Satay with a local twist; street food, but elevated. We’ve been inspired by the traditional Indonesian peanut satay, but taken a Northern Rivers turn with Tullamoor Macadamias. You can select from Brooklet Springs Farm chicken or Byron Bay Tempeh as your hero ingredient with both working beautifully. Traditionally, this style of skewer would be served with fresh, crunchy fruit or vegetables, so we’ll provide you with something seasonal to dip into this incredibly moreish sauce. Steamed Nimbin Valley brown jasmine rice and a herby side salad makes this a complete and delicious dinner.