Eat-local week in Byron: a week of cheap, good, locally-sourced meals

A practical eat-local guide that doesn't require splurging at Three Blue Ducks.

By Byron Bay Backpackers editorial team

A genuine "eat-local" week in Byron at backpacker prices, in rough rotation:

Monday: cook at hostel with Mullumbimby Farmers Market produce (Friday haul that's still fresh). Tomato salad with locally-grown tomatoes + sourdough from Byron Bay General Store.

Tuesday: lunch at Bay Kebabs — locally owned, the falafel uses local ingredients, $14.

Wednesday: brunch at Bayleaf, locally-sourced eggs + seasonal produce. ~$22 for greens bowl + coffee.

Thursday: cook at hostel. IGA Byron has a good local-AU produce section. Make a stir-fry with Australian-grown vegetables + soy sauce.

Friday: 7am visit to Mullumbimby Farmers Market (catch the Blanch's bus or hostel-buddy carpool). Buy: macadamias from a local grower ($15/kg), local bread ($8), seasonal produce. Cook a hostel dinner.

Saturday: brunch at Folk — vegetarian-friendly, mostly local produce. $25-30.

Sunday: hostel kitchen with leftover Mullumbimby market ingredients. Hostel-mate dinner club.

Total food budget for the week: ~$120-150. You'll have eaten predominantly Northern Rivers food and avoided the Combi $22 acai bowl trap entirely.

The principle: Byron has genuinely good locally-sourced ingredients available cheap if you cook. The marked-up cafe versions are good but optional. Cooking at the hostel with other travellers using local produce is the experience the famous Byron cafe culture grew out of.