COVER DIS H P5 + tajima wagyu eye fillet, 200g, peruvian sour chilli, mushroom, dutch cream potato mash, taro, okra, leek ash. from THE STUNNED MULLET
Pete Cutcliffe, his partner Jen, along with business partners Darren and Carly, not to mention an incredible team are the masterminds behind two fabulous restaurants right here in Port Macquarie, twotriplefour and Bills. To coincide with our October Food Feature we interviewed Pete to get a little insight into these amazing restaurants.
Hthe proud owners of local restaurants Bills Fishhouse + Bar and twotriplefour by Bills and you have an amazing culinary team that work right beside you. Can you introduce them to our readers and their roles in the businesses?
Hi there! Yes, two local restaurants - Bills Fishhouse + Bar is a family business owned by my parents, my partner Jen and myself (and our little boy Ollie!). Twotriplefour by Bills is a joint enterprise with our business partners Darren and Carly.
We are all just one part of the puzzle though and we are very lucky to have some of the most motivated chefs in the region working in our kitchens and producing some of the most amazing food.
The well-oiled kitchen team at Bills Fishhouse + Bar is managed by Sarah Hill, who has been at the helm for about two years. Sarah has an artistic flair and a passion for pushing the boundaries, delivering
consistently evolving and educated plates of fine dining goodness. She is backed up by an all star crew of chefs and trainee chefs, consisting of Matt, Steve, Madjid, Carson and Elka.
Adam Blanks is the creative force behind the team at twotriplefour by Bills, where technique reigns supreme, and the classics are modernised and elevated all the while showcasing produce that puts the Mid North Coast on the map. Adam has been part of the Bills family from its early days and is ‘Kitchen Dad’ to James and Isaac.
Tell us about your restaurants and where the vision and ideas came from to create two very much loved restaurants. The vision for Bills Fishhouse + Bar was started by Chris and Leasa Harris and a lot of the credit deserves to be awarded to them. We have refined and evolved over the last 4 years, but can only thank them for the incredible starting base of a much loved casual venue where good food and good wine align. As the name of the venue suggests, we specialize in seafood and we pride ourselves on our ability to take humble
ingredients and add in the wow factor. We love to experiment with new techniques as well as pay homage to some old school dishes.
twotriplefour by Bills had been a long time in the making, and as the locals would be aware is the postcode for Port Macquarie. The concept behind the paddock-toplate menu was to showcase as many local farmers and producers from the greater Port Macquarie region. The menus were designed to raise awareness and support the amazing people that live and breathe great produce, with a focus on ethical treatment of animals and vegetables every step of the way.
Currently twotriplefour by Bills is operating on a limited capacity via pop-ups at Bills Fishhouse + Bar (Sundays + Mondays).
Although it has definitely been an interesting period for our team, the focus has very much remained unchanged during this transition. How long have you been in the restaurant “game”, and what do you love about it?
I’ve never worked in any other industry, and, as Coral, our Restaurant Manager at Bills Fishhouse + Bar, loves to remind me, she taught me everything I know at Port Macquarie TAFE 23 years ago.
It’s definitely a love/hate relationship in this game, but typically the good times outweigh the bad. Ultimately, I do have a real love of food and wine and I enjoy sharing this passion with others.
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As the name of the venue suggests, we specialise in seafood and we pride ourselves on our ability to take humble ingredients and add in the wow factor.
Can you give us a bit of background about how you got started, and where you worked in the past?
I started my apprenticeship in Port Macquarie when I was 16, whilst still in school. I went to school by day, and worked nights and weekends to make up my hours. Once qualified, I moved to the big smoke and spent time working through french bistros, hatted restaurants, five star hotels, wine bars, breweries and gastro pubs with a short training excursion to London to train with Jamie Oliver. With the experience under my belt, it was time to move home to start a family and “have an easier life” - at least that was the plan…
What are the biggest changes you have seen in the hospitality industry and how do you maintain such high levels of customer satisfaction across your two restaurants?
The entire world has changed over the last few years, and with that the hospitality industry has taken a beating. There has been an enormous skill set shortage brought on by a multitude of factors. Thankfully we are finally seeing things return to some form of normal in that regard. Within our businesses, I can’t think of a single person on the team who shies away from hard work and everyone involved in both businesses has such an essential role. The respect runs deep, for and from
highlights over the years; however, most recently, I’m proud of the way we have worked and persevered through the last few years. We have been forced to pivot and shift direction too many times to keep count, but somehow we’ve bounced back stronger each time. The adaptability and mutual support we’ve seen within our team has been incredible and it
We have been forced to pivot and shift direction too many times to keep count but somehow we’ve bounced back stronger each time.
has definitely helped drive up the personal energy levels time and time again. Also, the support we’ve received from our community during this latest fork in the road has been overwhelming and we would love to acknowledge the kindness of Paul, Helen and the incredible team at Mansfield Estate, Steve
and his teams at Wicked Elf and Long Point Winery, Scott and Co at Port Fresh Seafood, Stew and the gang at Doppio or Nothing Espresso and Pete at Port Tree Fella. Many others could be mentioned, but we can’t bypass our bridal couples, many of whom allowed us to still be a part of their special days in spite of the recent upheaval.
Can you discuss any exciting projects or plans your business has for the future, such as renovations, expansions, or new
offerings?
As we all know in Port Macquarie it’s extremely hard to keep a secret, and we know a lot of our regular customers have been betting on where we would end up. Saying that, we are excited to begin work on a new home for twotriplefour by Bills. To say we are grateful for this new opportunity does not even come close to how we truly feel; but for the lack of better words, we are thankful and we look forward to sharing our new space with everyone towards the end of the year!
Thanks Pete and congratulations on what you and your team have achieved so far. We can’t wait to see what else you have in store.
Our space has been created to share with you, yes YOU! With a fun team and a delicious menu why wouldn’t you want to come down and enjoy it with us! Our burgers are fantastic and a great reason to forget your lunch during the work week, not to mention the most delicious and freshest salads.
Fresh juices are perfect for these warm spring days or treat yourself to an iced coffee or chocolate.
Come and check out our cabinet of amazing sweet treats and pair any great cake with a great coffee.
Open 7 days a week from 6:30am till 3:00pm - closed Public Holidays.
Want to join our team? We’re hiring... If you’re interested in our open positions: Qualified Baristas and Front of House Wait staff. Pop in today or jump onto our website frankiesportmacquarie. com.au to apply.
Drift Restaurant at Port City has always been a popular destination for foodies in the area, and now they’re giving us even more reasons to visit. With their new menu launching on Friday October 6th, we can expect an array of delicious new dishes, perfectly suited for the spring season. Whether you’re a seafood lover or prefer the classics, there’s sure to be something on the menu to tantalise your taste buds. With great service and play area for the kids, a meal at Drift is the perfect way to keep the whole family happy.
If you’re a foodie looking for some great dining specials throughout the week, then you’re in luck. Drift Bar Cafe Restaurant has got you covered with a range of delicious
options that are sure to satisfy your taste buds.
Start your week off right with $22 Steak Day on Monday, then Tuesday’s $22 Chicken Schnitzel & topper special.
Wednesday’s $22 Ribs and Wings special is perfect for those who love BBQ.
Thursday’s is our $27 Fresh Catch Seafood Special.
Fiesta Fridays has Mexican Specials from 11:30-5:30pm.
Finally, Sunday Roast for $22 is the perfect way to round out your week.
Some stages in life seem to go on forever. When you’re in the midst of it, it seems to be nigh impossible to imagine a different scenario, another way of being, to what is right in the here and now.
As they say, often in relation to caring for small children, “the days are long and the years are short”.
Indeed when you are stuck inside a loop, be it a pleasant or unpleasant one, some days seem to drag on with what’s so familiar and humdrum. Same places, same faces, same stuff, or a variation of, to contend with each and every day. Ho hum…you may sigh and look around for something else, anything really to shake things up a bit.
But careful what you wish for. Sure change is as good as a holiday and all that, but when you think about it there’s a certain beauty in the practised movements of the everyday.
Routine is good for children, animals and turns out for adults as well. With change, chaos often ensues and that, well…sometimes works in our favour and sometimes not.
When it comes to restaurants, as in all successful business models – if it ain’t broke, don’t fix it. The relentless daily routine of a restaurant with its many systems and processes
– ie setting up, packing down, polishing glasses, prepping ingredients, cleaning and yes, even more cleaning, is humdrum yes, but ever so necessary in creating what is magic, within the every day.
Somehow, the routine itself and the lack of change is the very thing that creates true beauty. In this way, we can truly refine and master our art. We can perfect what is imperfect, iron out all flaws so a seamless experience can emerge for our guests.
Of course everything, good or bad will come to an end. Often we only take the time to reflect in those in between times, whilst everything is already in flux – or otherwise only after change has occurred, in retrospect. Maybe we should more actively seek time to appreciate the everyday, the familiar path we are treading right here and now, even though it is sometimes yawn inducing and even if sometimes we just cannot see any light at all at the end of tunnel.
Because in the flow of everyday life, even
when things seem to be just the same, we are still changing. True creativity often stems from those duller moments. For example when in the kitchen a chef may just be playing around with some ingredients and somehow just happen to chance upon an amazing combination. Or it’s not uncommon to make the most wonderful breakthrough on a perplexing problem when you’re doing that most mundane drive to work on the most ordinary of days.
So there you have it… yes as was said before - a change is as good as a holiday, but is a holiday from change just as good? Bit by bit everything around us, including ourselves is changing by increment regardless – we are constantly in flux and morphing into tomorrow’s version of ourselves. This will happen with or without those big things that life tends to throw at us when we least expect it, so why not give wishing those ordinary days away a rest and enjoy them for what they are – an opportunity to live, grow, learn and appreciate….the ordinary and the extraordinary.
Somehow, the routine itself, the lack of change is the very thing that creates true beauty. In this way, we can truly refine and master our art.
How do you and your team maintain such high levels with your menu, food and wine?
For me personally, it just comes down to how much I really love a quality dining/drinking experience, life is too short for sub-standard food and wine. Indeed, even on a budget, and on any ordinary day, with a little bit of TLC, any meal can be a little bit special and simply delicious.
When it comes to our restaurant team and delivery of our service and product there, we are all on the same page when it comes to achieving an impeccable standard of consistency for each and every diner. This starts with sourcing premium ingredients coupled with our obsession for fine wines and ends with the sheer talent and passion of our team that our diners experience at their table.
What do you think is the most important part of running a restaurant?
The glue that holds it all together is most definitely how you manage the human element. It really helps to love bringing people together. It’s called hospitality for a reason. When you genuinely relish interacting with your diners, your suppliers and most importantly your team, you’ve got the best recipe for success.
You can have the world’s best chef plating up in the kitchen, but if you can’t deliver to the table without creating an inviting and organised atmosphere first, it won’t work.
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The Stunned Mullet, a perfectly located resturant with beach views, featuring Modern Australian food and a large specialty wine list. Recently awarded a three glass rating at the Australian Wine List of the Year awards.
How do you select and source ingredients for your dishes?
We look for producers offering the highest quality product, as well as consistency of supply, which is extremely important. We always strive to use local ingredients and seasonal produce. Suppliers like Ken Little Fruit and Veg and Port Fresh Seafoods deliver the most delicious foundations of our menu every day, and go out of their way to source anything and everything our creative kitchen team requires.
What is your restaurant's most popular dish or signature dish?
Many would say it would have to be our Glacier 51 Toothfish, or perhaps it is our longest standing menu item – the oyster flight? A couple of contenders that we would struggle to remove from the menu…
Can you recommend any must-try dishes or drinks for first-time visitors?
At present, our Moreton Bay Bug (1st course), Tajima Wagyu (2nd course) and finishing off with the Japanese Pepper Gelato (3rd course),
very special indeed. As an aperitif, our Margarita is a great way to start. We also make a mean Negroni, and if you love your gin we have a veritable paradise of varieties and tonics for you to dabble in.
It all comes down to valuing our interactions with our guests. We take the time to get to know them and to talk about what we o er if they haven’t dined with us before.
How do you create a personalised dining experience for each guest?
Again, it all comes down to valuing our interactions with our guests. We take the time to get to know them, to talk about what we offer if they haven’t dined with us before. If they have, then we make it our mission to strive to remember what their preferences are.
In this way we treat each and every guest as the individual that they are, and try to tailor the experience to them.
How far in advance should reservations be made, especially for peak dining times?
We recommend planning and booking a visit as early as possible, especially over the peak summer holiday season between Christmas
Eve and the second week of January. We only accept bookings via our website, and all availability is in real time so you can instantly and easily book in at any time before the start of service. Even if you do decide to dine with us in a more spontaneous way, please do jump online and you may well find yourself the table you’re looking for!
All bookings can be made at thestunnedmullet.com.au
Established in 2007, we’ve been proudly serving up the best brews in Lake Cathie, for over a decade.
Our locally owned and operated cafe is run by a team of passionate coffee enthusiasts who know exactly what it takes to make the perfect cup. We use only the freshest beans from the Byron Bay Coffee Company to create a range of delectable drinks that are sure to satisfy even the most discerning caffeine connoisseurs.
But we’re not just about coffee! Our menu is packed with mouthwatering options made from locally sourced and high quality ingredients. Whether you’re in the
mood for a quick takeaway snack or a leisurely dine-in meal, we’ve got you covered.
At Caramels, we’re all about making life easy, fast, and convenient for our local community. That’s why we’re open 7 days a week, so you can swing by anytime and enjoy our cozy atmosphere and friendly service. So what are you waiting for? Come join us at Caramels and discover your new favourite spot for good coffee, good food, and good vibes!
e ultimate waterfront destination from sun-up to sundown! Savour delicious cocktails, indulge in light bites and treat yourself to scrumptious Italian inspired mains while taking in stunning views.
hen it comes to Port Macquarie restaurants, the award-winning Zebu Bar & Restaurant tops the list with its spectacular waterfront location and mouth-watering Italian cuisine. Our chef knows how to prepare the perfect steak and pair it with our award-winning wine list. How would you describe the atmosphere and vibe of the restaurant to those who haven’t dined with you before?
With expansive floor-to-ceiling windows that stretch from the ground to the sky, our restaurant lets you soak in the stunning Hastings River views and Port Macquarie sunshine. Sit back, relax, and savour wine, oysters, and a delectable main course, and why not treat yourself to dessert and a cocktail.
Where do the ideas for the menu come from?
WOur chefs have an insatiable appetite for flavour and a burning passion for cooking Italian cuisine. With our magnificent waterfront views, it was a no-brainer to channel the Amalfi Coast and serve up delicious, uncomplicated Italian dishes. We've crafted our menu into two delightful experiences. For a casual laid-back visit, our bar menu is a perfect match with options such as tomato & pesto arancini or marinated olives or arancini. When it's time to celebrate the evening, our restaurant menu takes the spotlight with scrumptious dishes like seafood pasta to share with fresh mussels, clams, scallops, half bug, prawns, fish, garlic and spaghetti served with a side of bread - perfect to mark the end of a week or indulge in a sophisticated birthday dinner. We've got you covered for all occasions!
What would your signature dish or speciality be that you would recommend to first-time visitors?
Our pan-seared gnocchi is a favourite amongst our team and visitors. Fluffy potato gnocchi, sizzled king prawns, a hint of spice, and a zesty tomato-parsley sauce, all with a coastal backdrop.
Tell us about the dietary restrictions or preferences that your menu accommodates.
With a variety of gluten-free options on the menu and many dishes that can be customised, we welcome vegetarian, vegan, and gluten-free guests with open aprons!
Can you tell us about any upcoming events and or special promotions that you have?
We've got some super exciting news brewing,
but we'll have to keep you in suspense. For now, you can indulge in our popular Bottomless Brunch every second Sunday and make a note in your calendar for our New Year’s Eve Degustation dinner for all the deliciousness you can handle!
When it comes to wine matching and your beverage menu what do you take into consideration?
Our menu is all about creating dishes that are simple yet delicious, and our beverage menu is no different! We pride ourselves on offering wines and cocktails that perfectly complement our food. Don't miss out on trying our famous Aperol Spritz, hailed as one of Port Macquarie's absolute best!
You won't be disappointed!
What is something that locals and even existing customers might not know about your restaurant?
through, we invite you to bask in the amazing ambience of Zebu, any time, any day, any season. Don't miss out on those vacation vibes, even if you're not staying with us! And for those extra special occasions, our exclusive private dining spaces are here to leave your guests in awe. So, what are you waiting for? Come on in and let the fun begin! How can our readers stay up to date with the latest news, menu updates and promotions?
We're big fans of social media! Keep an eye out for our regular posts of mouth-watering food and drinks, along with menu updates and promotions. For more info, check out our website zebu.com.au, where you can find our menus and all the exciting happenings in our bar, like live music on Saturdays!
P: (02) 6589 2888
E: functions_rydgesportmacquarie@evt.com
W: zebu.com.au
1 Hay Street, Port Macquarie, NSW 2444 www.facebook.com/zebubarrestaurant Instagram.com/zebubar
Whether you’re a local or simply passing through, we invite you to bask in the amazing ambience of Zebu, any time, any day, any season.
Tell us about Flare and how you came about opening the restaurant? It had always been a dream of James’ to own a cafe or restaurant where he could share his enthusiasm for good food and brews (both alcoholic and caffeinated). In 2021 he got the opportunity to make this a reality and with the support of Elissa and John, ran with it! Lockdowns were lifted and the hospitality industry opened back up so timing was perfect and we were able to open to a new climate of people able to dine out again.
Can you introduce us to your team?
John Roods is our Head Chef and has been in the industry for 35 years in many venues across the Hastings. John is loving having the creative ability to cook what we want to eat.
James is our all rounder and has held almost
every position in the hospitality industry. Having grown up working in kitchens with his Dad (John), James has lots of experience crafting cocktails behind the bar or working on delicious specials. Elissa, James’ wife, has previously worked in cafes and reception and is always happy to greet our customers, both new and regular. Bec is our apprentice who started with John at a previous venue then jumped at the opportunity to come and join us here and continue to learn and develop into a great chef. Keep an eye out for Bec’s creations. What can our readers expect when they dine at Flare? Great food and value for money in a relaxed family run restaurant.
We always have new dishes to try, ever changing specials, cocktails and rotating beer taps featuring local independent breweries. Where do menu ideas come from and what do you consider when putting dishes together?
A number of items were created during lockdown when John and James had time on their hands, namely the low and slow smoking. We pride ourselves on having something for everyone where you can have a cheeseburger or some of the best wagyu steak in the country.
Hastings River in Port Macquarie, florence jones offers a vibrant, relaxed space. Inside or outside seating provides unparalleled river and sunset views to be enjoyed while sipping fabulous wines, local beers and grazing through a selection of carefully curated local & imported cheese and charcuterie.
With an ever changing array of cheese & wine we invite you to create your own experience to either enjoy in store or take-away….a dinner at home, or a picnic on the beach the choice is yours!
Come in and browse our selection to create your own cheese & wine journey
Offering great wines and craft beers there is a beverage for almost everyone.
The shelves are stocked with a variety of accompaniments such as pickled vegetables, breads and olives to perfectly pair with your cheese & wine.
Can’t decide?… With over 25years experience let Bronny & Suzanne help you experience the best florence jones has to offer.
Beera, Port Macquarie’s newest restaurant is now open in the heart of Port Macquarie’s CBD. FOCUS spoke with Anu to find out about Beera and all it offers their customers.
Congratulations on Beera, please tell us what inspired you to open the restaurant. Love for hospitality and passion for food! It feels rewarding to provide great experiences to customers and making them feel welcomed. It also gives us an opportunity to cater to popular culinary trends and we love that!
Can you tell me about the type of cuisine and menu you offer?
Keeping in mind the location of our restaurant and the demographics of the area, we wanted to create a menu that meets the needs and tastes of the local population. While keeping some part of the menu unique with a variety of seafood and pasta, we also have everyone’s favourites from the grill - scotch & sirloin fillet, chicken schnitzel, pork belly and also pizzas and burgers.
How did you come up with the restaurant’s name and branding?
We are big BEER lovers and wanted to have a name that could stand for BEER O’Clock at BEERA!!!!
How important is sustainability and sourcing locally to your restaurant?
Sustainability is at the core of our business. We believe it improves the quality of our lives, protects our ecosystem and preserves natural resources for future generation. At BEERA, we aim to minimise waste and cut down on using single use plastic.
We support local businesses and buy fresh
produce locally to give back to our community and be there for each other...because that’s the best way to live! Please introduce us to your team and their roles?
We have a passionate team who absolutely love what they do and it reflects in their work.
Our head chef, Philip, is the brains behind our exquisite and well orchestrated food menu. He is the man behind the creativity that comes out of the kitchen.
Treace manages the bar and is so passionate about his mocktails and cocktails. Each drink coming out of the bar is a piece of art!
Rogan supervises the floor and ensures that each customer walking into the restaurant feels welcome and enjoys their time to the fullest!
How long has your head chef been in the industry for and what are his favourite ingredients to cook with and why?
Philip has been in the industry for over 13 years now. He studied Culinary Arts in Dublin, back in 2007 and decided to move to Australia in 2010. Since then he’s been working his
magic on scrumptious meals.
He loves to cook pasta, steaks and seafood. His favourite dish from the menu is Paella Risotto and Honey Mustard Chicken from the Grill. You have a very impressive cocktail list, tell us about it?
Treace, with Rogan’s assistance, is always looking to offer a range of classics and traditional drinks from around the world using high quality ingredients. All our syrups used in mocktails and cocktails are prepared in-house and we prefer using fresh produce over prepacked items resulting in the most delicious drinks.
What can customers expect when they dine in with you?
The restaurant features an open kitchen, allowing guests to witness our talented chef’s crafting culinary masterpieces with finesse. A chic and vibrant bar area beckons guests to unwind and indulge in handcrafted cocktails, Coopers tap beers, and an impressive selection of wines and spirits.
From the moment you walk in, you’ll be greeted with genuine warm smiles and a friendly atmosphere, making your experience exceptional!
Our head chef, Philip, is the brains behind our exquisite and well orchestrated food menu. He is the man behind the creativity that comes out of the kitchen.
