Newsletter November

President’s Letter

Dear Friend,

Welcome to the November Newsletter. There is a lot to share with you this month.

Volunteers completed our first Occupational Health & Safety Course yesterday. Thank you to Fred & Susan Schack our trainers who donated their time & considerable resources. Also thank you to Michael Cannon, Regional Manager of the Cancer Council for donating the use of their excellent training facility.  Our goal is for all volunteers to complete the training either online or at additional courses in the new year.

Our Mayor, Simon Richardson was a welcome guest at Larder on Thursday 17 October. I was fortunate to spend some time with him & was very impressed with his openness & genuine interest in all aspects of Larder. I was fascinated to learn when he first came to Byron he was an activist who lived rough & visited the meal service then in operation at the Community Centre. He is not afraid to walk the walk….

As a result of the article in the Byron Shire News on 24 October by Christian Morrow the Principals of First National Byron Bay, Su Reynolds, James Young & Chris Hanley have donated $1000 to help the work of Liberation Larder. First National have been generous supporters of the Larder for several years both with donations of money & support for Richard’s work with the verge gardens. I am enormously grateful to you.

Richard has returned to Byron & the verge gardens have noticeably improved as he has weeded, replanted, fertilised & mulched the gardens. We were delighted to hear that Byron Council officers support our efforts with the verge gardens & are in fact investigating installing some vertical gardens for us to plant & maintain. We have also established a partnership with the Byron Herb Farm & all our green waste now goes to them for their worms or compost. In return we receive advice, plants, compost & worm wee for fertiliser.

Xmas is fast approaching. A group of generous business people led by Graeme Dunn, Byron Property Sales is planning a Xmas Day lunch for 150 people this year. Liberation Larder welcomes their initiative & will not do Xmas Day lunch this year.  Instead we will provide our regular Monday & Thursday service throughout December & January while other organisations take a well earned break. We will make our Monday 23 December breakfast & lunch service more festive & provide Xmas gifts for regulars.

I hope to get the opportunity to thank each of you personally for your contribution to the Larder this year & hope many of you will make it to the Bar.b.cue at the Pass on Wednesday 13 November between 5 – 8pm.

Helen Hamilton

The day the Mayor, Simon Richardson, came for lunch…

The Mayor lunching with Helen

Alice and Marg chatting with the Mayor

Tania and Emma at lunch

About our donors…….

Byron Gourmet Pies

What consumers want from a pie is usually flaky pastry and a delicious filling. Byron Gourmet Pies take consumer expectations above and beyond by producing a range of wholesale gourmet pies and rolls that tick many more boxes. All ingredients are locally sourced and include GMO-free, organic and biodynamic virtues.  The organic flour is sourced from SA from Weston Milling. The company makes an incomparable range of meat, gluten free, vegetarian, vegan and vegan spelt pies that allow so many more people to sink their teeth into flaky pie goodness.


Harvest Cafe

Open 7 days from 8:30am for breakfast lunch, Dinners on Thursday, Friday and Saturday evenings. Local fresh organic produce showcased. Alfresco dining on spacious veranda´s. Restaurant set in a charming, early 1900´s historic cottage-with a cozy fire and elegant bar in the Byron Hinterland. A recently re-furbished 99 year old bakery adjoins the Harvest, the Old Bakery offers Byron two of the most elegant function rooms ready for all occasions. Fully Licensed.


BYRON BAY HINTERLAND. CALL :: (02) 6687 2644



Cecil’Farm at Byron Market

Cecil from Cecil’Farm at Byron Market is one of the most generous donors and has been doing the markets for three years.  He is from Doon Doon near Murwillumbah.  We should all support his stall at the markets and he does have a large supply of veggies from which to choose.




Our volunteers in the field and kitchen:

Pamela harvesting kale

Betty, Richard back in the garden

Jon with Marion at Fossil Farm Organics, Mullum

Betty modelling the new chef’s hat


Age. Young soul.  Place of birth planet earth. Favourite place in Byron – here and now
What has been our favourite journey – this lifetime journey
What is your most treasured possession?  I am alive
Your work experience as well as our favourite occupation — Do what you love and love what you do.
What do you consider our your greatest achievement?  Always compassionateHow would you change the world if it were possible?  Heal yourself and heal the planet every moment

Lee …..

Age 55.  Place of birth Kingwood, S.A.
How long in Byron?  8 years
Favourite place in Byron?  Why??   My north east facing balcony — during day greenery, birds, wallabies, sky privacy and at night sound of waves, echo of lighthouse light.
What has been your favourite journey?
Short stay two weeks @ Mon Repos beach Qld– camping, nocturnal activities – loggerhead turtles laying eggs, hatching, rushing to the sea, and helping environmental students.
Pastimes – painting, crafts, balcony bathtub, organic gardening, cinema
What is your most treasured possession?  Vintage tricycle




Ann …..

Age. 62.   Place of birth  England
How long in Byron?  5 months
Favourite place in Byron?  And Why?  The beach as it is such a healing place
What has been your favourite journey?  Finding the love and peace of God
What is your most treasured possession?  My bible
Your work experience as well as your favourite occupation —  office work, receptionist and favourite was working with the disabled.
What do you consider your greatest achievement?  My children — love them to pieces
How would you change the world if it were possible?  For everyone to fine peace and stop the fighting, no more greed

Recipe of the Month

Coffee Apple Bars with Caramel Icing

1/2 cup sultanas
1tbs dry instant coffee
1/2 cup water
90 g butter
1 tsp vanilla
1 cup brown sugar
1 egg
11/2 cups SRF
1/2 cup ground cinnamon
1/2 tspn bicarb soda
1 apple, grated
Caramel Icing
2 tbs brown sugar
30 g butter
1 tbs milk
1 cup icing sugar
1/3 cup chopped walnuts
Grease and line lamington pan.
Combine sultanas, coffee and water in saucepan, bring to boil, remove from heat, cool to room temp.
Cream butter, essence and sugar in small bowl with electric mixer until light and fluffy, beat in egg, beat until combined.
Transfer to large bowl, stir in half the sifted flour, cinnamon and soda with half the sultana mixture, then stir in remaining flour and sultana mixture.
Stir in apple.
Spread mixture into prepared pan and bake for 25 mins.
Spread with icing and sprinkle with walnuts. Cool in pan.
Caramel Icing
Combine sugar, butter and mile in saucepan, stir constantly over heat without boiling until smooth. Gradually stir in icing sugar.

Thanks to Mary from Friday on the Beach for this recipe


editor: Liz Swain
journalist: Betty  Sternberg