In our new sustainability series, we talk to Byron hinterland locals doing great things for our planet.  

Hemp Collective, run by Mullumbimby locals Maxine and Mike Shea, produce hemp hair, body and pet care products.

Their business is growing and it’s all down to changing consumer preferences. As Maxine explains, there's an increasing awareness of the benefits of hemp as well as growing consumer support for sustainable products and business practices.  

It was when Maxine was diagnosed with a pituitary brain tumour nearly nine years ago, the couple stumbled across hemp. 

“It’s a non-cancerous tumour but it sits on my pituitary gland.  It was causing depression, severe headaches, fluid retention and terrible fatigue. I just knew something wasn’t right,” Maxine said. 

“Long story short, within three months I had brain surgery. Once the mass was out, I was a hundred times better, but unfortunately it grew back quickly. Mike started researching natural therapies and we kept coming across hemp. We thought, 'what an amazing plant, it actually has the potential to heal me' and it was from there our journey with hemp really started. 

“We’d been living in Mike’s home country of New Zealand and holidaying in Mullum and Bruns for years. We wanted some downtime so I could focus on my health and thought it would be great to live in Mullum - we’ve always found it a really healing place. The move all happened really quickly with a rental and my son getting into school straight away. 

“I’ve changed a lot of different things with lifestyle, stress levels and diet but I’ve had very marginal tumour growth during that time. It has definitely been a tool for my health journey. Ultimately, I know my own body and it has worked for me.

“We just fell in love with hemp and thought there was a real market opportunity for good quality products. Not just internally but also externally, so we started with hair and body care. I’ve come from an education, sustainability and zero waste background and wanted to thread that through the business,” she said. 

Hemp Collective doesn’t just say they have a commitment to sustainability. They offer very little plastic across their product range and can demonstrate a sustainable and transparent supply chain.  

“The only plastic we use is on our labels for our tins and droppers, but we are in the process of looking at ways to change that. The Pet Shampoo Bar is enclosed in a thick cardboard tube and the human shampoo and conditioners are sold in refillable tins,” Maxine said. 

“We’ve really thought about our ingredients, packaging and supply chains. It has been both time consuming and challenging. For example, with our conditioners, we thought we were palm oil free, but after checking with all our suppliers and going through all their ingredients a small component used to make the product contained palm oil. That’s when we ended up moving to a certified sustainable palm oil supplier,” she said. 

To understand why hemp is so misunderstood, you have to look at United States' history. Before the early 1900s, cannabis was available in pharmacies across the United States to treat a variety of medical ailments. But when a global opium crisis broke out in the early 1900s, governments around the world started to crack down on drugs and cannabis and indirectly hemp were caught up in it. There’s a great summary here. 

Basically, hemp just gets a bad wrap because of it’s cousin THC, but hemp contains very low levels of tetrahydrocannabinol (THC), less than 0.3%.

Hemp is both versatile and eco-friendly. Hemp fibre is used in the production of paper, textiles, rope, sails, clothing, plastics, insulation, dry wall, fibre board and other construction materials. Hemp seed oil is used as a lubricant and base for paints and varnishes, as well as in cooking and beauty products. 

“With the hemp seed, we press it and get hemp seed oil as well as protein and flour for baking,” Maxine said. 

In the Hemp Collective's pet range, they've combined Australian hemp seed oil and chia seed oil together, which can help as a supplement adding magnesium, calcium and all the goodies that come in with the hemp seed oil Omegas into your pet's diet.

“We definitely need to be doing more hemp education and having mainstream products such as the shampoo bars made of hemp, we’ve had amazing results with general awareness. People are starting to realise it’s so nourishing and hydrating and it can be made into loads of different things,” said Maxine. 

“For the past half century, many people around this area tried to get hemp off the ground. We’ve seen locals who invested lots of money into hemp, but they were just too early to the market and failed. I feel like we’re starting to get over that hump now and there’s now much more openness to hemp products. 

“Awareness isn't hard in the Northern rivers. You have so many open minded people here who genuinely think differently and that’s why we’ve had such strong local support for our hemp products.

“Gen Z is definitely more aware of the impact of their purchases and want to support more purposed brands with sustainable ethics,” Maxine said. 

Check out the Hemp Collective range. 

Know of a sustainability superstar in the Byron hinterland? Let us know! 

SUNDAY 6 JUNE

Join us for a three course lunch at Nightcap Ridge created by Secret Chef Catering. Table d'hôte is a series of events at The Argory showcasing the best food of the Byron hinterland. 

Previous Longrain Head Chef, Kaine Hunt and his wife Jade, joined the Sydney exodus and set up their own business, Secret Chef Catering. Kaine and his team will serve French-inspired canapes, main and dessert using local produce from the Northern Rivers. 

Relax in the grounds at Nightcap Ridge with a cocktail before dining in our spectacular event space, The Argory. 

We are responsible servers of alcohol and have transport available so you can enjoy a few drinks. Book Transport.

• DATE:   Sunday 6 June
• TIME:   Grounds open from 12 pm. Lunch from 1 - 3:30 pm 
• TICKETS:  Book Here
• COST:   3 courses $95 (Fully licensed no BYO).
• ADDRESS:   416 Nightcap Range Road, Dorroughby.
• TRANSPORT:   $25 return trip. Book Here.

Menu

Canapes

Smoked mushroom arancini
Brookies slow gin gravlax
Half shell scallop, finger lime

Shared Mains 

Slow roasted lamb shoulder, green sauce
Braised duck, cauliflower puree, wild mushrooms
Truffle hasselback potatoes
Rocket and parmesan salad with roasted macadamia nuts

Dessert 

Vanilla panna cotta, rhubarb, pecan crumble.

Book Now. 

In our new sustainability series, we talk to Byron hinterland locals doing great things for our planet.  

Aussie households spend on average $140 per week on groceries with much of that going to the likes of Coles, Woolies and Aldi.

As Organic Gardener Magazine notes, non-organic fruit and vegetables have been sprayed with insecticides, herbicides and fungicides for the control of insects, weeds and fungi.

These chemicals have been linked to cancer, neurological conditions and a range of other health issues.

Last year when Coronavirus hit, sales of certified organic lines jumped more than 50 per cent.

Anna Sokol runs online grocery store Rider. They stock sustainable, spray-free wholefoods, organics and ethically produced household goods. Rider delivers locally across the Northern Rivers and also ship across Australia. 

“When COVID started Rider really took off,” Anna said.

The Rider website is clean, stylish and easy to navigate. And it’s no wonder, Anna spent years living in New York and working as an managing director for a not-for-profit art organisation running a huge gallery and performance space in Brooklyn in an area now known as Dumbo. 

“The real estate agent gave us the building and said put Dumbo on the map and you can stay here rent free for as long as you want.

The now upscale Dumbo, an acronym for “down under the Manhattan Bridge overpass”, sits between the Brooklyn Bridge, Bridge Street, York Street and the East River. Image: Melisa Figueroa

“We did some amazing stuff. I met Matt, my husband, and we eventually moved back to Australia and quickly realised how much we missed the authentic Mexican food in the States. So we opened our own, above the legendary indie rock venue Hopetoun Hotel in Sydney. It was a huge success. However, the pub shut its doors unexpectedly one day so we shifted our food business to a large loft warehouse apartment we were renting in Redfern and started hosting private functions. 

“We threw amazing events and loved the lifestyle. I was also working as event manager at the Open Air Cinema, which was intense 16-hour days for 3 months of the year. 

“When pregnant with our first child, we seriously thought about making the move to the Northern Rivers as Matt was from the area. At the time I was moving towards organic products and was horrified at the cost of them.

"Bulk food shops were buying the same products as I was, but they were marking up products by 300 per cent or more. It didn’t make sense that you could only afford spray-free food if you were well off and this is where the seeds of the Rider bulk-food business grew from.

“It started as a spreadsheet I shared with our friends outlining the products I bought in bulk. They would tick items and quantities on the spreadsheet and email it back to me. 

“When we finally made the move to Rosebank a couple of years later it instantly took off. We quickly connected with a community of like-minded people and I would coordinate with them to deliver their box in Mullum, South Golden, Brunswick, Lismore, Ballina and everywhere in between.  

“We created the website and e-store and then when COVID started orders went crazy and I formalised the delivery schedule to the homes of our customers. We now deliver twice a week, Tuesday and Friday.

The Rider website is beautiful and functional

"Most of our customers are mothers who choose to be conscious of what their family are eating. They’re awakened to the idea of organics but they’re also the ones who struggle to go into bulk health food stores because little hands will just get into everything in the shop. It’s nice to know I can help them save time, money and the hassle of going into town. Not to mention they can order when they have time, often in the evenings, and then have it delivered right to their homes.

Rider’s products are reasonably priced and they have a strong focus on making their supply chain ethical and sustainable. 

“We’re constantly swapping out products when we find local suppliers to reduce food miles. The rain-fed brown rice for example, is from Casino so I’ll drive out there to pick it up and it also gives me a chance to meet the farmers and learn about their brilliant farming practices.

"The macadamias and pecans are from local farmers as well. And it’s not just about the food miles, it’s about sustaining the economy in our local area and supporting our local producers. Buying direct from them means they get more of that money. 

“We also love supporting the small producers in the region. There are so many exciting, nutritious and ethically produced goodies being made in our region. It really is one of the reasons I love living here so much.

Some of the best selling local products are the Crack Fox Hot Sauce, the Pancakes with Purpose made with rescued green bananas the big supermarkets reject and the soap, shampoo and conditioner bars from Hemp Collective.

Some of Rider's local products 

“One of the Australian products flying off the shelves is Wakame Seaweed by Kai Ho. It’s produced from wild grown and hand harvested Undaria found in the clean waters of Tasmania’s south-east coast. Adding seaweed to our daily diet is an easy way to get all those valuable trace minerals and elements, and a natural way to get iodine into the system - essential for healthy brain and thyroid function. Steer clear of iodized table salt which is full of toxins and anti-caking agents.

“I think it’s so popular because a lot of the world’s seaweed products tend to be from Japan and after the Fukushima disaster people want to purchase their seaweed from elsewhere. We sell a lot of this, it’s delicious and flaky and goes really well in salads and soups. I ship this all over Australia, from the Northern Territory to the furthest corners of Western Australia," Anna said. 

Nightcap Ridge just added Rider’s Toasted Muesli as an optional extra for their guests along with a wide range of milks. 

Got a story tip for the Hinterland Post? Let us know.

Suvira explains heat work during the firing process

We visited well-known ceramicist and sculptor Suvira McDonald who was gearing up for this weekend’s North Coast Mud Trail

Suvira’s studio in Goonengerry is set on a steep hill surrounded by rainforest. You wind down stairs to the circular, wooden studio which has big windows looking onto the sunny garden.

Suvira expects more than 400 art lovers through his doors during this weekend’s North Coast Mud Trail.

One of the many beautiful nooks in Suvira's studio

As one of the founding members of the Mud Trail in 2012, he’s thrilled the annual event has brought so much to the region. 

“When the Australian Ceramics Association said they wanted to do an open studio day across Australia, there were nine of us local potters who took part. We decided to promote ourselves collectively and it was an instant hit.

This year, more than 20 ceramic artists and sculptors are opening their studio doors for the Mud Trail which has you winding through the stunning scenery of the Byron hinterland.

“The increasing popularity of the Mud Trail really mirrors the huge surge in demand for the handmade.

“A few years ago, restaurants got sick of anonymous white plates. Now there is a strong dialogue between the potter and the chef in terms of how they want to present their food. It’s a similar story in the home, people are now much more likely now to have a handmade teapot or serving platter.

Suvira’s ceramics practice has a focus on domestic dinnerware as well as landscape interpretations and sculpture formed in low relief and free standing modalities.

The rough textures and earthy colours of Suvira's work

“Sculpture in low relief implies it’s a wall mounted concept, when it’s quite flattened whereas high relief is where there are protruding forms from the wall. However, as a sculpture it’s not like a painting, it has texture and undulation and the images protrude from the surface.

These pieces are reminiscent of an aerial view of the Australian landscape with its rugged shapes and earthy colours. Suvira begins work on a flat surface and then builds up the image before firing it in the kiln.

It is apparent Suvira enjoys the technical aspects of ceramics and the intricacies of construction, having been a teacher of ceramics and sculpture for 20 years at Southern Cross University. More recently, he has finished a long project involving the construction of a traditional anagama, Japanese-style wood fire kiln.

“Anagama in Japanese means excavated kiln. Traditionally the side of a hill was excavated and the kiln was built inside the hill and the earth was covered back over. When kilns heat up they expand and then when they cool they settle so unless the whole thing is compressed and held it will expand to a point of collapse.

“We’ve taken that kiln design and appropriated it in the West and have found other ways to contain the expansion with buttressing or metal frames," Suvira said. 

Suvira starts placing the pieces for firing at the back of the anagama and keeps placing items in until full. He will then light the wood fire and seal it up. To gauge the progress, Suvira uses little pyrometric cones  which measure ‘heat work’ - melting at a specific point and providing a more valuable indicator than a simple temperature reading.

Inside the Anagama - the brick walls on the inside are glazed from when the ash from the wood fire rises and melts on the wall  

Some of the results from this kiln were exhibited at ‘Smoke on the Water’ National Woodfire Conference 2017. His exhibition Vestigial Vessels was a solo showing of wood fired works at Makers Gallery Brisbane in 2018. Suvira also recently showcased his work at ‘Silhouette, the Body of Nature’ at Rochfort Gallery, North Sydney

Visit Studio Suvira this weekend at 3/300 Mafeking Rd, Goonengerry.

Mud Trail map.

Got a story for the Hinterland Post? Let us know.

There will be new ways to experience the region’s World Heritage-listed rainforests thanks to an exciting new trails project in our national parks.

The NSW National Parks and Wildlife Service (NPWS) will spend $7 million to develop sustainable recreation experiences in the Wollumbin, Mount Jerusalem and Nightcap National Parks and Whian Whian State Conservation area.

The Tweed Byron Hinterland Trails Project will link Mount Jerusalem National Park and Minyon Falls in Nightcap National Park with world class hiking trails and lookouts. There will also be an upgrade to the current visitor facilities at the Minyon Falls day use area.

This is expected it to boost the regional economy by attracting new visitors to local communities and encouraging them to stay longer.

A key part of the project is 4-day walk from near Uki to Minyon Falls, offering bushwalkers the ultimate rainforest experience. Bush camps will be built at two remote locations along the walking track network in both Mount Jerusalem and Nightcap National Parks.

Taking a minimal impact approach, natural elements will determine the route reducing the need for extensive trail construction. Most of the multi-day walking track network will be of a Class 4 standard, which means the hiking tracks are best-suited to self-reliant bushwalkers with basic directional signage provided.

The network will however include higher grade walking tracks where required due to greater levels of foot traffic, such as the Boggy Creek Walk adjacent to the Minyon Falls day-use area.

Increasing demand for Aboriginal tourism experiences from both Australian and international visitors is driving a strong focus on Aboriginal culture and storytelling. Engaging interpretation, including opportunities for local Aboriginal-guided experiences, will be a key focus with the aim of immersing the walker in the natural and cultural landscape creating a strong connection and sense of place.

This project is certainly on trend, with nature-based tourism currently surging worldwide. According to an Ecotourism Australia report, there has been significant growth in the number of international visitors to Australia’s state and national parks and the potential of nature-based tourism is yet to be fully realised.

Globally, immersive experiences in nature are one of the fastest growth areas and Australia needs to continue to focus on tourism products and experiences that appeal to both international and domestic travellers, rather than relying on passive viewing of nature.

The Northern Rivers region is internationally renowned for its World Heritage-listed subtropical rainforests which are home to the highest concentration of marsupial, bird, snake and frog species in Australia. The region also holds large areas of wet and dry sclerophyll forest and pockets of sub-montane heath, which provide habitat for a large number of threatened plant and animal species such as the Albert’s lyrebird and Fleay’s barred frog.  

The $7.35 million project will be delivered in stages with completion expected in 2022. 

You can have your say on the plan with submissions closing on 11 March 2019.

Looking for a reason to escape to the Hinterland? We've compiled the best events in the Northern Rivers for the rest of 2019. 

Contact us to add your event.

Weekly and Monthly Markets 

Every Friday - Mullum Farmers Market 7-11am Mullumbimby Showground

Every Saturday - Lismore Farmers Market 7-11am Lismore Showground

Every Saturday - Bangalow Farmers Market 7-11am Bangalow Hotel car park

1st Saturday - Brunswick Heads Markets 7-2pm Memorial Park

1st & 3rd Sunday Lismore car boot market 7-2pm Lismore Square car park

1st Sunday - Byron Bay Markets 8-2 Main Beach Foreshore

2nd & 5th Sunday - Lennox Markets 8-2pm Lennox Head Community Centre 

4th Sunday - Bangalow Market 9-3pm Bangalow Showground

Read our post on the top hinterland markets. 

AUGUST

2 – 4 Aug Byron Writers Festival

The annual Byron Writers Festival is Australia’s largest and leading regional celebration of storytelling, literature and ideas. More than 150 sessions are held during Festival Week attracting more than 12,000 people to the area. More info.

17 - 18 Aug North Coast Mud Trail – Open Studios

Once a year, as part of The Australian Ceramics Association’s Open Studios, Northern Rivers’ artists open their spaces to the public for one weekend only, giving the opportunity for visitors to see demonstrations, hear artists’ talks, participate in workshops, learn about their processes, and purchase ceramics directly from the artists themselves. Read More

SEPTEMBER

7 Sep Sample Food Festival 

Each year foodies from far and wide have the opportunity to “sample” the best food and beverage, Northern New South Wales has to offer. The region’s top restaurants compete for the coveted “Gold Fork” awards and collaborate on a special luncheon. It's on at the Bangalow Showground. $5 entry at the gate. Kids Free. Free Parking all day onsite. Read more

OCTOBER 

31 Oct - 3 Nov Byron Latin Fiesta

Enjoy 3 days and 4 nights of Latin dance workshops and parties with international, national and local instructors and performers. Catering to beginners and seasoned dancers alike, there is something for everyone at Australia's longest running Latin dance festival. Read more

12 - 13 Oct Byron Bay Guitar Festival 

The Byron Bay Guitar Festival celebrates all things guitar with the best guitarists and a weekend of performances, masterclasses and showcases. Held in the iconic Byron Bay Brewery, the BBGF has staged some of the best guitarists including Kevin Borich, Ash Grunwald, British India, Dallas Frasca, Lloyd Spiegel, Jeff Martin, Hussy Hicks, Tash Wolf and the late Phil Emmanuel. Read more

NOVEMBER  

10 - 11 Nov Mullumbimby Show 

They say it's the biggest little show in Australia, situtated at the beautiful Mullumbimby Showgrounds at the base of Mount Chincogan. Read more

14 - 17 Nov Mullum Music Festival

No gates. No big headlines. No VIP areas. Basically a no hassle street festival where artists and performers mingle and where shows are held in halls, clubs and pubs rather than tents. It's a great way to experience the vibrant village of Mullumbimby. More info.

DECEMBER 

24 Dec Bangalow Christmas Eve Carnival 

The Bangalow Christmas Eve Carnival is famous shire-wide. With street performers, food trucks, fair-ground rides and Christmas cheer in abundance, this is the most wonderful family-friendly event! Join in the festivities of this delightful community event held every Christmas Eve in the main street of Bangalow. Read more

Got vegan?

No longer confined to the fringes of society, veganism is set to become a more mainstream lifestyle choice in 2018.

Around the Northern Rivers region, vegans and vegan food is abundant. However there aren’t hard statistics available on the actual number of those following a vegan lifestyle in Australia.

If we follow the money, Australia is now the third-fastest growing vegan market in the world, after the United Arab Emirates and China. According to market researcher Euromonitor International, Australia's packaged vegan food market is currently worth more than $135 million and is expected to reach $215 million by 2020.

Between 2012 to 2016, according to Roy Morgan Research, the number of Australian adults whose diet was all or almost all vegetarian has risen from 1.7 million people to almost 2.1 million or 11.2 per cent of the population. 

While it’s becoming a nationwide trend, the shift towards vegetarianism has been most striking in New South Wales, where there has been a 30 per cent growth in those following a vegetarian diet.

A vegan is someone who rejects meat or animal products. However there are strict vegans who won’t touch sugar because in some cases it can be processed with bone char. Then there are vegans at the other end of the scale who might eat the odd egg from their chooks or spoonful of honey from their own bee hives.

According to the Vegan Society, modern-day veganism started in the 1940s when a guy called Donald Watson met with a group of other non-dairy vegetarians to discuss their lifestyle and what they should be labelled. After rejecting names such as ‘dairyban’ and ‘benevore’ they settled on vegan, the first three and last two letters of vegetarian.

However, rejecting animal consumption has been around for more than 2000 years. Greek philosopher and mathematician, Pythagoras promoted kindness amongst all species and followed what was essentially a vegetarian diet. Around the same time, Siddhārtha Gautama, better known as Buddha, was discussing vegetarian diets with his followers.

We hit the streets and spoke to the owners of insanely popular café, Flock in Lismore. Sarah Jones and Kim Strow started Flock in a small arcade in 2013 and when the 2017 floods hit they lost nearly everything. With some help from the community and a lot of soul searching, they took the opportunity to take over a much bigger premises on Woodlark Street and it has gone from strength to strength.

“When we opened we actually started as a vegetarian café and in the first six months, when we were testing out our menu, our customers were asking for both meat and vegan options,” Sarah said.

“Now around 40 per cent of our menu would be vegan and you can also alter many of our options to be vegan.

“I think veganism is growing in popularity but it seems to go in waves. Last year there definitely seemed to be a spike in the number of vegans,” Sarah said.

This may have had something to do with documentary, What the Health, released in 2017, which brought veganism into the mainstream media and many a dinner party conversation. The film looked at the health and environmental impacts of meat and dairy product consumption, and questioned the practices of the leading health organisations as well as major food and pharmaceutical companies.

Along with vegan food, vegan or natural wine is also gaining popularity.

Local Clunes winemaker, Jared Dixon from Jilly Wines said, “Most wines aren’t vegan because they’re made with animal products which are used to fine a wine and help in stabilisation and clarification of the wine.

“The animal products generally used for this are milk, isinglass which is fish guts, egg whites or gelatine.

“I don't use anything to clarify my wines other than natural stability from malolactic fermentation where lactic acid bacteria convert malic to lactic acid.

“In addition, the cool months in winter help to stabilise my wines naturally.

“I also only ever move my wines on the full moon because the gravitational pull at this time is at its strongest so anything suspended in solution will tend to settle better at this time.

Jilly Wines has seen the financial benefits from producing vegan-style wines with top class restaurants, Fleet in Brunswick Heads, Three Blue Ducks, Roadhouse, DUK and St Elmo in Byron, Harvest in Newrybar and Shelter at Lennox Heads, all stocking his wines.

Jilly Wines are also being sought after internationally with Japan taking quite a chuck of wine this year.

“The natural and organic wine scene is growing at a rapid rate in Japan,” Jared said.

Where to eat and drink vegan

Flock Espresso & Eats – 49 Woodlark Street, Lismore

7 days a week 6:30am – 4:30pm

As mentioned above, nearly half their menu is vegan or can be altered to be vegan. They have a good range of salads and raw vegan treats and they are really filling and yummy. 

20 000 Cows – 58 bridge Street, Lismore (Vegan restaurant)

Wednesday to Saturday 6:30pm – 9:00pm

This restaurant is a Lismore institution offering vegan fare and there’s suggested prices for the food items. It has a great philosophy and vibe. You feel as though you’re sitting in someone’s lounge room.

Clunes Store, Café & Cellars - 33 Main Street Clunes

Café open 7 days 7:00am – 2:00pm

The Clunes Store, Café and Bottleshop definitely punch above their weight in terms of their range of vegan food and wine options.

No Bones - 11 fletcher Street, Byron Bay (Vegan restaurant)

Open 7 days 5 - 9pm 

This new plant-powered gem sources their ingredients locally, focussing on seasonal and organic produce with no compromise on flavour.

Manna Haven - 97 Jonson Street, Byron Bay (Vegetarian restaurant)

Sunday – Friday 11:00am – 3:00pm

Manna Haven focus on whole-food plant based meals made from fresh, wholesome and natural ingredients. They serve a range of vegan and vegetarian meals, desserts and smoothies.

Three Blue Ducks at The Farm - 11 Ewingsdale Rd, Ewingsdale

Restaurant opening times

No visit to Byron is complete, especially with kids, without a visit to The Farm. You can wander through the farm and check out where your food comes from or sit back and relax in the industrial-sheike restaurant. While there is quite a focus on meat, there are vegan and gluten free options for breakfast lunch and dinner.

Shelter Café and Restaurant - 41 Pacific Parade, Lennox Head

Sunday – Wednesday 6:30am – 3:00pm

Thursday – Saturday 6:30am – 10:30pm

Shelter is a beachside café and restaurant with great coffee and a relaxed feel. They have a couple of vegan options for breakfast, lunch and dinner.

Got a story tip for the Hinterland Post? Email the team. 

Ahead of this weekend’s North Coast Mud Trail, we spoke to well-known local potter, Brooke Clunie about her passion for pottery and why she thinks there has been a resurgence in its popularity.

As we search for meaning in our fast-paced lives and face an increasingly uncertain world, the arts and crafts are making a huge comeback. Pottery, in particular, gives people a way to connect with what’s around them and use their hands to experience something not just decorative, but functional too.

Brooke Clunie is an artisan potter who specialises in wheel-thrown ceramics.

Her trade has taken her from an Arts degree, majoring in Classical and Near Eastern Archaeology and Fine Art at Sydney University, to London and back to the Northern Rivers where she grew up.

“It was 25 years ago in the middle of a recession and a friend and I set up what became a successful pottery studio on the third floor of London’s Camden Market. We were in-between hammocks from South America and Lloyd, a Jamaican Rastafarian who played Mariah Carey non-stop,” Brooke laughed.

Upon returning to Sydney in the 90s, Brooke established her gallery, Red Door Studio, in Sydney’s Annandale before changing pace again and opening her destination-studio in the Byron hinterland.

The creative space acts as both a gallery and workspace where she offers different ceramic experiences to a burgeoning market.

Brooke has seen first-hand the growing trend among people wanting to connect through art and her pottery classes are a big hit with tourists and locals.

“There has always been a lot of potters on the north coast.

Brooke, originally from Lismore, remembers going to the Channon Craft Market as a child and eagerly seeking out the potters.

“Steve Sawkins was always at the Channon. He set up Northern Rivers Pottery Supplies more than 30 years ago and the business is still going strong. 

“For the past three years there has been an enthusiastic and intense interest in wanting to learn how to use the potter’s wheel and clay in general.

“Almost daily I receive emails and calls from people wanting to learn how to use the wheel or to gift a lesson to a friend or loved one.

“It’s definitely on trend. 

Brooke believes the food movement, where consumers seek a paddock-to-plate experience, has also helped create an interest in pottery.

“I believe it’s a natural progression from the food culture we have and also being 'mindful'.

“People are concerned with where their food is coming from, what it is served on and importantly how we consume more generally.

“What I try to achieve with my pottery is a grounding platform for the consumer to engage with the whole process of eating and drinking. 

“At a restaurant, a hand-made piece allows you time to contemplate and appreciate not only the food but the vessel it’s served in or on. 

The Byron Hinterland has long been a haven from creative types to practice their art, and the pottery community continues to grow steadily.

“There’s so many new potters in the area and the Mud Trail gets bigger and more popular each year. Lismore TAFE produces some really good potters with recent graduates doing extremely well.

“You also have the older potters, like myself, who have been doing it for a while and finding success too.

Brooke’s work can be seen in cafes across the country and she has built a large client base of return customers.

Closer to home, the award-winning restaurant, Harvest in Newrybar, is using her smaller serving pieces for their tasting plates, desserts, olives and breads. The almost minimalist look of her works provide the perfect base for the colourful, locally-sourced ingredients served at the restaurant. 

“I also sell my work in the Harvest Deli, the support from them has been really fantastic.

The Clunes Store also sells Brooke’s pieces, particularly the travel cups, which owners Brian and Karen are selling like hot cakes in the café and the store. 

Increasingly, Brooke believes that consumers are interested in seeing unique, beautiful pieces that are also functional.

“How it feels, the lip of a cup, how a teapot pours and a bowl performs, that’s what is important to me and the feedback that I’m getting is people like to hold and use my works.

As more and more people see the therapeutic benefits of time at the potter’s wheel and the interest in the age old art continues to grow, this week’s Mud Trail event promises to be bigger than ever.

“The Mud Trail is a fun way for people to see how a pottery studio operates and it’s an opportunity to see how creative the Northern Coast pottery community has become," Brooke said. 

The North Coast Mud Trail runs from 19-20 August and allows visitors to see demonstrations, hear artists talk and participate in various workshops. 

Make sure you drop in and see Brooke at Red Door Studio. Follow her work on Instagram - brookeclunie.