Brunching bistro style in Murwillumbah

ONE of Tweed’s culinary crown jewels has broadened its appeal, with acclaimed fine dining establishment Bistro Livi now serving brunch every Saturday.

Since opening five years ago, the Spanish-influenced share-plate bistro has earned multiple accolades, including The Good Food Guide’s 2024 Regional Restaurant of the Year.

Head chef Ewen Crawford and co-founder Nikky Wilson met during their time at Melbourne’s MoVida, where Crawford worked the kitchen with Spanish chef Frank Camorra and Wilson was the restaurant manager.

Wilson’s twin sister Danni earned her chef stripes at Carlton Wine Room and Fitzroy’s Enoteca.

The trio converged to open the 36-seat eatery in Murwillumbah when Crawford joined the pandemic exodus from Victoria.

The Western Australian native had moved to Melbourne 16 years earlier and began his career at the Press Club.

While he hadn’t planned a career in Spanish food, a 12-year tenure at MoVida set the culinary course for the then-emerging chef.

“I enjoyed working with Frank — he is very hands-on,” Crawford said.

“And I loved the great produce, done simply, like plates of fantastic ham, beautiful anchovies.”

The Murwillumbah local said the move to open Livi was more of an organic process than a lightbulb moment.

“Danni was already up here, and Melbourne was going through a rough time,” he said.

“We thought we’d have a crack. The area has great produce, and I was also looking for a nice school for my kids, so there were a few factors.

“We found the space in 2021, and it ticked all the boxes — location, liquor licence and the kitchen already in place.”

The restaurant opened in January 2022 but was swiftly scuttled by the Northern Fivers floods the following month.

The trio started from the ground up, and Livi was reborn with a distinctively elegant interior crafted by Melbourne’s Flack Studio.

Leaning heavily on Mediterranean cuisine, Crawford uses predominantly Northern Rivers produce to create simple dishes that showcase local produce.

While some may consider a few oysters and a Bloody Mary the breakfast of kings, the bistro’s new brunch service offers an even more indulgent array of delicacies.

The menu includes Wapengo Rocks oysters, Olasagasti anchovies with Boon Luck Farm radishes and line-caught blue mackerel jostle with a Meatsmith pastrami sandwich, a local Comté omelette, thick-cut Bangalow Pork and house-made Guinness dark rye seeded loaf.

In what promises to be a highlight of the upcoming Savour the Tweed food festival in October, a collaborative event is planned with Camorra as visiting guest chef.

“We’ll have a chat and go down to the markets and go from there,” Crawford said of the event.

“He’s a fantastic man, and he’s good fun to be around, and, well, he knows how to cook.”

For more information, visit bistrolivi.com