Northern Rivers restaurants score big in food awards – some in their first year

SEVENTEEN restaurants across the Northern Rivers were recognised with chef’s hats in the 2026 Australian Good Food Guide Awards.

River in Brunswick Heads and Dorsia in Byron Bay both received hats in their first year of opening, each achieving a score of 13.

Dorsia, which features a chef’s table seating up to 12 people as well as a 20-seat dining room, is helmed by Martyn Ridings, while River is led by Scottish chef Michael Lee, formerly of farm-to-table restaurant Potager in the Tweed hinterland.

 

“Winning a 13-point chef hat for River is a real honour,” Lee said. “After leaving Potager and backing myself to build something new, I’m incredibly proud of what we’ve created, but this recognition is a reflection of the team.”

Lee said the restaurant’s motto is ‘wild at heart, local by nature’. “It’s our promise to cook with the seasons and honour this region,” he said. “Winning a chef hat is a massive moment for us, but we’ll stay focused on what matters – great food, beautiful local produce and making people feel looked after.”

 

Potager also retained its hat under head chef Luis do Carmo, who is originally from Portugal and has worked in Michelin-starred kitchens in Europe. It is the farm-to-table restaurant’s sixth consecutive year being honoured by the Guide, also scoring 13 points.

Pipit at Pottsville was the highest-scoring restaurant in the region with 16 points, followed by Raes at Wategos with 15 and Tweed River House and Bistro Livi in Murwillumbah, both with 14.

Other local restaurants recognised in the guide include The Hut at Possum Creek, Frida’s Field at Nashua, Beach Byron Bay, You Beauty! in Bangalow, Paper Daisy at Cabarita, Taverna and Fins Restaurant at Kingscliff, and Shelter and Baraka at Lennox Head.

Inspired by the Michelin and Gault Millau guides of Europe, the Australian Good Food Guide released its first national restaurant, accommodation and travel guide in 1977.

 

Chef’s hats have been awarded since 1982, with inspectors visiting anonymously and rating the food based on ingredients, taste, presentation, technique, value and consistency.