An incredibly dense Christmas cake stuffed with native Australian fruits and spices, slow baked by Byron Bay's newest sustainable wunderkinds in the residual heat of their 120-year-old oven. Matt Stone and Jo Barrett have replaced the vine-dried fruits of a traditional Christmas cake with rich, native Davidson plum and mixed local fruits. The cake is cooked unimaginably slowly overnight, resulting in a gloriously soft and sticky interior. One bite and you'll understand. Only available in very limited numbers.
Byron Bay's farm-to-table restaurant, bakery and artisan deli is headed up by Jo Barrett and Matt Stone who are on a mission to change people’s relationships with food and inspie a more sustainable way of living.