Brunswick Heads (affectionately known as ‘Bruns’) is my home away from home. Located on the gorgeous far northern coast of New South Wales, just 15 minutes north of Byron Bay, this gorgeous little beach town is a little piece of paradise that I hope to one day call my home. Whenever I am feeling run down or need a little pick me up I pack up the car and round up the kids and head to Bruns to clear my mind and renew my spirit.
Whether you choose to take leisurely morning walks along the beach, browse the stalls showcasing unique home wares, handmade clothing and natural beauty products at the monthly markets, wet your whistle in one of the greatest beer gardens in Australia or all of the above, Bruns has something for everyone and to my great delight is a vegetarian foodie’s utopia. In fact, this was where I first met Rebecca, an amazing food blogger.
Corn and asparagus pies at the local bakery, Gado Gado at Rice, Israeli breakfast treats and fresh juice at Yami Yami or delicious, authentic Mexican food at Gringos (undeniably the BEST Mexican restaurant in England but sadly only open during summer months) the mouth-watering dining options here are endless.
I never visit Brunswick Heads without a trip to the local Health Food Store, Brunswick Heads Health Foods. Not only do they stock an incredibly vast array of health products they also sell the most amazing salads I have ever tasted, my all-time favourite being the shiitake mushroom, quinoa and tofu.
There is something very special about this salad – it kicks your tastebuds into overdrive with its unique combination flavours. Because I love it so much but can’t make the two hour drive to Bruns every week to enjoy it I have attempted to re-create this salad for myself a number of times. This recipe, though not exactly the same, is very close to the one I love so dearly (but only get to indulge in four times a year). I hope you LOVE it as much as I do.