| The Australian: Review |
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Bellingen has a Byron Bay vibe without the flashiness, Writes Dan Hall. Stepping into Bellingen's renowned No.2 oak Street restaurant on a crisp, early spring evening is like stepping into a warm, familiar hug. The fire is roaring, the venue is scattered with locals and the dimly lit main dining area oozes country charm — nothing too fancy or contrived about this place, or its food. For those who live in and around the NSW Coffs Coast town, No.2 oak Street has become something of an institution, but the familiarity with which staff greet guests makes the wayfaring diner feel right at home. on the suggestion of local B&B owners Suzanne and Fritz Dimmlich, who run the stunning CasaBelle Country Guest House on the other side of the Bellinger River to No.2 Oak, our table starts with the Oak Street potted bread with oven dried tomato salsa and roasted garlic olive oil. It's a dish that recalls memories of early morning visits to the local bakery for simple, pillow-soft white loaves . The bread starter has all the hallmarks of No.2's owner and chef, Ray Urquhart. Urquhart managers to transform traditional ingredients with a masterful blend of creative flair and traditional flavours. My next course is Burrawong farmed rabbit with black pudding, wild mushrooms and pearl barley risotto. Accompanied with a New Zealand tempranillo. The flavours are sweet and earthy and the servings generous. By now the fire and the conversation is really humming and my cheeks are as red as the tempranillo we're drinking. No.2 has a hint of that north coast vibe synonymous with Byron Bay and Bangalow in north coast NSW. And like their northern cousins, Bellingen and No.2 Oak Street have seen an influx of retired journalists and cashed-up professionals searching for a tree-and sea change. But Bellingen local still seem to rule the main drag, and No. Oak Street. The flashiness of Byron hasn't yet hit this town, and while the locals are friendly they are proud of the way things are. |
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