With over 16 years of experience in hospitality, working as both a bartender and chef, my career has taken me across New Zealand, Mexico, and South America, allowing me to experience different cultures and cuisines along the way. I eventually settled in the Northern Rivers, where I've continued to grow as a chef in places such as Harvest, Gaia Retreat & Spa, and other local kitchens. What I enjoy most about this region is the incredible variety and quality of produce available within such a short distance, making it a constant source of inspiration for my cooking.

For me, cooking is...

Sharing joy, great company, and unforgettable meals.

I learned to cook at...

My journey began at home, but the best lessons came from the chefs, friends, and mentors I met in professional kitchens.

A cooking secret...

Respect the ingredient first, then let creativity reveal its best version.

My menus

The 21st century

STARTER

Choose 1 dish

Oysters Served with nam jim vinaigrette

Yellowfin Tuna Nikkei Ceviche Yuzu leche de tigre, avocado cream, orange ponzu dressing, crispy seed cracker, sesame and soy sprouts

FIRST COURSE

Choose 1 dish

Beef Tartare Mustard dressing and homemade focaccia

Hasselback Potatoes Brava sauce and confit garlic emulsion

Confit Leeks Macadamia buttermilk, potato and caramelised onion cream, lemon myrtle oil, tomato dust and crispy mushrooms

MAIN COURSE

Choose 1 dish

Market Fish Tomato and saffron broth, parsnip and macadamia cream, roasted turnips and pickled cucumber salad

Spiced Lamb Backstrap Sweet potato purée, crispy kale and roasted baby carrots

DESSERT

Choose 1 dish

Crème Brûlée Citrus Rice Pudding Honey and lemon cream

Basque Cheesecake Spiced berry gel and fresh berries

Roasted Honey Pear Pistachio cream, dark chocolate sauce and cardamom pear gel

Mediterranean Escape

STARTER

All inclusive

Fresh Oysters Served with a red wine and pomegranate vinaigrette

Lamb or Mushroom Skewer Served with yoghurt sauce and spiced macadamias

FIRST COURSE

Choose 1 dish

Octopus or Fish Served with confit potatoes and puttanesca sauce

Vegetarian Option Charred calçot with romesco sauce, pickled turnips and mustard leaves

MAIN COURSE

All inclusive

Chicken Maryland Served with mustard jus, buckwheat pilaf and salsa verde

Served with creamy spinach and feta salsa, with pickled roasted baby carrots

DESSERT

Choose 1 dish

Halva Bites

Zeppole Freshly fried zeppole served with lemon and pistachio cream

The italiano Amici

STARTER

Choose 1 dish

Arancini: Smoked pumpkin & cashew arancini, buffalo mozzarella & tomato pesto emulsion

FIRST COURSE

Choose 1 dish

Ballina Prawn Ravioli Served with saffron bisque and lemon myrtle oil. Vegetarian option: Zucchini ravioli, served with saffron bisque and lemon myrtle oil. Gluten Free option: Ballina prawns served with saffron bisque and lemon myrtle oil

MAIN COURSE

Choose 2 dishes

Lamb Shoulder Slow cooked lamb shoulder served with lamb jus, mint gremolata and creamy Parmesan polenta

Local Snapper Local snapper served with cavatelli, creamy tomato sugo, fried capers and basil oil

DESSERT

Choose 1 dish

Kahlúa & Baileys Tiramisu Shots Kahlúa and Baileys tiramisu, served in spoons while guests are relaxing with a drink after dinner

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Chef Diego's reviews

4.5

•

1 services

We had a wonderful meal prepared by Chef Diego Casas Lete for our 40th girl's weekend. Diego responded promptly when organising and was very receptive and adaptive to our needs and wants with regards to the menu. He arrived with plenty of time to prepare and the presentation and food was delightful. Highly recommend.