By Leigh O’Connor.
Delivering unforgettable dining experiences with a contemporary flair, Bianca Palmer pushes the boundaries of plant-based dining at No Bones in Byron Bay.
In charge of the kitchen at this plant-powered tapas and cocktail bar, Bianca is on a mission to save the Earth one Brussels sprout at a time – nestled on Fletcher Street not far from the salty sea air of Main Beach, No Bones prides itself on making whatever is possible in-house, using as much local produce and as many local suppliers as possible.
"Diners visiting us can expect to be blown away by plant-based food,” Bianca tells AGFG. "I find in Australia we are lacking in great vegan restaurants, I’m here to help change this.
"I’m honoured to serve as Head Chef at No Bones, in this role I design innovative menus and create dining experiences that highlight the artistry of plant-based cooking.”
Growing up near the Hunter Valley which is renowned for its fine restaurants and wines, Bianca was inspired by the region’s produce from local suppliers. She discovered her passion for creative cooking at age 19 while serving as a first-year apprentice at Restaurant Cuvee.
"I honed my skills under Chef Robert Molines, a culinary expert in fine dining in the Hunter Valley, and Lesley Taylor at acclaimed Deux, followed by Red Salt at Crowne Plaza. After completing my apprenticeship, I took on a senior role at Rustica Newcastle – a Mediterranean-focused restaurant – where I developed essential management skills.”
After stints at Restaurant Doot on the Mornington Peninsula and Proud Mary’s in Collingwood, Bianca took the trip north to Byron Bay where she embraced wood-fired cooking at North Byron Hotel and crafted local, seasonal menus.
"I am committed to sustainability and using seasonal, locally sourced produce for my menus, a practice I continue at No Bones. We strive to minimise waste and work with local farms, including a recent partnership with Green for You by Daniel Souza.
"Travel has expanded my culinary perspective and I am here to push to boundaries of plant-based cooking. My recent collaboration with Michelin-starred Chef, Andrew Walsh, at Ember Beach Club has enriched my approach.”
Obsessive-compulsive about taste and textures, Bianca describes her cooking style as fresh and contemporary, as seen in her recipe for Brussels sprouts, Romesco, whipped tofu and pickled daikon which she shares with AGFG home cooks.
It is No Bones dish of konjac calamari, housemade kimchi mayonnaise and pickled cucumbers that raises the most eyebrows at the restaurant as diners can’t believe how close it comes to the real thing. As for the home kitchen, you’ll find Bianca tucking into protein pancakes and macerated strawberries when the urge to cook fails her!
