Jason Barratt, executive chef at Halcyon House likes to be close to the sea for a few reasons.

For one, it allows him to forage for native beach herbs – unique ingredients that help build his dishes at Halcyon. Some of the herbs you can only find in the Northern Rivers. Secondly, is for the proximity to the surf. Barratt treats a morning surf the same ways others treat a morning coffee: a way to get you up and energise you for the day ahead.

In the video above, we follow Barratt as he travels from the tranquil beach to the bustling restaurant kitchen.

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