The Weekend Edition – Devour sourdough pizzas and mortadella hoagies at Casuarina’s new neighbourhood hang Jordy’s

Bubbling sourdough pizzas brimming with local produce, plates of pork, peppers and pickles, punchy salads and hoagie sandwiches lovingly layered with fine slices of mortadella. There’s a lot of comfort and joy to be found on the menu at Casuarina’s new neighbourhood eatery, Jordy’s – a fun new restaurant venture from the talented team behind nearby cafe Tucker.

Both located in The Commons precinct, Jordy’s and Tucker share not only the same address, but also the same ethos in that Northern Rivers’ producers and ingredients are paramount. Pretty much everything on your plate at Jordy’s, from the salumi to the mozzarella and the salad greens that are smothered in pickled shallots and Sicilian-style dressing, is sourced from within a very tight Tweed Heads-to-Byron Bay radius – there’s even a section of the menu that lists the names of its local suppliers to ensure diners that what’s being plated up is equal parts tasty and traceable. It’s a very casual affair at Jordy’s.

Pull up a stool at the terracotta-tiled bar or perch yourself outside (after booking ahead, like the model post-pandemic diner you are) and grab yourself a fizzy pet-nat or a tinnie and prepare to feast. Head chef Aaron Dwyer’s nurtured, long-fermented sourdough is the driving force here, used to create both the pizzas (the kind where you’ll actually want to eat the crust) and the hoagies, aka American-born sub-style sandwiches. Get started on a plate of ‘nduja and salami with pecorino, bocconcini, hot peppers and gherkins, then direct your eyes to the rest of the menu. Jordy’s pizzas side-step from tradition with toppings like Ballina prawns with XO sauce, pineapple, fior di latte, bottarga and basil, and (for the spice lovers) the eye-watering combination of piccante salami, ’nduja, ricotta, red onion, pickled jalapenos, honey and thyme. Thought mustard and pickles belong only on burgers? The Casuarina pizza throws that theory out the window with an intriguing arrangement of beef, red cheddar, fior di latte, dill pickles, onion and American mustard.

Those keen to try a hoagie have two to choose from – mortadella and salami with cos lettuce, red peppers, pickled jalapenos, red onion, buffalo mozzarella and champagne vinaigrette, or simple layers of heirloom tomatoes, buffalo mozzarella, basil, balsamic vinegar and olive oil. Finish on a sweet note with a tub of Heven-yah gelato or indulge in a torta Caprese cake with dulce de leche cream.