The art of good old-fashioned hospitality

Hannah Setchell from Apex Dinng.

Hannah Setchell is the host of our Wollumbin Sunrise Breakfast event, we spoke to her about her love of good old fashioned table service that comes with a smile and a story…

“I feel so blessed when I walk into my venues, I’ve worked really hard to get here. I love working in the kitchen and front of house — I cook all day, then go home to cook for my family.

I’ve got 5 kids and they’re in the hospitality world with me. They see me working hard, and I want to inspire them with a strong work ethic. The dream is to inspire other young people to learn and stay in the hospitality trade.

I’m a down-to-earth person and I love people and good old fashioned table service. It’s just not the same when you order food through an app or get a delivery. Hospitality is hard, you have to be a tough cookie to deal with the highs and lows. I’ve had some amazing mentors along the way and worked for some special people here in the Tweed. I wouldn’t be where I am today without beautiful hospo people around me.

It was always my dream to own a café. I started learning my trade in a café called Skinny Legs on the Great Ocean Road in Victoria. I learnt to make sausage rolls and coffee, it all started there. Now I run two venues here in the Tweed, Apex Dining and The Platform, with the help of my head chef Damian Fripp and my very supportive partner Toby Bamford.

I look for beautiful ways to showcase the Tweed. Our produce is exceptional and the seasons give it a better quality. In Spring everything grows in abundance. We have the ocean, rivers, farms and hinterland. There are 14 different farms near us. Our pork comes from a farmer down the road, and he comes in and dines with us. It’s a great community.

I love being creative and I’ve had lots of fun making jams lately. I was asked by about 16 different people about my jams last week, they’re a real hit, and people want to take my jam home with them. I just play with what’s in season. One week I was offered a whole lot of green papayas, so I added them to some strawberries and the silky, velvety jam was exceptional.

I love using ingredients that keep people guessing, like star anise or lemon myrtle. When curious guests ask me about something they’ve eaten, I get to tell a story—it creates a moment of genuine connection.

I’m also the owner of Fallen Leaf Teas, the delicious tea blends that we serve in our cafes. I purchased Fallen Leaf from a friend when she said she was going to close the business. I fell in love with the blending process, it gives me a few moments of solitude, time to myself so I can relax. I love serving our teas in massive colourful teapots, people’s faces light up when they are brought to the table. Beautiful crockery is all part of good service.

This special breakfast we’re hosting for Savour the Tweed is about getting people to slow down and enjoy a long, progressive breakfast. It’s also about putting the Tweed on a plate, from wattleseed scones to eggs from Alstonville Poultry Farm down the road. We use Tim’s organic crumpets from Sourdough Crumpet Co, they’re fermented for flavour and good gut health.

Savour the Tweed celebrates the circle, from producers, to chefs to consumers. We all get to celebrate each other’s journey together. I want to see my hospitality friends succeed, and they want to see me succeed, we’re a real community.

It’s really nice to be part of the Tweed’s food story.”

Wollumbin Sunrise Breakfast
Apex Dining @ Tweed Regional Gallery & Margaret Olley Art Centre
Saturday 24 October
7:30 - 9:30 am
South Murwillumbah