Paper Daisy at Halcyon House has confirmed the appointment of Baxter Newstead as Executive Chef, marking a considered next phase for one of the Northern Rivers’ most established dining rooms.
Rather than signalling a reset, the appointment points to refinement. For chefs watching how regional kitchens are evolving in 2026, this is a move that prioritises experience, systems and ingredient-led clarity over reinvention.
Paper Daisy is the signature restaurant at Halcyon House, a boutique Cabarita Beach hotel long associated with produce-driven menus, seasonality and a strong connection to place.
A career shaped by discipline, not shortcuts
Baxter brings more than 18 years in professional kitchens across Australia and Europe. His background includes senior roles at Vue de Monde, Wildflower, Saffire Freycinet and Noma Australia, environments recognised for technical precision, repetition and deep respect for produce.
Internationally, he spent several years at Ekstedt, working under chef Niklas Ekstedt and progressing through senior leadership roles including Assistant Head Chef and Head Chef. Ekstedt’s fire-led, minimalist approach has become a reference point for chefs interested in flavour development through restraint rather than embellishment.
That chapter extended beyond a single site. Baxter was involved in culinary operations across Ekstedt’s wider portfolio, including venues in London and aboard the MSC World Europa. For chefs, that experience matters. It demands adaptability, consistency and a clear understanding of how systems support creativity when teams, supply and service conditions are constantly shifting.
The regional chapter that stands out
One of the most relevant chapters in Baxter’s career for Australian chefs is his time as Head Chef at Knee Deep Wines in Margaret River.
During that period, the restaurant was recognised as Regional Restaurant of the Year by Gourmet Traveller, and Baxter was named Regional Chef of the Year by the WA Good Food Guide.
For chefs considering regional roles, that matters. Running a kitchen outside capital cities requires a different balance of leadership, sourcing and consistency, particularly during peak tourism periods.
Why this appointment matters now
The Northern Rivers has become one of Australia’s most competitive regional dining landscapes. As cost pressures continue to reshape hospitality, experienced chefs are increasingly choosing regional kitchens where they can build long-term teams and work closer to producers.
Paper Daisy has long occupied that space. Operating within a boutique hotel environment, the restaurant attracts both destination diners and a strong local following, creating pressure to perform consistently across varied services.
Baxter’s appointment suggests a focus on strengthening fundamentals rather than chasing novelty. His cooking is grounded in seasonality and clarity, with techniques such as fermentation, curing and fire used as practical tools rather than signatures.
Produce, place and restraint
At the core of Baxter’s approach is a produce-first mindset shaped by close collaboration with growers, fishers and small producers. At Paper Daisy, that relationship-driven model is expected to draw heavily on the Northern Rivers coastline and hinterland.
This is not about rare ingredients or complexity for its own sake. It’s about understanding what arrives at the back door and building dishes that reflect that moment. For chefs working through supply volatility and rising costs, this approach is increasingly relevant.
Fire and preservation are used to deepen flavour and extend seasonality, not dominate the plate. For the brigade, that demands accuracy on the pass and discipline in prep, where small details matter.
Leadership and kitchen culture
Beyond the food, the appointment also speaks to leadership. Kitchens like Paper Daisy rely on stable, well-structured teams, particularly in regional settings where recruitment can be challenging.
Baxter’s leadership style has been shaped by large, demanding operations where systems underpin creativity. Clear prep, defined roles and consistent standards are essential in those environments, creating space for younger chefs to develop without unnecessary chaos.
An evolution, not a reinvention
Importantly, the move does not suggest a dramatic shift in Paper Daisy’s identity. The restaurant has always been closely tied to its location and a sense of ease that reflects its coastal setting.
Menus are expected to evolve progressively, shaped by seasonality rather than immediate overhaul. For chefs, that approach reflects a broader industry shift away from constant reinvention and toward depth, repetition and refinement.
For chefs watching from afar, this appointment reinforces a clear message: regional kitchens are no longer stepping stones. They are places where serious careers are built, and where experience, discipline and respect for produce continue to define the strongest work.
