Sydney Eat Street: Tempt your tastebuds in Shoalhaven
It’s not just white sandy beaches, crystal blue waters and national park — this idllyic coastal region is also a food lover’s paradise. See what Shoalhaven has to offer to tempt your tastebuds as it launches its inaugural South Coast Food and Wine Festival.
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SOUTH COAST FOOD AND WINE FESTIVAL
With the Shoalhaven region’s stunning white sandy beaches, calm crystal blue waters and national park it’s hard to imagine anything comparing to these majestic sites.
But to Sam and Sonia Tooley, the South Coast is more than just a trip to the shores, it’s a foodie haven rich with award-winning produce, gourmet products, wine, beer and culinary royalty worthy of a weekend festival.
Apparently, they weren’t alone in their thinking so in a collaborative effort with NSW Wine Industry Association, Visit Shoalhaven, Destination NSW and other supporters put together the South Coast Food and Wine Festival.
The inaugural event — to be held the September 14 and 15 at the Berry Showgrounds in Berry — will feature more than 50 food and beverage stalls ranging from Rick Stein’s tacos to Kangaroo Valley olives and everything sweet and savoury in between.
“The festival is an opportunity to showcase the best products that the area has to offer,” Sam says, adding that many of the ingredients will be featured in cooking demonstrations and masterclasses.
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These include Colin Fassnidge’s session on preparing prawn bisque; Bernie’s Diner’s Ioannis Benardos’ tips for making his Bad Ass Bernie Burgers; as well as sessions related to the Slow Food Movement and Dr Pia Winberg’s fascinating work with seaweed and aquaculture (pick up some of the PhycoHealth seaweed pasta, chips, muesli and phukkah from Flavours Shoalhaven’s stand).
With so much on offer and a train station that stops right there, you’ve got plenty of reason to make the South Coast Food and Wine Festival your next weekend destination.
— Berry Showgrounds; 35 Alexandra St, Berry; southcoastfoodandwinefestival.com.au
BANNISTERS PAVILION — THE ROOFTOP BAR AND GRILL
Surrounded by eucalyptus groves and just metres from the beach, this coastal-chic boutique hotel will have you shrugging off the chaos of the city and surrendering to nature in no time.
Check into one of their casually elegant rooms then head upstairs to The Rooftop Bar and Grill and pool, an expansive space nestled amidst the treetops.
Here, head chef Riley Salisbury has created a menu that’s enticing and uncomplicated, an approach he embraced and brought with him from his time at Rick Stein, the restaurant at their sister venue up the road, Bannisters’ by the Sea.
While Riley has the pedigree and experience to create a posh menu peppered with French culinary terms and practised techniques, he prefers to keep things simple and let the fresh ingredients speak for themselves, particularly when it comes to the produce grown at Bannisters Bawley Point Farm.
As for the menu, Riley proves to be a good listener. While you’d think that visitors to the coast would make fish their default dish, he along with general manager Rupert Sakora have gotten to know their guests and were at first surprised to learn it’s actually a steak or burger they’re craving.
“After travelling, people often times just want something familiar and comforting,” Rupert says, and for that, the menu offers a chargrilled 300g sirloin steak and the Pavilion beef burger, Chargrilled beef, cheese and bacon with house pickles, relish, mayo and fries.
Seafood, however, does tend to dominate the menu, particularly the prawn and crab bruschetta and the prawn linguine with garlic tomato, chilli, lemon and parsley.
As a chef, Riley does like to experiment with the menu and along with his apprentices will give the “cool and trendy” foods a go, but at the end of the day, Riley notes that while something may be all the rage elsewhere, he determines whether it makes the menu or not based on “what my friends and family truly think of it”.
— 87 Tallwood Ave, Mollymook; bannisters.com.au/mollymook/
PILGRIMS VEGETARIAN CAFE
While locals and visitors may head to Huskisson for the sea and surf, in between sets they still have to eat. Sure you could grab some a greasy sausage roll and then back to the beach, but for those who really appreciate good food that’s good for you, Pilgrims is your go-to spot.
Along with killer coffee, the emphasis here is on vegetarian food with the likes of fresh juices, acai bowls and housemade granola for brekkie and, pies, salads and wraps for lunch.
Hang around after hours on Friday and Saturday for the flavours of the Baja surf scene at their Mexican Nights. Think burritos, nachos, tacos alongside cold beers and tangy sangria.
For those who can’t quite make it to Husky but are keen to try the food, head to their stand at the South Coast Food and Wine Festival where they’ll be selling their famous Bliss Burger, a mixed grain pattie, fried onion, avocado, cheese, tabouli, sprouts, special sauce and peanut sauce on a toasted wholemeal roll — a staple on the menu since they opened their cafe in 1980.
— 5-6/57 Owen St, Huskisson; pilgrims.cafe
NOWRA FARMERS MARKET
The large structure may have been purpose-built to sell fresh produce, deli items and dry goods, but the foundation of Nowra Farmers Market is based on one thing: Locals.
Growing up just across the street, co-owner Jeffrey Coe, left school and headed for the big smoke as restaurant supplier.
It was time spent at Sydney Markets, as Jeff says, finding out about seasons, growing regions and having to source products that led him back to his roots.
On the shelves here you’ll find a range of both local and gourmet ranges of products including Daily Grind Coffee Roasters (Gerringong); Berry Sourdough Bakery; Ridgehaven Eggs (Tomerong); Unicorn Cheese (South Nowra); and of course milk and cream from South Coast Dairy.
But one of Jeff’s proudest initiatives is the implementation of the Value Bulk Buy lines, smaller and larger sized fruit, sometimes blemished and put in a bucket at a heavily discounted rate.
While Nowra sources as much product as possible from local farmers, they’ve also invested land to beginning growing their own produce, starting with potatoes making things as fresh as possible.
But while it’s all fine and dandy to support small businesses, the true test is the taste of the product which you’ll be able to do yourself as Nowra Farmers Market will be supplying much of the produce for the cooking demonstrations at the South Coast Food and Wine Festival. (September 14-15)
— 111 North St, Nowra; nowrafarmersmarket.com.au
BERRY SOURDOUGH CAFE
It was just supposed to be a bit of fun, baking bread for themselves, but one Easter when brothers Jelle and Joost Hilkemeijer baked a bit more than they could chew, they put up a sign to sell the rest — and sold out in three hours.
The same thing happened the following weekend, a pattern that has pretty much continued in the 17 years since.
Growing up in a Dutch household, the pair was always around European cooking, which of course included bread. It was Joost though that took really took to it and thus the bakery was created.
The bread business expanded to include pastries, a coffee machine and a tiny menu which included eggs and toast.
Outgrowing their site and with a growing list of orders, they eventually starting baking offsite, turning the initial place into Berry Sourdough Cafe which Jelle and his wife Freke now run as a cosy place with a delicious breakfast and lunch menu along with a good selection of the initial offerings.
Joost meanwhile has hit main street with Milkwood Bakery, focusing more on sweet and savoury pastries including the decadent brownies and lamingtons that will be for sale, (along with their bread of course) at the South Coast Food and Wine Festival (September 14-15).
You’ll surely be wanting some bread to go with all that delicious wine and cheese.
— 23 Prince Alfred St, Berry; berrysourdough.com.au
MUST TRY
NATIVE.
They gave it a red-hot go, but for Ben and Erin Blair, the call of the coast was too much to keep them in Bondi.
So returning to the area where Erin had grown up, they brought with them an innate interest in healthy cooking, a bartender’s (Ben) palette and the desire to provide good food to the community they love. And judging by the produce (which chef Tamara Wasley turns into the day’s muffins or other specials on the menu) and gifts that land on their doorstep, the community loves them right back.
For those on the hungry front, go for the vibrant tuna poke bowl and a vibrant juice or grab a cuppa and a gluten-free brownie ($1 of which goes to Mollymook Surf Lifesaving).
If you get in before 9.30am, you might just be able score one of those coveted muffins.
— Native. 2/84 Princes Hwy, Ulladulla; nativecafe.com.au
CUPITT WINES, BEERS AND CHEESE
At the cellar door, you can stay for a meal or just nibble on award-winning cheeses, wines and beer.
You’ll also be bale to find them at the South Coast Food and Wine Festival.
— 58 Washburton Rd, Ulladulla; cupitt.com.au
WILDGINGER
A champion of the culinary scene in the South Coast, chef and owner Kierrin McKnight left the kitchens of Sydney’s hatted-restaurants to move to Huskisson, opening up a number of eateries, including the popular Thai restaurant, Wildginger.
Start with some of the Peking duck pancakes before moving on to mains, which absolutely must include the tofu jungle curry and the Japanese crumbed pork loin with soft noodles.
Be sure to catch Kierrin cooking up a feast at the South Coast Food and Wine Festival.
— 42 Owens St, Huskisson; wild-ginger.com.au
THE DAIRY BAR @ THE TREAT FACTORY
The drive past the dairy is your first clue that rich and creamy treats are on the horizon. Head to their main shop/warehouse to grab a basket-load of lollies and chocolates as well as some of their popular jams, relishes, marinade’s and more.
Be sure to pick up a jar of the caramel sauce — made from the same 60-year-old recipe that had been sold for use in Arnott’s biscuits.
Save the sweets for later though, as you’ll want to start off with lunch at The Dairy Bar with a menu of American Diner foods, freshly made scones wit their own jams and cream from the South Coast Dairy just next door.
Oh, and there is no going past the gelato and sorbet — be it in a cone, a cup or a huge sundae.
— Old Creamery Lane, Berry; treatfactory.com.au/dairybar/
* The writer was a guest of Bannisters Pavilion and Dolphin Sands Bed & Breakfast
Originally published as Sydney Eat Street: Tempt your tastebuds in Shoalhaven
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