It is no secret that the South Coast is a haven for fresh local produce. The pristine rivers and clear ocean waters combine to produce the conditions for world-beating oysters, while the rolling hills pick up the sea breezes and cool days for boutique wines and the rich soils make for prime dairy country, with Bega being synonymous with cheese around Australia.
All this has been present for decades, but only recently has the local restaurant and dining scene stepped up to provide the hospitality at the front to match the quality of ingredients back in the kitchens.
As tree- and sea-changers move to the region for its enviable lifestyle and locals are more interested than ever in what is coming out of their backyard, a crop of fine diners have popped up along the coast to satisfy this craving for quality produce, expertly prepared in inviting surrounds.
In this edition of the South Coast Leisure Times we speak with one outfit that is leading this charge.
Read the spring edition of the South Coast Leisure Times online.
Since taking over The Whale Inn earlier this year, Sydney hospitality group Merivale has brought French-Australian couple Julian May and Elsa Marie to give the South Coast their take on seasonal French cooking.
We caught up with local manager Jenn Black to hear about how this venue and its sister Tiki bar The Quarterdeck are hoping to enliven nights spent on the South Coast and bring a new style of dining to the region.
Find this story along with a range of other ways to get your hands on the region's best food and drink, with interactive maps for oysters, wine and beer and local slow food.
Read on for more: https://specialpubs.austcommunitymedia.com.au/e-mags/2021/LT/0913_01/