Executive chef Simon Evans has made Shoalhaven Heads on the New South Wales South Coast his home.
The small coastal town is just an hour’s south of Wollongong where he made his name as the region’s most-hatted chef. He joined fine-dining restaurant Bangalay Dining in November last year. He is also the co-host of The Food Fight podcast. Here he shares his tips on where to indulge in fabulous food on the South Coast.“
The farmers markets here are amazing, and unlike a lot of other markets, everyone selling produce is from the local area, so you will find an absolute bounty of fresh ingredients,” he says.
“The Kiama and Berry markets are a great start to get a snapshot of what’s being produced down here, as well as the oyster farms — there really is no better or fresher way to taste an oyster that going direct to the source.
“I love Cupitt’s Estate in Ulladulla: they’re a restaurant, winery, brewery and fromagerie, and they grow a lot of their own produce. I honestly don’t know how they find the time. It’s all excellent quality.
“There are some great spots to stop at in Kiama, Gerringong and Gerroa or, with a little detour, the beautiful town of Berry, where you have Il Locale Gelato, as well as Milkwood Bakery and the Hungry Monkey for awesome burgers.
“In Kiama, I like Flour Water Salt Bakery, Wild Patch Cafe and Diggies by the blowhole, and in Gerroa, The Blue Swimmer restaurant. There really is so much choice and it’s near impossible to get a bad coffee down here.”
