Country Style - - JOURNEY -


sure cus­tomers. knows The how Karen coun­terto en­tice Lotttt is her piled high with sweet and savoury muf­fiffins and cakes and bas­kets of just-picked pro­duce. The menu is driven by the fresh food that lo­cal

grow­ers and gar­den­ers drop into the shop each day — and what’s not cooked is avail­able for sale. Check the fridge for smoked salmon, mus­sels, trout, chicken or gar­lic from Eden Smoke­house. 134 Im­lay Street, Eden. (02) 6496 1511; sprout­e­den.com.au


Hit the bar at sun­set for views over the wa­ter and a whisky sour. Plat­ters fea­ture tasty lo­cal bites from Eden Smoke­house and Tilba Cheese. Lo­cal oysters dipped in tem­pura bat­ter and deep­fried, and hot dogs keep hunger at bay. Up­stairs, Snug Cove Wharf, Eden. (02) 6496 3392; drift­e­den.com.au


You’ll see Wild Rye breads in shops all over the south coast, but here is where all the ac­tion takes place. Baker Todd Wiebe bakes bread daily, as well as donuts, tarts, cakes and pies. 26 Quon­dola Street, Pam­bula. (02) 6495 6649; wildryes.com.au


Pop in for whole or ground roasted coffee and all the para­pher­na­lia you need to make coffee at home. Buy a bio cup while you’re at it and re­duce the num­ber of take­away coffee cups go­ing to land fill. They serve coffee and donuts too. 45 Toalla Street, Pam­bula. wildryes.com.au


Own­ers Pippa and Dom Boyn­ton run one of the lead­ing oys­ter farms on the pris­tine Mer­im­bula Lake. They grow Sydney rock and na­tive an­gasi oysters. Vis­i­tors should phone ahead to check open­ing hours. Princes High­way, Millingandi. (02) 6495 6988.


Join the in-the-know crowd at this ter­rific beach-side shack that’s open for brekkie and lunch in the warmer months (Oc­to­ber to April). Stun­ning beach views and a laid-back vibe en­sure a steady stream of cus­tomers. Food leans to the fresh, raw and veg­e­tar­ian. Bar Beach Road, Mer­im­bula. 0422 286 708; bar­beachkiosk.com DUL­CIE’S COT­TAGE of Dul­cie Good­sell, who The called mem­o­ry­the 1920s weath­er­board cot­tage home be­fore it was trans­formed into a bar, lives on in the name. The bar dis­penses every­thing from Young Hen­rys un­fil­tered lager to clas­sic cock­tails and bou­tique wines. While the car­a­van in the front gar­den, un­der the gi­ant 60-year-old jacaranda, flips beef, chicken, mush­room and fish burg­ers. 60 Main Street, Mer­im­bula. dul­cies.com.au

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