New Malaysian in foodie haven
Over the past 27 years, I’ve watched Huskisson bloom into a foodie haven, with cafés and restaurants constantly evolving, adding fresh flavours and experiences. The latest newcomer to the scene is AK Dragon Malaysian Restaurant and Bar, run by chef Alex Phua and his wife, King.
Located in the old Kanpai Japanese spot, they’ve been serving authentic Malaysian dishes since mid-August.
Alex and King are all about sharing their Malaysian culture through food. “We keep it traditional, with the exception of a few Aussie Asian favourites to keep everyone happy,” says Alex. “I’m very particular about my spice blends, all our sauces are made from scratch for that perfect umami flavour. We source fresh ingredients locally from Nowra Farmers Market, and our meats come from a renowned Sydney butcher trusted by many Asian restaurants.”
Alex moved to Australia in 2014, following his father’s dream, and after running his first restaurant in Benalla, Victoria, for three years, he settled in Jervis Bay working at Vincentia Golf Club. Recently, he and King seized the opportunity to open AK Dragon in Huskisson.
The five-spice pork belly, crispy sweet savoury beef, house-made satay chicken, and their incredibly tender, slow-cooked Rendang beef are already local favourites. I found Alex’s Rendang exceptionally tender and I was curious about the cut of beef. Alex told me he uses brisket due to its connective tissue, the slow cooking breaks down and gelatinises it into a rich, tender delicious meat.
Another standout is the Malaysian chicken curry “delight” with a fragrant blend of chilli, onion, lemongrass and curry paste, with coconut milk. Interestingly, this is one of Malaysia’s most popular dishes, eaten daily and at ceremonies.
I remember first trying Malaysian food in New Zealand as a kid. Back then, there were no Malaysian restaurants, but my parents brought back recipes from their business travels through the region and we cooked up some great dishes at home.
Did you know Malaysian cuisine is a fusion of Chinese, Indian and Malay styles? The mix of bold spices like galangal, cardamom and lemongrass creates perfectly balanced flavours. Huskisson foodies are in for a real treat with AK Dragon – on the corner of Hawke and Bowen Streets, Huskisson.
Beer, BBQ and axe throwing
The Kangaroo Valley Craft Beer & BBQ Festival is back on at the Friendly Inn this weekend, 13-15 September in the heart of KV. The promoters have promised a bigger, bolder BBQ experience featuring Pro Wrestling Australia, piglet and lawn mower racing, and axe throwing. Enjoy live music with Frank Sultana on Saturday and the Bong Bong All Stars on Sunday. The fun starts Friday night with a free launch party from 5pm. One-day or weekend passes available, kids under 12 enter free.
Double the Cheese Please
Who doesn’t love a delicious cheese burger? Wednesday 18 September is National Double Cheeseburger Day. Picture two juicy meat patties in a fresh burger bun topped with melting cheese, onions, pickles and condiments galore – this classic deserves more than one day each year.
Here in Jervis Bay we are lucky to have a few local venues offering their own versions of this iconic burger, including:
The Nest food truck at Flamin Galah brewpub in the Husky industrial zone, which prepares a very popular burger, the perfect accompaniment to one of the German-style beers made on the premises, or perhaps with their on-tap ginger beer.
5 Little Pigs food truck at Jervis Bay Brewing Co in the Husky industrial zone and on Owen Street in the heart of Husky village, who serve their version with a Bengali-style kasundi (relish).
Salty Joe’s on Owen Street Husky, which has house-made special sauce and tangy pickles, and a great GF bun option, and Harleys on Owen Street, which is also serving a classic version.
The Common South Coast in Culburra Beach serves up a mouth-watering version on Burra Burger (Thursday) nights, pair with a Penguin Head craft beer or a cocktail.
Fish n chips n Art
There’s a vibrant new piece of art, “By Our Sea” made especially for Husky Fresh by local First Nations artist Saraya Ardler, a proud Dharawal woman from the South Coast. Saraya’s artwork captures her deep connection, love and respect of the ocean and its importance in providing her people for generations to come. While you admire this stunning work, make sure you remember to order! This week’s Spring menu offers Queensland snapper and Ulladulla mirror dory, or perhaps if you’re in the mood for a burger – especially after reading our cheeseburger recommendations, try the Albacore tuna burger with crisp house-made slaw and paprika mayo.
Coastal Forage along the shore
This Saturday, indulge your senses with a 10-course degustation lunch along the foreshore from Moona Moona Reserve through to Plantation Point, at the Coastal Forage $225pp with a sensational array of food and beverages matched to perfection. There are staggered start times from 10am to 3pm to ensure each food station has a small group at a time. This is sure to be a unique experience.
Reach out and ask RU OK?
Thursday 12 September is RU OK? Day 2024, reminding us that every day is a day to ask ‘are you OK?’ and start a meaningful conversation with someone you notice might be struggling with life. The Theme for this year is “I’m here to hear”. I believe checking in should be an everyday practice. Some of us have a support circle to catch us when we fall, while others may not, and suffer in silence. Make sure you reach out to those around you.
Lifeline call 13 11 14
