FRIDAY 5 JUNE: Our local food scene is serving up something special for the final fortnight of the Shoalhaven Food Network celebration. From slow lunches in the Valley to waterfront pastry pop-ups, our neighbourhood chefs are collaborating on exclusive menus. Grab a fork and support these independent kitchens before these limited-run events wrap up.
Start your long weekend on the right flavour with these Friday feasting options that take you through lunch and into dinner and even takeaway.
Caterina Slow Lunch @ Kangaroo Valley 12pm-5pm
Kangaroo Valley’s favourite cosy cafe, Caterina is teaming with an initiative from the Valley Voice for Hygge in the Valley—the Danish way of getting cosy, slowing down and creating atmosphere. Caterina invites you to get cosy in their courtyard in the heart of the village for a simple snack or a long lunch. Snuggle under a provided blanket, indulge in slow-cooked comfort food and perhaps a warming glass of red wine.
Also available on Saturday.
Butcher’s Weekend Sandbar @ Huskisson 5pm-9pm
Chef Jason Wilksinson collaborated with his butcher to create a meat-eater’s dream. Top up on high-quality, hand-picked protein prepared expertly in the Sandbar kitchen, served with rich red wine jus, golden duck‑fat potatoes and perfectly charred seasonal greens for $65. We think this is the perfect way to start your weekend by the water. On Hawke Street Huskisson.
Also available on Saturday.
Garage Door Gyros @ Ulladulla 5pm-8pm, Friday Only!
Rock up to the roller door of one of our region’s most celebrated caterers, Season & Savour, for the best takeaway options this side of Mykonos. The team will be slinging gyros, octopus salad, fried calamari and prawns out the door, plus Greek-style doughnuts for afters. Get in quick, available till sold out at Unit 3, 14 Coller Road Ulladulla.
Sunday Serves a Special Treat in Burrill Lake
Head a little further south on Sunday for a creative combo, Booze & Bakes @ Burrill Lake from 7.00am till sold out.
This event is, quite simply, two businesses having fun together—for our benefit! Booze-infused pastries, tastings and a water-side location make for a sensational early start this Sunday, thanks to Lagom Bakery and Old Salt Distillery.
Michelle Robinson from Old Salt told us, “Jon will be infusing Old Salt products into pastries including some niche products of ours that are not available to buy, like some cherry liqueur, triple sec and amaretto, along with our limoncello and gins.”
The cherry liqueur is made from the same single origin cherries from a farm in Wombat, outside of Young, that the Old Salt team makes into their cherry sour beer. The farm has achieved wide recognition for their pesticide-free and regenerative farming practices and Michelle says they are very aligned in their values.
Michelle, herself a pastry chef, has really enjoyed brainstorming with Jon in the lead-up to the event, while on the day Jon is leading the baking and Old Salt’s Michelle and Terry will be offering samples their products and products to buy for later.
