From inventive menus to unexpected flavour combinations, our South Coast chefs are constantly pushing culinary boundaries, creating experiences that delight locals and visitors alike. It was International Chef Day earlier this week, reminding us of the dedication and creativity that keep our hospitality scene thriving.
As part of this celebration, we wanted to share with you another side of our chefs beyond their busy kitchens, offering a glimpse into their favourite spots to eat when they’re off the clock, what inspires them, the dishes that define their style, and the moments that have stayed with them. We are thrilled to present: Simon Furley at Bangalay Dining, Rod Finlay at Blak Cede Café, Terry Robinson at Old Salt Distillery, Matt Upson at Gwylo, Braden Kerr at Bar Yuki, Anthony Telford at The Huskisson Hotel, Arron Singh at Taj Indian Restaurant, Jason Wilkinson at Sandbar Restaurant and Bryce Mason at Gunyah Restaurant at the Paperbark Camp.
Simon Furley at Bangalay Dining: Exploring Flavours and Foraged Ingredients in Shoalhaven Heads
The newest Head Chef at Bangalay Dining Simon Furley brings a wealth of international and local experience to the South Coast. Originally from Bath, UK, Simon trained in Michelin-starred kitchens across Europe, spent time as a private chef on superyachts, and has held senior roles at Homage in Queensland, The Paddock at Beechmont Estate, and Rowlee and Printhie Winery, curating seasonal, produce-driven menus.
“I’d been watching Bangalay for a couple of years,” he says. “The style and ethos of the restaurant is very aligned with my cooking, and when the opportunity came around, I jumped at it. It’s a beautiful spot. The feel of the restaurant and villas, it just feels right.”
When it comes to his own style, Simon loves working with native or foraged ingredients. “The region has some incredible suppliers who I’m slowly getting to know,” he explains. One of his signature creations is the bottlebrush nectar ice cream, nicknamed the “bush Magnum”. “Bottlebrush is blooming all over the region at the moment, so I pick it on my walk to work. Being by the beach with an ice cream – it’s a classic combination. I love punchy flavours.”
Other standout dishes showcase Simon’s flair for combining local and foraged ingredients.
“We’re doing a dry roasted macadamia sauce that coats coal-roasted pork from Long Valley Meats, with a strawberry gum syrup and fermented chilli, paired with foraged turkey rhubarb I pick down at the beach. We also have incredible oysters from Appellation Oysters and South Coast yellowfin tuna with foraged pine vinegar.”
Simon is exploring the local dining scene himself. “I’m still quite new to the area, but the Blue Swimmer in Gerroa is lovely for a morning coffee then a stroll along the beach, and obviously Bangalay! Calabrisella wood-fired pizza on Callala Beach is another favourite – delicious pizzas and a retro vibe that reminds me of coastal towns in Italy. Pasta Buoy [in Huskisson] is a great spot too. I’m really keen to try Fatty Dumplings in Nowra and the Milton Hotel. There are a lot of great options here.”
At home, Simon enjoys cooking Greek and Mexican dishes for family and friends. “Lots of little bits, fresh flavours,” he says. Away from the kitchen, his ideal downtime is simple and restorative: “A day with my family at the beach, stand-up paddleboarding, trying to surf, or exploring and searching for wildlife.”
Simon recalls a memorable kitchen moment. “I was in the kitchen at Homage in Queensland when a fire started above us in the roof – chaos everywhere. The homestead was gone in minutes, so we kept cooking out of an old barn off fire. That year became one of the most creative of my career, and somehow we still kept our SMH Hat. Looking back, it just makes me smile.”
If you’re keen to experience Bangalay’s story firsthand, don’t miss Shoalhaven Food Network’s More Than Lunch at Bangalay Dining. Enjoy a seasonal two-course menu with house-made bread, a glass of local wine, and insights from Chef Iain Smart, whose career spans Michelin-starred kitchens and his own Far Meadow Table. A perfect mix of flavour, story, and South Coast hospitality. Friday 7 November, $85pp.
Limited spots available – bookings essential https://shoalhavenfoodnetwork.com.au/our-directory/event/more-than-lunch-at-bangalay
Rod Finlay at Blak Cede Café: Bush Tucker and Community in Nowra
At Blak Cede Café in Nowra, bush tucker takes centre stage, bringing people together in a way everyone wants to be a part of. The team recently took home the Outstanding New Business Award 2025 at the Shoalhaven Business Chamber Awards, a recognition of their passion, creativity, and heart.
Leading the kitchen is chef Rod Finlay with 25 years of experience. Rod shares with us, “I fell in love with cooking from the very start. I started working in a kitchen and realised I actually enjoyed it,” After 50 kitchens and countless experiences, Rod describes Blak Cede as “the most wholesome place miles above anywhere else. Here I have the freedom to create, the chance to mentor others, and the use of native ingredients all keep their passion alive. I’m comfortable being myself, and that makes all the difference,”
Much of the menu comes straight from Kareela Ngura, the café’s community garden in Terara, bringing the freshest flavours from seed to plate. “We also have an amazing partnership with Winderong Farm. They are able to give us the opportunity to do a lot of long-term growing projects for the future, especially growing our own finger lime trees there, keeping the focus on sustainability and community.”
There are a lot of memorable kitchen moments that make Rod smile, “especially with our Cafe Manager Mel, she always goes out of her way to put a smile on everyone’s faces. And she never fakes it, she’s natural.”
Blak Cede on Kinghorne Street Nowra is more than a café, it’s a place where food, community, and care come together, and that’s exactly why it’s earning so much love.
Terry Robinson at Old Salt Distillery: Woodfire Flavours and South Coast Living in South Nowra
At Old Salt Distillery, fire is at the heart of the kitchen. Terry Robinson and his team cook as much as possible over the open flame, a philosophy they carry through to catering, weddings and collaborations. Between serving up dishes that pair perfectly with their own selection of house-brewed spirits and keeping up with a steady stream of locals and visitors, there’s never a quiet moment.
With 23 years in the kitchen, Terry says owning his own venue with wife Michelle gives him the freedom to be truly creative. “I love living the laid-back South Coast lifestyle,” he shares, “it’s the perfect backdrop for what I do.”
Signature dishes reflect Terry’s style perfectly – think flame-grilled steaks, slow-braised lamb, and a pork-and-apple dish, all served with seasonal vegetables. Local providores are an essential part of the process, ensuring each plate highlights the best the region has to offer.
When it comes to dining out, Terry shares his favourites include Bangalay Dining, Lagom Bakery, Milk Haus, and Bud’s Tavern. At home, simplicity rules with a classic steak and mash keeping family and friends happy. For downtime, nothing beats a day fishing off Jervis Bay, soaking up the South Coast’s natural beauty.
Old Salt South Nowra isn’t just about food, it’s a celebration of flavour, local produce and the relaxed, welcoming pace that makes this region so special.
Matt Upson at Gwylo: Fresh Flavours from the owner and Executive Chef in Mollymook
Gwylo in Mollymook has become a local favourite, thanks in large part to the skill and energy of head chef and owner Matt Upson whose creativity shapes the street style food meets coastal dining. With an open kitchen and a playful menu, you can’t go past the cocktails and home brews, always a winner with diners.
Originally from Western Australia, Matt’s culinary journey has taken him across the globe from Asia where a colleague nicknamed him “Gwai lo” (white ghost) thanks to his pale kitchen tan. Matt continued on to Europe then back to Byron Bay, where he met his wife. In 2009, they returned to Mollymook, drawn by the lifestyle and the chance to start a family.
Matt began with casual work around town before opening Merry Street in Kioloa in 2010, then Tallwood in 2012. In September 2020, after the challenges of bushfires and COVID, Matt opened Gwylo, and shortly after launched Lagom Bakery in Burrill Lake, cementing his reputation as a passionate and creative force on the South Coast food scene.
Today, those experiences shape Gwylo. Matt brings memories of his favourite Asian street eats to the restaurant, pairing them with classic tunes, cocktails and house brews. Guests can perch at the bar to watch the woks and charcoal smoke or relax in a booth with friends and share a flavour-packed tasting menu.
Matt’s culinary journey started back in 1993 as a “dishy”. “Wow, that’s a long time and I just realised why my body hurts!” he laughs.
At Gwylo, he’s focused on keeping the kitchen lively and fun. “I try not to make it stale. Have a laugh, keep it creative and fun. All the staff since I started have been great, we’ve been so lucky! Living in this magical town of Mollymook, no matter where you travel, it’s still hard to beat. I love the people this place attracts and the natural beauty.”
When it comes to the food, Matt’s style is all about fresh, punchy flavours. “It’s hard to narrow down a couple of dishes as I feel they all reflect that,” he says. “I really enjoy the fresh Thai flavours, lots of herbs and spice, that fresh zing! The local tuna this season has been incredible, and I love the Mittagong mushrooms. Fresh mussels, abalone, oysters – they’re crazy good.”
Outside his own kitchen, Matt is just as passionate about exploring local dining. “I love locally Lagom Bakery, Small Town, Milk Haus, Milton Hotel, Vince’s, Hayden’s, Rosie Oats Burrill Lake and Taj Indian Jervis Bay. I found Half Day Deli in the Gong [Wollongong] recently, which was really cool. And there are lots of others outside of town and nearby that I love as well, though I’ve missed some!”
At home, his cooking takes on a more relaxed vibe. “I love pasta and pizza, good wok-fried noodles, BBQ over charcoal, and a cracking salad.” And when he’s off the clock, Matt’s ideal downtime is simple and restorative: “Walking the dogs on the beach each morning with my wife, going for a surf with my son, heading to the mountains, and travelling.”
When it comes to memorable kitchen moments, Matt admits it’s hard to pick just one. “Over as many years as I have been in the kitchen, my head explodes with this question, there have been so many fulfilling moments! Starting my own venue and reaching that buzz point – seeing guests laughing, catching up with friends, talking, eating, and everyone happy with the food – that’s definitely a highlight.”
They have a new menu up and running, and group bookings and Christmas parties are now open for reservations. You can DM through their socials or email manager@gwylo.com.au.
Braden Kerr at Bar Yuki: Tokyo Flavours, Playful Menus, and Retro Style in Milton
Bar Yuki, named after the couple’s kimono-wearing pug, brings an eclectic style inspired by Tokyo’s record bars. The menu leans on konbini-style plates, perfect for grazing, while the interior nods to the 70s with orange tiles and reclaimed furniture. Toy robots and Teenage Mutant Ninja Turtles keep watch from shelves alongside stacks of blues and R’n’B records, lending a quirky, playful edge to the room.
At the heart of the kitchen is chef Braden Kerr, who has been cooking professionally for 12 years. Growing up around Wollongong, he sharpened his skills at local favourites including Amos and Adams and The Butcher Cleaver & Co in Port Kembla before a spontaneous move to Milton brought him to Yuki.
“There’s something really special about the slower pace here,” Braden says. “It’s more chilled out and connected to nature. I enjoy fishing, cooking, being outdoors, it just feels more balanced. Yuki itself is such a fun, energetic place to work, and that makes every service something to look forward to.”
Braden’s approach is playful yet precise, reflected in dishes like the Tsukemono, a house pickle plate inspired by his time working with his brother. “Pickling is nostalgic for me, and experimenting with Japanese flavours allows so much creativity. It’s a simple but satisfying way to highlight produce.”
Another signature is the Chirashi Salad, a scattered sushi-inspired bowl over black rice with market-fresh fish, colourful and textured to reflect freshness and seasonality. For dessert, the Banana Miso Caramel Sando nods to classic indulgences like banoffee pie or banana split but with a Japanese twist, a comforting treat that links back to Yuki’s love of Japan and konbini treats.
Outside the kitchen, Braden has his favourite local haunts: Milkhaus in Milton for a farm-fresh Monday breakfast, Lagom for a pizza slab and coffee, and Vini’s for a classic pork banh mi. At home, he keeps things simple – poached chicken on rice, backyard BBQs with friends, or a bit of Mario Kart after pottering in the garden. His ideal downtime also includes kayaking and fishing at Burrill Lake, though the catch is often secondary to the escape.
Reflecting on memorable kitchen moments, Braden recalls Yuki’s first summer fondly. “We were all new, figuring things out together. The busiest, most chaotic nights are the ones that stick! You feel the adrenaline and organised chaos in the moment, but the pride and relief afterwards are unbeatable. Those nights, shared with the team, are what really make it special.”
With their new summer bar menu about to be launched next week, people can expect lots of fresh vibrant dishes for the summer, Braden shares, the chilled Tantanmen, the Chirashi Salad, Prawn Korokke and Matcha Melon Mess will be big hits this summer.
Anthony Telford at The Huskisson Hotel: Marking 40 years
With a career spanning 40 years in the kitchen, authoring two cookbooks – The Kitchen Think and The Basics, plus a strong background in food media and television, Executive Chef Anthony Telford brings both experience and soul to The Huskisson Hotel.
He began his career in 1985 as a 15-year-old kitchenhand while studying Tourism & Hospitality at TAFE, beginning a lifelong love of food. After years in Sydney and nine in Byron Bay, he moved to the South Coast to take on the role of Group Executive Chef across multiple venues. “The real bonus,” he says, “is living here. The energy feels better than anywhere else I’ve been, and that includes Byron.”
At The Huskisson Hotel, Anthony revels in the creative freedom the venue allows. “I’ve got room to play,” he explains. “From classic pub dishes to elevated bistro fare, the menu lets me do a bit of everything.”
Lately, he’s been enjoying the summer produce: Ulladulla bluefin tuna tartare, finished with petals from begonias he grows from his small kitchen garden, which lend a beautiful sour note to the dish. In winter, the tuna gives way to a twice-baked crab soufflé – Anthony’s homage to seasonal flavours and a little bit of indulgence.
Anthony’s love for food extends beyond his own kitchen. “I’m a coffee obsessive,” he laughs. “I make a batch brew at home with ONA beans from Canberra. Around town, 5 Little Pigs Huskisson does excellent coffee and solid breakfasts, and the sausage & egg burger at Harley’s on Huskisson’s main street? Honestly, it’s the best grab-and-go thing you’ll put in your face hole!”
For a casual lunch, Anthony won’t hesitate to grab a pasta alla vodka (with chicken) from Pasta Buoy and head down to the foreshore, and yes, he always picks up half a litre of mixed gelato from Gelato Buoy to enjoy later, hopefully with wife Dee.
Special nights out might see him driving to Shoalhaven Heads for Bangalay Dining or south to Milton for a lunch at the Milton Hotel or dinner at Nomah. “Simple, brilliant food – can’t beat it.”
At home, Anthony still loves a challenge in the kitchen. “I make gnocchi. Hours to prep, gone in ten minutes,” he says, chuckling. And when his seven kids were little, he kept dinner fun with a monthly “Dessert for Dinner.” Chocolate self-saucing pudding was always the winner.
Outside the kitchen, Anthony’s happy in or on the water. “Diving, snorkelling, kayaking, swimming, you name it. There are some amazing spots here. If you haven’t done the Shoalhaven 100 Beach Challenge, give it a go.”
And for moments that still make him laugh? “When I was working in France at a Two Michelin Star restaurant, I introduced Vegemite to the kitchen. The chaos on the chefs’ faces, priceless! Still makes me smile today.”
Arron Singh at Taj Indian Restaurant: Culture, Cuisine and Local Ingredients in Huskisson
Taj Indian has become one of Huskisson’s longest running local favourites. The aroma alone is enough to pull you in. It’s a place that feels effortlessly welcoming, bringing a taste of India to our Jervis Bay doorstep. Leading the kitchen is chef and owner Arron Singh, whose passion for food, family and community is clear in every dish he creates.
For Arron, food has always been a family affair. “I’ve been a chef for over 12 years, but I really started at 10 years old peeling onions in my dad’s kitchen,” he says. “Those early memories are what shaped everything: the smells, the sounds, the energy.”
Arron has created a restaurant that reflects both his heritage and his coastal lifestyle. “Owning Taj and living on the South Coast is special, the ocean, the community, and the calm to balance out the chaos of a busy kitchen,” he says.
His menu tells that story beautifully. Dishes like the Malabar Prawns, Butter Chicken Bombs, and Burrata show his knack for blending tradition with creativity, Indian flavours reimagined with a modern, coastal twist.
“I love working with local producers and using single-trace origin spices,” he says with a big shout out to The Sabor Co in Sydney. “It’s about letting the ingredients shine and keeping the flavours honest.”
When he’s not behind the pass, Arron’s out supporting the local food scene. “We’re lucky to have such a great community of chefs and cafés here. You’ll catch me at one of them at least a few times a week – I love seeing what everyone’s creating.”
At home, his cooking takes a more relaxed turn away from fine tuning plating. “I love barbecuing over charcoal and smoking meats, but I’m also big on comfort dishes like beef stroganoff, chicken parmigiana, chilli con carne, or a good Thai green curry,” he says. “It’s about feeding the people you love and keeping it simple.”
His downtime is grounded in connection, spending time with his partner Emily, their dogs, and family. “We’ll visit local cafés, take a walk along the beach, or just relax at home. Those small, easy moments help me reset and stay inspired.”
And inside Taj? Laughter is as essential as the spice mix. “Every day something funny happens in the kitchen,” Arron’s face lights up. “There’s always good energy, that’s what makes it all worth it.”
Jason Wilkinson at Sandbar Restaurant & Bar: Passion, Family and Huskisson Flavours
Jason Wilkinson’s journey in the kitchen began back in Bathurst in 2002, after a promising soccer career came to an abrupt halt with an injury.
“My sister was working as a chef to pay her way through uni, so I started as a dishy to help out and cover the rent while I figured out what to do with my life,” he recalls. More than 20 years later, Jason has worked across numerous restaurants and cafés, and now calls Huskisson home, busy raising his kids in paradise while overseeing what he believes is the village’s most unique dinner venue, Sandbar Restaurant & Bar on Hawke Street.
My favourite “Me dishes” on our menu right now would be the Phukka crusted scallops, the way the texture of the scallops gives body to the amazing depth of flavour that PhycoHealth have put into their Phukka is what makes me enjoy working with food – two ingredients that just complement each other perfectly, topped with verjuice and salmon roe just to finish the party.”
Outside the kitchen, life is busy with the restaurant, study, and the kids’ sports. “Eating out doesn’t happen much these days, but a Reuben from Harley’s while looking over the Spit is hard to beat,” he laughs. At home, Jason keeps it simple: spaghetti bolognese, risotto, a good red curry, and the Sunday pancakes the kids insist on each week.
For Jason, the most rewarding moments aren’t just about running a successful kitchen.
“Seeing a young chef finally get it and overcome the self-doubt, find their confidence, is as fulfilling as anything else. Watching them grow into their potential is what really keeps me motivated.” Jason is a chef of passion, creativity, and connection both to the food he serves and the community he calls home.
Bryce Mason at Gunyah Restaurant: Local Roots and Refined Flavours at Huskisson’s Paperbark Camp
For head chef Bryce Mason, returning to the South Coast to lead the kitchen at The Gunyah Restaurant at Paperbark Camp feels like coming full circle. With nine years in the industry, this is where his story continues grounded in local produce, community, and the natural beauty of the Shoalhaven.
“I grew up on the South Coast, and while I really enjoyed my time cooking interstate, the Shoalhaven will always be home,” he says. “The produce here is exceptional, the people are down to earth, and the landscape is incredibly beautiful.”
There’s a sense of heritage at The Gunyah that Bryce appreciates deeply. Many talented local chefs, including Doug Innes-Will, Sarah Knight and John Evans, have spent time in the kitchen before him. “It feels a little like a rite of passage for local chefs to take on the head chef role here and now it’s my turn.”
Bryce’s dishes reflect his relaxed, modern approach and his love for bold, Asian-inspired flavours. “Two dishes that best represent my style are our local Jervis Bay Mussels with Pickled Green Mango, Umeshu and Cucumber, and the Snapper Crudo with Smoked Tomatoes, Garlic Scapes and Yuzu-Kosho.” He laughs, admitting that during his time at Bangalay, it became a running joke that he’d drink all the white soy. “I think that’s pretty common among modern Australian chefs – we’re drawn to flavour and freshness.”
Bryce is passionate about using local ingredients whenever possible. “The Jervis Bay mussels are an obvious favourite as they’re incredibly high quality and sourced just around the corner. Recently, we’ve also started getting mushrooms from Amos at Largo Brae Farm in Jamberoo, and they’re honestly some of the best I’ve ever seen.”
When he’s not at The Gunyah, Bryce enjoys exploring the local dining scene. “For dinner, South on Albany in Berry is a standout, John is such a confident and refined chef. For lunch, I really enjoy Old Salt Distillery in South Nowra. Michelle and Terry are wonderful people, warm, talented, and excellent at everything they do. And for coffee, I somehow always end up at IV Coffee in Berry so I suppose that’s my go-to.”
At home, meals are simple and comforting. “My partner and I often end up making some sort of pasta, it’s relaxed, comforting, and easy to share.” His downtime is equally low-key. “I mostly just spend time with my girlfriend and my cat. Chefs tend to live fairly quiet lives outside of work and I’m no exception.”
When asked about a standout career moment, Bryce doesn’t hesitate. “Last year at Bangalay Dining, Michelle Bishop and Simon Evans gave me the opportunity to run the restaurant as my own for a week. I launched a pop-up called MYNS, offering a six-course set menu. It was probably the hardest I’ve ever worked, but also one of the most rewarding and enjoyable experiences of my career so far.”
For Bryce, cooking isn’t just what he does, it’s where his heart, history and connection to place come together beautifully.
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