On a chilly Jervis Bay morning this week, a steamy congee at 5 Little Pigs Huskisson inspired us to seek out who else is dishing up Asian-inspired plates at the cafes and bars in our seaside villages. The range of flavours and inspirations behind these dishes is truly impressive!
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Hospitality Editor Narrell Tabone catches up with the chefs at three of Huskisson’s most beloved kitchens to find out what’s cooking, at Sandbar, Wild Ginger and the bistro at Huskisson Hotel.
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We have discovered the perfect mid-week cosy winter warmers right here in Jervis Bay, with inspiration from around the globe., from Indian spices to Mexican soup.
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Indulge in a new yum cha experience at AK Dragon Malaysian Restaurant in Huskisson on weekends 11.30am to 2.30pm from 12 July till the end of August, and relive the glory days of the dumpling trolley!
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Huskisson restaurant, Sandbar, has the tick of approval from diners for the salt-crusted smoked lamb rump, crispy baby squid and an instant favourite, pumpkin hummus.
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Jervis Bay Weekend caught up with Arron and Emily from Taj Indian Restaurant after their recent trip to Sri Lanka and India to find out about the highlights of their travels and the influence it’s had on their family restaurant. When living in Sydney, one of my favourite spots for Indian food was Harris Park, …
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Sandbar Restaurant is hosting a long table event that will be pungent with smoky, spicy aromas of churrasco – Brazilian BBQ – on Saturday 30 November and Chef Jason Wilkinson has told Jervis Bay Weekend Magazine what diners can expect from this special event. Jason loves creating events where he can dive into the spice …
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The South Coast foodie haven is shining brighter than ever on the tourism scene, proving itself the ultimate spot for adventure seekers and food lovers alike! Not only did Huskisson take home the 2024 Tiny Tourism Town award for the second year in a row, our South Coast continues to be a dream destination as …
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The hatted chef John Evans talks about his hyper-local food philosophy, and the simple joy in finding a bag of fresh produce on the door of the restaurant from a local farmer. The food world’s obsession with finding a hyper-local product that jumps off the plate for a customer, is the approach that John Evans, …
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