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 this week, the Good Food Guide Awards 2025 celebrates our culinary scene, featuring media shoutouts and even awarding top spots with coveted chef’s hats!
Bangalay Dining Shoalhaven Heads
Bangalay Dining, led by executive chef Simon Evans and head chef Bryce Mason, received a Chef’s Hat recognition from the 2025 SMH Good Food Guide Awards this week. They also received a silver award in the National Restaurant and Catering Awards for Best Restaurant in a Hotel or Resort after winning NSW earlier in the year. Bangalay also maintained a 3 wine glass rating in the Australian Wine Glass of the Year Awards.
Michelle Bishop, creator, owner, and General Manager of Bangalay should be well and truly excited with Sydney Morning Herald’s Good Food Guide Awards 2025 one chef’s hat award for the third year running. We asked her what this recognition means for her and the team?
“This is the third year running that Bangalay has been recognised and there is a great deal of anticipation around review season and as the invitations to the awards are issued. It is a huge relief to have the invitations arrive. The recognition is very important to the team, they are all absolute hospitality professionals and this a highly sought after career accolade for many.”
What impact do you hope your restaurant has on the community and the local food scene?
“Destination dining is an important drawcard for visitors to our region, we hope we do our part in attracting visitors from the region’s key markets in Sydney and Canberra and further afield. We are also very proud to have been able to offer a hospitality career opportunity to so many local people and attract talented individuals to the region to join our team.”
How has achieving this accolade three years in a row changed you as a business owner?
“It has given me the opportunity to meet so many other incredible business owners, journalists, critics and reviewers. It is wonderful to have people outside the region to discuss the industry with, so many people have a soft spot for the South Coast, we often have them visit.”
If you had to choose a signature dish that defines your restaurant, what would it be, and why?
“It’s so simple but the Shoalhaven River estuary, which is on our doorstep,p is one of the first places where oysters are harvested south of Sydney and are on the map as part of the Australian Oyster Coast’s Appellation Oyster brand. Our rock oysters which are sourced from the Shoalhaven and other South Coast estuaries are served with a mignonette and have been a fixture on the menu since we opened and crowd favourite. Our other dishes all change seasonally which is part of the appeal of Bangalay. We do have a signature cocktail, our saltbush margarita is an absolute favourite.”
South on Albany in Berry has retained their hat, much to the delight of owners Sonia Greig and John Evans who thank you their many growers, creators, suppliers & wineries who contribute to their success, as well as their regular diners and visitors.
The Good Food Guide highlights standout dishes like the Ulladulla tuna, served raw with blood orange ponzu and dollops of whipped avocado, perfectly paired with a refreshing Nick Spencer Pinot Gris from the Hilltops region. Another favourite, the roasted sirloin with olive oil mash, offers an indulgent option to add Robertson truffles. The focus here remains on genuine flavours and exceptional service, creating a truly memorable dining experience.
Read our recent review of this cosy, South Coast gem, and book a table to experience their ever-changing seasonal menu yourself.
Billed in the Good Food Guide review as a “cross-cultural mash-up that leaves the locals buzzing,” the team at Gwylo in Mollymook are glowing from their inclusion in the Guide’s South Coast coverage. The fantastic review made a special mention of their version of Malaysian murtabak roti stuffed with kangaroo rendang and cucumber yoghurt and the coconutty Thai style chicken and a charred sticky vegan char kwai teow scorched by the wok.
Seats are already hard to get at this popular diner, and this review is sure to boost demand even more.
With their food billed as “muscular, fire-fueled food with a pretty backdrop”, the Milton Hotel received a fantastic review in the new Good Food Guide. It absolutely has a spectacular view, and serves a reliably delicious modern Australian menu, alongside its very own beer, Dangerous Ales.
Another glowing review in this year’s Guide is for Middle Eastern inspired NOMAH in Milton. This petite restaurant is named for “fresh flavours and charming small-town hospitality”, just the sort of atmosphere that keeps the locals coming back for more.
Australian Good Food Guide Chef Hats have been awarded to discerning Chefs around the country since 1982 These awards are the result of careful deliberation. Inspectors appointed by AGFG dine anonymously. Their reviews and the opinions of the dining public, who generously send in their comments throughout the year, determine these results.
Get a copy of the 2025 Sydney Morning Herald Good Food Guide here.
