Friday 20 December: We are winding down our first year of showcasing all the delicious eateries, social bar vibes, and lively local events, and the countdown to Christmas is on! We have some fresh cocktail ideas, a few dining tidbits and a few other interesting bits and pieces for you – including some last-minute gift ideas!
A heartfelt thank you to our amazing readers for your support and positive feedback on our coverage of the most exciting food and beverage experiences in Jervis Bay. And a special shout-out to all the incredible hospitality venues for your creativity and for working with us at Jervis Bay Weekend magazine to showcase what you offer to our South Coast community. We raise a glass to you!
A little note for our readers: Extra wait times for food and beverage services may occur over the peak season, and while it’s tempting to expect speedy service, take a moment to look around, if others are waiting for food or drinks before you, there’s a chance your order might take a little longer too.
We encourage everyone to be kind and patient, sprinkle a little kindness towards staff while you’re soaking up our buzzing coastal atmosphere because the exceptional food and experiences here are always worth the wait.
With such a large number of visitors this time of year drawn to Jervis Bay and the Shoalhaven, it’s estimated that Jervis Bay could welcome between 180,000 to 225,000 visitors during December 2024 and January 2025. That’s around 4 or 5 times the usual population of the Jervis Bay area!
Festive Cocktail for Every Celebration
If you are raising a glass with friends and family this holiday season, try one of these perfect Christmas cocktails – sangria or a special Gingerbread Fizz, or revisit last year’s Eggnogg recipe here.
It’s International Sangria Day on Friday 20 December. Sangria is more than just a drink, it’s a celebration in a glass. A blend of either red or white wine (of choice), a drop of liqueur, such as Cinzano Vermouth Bianco, fresh fruits and fresh juices, this classic beverage invites endless creativity. From fragrant herbs and spices to a splash of fizz, the possibilities are boundless.
Serve your sangria refreshing and light in the heat of summer (or warm and bold for winter).
Here’s a recipe to get you started, but we recommend that you play around with ingredients to make it just the way you like!
Alternatively, pop down to Sandbar Restaurant on Hawke Street Huskisson, where they are splashing out with sangrias during happy hours of 3pm-6pm.
SANGRIA Prep Time 5 mins, ready in 4 hours, Serves around 5 glasses (or you can double quantities)
Ingredients
750ml red wine such as Roja or Pinot Noir or white, something light and crisp, such as Pinot Grigio, Sauvignon Blanc or Riesling
1 cup sparkling water (orange flavour) or champagne
30mls orange liqueur eg Cointreau or Grand Marnier
1/3 cup brandy (optional)
60ml Cinzano Vermouth Bianco or vermouth of choice
1/4 cup orange juice: freshly squeezed is always best or buy a pulp-free version
1 medium apple or nashi pear diced
1 medium orange diced
Seasonal stone fruit, strawberries, when available
Sweeten with around 16 grams white sugar, brown sugar, maple syrup or honey and adjust to taste
4 sprigs fresh mint
1 cup ice to serve
In a large jug, add in the fresh sliced fruit (except the strawberries). Add wine, vermouth, orange juice, brandy and orange liqueur. Stir well (a chopstick is good for this). Add the fresh mint and refrigerate at least 4 hours, up to 24 hours is even better.
Before serving, add flavoured sparkling water or champers. Serve chilled over ice.
The best part is that you get two helpings out of one recipe – remember to eat the fruit at the end.
Saludos, amigos.
Gingerbread Fizz cocktail or mocktail
Made with ginger beer, this cheeky spicy cocktail is perfect with Flamin Galah’s brewed version, which they have recently re-stocked in time for Christmas cocktails (4.5%). Or choose your favourite brand of gingery fizz for the mocktail version. Either way, this drink is a little bit spicy and not too sweet and the sugared rim is the icing on this gingerbread ‘cake’. It’s a mix of dark organic brown sugar, ginger, and cinnamon.
Ingredients
¼ cup bourbon
2 tbsp orange juice
1 tsp molasses
¼ tsp cinnamon
¼ tsp ground ginger
Pinch each of ground nutmeg and cloves
½ cup ginger beer
Sugared rim: 2 tbsp dark brown sugar with ½ tsp each of ground ginger and cinnamon
Start by squeezing your citrus into the cocktail shaker, followed by the bourbon, molasses and spices, shake and pour over ice in your tumbler with a sugared rim, and top up with ginger beer. Garnish with a slice of dried citrus or a cinnamon stick.
For the mocktail version, try some bourbon essence, and increase the ginger beer.
Buon Natale at Peter and Eva’s
Huskisson’s Peter and Eva Italian Restaurant are bringing the spirit of our holiday season to life!
Santa Claus is making a special visit this Sunday 22 December, and he will be bringing a few festive surprises for the whole family. Then on Monday evening 23 December, the restaurant will be ringing with the sounds of Christmas carols.
For the week of 26-30 December, the restaurant will offer a streamlined menu to help keep up with the seasonal rush – we think this is a splendid idea, and we hope that it is welcomed by diners with hungry families to feed after long, lazy days on the beach.
Gang Gang Ornament For Our Future
Buy a hand-felted Gang Gang cockatoo ornament (or three) from Ethik – The Good Story Shop on Owen Street Huskisson, and $12 of the $20 purchase price will go to Keep Jervis Bay Unspoilt. These darling little 8cm figures of one of our critically endangered species look fantsastic on your Christmas tree, while reminding us of the perilous position of our wildlife and environment. Stocks are limited, in-store and online.
Artful Pantry at The Collective Beat
Did you know that specialty gourmet products are among the local-made artisanal goodies at all of The Collective Beat shops on the South Coast? You will find a different range in each location, from Milton, Huskisson, Berry, Kiama and Gerringong. Look for chocolates, condiments, sweet and savoury items and lots of gluten free products and dairy-free cheese.
While you’re there, pick up any last-minute Christmas gifts or a gift for the host or hostess of an impromptu holiday bbq, made by artists and artisans of the South Coast. We love their range of cards and stationery.
Black Cede Opening Online Shop Boxing Day
For fans of the First Nations owned and operated café in Nowra, Black Cede – we devoured a jar of their Davidson plum jam – the fantastic news is they are launching an online shop at 10am on Boxing Day, Thursday 26 December.
You will be able to order 10 food products that they have been developing and manufacturing throughout the year.
The announcement of the online shop said: “Entering the space has been a longstanding part of Blak Cede’s strategic direction to support Waminda’s economic independence, financial stability, and community impact… As we enter the e-commerce space, we are starting out small with plans to grow overtime with a wider range of products, merchandise and supporting other local Blak artists and business owners.” We wish them every success and we can’t wait to try more exceptional products from their range.
Jervis Bay Brewing Co 5th Birthday
Saturday 21 December will be the 5th birthday of one of our local favourites, Jervis Bay Brewing Co. This institution of the Husky industrial zone has cemented its place as a beloved watering hole, community hub, trivia venue, open mic host and purveyor of fine beverages. Help them to celebrate this milestone with a fun family day from midday.
Markets
Saturday 21 December will be the Tomerong Markets in the morning, 8am-1.30pm followed by a special Twilight Market at the Nowra Showgrounds Pavilion, from 4pm-9pm. This will be an extra special market, the last of the year and just days from Christmas, you will find loads of ideas for gifts including hand-made and home-grown, plus plenty of food and snacks to eat while you browse.
Then Sunday 22 December will be the final Berry Village Market for the year, with your last chance to find unique, beautiful gifts for everyone plus loads of fresh and specialty food and drink. Mark your calendars now!
Bands on the Bay
Vincentia Sailing Club teams up with Jervis Bay Brewing Co for a sensational pop-up bar with live music, food trucks and the sea – you can dunk yourself right in the water at Barfleur Beach and still hear the sweet music from Bands on the Bay performing under the giant shade sail. Starts 27 December with folk/indie/rock duo, Blue Mallee. Till 5 January.
