Good dining, and dining for good this week in Jervis Bay

Posted May 31, 2024

Hospitality Editor Narrell Tabone has some delicious suggestions for you, from vegan delights to doughnut day, plus some dining for great causes. Make your sustenance count for good.

VEGAN DELIGHT Here’s something for all our vegan aficionados. Huskisson’s Taj Indian Restaurant is showcasing their Thali Night this Friday 31 May. Chef Arron has curated an authentic spread of North Indian vegan dishes. All thalis come with refreshing salads, unlimited rice and naan. This event is available for dine-in only. Reserve your table today. Thali or Bhojanam is a round platter used to serve food in South Asia, Southeast Asia and the Caribbean. Thali is also used to refer to an Indian-style meal made up of a selection of various dishes which are served on a platter. Thali is also used in south Asia for ceremonial purposes.

Taj Indian Restaurant in Huskisson is serving up vegan Thali during the Autumn Celebration of Food. Photo: supplied

RAMEN BOWL COLLAB Also this Friday 31 May at Albert N Miso from 4.30pm, it’s another serve of ramen bowl deliciousness, collaborating with the teams from Huskisson Tuna Tail and Pasta Buoy. This will also be available on Fri 14th June. Gluten free vermicelli noodles available. Luke from Tuna Tail said their last Ramen event was a great hit and they ran out pretty quick so this week they are going all out, doubling up with their broth quantity and ingredients.

SWEET FOR GOOD Also at Albert N Miso, throughout June for each sweet treat sale, $1will be donated to the Cancer Council’s Biggest Morning Tea. They thought this would be easier than holding a one off event. Smart thinking I say.

NATIONAL DAY OF… Albert N Miso are stacking up the food celebrations with 1 June’s National Pie Day, the day all Aussies can be proud of their pies with house made classic chicken and beef pot pies, perfect weather for this hearty delish dish. Then for 4 June’s National Cheese day, back by demand A&M will have their baked Tilba haloumi, roast grapes, Worrowing honey & hazelnut dukkah. Did you know, one of the secrets behind cheese’s deliciousness lies in its Uumami powerhouse taste, often referred to as our fifth taste which gives sensory pleasure, emotional comfort, and cultural significance. Then 5 June is National Doughnut day, featuring fresh inhouse made doughnuts with epic flavours such as crème brulee, chocolate honeycomb and tiramdoughnut – a tiramisu doughnut filled with caramel cream and a coffee ganache glaze.

A little doughnut back story… there are two national doughnut days. The first is celebrated on the first Friday in June, while a second lesser-known observance takes place in early November. The first (in June) was declared in 1938 by the Salvation Army to honour the volunteers, or “Dough Lassies,” who made and served doughnuts to troops fighting during the first World War. When Ensign Margaret Sheldon and Adjutant Helen Purviance realised that baking in the field was impractical due to the huts’ conditions and limited rations, they turned to an innovative solution: frying donuts in soldiers’ helmets. These delicious treats quickly became a hit, lifting spirits and winning the hearts of countless soldiers.

Celebrate National Doughnut Day at Albert N Miso. Photo: Adobe Stock

ART TRAIL The popular Currarong Art Trail is on this Saturday 1 June, with the seaside village showcasing local artists.

MONEY FOR OCEANS Jervis Bay Brewing Co is hosting a fundraising dinner in support of World Oceans Day, this Tuesday 4 June. Chefs from 5 Little Pigs have crafted a tantalising menu, featuring a delectable fish laksa, bursting with flavours of sea and spice, plus a vegan option. Each guest will receive a complimentary drink of craft beer, craft spirits, wine or soft drinks, plus live music by the talented Ness Quinn. Jervis Bay Brewing will donate $10 from every ticket to the Australian Marine Conservation Society.

Support World Oceans Day with a special dinner event at Jervis Bay Brewing Co. Photo: supplied

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Narrell Tabone

Narrell Tabone is the hospitality editor at Jervis Bay Weekend. The food service industry is in her DNA, growing up in the family business of small goods and butchery supply in New Zealand. She has also been a business owner in the wellbeing sector. Narrell’s passion for food has taken her on a worldwide culinary journey, from celebrity chef cruises and gourmet food safaris, to working with local seafood business, Jervis Bay Shellfish Market as part of their events team. She enjoys hosting paella masterclasses for intimate gatherings and is a champion of producers, chefs and food-orientated businesses around the South Coast.