Not-so-happy campers are grappling with a proposal by the NSW government that could push camping out of financial reach for some.
Spending time in the great outdoors is deeply ingrained in Aussies’ DNA. It’s a fun, restorative way for friends and family to spend time together, and most importantly, it’s affordable. But a proposed change to NSW campground fees could significantly up the price of a night’s camping, with some campgrounds set to undergo a 500 per cent fee increase. Here, we break down everything you need to know.
How much will campgrounds cost?
At the time of writing, the hike to campground fees is in the proposal stage with NSW Parks and Wildlife Services. They are currently reviewing feedback (which has certainly been mixed). Nothing’s final just yet, but if the proposal is passed, here’s how it would look.
A new proposal aims to target camping no-shows by hiking the fees. Responses have been mixed. (Image: Destination NSW)
Under the new proposal, campsites will be divided into six tiers, based on the quality of facilities (like flush toilets, barbecues, shelters and servicing frequency). Seasonal pricing would also be introduced, with different rates for high and low seasons.
For example, the proposed costs per night by tier are as follows:
Tier 1 sites, which are extremely basic (think no toilets), will remain free.
Tier 3 sites (which have basic drop toilets and barbecues) would cost $20 in the low season or $36 in the high season. Campgrounds such as the popular Thredbo Diggings campsite in the Snowy Mountains would fall into this category. Right now, it costs just $6 to camp there – a 500% price difference if the proposed fee is introduced.
Tier 6 sites, which have hot showers, flush toilets and the works, would cop the highest fees at $54 in the low season and $89 in the high season. This would impact popular campsites such as Bonnie Vale campground in the Royal National Park. Currently, campsite fees fluctuate between $41 and $57 per night (according to the season), meaning the cost per night would double under the new proposal.
Families and outdoor enthusiasts have raised concerns that one of the last truly affordable holiday options could soon be out of reach. With fees proposed to rise significantly, especially when camping across multiple nights, many point out that a week-long camping trip could now cost upwards of $600 for a tier 6 campground.
The proposed fee hikes could push the last form of affordable holiday out of reach for families. (Image: Destination NSW)
There’s a growing sentiment that enjoying nature respectfully should remain accessible to everyone, and the proposed fee hike prompts questions about whether that ideal is being eroded.
“[There] is a consultation on a proposed approach and all feedback is being carefully considered. No decisions have been made on the proposal," a spokesperson for NSW Parks and Wildlife Services told Australian Traveller. “NPWS will advise the public on the next steps once feedback has been considered."
Why are the fees increasing?
NSW Parks and Wildlife Services is proposing changes to bookings and fees to address the issue of ‘ghost camping’ – when people book campsites but don’t actually show up, leaving others to miss out.
While many of NSW’s most popular campgrounds have long required bookings, the broader online booking system expanded significantly during the pandemic, when visitation surged.
The new fee proposal will separate campsites into six tiers and price them on a ‘sliding scale’. (Image: Destination NSW)
Some campers have called for the system to be scrapped altogether in favour of a first-come, first-served model. NSW Parks has reportedly considered this option, but found that it leads to people setting up unattended camps to ‘hold’ sites.
Parks also reportedly considered lowering fees, but said that this led to increased no-shows. And introducing a fine to deter the offending ‘ghost campers’ has been deemed not enforceable enough. As for whether increased fees will kick into gear, the NSW government is currently reviewing feedback to the proposal, and a final decision is yet to be made.
Elizabeth Whitehead is a writer obsessed with all things culture; doesn't matter if it's pop culture or cultures of the world. She graduated with a degree in History from the University of Sydney (after dropping out from Maths). Her bylines span AFAR, Lonely Planet, ELLE, Harper's BAZAAR and Refinery 29. Her work for Australian Traveller was shortlisted for single article of the year at the Mumbrella Publishing Awards 2024. She is very lucky in thrifting, very unlucky in UNO.
Underpinned by grassroots hospitality and award-winning organic produce, the Central Coast’s gastronomy scene is thriving, with the region quickly becoming one of the best destinations in NSW for epicures.
Revered for its rugged natural splendour and laid-back seaside charm, NSW’s Central Coast has soared in popularity in recent years, becoming a top choice for an affordable slice of weekend escapism for Sydneysiders. Just a short 45-minute drive north of Sydney, it’s the kind of place that, no matter how many times you visit, leaves you with the sense that there’s always more to uncover. But while the ocean pools, bushwalks and beaches have (rightly) taken the spotlight, it’s the Central Coast food offerings which have been quietly simmering in the background.
From fresh-as-it-gets seafood and juicy organic citrus you can pluck yourself, through to regenerative farming and reputable farm-to-fork dining, this coastal gem has become an idyllic foodie mecca. Here are some of the best ways to immerse yourself in grassroots hospitality and gastronomic glory on the NSW Central Coast.
From picking your own, to farm-to-table, discover the best Central Coast food experiences. (Image: Remy Brand)
Central Coast oyster experiences
From humble grub to opulent delicacy, oysters have ascended into a league of their own. Epicureans are fascinated by them – willing to pay upwards of $35 per dozen (double at some of Sydney’s reputable fine dining restaurants) – and ‘shuck bars’ seem to be popping up at every milestone celebration.
But it’s rare to find places that really draw back the curtain on how they’re farmed and why everyone is mad for these molluscs. The Central Coast , however, is home to several of these venues. With its pristine waters, mild climate and nutrient-rich estuaries, it’s the perfect breeding ground for oysters.
Learn about oyster farming and, importantly, how to shuck them at Sydney Oyster Farm Tours . Nestled on the Hawkesbury River at Mooney Mooney, Sheridan Beaumont and her team offer a hands-on foodie experience where you can feast on dozens of oysters (white tablecloth and all) while wading through the calm waters. You can even bring your own bottle of bubbles to wash them down.
Learn tricks of the trade at Sydney Oyster Farm Tours. (Image: Remy Brand)
Elevate your oyster knowledge even further by heading north over the Hawkesbury River Bridge to the Hawkesbury River Oyster Shed . Tour their scenic oyster leases and saltwater paddocks by boat to uncover the distinct characteristics of the Sydney rock oyster and creamy Pacific oyster. They’ve also partnered with Broken Bay Pearl Farm to offer a one-of-a-kind oyster and pearl farming guided tour, showcasing the Central Coast’s very own pearl oyster, the Broken Bay ‘Akoya’. But if you’re simply in the mood to devour a dozen delectable oysters while soaking in the tranquil river views, pull up a chair at the shed. It’s friendly in every sense of the word: pets, families and BYO welcome.
Taste freshly shucked oysters at Broken Bay Pearl Farm. (Image: James Horan)
Central Coast farms to pick your own fruit
While the Central Coast is known for its breathtaking 40 beaches and 80-kilometre coastline, its lush hinterland is equally impressive – abundant with orchards and agriculturally rich farmland. And when it comes to the simple joy of picking your own fruit, the Central Coast is a ripe playground.
Family-owned Meliora Farm at Peats Ridge is an orchard that blends conventional, biodynamic and organic philosophies. Third-generation farmer Tim Kemp and his wife Elise are dedicated to honouring the family legacy by growing a rich variety of oranges, lemons, limes, mandarins and avocados. In late May, roam the sustainable and nutrient-dense property during ‘Pick Your Own’ weekends.
Eastcoast Beverages is another bountiful citrus orchard boasting over 60 hectares of fruit. From June you can learn about the cultivation of high-quality ingredients – like lemons, limes, grapefruit and oranges – by touring both the farm and factory before setting out and picking your own straight from the source. You can also sample an array of citrus-inspired sweet and savoury treats at their on-site cafe, Bambino’s .
If it’s just juicy oranges you’re after, Cedar Farm in Dooralong is a must-visit. Located about 30 minutes north of Peats Ridge, it features 15 flourishing orchards and over 3000 orange trees – with take-home bags during the season (from July) at low prices. Not bad for a fruity weekend haul.
Pick your own citrus fruits on the Central Coast. (Image: James Vodicka)
Organic dining
What makes the Central Coast hinterland so special is the unwavering respect the communities have for their cherished backyard. Locally owned and operated farms are all striving for more sustainable practices and methods to both enhance biodiversity and reduce environmental impact, each with a heartwarming food philosophy.
The Food Farm in Wyong Creek believes good food is worth both the work and the wait. Devoted to regenerative farming, first-generation ‘farmily’ Tim Eyes and Hannah Greenshields are recognised for their grass-fed, grass-finished beef and pasture-raised, gold medal-winning chickens. With an open gate policy, The Food Farm encourages visitors to swing by and try some of their slow-grown produce at their small ‘honesty’ farm shop. With no staff, you can pick up a few quality cuts of meat and pasteurised eggs, leaving the owing amount in cash or via eftpos.
Keeping the spirit of generational organic farming alive is Fanelli Organics . Nestled in the Central Coast’s scenic and sleepy Mangrove Mountain, founders Eden and Louise Fanelli own over 45 hectares of plentiful farmland and orchards that produce a huge range of organic fruit and vegetables, like purple Dutch carrots, blood oranges, broccoli and Tuscan kale. A true home-grown operation, Fanelli Organics shares its fresh produce with local restaurants and community markets, including the beloved markets at Like Minds Cafe at Avoca Beach every Wednesday afternoon.
See where your food comes from at Fanelli Organics.
Paddock-to-plate dining
High-quality ingredients go hand in hand with premium dining, and the Central Coast is home to several paddock-to-plate restaurants that showcase its diverse and rich agriculture. Paired with warm, grassroots hospitality, there are culinary triumphs, new menus and revered chefs constantly popping up, putting the local dining scene firmly on the map.
Award-winning Mount White restaurant Saddles is a quintessential Australian dining destination, dedicated to country-style cooking and seasonal produce. Nestled in thick bushland with wraparound verandahs, floral gardens and an idyllic dam, the gourmet homestead and bakehouse is unlike any restaurant on the Central Coast. Here, head chef Reece Collins and his team serve up an impressive breakfast and lunch menu that oozes rustic charm. Pull up a comfy armchair on the expansive deck, listen to birdsong, and tuck into flavoursome dishes like the farmhouse Benedict with honey-cured ham, lemon myrtle hollandaise and Warrigal gremolata, or the hearty beef brisket pie with confit garlic potato purée and rainbow chard.
Taste country-style cooking at Saddles. (Image: Destination NSW)
Delivering a slice of sophistication and luxury to the shores and bushland of Bouddi Peninsula is Bells at Killcare . One of the few boutique resorts on the Central Coast, it’s known for its premium service and five-star suites, as well as its bountiful kitchen gardens that boast an orchard, olive trees, avocado trees, free-range hens and a honey bee hive.
Cameron Cansdell has returned to Bells at Killcare as head chef, bringing his expertise to the casual yet refined menus that feature a raw bar with Oscietra caviar, freshly shucked Sydney rock oysters and Moreton Bay bugs, all served alongside optional matched wines. Sample some of Australia’s best regional wines and standout dishes, like roasted Wollemi duck with grilled leeks, rocket, grilled grapes and 10-year-aged balsamic, or the shareworthy salt-crusted snapper with herb salad and salsa, before roaming the picturesque gardens, wine in hand.
Sample incredible wine, cocktails and dishes at Bells At Killcare. (Image: Nikki To)
