Discover the Indigenous identity of the Coffs Coast

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The revival of Gumbaynggirr language has been central to the strong cultural identity evident in the local Indigenous community on the Coffs Coast/Gumbaynggirr Country.
Overlooking Coffs Coast
See the Coffs Coast through an Indigenous lens.

No gaze could be more gentle than that of Uncle Barry Hoskins as he stands in the grassy clearing near Niigi Niigi/Sealy Lookout overlooking the Coffs Coast in Gumbaynggirr Country on the NSW Mid North Coast. The 69-year-old is a proud Gumbaygnirr man, who grew up on a nearby mission and whose mum was a member of the Stolen Generations.

Nathan Brennan and the Wajaar Ngaarlu Dancers
Nathan Brennan leads the Wajaar Ngaarlu Dancers.

“Giinagay ngiinda? How are yas? Yaam ngaya ngulungginyay. I am a Gumbaynggirr Elder. Yaam nganyundi wajaarr. This is my Country." Standing behind Uncle Barry is Nathan Brennan, one of the 20-strong members of the Wajaar Ngaarlu Dancers, who sets a pile of fragrant lemon myrtle leaves alight and invites visitors to “scoop the smoke" from the smouldering coolamon (wooden vessel) to “clear the mind, body and spirit".

Jayalaani Webb, one of the youngest of the Wajaar Ngaarlu Dancers
Eight-year-old Jayalaani Webb is one of the youngest of the Wajaar Ngaarlu Dancers.

Clark Webb, CEO of Bularri Muurlay Nyanggan Aboriginal Corporation (BMNAC), invites Uncle Barry to deliver the ‘Welcome to Country’ as both a mark of respect and a way to provide the local elder with the opportunity to practise culture, a right he and so many of his fellow Indigenous Australians had been denied for decades. Bularri Muurlay Nyanggan translates to ‘two-path strong’, which nods to Webb’s goal when he established the not-for-profit corporation in 2010 to be “strong in culture, strong in education".

Beach view at Gumbaynggirr Country
Find your rhythm and flow on Gumbaynggirr Country

After performing the ‘Welcome to Country’ for the 30-odd visitors gathered around the grass clearing in Orara East State Forest to enjoy the Giingan Gumbaynggirr Cultural Experience, Uncle Barry closes his eyes as if peering back into his past.

 

“As a young fella growing up on the mish [mission] here, we didn’t have access to culture. There was no culture. No tool making. No dancing. No singing. No language. But thanks to the efforts of the young Indigenous people here today we are bringing back our culture, while also sharing insights into the real history of Australia," Uncle Barry says.

 

“I learned more about culture from these young fellas than I did when I was a kid as it simply wasn’t allowed," he explains.

Rebuilding a lost language

Uncle Barry says the way of life for the Gumbaynggirr people of the Coffs Coast region had been all but destroyed when they were forbidden to speak their local dialect, conduct ceremonies or use traditional medicines. In fact, hundreds of words and stories may have been lost forever if it weren’t for the discovery, in 2002, of notes made by American linguist Gerhardt Laves, which have become integral to the partial rebuilding of the Gumbaynggirr language.

Interpretative mural along Gumgali Track
An interpretative mural along the Gumgali Track

The University of Chicago postgraduate student visited the Coffs Harbour region to analyse and study Australian Indigenous languages between about 1929 and 1931. Laves’ linguistic notes and stories, some of which were waterlogged, and damaged by mould, were digitised and donated to the Australian Institute of Aboriginal and Torres Strait Islander Studies (AIATSIS) library.

Nathan Brennan sharing a story
Nathan Brennan shares a Dreaming story at Niigi Niigi/Sealy Lookout.

It’s not without controversy that the Papers of Gerhardt Laves include annotations about mourning customs and sacred sites as well as the detailed language cards. But Webb says the Papers also contain stories of ‘the first canoe’, a ‘sea story’, a ‘grass story’ and a ‘moon story’ – all songlines being revitalised during the monthly cultural tours, which include performances by the Wajaar Ngaarlu Dancers.

 

Webb says while the wounds of the past often surface during his tours, they also provide a way to connect with the broader community and preserve his people’s stories and songlines.

Clark Webb, CEO of Bularri Muurlay Nyanggan Aboriginal Corporation
CEO of Bularri Muurlay Nyanggan Aboriginal Corporation, Clark Webb is making a positive impact in the local Aboriginal community through language and learning centres.

“These songlines exist in the landscape where we walked and travelled and met and told stories on," says the 37-year-old, who is set to open NSW’s first bilingual Aboriginal language school in February 2022 and to expand on not-for-profit BMNAC’s offerings with the construction of an eco-resort with 30 glamping sites.

 

“I want to ensure our Aboriginal youth are strong in their identity and achieve educational success through our learning centres and cultural camps. The vision is for the eco-resort to provide another dedicated space for cultural experiences on the Coffs Coast [NSW’s first ECO Destination] and to create a long-term sustainable financial income stream," he says.

Rituals Bond Community

As Webb bends down to tend the fire, Brennan starts to hiss through his teeth, while the troupe of dancers turn and twist behind him, telling the story of the first train that ever arrived in Armidale on 2 February 1883.

 

The dancers set the scene and we listen, in awe, to the stories surging up from their ancestors. As well as dancing on Country, this unforgettable and immersive cultural experience includes a guided talk down the Gumgali Track and a visit to Indigenous- run Nyanggan Gapi cafe located at Niigi Niigi/Sealy Lookout in the eco-tourism certified precinct of Bruxner Park Flora Reserve, near to where the planned eco-resort will be built.

 

After a smoking ceremony amid the gums, which stand their ground around the space, Brennan and Webb – who share a common ancestor – are followed around by a procession of sisters, brothers, aunties and children who are all adorned with clay-white body paint. Brennan – who, at 38, is the CEO of the Coffs Harbour and District Aboriginal Land Council – then takes a few steps forward and back, and smiles at the children who strive to keep pace and emulate his moves. As the soft light pours through the trees, Brennan then gathers the young children by his side as he addresses the audience.

 

“After 60,000 years of knowledge I simply refuse to be the broken link," he says. “I want my legacy to be one of learning and to leave the next generation feeling hopeful."

Smoking ceremony at Niigi Niigi
A smoking ceremony at Niigi Niigi/Sealy Lookout.

Multi-generational Voices

Brennan says the Gumbaynggirr people were traditionally known as ‘the sharing people’ because their Country was a place of plenty and that generosity is evident today as they share language, songs, stories, dances and ceremonies that are central to their identity. As the dancing continues, the crowd laughs as the most diminutive member of the troupe is swallowed up in a tangle of limbs as the children kangaroo hop toward the crowd, to the rhythm of the clapsticks.

 

All around there are children in summer hats, TAFE students with pen and paper, taking notes, tourists sitting on camp chairs and local families spread out on blankets. As if on cue, a gaagum (kookaburra) flies to a branch above the makeshift stage and laughs as Uncle Barry smiles and says, “That is one of our ancestors".

 

After hearing Dreaming stories of how the gaagal (ocean), juluum (mountain) and bindarray (river) were formed on Gumbaynggirr Country, we follow Brennan on an interpretative walk to Korora Lookout to hear Creation stories of how the land was made and how the yugiirr (dolphins) worked with the local Indigenous people to herd the fish to shore.

 

As the bush brims with birdsong, Webb stops and, with all the drama and timing of a poet, pauses and addresses the group: “Yaam darruy nginumbala gayigu (It’s good to speak with you)." And with that, the air feels charged, as these ancient words, stories, songlines start to pulse through the land once again.

The Coffs Harbour Jetty
The Coffs Harbour Jetty is a great place to sit and fish.

A traveller’s checklist

Getting there

Virgin Australia has re-introduced services from Sydney to Coffs Harbour. Flights from Melbourne will resume late March. You can book a flight at virginaustralia.com

Playing there

To learn more about the Giingan Gumbaynggirr Cultural Experience, visit bmnac.org.au ; experience Gumbaynggirr culture on the water with a Wajaana Yaam Sup tour ; or get active with C-Change Adventure Kayaking .

Green light: NSW’s first Eco Destination

The Coffs Coast is NSW’s first accredited Eco Destination, with the Mid North Coast region recognised for its certified sustainable destination management practices. Wajaana Yaam Gumbaynggirr Adventure Tours is one of six ECO-certified operators and experiences that bolstered the Coffs Coast’s credentials to be considered a destination for conscious travel. What this means for responsible travellers is they can travel here knowing there are sustainable tourism experiences on offer and they can leave a lighter footprint.

Carla Grossetti
Carla Grossetti avoided accruing a HECS debt by accepting a cadetship with News Corp. at the age of 18. After completing her cadetship at The Cairns Post Carla moved south to accept a position at The Canberra Times before heading off on a jaunt around Canada, the US, Mexico and Central America. During her career as a journalist, Carla has successfully combined her two loves – of writing and travel – and has more than two decades experience switch-footing between digital and print media. Carla’s CV also includes stints at delicious., The Sydney Morning Herald, and The Australian, where she specialises in food and travel. Carla also based herself in the UK where she worked at Conde Nast Traveller, and The Sunday Times’ Travel section before accepting a fulltime role as part of the pioneering digital team at The Guardian UK. Carla and has been freelancing for Australian Traveller for more than a decade, where she works as both a writer and a sub editor.
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Why the Central Coast is a foodie mecca

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.

vegetables in a basket at Bells Garden at Bells At Killcare
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.

guests in the water for an experience at Sydney Oyster Farm - Central Coast food
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.

shucking oysters at Broken Bay Pearl Farm
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.

woman picking oranges at Oranges at Dooralong
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.

farmers holding fresh produce picked at Fanelli Organics
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.

woman writing in notebook next to a table of food at Saddles, Central Coast food
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.

cocktail at Bells At Killcare
Sample incredible wine, cocktails and dishes at Bells At Killcare. (Image: Nikki To)

Plan your next visit to the delicious Central Coast.