Exploring the South Coast's darlings, Milton and Mollymook

With a thriving food scene and a strong sense of community, there’s no denying the charm of New South Wales coastal darlings Milton and Mollymook.

Milly and Molly have always been joined at the hip. As the older of the two, Milly has assumed the responsibility that comes with growing up in country New South Wales. Molly, on the other hand, has matured at a slower pace, in the shadow of her big sister. But Molly has finally come of age – and Milly is reaping the benefits of the change in dynamics.

The morning sunshine is soft and warm on the outskirts of Milly. On a cottage verandah, hens spread their wings and settle down for a nap. A border collie nods off at the foot of a staircase leading to a stylish loft apartment. Bees buzz between strawberry flowers and dairy cows chew grass in a paddock over the back fence. It’s a peaceful introduction to the Shoalhaven towns of Milton and Mollymook on New South Wales’ South Coast.

There’s no denying, Milly and Molly go hand in hand; a trip to one isn’t complete without a visit to the other. Yet, the siblings are yin and yang. Shaped in the late 1800s by a thriving timber industry, Milton was the commercial centre of the region (before Ulladulla, to the south, overtook it). Mollymook, however, has always been a sleepy seaside hamlet attracting surfers and families.

Today, as the Princes Highway approaches Milton, a mere five minutes’ drive from the coast, traffic slows to a crawl. Pedestrians amble from boutique to gallery to cafe. Life is idyllic, but don’t be fooled – there’s vitality among the rolling farmland, and it’s largely thanks to a flourishing hospitality scene.

The ‘Rick Stein effect’

‘Rick Stein put Mollymook on the map’ is a phrase I hear more than once during my weekend stay. The English celebrity chef is influencing the South Coast’s culinary landscape, seven years after opening his self-titled restaurant at luxury hotel Bannisters by the Sea. At least three of the Shoalhaven’s top restaurants and cafes have former Bannisters chefs in the kitchen. They include Matt Upson, co-owner and head chef at Tallwood, a hip tapas bar in Mollymook; Adam Kann, the new head chef at Native, a trendy cafe in Ulladulla (try the turmeric latte); and Alex Delly, co-owner and head chef at the one-hatted St Isidore (order the cooked-to-perfection Scotch fillet).

The ‘Rick Stein effect’ has tourists scrambling to meet Molly, thrusting Milly into a renaissance that’s taking its cues from the kind of crowd rushing to Byron Bay’s sophisti-rustic ‘The Farm’. Newcomers are moving in, drawn to a healthy, relaxed lifestyle.

One of these is Jenny Paul from The Old Schoolhouse, a few minutes from Milton’s hubbub. Having moved from Sydney, Jenny started the boutique, self-contained accommodation in 2014. From its original disrepair, Jenny has breathed life back into the one-hectare property and, in the process, been welcomed by Milly and Molly with open arms. A passionate horticulturist, she says Milton is a sharing community with a strong organic and seasonal food scene. Produce and free-range eggs from her thriving garden are frequently exchanged for a morning coffee at Milk Haus, a cafe down the road in Woodstock.

Details: Milton and Mollywook

Getting there

– Milton and Mollymook are in the Shoalhaven region of New South Wales.

Milton is the main town, about 200 kilometres east of Canberra.

Staying there

– The Old Schoolhouse Set on a beautiful property just out of town, you’ll feel just like a local when you stay in the self-contained loft or cottages.

Perfect for couples; be sure to try the raw honey and free-range eggs.423 Croobyar Road, Milton.

Eating there

– Flour Water Salt : From the folks at The Farm at Byron, this is a must on the itinerary.

You’ll want to return time and again to sample all of the organic, fine fare. 87 Princes Highway, Milton.

– Milk Haus : For healthy food that’s preservative- and toxin-free, head to Milk Haus, in a charming old cheese factory.

The space is airy and casual, the food fresh and delicious. 170 Woodstock Road, Woodstock.

Playing there

– Mollymook Beach Surf School : Go it alone or book a group lesson, and learn how to surf in the gentle beginner waves around the Shoalhaven.

Boards and wetsuits are provided.

Discover more about NSW South Coast:

– Wollongong’s Coal Coast – boutique beach bliss

– Review: Bannisters Pavilion, Mollymook

– Collette Dinnigan’s Milton weekend hit-list

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.

Meet the South Coast’s darlings: Milly and Molly

With a thriving food scene and a strong sense of community, there’s no denying the charm of New South Wales coastal darlings Milton and Mollymook.

The ‘Rick Stein effect’

Details: Milton and Mollywook

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The best cafes in Jervis Bay

A comprehensive guide to the best camping and glamping spots in Jervis Bay

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Why the Central Coast is a foodie mecca