A stunning day for the Pavilion High Tea raising money for cancer prevention and awareness. Hosted by the Pavilion and catered by Central Perk Café the attendees were treated to some brilliant treats against the iconic Kiama back drop. Whilst swimmers swum, and the gorgeous cars basked in the Kiama sunlight with bystanders photographing them, the ladies indulged in a champagne or too provided by Jackie Hall and her team.  Margot the Tarago graced the scene again and she was escorted down the coast by a ‘Convoy to the Coast’ of car enthusiasts, including MazdaACT, Roadster Bros, Mazda 3 MPS owners Australia and RX Nation members.The day also showcased a Show ‘n’ Shine car display, guest speakers and raffles. All in all a great day out! organisers with the tarago

Pecora Dairy celebrated a triumphant win at the Sydney Royal Cheese and Dairy Show after entering three cheeses and taking home gold for each of them. Bloomy, Yarrawa and Jamberoo Mountain Blue were the three winning types that Pecora entered into the competition. Owners Michael and Cressida Cains attributed their success to their belief that great cheese begins from the ground up with healthy soil and happy sheep. Michael says he is thrilled to have the high quality of his products confirmed with wins like these.  Pecora Dairy’s consistently outstanding performance has earned them a spot as a finalist for the Royal Agricultural Society of NSW’s prestigious President’s Medal. Judged from a pool of several thousand exhibitors, Pecora Dairy is among the final six participants.The award recognises not just the outstanding food and beverages entered, but also the producers who demonstrate excellence in sustainable, environmental, economic and social practices. It represents the highest honour for Australian producers as a testament to their commitment to ethical and responsible business operations. Winners will be announced on 27 March 2024.

Treat your lover this valentines with these fab recipes from MyFitnessPal, brought to you by The Bugle Newspaper.

What do the locals recommend to the visitors in Kiama for nightlife and a good night out? In alphabetical order, here are ten hidden gems of Kiama’s nightlife which locals recommend to visitors. Cedar Cutters Sports BarDid you know Kiama has a sports bar? We do now! Opened November 2023, the Cedar Cutters Sports Bar is a sports paradise with high-resolution screens and an immersive sound system. Whether your passion is cricket, or all the football codes, you can have a great meal in a private space and enjoy those great scoring moments in classy and sophisticated surroundings.Sports bar culture is embedded in many countries, especially in Europe and the USA, to sit and have a beer and watch the game on the big screen. The Cedar Cutters bar is also starting to offer live music from local artists every Friday night. Starting from Friday 17 January at 7pm, there will be live music from James Ebden, front man of Elton Joel, who will bring that cheery piano bar vibe. Why not try its current Cedar Cutter Special Cocktail, the classic Amaretto Sour as seen in Cocktail starring Tom Cruise?  Kiama Leagues Club also does free live music on Saturday from 8.30pm and from 2.30pm on a Sunday afternoon. You will be able to watch the American Gridiron Playoffs at Cedar Cutters leading up to the Superbowl on 11 February in Las Vegas.Cin Cin Wine BarCin Cin (pronounced Chin Chin) Wine Bar has that traditional wine bar feel with local wines, cocktails, grazing boards and a mix of Middle Eastern and Mediterranean meze plates as well as sharing meals. These can include chess boards, charcuterie boards and the old school ploughman’s platter. It is that smaller, intimate space that people like in a wine bar, and Cin Cin is all that.Little Betty’sLittle Betty’s is a low-lit cocktail bar with proud middle of the table styling on 1/ 55 Collins Street.Happy hours at Little Betty’s are on Friday and Saturday evenings from 4pm to 6pm. It is open Friday to Saturday from 3pm to 12am but also open on a Monday for the same hours. A good local tip when most venues are closed on a Monday! Try Little Betty’s speciality (which means fun) cocktails or explore a local craft beer or small production run local wine. On Sunday, there is a rotating roast with all the trimmings, or maybe even try the Sydney Rock Oysters with added spicy nam jim dipping sauce.LBs prides itself on banger tunes, great company and friendly and fun staff. When locals mention Little Betty’s they always add the word ‘fun!’ The Hill Bar and KitchenThe Hill Bar at 98 Fern Street in central Gerringong is open seven days from 11:30am until late, which usually means if it's a busy night they stay open a bit longer.It has one of the best views in Gerringong towards the southern end of Werri Beach. Why not sit out on the terrace in the evening light and have an Espresso Martini on the terrace? Drew Pash Me More Spritzers with freshly shucked oysters are another great favourite as is a light meal like fish tacos.The Hill Bar loves to offer specials such as $6 pale ales during its happy hours from 3pm to 5pm. One popular special is the $14 Tommy’s Marg Marguerita and the $6 Stone and Wood Pale Ale. It stocks Pacific Ales from 3pm to 5pm every day and it is a great spot to hang out for a meal and a drink while overlooking the sea.Next door to the bar is the Gather by the Hill restaurant doing modern Asian cuisines, and the Hill Kiosk known as Fern Street Espresso and Gelato. Miss ArdaThe big news at Miss Ardas is that it is changing to open seven days a week from Monday 22 January 2024 with new opening hours of 11:30pm to 10pm. Former head chef at Ottolenghi in London, Emily started Miss Arda after the success with Otis in Kiama up the road.Miss Arda is a Mezes bar with Middle Eastern influences, celebrating all the cultures of the Middle East, offering sharing plates and cocktails. These can include potato latkes and the prawn and chorizo dumplings are worth a try.Happy hours are Friday/Saturday 3pm-5pm where martinis are $12, and margaritas are $10.They even stock selected beers from Stoics in Gerringong who brew all their own beers on site. The menus change weekly and so get in touch with Miss Arda to see what is on offer this week.Stoics at GerringongStoics is a well-known local brewery in Gerringong and has been hosting Trivia at the Brewery on Wednesday night from 6:30pm to 8pm. On Australia Day, Stoics will host live music from 1pm to 4pm.It will also have a New Brew Launch Party on Friday 9 February with live music from 5pm to 8pm, where you can meet the Head Brewer, Brent. Check out its guided tours from grain to glass, where you can check out where all the Stoic brands of beer are made right on site. The latest beers made on sitw include the Triple Red IPA and the Stoic Society. Open from Wednesday to Thursday from 7am to 8pm and Friday and Saturday from 7am to 9pm with coffee from opening and beers from 10am.Sea Shanty Club at Kiama Inn HotelThe Sea Shanty Club meets every Wednesday at Tory’s from 7:30 pm for group singing of old classics and favourites at Kiama Inn Hotel (Tory’s to locals) on the corner of Terralong Street and Shoalhaven Street. Dressing up as a pirate is recommended but not required. Being a good singer is also not required but enthusiastic singing is. This form of group pub singing has become wildly popular ever since “The Wellerman” song cover by Nathan Evans became popular during the Covid lockdown.The Kiama Sea Shanty website has many lyrics you can print out or read off your phone if you want to sing along!  And of course, Tory’s also does $18 frozen cocktails.Karaoke at the Bowlo The Karaoke Night at the Kiama Bowling Club on a Friday night has been a staple for locals for a long time and is hosted by Mel Funktion Entertainment from 7:30pm every Friday night. Bring the shenanigans and cheer on your mates and remember it's all about having fun.The Bowlo offers a free courtesy bus home for patrons from 5 pm. Jamberoo Pub Open Mic ThursdaysJamberoo Pub hosts its classic Open Mic Night every Thursday from 6:30pm at Jamberoo Pub with the first Open Night on 1 February. The Pub is at 12 Allowrie Street in the heart of Jamberoo, which also has the great Johnny Warren Museum full of classic Aussie soccer stories.The $15 Monday Night Schnitzel (with complimentary drink) is always a popular choice.Jamberoo Pub also has live music on Sunday afternoons with Mark Dabin from 1pm on Sunday 28 January. The Butter Trackers are musicians who play traditional Irish sessions regularly at the Jamberoo Pub, often inviting members of the audience to join them on stage, and have a craic, and many well-known musos have played the Jamberoo Pub in the past, such as Pat Drummond.Yves at The Sebel Yves is a cocktail bar at 31 Shoalhaven Street in central Kiama, and is The Sebel Hotel’s  bar and bistro. It has stunning views over the harbour, and the menu is inspired by the seaside location in order to drive a modern coastal vibe. The lights of the harbour make for a memorable night out.Try the beef ribs or seared salmon. According to the staff they are so “boujee” (ask them about it when you arrive).For the Australia Day long weekend, Yves will have live music all weekend, with local muso Joe Mungovan returning on Friday 26 January from 7pm, Emma Jones on Saturday 27 January from 7pm, and Giles Robinson from 7pm on Sunday 28 January. Happy Hour is 4pm to 6pm so $6 selected beers and wines, and $12 pizzas. Try the Mango Matcha Marguerita $18 and ask about their summer spritz menu. Those are our ten hidden gems of Kiama’s nightlife. If you are a local, feel free to contact The Bugle with your own recommendations and tips for future hidden gems articles, where locals recommend the best hidden spots only we know. 

A new bakery called Slow Dough has opened in Kiama on Bong Bong Street. Offering a selection of naturally leavened sourdough, a range of sweet and savoury pastries and great service with a smile. Owners Lucy and Richard’s journey to Slow Dough began during the pandemic when they, like so many others, took an interest in making sourdough bread at home. A few false starts and a few ‘bricks’ later, the couple were soon delivering fresh loaves of sourdough bread to family, friends and neighbours around Gerringong and Gerroa. The couple made Werri Beach their home after Victoria closed the borders during Covid-19 lockdowns during their visit. Originally from Cape Town, South Africa, the King’s found comfort in the familiar mountain and ocean landscapes and decided to make it their new home.While working their corporate jobs remotely, the vision slowly began to take shape, the delivery lists were growing and word of mouth propelled the business further. The community jumped at the chance to try fresh, homemade sourdough delivered to their door.The King’s took the opportunity to get to know their surroundings and the community who came together to support their dream of opening the bakery. Both incredibly appreciative of the people around them, they have stories of friends and family painting, sanding, etc. to help get the bakery ready to open to the public. The King’s work with locals to incorporate fresh, homegrown produce into their baked goods. They offer a range of sourdough loaves and a selection of sweet and savoury pastries, depending on the kinds of produce they can find locally. “We are really responsive to what we can get our hands on and what is seasonal,” said Richard.This week, Richard and Lucy sourced rhubarb, basil, stone fruits and more from Yuri at the local farmers markets and other residents in the area to make their baked goods. The results were delicious focaccia style pizza slices, peach tarts, plum gallets, and so much more. The mid-January opening marked a significant milestone for the King’s who watched their year-long vision come together. The community has embraced the bakery, its products and the owners and have contributed to its success. The owners have already received a lot of positive feedback which they said is very reassuring and encouraging.“I think they’re invested in the vision that we see for this space,” said Lucy King, “we have amazing people in our corner.” For the owners, the name “Slow Dough" isn't just about the process of making sourdough; it's a reflection on the concept of slow living. They envision a community that takes the time to meet, eat, and share good food together. The involvement of friends, family, and the community at large reaffirms the belief that it takes a village and the appreciation for their village runs deep. In the midst of paintbrushes and ladders, the owners are thankful for the extraordinary people in their corner. The bakery is more than a place that sells bread; it's a hub for building connections, fostering a sense of community, and sharing the joy of slow living—one sourdough loaf at a timeSlow Dough is working on building their team to help while they find their feet here in Kiama. With many exciting changes upcoming and a continued commitment to freshness that extends to a wide variety of sourdough, showcasing their dedication to the craft. For now the bakery is open on Friday, Saturday and Sunday from 8 am-2 pm or until sold out, so get in fast. 

When the many visitors thronging Kiama ask locals for their recommendations for quality only the locals know, everyone has their own hidden gem, often just a little off the beaten track of the main streets. This week, The Bugle looks at fun but hidden eateries, in alphabetical order, the locals know and recommend.Next week we will look at a different theme for Hidden Gems in the Kiama LGA the locals know and recommend the visitors want to know and try out!Blue Swimmer Cafe GerroaOwners Daniel Dewhurst, with his wide culinary experience in South America, and Paul Dewhurst, and chef Joey Spencer have brought their big city expertise in giving just the right touch to food to Gerroa and have put together a menu and ambience that reflects Gerroa’s relaxed and summery lifestyle. Within walking distance of Crooked River and Seven Mile Beach you often see a large group of happy visitors and locals filling up the place and enjoying a wonderful menu -whether a light quick meal of local seafood including oysters and prawns and of course for the big dinner the blue swimmer crab. For those feeling a bit brave and especially hungry, ask for the ‘Feed Me’ option which is Chef’s Choice.Check them out at theblueswimmer.com.auFish Vibes Jones Beach Kiama DownsJust across from Jones Beach in Kiama Downs, at the Jones Beach shops at 13 Johnson Street, is Fish Vibes which takes the classic fish’n’chips and adds a vibe to make the experience more memorable. The Signature Vibes include a Battered Barra roll, the popular Fried Snapper Tacos ad even the Moroccan Charred Octopus Salad. Check them out at fishvibes.com.auGainsborough Take-Away and Chicken ShopFound at North Kiama at the Gainsborough shops near the FoodWorks grocery store in Meehan Drive, this is the classic Aussie takeaway where Adrian does all the classics of takeaway food of burgers, fish and chips and roasted chickens with the family recipe stuffing. It's not fancy but it's all-superior, fast, friendly, and enjoyable. Adrian knows everyone in North Kiama, and everyone knows Adrian.  Little Earth Roaster CafeOne of the top local coffee recommendations, Little Earth Roasters roasts their award-winning coffee on-site and has a legion of loyal locals who will queue out the door someday to get their daily orders. It is found at the Little Blowhole Shops in Tingira Crescent in South Kiama.They also have a second cafe site, West End Coffee, which is on Terralong Street opposite Kiama Village and is very popular with the workers at the rebuild of Woolworths there.Check them out at littleearthroasters.com.auLulu’s at The LodgeLulu’s is the indoor restaurant at The Lodge at the bottom of Jamberoo Pass at 406 Jamberoo Mountain Road Jamberoo. The drive there shows off Jamberoo Valley at its best. While mostly a wedding venue, you can book a meal from an international chef team who take their food seriously but also love to have fun. There is a great list of local and international drinks at Fin’s Bar, which specialises in some very serious but very fun cocktails. The champagne garden is more outdoors with grazing boards to enjoy outdoors in the wonderful Jamberoo rainforest. Check them out at thelodgejamberoo.com.auMinnamurra CafeThis cafe is well patronised by locals, whether it's a quick coffee, or a lovely breakfast, brunch or lunch or even a private function, and is found at 1A Rangoon Road, Minnamurra within an easy walking distance of Minnamurra River. They have lately added specialist menus such as Devonshire teas on Tuesdays and artisan pizza nights on Friday nights. Worth signing first to book a table. Check them out on Instagram at @minnamurra_cafeMoist’N’GlazedThis a cosy and avant-garde-styled doughnut cafe at 28 Bong Bong St Kiama, near the railway bridge and directly opposite Nova Kiama Hotel, which is also rather cosy and avant-garde, and specialises in giant doughnuts with lashings of decorative edibles you can choose to add, and have become popular as a venue for kids birthday parties locally.Check out their online order system at moistnglazed.comOla Chola Ola Chola is the featured Mexican food van at the Kiama Farmers Market food alley every Wednesday from 2pm at Coronation Park near Surf Beach in Manning Street Kiama.Locally based, it pops up at all the local festivals and many other events. It does a big range of burgers (including the La Royal) and chips, but also their classic savoury empanada and a range of nachos and paella bowls. Check them out on their Facebook page.Slow DoughThis artisan bakery at 19 Bong Bong St, is a newcomer to the Kiama scene and only had their spot opening on Saturday 7 January, 2023. They offer naturally leavened breads such as sourdough but also a range of sweet treats that will change week to week. They will be open three days a week Friday, Saturday, and Sunday from 8am to 2pm in the old house next to the Kiama Uniting Church. Check them out at slowdough.com.auWerri Beach Takeaway At 29 Pacific Ave, right opposite Werri Beach in Gerringong south of Kiama, doing classic fish’n’chips, burgers and coffee. A simple and enjoyable food option for locals and visitors enjoying the summer at the local beaches especially around Gerringong. A classic style takeaway by the beach, with an open terrace where you can sit and eat and overlook Werri Beach across the road. Best to ring them on 02 4234 1505 and pick up your order when you arrive!Wild GingerLast but only because it's alphabetical, and definitely not least, is Wild Ginger on Collins Street. A local favourite with a set menu with guaranteed share favourites for all, for group meals. If you regard yourself as a bit of a foodie, step up and try their carefully balanced sweet, spicy and salty creations in their Classic Banquet, or even their Signature Banquet, you won't be disappointed. The Yum Cha for lunch is very popular also. The Single Fin Kiosk is open from Wednesdays and offers cocktails and superb fish and chips. Mojito and Barramundi and chips, what is more holiday day bliss than that?if you are a local why not send your Hidden Gems recommendations inf Kiama LGA to [email protected] 

The Snail of Approval arrives at Kiama Farmers Market Slow Food Saddleback presented its 2023 awards for the Kiama area for businesses that celebrate the ideals of Slow Food. Businesses will be allowed and encouraged to display their Snail of Approval sign in their business. Slow Food ideals promote local sourcing of ingredients, and sustainable practices.  Atlas and Flora winners Slow FoodThe awards were presented on Wednesday 13 December at the Kiama Farmers Markets, by the Slow Food Convivium Leader, Celia Wade. The awards have been running for at least 5 years.  The winners were …. Atlas and Flora who are Organic Farmers from Dapto Buena Vista Farm from Gerringong which has dairy goats and cheese, and classes in sustainability. Gung’s Thai which sells at local markets using local ingredients. Hywel’s Lemonade which uses 100% Australian lemons and sugar cane. Miss Area’s restaurant who aim for minimal waste through sustainability in packaging and menus design.  Monarchs Kitchen from Robertson, who specialise in menus from Southern Highland farms. Mountain range nursery who are an organic primary producer from Dapto who makes community land available to farmers. Ola Chola food truck who support local producers and provide healthy food at markets. Silica Restaurant who serves sustainably caught seafood, growing their own vegetables, and sourcing local coffee and cheeses. The Quarry Cafe, who compost their takeaway containers onsite long with their food leftovers and coffee grounds. Blue Swimmer Restaurant Slow Food award 2023The Blue Swimmer Cafe at Gerroa, who have started a recent milk keg system to reduce plastic bottle waste and name their local producers on their menus. The Top Shop which is a well-known Kiama grocery provider in Manning Street, selling local produce and supporting local businesses to supply their shelves, creating a real alternative to the big supermarkets. Tilda and Cacao Premium chocolate makers from Gerringong which uses native ingredients from indigenous businesses and keeps their packaging plastic free using GMO free cacao. 

The Little Earth Roastery & Cafe, a charming establishment in Kiama, was brought to life by Lau and Thais in August 2018. Transforming the old Little Blowhole butchery shop, this dynamic duo has made their mark by taking a hands-on approach, from sourcing to roasting and brewing the exceptional coffee they proudly serve.Lau and Thais, dedicated proprietors who manage the cafe full-time, have assembled an incredible team. Among them are the remarkable Vashti, Abeni, the dynamic twins Seonaid and Talia, Chelsea, Coco, Isla, and the ever-talented Carlo. The team are truly the heart of the operation. Lau and coffee roasting machineLau, of Italian background, was born in Argentina and brought up in Peru. Thais was born in Peru to a Lebanese father. Their connection with Kiama dates back to 2013 when Lau's father-in-law made the move from Sydney, culminating in their own relocation in 2018. Fuelling their venture with passion, the couple has embraced a philosophy centred on infusing heart and soul into every aspect of their business. The coffee they roast stands out, adhering to a commitment to organic or pesticide-free beans.Thais is in charge of the food, so you will find a leaning toward South American and Middle Eastern flavours. She has worked in some amazing award-winning restaurants in Sydney, such as The Manly Pavilion, and Six Penny in Stanmore, so expect a treat when you dine at Little Earth.A poignant moment in their journey was the day they signed the lease, coinciding with the revelation that Thais was expecting their third child, Koda. Despite the whirlwind of challenges, Lau and Thais cherish their community and take pride in contributing to the town's growth. Their hope is that locals will be inspired to choose a locally manufactured product, fostering support for Little Earth Roastery & Café.Conveniently situated at 10 Tingira Crescent, Kiama, and with a second location currently entitled “West End Coffee” on Terralong Street across the road from Woollies. Here you can grab a coffee or some treats to go, and also a bag of locally roasted coffee beans to brew at home!The cafes warmly welcome patrons from 8am to 2pm daily, extending hospitality from 9 am on Sundays.

The new wine bar, 'Cin Cin,' situated at The Little Blowhole, 6/4 Tingira Crescent Kiama, is set to be a delightful addition to the local scene. Owned by Michael and Melanie, the establishment will be open from Thursday to Sunday, serving both lunch and dinner. They are aiming to launch on Friday 8 December and welcome locals to pop in to meet them and check it out. Michael said in their soft opening, with dignatories in attendance, it had been a dream for them to open this place. Embracing the essence of a true wine bar, 'Cin Cin' boasts a diverse selection of wines, featuring popular choices and occasional enticing specials to add interest. The culinary offerings primarily revolve around grazing platters, including the classic Ploughman's board, cheese plates, and charcuterie boards. Additionally, patrons can indulge in Middle Eastern and Mediterranean-inspired platters, perfectly complementing the exquisite wine selection.Business of chamber President Cameron McDonald with family and Mayor Neil Reilly attending the soft openingFor those with a sweet tooth, a small array of tempting desserts will grace the menu, alongside a carefully curated list of classic cocktails. It's important to note that 'Cin Cin' is not a restaurant; it's a genuine wine bar experience. The modern-day term "Cin Cin," meaning 'cheers' in Italian, encapsulates the spirit the proprietors aim to foster. There are mixed stories about the origin but there is a Mandarin phrase “quing quing" which was historically used in drinking and toasting rituals in China. It was then imported to Europe after European merchants came back from travelling to Asia. They adapted the unfamiliar pronunciation to "cin cin" possibly because it reminded them of the sound of clinking glasses.Michael and Mel prepared to welcome guests with a glass of bubblesOriginating from the western part of Sydney, Michael and Melanie bring a rich multicultural influence to their offerings, ensuring a delightful fusion of flavours in both food and wine. Mayor Neil Reilly addressed the guests gathered and officially opened the venue with champagne and a sign reveal. Lots of reasons to celebrate in December so get ready to raise your glasses at 'Cin Cin' for a toast to a splendid wine bar experience! They look forward to meeting you in due course and look forward to seeing many of you at the official opening on Friday 8 December. Michael and Mel toasting the new signage and venue

UNSW experts Professor Johannes le Coutre and Professor Kaarin Anstey have collaborated with Meals on Wheels NSW to create a unique cake named 'The Unforgettable Cake' to raise awareness of cognitive decline among seniors. Crafted by master pastry chef Christopher Thé, this brain-friendly treat aims to shed light on the importance of nutrition in cognitive health.Using his background in food and nutrition science to help conceptualise a cake was new territory for Professor le Coutre. “When I was first approached about this project, I was intrigued by the challenge of creating a cake which may be beneficial to cognition, using ingredients from different food groups, while also providing an experience for Meals on Wheels customers,” he says.Along with Meals on Wheels and a team of specialists, Professor le Coutre had to consider both ingredients and texture - including how to minimise sugar, and how to ensure the cake’s texture was suitable for individuals who suffer from dysphagia, or difficulty swallowing, which is a concern for some older Australians.“Using the currently available scientific evidence, we came up with a list of foods that are understood to provide quality nutrition - which is really important as we age - while still allowing for the nostalgic enjoyment of eating a slice of cake,” he reveals.'The Unforgettable Cake' features natural ingredients known for their cognitive benefits, such as beetroot, spinach, turmeric, olive oil and blueberries. It was developed by master pastry chef Christopher Thé, founder of the famous ‘strawberry watermelon cake’ from Black Star Pastry, with advice from a group of experts.The cake also includes natural sweeteners like honey, which has anti-inflammatory qualities and vanilla ermine frosting, a universally-loved cake flavour. To finish, the cake was topped off with fresh blueberries, which are loaded with essential nutrients such as polyphenols, vitamin C, vitamin K, manganese and phytonutrients which help to stimulate the flow of blood and oxygen in the brain.Christopher Thé now runs Hearthe, a cake store and café in Stanmore, Sydney and says the project prompted him to really think about what can be considered ‘brain food’. “When we started out, I wasn’t prepared to guess what foods are actually brain-friendly, and there was a lot of discussion with the nutritionists and dietitians to come up with a cohesive list of ingredients that could be good for people facing cognitive decline,” he says, adding that “Great food is simple at its heart, and our final cake has a broad appeal, with a practical texture.”Johannes le Coutre, Christopher Thé, Patricia Pickering, and Margaret Lea by Common VenturesThe team really stressed it should be eaten like a traditional cake - even though it has unexpected ingredients such as spinach, beetroot and turmeric. Mr Thé says “I hope that customers feel a sense of celebration and nostalgia when tasting it, while their interest is also piqued by the complexity of the native ingredients.”Meals on Wheels NSW CEO, Les MacDonald, emphasised the importance of a healthy diet for cognitive health and provides an opportunity to bring attention to an issue that is endemic within the community saying, “As we mark our 70th anniversary, we thought it would be timely to have a meaningful conversation about the serious issue of cognitive decline, which includes dementia and Alzheimer’s, and impacts many Meals on Wheels clients and families within our community.”The Unforgettable Cake will be delivered to select Meals on Wheels clients from Wednesday 22 November.

This recipe from journalist Donna Portland’s adopted Nonna (Nina) who makes the most wonderful pasta sauce ‘Boscaiola’ style. It is quick and easy to prepare and can be used for any kind of pasta – tagliatelle, fettuccine linguine, gnocchi, spaghetti… best to use fresh pasta (of course)!  If you’re on a low carb diet you can use it over diced zucchini or other vegetables instead of pasta.Ingredients: (serves 4-6) quantities are relaxed.  You can add more or use less according to your taste.Your choice of fresh pastaOlive oil for sautéing (if needed)4-6 Bacon rashers 300-600ml cream - thick or ‘cooking’300ml sour cream½ to 1 brown onion - finely chopped2 garlic cloves – mashed or finely chopped8-10 button mushrooms – sliced thinlyChicken stock powder Salt & cracked black pepper to tasteParmesan cheese to sprinkle on topOptional:  if you want to bulk out the meal, you can add cooked and diced chicken.Method:Slowly sauté the onions with the garlic – set aside.Cook the bacon rashers on med/high heat to brown and crisp up – set aside but reserve the bacon fat.Use the bacon fat to cook the mushrooms – but do not overcook.  Set aside.Return the onions, garlic and bacon to the frypan and add the cream.  Slowly mix whilst the cream heats and reduces.  Add the chicken stock – 1-2 spoons to taste.  It’s a question of how salty you like things, so make sure that you taste it before serving and only add salt if needed. Add cracked black pepper to taste.Slowly stir in the sour cream and reduce heat to the lowest.  You can even switch it off if it’s reached the consistency you like.  If you are adding chicken, stir it in now. Using a large saucepan boil the water for the pasta (with a little salt and oil) according to the instructions.  The way to tell if pasta is ready is when it rises to the top of the saucepan. You can also taste it.  Drain water when ready and add to the pasta bowls for serving. To finish the sauce, when the pasta is cooking, turn the heat on medium and add back the mushrooms.  They are added last so that they aren’t too soft! Once the sauce is hot it can be spooned over the pasta in the bowls.  Garnish with parmesan on top. 

Hosted by the Kiama and District Business Chamber, the Mayoral Breakfast was held at the Mercure Hotel in Gerringong on Friday 6 October.As attendees ate a fine breakfast the President, Cameron McDonald, welcomed the guests, and acknowledged Council, the Mercure Hotel, the Business Award finalists and winners, and any new Business Chamber members. Mayor Neill Reilly then addressed the gathering. He reflected on the journey and highlighted the challenges and opportunities related to accountability, transparency, and financial sustainability. He emphasised the importance of lessons learned from past experiences in guiding Council’s pursuit of a responsible and stable future.Mayor Reilly acknowledged the difficulties faced by Kiama Municipal Council in the past but expressed optimism about resetting their course for a better financial future. He stressed the need for investment in the community, particularly in infrastructure, revenue streams, and innovation while carefully managing the risks.He underlined the importance of collaboration within and outside Council to achieve shared goals. Mayor Reilly mentioned the possibility of setting up a Council-owned business to promote innovation and collaboration between the public and private sectors, emphasising the benefits of public ownership.His speech also touched on topics such as roads and infrastructure, technological and digital transformation, preparedness for severe weather events, affordable housing, town centre planning, and environmental well-being.In conclusion, Mayor Reilly called for resilience and transformation, emphasising the potential for innovation, collaboration, and community-centric growth. He expressed a vision of transforming Kiama Council into a respected and vibrant place. The speech ended with a call to action for everyone to shape a prosperous future for Kiama.Special guest speakers were Agrifutures Rural Leader Cressida Cains, Co-Founder of Pecora Dairy, and Cathryn Lyall, Partner at Seed Space Venture Capital, who discussed their respective journeys in agriculture, markets and financial technology.Cathryn Lyall is a Director of K&DBC, and also a highly experienced senior executive and strategic adviser with over 34 years of expertise spanning capital markets, finance, banking, government, and fintech in Australia and the United Kingdom. She currently holds the position of Partner at Seed Space Venture Capital and is also the Co-Founder of the not-for-profit organization Seed Money Australia. Cathryn serves as a Non-Executive Director (NED) on numerous boards, including Wisr (ASX: WZR), the national industry body Fintech Australia, and various fintech startups both domestically and in the UK.In addition to her professional roles, Cathryn is a passionate advocate for diversity within the Financial Services sector and has provided mentorship to many women in Capital Markets and emerging fintech entrepreneurs. Her achievements have earned her recognition in prestigious lists such as the Financial News Top 100 Women, Innovate Finance Top 100 Women in Fintech, and Top 35 Women in Fintech Investment. She also dedicates her time as a mentor for Aspiring Rare Birds.Cressida Cains and her partner Mike embarked on their journey in 2011, establishing Pecora Dairy in Knights Hill, a region within the Kiama Local Government Area. They achieved a significant milestone by becoming the first in the country to obtain a license for producing raw milk cheese. Pecora Dairy has consistently earned recognition for its exceptional quality, pioneering role in the industry, and commitment to innovation. Over the years, it has grown into a national brand.The most recent accolades for Pecora Dairy include winning the prestigious Champion Cheese of Show title at the 2023 Sydney Royal Cheese Show, achieving this feat twice in the past three years. In 2020, they also secured the National Delicious Produce trophy, further solidifying their reputation for producing outstanding dairy products.Cressida is also actively involved in the Kiama Farmers Market committee, contributing to the local agricultural community. Her dedication and contributions to the industry were acknowledged when she won the NSW/ACT Agrifutures Rural Women's Award in 2020. She also received national recognition as the National Runner-Up for her work with Dairy Cocoon, an online platform and support hub designed to assist small dairy farmers in developing their own branded products. Cressida's commitment to the dairy industry and her endeavours have had a positive impact.What makes someone successful? Cressida’s advice for women is to back themselves if they have a great idea, and said, “Find your passion – dig in and do the work!” She also advocates building a social media profile, which is “powerful and free”, as a way to get your story out there. She said that “Knowledge is available – information and courses can be done online. Knowledge is power.”Cathryn agreed and added that people are drawn to authenticity. 

Banana Bread.Thanks to The Quarry cafe at Burnetts for this recipe.Ingredients 4-5 very ripe bananas1 ¾ cups of buckwheat flour1 cup of walnuts, chopped⅓ cup of melted coconut oil 2 heaped teaspoons cinnamon powder2 heaped teaspoons baking powder1 heaped teaspoon vanilla powder, or 2 teaspoons of vanilla extract1 good pinch of table salt Instructions:Preheat your oven to 180 degrees celsius. Light grease and line a loaf pan with baking paper.In a mixing bowl, combine all the dry ingredients . Add the mashed bananas and the wet ingredients. Pour mixture into your loaf pan, and bake for 40-45 minutes, or until a skewer/fork inserted comes out clean.Remove from the oven, and let cool for a few minutes before removing from the pan, and transferring to a cooling rack. 

Thanks to The Quarry cafe at Burnetts for this recipe  Ingredients 2kg beef short ribs2 Tablespoons vegetable oil1 Large onion chopped4 Garlic cloves2 Tablespoons tomato paste2 cups of red wine 2 cups of bone broth 1 spring of fresh time1 spring of fresh rosemary 2 bay leavesSalt and pepper to taste Directions Preheat your oven to 160 degrees celsius Season the short ribs generously with salt and pepper. Heat the vegetable oil in an oven-safe pot over medium high heat.Working in batches, sear the short ribs on all sides until they are browned. (This will take about 5 minutes per batch.) Remove the ribs from the pot and set them aside. In the same pot, add the chopped onion, carrots, celery, leeks and garlic. Statue the vegetables until they are soft and lightly browned, about 5 minutes. Stir in the tomato paste and cook for an additional 2 minutes.Pour in the red wine and scrape the bottom of the pot to release any browned bits. Allow the wine to simmer for a few minutes until it has reduced slightly.Add the beef broth, thyme, rosemary and the bay leaves to the pot. Return the short ribs to the pot, nesting them into the liquid. Cover the pot with a lid, or some aluminum foil and transfer into the preheated oven. Braise the ribs for about 4 hours, or until the meat is tender and falling off the bone. Once the short ribs are cooked, remove them from the pot and set them aside. Skim any excess fat from the surface of the cooking liquid.Strain the cooking liquid into a saucepan and simmer it over medium heat until it has reduced.Serve the short ribs with the braised liquid or sauce and serve them with the vegetables.

How do you like to serve your potatoes at home? Mashed, baked, fried or something a little more exotic?Saturday, 19 August, is National Potato Day which encourages all Australians to celebrate the humble spud that remains a staple in many of our diets.According to Australian Horticulture, 87 per cent of people buy potatoes weighing over 1 kg per shopping trip, which explains why it's still a popular vegetable.While most potato production occurs in South Australia and Tasmania, our region also has good soil.Luke Bartlett, a fifth-generation potato farmer from Brayton, was a familiar face at the Kiama Markets before becoming a father five years ago. He is not surprised by the popularity of the vegetable."It's so versatile, you can do so much with a spud."(Supplied) Freshly picked potatoes from the farm.Sebago, Dutch Cream and Ruby Reds are the three varieties of potatoes that Luke grows on the farm thanks to an ideal climate and clean water close to the river.According to Luke, the Sebago potato is the popular variety, with one local takeaway shop in Kiama buying them to make homemade chips, which is rare nowadays."Many years ago, when my grandfather grew them, his father used to supply the whole Wollongong coast. They used to go through about sixty to seventy tonnes a week of spuds."Nowadays, many people opt for frozen chips due to the convenience of simply pouring them from a bag, whereas in the past, homemade chips were the norm and highly sought after."With Father's Day approaching, Luke suggests you can't go wrong with a side of potatoes for a great meal."A good old roast for sure with a Sebago; it's a cracking good one. It's fluffy inside and crunchy on the out."The air fryer can be a great way to cook a roast potato.There are alternatives if your father isn't fond of the old roast."Some hand made chips or simply steam them with butter."And where does Luke sit on the age-old debate of the potato cake versus the scallop?"I'm on the Scallop side!"

Celebrity chef Courtney Roulston made an exciting visit to Kiama Leagues Club in search of the best club meal in the State.Courtney was treated to head chef Sarah Rebbeck’s slow cooked roasted lamb shank combined with a cauliflower puree, asparagus, jerusalem artichokes, jus and salsa verde.It is part of Courtney and culinary icon Matt Moran’s tour across NSW for the Perfect Plate Awards, which are designed to showcase the quality and diversity of food on offer in clubs.Courtney and Matt – ambassadors of the competition – will be sampling as many of the 160-plus competition dishes as possible.Courtney and Matt both started their careers in clubs“I want to see clubs utilise as much fresh, local produce as possible and plate up dishes that take them out of their comfort zone a little bit,” says Matt, who is excited to see what clubs submit. “I know there is a plethora of talent in club kitchens and Perfect Plate is a fantastic way for chefs to demonstrate their skills and really impress the public.”Courtney says club food has come a long way in the last 10 years.Courtney with Sarah's entry [Image by Brendon, Kiama Leagues Club events manager]“I think people are going to be blown away with the calibre of the dishes that clubs have entered in Perfect Plate this year,” she says.The public are encouraged to take part in the annual awards by tasting their club’s Perfect Plate dish and rating it. Prizes are on offer for the two diners who vote for the most dishes.The 13 clubs that receive the highest average score for their dishes based on patron ratings will be crowned the winner of their respective region, with three state-wide winners announced in small, medium and large club categories.The ‘Your Local Club Perfect Plate Awards’ are now in their third year, with a tofu dish taking out the top spot in the state-wide large club category last year, challenging the notion of what many would consider a typical club meal.Vote before 9 July here.See Courtney's famous Chilli Salt Prawns recipe here.

On this 14th of July, the French are coming together to celebrate Bastille Day and all things French. Kiama boasts numerous businesses that sell ingredients to help you create a gastronomic meal in the comfort of your own home. Why not try making a crème brûlée with freshly laid eggs from the region, or a hearty ratatouille with vegetables sourced from the Kiama Farmers Market? Although the Coronation Quiche may have stolen the show earlier this year, there's no reason why you can't prepare one of the most recognized French dishes - quiche - by adding some eggs, cream, milk and seasoning. Serve it with a salad and a crusty baguette from one of our local bakeries.No Bastille Day celebration would be complete without a touch of French fashion. The Bugle visited the St Vincent de Paul Society Kiama Shop on Terralong Street to find the perfect article of clothing. Imelda Laidler, a volunteer for three and a half years, knew exactly what our journalist Steven White needed for the French festivities. She picked out a black striped t-shirt and held it up, declaring that a beret would complete the ensemble.On Friday, the weather will be mostly sunny, providing a perfect opportunity to pack a picnic basket filled with delicious French treats and enjoy a lovely day in one of Kiama's many beautiful parks. Bon Appétit!

RECIPE BY: Courtney Roulston SERVING SIZE: 2 – 4 people INGREDIENTS:1kg Coles fresh green/raw prawns (from the Deli)600ml Cobram Estate olive oil to fry1 egg white1-2 cups potato starch1 spring onion, thinly sliced1 long red chilli, thinly sliced1 small clove garlic, crushedLemon cheeks to serve½ bunch coriander leaves to serve Salt and Pepper Seasoning:1 teaspoons sea salt½ teaspoon Sichuan peppercorns½ teaspoon white pepper½ teaspoon ground ginger1 teaspoon sugar¼ teaspoon Chinese 5 spice METHOD:To make the salt and pepper seasoning, combine all the ingredients in a mortar and pestle, grind until a fine powder.Remove the heads from the prawns and take out the intestine track.Fill a large wok or pan 1/3 full with olive oil and heat to 170-180 degrees C.Whisk the egg whites to soft peaks, then add the prawns to the egg. Using your hands, work the whites into all the prawns.Gradually add in the potato starch, until the prawns look dry, shake off any excess flour and cook the prawns, in the hot oil. Using a slotted spoon, remove any small pieces of batter that rise to the surface. Cook the prawns in batches for 2 minutes, or until just cooked. Remove with a slotted spoon and place on kitchen paper to drain.Drain the oil from the pan, reserving 1 tablespoon of oil, Place pan back over a high heat. Add the spring onion, chilli and garlic, toss to combine, then add the prawns, sprinkling over a little of the seasoning as you toss.Serve with fresh lemon wedges and coriander leaves.

Celebrity chef Courtney Roulston made an exciting visit to Kiama Leagues Club in search of the best club meal in the State.Courtney was treated to head chef Sarah Rebbeck’s slow cooked roasted lamb shank combined with a cauliflower puree, asparagus, jerusalem artichokes, jus and salsa verde.It is part of Courtney and culinary icon Matt Moran’s tour across NSW for the Perfect Plate Awards, which are designed to showcase the quality and diversity of food on offer in clubs.Courtney and Matt – ambassadors of the competition – will be sampling as many of the 160-plus competition dishes as possible.Courtney and Matt both started their careers in clubs“I want to see clubs utilise as much fresh, local produce as possible and plate up dishes that take them out of their comfort zone a little bit,” says Matt, who is excited to see what clubs submit. “I know there is a plethora of talent in club kitchens and Perfect Plate is a fantastic way for chefs to demonstrate their skills and really impress the public.”Courtney says club food has come a long way in the last 10 years.Courtney with Sarah's entry [Image by Brendon, Kiama Leagues Club events manager]“I think people are going to be blown away with the calibre of the dishes that clubs have entered in Perfect Plate this year,” she says.The public are encouraged to take part in the annual awards by tasting their club’s Perfect Plate dish and rating it. Prizes are on offer for the two diners who vote for the most dishes.The 13 clubs that receive the highest average score for their dishes based on patron ratings will be crowned the winner of their respective region, with three state-wide winners announced in small, medium and large club categories.The ‘Your Local Club Perfect Plate Awards’ are now in their third year, with a tofu dish taking out the top spot in the state-wide large club category last year, challenging the notion of what many would consider a typical club meal.Vote before 9 July here.See Courtney's famous Chilli Salt Prawns recipe here.