Slow food guide: Savour the flavours of the Coast right from the source

What is slow food? 

The origins of slow travel derived from the slow food movement first coined in Italy in 1986. The movement aimed to preserve regional cuisine, local farming and traditional cooking methods through the education of tourists and locals.

Rather than an increase in tourism changing the way people eat by bringing larger, chain-based restaurants to major cities and taking profits away from family-owned establishments, the slow food movement draws business back to traditional restaurants by touting the benefits of using regionally sourced ingredients and stimulating local economies.

Nature's marketing calendar

We are what we eat, right? And we're exceptionally lucky here on the Central Coast to have an incredible bounty of fresh seasonal produce to access!

Our slow food guide showcases local restaurants that are passionate about their menu items taking advantage of the Coast’s rich soils and ocean featuring organic and free-range produce, and quality seafood - these restaurants gather it all up for you, and turn it into pure deliciousness.

There are also plenty of culinary experiences to learn about local produce, farming techniques and cooking methods by both ancient and more recent ancestors through educational experiences.

Osteria il Coccia
Restaurants
Osteria il Coccia - Ettalong

Sourcing the freshest ingredients, organic when possible, from local farmers and producers to showcase what food has the best to offer when cooked over Osteria il Coccia wood charcoal. Expect lots of fire, flames and smoke coming off the grills.

Fresh produce from Yellowtail
Fresh produce from Yellowtail
Yellowtail Restaurant - Terrigal

Using the very best local, seasonal produce to make dishes with punchy, vibrant flavours Yellowtail brings influences from the Middle East, the Mediterranean and Asia to a flexible, ever-changing menu. All the food lends itself to sharing but can be enjoyed just as much the old-fashioned way, with the menu made up of smaller items, and larger plates with a small cheese and dessert offering.

Woy Woy Fisherman's Wharf
Woy Woy Fishermen’s Wharf

Woy Woy Fishermen’s Wharf has been serving the freshest seafood on the Central Coast for over 40 years. Pat Cregan started the business in 1974 with the maxim to serve the best seafood as simply as possible.

Bells at Killcare Chef
The Wild Flower Bar & Dining – Bells at Killcare

The Wild flower Bar + Dining within Bells at Killcare offers world-class hospitality with a strong focus on Mediterranean flavours, simplicity and sustainability. The dining experience is a celebration of our unique part of the world, featuring seafood from our local waterways in a lively, sophisticated bistro style space.

In addition to estate-grown produce, the menus showcase as many local NSW producers, suppliers, winemakers and growers as possible. Locally harvested seafood includes freshly shucked oysters and crayfish caught off nearby Macmasters Beach. Their kitchen garden, now some 500 square metres in size, includes an orchid, olive trees, honeybee hives and free-range hens.

BOX on the water
The BOX on the Water - Ettalong

The BOX on the Water is situated in prime position on the newly redeveloped foreshore in Ettalong Beach. Its absolute waterfront location has panoramic views out across Broken Bay to its namesake, Box Head, and over to Sydney's northern beaches.

Safran
Safran Chef Isaac Tseng
Safran - Ettalong

Inspired by Turkey’s rich culinary history from the Ottoman Palace kitchens, Istanbul meyhanes, street food and traditional village meals, Safran's Chef Suleyman Kirbancioglu draws upon authentic recipes and techniques, presenting them with contemporary interpretation.

Saddlers Mt White
Saddles Mt White

The name, ‘Saddles’ takes inspiration from artisan saddler, Heath Harris, one of Australia’s most renowned horse trainers and masters of saddlery. The Saddles Mt White menu is modelled on a simple and ethical approach to food along with showcasing Australian native ingredients. Highlights on the dining menu include a selection of house-made charcuterie, savoury pastries, salads inspired by the onsite garden, roast Little Hill farm chicken, local seafood. 

The bakery offers house-made breads, pastries, sweet tarts, cakes and Australian classics including meat pies with grass-fed beef cheeks and wine, pork and fennel sausage rolls and of course, the humble Lamington.

Sydney Oyster Farm Tours
Eco friendly culinary experiences
Oyster farms

Sydney Oyster Farm Tours of Mooney Mooney is an indulgent earthy in-water experience where you can taste the delights of local oyster farm straight off the lots, and delivered to your table via boat. 

If you prefer to stay dry or just after takeaways stop off at Hawkesbury River Oyster Shed and take in the views of the Hawkesbury from land. If it’s the precious gems found in Oysters that makes you salivate then book a pearl farm experience at Broken Bay Pearl Farm. This brand-new experience invites you to their 'Shellar door' where you can browse or join in a tour to discover the story of locally grown pearls.

Franelli Organics Orange picking
Pick your own oranges at Cedar Farm

The orchards at Cedar Farm in Dooralong were established back in the 1920's and today there are over 3000 trees, including Navel oranges which are ripe for picking from July until October. The oranges are all farm fresh and not sprayed with any chemicals. Farm owners Jack and Kay started the pick your own experience four years ago and watched it grow in popularity. You'll be greeted at the farm gate and handed a picking stick and bag to harvest some of the most delicious oranges you've ever tasted. Once finished take your bags in for weighing and pay the bargain price of $1.50 a kilo for your haul.  

Fanelli Organics

Fanelli Organics is an ACO certified organic farm set on 45 acres of regenerated farmland within the Central Coast hinterland. The farm is owned and managed by Eden Fanelli and his partner, Louise. Fanelli Organics offer local produce and experiences for the community and visitors including certified organic fruit and vegetable boxes, sunflower picking, orange picking in Winter, and paddock to market stalls locally, and in Sydney.

Grace Springs Farm
Grace Springs Farms

Experience farm life on a farm tour at Grace Springs Farm. You’ll get to see a cow being milked, collect eggs, cuddle a chick or duckling, and pat the sheep. Grace Springs is a small, chemical-free farm on the Central Coast Plateau. They run tours to connect people with where their food comes from and to connect children with farm animals. They are a working farm (not a petting zoo,) and they open their gates to give you first-hand experience of life on a small farm.

 Jake Cassar bush craft culinary experience
Jake Cassar Bushcraft Tours

Gain an understanding of Australia’s bush craft on a dedicated tour guide with Jake Cassar. Jake Cassar is a Central Coast Bushcraft teacher, tour guide and youth mentor specialising in edible, introduced and medicinal wild plants. He has spent over 20 years doing annual survival missions where he lives off only what he can hunt, catch or gather for weeks at a time. You can book Jake's bushcraft courses and tours online, or arrange corporate packages. This experience will change the way you look at the Aussie bush forever!

For more information about soaking up the Central Coast goodness take a look at our slow travel guide.

Wyong Milk Factory Entrance
Wyong Milk Factory

Wyong Milk Factory is home to local foodie stops Luka Chocolates, The Daily Dough, and Little Creek Cheese using locally sourced ingredients including fresh cream, organic honey, 100% pure fruit juices, nuts, fruits and spices to create a little slice of heaven with their offerings. 

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