Taste of Australia with Hayden Quinn – The South Coast
Taste the South Coast with Hayden Quinn
Cook, author, presenter and MasterChef Australia contestant Hayden Quinn has travelled around New South Wales discovering delicious local produce and meeting passionate producers for season two of Taste of Australia with Hayden Quinn. This week he visits the South Coast for some underwater adventures, farm foraging and a visit to Australia’s most famous donut van.
“Craig Shephard is a commercial sea urchin diver who harvests urchin by hand and supplies some of the best restaurants in Sydney.”
Craig is an experienced freediver, spearfisherman and commercial diver, and the founder of Saltwater Harvest. He harvests sea urchin from the pristine waters of the Royal National Park and delivers them to venues within hours, making it Australia’s freshest urchin.
“The Kiama Farmers Markets are right on the beach and a great place to stock up on supplies. A couple of my favourite growers are there, Michelle and Gary from Shoalhaven Gourmet Mushrooms.”
Growing everything from your standard button mushroom through to exotic varieties like pink oyster, reishi, enoki and coral, you’ll find the team from Shoalhaven Gourmet Mushrooms at farmers markets all over the South Coast. Catch them in Kiama every Wednesday afternoon.
“You’ve got to drive through Berry and stop at The Famous Berry Donut Van. Grab a bag of their fresh cinnamon donuts – they’re worth going out of your way for.”
A Berry institution that’s been turning out sweet treats for 55 years, you’ll find the donut van right on the main street. Stop in for a warm donut, coffee or milkshake as you’re on your way along the coast.
“Book yourself in for one of the short food courses at Buena Vista Farm or take their farm tour. They make epic goats cheese and grow a whole range of amazing produce.”
Tucked into a beautiful pocket of coastline just south of Gerringong, Buena Vista is a sustainable farm that’s home to goats, pigs, chickens, geese, ducks and bees. The workshops cover everything from cheesemaking to fermented foods and baking, or you can take a tour to wander the paddocks, sample the produce and play with the animals.
