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.