I’m definitely up for anything pink and sparking served in a flute glass.This recipe was provided by the lovely ladies at the Gerringong Community Garden. So, if you have lots of rhubarb in your garden at home, here’s what you can do with it.Rhubarb sparkling wine recipeIngredients:3½ cups rhubarb3½ cups of sugarJuice of 2 lemons12 tablespoons of apple cider vinegar4 litres of waterMethod:Chop up your home-grown rhubarb into small pieces to make three and a half cups.Add into a large vessel which has been well cleaned and rinsed with boiling water, along with three and a half cups of sugar. There are several suitable vessels: ceramic fermenting crock, a food grade lidded plastic bucket or large glass jar.Add the lemon juice, apple cider vinegar, four litres of water, and leave in a cool, dry place to ferment for three days. Then bottle and leave for around three weeks. Glass bottles are preferable.Rhubarb-champagne- courtesy of Pip MagazineThen pop it like a champagne bottle! Expect some fizz, just like real champers. It’s quite delicious and satisfying and costs a lot less than the bottle shop.You can add mineral water into your glass if you prefer a less sweet beverage.Garnish with strawberries.A wonderful variation is to use half strawberries, half rhubarb. This delightful rhubarb sparkling wine is not just a treat for the taste buds but also a celebration of homegrown produce.Whether you're toasting a special occasion or simply enjoying a quiet moment in the garden, this bubbly pink creation is sure to impress.So, gather your rhubarb, get fermenting, and raise a glass to the sweet satisfaction of homemade wine. Cheers to the fruits of your labour!

Bookings are now open for the highly recommended By the Sea’s next ‘India by Night’ culinary journey on Thursday 15 August. The menu will be a celebration of the vibrant flavours of Goa, a former Portuguese colony, which offers a unique fusion of Indian and Portuguese flavours.The blend of Indian spices, chillies and tamarind with Portuguese ingredients like garlic, vinegar and olive oil. The region’s reputation for seafood makes this event particularly enticing. By the Sea’s Michelin-trained chef, Deep is preparing a special menu featuring Aussie fish, crabs and prawns. To secure your spot call By the Sea on (02) 4232 1489 or book online here. Get in quickly before spots fill up. Don’t miss out on your chance to ‘get going for Goa’.

Caffeine is a stimulant and the most commonly used drug in the world. Data from a survey on attitudes towards coffee conducted in Australia in 2022 showed that coffee culture is deeply embedded in the Australian lifestyle, with coffee being the main mode of caffeine consumption for over half of the people surveyed. Amid myths and controversy about whether caffeine is good or bad for us, evidence suggests that moderate coffee consumption can bring both benefits and risks.Caffeine is considered to be both a drug and a food additive. The widely accepted recommendation is a maximum intake of 400mg a day - about 4 or 5 cups of coffee. This amount is not associated with negative effects. There is no set limit for children, but the consumption of caffeine and other stimulants by children and adolescents is discouraged by medical professionals.Seventy-five per cent of survey respondents claimed that they enjoy at least one cup of coffee a day. Twenty-eight per cent of Australians reported that they enjoy three or more cups of coffee a day. Benefits can include increased alertness, energy, and concentration, so every day, millions of people consume caffeine to increase wakefulness, alleviate fatigue, and improve concentration and focus. Caffeine features in tea, coffee, and chocolate, and it is regularly added to gum, jellybeans, waffles, water, syrup, marshmallows, sunflower seeds, and other snacks. Caffeine occurs naturally in the leaves, seeds, or fruit of more than 60 plant species, including coffee beans, tea leaves and buds, kola nuts, cacao beans, guarana seeds, and yerba mate leaves.Caffeine may have some wide-reaching health benefits, but not all of these have been fully confirmed by definitive research, including:Easing certain types of headaches or migrainesBoosting weight loss or preventing weight gainIncreasing attention and alertnessImproving physical performanceEnhancing some thinking skills and slowing mental declineReducing the risk of developing Alzheimer’s diseaseBoosting long-term memoryDecreasing the risk of cirrhosisHelping protect people from an eye disorder known as blepharospasmPotentially protecting the lens of the eye against damage that could lead to the formation of cataractsGuarding against certain skin cancersLowering the risk of developing kidney stonesLowering the risk of death from oral cancer, and reducing the risk for other cancers (endometrial, prostate, head and neck, breast, liver)Lowering the risk of strokeLowering the risk of developing type 2 diabetes.In some types of headaches, the blood vessels in the brain dilate or swell, expanding into the surrounding tissues, which triggers pain. Consuming caffeine, which narrows the vessels, can ease or even reverse some headache pain. Ironically, a sudden lack of daily caffeine can cause a headache.Caffeine may boost weight loss or prevent weight gain by suppressing the appetite and temporarily reducing the desire to eat, and by stimulating thermogenesis, so the body generates more heat and energy from digesting food. Weight loss products that are marketed as thermogenic may contain caffeine and ephedra, or ephedrine. Research has not confirmed long-term results.In prescription and over-the-counter medicines, caffeine is used to treat tiredness and drowsiness, and to improve the effect of some pain relievers. It belongs to a group of medicines called central nervous system stimulants. A 75mg serving of caffeine can increase attention and alertness, and a 160-600mg dose may improve mental alertness, speed reasoning, and memory. However, caffeine is not a substitute for sleep and should not regularly be used for this purpose. If overused it can also lead to insomnia and headaches.Caffeine can improve physical performance during endurance exercise. The Australian Institute of Sport recognises that caffeine can increase endurance performance, endurance capacity, and reduction in perceived exertion. However, the effects on short-term, high-intensity exercise remain inconclusive.Studies have suggested that drinking coffee may help enhance some thinking skills and slow the mental decline that comes with age. However, more research is needed to confirm this. Research has found that lifelong caffeine consumption may reduce the risk of developing Alzheimer’s disease. Studies have also reported that people with higher coffee consumption have a lower risk of Parkinson’s disease.Research from Johns Hopkins University in Baltimore suggests that a dose of caffeine after a learning session may help boost long-term memory.It has been suggested that caffeine enemas may help prepare the colon for an endoscopy or colonoscopy by supporting the excretion of bile through the colon wall. Advocates claim that a caffeine enema increases the levels of glutathione, an antioxidant, and so supports the natural processes of detoxification in the liver. However, at this time there is little evidence to support this theory.Coffee consumption may help decrease the risk of cirrhosis and slow the rate of disease progression in hepatitis C infection. Observational studies have found that coffee may have protective benefits for people with hepatocellular cancer.There is some evidence that caffeine may help protect people from an eye disorder known as blepharospasm. This condition, caused by abnormal brain function, makes people blink incessantly and can leave them functionally blind.Researchers have found that caffeine may help protect the lens of the eye against damage that could lead to the formation of cataracts.Some scientists have suggested that caffeine may guard against certain skin cancers. One team found that caffeine applied directly to the skin of mice helped prevent damaging ultraviolet light from causing skin cancer. Others have linked the consumption of three cups of coffee a day with a 21 percent lower risk of developing basal cell carcinoma in women, and a 10 percent lower risk in men, compared with drinking less than one cup per month.A study of 217,883 participants analysed the association between caffeine intake and the risk of developing kidney stones. Those who consumed more caffeine had a lower risk of developing kidney stones.In a study of 968,432 men and women, participants who drank more than four cups of coffee a day had a 49 per cent lower risk of death from oral cancer, compared with those who drank no coffee at all or only an occasional cup.Other possible cancer-related benefits include:A lower risk of endometrial cancerA reduced risk of prostate cancerProtection against head and neck cancerProtection against the recurrence of breast cancer.Data for 34,670 women in Sweden without a history of cardiovascular disease indicated that women who drank more than one cup of coffee per day had a 22-25 percent lower risk of stroke compared with women who drank less. Low or no coffee drinking appeared to be linked to an increased risk of stroke.One longitudinal study found that participants who increased their coffee intake by more than one cup a day over a four-year period had a 1 percent lower risk of developing type 2 diabetes compared with people who did not change their intake. People who lowered their daily consumption by more than one cup of coffee showed a 17 per cent higher risk for type 2 diabetes. A study published in Diabetes Care in 2004 linked high coffee consumption over a period of four weeks with increased fasting insulin concentrations. However, the reasons for the link were unclear. It may be due to lowered insulin sensitivity, meaning the body does not use the insulin produced efficiently. The team called for more investigation before asserting that high coffee consumption lowers the risk for type 2 diabetes.These prospective benefits stated, it is important to note that high consumption of caffeine may not be healthy. It may have a negative impact on pregnancy, fertility, glucose control, and other aspects of health.The recent trend of adding caffeine to drinks and snacks that do not naturally contain it has raised new concerns, such as the question of energy drinks, and whether caffeine overdose could occur. Having said that, caffeinated energy drinks are unlikely to be hazardous unless consumed with alcohol.Caffeine is unsafe when used in very high doses, as it can cause irregular heartbeat and even death. Products with very concentrated or pure caffeine have a high risk of being used in doses that are too high, which is why pure and highly concentrated caffeine food products (including pure caffeine powders) are banned from retail sale in Australia.Despite its widespread use and numerous benefits, caffeine is a powerful substance that should be consumed with caution. Moderation is key, as excessive intake can lead to adverse health effects. Understanding the balance between benefits and risks can help individuals make informed choices about their caffeine consumption. As research continues to unfold, staying updated on the latest findings will ensure that we maximise the positive effects of caffeine while minimising potential harms.

Many coastal residents may not be aware of the delightful offerings just up the hill in Robertson, a charming township on the edge of the Southern Highlands. For day-trippers from the Illawarra and South Coast, Robertson is a treasure trove of experiences, particularly the unique and multifaceted Moonacres. This enterprise encompasses a regenerative fruit and vegetable farm, a successful bakery and café, and a cooking school, both in the heart of "Robbo," plus a satellite café called Hearth situated next to Ngununggula, Southern Highlands Regional Gallery in Bowral.As someone who is passionate about cooking and nutrition, I've attended several classes at the Moonacres cooking school. My most recent experience was a session on Japanese home cooking led by Emiko Davies, an Australian/Japanese/Italian chef and food author. Alongside 20 fellow enthusiasts, I delved into the intricacies of Japanese home cooking, from preparation to cooking to enjoying our culinary creations. Whether you're a hands-on participant or prefer to observe with a glass of wine, Moonacres offers a personalised and engaging experience.Moonacres cooking school continuously curates inspirational classes and guest chef sessions to keep things exciting. Popular offerings include sourdough breadmaking and various cultural cooking classes, such as the recent Mexican class and the upcoming Vietnamese class (which I can't wait to attend). The Guest Chef experiences are also a highlight, where chefs share their stories and culinary motivations.Ange Clarke, the school manager, emphasises the school's mission: “Our school is about empowering individuals with the awareness about where their food comes from, and how to approach cooking, as well as the understanding and tools needed to foster sustainable living, improve their health and well-being.”The school's philosophy is straightforward: To raise awareness about food origins, educate about the SLOW food movement, and promote cooking with organic, locally-grown, seasonal, high-quality produce with zero waste – all in a relaxed, informal setting. For those unfamiliar, SLOW stands for Seasonal, Local, Organic and Whole. The movement prioritises food quality over quantity, aims to preserve local food cultures and traditions, and counters the rise of fast-food culture, aligning perfectly with Moonacres Farm's principles. Owner Phil Lavers describes his approach as, “working with nature, not against it.”Phil's journey began in Tokyo, where he worked as a financial trader. Inspired by an experience involving the incredible taste of organic mandarins, he decided to return to Australia with his family to start an organic farm on 140 acres of rich red basalt soil. Committed to sustainable farming practices, Phil and Lisa Lavers have created a farm that produces flavourful fruits and vegetables, surprising many visitors to their cafés and school.Moonacres produce is renowned for its taste and quality, earning accolades and becoming a favourite among top Sydney chefs and regional favourites alike. Restaurants such as Don Peppino’s, Lankan Filling Station, Fred’s, Ragazzi, Poly, Moxhe, Firedoor, and Clove Lane, as well as Babyface Kitchen in Wollongong and The Press Shop in Bowral, are just some of the establishments that prize Moonacres' produce.To explore upcoming cooking school courses and make bookings, visit the Moonacres’ website.

With winter showing every sign of settling in, and barely a fortnight of autumn left, now might just be the perfect time to cruise the Kiama Farmers’ Market, and come across the stall for South Coast Distillery, most famous for its Sublime Gin.In an era when many local beer breweries have gone bust, finally collapsing after the fall in their customer base during the many restrictions during Covid-19 and an unforgiving Taxation Office demanding the payment of postponed alcohol excise, Southern Distillery is a rare success. And it has been from the beginning, way back in 2018, recalling to mind the line: “An overnight success years in the making.” Sublime Gin was the first product the distillery released, and was an instant success, garnering awards in Australia and internationally. It pulled a gold award at the San Francisco World Spirits Competition, and the Champion Trophy at the Australian Distilled Spirits Awards.The gin and the distillery were the brain childs of founder Luke Hardy, and a group of housemates who had been “mucking around” with recipes for years. Luke and his friends wanted to make a gin as good as anything anywhere in the world, and the rest is history. Other gins, unique to the South Coast, include Illawarra Plum, Five Islands and the Navy Strength Breakwater Gin, which comes in with an alcohol content of 57.5! Nik Kelly, who mans the stall at the Kiama Farmers’ Market, says most people aren’t so much looking for a free sample as coming to buy a bottle. “A lot of locals know us,” he says. “We get a lot of repeat customers, who come every couple of weeks or so. The distillery has been a crowd favourite at Kiama Farmers’ Market, building strong support from both locals and visitors to the area.“Illawarra Plum is made from a native tree found around the escarpment. It is a thick, sweet gin and perfect to sip. It’s perfect for the colder months.It is a Sloe-style of gin, a fruit style normally made with sloe berries. This is an Australian take on a classic English gin.” South Coast Distillery has been attending the Farmers’ Market every week for the past three years. “The market was very good for us in the early years, when we were building brand awareness,” Nik says. “And we are still there.”  “They are very supportive of us and other local suppliers and small producers. It is very community focused. There are a lot of food stores, and many people come down for early dinner on Wednesdays.” For the gin fanatics amongst The Bugle’s readers, of which there are no doubt a number, World Gin Day is set for Saturday, 8 June. South Coast Distillery are planning a number of events to mark the occasion, read more at: https://southcoastdistillery.com/Kiama Farmers’ Market manager Tricia Ashelford says the hours from now until October would be 2:00 to 5:00 pm every Wednesday. “Rain or shine, the markets continue on,” she says. “Winter is still a great time for the markets. Rug up and get some fresh air while shopping outdoors. And support your local suppliers.”If conditions are too bad for the market’s normal location at Surf Beach, the Kiama Uniting Church half a block away acts as a wet weather backup.  On Wednesday 22 May, there will be a Volunteers Expo at the market. Some 24 local volunteer groups will be showcasing their organisations, and anyone with spare time to volunteer is encouraged to attend. You can find out more about the Farmers’ Market on their Facebook page:https://www.facebook.com/KiamaFarmersMarket/

Last month, university students and best mates Fynn Cowen and Riley Nicholl, both  21, embarked on a mission to conquer Kiama's cafe scene by sipping their way through  30 cafés in just as many days. What inspired such an ambitious undertaking? "We’ve  always appreciated that Kiama has an abundance of cafes," they shared. "It got us  thinking about how many there actually were and how long it would take to try them all."  Their venture was not just a pursuit for their next caffeine hit, but also an exploration of  the town's culture and community. "This was our chance to experience new places and  meet new people," they added.  Cowen and Nicholl meticulously evaluated each café based on two crucial criteria. The  flavor of different types of caffeinated beverages and the ambience of the café itself.  "We focused on two main things: the taste of different coffees and the overall vibe,  including customer service, at different times of the day," the pair explained. The friends chose a different style of coffee at each location, making every visit unique. From off-menu delights like the ‘Espresso Tim Tam Shake’ at Moist ‘N’ Glazed, to heartfelt conversations with a DJ at Bouquiniste on their final day. Both found that each cafe offered its own memorable experience. Buskers outside Short Black Coffee Kiama raising money for a mental health charity while Burnetts On Barney's (Kiama’s Landscaping Hub) offered not only great coffee but also an inclusive and welcoming atmosphere.  Of course, no quest is without its challenges. Juggling their mission with busy  schedules tested their commitment to the task. "As uni students working jobs, preparing for each visit was a bit of a logistical challenge," confessed the duo. Sometimes having to try coffees as early as 6:30am or as late as 9:00 pm. However, they agreed that finding cafés to visit wasn’t the hard part. “They're everywhere in Kiama!”  Reflecting on their 30-day journey, Cowen and Nicholl agreed that breaking away from the routine of visiting the same four or five spots repeatedly was a delightful change. "Every new coffee brought a smile to our faces, and we’ve come to appreciate the local scene even more."  If you are interested in learning more about the friends' café quest, you can get in touch with them directly at: [email protected].

Prepare your taste buds for a culinary adventure as 'The Perfect Plate 2024' competition makes a grand return for its fourth annual showdown! The competition celebrates the quality and range of cuisine available at clubs throughout NSW. It also aims to recognize the immense talent of chefs in the industry while enticing patrons to explore the culinary delights offered by clubs. Public voting runs from 30 April to 16 June (11:59 pm).We recently visited the Kiama Leagues Club to savour their delectable entry - the 'Apple Cider Braised Pork Shoulder.'The club’s apple cider braised pork shoulder was a delightful blend of warmth and flavour, featuring a subtle apple infusion that complemented the dish perfectly. The generous portion size and the tender, mouth-watering pork were highly satisfying, priced at $30 for non-members and $28 for members; it offers great value.Also throwing their hat in the ring for Kiama are the Cedar Cutters Sports Bar, presenting their enticing Braised Beef Short Rib with Dauphinoise Potato, Herb Pea Puree, and Braising Marrow Jus, and the Kiama Bowling & Recreation Club Limited Summit Bar & Grill with their Pork Knuckle. Here's how you can participate and indulge in this gastronomic competition:TASTE: Visit a club near you and savour a ‘Perfect Plate’ competition dish.VOTE: Show your support by scanning the Perfect Plate QR code at the club or search from the provided list. Keep your receipt handy for verification.WIN: Get a chance to win daily $100 dining vouchers or a 'Foodie Getaway' for two valued at up to $3,500. The more dishes that you vote for, the higher your chances are of winning.SHARE: Share your Perfect Plate Awards experience by posting photos using the hashtag: #perfectplate2024This year, culinary expert Matt Moran and Masterchef finalist Courtney Roulston serve as ambassadors for the Perfect Plate competition. Awards include 13 regional winners based on dish scores, three state winners categorised by club size, and one statewide winner for the best dessert. Winning clubs receive commemorative plaques and top three statewide winners get advertising campaigns worth $10,000 each.The Bugle wishes the Kiama Leagues Club every success once more. To explore more participating restaurants and dive deeper into the Perfect Plate experience, visit: perfectplate.com.au.

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.