Emma Young is buzzing around the recently renovated Kiama Golf Club bistro, offering cheese platters, share plates and a glass of bubbles to a group of hungry (and thirsty) golfers.The lucky bunch happened to walk into the club’s bistro at the end of a photo shoot to promote the club’s new menu and opening hours. Rather than have the food go to waste Emma urges the group to dig in. “You can be our Guinea pigs,” jokes the founder and former owner of beloved Kiama Downs coffee shop Stacks. Emma is now bringing her cafe expertise to the golf club, with the bistro open from 6.30am for “grab and go” coffee, bacon and egg rolls, yoghurt and granola bowls. It’s one of only a handful of licensed NSW venues open for the early morning brekky trade. It’s a project Emma and golf club general manager David Rootham have been working on to coincide with the completion of stage one of the large-scale renovation. Emma and her team have created a menu to match the club’s refined new look. The oak-lined walls, blackbutt timber fittings and crisp white tiles give the light-filled space warmth, while display cabinets filled with the Club’s historic golfing memorabilia provide a touch of nostalgia. “We’ve got a great club, and so we want the menu and the service to be in line with that as well,” says Emma.The Youngs successfully built up Stacks from scratch after moving to the area in 2018. Their successful business was beloved by the local community but after Emma’s husband became so unwell his airway collapsed, the pair knew it was time to sell Stacks. “It was quite a big thing with his health so we had to move on from Stacks at that point. “I’ve been speaking to the golf club for a little while about the opportunity to introduce a cafe breakfast menu. “So David got me onboard to help launch the space with a new menu and help train staff. “It’s the first time a club's really opened for a cafe sort of style service, so it is a new adjustment for members and the local community to get their head around.”Now golfers can come in before their round and grab a coffee on the way out to the golf course. “We want to focus on what cafes do well and that’s the grab and go sort of style. “So everyone who’s coming to the golf course, they don't actually have to go to another space first for their coffee,” says Emma.“They can come in, set up, get some nourishing food into their stomachs before they start their game.“We’ve got lots of healthy options like poached eggs, boiled eggs, yoghurt and granola, fruit bowls, that can still be grab and go and the kitchen can make from 6.30am.”The kitchen will then have table service from 8.30am and Emma is hopeful that the new menu and new opening hours will attract local residents looking for a relaxed breakfast option as well as golfers out in the course early. “It’s opening up the golf club to a whole new market that they haven't tapped into yet. “Then we’ve brought back the popular lunch and dinner service with a revamped menu.“There’s a new pizza section - everyone loves the pizzas here - and they’re made fresh each day.”Emma’s role has included helping to redevelop and streamline the kitchen so staff can have a faster and higher service turnover.She has been working closely with the team to source the best suppliers, highest quality stock and ensure the catering staff and kitchen team are focused on “quality of the service as well and the products”.“We also want to make sure in the coming weeks that everybody's aware of our new menu and opening hours,” says Emma.“It’s such a beautiful spot to sit on the balcony and we want locals to come and enjoy what we have to offer.“There are a lot of cafes in Kiama but a lot of them don't have a view like this, north facing where people can sit in the sun while enjoying their food.“We want to really engage our community and make sure that the golf club is their first choice if they want to go out for breakfast, lunch or dinner.”

Between the cats, dogs and sad-looking rabbits are the snakes, skinks, turtles, lizards, rats, wild birds and reptiles of all kinds. Even geckos.Who knew that the South Coast harboured a vet specialising in reptiles?Well, one person who did was the representative for the wildlife rescue group WIRES, Jamberoo-based Hugh Marriott. For the endless roll call of snakes and reptiles damaged by cars or rescued from neighbourhood backyards, he has relied for years on the services of Kiama Downs Veterinary Clinic’s Dr Amanda Brett.Whether he’s carrying a blue-tongue lizard hit by a passing car or an escaped pet Centralian python that people have found in their back shed, Hugh makes the trek to Kiama Downs several times a month.While your stricken cat or ailing dog won’t be turned away, the clinic particularly specialises in exotic wildlife on Mondays and Fridays each week.Dr Amanda has a lifelong passion for reptiles, including her pet Cunningham’s skink, affectionately known as Pretzel. Their personalities are a subject of eternal fascination.“Pretzel is a really friendly lizard,” she says. “He has really soulful eyes. He loves cuddles.”Hugh is particularly fond of blue-tongue lizards, which are breeding at this time of year and a common visitor to his cages in Jamberoo, where injured wildlife can spend months before being released back into the wild.“They have a personality, most definitely,” he says. “They are amazing, really curious critters. And placid. “They are normally chill. They are outstanding Illawarra residents. They take out snails, like strawberries and eat mice. They are an all-round addition to your garden.“We are getting lots of baby blue-tongues at the moment. They are born alive and are independent at birth.”For Amanda and Hugh, their fascination with reptiles began early in life.“I have always liked the weird and wonderful,” Amanda says. “I grew up around the Australian bush. I was catching lizards and snakes when I was young. My grandparents had a farm on Cambewarra Mountain.“We are lucky in Australia - we have such a variety of really interesting creatures, and they deserve to be preserved.”She says many of her customers bringing in reptiles became acquainted with them because of their children.“One of the major things I have learnt is that when people first decide to get lizards as pets, usually for their kids, they then absolutely fall in love with them,” she says. “The lizards like to sit and watch TV; they want to be part of the family.“They will tap on the glass to be let out. They want to be out there with you.“We grow up fearing reptiles; we are taught snakes are scary, but if you take the time to get to know them it will change the way you feel. They have wonderful personalities and make great pets.”Hugh agrees. “The main thing to remember is reptiles are not out to get you.”That said, if you find an unwelcome visitor in your backyard, he advises to steer clear and ring WIRES.Most lizards can be cheerfully left to their own devices. But if you really have a blue-tongue you want rid of, give them a call. Don’t kill them.Snakes, too, are active at this time of year.“As we move into the cooler weather snakes are looking around for somewhere to spend the winter, and building up on food.”While diamond pythons, native to the Illawarra, are not venomous, others can be deadly or make you very sick. Of particular concern are red-bellied black snakes, which can be lethal.But there are others to be avoided, including golden-crowned snakes and small-eyed snakes.To contact Hugh directly, phone 0401 394 444. Known as the Snake Catcher of Jamberoo, he is also the reptile coordinator for WIRES for the Illawarra. For any other wildlife rescue, ring WIRES on 1300 094 737.

“I’m so sorry, ladies. I have some bad news,” Slow Dough co-owner Lucy King tells the group who have just arrived at the seaside bakery for coffee. “We’ve sold out of treats.” It’s 11.30am on a Friday and there’s not a spare seat in the house. Only a handful of choc-chip biscuits and focaccia slices topped with seasonal ingredients are left after a busy morning of trade. When Lucy and her husband Richard opened the doors of their artisan bakery two years ago, this is exactly what they hoped to achieve - a community coming together to enjoy baked goods, coffee and each other’s company and empty shelves at the end of the day.“Running a business is really hard work,” says Lucy. “Our team works long hours, everyone’s on their feet all day, it’s very hot in the bakery.“But one of the things that brings us all a lot of joy is when we get a spare minute to look out the window and catch moments where people are biting into their sweet treat. “Seeing the happiness on their face makes all the hard work worth it.”The couple, who moved from South Africa to Melbourne where they worked in high-powered corporate jobs, settled in Gerringong when Victoria’s borders were closed during the COVID-19 pandemic. While working from home, Richard, who has always loved baking, dabbled in making sourdough like many during the pandemic.Soon they were baking loaves of sourdough out of their garage and delivering to family and friends throughout the lockdown. Demand was high and they eventually opened a shopfront in Kiama in early 2024.Lucy and Richard King at Slow Dough. “When we decided to leave our corporate careers and do this, it was not only because Richard enjoyed baking and making a really good product, but we saw the impact of coming together around good sourdough in our garage,” explains Lucy.“Introducing neighbours to each other and the sense of community that was created in our garage was the reason we did this, ultimately everything we do comes back to that, bringing people together around good food.”Such good food that Slow Dough was recently rated among the state’s top regional bakeries on popular websites Broadsheet and Delicious. With word quickly spreading among food lovers, and Kiama already a popular destination for travellers and day trippers, the Kings found themselves busier than ever.But an increase in customers brings with it new obstacles to overcome. Namely how much product to make to remain financially and environmentally sustainable while also ensuring local customers don’t miss out on their beloved bread.Richard says knowing exactly how much to bake for each trading day “is the bane of my existence”.“Getting the balance right is challenging,” says Richard. “There are so many factors to consider. “It’s one of the hardest things to get right but I feel like we're getting it right more often now. But there are still days where we don't produce enough or have too much left over.”The Kings use the highest quality ingredients to produce their baked goods and with prices increasing across the board any leftover product is a financial hit. “We use very expensive ingredients so we don't want to be throwing money down the drain,” says Richard. “We go through up to 500 free range eggs and 40kg of butter each weekend,” adds Lucy. “So when we sit down to plan our menu each week we look at not only what’s in season but also our production capacity to make sure we’re not putting undue pressure on our team of three bakers.”“And we look at the weather,” says Richard. “Weather plays a huge role in getting the balance right of meeting customer demand.” The pair are also mindful of their environmental footprint and each week send around 500 litres of kitchen waste and compostable customer packaging to feed a local permaculture garden in a partnership with The Passion Project.Lucy and Richard, perfectionists at heart, are constantly striving to improve their products and sustainability, while ensuring local customers don’t miss out on bread or treats during peak times.“One of the things we're really focusing on this year is creating more experiences for our local customers because we love that we have a consistent group of supporters who get joy out of picking up their bread and having a coffee and connecting with one another on the grass,” says Lucy.The pair briefly considered throwing a birthday party at the seaside store to celebrate two years in business, but finding time in their busy schedules proved difficult. Then an opportunity arose to have local DJ Clay Comber host a Bread and Beats party on Valentines Day.It was a way for the Kings to show their love for the local community who had wholeheartedly embraced them, their business and their ethos - a quality product, created sustainably, which brings people joy.“We want to create experiences that give back to the community, and Bread and Beats was fantastic, we had so many people turn out,” says Lucy.They will hold another community event on 20 March, from 9-11am, in partnership with local artist Amy Kinzett. The event is free and Amy will teach kids and adults how to create a masterpiece using just paper and glue. For more information visit @amykinzett_art on Instagram and Facebook.Local customers can also pre-order their bread and treats to make sure they don’t miss out by visiting www.slowdough.com.au.

Lime Building Group is making waves in Kiama – this time, helping the local surf life saving club replace a 20-year-old rescue boat with a new life-saving vessel.The donation from the local building firm has already been put to good use with the new Inflatable Rescue Boat (IRB) officially “christened” at Sunday’s nippers event. The old boat, which had been in service for two decades, was worn and outdated. Joel Stewart, founding director of Lime Building Group, was proud to support the community initiative."We’re fortunate to have such a passionate, talented and welcoming surf club community. “The work they do is crucial in keeping our beaches safe for both locals and the thousands of visitors we attract each year," Stewart said.As a local business owner and a parent whose children enjoy Kiama’s beaches, Stewart felt it was important to give back to the community."I’m honoured to support the club so their volunteers and professionals can continue their vital work,” he said.“Their previous IRB was in desperate need of an upgrade. “We’re incredibly proud to play a small role in helping ensure our beaches are not only beautiful, but some of the safest on the coast."Stewart emphasised the surf club’s central role for the local area."The surf club is such a cornerstone of this community. They give so much to our town, and supporting them is really an investment in the safety and future of our whole community."His journey from growing up on a farm in Foxground to founding one of the South Coast’s most respected building firms reflects his commitment to local excellence and community.Through both his professional work and civic engagement, Stewart continues to make a tangible difference in Kiama and beyond.

Kiama Leagues Club was alive with colour, flavour and festive spirit on Wednesday night as guests gathered to celebrate the Lunar New Year at Cedar Cutters Sports Bar.The special Lunar New Year set menu delivered exactly what was promised - a bold, banquet-style dining experience designed for sharing and savouring.Guests enjoyed the generous offerings from the carefully curated menu that highlighted classic Asian flavours and techniques. It was a lively, social atmosphere, with diners sampling the variety while enjoying the buzz of the sold-out event.Entrees featured steamed pork and chive dumplings alongside duck spring rolls with salt and pepper squid. The main course selection was equally impressive, with Cantonese soy and ginger barramundi, Kung Pao chicken and rich braised beef short rib, complemented by seasonal Asian greens. The meal ended on a high note with a coconut and kaffir lime pannacotta, offering a light yet indulgent finish - all favourites that reflect the warmth and generosity traditionally associated with Lunar New Year celebrations.The event showcased the club’s commitment to offering diverse dining experiences and celebrating cultural occasions within the community.Hats off to executive chef Sarah Rebbeck for delivering an outstanding event that was widely praised by diners. The banquet-style format encouraged sharing and conversation, creating a warm and celebratory atmosphere in keeping with the spirit of Lunar New Year.The Cedar Cutters Sports Bar proved a perfect venue, with its extensive sports coverage screens themed for the occasion to enhance the setting. One fellow diner even suggested the banquet could inspire a regular seafood feast to follow on from the popular Oyster Sundays - an idea many would welcome.Judging by the strong turnout and positive response from diners, the Lunar New Year banquet was a standout success and a welcome addition to the club’s calendar of special events.

As a journalist, it can be difficult to be unbiased at times, especially when you love Italian food and you’re tasked with writing about pizza (there are worse jobs, I suppose). The assignment from The Bugle was to check out the local pizza scene. However, this journalist went to one of Kiama’s newest pizza joints, Loui’s, and decided she’d seen all she needed to see in regards to pizza and anything carbohydrate related.Upon walking into Loui’s, owned by Morgan Lewis, also the proprietor of Fillmore’s, I instantly felt welcome. The layout is spacious yet cosy, with plenty of natural light and the staff are friendly and easy going. Renovated by Morgan using recycled wood, the interior strikes a balance between openness and warmth. He had the goal of creating a space where locals - although tourists are also welcome - would feel comfortable eating alone at the bar and chatting to the staff. He also wanted to offer late-night dining to the local community, something of a rarity in Kiama. And in particular, he felt it was important to create a safe space for women to dine alone.In addition to the welcoming atmosphere, the food at Loui’s is certainly something to write home about. Based on traditional Italian food, which at its core is simple and uncomplicated, Loui’s offers a variety of pizzas and pastas which prove less is always more. Morgan worked closely with Adam Childs to create a simple yet satisfying menu. Having previously worked together at Fillmore’s, he said “it’s a really good partnership, it works great”.This is evident as they laugh and chat about the menu that they developed together. Despite the simplicity, the ingredients are high quality and local.“It’s very important to have really good, fresh produce. And everything is made fresh on-site daily … and it’s ever evolving,” Morgan said.Some recommendations from Morgan and Adam are the potato pizza and the salami pizza, which of course I had to try and, as expected, they were tasty and fired to perfection. If you’re looking to feed a crowd, the table of nine that I dined with shared five pizzas which was enough to satiate us all. While sipping on wine curated by Yakka and waiting for our pizzas to be woodfired, I caught glimpses of Adam kneading and tossing the pizza dough fresh to order (oh, to be the dough). After pizza, it was time for dessert. On offer were oven-roasted, glazed peaches served with pistachio or vanilla gelato. The peach itself was somewhat tricky to eat with a spoon, so I suggest picking it up and biting into it while simultaneously manoeuvring the gelato into your mouth. Although be warned - you might feel like you should buy the peach a drink before consuming this way. If you still have room after dessert, why not treat yourself to an affogato with coffee from a local roastery, Little Earth.Loui’s is open Mondays, Tuesdays and Thursdays from 5pm-10pm, Fridays and Saturdays 5pm-10:30pm.

When four friends from Kiama heard that Gainsborough’s much-loved takeaway was suddenly closing, they came together to fast-track a plan they’d been sitting on for years.“We jumped into dream mode,” recalls Esther Keenan, best known as the owner of local printing service Known Design and Print. Along with her husband, Nathan, and close friends Michael and Shaye Lucassen, they began to “put legs on a conversation” they had been having for over two years.The dream? To create a local smokehouse in Kiama.Between the four friends, they had the skillset. Michael is the chef in-store, with more than 30 years’ experience; Shaye and Michael both have extensive food backgrounds, catering locally for events in Kiama for years.What they didn’t have was time — the lease on the shopfront had to be filled urgently. Overnight, Gainsborough Takeaway was transformed into Hook & Ember. Their slogan? Coastal flavour, smokehouse fire.“We opened just two weeks after confirming our lease at the Gainsborough shops,” recalls Keenan. “It was a hectic forty days from Christmas onwards, with new opening hours coming into play at the start of February.”When Hook & Ember opened eight weeks ago, they were “blown away” by the support of locals — some relieved fish and chips were still on the menu, many excited by the prospect of smoky specials.“Naturally, we knew we couldn’t get rid of fish and chips, but wanted to add our own flavour,” says Keenan. “This is where Michael’s experience and enjoyment of smoking meats and being creative with food came into the picture.”Pre-orders are currently open for their second Smokehouse Saturday on 28 February. Locals can pre-order limited-edition, slow-smoked items, including their signature 24-hour brisket, pork belly lollipop, or a ‘full-tilt smokehouse spread’ made for sharing.Their first Smokehouse Saturday in January sold out.“There was a great atmosphere,” recalls Keenan. “We had acoustic live music on the pavement, with locals bringing camp chairs and enjoying their smokehouse packs scattered around the front of the store.”Next on the menu? A catering service, offering their signature smoky menu for events and parties.The couples have four children each, with ages ranging from eight to 19, so it’s a busy time for the four entrepreneurs, who are bonded by their shared aspirations.“Both families have very full lives, with a whole bunch of kiddos on board,” says Esther. “Some [of our kids] love working in-store — and others just enjoy the food they get to eat.”For pre-orders, visit hookandember.com.au.

Kiama residents are leading the charge when it comes to clean energy adoption, with solar rooftop panel installation in the LGA higher than the national average. Steve Heinecke is one of thousands of residents who invested in rooftop solar several years ago to lower his household electricity costs. Now the Kiama resident has supercharged his energy-saving measures by installing a solar battery, allowing him to store the energy produced by his rooftop panels.Last July, the federal government introduced the Cheaper Home Battery scheme, reducing the upfront installation cost of home solar batteries by up to 30 per cent.The incentive cemented Heinecke’s decision to invest in the technology and the timing allowed him to take advantage of the peak summer sun, with Kiama-based business All Australian Energy installing the battery in December.Heinecke is not alone in taking advantage of the solar subsidy. A recent report by the Clean Energy Council found 183,000 solar batteries were sold in the six months to December 31, 2025. This figure is more than the previous four years combined.“I decided to invest in the battery as I thought it was a good thing to do for the environment,” says Heinecke. “But the cost reduction helped my decision to purchase a battery. “While we had low power bills with two people in the household, the battery will allow us to start storing solar energy and over a 12-month period we should have enough so that we don’t get a power bill at all.”He also likes the fact that the battery will provide back-up power during a blackout “and make us self sufficient”.Figures from the Australian Photovoltaic Institute show more than 40 per cent of households in the Kiama LGA now have rooftop solar, higher than the national average. Australia is a world leader in renewable technology, with more than 4.2 million rooftop solar systems installed across the nation. Until recently only one in 40 households used batteries to store their solar production.The Clean Energy Council report - which tracks national trends in renewable energy uptake from 2020 to 2025 - found the “high cost made solar batteries out of reach for many households”.But the Cheaper Home Batteries Program “has reduced barriers to these high upfront costs,” says the report, with the number of battery installations more than doubling year-on-year to 454,753. Now one in 24 households has a solar battery.With rooftop solar producing almost 15 per cent of the nation’s electricity - five years ago it produced just 7.2 per cent of electricity - Heinecke believes the long-term benefit of panel and battery installation outweighs the upfront cost.Heinecke has urged consumers who want to save money and the environment to do their homework and look into how a solar battery could help households turn sunlight into savings.

The South Coast’s independent spirits scene received a significant boost last Saturday when the highly anticipated arrival of The Drink Show took over The Pavilion Kiama for its boutique regional debut.The event, which focused on quality over scale, attracted an engaged crowd of spirits enthusiasts to sample rare, small-batch offerings from some of Australia’s most acclaimed artisanal producers. From the botanical complexities of North of Eden Gin and Karu Distillery to the agave-inspired Florcita Tequila, the Pavilion floor was a showcase of craft innovation not typically found on local bottleshop shelves.The day was punctuated by three tasting sessions and a series of intimate masterclasses that allowed for deep-dives into the distilling process.Amber Lane Distillery cellar master Rod Berry led a highlight session, “The Secret Blend Behind Australia’s Best Whisky 2025,” where attendees stepped into the role of blender. Using barrel samples and syringes, participants recreated elements of award-winning blends, gaining firsthand insight into the premium techniques that have put the distillery on the national map.Meanwhile, Felix Clarke of Ester Spirits brought a summer vibe to the Pavilion with his “Summer Drinks” workshop, demonstrating how to elevate the award-winning Old Tom Gin for home entertaining.While many major city festivals rely on sheer volume, event coordinator Mick Turner says that Kiama’s success was measured by the depth of interaction.“For a debut event in Kiama, we were pleased with the atmosphere and level of engagement,” Turner said. “The crowd was compact but genuinely curious and interested in the producers, reinforcing the appetite for curated drinks events in the region.”Exhibitors including Banks & Solander, Phoenix Distilling Co., Noble Bootleggers, and SoHi Spirits reported high levels of engagement, with many attendees opting to purchase bottles directly from the makers – a clear sign that the "meet-the-maker" format resonated with the local community.The success of the Kiama event serves as a proof-of-concept for bringing high-end, independent drink tours to regional hubs. The intimate nature of the sessions ensured the "story behind the bottle" remained the focal point.“Kiama confirmed the value of bringing independent Australian drinks producers into regional communities in a curated, considered way,” Turner added. “The learnings will shape future tours, with Maitland in May set as our next stop.”As the sun set over Surf Beach, it was clear Kiama’s palate for independent spirits is only just beginning to wake up.

Kiama is famous for the Blowhole but there’s another local drawcard that’s got tongues wagging - the local sandwich scene. Sandwiches are frequently overlooked as a culinary offering worth celebrating. They are more than just a daily staple for school kids and office workers alike. Kiama is proving the humble sandwich is anything but boring. So, here is our local guide to some of the best sandwiches Kiama has to offer.Scoops60 Terralong Street@cafekiamascoopsIt’s 10am at Scoops and customers are already piling in to order ice cream and banh mi from Quang Nguyen, who started selling the traditional Vietnamese street food during the off-season.Combining the flakiness of a French baguette with the fresh, tangy flavours that are signature to Vietnamese food, it seems banh mi is a strong choice for locals and tourists whether it’s breakfast, lunch or dinner. The banh mi sandwiches at Scoops draw inspiration from Quang’s grandmother’s secret recipe and are as good as they sound. A popular choice amongst tourists and locals is the Deluxe Crackling Pork banh mi. And if that isn’t enough to get your taste buds tingling, bao buns are also on offer. Similar to banh mi, bao buns are instead made from pillowy, steamed buns that are designed to be a convenient, on the go meal. In fact, bao buns are considered an egalitarian street food in Vietnam and are consumed by people from varying economic backgrounds due to their convenience and affordability. So, if you’re looking for a quick but tasty lunch on the go, then be sure to scoop one up for yourself.Deliman98 Terralong Street@deliman2533Luke O’Donohue opened one of Kiama’s newest food destinations, Deliman, after he first fell in love with Kiama six years ago and decided to permanently make the move. Deliman boasts a range of Italian style deli sandwiches and also expands its offerings to meatballs and Roman pizzas, which are made using a focaccia slab rather than a traditional pizza base. Despite sourcing fresh, local ingredients, including schiacciata bread, which is similar to focaccia but is flatter and chewier, from Parfait, Luke was at first hesitant about selling $20 sandwiches. But he insists that people are happy to pay for good quality food. His point is driven home by a group of happy customers who can barely restrain their post-sandwich glee as they exit his shop. He attests this customer satisfaction to a combination of good quality ingredients with a focus on bread and of course, a little bit of love. If you’re yet to wrap your hands around a Deliman sandwich, then why not try The Don, made with double smoked ham, mortadella, salami cotto, rocket, red peppers, pesto and deli dressing. It comes highly recommended by the deli man himself. Native58 Terralong Street@nativekiamaThough Twinkle Machado is not a native of Kiama, she certainly feels like one now. The cafe owner first developed her passion for food at her family’s restaurant (also called Native) in Ulladulla before deciding to open her own location in Kiama. In addition to the specialty iced drinks that come in branded cans and are filled and sealed to order, Native has also developed a name for itself as the local spot for bagel sandwiches.The most popular is the Brekkie Bagel, which includes a house-made relish. All the sauces and condiments at Native are made from scratch by head chef Harold Tuscano, including Native’s newest bagel sandwich, the Chilli Bird which is made with lemon herb chicken, mayo, breadbutter pickles, rocket and chillies that are fermented on-site for seven days. Delicious filling can only get you so far when it comes to bagel sandwiches as the bagel should be soft on the inside but still slightly crunchy on the outside. As a former resident of Montreal - a city famed for its bagels - I can confirm that Native has certainly stepped up to the plate (literally) with bagels that bookmark its delicious ingredients perfectly. Lane4/42 Collins [email protected] is Kiama’s newest addition to the sandwich game and welcomes vegans, vegetarians and meat lovers as part of its clientele. It really does seem that there is something for everyone, including those seeking gluten free options and the kiddos (yes, I’m referring to the big ones too) who will be thrilled to find Unicorn Bread, which is a nod to the childhood classic, Fairy Bread but also features white chocolate ganache. Other popular options for those lacking a sweet tooth include the Chicken Katsu sandwich and the Miso Eggplant sandwich. Keeping things simple has become an artform at Lane where owner Robbie Blackburn knows what he does and does it well. But don’t be fooled, these aren’t your everyday, run-of-the-mill sandwiches, oh no. In addition to sourcing fresh bread from Parfait and insisting on using fresh ingredients that are sliced and crumbed daily, the sandwiches at Lane also feature its signature cross section garnish - a nice little flourish for a food item that represents simplicity and convenience. Robbie is also passionate about building community and encourages his staff to do the same by chatting to customers while they make their sandwiches. And if all of that talking and eating has left you feeling a little parched, then there are plenty of drinks on offer including a variety of matcha lattes (strawberry, pistachio and mango), spritzes and cold brew coffees on tap. But get in quick because the sandwiches at Lane change almost as quickly as the seasons! Some other notable mentions include the gyros at Souvla & Grill and the wide range of sandwiches at The Deli in Gerringong. But a girl can only eat so many sandwiches in one day, so go and try them for yourself.

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Berry-born surfer, Adam Guthrie’s life altered its course after what started as a routine day surfing in Gerringong. Paddling out in rough waves, he felt a sharp, piercing pain in his chest radiating down his arm. Rushing to the hospital, he learned he had suffered a heart attack — he was 39 years old.For the chef, who began his career in the eighties at The Baker in the Bunyip in Berry, it was a wake-up call. Despite being a keen surfer, he was “fit and overweight, and knew I shouldn’t be out there.” He was also “caught in a cycle of relentless stress”, and knew it couldn’t continue.Sudden death from cardiac arrest in a young person is a very rare but tragic outcome. The baseline risk in Australia for people under 35 is 1.3 per 100,000 people per year, according to data from The Heart Foundation, with 15 per cent occurring either during or immediately after exercise.At the time, Guthrie was working in real estate, after previously opening a vegetarian cafe in Nowra, Adam and Eve’s.But the heart attack sparked a dramatic shift: he sold his business and dedicated himself to reclaiming his health through better food, movement, and habits he could sustain. He was also inspired to help other people do the same.Now a wellness coach, plant-based nutritionist, and breathwork and yoga teacher, he developed the I Feel Good Program — a supportive guide to feeling better in your body and your life as you age.Gurthie's plant-based cooking class and dinnerIt’s also inspired by his background as a chef, and a desire to make healthy food pleasurable. “I have the plate with all the right ingredients and portion sizes,” he says. “I can turn it into any cuisine – Chinese, Italian, Vietnamese, Brazilian, Mexican, even Aussie meat-free meals. The secret is adding more plants.”To date, over 6,000 people have joined the program. “When we get to our age, we just want to feel good,” Guthrie said. “We don’t need strict rules or fitness challenges. My program helps people enjoy their food, nourish their bodies, and reclaim their energy.”Guthrie’s work is also deeply rooted in community. He believes the people around us shape our habits, and connecting with like-minded individuals makes healthier living more achievable. “If you surround yourself with others who are doing the same things, it becomes natural,” he explained. “It’s about practice, not perfection.”Now 56, Guthrie splits his time between Byron Bay and Bali, embracing environments where healthy eating and wellness are part of daily life. He continues to tour the South Coast, holding classes in Berry, Huskisson, and Kiama, sharing practical tips and quick, 15-minute meals.Gurthie with happy attendees at his class in Berry 8 January  “The idea is to make it simple, tasty, and sustainable,” he says. “Once you start eating this way, everything changes.”

When The Spot café opened in Kiama Village in July, owner Luke Gamble-Smith wanted to create a “piece of heaven,” where he could build meaningful relationships with customers, staff, and suppliers.However, less than 18 months later, the business has closed — the latest casualty of the rising cost of running a business and the challenges of renting a space in Kiama’s prestige retail precinct.“Obviously, the cost of being there was a massive portion of our revenue,” Luke told The Bugle.The other issue was foot traffic — he didn’t observe the overflow of customers from Woolworths as expected.“I’ve been told [Woolworths’] Direct to Boot has been far more popular than expected,” says Luke. As a result, people are driving through the carpark without stopping for refreshments.He also believes the installation of boom gates and the sale of the Blue Haven Bonaira complex had an impact.“[Last year], the economy's taken a hit across the board,” he says. “Hospitality is copping it more than anyone else.”Throughout Kiama Village, it’s a familiar story.In 2024, project and development management services HGW Projects were enlisted to manage the tenancy coordination of Kiama Village, including 19 new tenancies. Four months ago, they announced on LinkedIn that the village was “now complete and thriving.”However, the sight of empty shop fronts is a confusing message — and a reminder of the importance of supporting small businesses.“From what I know, the only shops that are doing well would be Noodle Paradise and the Sushi Hub,” says Luke. “From the rest, I believe everyone else is also struggling.”His advice to local shoppers? Share the love and try something different — for your sake and the local economy’s.“My two favourite customers had gone to another local café for 30 years before us,” says Luke. “That café shut down and changed owners, so they started coming to us — and they loved it.”“It’s great to support the same business over and over again, but the reality is, you need to share the love a little.” An Albion Park local, he is looking forward to focusing on his other businesses and spending time with his young family.He adds: “I hope all the other retailers do well; it’s been a long battle. Hopefully, our closure is the catalyst for some change.”

Forget the usual crowded tourist spots. If you’re craving something different, why not explore a destination that’s untouched by mass tourism? At Travel Focus Group, we love helping travellers uncover hidden gems - destinations that are beautiful, culturally rich, and far from the beaten track. Oman. Think of Oman as the Middle East’s best-kept secret. Explore the golden dunes of Wahiba Sands, marvel at Jebel Akhdar’s rugged beauty, and visit ancient forts and bustling souks in Muscat. Wander through the fragrant Nizwa market to experience the essence of Omani culture or relax by the pristine beaches of the Musandam Peninsula. Oman’s warm hospitality, rich heritage, and unspoiled landscapes make it an unforgettable alternative to busier Arabian destinations.Azores, Portugal. If you’ve been dreaming of an island escape but want something different, the Azores might just be your paradise. This volcanic archipelago offers lush green valleys, steaming hot springs, and deep-blue crater lakes that look like they belong in a fairytale. Best of all, the Azores have kept their authentic charm, so you’ll feel like you’re discovering a side of Europe most people miss.NamibiaNamibia. A place that makes you feel small - in the best way. Standing on the towering red dunes of Sossusvlei or gazing across the endless Namib Desert, you’ll realise just how vast and wild the world can be. Add to that the thrill of spotting rhinos or lions in Etosha National Park, and you’ve got an adventure you’ll never forget. For something truly unique, explore the eerie Skeleton Coast, where shipwrecks are scattered. Namibia is raw, rugged, and utterly mesmerising.Lofoten Islands, Norway. These islands offer jagged peaks, serene fjords, and quaint fishing villages. Located above the Arctic Circle, this destination is a haven for outdoor enthusiasts. Kayak through tranquil waters, hike trails with sweeping ocean views, or simply soak up the charm of traditional rorbu (fishermen’s cabins). Depending on the season, you can bask under the Midnight Sun or marvel at the Northern Lights. Its untouched beauty and a peaceful atmosphere promising inspiration and serenity.Georgia. This nation is where Europe meets Asia, and the result is something magical. Tbilisi’s Old Town feels like stepping into a living history book, with its winding streets, sulphur baths, and buzzing cafes. Head out to the vineyards of Kakheti for wine that’s been made the same way for thousands of years or trek through the dramatic Caucasus Mountains to discover ancient towers and alpine meadows. But the real magic lies in the people - Georgians are some of the most welcoming hosts you’ll ever meet, and they’ll make sure you leave with a full stomach and a happy heart.Ready to explore somewhere new? Let Travel Focus Group help you plan the trip of a lifetime.

As part of a series looking back at the major moments of 2025, The Bugle is presenting a look back on the stories that mattered on the South Coast over the past 12 months - this article was first published on 6 MarchHunter S. Thompson. Tom Wolfe. George Plimpton. These are just a few of the names most people associate with Gonzo journalism, a unique style where the journalist immerses themselves fully in the story, often writing from a first-person perspective. Well, now you can add Lleyton Hughes to that list because on Monday, 24 February, I took the long journey from The Bugle offices on Terralong Street all the way to the Kiama Surf Life Saving Club (SLSC) clubhouse on Manning Street to take part in a yoga session hosted by Chris Whyte, the man behind 7 Mile Yoga.I walked into the near empty room overlooking Surf Beach, there was a mat in the middle of the room and a candle and Chris was there of course. As we waited to start, I chatted with him about how he first got into yoga.Candles and other items creating the calming atmosphere of a yoga class. Photos supplied.“I dabbled a bit with it in my 20s, but then life happened, and I didn’t have much time for it,” he said. “Then, after a work injury in my late 30s, early 40s, I decided to get back into it - and I’ve been doing it ever since.”I asked him, “What kind of results did you see? Any benefits?”Chris leaned back, thinking for a moment. “For me, I found my recovery time was much quicker, and I wasn’t injuring myself as much because I was more flexible. Plus, there’s the mental side - it's great to spend an hour focusing just on yourself and your breathing.”With that, we got started. Chris assured me he'd make it easy since it was my first time. We began with some simple breathing exercises, and as soon as we did, I could feel myself relaxing.With that, we got into it. Chris assured me that he would make it easy, since it was my first time. We began with some simple breathing exercises, and as soon as we started, I could feel myself relaxing.It was as if Chris had disappeared, and I was alone in the top-floor room of the Kiama SLSC clubhouse. The waves crashed in the distance, and calm music floated through the air from Chris’ speaker.7 Mile Yoga focuses specifically on men's yoga, with Chris aiming to attract more men - especially tradies - into the practice."When you're a tradie, you work physically hard all day, but most guys don’t stretch," he said. "It’s odd because people stretch before sports or strenuous exercise. But tradies just wake up and dive straight into lifting heavy loads or digging or whatever, without taking time to stretch."A photo of one of 7 Mile Yoga's mens yoga classes. Photos supplied.Chris paused before adding, “Even just a little bit - say, once a week - can make a huge difference. It helps keep your body more flexible and reduces the chance of injury. Especially as you get older. And for those who aren’t as physical and spend a lot of time sitting, yoga is great to get the blood flowing, make you sweat, and get in some light resistance training."Chris’ words rang true for me. I’ve played sports my whole life and hardly ever stretched, so I could immediately tell that even just that one hour of yoga was going to do wonders for my body. And I wasn’t the only one who felt this way.“I had guys come back after the Christmas break telling me they really missed the sessions,” Chris recalled. “Last week, my class in Moss Vale was only the third one, and they all clapped at the end, saying it was unreal. So I think they’re really enjoying it and feeling the benefits.”Despite its calm and relaxing atmosphere, yoga is by no means easy - especially if, like me, you haven’t stretched in years. I worked up a sweat as I tried to stretch muscles that had been dormant for far too long.If you’re a guy and you’re thinking about giving yoga a go, I highly recommend Chris’ classes. They’re laid-back but effective, and Chris ensures the pace is comfortable for beginners. Classes are held on Mondays at 6pm at Kiama SLSC, Wednesdays at 6pm at the CWA Hall in Moss Vale, and Thursdays at 6 pm at Shoalhaven Heads Surf Club.You can simply turn up or follow 7 Mile Yoga on Instagram for more details and to get in touch with Chris directly.

Please note - this article was first published on 25 April This year marks nine years since Cheryl and Jamie Warren became joint owners of the historic Jamberoo Pub - but their family’s connection to the venue runs much deeper.Built in 1857, the pub has had a long and colorful history. Its relationship with the Warren family began in 1987 when they first started running the business.“We've been running the Jamberoo Pub since 1987,” Jamie says. “So I've basically worked there ever since - it's really the only job I’ve ever had.”Jamie became co-owner with his father in 1995, around the same time he and Cheryl got married.“Jamie and I met many years ago, and I actually worked at the pub back in the early ’90s,” says Cheryl. “I’m a CPA and tax agent, and while I’d been working for other accountants in public practice, I was already deeply involved in the pub’s accounting.”But Cheryl’s ties to the pub go even further back than she originally realised.“I later found out that the man who changed the pub’s façade in the 1950s - giving it the look it has today - was actually my uncle’s stepfather, a Welsh opera singer who owned it at the time,” she says.In 2018, Cheryl and Jamie officially bought out Jamie’s father to become co-owners. Since then, they’ve been running the pub together, and the love they have for it has never faded.“It’s always been a classic old country pub that needed some work, but it had this incredible atmosphere,” Jamie says. “That’s something that’s stuck with me all these years.”Jamie and Cheryl on the Jamberoo Pub veranda on their wedding day (11 February 1995). Source: Jamie WarrenJamberoo has long been a farming town, and Jamie reflects on how the pub’s patrons have changed over the years, even if the essence hasn’t.“Having first lived in Kiama and then moving to Jamberoo, it was a real farming community. And the crowd you would have in the pub most afternoons would be the dairy farmers with their dogs, pigs, snakes, even horses at times,” says Jamie. “It was just very jovial and there was a lot of camaraderie. There's obviously not as many farmers now and a lot of new people. But there is still that farming vibe - we still have roughly 15 to 20 dairy farms - but we have also connected with the various sporting bodies in town and community groups. There’s still a real sense of togetherness here.”The past nine years of ownership, though, haven’t been without challenges.“We’ve been through one of the most tumultuous periods in recent history,” Jamie says. “I think you'd be hard-pressed to find a publican in Jamberoo who’s dealt with what we’ve faced - especially the COVID pandemic.”“Getting through COVID, following all the rules, and trying to keep things going - it wasn’t easy. Even before that, bushfires and other events hit businesses across the South Coast. It’s been a tough run, but we’re finally starting to see improvement.”One of the more meaningful additions to the pub is the Johnny Warren Room, which honours Jamie’s uncle and godfather - legendary Socceroos player and SBS commentator, Johnny Warren. The room is filled with memorabilia and photos celebrating his life.“It’s a really special space,” Jamie says. “Every day we get to celebrate his legacy and share it with everyone who walks through the door. It’s the last thing people expect to find in a country pub.”“The number of people who come in and say, ‘Wow, I was at that game,’ or ‘My dad took me there’ - it’s incredible,” Cheryl adds. “People from all generations connect with those memories, and it’s amazing to hear their stories.” While Cheryl and Jamie have only officially owned the pub for nine years, their goal remains the same: to keep the Jamberoo Pub a warm, welcoming place for locals and visitors alike.“We want people to walk in, be wowed by the history on the walls, and experience something they can’t find in many other places,” Jamie says.

Kiama’s business community had plenty to celebrate and reflect on this year, with the Kiama Business Network (KBN) closing out 2025 as stronger and more connected than ever. As members gathered for the annual end-of-year celebration, the spirit in the room made one thing clear: for KBN, success has always been about community.Early in the year, uncertainty was still hanging over many small businesses, a leftover from the long economic tailwinds affecting so many of our local business owners. With many still in recovery mode KBN responded with action. The regular Business Connect events drew record participation, welcoming new faces, sparking lively conversations, and rekindling the sense of belonging and shared purpose that keeps local enterprise moving forward.One of the highlights was KBN’s first-ever Micro-Business event at The Pavilion, which showcased a roster of impressive up-and-coming businesses. Bee Burnett’s energy as MC brought the night to life and new business relationships were formed, reinforcing the benefits of locals buying local, including business to business. July saw another milestone: the inaugural Kiama Business Awards, pulled together in just six weeks with support from the Kiama Municipal Council, Mayor Cameron McDonald and several Councillors, plus many small business owners who stepped in to make it a night to remember. A record nine businesses and leaders from across the LGA were celebrated at the Business Illawarra Awards - a proud record, now set to return even bigger in 2026.KBN also doubled down on practical support for its members. Digital marketing and business mentoring workshops delivered hands-on advice, and spirited social media sessions drew strong attendance. “Business Health Check” day in May - run with local accountants - started honest conversations about keeping businesses robust and future-ready. Plans are already in motion for next year’s workshops on AI, cybersecurity, and smart marketing - especially for the quiet tourist seasons.Focus increased on mental health in 2025, with demand for mental health first aid sessions outpacing supply, underscoring the network’s ongoing need for support. Those conversations have already sparked new efforts around youth employment. KBN welcomed its first "Markets Crew," a group of high school students learning the ropes of casual work by helping at the Seaside Markets - assisting stallholders, guiding visitors with new retail maps, and forging connections between shops and markets. It’s a small but promising step towards youth empowerment as well as building strong links between the busy monthly markets and our retail stores.Advocacy remained front and centre with KBN organising roundtables and conversations with Council on the Employment Lands strategy, Housing consultation, 24 Hour Economy, Special Entertainment Precinct, CCTV, Lighting, events such as the NYE fireworks, and Night time Economy initiatives, alongside working with Business Illawarra and our regional Chamber peers on key issues facing businesses such as insurance costs, payroll tax, superannuation, utility costs and lack of suitable commercial space.And then there’s the ways KBN members keep finding to give back. Recently 18 of our own members lined up for the 100km Kiama Ultra Challenge spearheaded by the inspirational Nadia Guillaumier from NEG Photography - raising over $63,000 for four worthy charities. The energy and commitment in the room was incredible to be a part of and so very indicative of what Kiama is all about - pitching in, showing up, and making a difference together. Esther Keenan of Known Designs has also been instrumental in another fantastic community initiative - The Every Day Table - where affordable groceries, shared meals and real connection meet, restoring dignity and rebuilding community, together. There are many more in this community who quietly give back in so many ways and at this time of year, when we think of others, we salute you!As 2026 approaches, one thing is clear: Kiama’s businesses go further when they go together. The Network continues to evolve, not just as a place to swap contacts, but as a robust source of learning, support, and belonging. The Seaside Markets are still a monthly highlight three decades on, and KBN is already working on fresh ideas to bring even more life to the town centre.There’s more work ahead - new business leader mentoring programs, digital skills, and partnership with regional neighbours - but faith in the collective spirit is strong. Special thanks are owed to our KBN Board - Mat King, Rachel Edwards, Tanya Emmett, Bee Burnett, Anne Marie Esler, Derek McMahaon, Greg Langford, and Michael Emmett - your volunteer hours and dedication fly under the radar but makes a meaningful difference, and to KBN Executive Officer Mel Scarr and Membership Manager Leanne Brookes, the heart and soul of the KBN network - thank you!Thank you to everyone who showed up, rolled up your sleeves, and made this network stronger over the past year. Your energy and openness are what make this all worthwhile. We look forward to growing the network, creating new business relationships, and supporting all our Members in 2026. If the last year proved anything, it’s that Kiama’s business network is ready for whatever comes next - together.Please note - this is paid content

At 19, Kiama's Jonathan Keenan has launched his own bike repair business, filling what he identified as a clear gap in the market for fast, knowledgeable and convenient servicing.Keenan said the idea for That Bike Guy came from noticing how many riders struggled to find quick turnarounds and trusted advice.“I saw there was a gap in the market for quick and local bike repairs,” he said.Jonathan.“I can go straight to the customer, talk them through what's going on with their bike, and educate them on what needs servicing regularly.”His business offers a full range of repairs and maintenance, including brake services, tyre changes, brake bleeds, general tune-ups, and bike builds, especially leading up to Christmas.He works on everything from e-bikes and road bikes to mountain bikes and “anything in between".Jonathan and Kiama Councillor Yasmin Tatrai.The community response has already been overwhelmingly positive.“I did a flyer drop two days ago and I’ve already had four phone calls,” Keenan said.“That was from only about 100 houses, so it has come back pretty quickly.”Being young has brought both benefits and challenges.Keenan is a fully qualified bike mechanic with over five years of experience working in bike shops - “a quarter of my life,” he joked.He says the biggest hurdle is people assuming he’s inexperienced before speaking with him.But strong support from his dad has pushed him forward, along with a lifelong passion for cycling.For Keenan, the best part of starting the business has been meeting people he wouldn't normally cross paths with.”I love being able to help someone out, fix up their bike, and get them back on the road,” he said.Looking ahead, he hopes to expand his service area and maintain his goal of same-day repairs.His advice to other young people wanting to start a business is simple: “Just do it.The community here is great - they'll jump on board and support you.”

Cedar on Collins’ open day offered up a glimpse into their style of retirement living that’s a world away from the usual stereotypes. The modern retirement community on Collins Street, boasts 56 luxury apartments, and blends high-end facilities with a connectivity that community manager Laura Hooper says has become its defining feature. A total of 33 residents now call Cedar home.Residents gathered at the open house event “We’re very much connected and enjoy each other’s company,” Hooper said.For nearly 90 years, Fresh Hope Communities has operated retirement, respite and residential services as well as outdoor group accommodation and more recently affordable housing.They developed Cedar on Collins with a focus on independence, wellbeing and community. The Kiama site offers residents a maintenance-free lifestyle: maintenance requests are handled through a resident app and 24/7 emergency alarms and secure key-fob access provide peace of mind. Concierge services give the personal touch.What really sets Cedar on Collins apart is the way residents have turned the place into a true home. “What’s evident within our space now is that it’s actually their home, and that’s really important.” Hooper said.Spacious outdoor patioWithin walking distance to Kiama’s shops, cafes, and beaches, the location makes day-to-day life easy. Residents say the best part is what happens inside the community. “There’s a big social side,” one resident said. “We’ve got a gym, and the people here are really good – and it’s right in the middle of Kiama.”Along with the 24/7 gym, facilities include a wine cellar, workshop, landscaped gardens, rooftop terraces, secure underground parking and pet-friendly options. The on-site workshop, known as The Studio is stocked with materials for painting, woodwork, knitting and crocheting for residents and visiting family to enjoy. With its airy common spaces and manicured courtyards, the community feels more like a coastal resort than a traditional retirement home.Ocean view from rooftop terraceApartments range from around $900,000 to $1.5 million.One of the most-loved features is the rooftop garden, tended by a group of 10 residents who each look after a section of the space. Harvest days have become a highlight.“I love it,” Hooper said. "The Creative" workshop centre“They harvested yesterday and made deliveries to everyone’s door … They’re getting out of control,” she joked. “Last year, we had to end up making relish – so many tomatoes.” Updates from the gardening club appear in each resident newsletter, and the rooftop offers panoramic views across Kiama.Visitors are welcome, with dedicated parking onsite. “Just let staff know and we’ll go get them,” Hooper said.Fresh Hope Communities says Cedar on Collins is designed to offer independence while strengthening residents’ ties to the wider community. Its proximity to Kiama’s galleries, markets, beaches and entertainment venues means residents can maintain an active and engaged lifestyle. Blooming rooftop gardenIt’s truly reshaping the retirement experience. For more information visit cedarkiama.com.au.Dining area