Endless beaches, lush farmland and the ripple effect of a certain seafood chef from Cornwall are just part of the community-minded NSW region’s story
ou’re not considered a local in Milton unless you’re in a band, raise chickens and tend your own veggie patch,” laughs Katie Stidwill, co-owner of wholefoods cafe Milk Haus, set inside a converted cheese factory on a dairy farm. A surfboard roof rack on your car is also a must.
Set between emerald hills and the aquamarine sea, three hours’ drive south of Sydney, Mollymook and Milton are the gorgeous, surf-and-turf fraternal twins of Shoalhaven. Alongside their sensible sibling, the fishing port and service centre of Ulladulla, they offer white-sand beaches, massive waves, lush farmland, tranquil lakes, national park wilderness and very impressive golf-courses, if you’re that way inclined.
Renowned local big-wave surfer Brett Burcher, who’s also a teacher at the Milton public school, sums it all up nicely when he says: “we’re in a good paddock down here.”Thanks to the ripple effect of a certain seafood chef from Cornwall, the food and drink scene is also on par with an inner-city neighbourhood. Rick Stein may have kickstarted the gourmet ecosystem a dozen years ago , yet the region has always brimmed with finelocal meat, eggs, dairy, produce and, of course, seafood.
North Mollymook beach. The areas’s beaches go on forever, but this 2km crescent is a good place to start.While Mollymook and Milton may be enviable holiday destinations, they’re also vibrant and viable year-round communities that not only are home to farmers and fishers, tradies and alternative lifestylers but also, in a post-Covid world, to digital commuters, tree- and sea-changers.
This shift is not without complexity. Like many coastal areas in New South Wales, the last two years have seenMonica Mudge, a yoga teacher and founder of the not-for-profit
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