the food makers

A smiling man with short gray hair and a beard, wearing a black T-shirt with a ghost logo, holding a large black wok in one hand and a meat cleaver in the other, standing outdoors in front of a wooden fence and trees with autumn leaves.


  • GWYLO delivers bold, punchy flavours and sensational cocktails, all wrapped up in a stylish package and a relaxed and welcoming atmosphere. 

    MATT UPSON trained in south australia and worked with cheong liew at hilton adelaide. further overseas travel, including capella lodge on lord howe island and kangaroo island as executive chef at southern ocean lodge.

    after moving to the south coast of nsw, opening merry street restaurant and bar, then tallwood in mollymook, matt now owns the local favourite GWYLO restaurant and bar, as well as the nearby sourdough bakery, LAGOM - both staples for locals and visitors alike.

Two smiling people standing side by side in a modern indoor setting with a cactus plant and a lamp. The woman wears a black sleeveless top, and the man wears a black T-shirt with gold writing. They have their arms around each other's shoulders.


  • NOMAH’s fresh and flavoursome middle eastern food has quickly become a staple of the milton food scene.

    after years of working as a chef, HAMON SHEPHERD started the journey of NOMAH from humble beginnings as a food truck in 2021.

    Following the food truck's great success, hamon seized the opportunity to make NOMAH a pop-up restaurant for six months in Milton, where hamon, his partner SKY HESSION, and friend jess came together to become the dream team. In a very short amount of time, NOMAH became the talk of the town and the team knew the next step was to open a permanent location.

    always with a warm and friendly welcome, hamon, sky and jess deliver vibrant and moreish food in their popular milton restaurant.

A smiling man with short blonde hair sitting in a restaurant or cafe, wearing a black shirt and apron, with large green plants and modern decor in the background.


  • CHRIS TURTON has worked for RICK STEIN restaurants since finishing culinary college in 2009.

    mitchell turner at BANNISTERS and jamie houghton, pastry chef at the french laundry in the usa provide chris with plenty of career inspiration to date.

    one of the most enjoyable parts of the role is refining rick’s dishes to suit australian produce.   

    chris loves that his role allows him to source local seafood and work directly with south coast fishermen. 

    “the amount of small producers in our area is outstanding with such high quality produce. it is something to be celebrated”.

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  • a south coast local, DAMIEN MARTIN grew up riding the crazy waves and developed a deep love for all things wild - from flavors to food and fermentation.

    damien has an impressive culinary background, including training in london, sydney and france. however, it was his time at margaret river’s vasse felix winery that sparked his fascination with fermentation and led to the establishment of DANGEROUS ALES brewery.

    both the brewery and hotel are now an iconic part of the nsw south coast food and drinks scene.

A male chef standing outdoors with arms crossed, smiling, wearing a black chef's coat, with trees and a wooden fence in the background.


  • french patisserie BEURRE NOISETTE has quickly become a staple of the milton food scene, serving up beautiful layered pastries and other delicious treats. 

    owners ALEX + TESS PAUTONNIER met on the tube in London. they lived and spent some time in France, using their time there most wisely by eating and making pastries… tess admits to doing most of the eating! 

    after moving back to tess’ hometown of milton they set out to bring those fabulous french pastries back home as well. 

    deeply in love with all things french pastry and milton, alex and tess’s passion is reflected in the delicious food they now share. 

Smiling woman wearing glasses and a denim apron standing next to a table with a large bowl of assorted fresh fruits, including apples, grapes, and pomegranate, against a gray wall.


  • ANNEKA MANNING has worked as an author, food editor, consultant, teacher, and publisher on magazines, newspapers and books, including gourmet traveller, good taste and the australian women’s weekly. 

    through her BAKECLUB AUSTRALIA offering, anneka specialises in teaching not only the ‘how’ but also the ‘why’ of baking, providing the know-how, understanding, and skill to bake with confidence and success, every time. 

    from her home on the south coast of nsw, anneka is passionate about bringing real baking into your home, and to inspire home cooks around the world with deliciously simple recipes that are relevant to their lives. anneka believes that baking is something to be valued, and most importantly shared.

A man and woman smiling and hugging inside a colorful room with a yellow and black wall in the background.


  • after many years living and working overseas ASH + KURT BAILEY decided to come back to milton (ash’s original hometown) and open a bar that reflected their favourite places.

    drawing inspiration from the fun atmosphere of japanese bars with their friendly, attentive service, they have created a haven for all. also sharing their experiences from the music industry, expect great tunes whether it be live music, djs, and of course, timeless vinyl records spinning on the turntable.

    BAR YUKI provides a diverse selection of delights: a curated collection of wines, japanese-inspired cocktails, classic beers plus a great range of non-alcoholic options too; there's something for everyone at yuki.

A man with a beard and brown hair wearing a dark blue shirt smiling with arms crossed outdoors in front of a rustic stone wall and green bushes.


  • SEAN MCCARTHY worked for many years in the sydney events scene before jumping at the opportunity to move to beautiful mollymook on the south coast in 2020.

    SEASON & SAVOUR was a natural progression. after years of wining and dining folk in venues and private houses in the big smoke, sean now runs a seasoned hospitality business with his partner LIZ DALTON on the south coast.

A young man wearing a beige cap and a light-colored t-shirt holding a large loaf of bread above his head outdoors with a scenic background of trees, grassy fields, and a fence.


  • LAGOM started as a hole-in-the-wall at tallwood restaurant in mollymook.

    now situated near the shore of the beautiful burrill lake, it's one of the most renowned bakeries on the coast for its delicious sourdough breads and hand-crafted pastries. 

    head-baker BRINLEY KETTLE is our loaf of knowledge when it comes to all things grainy + fermented. 

    having been with LAGOM since its humble beginnings, you’ll still catch him in the kitchen, trialing and testing, working methodically and always seeking the best.

A person with glasses and a wide-brimmed hat holding a tray filled with fresh vegetables, smiling outdoors near a white fence and trees.


  • situated just outside of milton with stunning rural views, MILK HAUS delivers incredible seasonal flavours over its breakfast and lunch menus. 

    co-owned by partners NAT TAYLOR + KITTY STIDWILL, the team decided to take a major sea change and move to the nsw south coast, leaving behind their careers and city-life in sydney.

    nat’s days are now dedicated to growing food in their wonderful kitchen garden, and using its produce to create delicious seasonal dishes.

    guests are delighted by the food at MILK HAUS, always made with great care and attention - and only better when paired with a beautifully selected wine including many local varieties. always wholesome and so, so tasty.

A man standing in a green field with a black and white cow, resting his hand on the cow's back, with several other cows grazing in the background and trees at the edge of the field.


  • the picturesque MARTINS RIDGE FARM provides a delicious array of fresh and cured meats direct from its farm door, local markets, restaurants and good food stores.

    IAN MARTIN with his partner TINA & son RHYS share a passion for the sustainable farming of pork and beef, and his ethical nose-to-tail approach to butchery and cured meats makes for high quality, flavoursome products.

    ian, tina and rhys also share their skill and knowledge through events that allow guests to try their produce through carefully curated meals, and classes that allow people to learn exciting skills like sausage-making and meat-curing for themselves.