Salty Magazine

Salty Magazine South Coasts Premier Luxe Adventure Living Magazine
Featuring top brands and inspiring stories.

Not all wrecks are ruins.Some become lighthouses.Some become memory.Some become part of us.New on the Salty site → salty...
15/10/2025

Not all wrecks are ruins.
Some become lighthouses.
Some become memory.
Some become part of us.

New on the Salty site → saltymagazine.au
What South Coast shipwrecks can teach us about resilience, memory, and the quiet strength of place.

📍Wollongong to Eden


Is the South Coast the future of wellness?Not the “treat yourself” kind, the land-rooted kind.The kind that slows your ...
13/10/2025

Is the South Coast the future of wellness?
Not the “treat yourself” kind, the land-rooted kind.
The kind that slows your system, not just your scroll.

Across Berry, Batemans Bay, Kiama, and down to Merimbula, we’re seeing it everywhere:

→ Retreats that rebuild nervous systems, not just itineraries
→ Kayak tours that reconnect people to marine ecology
→ Mobile wellness that fits around real life
→ Vineyards offering regenerative, not just romantic, experiences

In our latest editorial, we unpack the shift from luxury to land, and why the South Coast is quietly leading the way.

We feature:
— Berry
— Batemans Bay
— Coolangatta
— Kiama & Gerringong
Experiences — In the Flow Retreat

Because true wellness doesn’t arrive in a package.
It grows where you plant it.

Read the full piece at saltymagazine.au — or save it for your next five-minute reset.

The blue-and-white beach house is dead.Not literally. But the vibe?Flat. Staged. Soulless.You don’t want a house that lo...
08/10/2025

The blue-and-white beach house is dead.

Not literally. But the vibe?

Flat. Staged. Soulless.

You don’t want a house that looks coastal.
You want one that feels like you, your partner and your kids.

Warm timber underfoot.
Linen that still smells like sun.
A chipped ceramic bowl that made by someone you loved.

This is coastal, now: memory over minimalism. Texture over trends.

If your space feels off…
Start with one piece that makes you feel.

Remember the most compelling spaces reflect your story.

Want to know the difference between a good trip and one you’ll talk about for years?It’s not the filter-perfect moments....
07/10/2025

Want to know the difference between a good trip and one you’ll talk about for years?

It’s not the filter-perfect moments. It’s the one where you’re steering your own boat across Narooma Inlet at sunset, cooking seafood you caught from the very water beneath you.

This is where our Meet the Makers series ends: with fourth-generation boat builder Mal, who’s spent his life loving boats and loving Narooma. At Mal’s BBQ Boats, you’re not a passenger—you’re the skipper. “It’s an entirely different experience to be a skipper of your own vessel for an afternoon,” his team says. Their philosophy? Guests arrive as visitors but leave as friends.

Over four weeks, we’ve met the makers who shape the Far South Coast’s food scene. From Jane and Sandra’s native ice cream flavours Bodalla Dairy to Fiona’s truffles grown in volcanic soil. From Kattalina’s dream café to The Bower’s bush sanctuary. From Tim’s Korean fried chicken at Kitty’s to five generations of the Innes family serving fresh-caught fish.

These aren’t just great businesses. They’re 75+ makers across the Gourmet Coast Trail who understand that the best experiences can’t be rushed, can’t be faked, and can’t be separated from the land and community that nurture them.

Ready to taste it for yourself? The Gourmet Coast Trail’s interactive trip planner lets you design your own food adventure from Batemans Bay to Eden. Six curated itineraries or create your own. Either way, you’ll find stories that make everything taste better.

📍 Plan your trip: gourmetcoasttrail.com.au 📖 Read the full series: saltymagazine.au











Tag someone who needs to taste the Far South Coast 👇

Here’s what nobody tells you about the best getaways:They’re not the ones with the fanciest amenities. They’re the ones ...
01/10/2025

Here’s what nobody tells you about the best getaways:

They’re not the ones with the fanciest amenities. They’re the ones you don’t want to leave.

At Mountain View Farm beneath Gulaga, guests pull into the driveway and visibly sigh. Gulaga looming above has that effect on people.

At The Bower at Broulee, you can watch wallabies graze from your spa bath. No traffic sounds, just the bush.

And then there’s The Mossy Cafe in Mossy Point, where the “nanna’s lounge” feels so much like someone’s living room that first-timers worry they’re intruding. When regular customers don’t show up, former staff check in to make sure they’re okay. “That’s when you know you’re more than a business, you are a part of people’s lives.”


These aren’t just places to stay or grab coffee. They’re spaces where doing nothing doesn’t feel like wasting time. Unsure where to find these gems? Jump in for all the best tips on experiencing the South Coast.

Read the full Home Away From Home chapter on saltymagazine.au SLOW COAST now. Saltymagazine.au

The weather shifts...not by calendars,but in skin that suddenly remembers the sun.Here on the Coast, warmth arrives slow...
28/09/2025

The weather shifts...
not by calendars,
but in skin that suddenly remembers the sun.

Here on the Coast, warmth arrives slowly:
the tide loosens,
the air sweetens,
bodies move closer to the shore.

Salt lifts the breath.
Heat sparks imagination.
Every horizon feels like accord.

Summer begins here -
Bermagui, Kiama, Merimbula, Huskisson -
not as a date,
but as a bead of heat that turns to hope. ☀️

Save this for your 6am mindset shift.

You know that feeling when you taste something that stops the conversation? That slow head tilt. The pause before someon...
28/09/2025

You know that feeling when you taste something that stops the conversation? That slow head tilt. The pause before someone says, “Wait. What is that?”

That’s what happened during Chapter 2: From Farm to Fork.

Fiona at Gulaga Gold digs for truffles before sunrise, mist curling around her boots, swearing each oak tree has its own agenda. (Turns out terroir applies to fungus too.)

Then there’s Tim at Kitty’s - serving Korean fried chicken by the Merimbula marina like it’s always belonged there. His secret? Juxtaposition that just…works. No manifesto. Just instinct, timing, and a little sesame oil.

And the Innes family? They’ve been pulling fish from the Clyde River since 1944 and plating it faster than your appetite can catch up.

These aren’t just places to eat. They’re people who’ve tuned into the local rhythm and made it sing.

Read the full From Farm to Fork chapter on saltymagazine.au

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