Salty Magazine

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

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

Revolution doesn’t always roar.Sometimes it whispers in compostable slippers. In birthday candles left for forgotten cel...
23/09/2025

Revolution doesn’t always roar.

Sometimes it whispers in compostable slippers. In birthday candles left for forgotten celebrations. In the feeling that someone thought of you before you arrived.

chose soul over scale and the details no one else thinks about.

Because true luxury isn’t thread count (although that is delicious). It’s sanctuary, prepared by hands that understand what sanctuary means.

This quiet uprising is spreading. Small operators choosing quality over quantity. Creating something bigger together.

Our story on Rob and Bede from Supercalla Private has just dropped and it’s one of our favourites! Read it now in Salty/ saltymagazine.au

Life’s better Salty.

Every so often you get the privilege of meeting someone incredibly grounded with a huge vision.Someone who’s walked thro...
11/09/2025

Every so often you get the privilege of meeting someone incredibly grounded with a huge vision.

Someone who’s walked through uncertainty and emerged with clarity. Who’s turned their own transformation into a way of serving others.

I have loved writing Tania Fielding’s story. .luxe.marketing

Four words in a message. Years of corporate strategy. The messy middle of career transition. And the birth of a business that bridges premium thinking with entrepreneurial heart.

Tania’s journey from marketing executive to strategic partner is one of those stories that reminds you- Your expertise doesn’t disappear when you step away. It evolves into something more powerful.

For women in the messy middle wondering what’s next. For businesses ready to think bigger. For anyone questioning whether their vision is worth pursuing.

This one’s for you.

Read Tania’s full story on the website. Link in bio.

A Saturday read worth savouring. Long enough for a coffee, and a window into the kind of South Coast businesses worth st...
06/09/2025

A Saturday read worth savouring. Long enough for a coffee, and a window into the kind of South Coast businesses worth standing behind.

For many of us, work is like a whirlwind, wearing us down as it sweeps us through the daily grind of routine. But for others, their work is to cultivate. To work with the land, the sea or the soul to make something better, create something deeper, or restore something lost.

These are the regenerators, the people who toil with the seasons, embracing the flow of nature’s rhythms, rather than battling against them. Their work is a dance, a slow process of patience and understanding. And although they work through very different elements and mediums, they each strive to leave a positive impact in their wake. Here, we tip our hat to some of Salty’s favourite Regenerators.

Read the full story by travel writer , now in Salty, link is in our bio.






Crudo for the Win: A No-Cook Weekend UpgradeSo it’s the weekend, finally. No big plans, just some well-earned downtime, ...
05/09/2025

Crudo for the Win: A No-Cook Weekend Upgrade

So it’s the weekend, finally. No big plans, just some well-earned downtime, a Netflix binge, and maybe a glass (or two) of Pinot Gris.

Sounds pretty good already. But... what if we took it up a notch?

Hit your local fish shop. Grab a few things from the grocer. Head home and lift your weekend game, with zero cooking required.

Below is the kingfish crudo recipe from , and it’s kind of a showstopper!

Clean, fresh, ridiculously tasty. Just a little prep, a bit of balance, and you’re done.

What you’ll need:
A good piece of kingfish
Buttermilk
Celery and cucumber, thinly sliced and pickled (recipes provided)
Green herb oil (also inc. - easy)
Edible flowers if you’re feeling it, but totally optional.

Then follow the link to Salty Stories in our bio for the full and wonderfully simple recipe. 🐟

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