Philip and Fiona Davis went nuts three years ago when Philip dropped out of the corporate world and together they took over a macadamia plantation near Wyong on the NSW Central Coast.
For the first year or two, as they got the feel of the place, they sold chocolate dipped macadamias and a few other things from a table at the door of the packing shed. Now, a couple of years and many planning sessions later, there is a snappy bright cafe at Yarramalong Macadamia Nut Farm, overlooking the valleys, and - you guessed it - macadamias feature in plenty of the dishes on the menu.
Choices include sandwiches made by Fiona on doorstops of freshly homemade macadamia bread, chicken burgers, and fettuccine with chunky macadamia pesto. For dessert the chocolate macadamia cake with chocolate fudge sauce is a killer!
Those chocolate covered macadamias are still on sale along with mugs and candles, honey from the Davis' own hives, which sadly washed down river last May, and possibly the only macadamia cracker that really works well.
The Yarramalong Valley stretches northwest from Wyong, parallel to the Dooralong Valley and was first settled in the mid-1800s by the Stinson and Waters family who had moved south from Maitland in the Hunter Valley. Macadamias were a long way off in those days. Then it was local cedar, and the massive logs were hewn at the district's first sawmill, established in 1879.
Yarramalong Macadamia Nut Farm, established in 1972, is recognized as Australia's most southerly macadamia nut grove. There are about 900 fully grown trees on 60 acres. Macadamias take about 10 years to reach maturity, and when they do, they are magnificent trees with lush dark foliage, and white flowers in spring.
The Davis' sell about three quarters of their production from the farm itself, and they have made sure that their driveway is coach-friendly, and that the cafe can seat a busload of eager and hungry visitors.
But the lush land of the Central Coast grows more than just nuts. At Erina, The Fragrant Garden has been a favourite place for many to stop and enjoy a piece of tranquility for many years.
The region also produces honey and free-range eggs, sourdough bread and chillies, and the monthly Mount Penang Markets is a great way to catch up with all that's good, fresh, healthy and tasty locally. Located on the grounds of the old Correctional Centre, there is plenty of room for people to park their cars then move around the dozens of stalls. It's a good mix of food to buy to take home, and food to eat there, as well as knick-knacks and trinkets, jewellery and potplants. There is a carnival air to the place too, and it is evident the locals enjoy this way of combining meeting the neighbours and shopping.
But wait, there's more. Not everything happens on land. The Hawkesbury River is a great source of prime rock oysters, and there are many oyster farmers in the region. Brooklyn is a great place to catch up with them as well as fish and enjoy seafood caught locally. Up and down the coast too, there are places to try your own skills at fishing, as bream, blackfish, flathead, whiting and prawns are in abundance.
If your luck is out, there are other ways to enjoy some fish. Most restaurants serve local seafood, and the Crowne Plaza Terrigal goes a step further with a magnificent seafood buffet several days a week.
The Central Coast has long been a fruitful area. In 1830 John Moore, an Irish army officer, was granted a tract of land, which he named Avoca. There he grew date palms, wine grapes, pears and maize.
Today's Central Coast is richer than ever. Just an hour or so from Sydney by road, it makes an ideal day trip. But chances are you will find so much to explore, a day will not be long enough.
As you walk back to the car from the pleasant little spot where you stopped for tea or lunch, stop and look back. Over the years I've left behind a carton of butter in one spot and a completely equipped lunch basket in another.
Brian, Canberra
4WD
