Coastie Masterchef Julie Goodwin knows how to create the perfect Christmas feast. On Christmas day, her table is a smorgasbord of prawns, pineapple-glazed ham,  shellfish-stuffed salmon and salads including caprese and potato. Another tradition is reserved for Christmas Eve – a hot dinner with turkey, pork and all the trimmings. While food is important, Julie, who

Bit by bit, Gosford is coming to life with steps (albeit lollipop ones) being taken to revitalise the city, paving the way for it to fulfil its sparkling waterfront potential. Amongst the development that is helping to change the face of the suburb is the transformation of the Imperial Centre. The light and bright shopping centre

It is, by definition, a local Italian eatery where food is made by hand. But Osteria A’ Mano is not in Parma, or Puglia, it’s in Wyong, offering an authentic taste of Italy right here on the Coast. The charming Italian restaurant is hidden behind a red door on Wyong’s palm-fringed main strip, directly opposite the train station.

They come in trays, one or two dozen a pop, freshly plucked from Brisbane Water and shucked for our eating pleasure. The oysters at the Brisbane Water Oyster Festival are mostly of the locally-grown Sydney Rock variety and so deliciously fresh and plentiful, we’re a bit “shellfish” and devour a whole dozen. The annual festival, now in its

Long weekends are made for long lunches and that’s exactly how we’re spending our Queen’s birthday Sunday. At 1pm sharp we take our place at one of two long tables in the light-filled Pavilion at The Entrance Hotel and settle in for a feast, fit for a Queen. Located on the edge of the lake,