Sitting in his kitchen garden on a summer afternoon, Narooma chef Al Newbold is enjoying the heady scents of the herbs as he contemplates what to feature in his bespoke menu this week.
He’s also thinking about a dish or two for the Narooma Oyster Festival’s Betta Home Living Cooking Demonstrations in May 2025. He will be in good company, with host Courtney Roulston (Farm to Fork) returning for her fourth year and joining Analiese Gregory (SBS Girl’s Guide to Hunting, Fishing and Cooking Wild, Tasmania) and Al Brown (Depot Eatery, NZ) and more to be confirmed.
Al’s passion for supporting local business and producers is clear and a browse of his Instagram or Facebook page reveals a mouthwatering array of handcrafted foods, European influences and a world of flavours. You’ll find pithivier, terrine and ballotine alongside escabeche and roasted, smoked and seared proteins. His abalone striped dumplings and fish tacos are legendary.
“Better chefs than me would trip over themselves to get to the local produce that I have access to,” he said.
“The fresh seafood next door at Narooma Seafood Direct, the oyster farmers around the inlet, Tilba Cheese just down the road, I still pinch myself,” he said.
“I get to pick the fish straight off the boats and I’m there when the tuna comes in and can say I’ll have that bit thanks.”
With his wife Kim, their mainstay Mr Bold, is a local institution, a catering powerhouse and home of fresh and frozen ready made meals that sell out as quickly as they are announced.
They’ve also recently opened Mr Bold Next Door, a “little oasis” serving fabulous coffee, small bites, their take home meals and other treats for your larder.
They’ll celebrate Mr Bold’s 10th anniversary on Christmas Eve.
“We signed the papers the night before Christmas in 2014 and we’ve made it through 10 years of business, working together, raising kids, growing the team,” he said.
“It’s fruitful and fulfilling, painful at times but that’s the joy of it. We’ll have some champagne ready this year.”
The story of their move to Narooma is one we know well. They simply came for a holiday and fell in love with the place. Being a couple of foodies who wanted to settle down outside of the cities, they also fell in love with the local growers and producers.
Since then, they’ve raised their kids, trained apprentices and built a team of people who are as passionate and capable as they are. Skills that are needed when you are catering in a different venue from week to week, be it a 2 day wedding or a week long conference. Or even a festival, if you’d tried the seafood chowder from our own oyster bar – it’s Mr Bold’s.
When we asked what he was thinking about preparing for this year’s cooking demonstrations, he swiftly replied “I’ve got a few things up my sleeve.”
It’s clear he wants to use the opportunity to showcase as many producers as he can, in one or two recipes that can be prepared by anyone in their home. One of course, will feature fabulous local rock oysters from Montague Oysters, who are just a couple of doors down from his kitchen and cafe.
“I want people to be able to grab the recipe card, go out into the festival and find those producers and products and go home and give it a go,” he said.
It’s always a full house in the Narooma Betta Home Living Cooking Demonstrations at Narooma Oyster Festival. Recipe cards and tastings are all part of the experience.
Chefs love to visit Narooma to share their favourite recipes and explore the oyster farms and local producers and the audience love learning new things to try at home.
Admission is included in Saturday General Admission Ticket, with dates set for May 2-4, 2025, with Rock Oyster Week beginning on April 26. Tickets on sale from Wednesday, February 5.
Proudly supported by Julian, Liz and the team at Narooma Better Home Living
