This article is brought to you by Land Rover.

While the NSW South Coast is known for its fresh produce, it’s the seafood that really takes the cake. And while the area has dozens of restaurants that serve it, why not try something new and different, and catch and cook it yourself?   

That’s exactly what renowned NSW chef and Land Rover ambassador James Viles did on a recent trip, spending 48 hours in the area, fishing, foraging and four-wheel driving. In fact, in that entire time, Viles didn’t visit a single restaurant, choosing instead to catch and cook every meal himself – an experience he says made him feel “really connected to time and place, and to the ingredients and people”.   

And while he catches and cooks all over Australia, it’s the NSW South Coast he counts as one of his favourite spots to do so. “There’s really good four-wheel driving tracks around there; awesome, stunning beaches; really good ingredients. It’s got the whole package.”  

Sound like a dream trip? Here, Viles shares exactly how he did it, along with tips so you too can experience it.  

Kit out your car for cooking  

First things first, you’ll want to ensure you have a car that’s built for the outdoors. For that, Viles recommends a Land Rover Defender. “They’re designed with purpose, and engineered to excite the extremist as well. I have a young family and it’s just amazing to be able to go away comfortably.”  

Next you’ll want to ready it for cooking. The Defender is equipped with an inverter so Viles can plug in a fridge – particularly handy when he’s catching lobsters. “I can catch them, put them in the fridge and they’ll stay cold,” he says. “And when I’m ready to cook them, they’ve still got a lot of integrity.”  

As for Viles’ kitchen set-up, it’s in the back of the Defender. While his set-up is custom-built, ready-made are available too. “I did my own, just being particular as a chef,” he says. “I used a company called Drifta who do really cool stuff for the back of cars. But there are a lot of other four-wheel drive outfitters online.”  

Don’t want to invest in a whole car kitchen set-up? Opt for a stovetop from a high-end camping store instead. “Anaconda has some good stuff,” Viles says. “I got my stove online though and it’s really powerful. It’s built for being out and about.” 

Dive for crayfish in Gerroa   

If you’re game for catching seafood yourself, Viles recommends Gerroa, as its waters are teeming with crayfish, fish and sea urchin.   

“It’s a beautiful part of the world with farmland right on the side of the ocean,” he says. “I had a dive off some rocks, and cooked the cray I caught in some saltwater and a little bit of freshwater.”  

Buy sea urchins from Saltwater Harvest   

Prefer to buy your seafood instead? Viles suggests contacting local Craig Shephard from Saltwater Harvest. “Some of the best sea urchin in Australia comes from Craig,” he says. “He’s incredibly intelligent about marine biology and the products themselves.” 

“I’ve eaten urchins all over this country and around the world, and the urchins I had on that trip, I’ve never seen urchin fingers that large,” Viles says. “They were so big! It was honestly like having a mouthful of ocean butter.”  

While Craig’s sea urchins are available at various fish shops around the area, as well as the Sydney Seafood Markets, they can also be ordered online. Note that they’re seasonal – available only in autumn and winter.   

Forage for fennel at Jamberoo   

Seafood tastes great when cooked with fennel, and fortunately the South Coast has plenty of spots to forage for it – one being the village of Jamberoo. “I just pulled over there and hopped out and saw so much fennel everywhere.”   

“I already had the crayfish so I made a really nice wild fennel and crayfish salad,” he says. “It’s what came to mind and so that’s what I did. There’s a really beauty and authenticity to that – using what Mother Nature provides at that time.

Picnic at Black Head Reserve   

While the South Coast is filled with breathtaking spots for cooking and feasting, one of Viles’ favourites is Black Head Reserve in Gerroa. “It’s a stunning park that overlooks Seven Mile Beach,” he says. “Beautiful white sand into the Pacific Ocean.”  

Another pick of his is Carrington Falls picnic area. “It’s an awesome picnic spot,” Viles says. “Just get some great cheese and some really nice salumis and pates, and pull up there.”  

His top picks for producers in the area include family-run Buena Vista Farm, micro-dairy The Pines Kiama and dairy and cheesery Pecora Dairy. “There are so many close areas within half an hour of each other where you can get some of the best ingredients NSW has to offer,” he says. “And then just make something with them.”   

Opt to camp or stay in an Airbnb  

And finally, after a long day of catching, cooking and feasting, where should you rest your head? Why not take a page out of Viles’ book and camp?  

“I always camp, whether it’s winter or summer,” he says. “There are a few places to camp around Gerroa, including Blackhead Reserve, a bush reserve that allows for camping.” Though, he does add that if he’s going with his family, he’d rent a “little Airbnb” in Gerroa or Jamberoo instead.

Want to enjoy your own seafood lover’s holiday on the NSW South Coast? Make it happen with a Land Rover Defender.