Don’t leave the ‘hood without popping in to retro-styled Green Tangerine (393 The Entrance Rd, Long Jetty). Pull up a 60s bar stool by the window for coffee by Sydney roaster The Little Marionette, then stock up on gourmet goods for your weekend lodging or a picnic at nearby Toowoon Bay. Co-owners Kath Ferris Devaney and Aaron Devaney do a fine job curating the selection of pickles, chillies, sauces, jams, oils, granola and more by Sydney (and personal) faves Cornersmith and Salt Meats Cheese, among other artisan darlings.

Kick off the day with one of the best coffees on the coast at Becker & Co. (2/162 Avoca Dr, Avoca Beach). Surry Hills’ single origin roasters supplies the knockout Killerbee blend, which you can also purchase to brew at home. There are sunny tables out front, or take your coffee across the road to scope the surf break at Avoca beach with the locals, like my husband does.

Nourish your body post-swim with brekkie at Like Minds Avoca (352 The Round Dr, Avoca Beach), just off the main drag. Co-owners Melissa Morgan and James Rolph grow a lot of their own produce in the grassy outdoor eating area adjoining the cafe. The organic local poached egg with kale, avocado and pesto on rye toast is perennially popular, or try my summer favourite: bircher muesli with chia and sunflower seeds, coconut, dates, cacao and agave. The cool space doubles as a gallery with local artists’ work for sale.

At hipster haven The Glass Onion Society (1-2/308 The Entrance Rd, Long Jetty), the house blend and regularly changing single-origin coffee is served at a precise 65˚C, while organic fairtrade teas are custom-brewed by the barista. The smart all-day brunch menu, divided into ‘herbivore’ and‘carnivore’, has beautifully executed options for just about everyone, including vegans and the gluten-intolerant. My pick? Spanish saint baked eggs with chorizo, fresh herbs and crisp flatbread dished up in a rustic cast-3 iron skillet.

Pulled-pork burger, anyone? Ooomph Foodstore & Cafe (26A Adelaide St, East Gosford) serves them small, slider-style, which means you can grab two and mix it up with other flavours. Hot tip: the ‘Vegetale’, with haloumi, eggplant and marinated artichoke, is another hit. Take a seat at one of the long communal tables, or swap the hip warehouse space for its beachside siblings of the same name in Avoca or all-Paleo outpost in Kincumber. Oomph is one of my favourite Coast cafes – owners Andrew Mansfield and Adam Harrigan use top produce and their flavour-packed breakfast and lunch fare always delivers.

In 2007, former herb grower Philip Moore bought a copper still and lush acreage, and Distillery Botanica (25 Portsmouth Rd, Erina) was born. His fragrant handcrafted spirits and liqueurs, infused with herbs and fruit – he grows lemon myrtle and various botanicals in the surrounding garden – have since won medals at international wine and spirit competitions. Gin enthusiasts will swoon over his Vintage dry gin, while the exquisite Lemon myrtle liqueur is unlike anything I’ve tried before.

Two locals, Chris Benson and Ryan Harris, of Six String Brewing Co. (4/330 The Entrance Rd, Erina), produce fine boutique beers including hefeweizen, golden ale and dark red IPA. Go behind the scenes at the brewery and taproom, and settle in at weekends for live music and a tasting paddle. Find the range at other venues on the Coast, in Sydney and further afield, too.

Seafood institution Woy Woy Fishermen’s Wharf (The Boulevard, Woy Woy) had a beach-chic makeover a few years back and the casual open-plan restaurant overlooking Brisbane Waters is a great place for a crowd. Seafood is largely sustainable and local whenever possible, and caught that day in nearby Hawkesbury River and Tuggerah Lakes. Young families may prefer the takeaway fish ‘n’ chips counter out the front, where you can enjoy a beer while the kids amuse themselves on the play equipment. Or buy the fresh catch from the fishmonger, as I do, to cook back home.

Former Bells at Killcare head chef and restaurant manager respectively, Cameron and Hayley Cansdell have fulfilled a dream of their own spot with the recently opened Bombini (366 Avoca Dr, Avoca Beach). The two draw on their Italian food background with light Mediterranean dishes, such as handmade duck and ricotta lasagne, which pair beautifully with the area’s beachy vibe. After a bottle of vermentino, I like to lounge like a Roman on the daybeds under the palms outside.

Named after local surf break at Box Head, The Box on the Water (The Esplanade, Ettalong Beach) offers great views from Box Head to Barrenjoey. This casual restaurant is a top spot for an aperitif and share plates as the sun sets or during the day at weekends. Co-owner Monique Keogh also runs atmospheric cafe Coast 175 around the corner.

Pocket Bar Terrigal (74 Terrigal Esplanade, Terrigal) is the newest venture of Pocket Group, the Sydney collective behind Pocket Bar in Darlinghurst and Stitch Bar in the CBD. This offshoot takes its cues from the original, with op-shop chaise lounges, murals and a speakeasy-inspired bar loaded with top-shelf whiskys. The friendly, knowledgeable staff also specialise in cocktails, such as the summery Dandy Germain Smash with grapefruit, basil and elderflower liqueur. Bar snacks are top-notch too – my friends and I are addicted to the togarashi-spiced ‘kamikaze karaage chicken’.

For an indulgent stay-cation, we love Bells at Killcare (107 The Scenic Rd, Killcare Heights), which remains the title-holder for dining and accommodation on the Coast. Italian culinary maestro Stefano Manfredi heads up the hatted restaurant, which uses produce from the ample gardens for his seasonal Italian menus. The stunning property boasts 25 Hamptons-style cottages, and the golden sands of Killcare’s Putty Beach and walking trails of Bouddi National Park are just a stone’s throw away.

Before an influx of hip cafes, this fine diner was leading the regional revival. It’s been 13 years now since husband-and-wife, chef and front-of-house owners Scott and Melissa Fox decamped to the coast to start the upmarket restaurant, but while they say they’ve always been doing the same thing, something important has occurred. This year, for the first time, Pearls snagged a coveted one chef’s hat.