Local produce and food miles are important considerations these days for both those who make food and those who enjoy it so, unsurprisingly, Tilba Cooks, Sally Pryor and Victoria Somerville, whose partnership began during COVID, emphasise local in their catering and range of preserves. Their business is fully compliant and registered as a food business (meaning that it meets all Food Safety requirements). They work from a purpose-built, stand-alone commercial kitchen on Sally’s lovely property at Victoria Creek, Central Tilba. It is a very appealing workspace, surrounded by horses – both Sally and Victoria are accomplished riders – and a small herd of Dorper sheep who are very welcoming.

A combination of limited work for Victoria in Sydney during COVID and a desire to utilise local fruit, led to the development of a range of preserves that sell through Pepe Saya, the online food shop. This outlet continues to be an important part of their business. More recently, Sally and Victoria have developed a range of preserves under their own Tilba Cooks label, with local distribution from Bulli to Bermagui. The range includes marmalades and jams, chutneys, caramel sauce and spices, all using local produce. These are available locally from Elsewhere and Twig and Feather in Cobargo, Sweet Spot and Pam’s Store at Tilba, and The Hub in Narooma.

With Sally resigning from her long-term employment at Eurobodalla Shire Council, their attention has turned to catering for events – weddings, corporate functions, canapé parties, native food lunches and world food dinners. Rather than designated menus, Sally and Victoria like to work with people to create a menu that suits the occasion and this often takes time. Feedback indicates that this is time well spent.

Local doesn’t just include produce. The artwork for Tilba Cooks labels is beautifully illustrated by local artist, Ivana Gattegno. Functions can be held at Henkley Historic Farm at Central Tilba and the Central Tilba Halls (currently undergoing extensive renovation). Rather than using courier services, the Cooks do all their deliveries themselves, combining them with travelling for other reasons – saving considerable food miles.

Further information and contact details are available at tilbacooks.com.au and on Instagram @tilbacooks.

Stuart Absalom

Photo: Tilba Cooks Victoria and Sally