Sydney might be a concrete jungle, but it’s definitely not short on natural beauty. From coastal hikes to UNESCO-listed national parks, nature is never far away. But hidden on the city’s northernmost fringes is a reserve most locals have never heard of – a protected patch of bushland that opens to the public for just six weeks a year.
Where is it?
Muogamarra Nature Reserve is only a 45-minute drive from Sydney’s CBD, situated between the small suburb of Cowan and the iconic Hawkesbury River, which just got a brand-new walk. Its sheltered location, paired with a varied landscape and temperate climate, creates the perfect conditions for a flourishing environment.
Muogamarra Nature Reserve sits near the Hawkesbury River. (Image: Tegan Burton/DCCEEW)
The natural sanctuary is a haven for Australian wildlife, with 14 native mammals, 16 reptile species and around 140 native birds recorded across its 2,274 hectares. Visitors are encouraged to keep their eyes peeled for echidnas, brushtail possums, swamp wallabies, kookaburras and lyrebirds, among others.
Muogamarra Nature Reserve is also home to a thriving wildflower population, making spring the ideal time to visit. Native flowers are especially abundant, including dazzling waratahs, delicate eriostemons, angophoras, boronias, Gymea lilies and even native wild orchids.
Stunning waratahs bloom throughout spring. (Image: John Spencer/DCCEEW)
Why the six-week limit?
The National Parks and Wildlife Act 1974 was designed to conserve NSW’s diverse natural ecosystems, officially listed as ‘protected areas of NSW’. The network of nature reserves, including Muogamarra, is protected by the state government and managed by the NSW National Parks and Wildlife Service.
While many protected areas of NSW can be accessed year-round, Muogamarra Nature Reserve is only open to the public for six weeks of the year. This is due to ongoing conservation efforts, as well as a range of scientific and educational purposes. The fragile environment has remained relatively undisturbed for centuries, creating a remarkable landscape of cultural, botanical and geological significance.
The nature reserve holds major botanical significance. (Image: Elinor Sheargold/DCCEEW)
Located on Muogamarra Country, it is also home to a number of important cultural sites for the Traditional Owners of the land, the Dharug and Guringai Peoples. Rock art, engravings, shell middens and earthenware offer insight into thousands of years of First Nations culture, a heritage that must be protected and preserved.
Add in the diverse array of flora and fauna that depend on this place, and it’s easy to see why it stays closed for most of the year. But for six weeks each spring, the gates open – offering visitors a rare chance to discover its natural beauty.
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Planning your visit
There are multiple ways to experience Muogamarra Nature Reserve. Guided hikes are run during the six-week open window, all offering a different perspective. Beginners are encouraged to join the three-kilometre Muogamarra Highlights Walk or the 3.5-kilometre Muogamarra: Bird Gully Guided Walk.
Take in views over the iconic Hawkesbury River. (Image: Elinor Sheargold/DCCEEW)
There’s also the Muogamarra: Lloyd Trig and Deerubbin Guided Walk, a 6.6-kilometre loop that provides uninterrupted views of the Hawkesbury River. If you’re up for a challenge, the 10-kilometre, full-day Muogamarra: Peats Bight Guided Walk is for you. Or tackle one of many gorgeous self-guided trails at your own pace. Hungry for more? Head to nearby Ku-ring-gai Chase National Park, where you can explore bushwalks that lead to secret swimming spots.
Unfortunately, visitation in 2025 (from 9 August to 15 September) is completely booked out. But don’t despair – there’s always next year! Get in early to secure your spot now by emailing the NSW National Parks and Wildlife Service directly or calling 13000 PARKS.
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Taylah Darnell is Australian Traveller's Writer & Producer. She has been passionate about writing since she learnt to read, spending many hours either lost in the pages of books or attempting to write her own. This life-long love of words inspired her to study a Bachelor of Communication majoring in Creative Writing at the University of Technology Sydney, where she completed two editorial internships. She began her full-time career in publishing at Ocean Media before scoring her dream job with Australian Traveller. Now as Writer & Producer, Taylah passionately works across both digital platforms and print titles. When she's not wielding a red pen over magazine proofs, you can find Taylah among the aisles of a second-hand bookshop, following a good nature trail or cheering on her EPL team at 3am. While she's keen to visit places like Norway and New Zealand, her favourite place to explore will forever be her homeland.
Underpinned by grassroots hospitality and award-winning organic produce, the Central Coast’s gastronomy scene is thriving, with the region quickly becoming one of the best destinations in NSW for epicures.
Revered for its rugged natural splendour and laid-back seaside charm, NSW’s Central Coast has soared in popularity in recent years, becoming a top choice for an affordable slice of weekend escapism for Sydneysiders. Just a short 45-minute drive north of Sydney, it’s the kind of place that, no matter how many times you visit, leaves you with the sense that there’s always more to uncover. But while the ocean pools, bushwalks and beaches have (rightly) taken the spotlight, it’s the Central Coast food offerings which have been quietly simmering in the background.
From fresh-as-it-gets seafood and juicy organic citrus you can pluck yourself, through to regenerative farming and reputable farm-to-fork dining, this coastal gem has become an idyllic foodie mecca. Here are some of the best ways to immerse yourself in grassroots hospitality and gastronomic glory on the NSW Central Coast.
From picking your own, to farm-to-table, discover the best Central Coast food experiences. (Image: Remy Brand)
Central Coast oyster experiences
From humble grub to opulent delicacy, oysters have ascended into a league of their own. Epicureans are fascinated by them – willing to pay upwards of $35 per dozen (double at some of Sydney’s reputable fine dining restaurants) – and ‘shuck bars’ seem to be popping up at every milestone celebration.
But it’s rare to find places that really draw back the curtain on how they’re farmed and why everyone is mad for these molluscs. The Central Coast, however, is home to several of these venues. With its pristine waters, mild climate and nutrient-rich estuaries, it’s the perfect breeding ground for oysters.
Learn about oyster farming and, importantly, how to shuck them at Sydney Oyster Farm Tours. Nestled on the Hawkesbury River at Mooney Mooney, Sheridan Beaumont and her team offer a hands-on foodie experience where you can feast on dozens of oysters (white tablecloth and all) while wading through the calm waters. You can even bring your own bottle of bubbles to wash them down.
Learn tricks of the trade at Sydney Oyster Farm Tours. (Image: Remy Brand)
Elevate your oyster knowledge even further by heading north over the Hawkesbury River Bridge to the Hawkesbury River Oyster Shed. Tour their scenic oyster leases and saltwater paddocks by boat to uncover the distinct characteristics of the Sydney rock oyster and creamy Pacific oyster. They’ve also partnered with Broken Bay Pearl Farm to offer a one-of-a-kind oyster and pearl farming guided tour, showcasing the Central Coast’s very own pearl oyster, the Broken Bay ‘Akoya’. But if you’re simply in the mood to devour a dozen delectable oysters while soaking in the tranquil river views, pull up a chair at the shed. It’s friendly in every sense of the word: pets, families and BYO welcome.
Taste freshly shucked oysters at Broken Bay Pearl Farm. (Image: James Horan)
Central Coast farms to pick your own fruit
While the Central Coast is known for its breathtaking 40 beaches and 80-kilometre coastline, its lush hinterland is equally impressive – abundant with orchards and agriculturally rich farmland. And when it comes to the simple joy of picking your own fruit, the Central Coast is a ripe playground.
Family-owned Meliora Farm at Peats Ridge is an orchard that blends conventional, biodynamic and organic philosophies. Third-generation farmer Tim Kemp and his wife Elise are dedicated to honouring the family legacy by growing a rich variety of oranges, lemons, limes, mandarins and avocados. In late May, roam the sustainable and nutrient-dense property during ‘Pick Your Own’ weekends.
Eastcoast Beverages is another bountiful citrus orchard boasting over 60 hectares of fruit. From June you can learn about the cultivation of high-quality ingredients – like lemons, limes, grapefruit and oranges – by touring both the farm and factory before setting out and picking your own straight from the source. You can also sample an array of citrus-inspired sweet and savoury treats at their on-site cafe, Bambino’s.
If it’s just juicy oranges you’re after, Cedar Farm in Dooralong is a must-visit. Located about 30 minutes north of Peats Ridge, it features 15 flourishing orchards and over 3000 orange trees – with take-home bags during the season (from July) at low prices. Not bad for a fruity weekend haul.
Pick your own citrus fruits on the Central Coast. (Image: James Vodicka)
Organic dining
What makes the Central Coast hinterland so special is the unwavering respect the communities have for their cherished backyard. Locally owned and operated farms are all striving for more sustainable practices and methods to both enhance biodiversity and reduce environmental impact, each with a heartwarming food philosophy.
The Food Farm in Wyong Creek believes good food is worth both the work and the wait. Devoted to regenerative farming, first-generation ‘farmily’ Tim Eyes and Hannah Greenshields are recognised for their grass-fed, grass-finished beef and pasture-raised, gold medal-winning chickens. With an open gate policy, The Food Farm encourages visitors to swing by and try some of their slow-grown produce at their small ‘honesty’ farm shop. With no staff, you can pick up a few quality cuts of meat and pasteurised eggs, leaving the owing amount in cash or via eftpos.
Keeping the spirit of generational organic farming alive is Fanelli Organics. Nestled in the Central Coast’s scenic and sleepy Mangrove Mountain, founders Eden and Louise Fanelli own over 45 hectares of plentiful farmland and orchards that produce a huge range of organic fruit and vegetables, like purple Dutch carrots, blood oranges, broccoli and Tuscan kale. A true home-grown operation, Fanelli Organics shares its fresh produce with local restaurants and community markets, including the beloved markets at Like Minds Cafe at Avoca Beach every Wednesday afternoon.
See where your food comes from at Fanelli Organics.
Paddock-to-plate dining
High-quality ingredients go hand in hand with premium dining, and the Central Coast is home to several paddock-to-plate restaurants that showcase its diverse and rich agriculture. Paired with warm, grassroots hospitality, there are culinary triumphs, new menus and revered chefs constantly popping up, putting the local dining scene firmly on the map.
Award-winning Mount White restaurant Saddles is a quintessential Australian dining destination, dedicated to country-style cooking and seasonal produce. Nestled in thick bushland with wraparound verandahs, floral gardens and an idyllic dam, the gourmet homestead and bakehouse is unlike any restaurant on the Central Coast. Here, head chef Reece Collins and his team serve up an impressive breakfast and lunch menu that oozes rustic charm. Pull up a comfy armchair on the expansive deck, listen to birdsong, and tuck into flavoursome dishes like the farmhouse Benedict with honey-cured ham, lemon myrtle hollandaise and Warrigal gremolata, or the hearty beef brisket pie with confit garlic potato purée and rainbow chard.
Taste country-style cooking at Saddles. (Image: Destination NSW)
Delivering a slice of sophistication and luxury to the shores and bushland of Bouddi Peninsula is Bells at Killcare. One of the few boutique resorts on the Central Coast, it’s known for its premium service and five-star suites, as well as its bountiful kitchen gardens that boast an orchard, olive trees, avocado trees, free-range hens and a honey bee hive.
Cameron Cansdell has returned to Bells at Killcare as head chef, bringing his expertise to the casual yet refined menus that feature a raw bar with Oscietra caviar, freshly shucked Sydney rock oysters and Moreton Bay bugs, all served alongside optional matched wines. Sample some of Australia’s best regional wines and standout dishes, like roasted Wollemi duck with grilled leeks, rocket, grilled grapes and 10-year-aged balsamic, or the shareworthy salt-crusted snapper with herb salad and salsa, before roaming the picturesque gardens, wine in hand.
Sample incredible wine, cocktails and dishes at Bells At Killcare. (Image: Nikki To)
