A local cafe favourite perched at the tip of the Newcastle East peninsula with monthly exhibitions by local artists, estabar has become a Novocastrian institution.

The perfect spot to relax, connect and sample some of the finest sustainable produce from the Hunter Region and the sights, smells and sounds of the Pacific Ocean.

Their menu proudly champions local farmers and producers who share Estabar’s commitment to create beautiful food which nurtures both the diner and the environment.

You’ll find honey which has been collected from Newcastle’s suburban backyards by small artisan beekeeping enterprise Urban Hum and delicious relishes and pickles by James and Rose, a local family using recipes handed down since the 1920's.

They make their own granola using organic oats and seeds and local macadamias. ‘Baked Uprising’ sourdough is served from their bakery in nearby Maryville, sweet treats come from local pastry wizards ‘Covered In Crumbs’, and their “Just Been Laid” poached eggs have been hand collected from open range chooks on the banks of the Alan River at Eccleston by Sarah, a 5th generation farmer.

After 16 years in business, owner Bec Bowie is more inspired than ever to play her part in the future of incredible food by supporting a community of farmers and producers working in collaboration with nature and with minimal (or indeed a positive) impact on their environments.

“We want a future where our local producers and farmers, their land and their livestock flourish and our visitors physically thrive and delight in the dishes we make with their produce”, she says.

“Our juice for example is made locally by Maggie from ‘Honest Juice’. Maggie works with people recovering from illness and with sports people from the Knights and The Jets to create immunity and energy boosting flavour packed combinations”.

Creating a seasonally harmonious menu was the main motivation behind the cafe recently producing its own deliciously popular gelato range.

“In mid Summer, you might find Beetroot and Halloumi in your toastie, plums and cherries on your bircher and flavours like Nectarine and Thyme or Strawberry and Mint in your Gelato. We don’t follow trends, we follow seasons. In season fruit and veg absolutely tastes better”, explains Bec.

“It’s better for us - grown in a way that allows its nutritional intent to fully develop. Because it makes only a short journey from farm to Estabar without languishing in cold storage it is ripe and ready and at its flavourful best when it reaches us. Less transport and storage also means less environmental cost”.

The incredible creaminess of Estabar’s inhouse gelato Bec attributes to milk and cream ethically sourced from family business “Little Big Dairy” who control every step of the production process from paddock to fridge. They also deliver their milk in 10 litre bladders, which saves 6,000 milk bottles going to landfill each year.

Bec and her team have created a warm and welcoming space by the sea, and have impressively curated every detail of the business to minimise its environmental impact and maximise community benefit. Time for a visit?

Photography supplied by Livecreativlee