But the Coolangatta Estate restaurant is busy all year round and it's not just because the vineyard produces some of the most awarded wines in Australia.

Head chef Tammy Wasley's growing reputation is another reason why many locals and visitors book a lunch, dinner or function to experience food she says is "just like Grandma used to make".

Ms Wasley has headed the kitchen at the Shoalhaven Heads tourist attraction for six years and her passion for cooking comes from spending many hours with her grandmother as a child.

She grew up on a Victorian dairy farm at Cohuna on the Murray River and has a passion for locally grown produce.

Her family grew most of their vegies and swapped fruit with the neighbours so everything was always very fresh.

After completing school, she did an apprenticeship at Echuca three decades ago and has not stopped pleasing palates since.

Prior to moving to the Shoalhaven, she worked in many country towns, city restaurants such as Florentinos in Melbourne, provincial tourist centres such as Cairns, private homes and, for 18 months, on a motor yacht in the South Pacific.

That was one of her favourite memories because it involved cooking in bare feet on the yacht or the beach in exotic locations.

It was also great because the menu changed with each island.

Ms Wasley moved to the Shoalhaven six years ago and has since had a daughter, Jasmine, 4, who is learning the same way she did in the kitchen at home.

Ms Wasley said regional produce was always important because freshly grown and made products tasted better and had better presentation.

At Coolangatta Estate, Ms Wasley changes the menu around three times a year, although she keeps some favourite dishes that regulars don't like changed.

"We try and make the menu as seasonal as we can," she said.

"Our tomatoes are grown by Gary the Grocer down at Sussex Inlet and they are grown naturally with no chemicals. He also grows cucumbers and chillies.

"We use olives from Falls Creek. Even the cheese at Alexander's Vineyard Restaurant comes from local cows. We use Unicorn brie and we use Small Cow Farm fetta from the Southern Highlands.

"We try and use as much local fish as we can and they are mostly caught out here [off the coast]. Our oysters are from Greenwell Point.

"We can get nearly everything we want in this district."

A Burger Bar in the marquee is a recent introduction at Coolangatta Estate. It started in summer and runs on weekends but up to seven days a week during busy periods.

"Burgers and oysters are cooked down there in the marquee," Ms Wasley said.

Home-made pies and sausage rolls are also sold from the cellar door during the week.

Wasley prefers to call herself a cook than a chef.

"My style is just yummy food."

After six years in the Shoalhaven she felt like this was home and was not planning to move away.

"I love living at Jervis Bay."