Now director of Quicksand Publishing, the 28 year old has brought out a second edition of the South Coast Cook Book, originally independently published by Grbic just before she lost her battle with ovarian cancer.

“She’d be proud of the decision to quit what I was doing because I wasn't enjoying it, and pursue publishing,” he said. “She was a really hard worker but a massive supporter of following your passion.”

The hard-cover square coffee table book is filled with colour because as Posthuma-Grbic describes it, “the South Coast is a colourful place”.

It begins in Kiama and takes the reader on a journey through picturesque landscapes, stories about local foodies and farmers, and 50 recipes from 28 of the best chefs stemming right down to Eden.

“There’s something for everyone who knows the region to connect to in the book,” he said. “That’s what I really like seeing … people who connect to things and say ‘oh, that’s the place where we used to go for a picnic, or that’s the restaurant we went to for our anniversary’.”

Posthuma-Grbic wanted to take the company in a new direction with this book looking to support local chefs and producers, and to contribute to the local food culture that residents and visitors revere on the coast.

Head Chef from Silos Restaurant in Berry Nick Gardner said the book shows an insight into the dedication of the region’s chefs, while celebrating the abundant local produce of the coast.

“[It] gives people a glimpse into the hard work we put in as chefs,” said Gardner. “Readers can see how passionate we are about what we do while having a chance to cook their favourite South Coast food at home.”

Photography credits are a collaboration between Tess Godkin and the book’s publisher, as grabbing a lens is another passion of Posthuma-Grbic’s.

“I grew up working in the kitchens of my mums restaurants when she was a business owner in Canberra,” he said. “At the same time my father owned a photographics shop which I worked at too, where I sort of learned a love of photography.”

The former UOW student said he’d made the right choice taking on his mum’s publishing business full-time and focus on putting out many more publications in the future.

Quicksand are also big advocates for Ovarian Cancer Australia, organising regular fundraisers to not only to raise awareness but to stay in touch with the people who bought their books.

Cupitt’s Winery in Ulladulla will host a charity book launch on Sunday November 15. For more information email info@quicksandfood.com

MALT AFFOGATO from The Waterhouse

INGREDIENTS: Fresh espresso coffee, Frangelico, Persian fairy floss 

VANILLVA BEAN ICE CREAM: 1L cream, 9 egg yolks, 180g caster sugar, 125g glucose syrup, 2 fresh vanilla beans scraped

MALT HONEYCOMB: 335g sugar, 100g honey, 80ml water, 3 tablespoon liquid malt, 2 teaspoons bi-carb soda sifted

SERVES 6-8

To make the ice cream – place the cream, glucose and vanilla beans into a saucepan and bring to a simmer. In a large bowl, whisk together the sugar and egg yolks. Pour the cream mixture over the sugar and egg yolks, then place the bowl over a simmering pot of water and whisk until thick (it should be able to coat the back of a spoon). Strain the mixture, then chill in the fridge. Churn the mix in an ice cream maker, then pour into a deep tray and place in the freezer, stirring every 30 minutes until set.

For the malt honeycomb – have a small cake tin lined with grease-proof paper and cooking spray ready. Place all the ingredients except the bi-carb soda into a heavy-based saucepan. Cook over a low heat for 15 minutes, whisking occasionally. Add the bi-carb soda and stir for 10 seconds, then immediately pour into the lined cake tin. Allow to cool, then break up with a rolling pin and store in the freezer until needed.

To serve – brush the glasses with liquid malt and sprinkle in the malt honeycomb. Add some ice cream and finish with some more honeycomb and the fairy floss. Serve with a shot of fresh coffee and Frangelico. 

* Originally published in The South Coast Cook Book 2