Devouring a hearty brunch of Eggs Benedict at the Little Blowhole Cafe in Kiama is like eating your way around the South Coast and its neighbouring towns.
The free-range eggs are from Albion Park, the ham is from a pig raised in Burrawang, the Turkish bread is baked fresh in Port Kembla, the orange juice is squeezed from fruit grown in Jaspers Brush and the silverbeet is harvested from owner Cathy Law's neighbour's garden.
The cafe is taking part in Let's Do Brunch, one of the events of the Crave Sydney International Food Festival. The festival runs throughout October, with more than 570 foodie functions taking place across New South Wales.
Law is passionate about regional produce and hopes to give locals and visitors a taste of the vast amount of food local growers and farmers have to offer.
"I really want people to see regional food as something that's available mainstream, it's not something you have to go to an upmarket restaurant for or that you can't cook in your own home," she says.
"I want to highlight to people there is a wide variety of produce available here, and with a bit of effort everyone can avail themselves of it and support our local producers."
Last year the Little Blowhole Cafe hosted a 100 Mile Dinner, sourcing all the food and wine from the South Coast, and beat four other NSW regions to win the Crave award for the 100 Mile Challenge.
But the one-night only event meant Law didn't get to share the benefits of regional produce with as many people as she would have liked.
So to give more people a chance to try the food the South Coast has to offer, this year she opted to hold brunches each weekend of October.
For $25 on Saturdays and Sundays, guests can pick what they like off the brunch menu.
Unlike some other participants in Let's Do Brunch, the dishes on offer at Little Blowhole will change each weekend.
"One week there might be rhubarb available and the next week there isn't, so let's make the most of these things while we can," Law says.
The cafe tries to ensure its dishes always reflect what is seasonal and fresh, but Law says sometimes exceptions have to be made.
"People are very attached to tomatoes for example. Even when the price goes up the way it is people still want them, so we make some exceptions, but we really try to make people understand what is in season."
While the majority of Crave events are held in Sydney, there are a few more taking place in the Illawarra and Shoalhaven.
In Wollongong, chef Peter Sheppard is holding two special dinners at French restaurant Caveau.
To raise money for the National Breast Cancer Foundation, he is cooking a breast-themed dinner featuring chicken and duck breast meat and shapely desserts.