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 Second edition of Good Food Guide is now available 

Second edition of Good Food Guide is now available

04 Nov, 2009 11:47 AM
THE Milton Ulladulla Publishing Company’s tourism publication, The South Coast Leisure Times, is set to launch the second edition of the local Good Food Guide this week.

The free colour guide covers the Milton and Ulladulla area and includes information on a range of eating options from restaurants and cafes to delicatessens, organic produce stores and green grocers.

Comprehensive and compact, the guide provides the district with its freshest source of eating out and food experiences, including easy map references.

“We had a great response to the first edition of the Good Food Guide which was released early this year,” Good Food Guide advertising consultant Meagan Jacobs told the Times.

“This edition of the guide is even better than the first and will be available across the district throughout the busy summer season and through 2010.”

Designed to cater to visitors and locals alike, the guide is perfect to place next to the phone, alongside the popular business directory the Little Black Book.

Available online for 12 months at www.ulladullatimes.com.au and distributed throughout the year to participating venues, accommodation outlets, and selected real estates makes this good food guide is a winner.

The Good Food Guide is one of the many successful publications bought to you by the award-winning Milton Ulladulla Publishing Company, with the others including the weekly Times Newspaper, annual Little Black Book and the yearly Wedding Times.

Anyone interested in finding out more about the Good Food Guide can contact Meagan on 4455 1244.

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OUT NOW: the new edition of the Good Food Guide is available now and advertising consultant Meagan Jacobs has said the second edition is even better than the first. PHOTO: Karisa Whelan
OUT NOW: the new edition of the Good Food Guide is available now and advertising consultant Meagan Jacobs has said the second edition is even better than the first. PHOTO: Karisa Whelan

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