Broulee Brewhouse launched days before Malt Man Brewing, part of the gourmet food and booze boom expecting to attract record numbers of visitors to the region over summer.

Broulee Brewery owner Lily Brain said the rise in high-quality produce was happening everywhere.

"There's truffles down this way and a bake-your-own bread company, there's Eastwood home delivery in Bermagui and Moruya High School are farming their own barramundi, which we're using in our cooking," she said.

Mami's Bar - a cocktail, natural wine, beer and food venue - has opened in Batemans Bay post-lockdown and a new cocktail bar and restaurant, Sweetwater, is set to open in Tilba in summer.

The region's foodie destination potential has come under the spotlight from outside, too, with billionaire Justin Hemmes investing between $30 to $40 million to purchase three hospitality venues in Narooma.

With the Sydney hospitality entrepreneur purchasing the Quarterdeck pub and cocktail bar, the 17-room Whale Inn and The Inlet fish and chip shop earlier in 2021, there was now talk a caravan park would also be added to the lineup.

TV chef Paul West said the South Coast had always been a highly abundant agricultural region. What had changed was the realisation from people producing the food they had something special to offer.

"People kind of knew they were doing something good but I think now there's a realisation that there's a more kind of statewide and national recognition to the quality of the produce here," he said.

"It seems like there's been a real excellent galvanisation of produces across the south-east, together with events like the Narooma Oyster Festival, which has lead to a realisation that there's actually a very special offering for the food tourist."

The Bermagui resident said until now the south had felt a bit like the forgotten coast for visitors beyond the ACT.

"Canberra has always known about it, but anyone from Sydney generally just treats Wollongong as the South Coast and apparently there's some stuff further south," he said.

"But I feel like now it's really resonating with people just how amazing the food offering is and just how beautiful it is here, too."

Mr West said with food tourism in the south-east kicking off, the river valleys, dairies and coastline were all their to support it.

The trend of cafes and restaurants stepping up a notch was spreading across much of regional Australia, he said.

"I think that's probably reflecting more discernment from the average punter," Mr West said.

"Once upon a time coffee was just white and black or hot or warm. Now pretty much everyone's got the coffee they like and the way they like it done."

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Mr West said what the travelling Australian wanted from a destination had changed as well.

"Once upon a time when we went on holidays all we needed was the local pub and the local RSL Club and a local bakery, and that was enough," he said.

"Now people want somewhere nice to eat when they're away and they want to eat the food of that region.

"I think that's where the notion of the food tourist is something that will continue to grow, where people want the food experiences, they want memories, and they want the flavours of the place where they are."

Mr West said balancing the tourism boom with the gentrification over the past two years was a challenge faced by coastal communities.

"That's something we're seeing play out across coastal Australia in response to the pandemic and also somewhat in response to the fires here in the south-east," he said.

"Whether it be tourism, agri-tourism, hospitality or providores; all that's underpinned by people that have been priced out of accommodation.

"We're kind of on this razor's edge where an area is appealing because of the unique food and hospitality and natural beauty and then the people creating those offerings increasingly being priced out of the market.

"The last thing we want to say is our regions been gutted because people can't afford to live."

The Eurobodalla Shire Council launched a food trail resource in December directing visitors to some of the best food and drink destinations along the coast.

The website and accompanying brochure provides itineraries and recommendation of restaurants and experiences for the discerning visitor.

Tourism manager Tim Booth said the resource was designed to encourage holidaymakers to see what the region had on offer from north to south.

"We're certainly encouraging visitors to see a few different places and spaces, particularly during those wet days when it may not be the best weather to go to the beach," he said.

"There's still plenty more things for people to see and do."

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