What it’s like to stay at Anchorage Farm Narooma, a nature-hemmed hideaway on the NSW South Coast bound to make you melt inside.
A stillness has settled over the Wagonga Inlet. Gums frame the horizon like tall custodians of dusk, the water beyond flushed copper and luminous in the waning light. Bellbirds drown out distant car engines. Chickens, absorbed in their small, earnest excavations, peck about the garden. It’s the kind of place that shrinks your everyday worries to their proper size, reminding you how little they matter in the grand scheme of things.
We’re staying at Anchorage Farm Narooma’s Shucker Shack, an annexed van turned tiny home offering a unique nature-hemmed hideaway on the far NSW South Coast. The 40-hectare farm is owned by the Dudley family and is also home to five off-grid campsites, along with three more tiny homes set to open in the coming months. On our hilltop perch, we coax open a bottle of sparkling and pare away at a generous wedge of local Tilba cheese.
Cheers to relaxing at the Shucker Shack.
Everything here feels crisper than usual, as if someone has grabbed hold of the lens of life and sharpened its focus. The produce feels brighter, the horizon vaster, the air purer, the sky darker. Away from the hullabaloo of the city, my mind feels clearer, too. My partner and I tuck into the dozen famous Narooma oysters – fresh as they come – our host Merri Dudley has kindly left in our fridge, and we find ourselves chatting about what it might be like to live here one day.
Where is Anchorage Farm Narooma?
The Shucker Shack sits on a hill with views over the Wagonga Inlet.
Anchorage Farm Narooma is situated 3.5 kilometres from the main street of Narooma, a township on NSW’s South Coast that’s about three hours’ drive from Canberra or five from Sydney. The farm lies within easy reach of all Narooma’s attractions (including its world-class mountain biking trails) yet still feels secluded thanks to its peaceful perch on a hill overlooking the stunning Wagonga Inlet. Around two minutes’ drive away is the popular Oyster Farmer’s Daughter, a much-loved waterfront spot for beer, light bites and super-fresh seafood.
The backstory
Family-owned and operated Anchorage Farm Narooma is welcoming to all.
Chickens roam freely around the farm.
Wake to the peaceful sounds of birdsong.
Anchorage Farm Narooma is owned by the Dudley family, with husband-and-wife duo Brad and Merri Dudley managing the guest-facing side of the accommodation. Brad and his brother Mark inherited the farm when their father, Bill, sadly passed away in 2023. When asked why they decided to open the farm up to overnight guests, Merri says it is a way of honouring Bill’s love of boat building, turning his projects into spaces for others to enjoy.
“Bill welcomed others to the farm and Narooma with a natural generosity and a strong sense of community that left a lasting impression on us, and has helped shape the foundation of what we’ve created here," Merri elaborates.
Anchorage Farm Narooma is readying to open three brand-new tiny homes expected for mid to late 2026: two that have been converted from boats Bill had built and a renovated bus that served as the original Narooma school bus in the 1980s.
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Staying in the Shucker Shack
The Shucker Shack features a firepit and terrace where guests can soak in the views.
Open since January 2025, Anchorage Farm Narooma’s Shucker Shack feels like a warm hug. There is no Wi-Fi (our phones still have reception, however). Furnishings are comfortable but not ultra-modern. But there’s something that feels very homey about it all.
The shack exterior is laden with planks of wood and features a terrace area with two seats and a firepit. Cradled on one side by bird-filled gum trees and boasting beautiful inlet views on the other, it’s a magical place to switch off and disconnect from day-to-day stress.
The bedroom sleeps two and features a small kitchenette.
Small touches make for a memorable stay.
The lounge area is simple and homey.
Step inside the Shucker Shack and you’ll find a clean, self-contained space. Ideal for couples, it is separated into two main areas: a living space with a small ensuite, and a bedroom housing a double bed and small kitchenette, plus breakfast stools overlooking the inlet.
If you’re a stickler for sleek contemporary finishes and flashy design, I suggest you look elsewhere. But if you’re willing to overlook a leaky tap here or there, you’re in for a treat.
Guests can enjoy fresh eggs from the farm.
In the morning, I receive a text: ‘Hope you slept well! I have a fresh sourdough loaf here…let me know if you’d like me to bring it over’. How could one decline? Oven-warm, it is truly delicious. We have to restrain ourselves to just two pieces each so as not to fill up before the breakfast we’ve booked nearby.
Granola and fresh eggs from the farm’s chickens wait on the bench; local cheese and oysters fill the fridge. There are plenty of great places to eat in Narooma, but those who prefer a home-cooked meal can make use of the shack’s electric fry pan, microwave, toaster, kettle and gas barbecue.
Enjoying oven-warm sourdough.
Later, after returning from dinner at Quarterdeck – one of the most popular restaurants in Narooma, we step out of the car to an unexpected delight. Up above, the sky is dark and exceptionally clear, studded with a carpet of stars so dense I don’t know how anyone could possibly count them all. Both our jaws gape open; it is extraordinary.
After a hot shower, we’re drawn back outside again with cups of tea in hand. In the distance, Fleetwood Mac’s Everywhere echoes across the inlet. I’m not sure how long we remain out here in silence, enjoying the stillness, enjoying each other’s company.
The perfect place to find pure peace.
“Guests seem to love the tranquillity, the wide-open space, the wildlife, the views and the sense of peace they feel while they are here," Merri tells us, waving us off as we reluctantly head home the following morning. “Many tell me they don’t want to leave!"
We certainly don’t.
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The verdict
A peaceful, tiny home retreat surrounded by birdlife and gum trees, where phones are gladly cast aside. The Dudley family have created something very special – Anchorage Farm offers warm, heartfelt hospitality with personal touches you won’t find when staying at large hotel chains. I want to tell everybody and nobody about it at the same time.
The details
Address: 360 Riverview Rd, North Narooma NSW 2546
Best for: couples (the tiny homes) and families (the campsites) longing for a grounding return to nature
Price: from roughly $240/night in the Shucker Shack (two-night minimum stay) and $49/night at one of the farm’s campsites
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Eleanor Edström is Australian Traveller’s Associate Editor. Previously a staff writer at Signature Luxury Travel & Style and Vacations & Travel magazines, she's a curious wordsmith with a penchant for conservation, adventure, the arts and design. She discovered her knack for storytelling much earlier, however – penning mermaid sagas in glitter ink at age seven. Proof that her spelling has since improved, she holds an honours degree in English and philosophy, and a French diploma from the University of Sydney. Off duty, you’ll find her pirouetting between Pilates and ballet classes, or testing her friends’ patience with increasingly obscure vocabulary.
With more than 60 nationalities calling it home and a century of Italian influence shaping its paddocks and plates, Griffith is a regional Australian town with serious culinary cred.
It might feel surprising to learn that Griffith is one of Australia’s leading food destinations. In-the-know Italians have understood this for generations, drawn to the Riverina region’s fertile soils that reminded them of the terrain they’d left behind more than a century ago. These days, Griffith supplies much of the nation’s pantry: 95 per cent of Australia’s prunes come from the region, it’s the country’s largest citrus-growing area, and it’s a leading producer of almonds and walnuts. Even the pickles in every McDonald’s burger nationwide are produced in Griffith. This is not just a farming town; the Griffith food scene is leading the way.
Here, culinary confidence is rooted in migration. Italian families began arriving from 1913, with a second wave settling after the Second World War. Today, Griffith has the highest proportion of Italian ancestry of any Local Government Area in Australia. Add to that more than 60 nationalities represented across the community and you have a town where food is driven not by trends, but by tradition. Griffith’s motto, ‘Taste our culture’, isn’t marketing spin; it’s the reality.
Where the vines tell a story
Uncover the stories behind every glass. (Image: Destination NSW)
The Riverina has long been dubbed the food bowl of Australia, but it’s also a wine region that remains largely under the radar. What sets Griffith apart is that every one of its wineries is family-owned, many spanning generations.
Calabria Family Wines is one of the region’s standard-bearers. The Calabria story began in 1945 when Francesco Calabria planted his first vines; today, the family continues to shape the region’s identity while also stewarding the historic McWilliam’s Wines brand. McWilliam’s was the first winery to plant vines in the area, and its barrel-shaped cellar door – complete with a soaring stained-glass window – remains one of the most distinctive in regional NSW.
Yarran Wines, run by the Brewer family, showcases estate-grown fruit across Mediterranean varietals that thrive in the warm climate. Expect bold reds and textured whites that reflect both heritage and innovation.
Set inside the old ambulance station, Harvest HQ is owned and operated by the Riverina Winemakers Association and pours a rotating selection of local wines under one roof. It also features spirits from The Aisling Distillery, reinforcing the region’s collaborative approach to craft.
At the table
Dine where tradition meets a bold new generation. (Image: Visit Griffith)
If the vineyards tell one story, the dining rooms tell another. Griffith’s restaurants are where tradition and next-gen confidence meet.
Zecca Handmade Italian occupies the former Rural Bank building, an imposing Art Deco landmark from the late 1930s. ‘Zecca’ means money print, and the name is a nod to the Zecca di Venezia in Venice. Here, find the Riverina’s only producer of dried artisan pasta and traditional Italian recipes. Importantly, the growers and producers supplying the kitchen are listed on the menu as a transparent expression of the region’s farm-to-table ethos.
Established in 1977 and still run by the Vico family, La Scala puts authentic Italian cuisine on centre stage. Expect handmade pasta, traditional wood-fired pizzas, slow-cooked sauces and dishes that follow recipes guarded like family heirlooms. For something more contemporary, Bull & Bell in Gem Hotelis a shrine to the Euro-style steakhouse that works closely with local farmers and artisans to showcase Riverina produce.
And then there are the institutions. Bertoldo’s Pasticceria, now in its third generation, draws locals daily for cannoli, biscotti, crostoli and house-made gelato, alongside classic sausage rolls and potato pies. La Piccola Grosseria feels like stepping into an Italian alimentari, its shelves lined with continental goods that wouldn’t feel out of place in Puglia.
Meanwhile, Limone celebrates local and seasonal produce across breakfast and lunch menus, enriched by the produce and stories of Piccolo Family Farm. Find pastries and sourdough baked daily, and pop into the onsite retail pantry for products from regional producers – including the Piccolo family’s own wine range, Caro Piccolo.
From the source
Taste world-renowned Aquna Sustainable Murray Cod, straight from its source. (Image: Visit Griffith)
Behind every menu is a producer. Aquna Sustainable Murray Cod is perhaps Griffith’s most high-profile export; the brand’s Murray cod and Aquna Gold Murray Cod Caviar have achieved global recognition. In October 2024, Aquna presented its products to King Charles III and Queen Camilla at the NSW Premier’s Community BBQ in Parramatta. Impressed by the producer’s sustainable farming practices, the King requested the cod be sent to Buckingham Palace – not bad for a fish farm in regional NSW.
Mandolé Orchard champions almonds grown on a family-run farm, transforming them into almond milk and value-added products. At Morella Grove, olives are pressed into premium olive oil and pantry staples that speak to Griffith’s Mediterranean heart. These producers are not peripheral; they are central to the town’s culinary ecosystem. Learn about local sustainable farming practices during a farm tour.
Mark your calendar
Plan your visit around A Taste of Italy Griffith. (Image: Visit Griffith)
For a town that helps stock Australia’s supermarkets, Griffith has remained curiously absent from the national dining conversation. That’s beginning to change. If you’ve been searching for a regional food destination with substance, heritage and a clear sense of identity, you’ll find it here in the Riverina, right under your nose.
Time your visit to the Riverina region to coincide with A Taste of Italy Griffith, held every August. This week-long celebration of Italian heritage and culture offers a wide range of Italian-inspired events and experiences to enjoy. Expect long-table lunches, wine tasting experiences, cooking classes and a Makers in the Piazza market. The headline event is a ticketed long lunch – Festa delle Salsicce (Salami Festival) – where winners of the best salami are announced.
