pambula in your pocket

When our guests depart Banquet at the Beach, they’ll walk away with a little piece of Pambula in their pocket.

The chocolate gift from Waratah Chocolate, carefully curated by Peter and Colleen Weir, is more than a sweet farewell – it’s a statement about place, passion and connection.

Tucked behind the Oaklands Barn complex on the Princes Highway at Pambula, Waratah Chocolate is a genuinely-local gem.

Peter and Colleen oversee everything from tempering to packing.

Though the base chocolate – the cocoa mass and couverture – is sourced globally (largely from Africa), every bar, freckle and chunk of rocky road is finished in their own tempering machine and moulds.

Seasonal chillies (sometimes from their own garden) are dried in-house, adding that subtle local heat to select bars.

A newly acquired chocolate conch stands on display in their store, a hopeful emblem of the path ahead: Bean-to-bar production.

When fully operational, that conch will allow Waratah to process raw cacao to bring their offerings into the growing craft-chocolate movement that’s gaining traction around Australia.

So when each of our 100 guests unwraps their Waratah chocolate, they’re tasting a region, a philosophy and a community.