A Hergenhan is supplying Bega Cheese again, but this time with chutneys and sauces rather than milk.
Rose Reid is the eldest daughter of the six children of third-generation Bega farmers Rex and Wendy Hergenhan.
She grew up on the Hergenhan property just north of Bega before settling in Newcastle with husband James and their three children.
While Rose works as a teacher and James is a firefighter with Fire and Rescue NSW, they also have a small business that grew from their family kitchen and much-loved recipes handed down through the generations.
"We started our JAMESANDROSE business 13 years ago in our family kitchen and grew the business into a fun and exciting small business, supplying 35 stores at present," James said.
"Within JAMESANDROSE we make four products, most of Indian flavour, from Wendy's family recipes dating back to the 1930s in India."
Rex got out of dairying in the early 2000s during the industry deregulation years, but still raises beef cattle in the district.
However, during a regular family visit to the Bega Cheese Heritage Centre for ice-creams during their June long-weekend visit "home", they all joked how the family was once again supplying it with product.
"We have been supplying our range regularly to the Bega Cheese factory for a couple of years and have had great support from locals and also from holiday visitors," James said.
"Although we still have our full time jobs, there is potential to see this business take off for us. Like any small business juggling it with a family is hard, but rewarding."
The story of James and Rose's recipes is fascinating and is shared on their business website.
Rose's great-grandparents Elliot and Esther Bolst (better known as Grandad and Granny) lived in India at the time of British rule.
Grandad ran a tannery, but when the depression hit, people couldn't afford the luxury of leather goods and so the business quickly closed and the family moved south.
They used what little money they had to buy and run a coffee plantation. However, as the depression deepened even coffee followed leather as a luxury people could not afford.
With little money to survive on, the oldest four children were sadly sent to an orphanage - a traumatic, though not uncommon, last resort.
In efforts to keep supporting their family and to afford having all the children home again, Granny began making curry takeaway lunches, with Grandad delivering them on his bicycle. It didn't take long for satisfied customers to spread the word about her meals.
They began to experiment with small batches of Indian pickles and chutneys, very particular about quality and flavour. And so, Bolst's Indian Condiments was born.
While Granny made pickles, Grandad would source retail sales for their products. Business grew and soon they were earning enough money to gather back their children and reunite the family once more.
Bolst's Indian Condiments continued in the family for a number of years becoming a major business until it was sold and the Bolsts left India in search of new horizons in Australia, Canada and the United Kingdom.
The company started by Granny and Grandad still exports its products to the world from Bangalore in the South of India.
And the family history of quality, flavoursome recipes passed down to Rose continues to find fans, including from the shelves of the Bega Cheese factory.