Led by Fiona Kotvojs, Greg Lissaman and Lucy Wilson, they are working to raise the profile of South East so it becomes known for its food, including beverages.

"Through this, we will increase the number of tourists visiting the region outside summer, supporting local business and ultimately job opportunities," a trail spokesperson said.

"We are also working to increase the return that producers receive for their quality produce, helping our local farmers and fishers."

A series of workshops for interested businesses has been held in Merimbula, Bega and Narooma.

Dr Kotvojs successfully obtained a grant from Food Innovation Australia - an industry led, federal government funded initiative to collaboratively fuel growth throughout the food and agribusiness industry - which is being used to assist the establishment of the food trail.

As part of this, 10 local businesses are being supported to develop or refine quality food related products and experiences that will form the base of the trail.

The first product workshop was held earlier this month in Bermagui, attended by businesses from Moruya to Eden and Nimmitabel.

The businesses represent the diversity of produce in the region: cheese and other dairy, coffee, fruit, gin, oysters, smoked meats, truffles, vegetables and wine.

"They provide a huge range of food related experiences: schools in making cheese and gin, high tea, tastings, truffle hunts and long-table lunch and dinners," the trail spokesperson said.

The Gourmet Coast Food Trail will be launched in April 2021.

The website will be live, suggesting itineraries to help visitors plan their holiday to the region and supporting visitors develop their own itinerary.

Many of the 60 businesses who have expressed their interest in, and support for, this trail will be identified on the trail.

For businesses who have not yet expressed interest, or for more information, contact Dr Kotvojs on fiona@kurrajonghill.com.au or 0448 453 422.

The above picture shows Lucy Wilson (Breakfast Creek Vineyard and committee member); Diane and Grant Walker (Royal Arms); Karen Lott (Sprout Eden); Cecilia Matthews (Tilba Real Dairy); Matthew Hatcher (Guerrilla Roasters); Megan Payne (Milford Acres Farm); Gavin Hughes and Karen Touchie (Stoney Creek Distillery); Sue McIntyre (Broadwater Oysters); Fiona Kotvojs (Gulaga Gold and committee member); and Rose Wright (trainer from Regionality).