Robertson’s iconic pie shop at the top of Jamberoo Pass has entered an exciting new chapter, with local producers and food enthusiasts John and Louise Keats taking the reins and breathing fresh life into the landmark business.

The couple, who have called the Southern Highlands home for more than a decade, bring deep regional roots and an impressive food pedigree.

Louise comes from a celebrated culinary family - her grandmother was the legendary Margaret Fulton, and her mother and sister have authored numerous cookbooks.

James is a lifelong cattleman who runs Wildwood Hill, a property near East Kangaloon which produces premium grass-fed Wagyu beef.

It’s this beef - slow-cooked for eight hours to tender perfection - that has become a signature ingredient in the shop’s pies.

“Robertson is one of the few places where you can truly grass-feed Wagyu all year round,” John explained.

“We wanted to showcase that local produce in something everyone loves - a really good pie.”

Joining them in the kitchen is Stefano Melis, whom they met in Switzerland, a chef who has worked in several Michelin-starred European restaurants.

Melis has introduced refined techniques and flavours to the pies, while mentoring young local staff.

With a stakehold in the business he has a vested interest in seeing the success of the venue. A Swiss chef will also join the team soon, adding more of an international touch.

Since taking over, the Keats have carried out a thoughtful renovation, opening up the space to create a lighter, airier feel.

The menu is being gradually refreshed to focus on flavour, provenance and consistency, while the coffee has been upgraded with beans from Sydney roasters Little Marionette.

The team’s immediate plans include an early-morning café service from November, serving espresso and bacon-and-egg pies from 6am before the main shop opens.

Looking further ahead, they aim to expand retail offerings, selling frozen Wagyu pies and cuts of their farm’s beef directly from the shop.

There are also plans to introduce an Italian favourite - gelatos in time for summer.

“We’re taking it one step at a time,” James said.

“Quality comes first - doing a few things really well.”

Sustainability and community are also on the agenda, with 12 EV chargers planned for installation next year, making it easier for eco-conscious travellers to stop in.

With a combination of local produce, international expertise and community knowledge, Robertson’s pie shop is once again a must-visit.

John encourages Kiama locals and travellers heading over the hills to stop and give the town’s favourite Wagyu pie a taste test - you won’t be disappointed.