Across the Capital Region and Southern NSW, farmers, fishers and food producers are turning out some of Australia’s most sought-after products. Through its Capital Region Export Alliance project, ARDA filmed a series of videos focusing on people, place and provenance, to showcase this vibrant food and wine region. The videos were made possible with funding from the Australian Government’s Agricultural Trade and Market Access Cooperation grant program.
South Coast Region Hero Video
South Coast Producers
The pristine, nutrient-rich waterways and fertile farmland of the NSW South Coast makes it a mecca for lovers of seafood and delicious dairy products.
Greg Carton from Broadwater Oysters, Jo Lane of Sea Health Products, Pip Boyton of Merimbula Gourmet Oysters, Dan and Bonnie Hyland of Eden Mussels and Erica Dibden of Tilba Real Dairy describe their patch of paradise.
Canberra Region Hero Video
Canberra Producers
With crisp, sunny winters, long summer’s days, an enviably high altitude and fertile soil, the Capital Region produces a plethora of incredible foods, from truffles, olive oils and wines, to black garlic and ethically raised, grass-fed lamb. Meet the makers who put the food on our table, including Sarah McDougall of Lake George Winery, Dick Obbink of Durran Durra Truffles, John Pye of Bredbo Black Garlic, Tony and Bruce Griffin of Uriarra Station, Charles de la Barre de Nanteuil of La Barre Olives, and Matt Farrah of Farrah’s Liquor Collective.
The Producers
Durran Durra Truffles
With growing conditions similar to those of the famed Spanish, Italian and French truffle regions, the Capital Region produces exquisite black winter truffles that are highly praised around the globe. And better still, they’re right on Canberra’s doorstep, so local restaurants can use them as soon as they’re plucked from the ground. Meet truffle grower Dick Groot Obbink of Durran Durra Truffles, on location at the Blue Frog Truffles farm in Sutton, NSW.
Uriarra Station
With 1200 ha of glorious countryside on which grass-fed sheep roam freely, it’s hard to believe Uriarra Station is just 30km from Canberra. Tony and Bruce Griffin describe the farm on which three generations of the family currently live and the reason why discerning buyers are prepared to pay top price for the station’s ethically reared lamb.
Farrah’s Liquor Collective
Independent wine-seller Matt Farrah of Farrah’s Liquor Collective explains how a perfect climate, high-quality soil, passion and a deft combination of European influences and Aussie experimentation has seen boutique Canberra District wines increasingly gain international acclaim.
Ballinaclash
Pick your own cherries and apricots or peruse the farmgate shop for all manner of cherry products, from jams, sauces and cherry pies, to icecream or cherry flavoured wine. At Cath and Peter Mullany’s Ballinaclash Fruit and Wine in Young, they’re also scooping up awards for premium wines, which can be tried at the cellar door. “The Hilltops Region of NSW is a real hidden gem,” says Cath. “People just don’t expect what they find here.”
Grove Estate
Brian Mullaney has been making wine for 32 years in Young, with his wife Sue-Ellen, sister Michelle and brother-in-law Vince. From a bare block in 1988, Grove Estate now has more than 100 ha under vineyard in the Hilltops Region on the southwest slopes of NSW, two hours from Canberra. “Soon the Hilltops region will be as well-known as the Barossa or the Hunter,” says Brian.
La Barre Olives
Award-winning olive oil maker Charles de la Barre de Nanteuil of La Barre Olives in Yass, NSW, describes the fascinating food scene that has developed in the region over the past couple of decades – the happy result of multicultural influences and perfect growing conditions.
Sea Health Products
It’s not unusual for Jo Lane and husband Warren Atkins from Sea Health Products to spot a whale or a dolphin or two while harvesting kelp and seaweed from the crystal clear, cool waters of the NSW Far South Coast. Jo describes why the region is the perfect place to run a business based on this increasingly popular superfood.
Tilba Real Dairy
With vibrant green pasture as far as the eye can see and a herd of jersey cows who “produce the most beautiful, creamy, sensationally sweet milk”, it’s little wonder Erica and Nick Diben’s Tilba Real Dairy on the NSW South Coast is winning wide acclaim for its milks, cheeses, yoghurts and creams.
Lake George Winery
Sarah McDougall’s family have been working the land in the Capital Region for seven generations. The sustainable, chemical-free Lake George Winery just 30 minutes from Canberra and 2.5 hours from Sydney is famous for its award-winning, cool-climate wines including riesling, shiraz, pinot noir and tempranillo.
Broadwater Oysters
Oyster farmer Greg Carton is in no doubt that there’s something special about the Sydney Rock Oysters he and his wife Sue’s Broadwater Oysters business harvests from picturesque Pambula Lake on the NSW Far South Coast. “We’ve had many tourists tell us they’re the best thing they’ve ever eaten,” he says.
Merimbula Gourmet Oysters
Fostering a relationship between the food we eat and sustainable farming practices means we can appreciate and value our home-grown products so much more, says Pip Boyton who with husband Dominic runs Merimbula Gourmet Oysters on the NSW Far South Coast, where visitors can see the oyster farming process at every stage.