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 Groot 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.
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.”