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.
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.