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.
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.
