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.
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.