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.
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.
