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.
Lake George Winery
Sarah McDougall’s family have been working the land in the Capital Region for seven generations. The sustainable, chemical-free Lake George Winery just 30 minutes from Canberra and 2.5 hours from Sydney is famous for its award-winning, cool-climate wines including riesling, shiraz, pinot noir and tempranillo.