Canberra District Food and Wine


The Canberra District wine region takes its name from the nation’s capital, but the majority of its vineyards lie in the surrounding districts of NSW around Bungedore, Lake George, Murrumbateman and Yass. The district has become one of Australia’s most rapidly expanding wine regions with more than 140 vineyards and 30 cellar doors.

Food and wine in the Canberra District

Poachers Pantry picnic

Modern winemaking in this district formally began in the 1970s. Clonakilla was established in 1971 and produces one of Australias most iconic shiraz wines, while Helm Wines, established in 1973, has been instrumental in the development of fine riesling styles. 

Explore the region's cellar doors at other leading wineries including Eden RoadBrindabella Hills, and Pankhurst. You can also enjoy a selection of local wines at the funky Yazz Bar in Yass.

Visitors to the area are encouraged to follow the Poachers Way, a meandering self-drive food trail which takes in some of the region's best gourmand and artisan experiences.

Local growers specialise in a wide range of delicious goods including pears, hazelnuts, mushrooms and truffles. Sample and buy fresh local produce at the Murrumbateman Village Market and Yass Farmers Market held on alternate Saturday mornings.



Murrumbateman restaurants

Dine overlooking the vineyards at Lark Hill Winery and Restaurant. Traditional home-cooked fare can be enjoyed at Caf Lerida at Lerida Estate and Four Winds Vineyard serves wood-fired pizzas.

  • Truffle Hunting

    The Canberra District is one of Australias biggest truffle-growing areas, with ideal growing conditions for the gourmet fungus. The Capital Region Truffle Festival takes place each weekend from late June to late August in an eight-week celebration of the local black Prigord truffle.

  • Murrumbateman Moving Feast

    The Murrumbateman Moving Feast takes place each October long weekend at the various restaurants and cellar doors in the Murrumbateman area. Best-described as a roving degustation, each participating winery prepares a signature dish made from fresh local produce and matched with regional wine.

  • Poachers Pantry

    The Bruce family began their smokehouse in 1991 producing cured and smoked meats for butcheries and restaurants throughout the state. Today the Poachers Pantry has grown to include the Smokehouse Caf, a range of Wily Trout wines, cellar door, and farm shop, set in beautiful gardens on the family property.