There are hundreds of fantastic food and wine experiences scattered around the Southern Tablelands, but one that is absolutely unmissable is the Yass Valley. From the big centres to the tiny towns, you’ll find incredible chefs making magic with local produce.
Why not start in Springrange, just near Murrumbateman, at Poacher’s Pantry? It started off as a smokehouse, then expanded to a vineyard and winery, and then into the beautiful restaurant it is today.
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Chef Leon combines the in-house ingredients with other finds from the area. Start with the scallops crudo, an eye-popping dish that also pops in your mouth. Or the poacher’s braesola with buffalo ricotta on a grilled sourdough base.
Then try some of the signature dishes with the specialist smoked meats — the smoked lamb rump with spring vegetables and the gold medal-winning smoked duck breast.
Thirty clicks away is Gundaroo, home to another delicious discovery — Grazing. Here chef and owner Kurt Neumann serves up what he likes to call “refined country fare”.
Start with house-cured salmon gravalax and a plate of Merimbula oysters, then get your teeth into the spice-encrusted Cowra pork belly or the succulent Junee pork, done two ways… A lamb rump cooked sous vide and a lamb breast slow-roasted… And make sure you finish off with a divine Strawberry Splice.
Take your taste buds on a country adventure to the Yass Valley. You will not be disappointed!
