Australian Capital Territory cuisine

Locally cold-smoked fish from the Molonglo River region, often paired with citrus or dill cream. ¹⁾

The ACT’s cool winters make it a truffle haven; handmade pasta topped with black truffle shavings. ²⁾

Lamb braised in local red wine from the Mount Majura vineyards, rich and aromatic. ³⁾

Game meat from the nearby ranges, often roasted with pepperberry glaze. ⁴⁾

A creamy, elegant soup using local freshwater crayfish. ⁵⁾

Warm dessert made with local honey, served with vanilla bean ice cream. ⁶⁾

Pork belly slow-cooked in a craft amber ale from one of Canberra’s microbreweries. ⁷⁾

A regional specialty served with cherry jus or native plum reduction. ⁸⁾

Fragrant slow-cooked goat from nearby farms, spiced with modern Australian–Indian fusion flavors. ⁹⁾

A gourmet twist on comfort food using local truffle butter and creamy brie cheese. ¹⁰⁾

Roasted seasonal vegetables from the Canberra Farmers Market, showcasing ACT’s local produce. ¹¹⁾

Rustic tart made with apples from nearby Braidwood orchards, baked with cinnamon and almond. ¹²⁾

Espresso made from locally roasted beans, poured over vanilla gelato with a dash of whisky liqueur. ¹³⁾

Fresh greens, edible flowers, and bush herbs like warrigal greens and saltbush. ¹⁴⁾

Black Truffle Ice Cream – A luxurious dessert using shaved Canberra truffles, offering an earthy-sweet contrast. ¹⁵⁾