Experience No.066 in Australian Traveller Magazine’s 100 Greatest Australian Gourmet Experiences.
Canberra had better watch out; Goulbourn’s McDonalds used to be the only noteworthy pit stop but the drive from Sydney to the nation’s capital is quickly filling up with delectable detours.
Grazing does small town charm well – outside picnic tables are the perfect setting for Sunday lunch and there’s enough grass to let the kids run wild.
Top of that list has to be Grazing, chef Tom Moore’s rustic regional restaurant. His face has been all over the place lately, smugly holding a chook that’s presumably just popped out someone’s sunny-side-up special (moments away from being turned into someone else’s dinner).
Moore is part of the big movement towards sustainable, produce-to-plate cooking. The converted pub’s backyard garden grows seasonal specialties; at the moment pumpkin, eggplant and zucchini are sprouting but later in the year it might be stinging nettle and cavolo nero.
Spruiked as part of The Poacher’s Way, a collective of local winemakers, chefs, artists and rural retreats, Grazing fits right in with 75 Canberra District wines and unpretentious modern Australian fare on the menu.
It does small town charm well – outside picnic tables are the perfect setting for Sunday lunch and there’s enough grass to let the kids run wild. Just 30mins drive north of Canberra, Grazing is worth visiting as a trip all on its own.
Where: The Royal Hotel, Cnr Cork and Harp Streets, Gundaroo NSW. (02) 6236 8777, www.grazing.com.au
Did you know: The black chickens at Grazing are for egg production only. We’re not sure about the lone resident rooster, Elvis.