This nature reserve near Sydney is open for just 6 weeks a year

Taylah Darnell Taylah Darnell
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The season is just about to start.

Sydney might be a concrete jungle, but it’s definitely not short on natural beauty. From coastal hikes to UNESCO-listed national parks, nature is never far away. But hidden on the city’s northernmost fringes is a reserve most locals have never heard of – a protected patch of bushland that opens to the public for just six weeks a year.

Where is it?

Muogamarra Nature Reserve is only a 45-minute drive from Sydney’s CBD, situated between the small suburb of Cowan and the iconic Hawkesbury River, which just got a brand-new walk. Its sheltered location, paired with a varied landscape and temperate climate, creates the perfect conditions for a flourishing environment.

Muogamarra Nature Reserve in Sydney, NSW
Muogamarra Nature Reserve sits near the Hawkesbury River. (Image: Tegan Burton/DCCEEW)

The natural sanctuary is a haven for Australian wildlife, with 14 native mammals, 16 reptile species and around 140 native birds recorded across its 2,274 hectares. Visitors are encouraged to keep their eyes peeled for echidnas, brushtail possums, swamp wallabies, kookaburras and lyrebirds, among others.

Muogamarra Nature Reserve is also home to a thriving wildflower population, making spring the ideal time to visit. Native flowers are especially abundant, including dazzling waratahs, delicate eriostemons, angophoras, boronias, Gymea lilies and even native wild orchids.

Muogamarra Nature Reserve in Sydney, NSW
Stunning waratahs bloom throughout spring. (Image: John Spencer/DCCEEW)

Why the six-week limit?

The National Parks and Wildlife Act 1974 was designed to conserve NSW’s diverse natural ecosystems, officially listed as ‘protected areas of NSW’. The network of nature reserves, including Muogamarra, is protected by the state government and managed by the NSW National Parks and Wildlife Service.

While many protected areas of NSW can be accessed year-round, Muogamarra Nature Reserve is only open to the public for six weeks of the year. This is due to ongoing conservation efforts, as well as a range of scientific and educational purposes. The fragile environment has remained relatively undisturbed for centuries, creating a remarkable landscape of cultural, botanical and geological significance.

Muogamarra Nature Reserve in Sydney, NSW
The nature reserve holds major botanical significance. (Image: Elinor Sheargold/DCCEEW)

Located on Muogamarra Country, it is also home to a number of important cultural sites for the Traditional Owners of the land, the Dharug and Guringai Peoples. Rock art, engravings, shell middens and earthenware offer insight into thousands of years of First Nations culture, a heritage that must be protected and preserved.

Add in the diverse array of flora and fauna that depend on this place, and it’s easy to see why it stays closed for most of the year. But for six weeks each spring, the gates open – offering visitors a rare chance to discover its natural beauty.

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Planning your visit

There are multiple ways to experience Muogamarra Nature Reserve. Guided hikes are run during the six-week open window, all offering a different perspective. Beginners are encouraged to join the three-kilometre Muogamarra Highlights Walk or the 3.5-kilometre Muogamarra: Bird Gully Guided Walk.

Muogamarra Nature Reserve in Sydney, NSW
Take in views over the iconic Hawkesbury River. (Image: Elinor Sheargold/DCCEEW)

There’s also the Muogamarra: Lloyd Trig and Deerubbin Guided Walk, a 6.6-kilometre loop that provides uninterrupted views of the Hawkesbury River. If you’re up for a challenge, the 10-kilometre, full-day Muogamarra: Peats Bight Guided Walk is for you. Or tackle one of many gorgeous self-guided trails at your own pace. Hungry for more? Head to nearby Ku-ring-gai Chase National Park, where you can explore bushwalks that lead to secret swimming spots.

Unfortunately, visitation in 2025 (from 9 August to 15 September) is completely booked out. But don’t despair – there’s always next year! Get in early to secure your spot now by emailing the NSW National Parks and Wildlife Service directly or calling 13000 PARKS.

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Taylah Darnell
Taylah Darnell is Australian Traveller's Writer & Producer. She has been passionate about writing since she learnt to read, spending many hours either lost in the pages of books or attempting to write her own. This life-long love of words inspired her to study a Bachelor of Communication majoring in Creative Writing at the University of Technology Sydney, where she completed two editorial internships. She began her full-time career in publishing at Ocean Media before scoring her dream job with Australian Traveller. Now as Writer & Producer, Taylah passionately works across both digital platforms and print titles. When she's not wielding a red pen over magazine proofs, you can find Taylah among the aisles of a second-hand bookshop, following a good nature trail or cheering on her EPL team at 3am. While she's keen to check out places like Scotland and North America, her favourite place to explore will always be her homeland.
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This surprising regional town is making its mark on the culinary world

(Image: Visit Griffith)

    Carla Grossetti Carla Grossetti
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    With more than 60 nationalities calling it home and a century of Italian influence shaping its paddocks and plates, Griffith is a regional Australian town with serious culinary cred.

    It might feel surprising to learn that Griffith is one of Australia’s leading food destinations. In-the-know Italians have understood this for generations, drawn to the Riverina region’s fertile soils that reminded them of the terrain they’d left behind more than a century ago. These days, Griffith supplies much of the nation’s pantry: 95 per cent of Australia’s prunes come from the region, it’s the country’s largest citrus-growing area, and it’s a leading producer of almonds and walnuts. Even the pickles in every McDonald’s burger nationwide are produced in Griffith. This is not just a farming town; the Griffith food scene is leading the way.

    Here, culinary confidence is rooted in migration. Italian families began arriving from 1913, with a second wave settling after the Second World War. Today, Griffith has the highest proportion of Italian ancestry of any Local Government Area in Australia. Add to that more than 60 nationalities represented across the community and you have a town where food is driven not by trends, but by tradition. Griffith’s motto, ‘Taste our culture’, isn’t marketing spin; it’s the reality.

    Where the vines tell a story

    A hand pouring wine into a glass, with a table filled with food.
    Uncover the stories behind every glass. (Image: Destination NSW)

    The Riverina has long been dubbed the food bowl of Australia, but it’s also a wine region that remains largely under the radar. What sets Griffith apart is that every one of its wineries is family-owned, many spanning generations.

    Calabria Family Wines is one of the region’s standard-bearers. The Calabria story began in 1945 when Francesco Calabria planted his first vines; today, the family continues to shape the region’s identity while also stewarding the historic McWilliam’s Wines brand. McWilliam’s was the first winery to plant vines in the area, and its barrel-shaped cellar door – complete with a soaring stained-glass window – remains one of the most distinctive in regional NSW.

    Yarran Wines, run by the Brewer family, showcases estate-grown fruit across Mediterranean varietals that thrive in the warm climate. Expect bold reds and textured whites that reflect both heritage and innovation.

    Set inside the old ambulance station, Harvest HQ is owned and operated by the Riverina Winemakers Association and pours a rotating selection of local wines under one roof. It also features spirits from The Aisling Distillery, reinforcing the region’s collaborative approach to craft.

    At the table

    A flat lay of a steak.
    Dine where tradition meets a bold new generation. (Image: Visit Griffith)

    If the vineyards tell one story, the dining rooms tell another. Griffith’s restaurants are where tradition and next-gen confidence meet.

    Zecca Handmade Italian occupies the former Rural Bank building, an imposing Art Deco landmark from the late 1930s. ‘Zecca’ means money print, and the name is a nod to the Zecca di Venezia in Venice. Here, find the Riverina’s only producer of dried artisan pasta and traditional Italian recipes. Importantly, the growers and producers supplying the kitchen are listed on the menu as a transparent expression of the region’s farm-to-table ethos.

    Established in 1977 and still run by the Vico family, La Scala puts authentic Italian cuisine on centre stage. Expect handmade pasta, traditional wood-fired pizzas, slow-cooked sauces and dishes that follow recipes guarded like family heirlooms. For something more contemporary, Bull & Bell in Gem Hotel is a shrine to the Euro-style steakhouse that works closely with local farmers and artisans to showcase Riverina produce.

    And then there are the institutions. Bertoldo’s Pasticceria, now in its third generation, draws locals daily for cannoli, biscotti, crostoli and house-made gelato, alongside classic sausage rolls and potato pies. La Piccola Grosseria feels like stepping into an Italian alimentari, its shelves lined with continental goods that wouldn’t feel out of place in Puglia.

    Meanwhile, Limone celebrates local and seasonal produce across breakfast and lunch menus, enriched by the produce and stories of Piccolo Family Farm. Find pastries and sourdough baked daily, and pop into the onsite retail pantry for products from regional producers – including the Piccolo family’s own wine range, Caro Piccolo.

    From the source

    A plated Aquna Sustainable Murray Cod dish.
    Taste world-renowned Aquna Sustainable Murray Cod, straight from its source. (Image: Visit Griffith)

    Behind every menu is a producer. Aquna Sustainable Murray Cod is perhaps Griffith’s most high-profile export; the brand’s Murray cod and Aquna Gold Murray Cod Caviar have achieved global recognition. In October 2024, Aquna presented its products to King Charles III and Queen Camilla at the NSW Premier’s Community BBQ in Parramatta. Impressed by the producer’s sustainable farming practices, the King requested the cod be sent to Buckingham Palace – not bad for a fish farm in regional NSW.

    Mandolé Orchard champions almonds grown on a family-run farm, transforming them into almond milk and value-added products. At Morella Grove, olives are pressed into premium olive oil and pantry staples that speak to Griffith’s Mediterranean heart. These producers are not peripheral; they are central to the town’s culinary ecosystem. Learn about local sustainable farming practices during a farm tour.

    Mark your calendar

    A woman walking past a food mural, something you can spot during A Taste of Italy Griffith.
    Plan your visit around A Taste of Italy Griffith. (Image: Visit Griffith)

    For a town that helps stock Australia’s supermarkets, Griffith has remained curiously absent from the national dining conversation. That’s beginning to change. If you’ve been searching for a regional food destination with substance, heritage and a clear sense of identity, you’ll find it here in the Riverina, right under your nose.

    Time your visit to the Riverina region to coincide with A Taste of Italy Griffith, held every August. This week-long celebration of Italian heritage and culture offers a wide range of Italian-inspired events and experiences to enjoy. Expect long-table lunches, wine tasting experiences, cooking classes and a Makers in the Piazza market. The headline event is a ticketed long lunch – Festa delle Salsicce (Salami Festival) – where winners of the best salami are announced.

    Start planning your foodie getaway at visitgriffith.com.au.