Southern Highlands

From the valley’s and forests of Fitzroy falls to the historic sandstone walls of Berrima, the Southern Highlands of New South Wales is a truly unique feature on the Australian landscape. With a distinct environment and rich history, the Southern Highlands is also home to the vibrant and diverse food culture as showcased in this cookbook and tribute to the region.

Soaking up some of Australia’s highest levels of rainfall, highlands soil provides a rich foundation for farmers grow their harvest and graze their stock. The elevation and landscape also shapes distinct seasons, from crisp cold winters to blazing hot summers that cultivate a diverse range of produce grown throughout the year.

It’s these idyllic growing conditions that have made agriculture an integral part of highlands history. The availability of rich local produce has contributed to a thriving population who revere the food that’s grown where they live. This feeds into a bustling network fine-dining restaurants and farmhouse cafes, whose menus are firmly grounded in the Southern Highlands culinary landscape. With an array of award-winning wineries also scattered throughout the region, there’s no shortage of reds, white and rose’s to accompany Southern Highlands produce and ingredients.

Home to a thriving culinary industry, world-class wines, a wealth of artisan producers and a growing agro-tourism economy, it’s little surprise that the Southern Highlands has cemented itself as one of Australia’s most and accessible and vibrant food destinations. Whether it’s wine tours, berry picking, truffle hunts or farm visits, the Southern Highlands and the chefs, restaurants and producers featured in this book are a testament to Australia’s world-class, locally-grounded food scene.