Canberra's food scene heats up: new openings, local flavours and winter dining

Canberra's dining landscape is buzzing with fresh energy this winter, driven by new openings and a growing appetite for locally sourced produce. The hottest ticket in town is Curtis Stone's first Australian restaurant, which the celebrity chef has said he's been 'dreaming about it for 30 years,' opening in Sydney this month but already drawing Canberrans planning weekend trips.

The timing matters. As the capital's food community emerges from a quiet period dominated by takeaway and home cooking, diners are keen to reconnect with restaurant experiences. Winter also brings peak season for local truffles, mushrooms and root vegetables, giving chefs plenty to work with.

The new guard: what's opening and where

Braddon remains the epicentre of Canberra's dining revival, with several new venues along Lonsdale Street. The precinct now hosts everything from casual ramen bars to tasting-menu concepts. Over in Kingston, the Foreshore has seen a wave of seafood-focused openings, capitalising on the city's newfound enthusiasm for oysters and grilled fish.

The National Wine and Food Festival, held each October at the Canberra Showgrounds, is already selling early-bird tickets. Organisers have confirmed a 15 per cent increase in participating wineries from the 2025 edition, with 40 vineyards scheduled to pour.

Beyond the plate: markets, produce and cooking classes

The Capital Region Farmers Market at EPIC on Saturday mornings remains the go-to for home cooks. Winter offerings include brassicas, pumpkins and leeks from growers in Bungendore and Murrumbateman. A single stallholder told this reporter that demand for organic greens has doubled since 2024.

Cooking classes at the Canberra Institute of Technology's culinary school in Belconnen have seen a 20 per cent uptick in enrolment this semester, driven by interest in sourdough and pasta-making. Courses run for six weeks and cost roughly the same as a dinner for two at a mid-range restaurant.

For those keen on a road trip, Curtis Stone's new restaurant in Sydney, name still under wraps, will reportedly feature a menu built around Australian native ingredients. It's a 90-minute drive from Canberra's civic centre, making it a plausible day trip for food obsessives.

Practical advice: Book ahead for weekend dinners at Braddon's top tables, as wait times this month have stretched to three weeks. The farmers market runs from 7am to 11.30am, and arriving early is essential for the best pick of the season's produce.