It’s a bit of a trend these days to name things – bars, restaurants, clubs…
It’s not hard to get in the autumn spirit in the capital as the leaves start turning and the air starts cooling, but it’s no secret that the true magic of the season can be found in the kitchen.
We have rounded up our top autumnal foodie experiences, including the city’s best hot cross buns, farmers markets delights, new restaurant and bar openings, as well as new menus at some of our favourites.
Popular Hot Cross Buns
Have you really enjoyed Easter if you haven’t devoured a baker’s dozen of hot cross buns? Absolutely not. Lucky for us in Canberra we are spoilt for choice when it comes to perfectly baked, fresh from the oven hot cross buns.
The wonderful family run business of 30 years, Danny’s Bakery in Narrabundah, are renowned for their very generously sized and affordably priced sourdough hot cross buns. 73 years old and Danny is still pumping out batches of 1000 buns a day over the Easter period.
Origin Bake, are serving up their fluffy buns of goodness at their home base in Phillip, as well as at both the Haig Park Village Market and Capital Region Farmers Market, so you can add a little slice of Easter to your grocery list.
The magicians at Sonoma in Braddon are busy whipping up their signature ‘Not X Buns’, infused with spices and rich Belgian chocolate or decadent dried fruits—these buns are always popular and often sell out so run, don’t walk!
Made with traditional choux crosses, and a lot of love, Three Mills Bakery creates a heavenly fruit-packed bun. For those who can’t get enough and want to take a piece of Canberra back home with you, you can also pick up buns that are ready to bake.
Best markets for seasonal produce
Snack on farm-fresh fruit, or even better, create your own (or steal a mate’s) warming slow-cook recipe using the hearty autumnal veg, or pocket some Easter treats from some of our fave stallholders.
If fresh and in-season produce is what you are after, we recommend checking out the Haig Park Village Market on Sundays from 8 am-2 pm and the Capital Region Farmers Market on Saturday from 7 am-11 am.
The new season apples, pears, pumpkins, figs, mushrooms, potatoes, capsicums and pomegranates are just some of the ripe and ready fruit and veg you can pick up each weekend in autumn.
The team from Canberra based chocolate company Jasper & Myrtle has also returned to the Capital Region Farmers Market, serving their internationally award-winning chocolates just in time for your egg hunt.
Pick up handmade chocolate rabbit lollipops, psychedelic white choc eggs or handmade bunnies.
New restaurants and bars in Canberra this autumn
If the weather has you inspired to dress in your best coat and pull on your nicest boots, why not try out one of the new bars and restaurants opening their doors around town?
Branch out and try something different like a fusion of Peruvian and Japanese cuisines at the new Inka restaurant on Bunda Street. The latest creation by one of the brains behind Raku, the restaurant is serving up the innovative Nikkei cuisine across their sushi bar and restaurant. The menu promises a transformative dining experience fusing tropical seafood and traditional Peruvian dishes and dressing them up with, “Japanese skill, citrus and spice” says the chef.
If you feel like something a little lighter, the newest kids on the block, Dear Prudence, opened in the Verity Lane Market precinct in early March, giving tapas and cocktails a new life. Inspired by the hole-in-the-wall cantinas of Barcelona, that playful Beatles Song and a unique Aussie twist, the highly curated menu will leave your mouth watering.
The minimalist and rustic blush fit-out is brimming with bottles of wine up the walls, each expertly picked by Master Sommelier, Chester Monk. The wine list heroes many lesser-known labels from around Australia and the world, as well as vermouths, cocktails and aperitifs that you won’t find anywhere else in the city.
The rotating menu of Spanish tapas is complemented by the fun Aussie influence of products like Smith’s chips and Jatz crackers. Created by the safe hands of Gerald Ong from Project Enoki, it’s clear this unconventional Spanish fare will go down a treat.
Tantalise your tastebuds with this cheat sheet to even more restaurant openings.
New seasonal menus
Masterfully planned and cooked by husband and wife, Sanjay and Daana, Curtin’s Daana is commencing its autumn/winter dining offering from 6 April.
Continuing their widely successful concept, the ‘Confluence Menu’, which blends native Australian bush ingredients with traditional Indian cooking techniques and dishes.
Daana’s new seasonal menu promises all the skills and flavour they are known for, with the added flair of native Aussie influences, like saltbush, bunya nuts and strawberry gum. Guests can enjoy several new dishes created with these ingredients whilst also ordering many of the house favourites that will remain.
Some of the incredible new dishes you can dine on include Nandu Puyabasse – an Indianised version of the French Bouillabaisse, a peppery quail roast and a new Davidson Plum-Chilli chutney addition to their popular Tamarind Scallops.
The team at Super Bao in Dickson have given their menu a delicious refresh just in time for the new season, offering everything from coffee and rum glazed pork short rib, to wasabi prawns and lobster spring rolls.
With their second haunt at Verity Lane Market now open and serving street food goodies, their original home at Dickson is offering a full restaurant service with delicious main meals fit for a long dinner of grazing that is sure to satisfy.