Located 30 minutes from Canberra in the small town of Gundaroo, Grazing is a destination fine-diner set within a lovingly restored 1860s hotel.

The building’s heritage feel is retained as much as possible. Think roaring fireplaces in the winter, old wooden floorboards and poky rooms converted into private dining spaces. Pastures of grazing livestock, vegetable gardens, bee hives, fig trees and flowers surround the restaurant, and the whole scene speaks to the seasonal approach in the kitchen. (It also screams long lunch.)

Chef-owner Kurt Neumann's menu leans on the aforementioned garden – but also taps produce from neighbouring farms. To start there could be hand-rolled potato tortellini with almond ricotta, or lamb from nearby Gundagai with local artichoke caponata and minty yogurt. Slow-cooked proteins such as sherry-braised ox-cheek are up next. Finish with quince tarte tartin topped with housemade chestnut ice-cream.

If you have time after that long lunch – or just want to stop for a quick glass or two – the cellar door for Gundog Estate is right next door to the restaurant. And if you’re somehow still peckish, you can order small snacks from the Grazing kitchen here.