The Granite Belt’s past and its present are firmly rooted in the boulder-strewn soil that gives the region its name. Post-war Italian immigrants settled here and planted fruit – apples, peaches, berries and nectarines – firstly through habit, then, realising the climate was perfect, for profit. The wine industry evolved in a similar way, with farmers growing table grapes to make wine for their own pleasure as they had in the old country. In the 1960s, these vines were replaced by wine grapes, and today there are around 50 wineries in the region, just a two-hour drive south of Brisbane. Big name grapes such as shiraz and chardonnay are still popular, but winemakers are also experimenting with varietals such as nebbiolo, tempranillo, barbera and saperavi.

Italians not only brought winemaking with them, but also their food traditions. The end of tomato season sees the community come together to make passata, while in winter, local pork is turned into salami and fresh sausages, the timing guided by the phases of the moon. You might spot older Italians foraging on the verges of country roads for wild asparagus or fennel, too. While some artisan producers were born here, others have moved to the Granite Belt for the lifestyle, and there are rich pickings for the food lover. Make sure to bring a cooler bag to shop from cellar doors and farm gates selling cheese, vinegars and verjuice, organic lamb, chocolate, olives and much more.

The New England Highway connects the towns of Stanthorpe and Ballandean, with dozens of wineries between. Rent a bike and arm yourself with a map of the Strangebirds Wine Trail that features wineries producing more unusual varietals such as barbera, durif and marsanne. The terrain is relatively gentle but if you run out of puff, Granite Belt Bicycle Tours & Hire (24 Leslie Pde, Stanthorpe) will cheerfully come and collect you and drop you back at your accommodation, as well as picking up any of your vinous purchases.

Varias Restaurant at the Queensland College of Wine Tourism (22 caves rd, Stanthorpe) showcases local produce with a menu featuring local free-range venison, Mt Stirling Olives and fruit and veg from nearby farms. The wine list features both their own and other wines from the region and during harvest, the college runs a hands-on ‘winemaker for a weekend’ experience.

Apple farmers Ros and David Sutton value-added to their business, Sutton’s Farm, by adding the rustic Shed Café (10 Halloran Dr, Thulimbah). Try the warm apple pie with cider ice cream (above), dry cider served in a Champagne glass, and juices made with different apple varieties. In season (around February to June), you can also head out to the orchard to pick your own crisp, sweet apples.

Lovers of kitchen ephemera, kitsch and country collectibles could quite happily spend a few hours poking around Yestergear Antiques (New England Hwy, Glen Aplin), a huge shed literally stuffed to the beams with everything from the sublime to the simply puzzling. There are old cookbooks and magazines, crockery, antique mystery gadgets, farm equipment, books, furniture and much more, overseen by opera-loving manager Maria, Toby the German shepherd and his feline buddy Rimapuss. It’s country eccentricity at its very best.

Robert Channon Wines (32 Bradley Ln, Amiens) are famous for being the first Queensland winery awarded five stars by James Halliday. They are also local heroes for defeating a challenge by Möet & Chandon for using owner Robert’s surname, which they considered too close to their name. Head winemaker is talented Argentinian ex-pat Paola Cabezas-Bono. She’s producing some stunning reds from petit verdot to shiraz, but look out for the Verdelho 2016 – it’s a cracker!

Condiment fiends can restock their pantry at Jamworks Gourmet Foods (7 Townsend Rd, Glen Aplin). There are more than 100 jams, preserves, sauces, chutneys and relishes, most made with local fruit and veg, and all hand-poured. There are usually half a dozen to sample, as well as a cafe where you can try some plum and pecan or quince paste with a cheese or charcuterie platter, including locally made venison pastrami. There’s also Devonshire tea with warm scones and jam, and ice cream made with real fruit.

Winemakers in these parts often march to the beat of a different drum. In fact, Adrian Tobin of Tobin Wines (34 Ricca Rd, Ballandean) objects to being called a winemaker. Get the soil right and the wine makes itself, he reckons. He also believes straight varietals are the purest expression of terroir, and doesn’t make blends. Be sure to try his aged Semillon.

New Zealand butter and organic flour are the secrets of popular bakery Zest (54 Maryland St, Stanthorpe) whose light, flaky croissants and pastries draw crowds. Everything is made in-house, from the lemon curd and Italian meringue, to the Jersey milk custard in the custard slice. Our pick is the warm cinnamon doughnut filled with local jam. They also run bread-making classes.

Sit on the terrace of a studio at Azjure Studio Retreat (165 Sundown Rd, Ballandean) and watch a spectacular sunset with a glass of wine. Allure (280 Mount Tully Rd, Stanthorpe) is similarly luxe and serene, with a big outdoor spa that’s perfect for stargazing, and a fireplace to warm up by later.

Ballandean Estate (354 Sundown Rd, Ballandean), owned by the Puglisi family, is one of the oldest wineries in the Granite Belt. The cellar door is open daily for tastings and there’s also an 11am tour. Chefs Arabella Chambers and Travis Crane took over the restaurant last year and are wowing diners with their menu including miso-cured tuna with salt-baked beetroot and bottarga.

A herd of just 20 Jersey cows provide milk for cheesemaker Karen Deeth and her husband Ross Burnett at Stanthorpe Cheese (cnr Duncan Ln and Amiens Rd, Thulimbah). The cheese varies by season – if it’s been wet and the grass is rich, the cheese reflects this with a bright yellow colour and earthy aroma. During the frosty winter, there is a lower yield and the cheese is more intensely flavoured. There are eight cheeses to taste at any one time.

For pick-your-own strawberries, head to Strawberry Fields (2 West Rd, Stanthorpe) from October to May. If you prefer someone to do the hard work for you, you can buy pre-packed from their shed-cafe, and pick up strawberry ice cream, jams, sauces and more.

Trust us, between the food and wine, you’ll need some exercise and fresh country air. There are two national parks in the Granite Belt district, both equally spectacular with rocky granite outcrops and huge boulders, eucalypt forests, water holes, and in spring, carpets of wildflowers. Sundown National Park is rugged and suited to more experienced walkers, while Girraween has shorter, easier walks. Visit: nprsr.qld.gov.au/parks.