A winter weekend stay should be so inviting, warm and chic that it makes you question whether you want to brave the cold and venture out at all. And naturally it must also feature a stunning fireplace. Beltana Farm ticks all the boxes. Three stylish Yurts and one two-bedroom Cottage sit alongside one of the city’s best restaurants set a truffle farm of over 800 trees. The Yurts are perfect for those travelling in pairs, while the Cottage is a dream stay for families. It’s spacious, featuring a living room, kitchen, bathroom and two bedrooms. As a family-run business Beltana Farm knows how to make younger children feel right at home, setting up a kids-sized teepee in the living room with a box of books and toys inside to ensure they’re kept occupied while parents kick back and relax. Conveniently, you don’t have to venture far for good food. Beltana Farm’s restaurant is just steps from the accommodation and in winter it showcases the very best truffles the farm produces. The Hunt & Lunch on weekends is a must. You’ll head out for a mid-morning guided hunt (truffle hunting dog included) where you’ll learn all about why Canberra is ripe for truffle growing. The hunt is followed by a shared long-table feast in the restaurant where all food served features truffles. beltanafarm.au

When it comes to fuelling up for a day of exploring, there’s no better place than Pialligo Bakesmith. The charming cafe and bakery has a full breakfast menu that includes hearty dishes like Chilli scramble eggs and Boulangerie potato, but the real standouts are what’s in the display cabinet. From classic pastries like blueberry danishes, croissants, sultana snails and jam-filled doughnuts, to more indulgent items like nutella croffins, lemon curd custard meringue danishes and apple crumble danishes, you’ll be satisfied with whatever you pick. instagram.com/thepialligobakesmith

The NGA is renowned for its winter exhibitions and this year it does not disappoint. ‘Cézanne to Giacometti: highlights from Museum Berggruen / Neue Nationalgalerie’ presents works that have never before been displayed in Australia. More than 80 works from Berlin’s Museum Berggruen, including pieces from Paul Cézanne, Pablo Picasso, Georges Braque, Henri Matisse, are paired with 75 works from the NGA’s collection to show how international artists influenced Australian Modernism in its foundational stage. While you’re at the Gallery be sure to see works by Sidney Nolan, Henri Matisse, Jackson Pollock, Francis Bacon, that are also on display. Lindy Lee’s Ouroboros sculpture outside the NGA is also must see. You won’t be able to resist pulling out your phone and taking a photo of it. The giant silver snake-like sculpture is surrounded by water, so it reflects on the surface of the water while standing tall over you playing with the light that shines through the holes on the surface of the sculpture. It’s also interactive, with a short pathway that leads into the sculpture so you can view it from the inside as well. Simply magic. nga.gov.au

Shaw Estate has been making its own wines for 20 years, but now there’s a delicious new reason it should be on the top of your Canberra bucket list. In March, Shaw Estate opened the door to its brand new restaurant, which overlooks the sprawling estate. If you didn’t know the restaurant was a few months young, as a diner you wouldn’t be able to pick it. It’s already an exceptionally well-oiled machine, serving up tasty dishes with welcoming and attentive service. The menu is Mediterranean-inspired featuring hand-made pasta, wood-fired seafood and housemade breads. For starters order the Gamberetti – grilled king prawns with risoni arrabiata – and Zucchini Flower – with pumpkin cream and aioli. Opt for the Mafaldine – lamb ragu, citrus, parsley – or Casarecce – pork and fennel sausage, vodka sauce, cherry tomato – for mains. And no Italian-influenced meal is complete without a caffeinated slice of tiramisu and Shaw Estate’s does not disappoint. Equally delicious and generous in size, it’s perfect for two. shawestate.com.au

While you’re in the heart of Canberra’s wine region you should take advantage of it and visit a couple cellar doors. Would be rude not to. The Vintner’s Daughter is a short 10 minute drive from Shaw Estate and the perfect spot for sampling wines that are a little different to what you’d normally expect from the region. Nab a spot on the heated verandah, which overlooks the vineyard, and settle in for a tasting. You’ll get to try classics like the Merlot and Riesling Duet as well as just-released drops. Stephanie Helm, whose parents are behind Helm Wines, is the one of the winemakers here. She started making wine when she was just nine years old and now shares her passion with her husband, Ben Osbourne, who is the vigneron at The Vintner’s Daughter. thevintnersdaughter.com.au

Clonakilla is synonymous with Canberra wines. Established in 1971, the vineyard has become internationally recognised for how good its drops are. Conveniently, it’s just a few minutes drive from The Vinter’s Daughter. Clonakilla’s signature wine is its Shiraz Viognier. Its 2022 Shiraz Viognier was named ‘best first-class red for Qantas’ in the international Cellars in the Sky competition. Clonakilla wines are really the benchmark for Canberra wines. It’s Viognier, Riesling and Pinot Noir will have you leaving with a bottle or two. But not only are the wines worth a stop, the cellar door is a toasty warm, sun-drenched spot that has both indoor and outdoor seating that overlooks the vineyard. Here, you can easily while away an hour or two sampling the best drops the region has to offer. clonakilla.com.au

In the winter, you won’t find too many people roaming the crisp city streets at night. But you will find them bunched in at Carlotta though. Only eight months young, Chris Lucas’ Mediterranean restaurant is a popular spot for locals and visitors alike. Even on a brisk night it’s heaving with 120 diners at a time, proving Canberra’s culinary cred is growing and here to stay. Dishes are inspired by Lucas’ travels across the Mediterranean as is the hardware, with a Marana Forni woodfire oven from Naples which is responsible for baking regionally specific focaccia flatbreads, which pair perfectly with the Whipped ricotta, smoked chilli, herb oil. After a day of wining and dining you may be too full for a full meal. Thankfully the anti-pasti and small plates at Carlotta punch above their weight. The Spicy tuna tartare, Beef carpaccio and Calamari fritti make the perfect light meal. carlotta.com.au

Love truffles? Then The Truffle Farm is for you. Don’t love truffles? The Truffle Farm will convince you otherwise. Come winter, when the truffle season is well and truly in swing, The Truffle Farm begins its Truffle Hunt & Brunch experience. It’s the perfect balance of education around the often misunderstood delicacy (no, it’s not just an overpowering oil), followed by a five-course degustation where each course demonstrates a different way to utilise truffle when cooking – where it enhances the flavour of the dish, rather than overpowers it. Owner and truffle farmer Jayson Mesman begins the experience sharing his story on how he went from training law enforcement dogs to training dogs to hunt for truffles. His innate ability to train dogs has taken him to some of the most renowned truffle farms around the world before he returned to his home state. In 2012, after working with the farm’s previous owners, Jayson took over and has run it ever since. Jayson’s passion for truffles is infectious. When it’s time to hunt truffles with one or two of his trusty and well-trained dogs it’s evident just how experienced both Jayson and his dogs are. The dogs gently scratch the ground just once or twice to let Jayson know they can sniff a treat buried below. Just by sniffing a handful of the soil the dog scratched Jayson can tell if his trusty pal is telling the truth or not (nine times out of 10 they are). Guests on the experience can help Jayson dig for the truffles as he guides them on what to look for. Once you’ve dug up a bag full of truffles you’ll head indoors for brunch, which starts with a Truffle mushroom agnolotti shitake mushroom broth with truffle and black pepper oil, followed by Truffle brioche topped with housemade huon, onsen egg and hollandaise sauce, Native Australian wattleseed and coffee sourdough paired with truffle butter and Wollemi Aylesbury duck roasted on the crown with pistachio, truffle and duck leg sausage with a quince puree and duck sauce. The experience is finished with a truffle dessert made from Jersey milk bavoir with artichoke caramel with crispy artichoke skins, puffed barley praline, truffle butter, jerusalem artichoke and truffle ice cream (and yes, truffle ice cream does work and it is delicious). thetrufflefarm.com.au

Another big name chef that is convinced Canberra is becoming one of Australia’s foodie capitals? Matt Moran. Last year, the celebrated chef behind Sydney giants Aria and Chiswick opened Italian-style steakhouse Compa and pocket-sized sandwich bar &Sando adjacent to each other in Canberra. If you’re in the city exploring, &Sando is the perfect place to pop-in for a quick bite. Choose from classic sambos like the Slam-in Salmon or Chicken Schnitz. If you have a hearty appetite the Moran Butty special is Matt Moran’s steak frittes inspired baguette that is packed with sliced steak, shoestring fires and coated with a French-style sauce. Bon appétit! andsando.com.au