Where better to enjoy fine wine and delicious food, than right in the heart of where it is actually produced. Cowra is an attractive and unpretentious town that offers the visitor a unique experience that will leave you wondering why you hadn't discovered it earlier. Cowra is deservedly developing a name not only for its wines but also the excellence of its restaurants and the production of quality produce.

                                     Local Produce                                   

Cowra has long been recognised as home to some of Australia's finest produce, in particular, prime lamb, beef, wheat and green and white asparagus. In recent times, however, the region has diversified and now smoked trout, sheep milk cheese, olives and olive oil, organic stoneground wheat flour, Wagyu beef, corn-fed lamb, cherries, asparagus, white peaches and alpine strawberries are just some of the delicacies you might find on local menus at various times of the year.

                                     Restaurants                                   

Cowra is well serviced by a number of excellent restaurants that take a strong interest in serving fresh local seasonal produce. These restaurants are very diverse in style, architecture and location making it possible to have a range of experiences across a stay. Dine alfresco overlooking a vineyard, in a charming historic cottage or in a cosy multicultural eatery.

The Visitor Information Centre keeps sample menus to assist in making your choices. Few regions can claim to have produce that is unique instead it is the people and the character of the community, which distinguishes one from another. Yet in Cowra a strong individual regionalism does exist, where innovative new industries such as aquaculture and organics are supported by strong traditional agricultural pursuits including beef and lamb production, wheat and horticulture.

                        Cowra Wine Region Facts                          

Agriculture, horticulture and viticulture have all become much more diverse and tourism now weaves an important thread between these industries. Grapegrowing and winemaking has grown quickly in only the last ten years to become a major part of the town?s economic infrastructure. There are records of winemaking occurring as early as the 1860?s, however the first commercial vineyard was established in 1973. Today, the Cowra Region has over 1,700 hectares under vine taking in 35 vineyards producing more than 10 million bottles of wine per vintage.

Only a little over half of this (52%) is planted to white varieties, predominantly the Chardonnay Cowra has become famous for, with other whites such as Verdelho also increasingly receiving recognition. The quality of red wines from the Cowra region is only just coming to prominence amidst high praise from critics. The vintage in particular is looking very promising for red wines such as Cabernet Sauvignon and Shiraz. Other more unusual varieties are becoming available at various cellar doors and these also are showing the diversity and promise of the Cowra wine region.

                                     Food and Wine                                  

The region's food and wine is most spectacularly showcased during the annual Cowra Wine and Food Festival held in November. This event used to be known as the Cowra Chardonnay Festival and has now been renamed to reflect the significance of other grape varieties and also the strength of the food scene. The showcase of event during this festival is the Cowra Cork and Fork where visitors can enjoy 'all food...all wine...one place..one day...'