Fodor's Expert Review Bittern Cottage

Influenced by their adventures in northern Italy, southern France, and Greece, chef-owners Jenny and Noel Burrows show off their provincial-style cooking skills using fresh local Australian produce. The two-course Friday dinner (A$48) and three-course Saturday dinner (A$64) menus may include lamb slow-cooked in white wine, garlic, thyme, and rosemary, and served with a squirt of lemon for a taste of Greece. Bittern Cottage will also open at other times for six or more, by arrangement. Tucked away in the bush, the restaurant has been drawing patrons for 32 years. It's 1½ km (1 mi) north of tiny Bittern village.