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WE WANT YOU! 🫵🏼 With preparations for FOOD

WE WANT YOU! 🫵🏼

With preparations for FOOD Week 2025 well underway, we’re on the hunt for an army of volunteers to help us bring the magic to life 💫

There’s no job too big or too small for helpers across our Signature Events - with plenty of good times to be had and lots of friendly faces to meet too!

Head to our website to register your details today and we’ll be in touch ✅

Please join us in congratulating FOOD Members unio

Please join us in congratulating FOOD Members unionbankorange and printhiewines for picking up One Hat each at this weeks goodfoodau guide awards ✨

The Printhie and UB teams work tirelessly to deliver exceptional dining experiences for their guests and showcase the best our region has to offer across their sensational (and super yum!) menus 🍽️

BRAVO 👏🏼

Psst! It’s nearly time…. We are busily prepar

Psst! It’s nearly time….

We are busily preparing for the launch of the 2025 FOOD Week Program, which means it’s time for you to start planning your visit to Orange!

Finishing touches and member events are still being finalised, but for the time being we thought you’d appreciate a reminder of the key dates for 2025:

Orange FOOD Week 2025 (March 28th - April 6th)
✨ Night Markets : Friday, March 28th
🍁 Sampson Street Lunch : Saturday, March 29th
🍇 Forage : Saturday, April 5th
🍎 Producer’s Market : Sunday, April 6th

Subscribe to become a Friend of Food at link in bio and be the first to know when tickets go live!

Plenty more to come as we firm up the program - but get the group chat firing and start planning your Autumn getaway today! 🚗🙌🏼🍊

#orangefoodweek #orange360 #visitorange #visitorangensw #enjoyorangewine #adropabove #feelnsw

It goes without saying that 2020 was a funny old y

It goes without saying that 2020 was a funny old year - for everyone, and also for FOOD Week which was slated to kick off on March 27th 🙈😷🤦‍♀️ One great thing to come out for the 2020 festival, however, was that year's Hero Produce Recipe.

Below, we are delighted to (re)introduce a recipe from beekeepersinn using locally produced goldfields_honey_australia honey and honeycomb. It is not only simple to make, but will be sure to have your friends and family buzzing! 🐝🍯💛

Ingredients
1 cup of thickened cream
1 cup of milk
2 titanium strength gelatine leaves
4 tsp of vanilla bean paste
40g of bold flavoured honey
Fresh honeycomb
Candied nuts

Method
Combine the milk, cream and honey in a heavyset saucepan. Bring up to a simmer very gently so as to not curdle the milk and cream.

Once almost at a boil, take off the heat and set aside for 10 minutes. Meanwhile soak the gelatine in cold water to soften and
then stir into the milk mixture.

Double strain the mixture and pour into either greased cups (if you are intending to take them out of the moulds) or into mason jars for easy transportation.

Serve with fresh honeycomb, candied nuts and double cream - YUM!

We’re beyond excited for the upcoming Orange Win

We’re beyond excited for the upcoming Orange Wine Festival (Oct 18 - Nov 2) 🤩

Explore a jam packed program with over 40 incredible events, including these three must-do experiences:

✨ Night Market – October 18 (a festival fave!)
🍷 Sip & Savour – October 25 (the revamped Wine Show Tasting, held at hotelcanobolas )
🍽️ Dining At Altitude – November 2 (new and exclusive!)

Head over to orangewineregion for all the details and get ready to experience the best of the region! 🤌🏼

#orange360 #visitorange #orangensw #feelnsw #orangewineregion #orangewinefestival #adropabove

Tag your BFF (Biggest Foodie Friend) below and get

Tag your BFF (Biggest Foodie Friend) below and get cracking on becoming a Friend of FOOD!

Our Friend of FOOD membership gives you exclusive pre-sale access to our sell-out signature events Forage and The Sampson Street Long Lunch, plus you’ll be the first to hear of any news or upcoming foodie events across the region via our monthly newsletter!

Hit the link in bio to join us now and start the the countdown FOOD Week 2025 (March 28th - April 6th) ⏰

LOCAL PRODUCER PROFILE | biteriot Apples & Cherrie

Before August winds up, try this yummy winter warm

Before August winds up, try this yummy winter warmer recipe from burtonslanecurrypaste who make the MOST delicious curry paste from the family farm in Millthorpe 💛

Curried Lentil & Lime Soup (Serves 4)

Ingredients
2 tablespoons olive oil
1 medium brown onion diced
2 cloves of garlic crushed
2 cm piece fresh ginger grated
2 tablespoons Burtons Lane Curry Paste
1 cup red lentils washed
2 cups vegetable stock
2 cups water approximately
400g can diced tomatoes
Juice of one lime

Method
1. Heat oil in a large saucepan, add onion, garlic and ginger, cook stirring occasionally until onion softens. Add curry paste and stir until fragrant. About 2 minutes.

2. Add lentils, stock, water and tomatoes. Bring to the boil and then simmer uncovered until the lentils are cooked. About 20 minutes.

3. Add lime juice and then serve, with your favourite naan bread and/or pappadums.

Enjoy!

📸 georgiandhercamera

We ❤️ seasonal produce - from the depths of Wi

We ❤️ seasonal produce - from the depths of Winter to the first blooms of Spring!

Here’s a round up of some of the fabulous local goodies we’ve been enjoying from across the region:

1. Leafy Greens from orange_crop_swap
2. Bright Oranges from locallovely
3. Gorgeous Romanesco from boutiquegarlic
4. Vibrant Veg from dunkeldfarm
5. Rainbow Bunches from r_learmonth cc nashdale_fruit_co

Bring on spring - let’s eat ☀️🌱🙌🏼

The Winter Fire Festival is set to ignite the Oran

The Winter Fire Festival is set to ignite the Orange region this Friday with the Millthorpe Fire Fair🔥

Enjoy an incredible line up of events August 2-11 including some incredible food & wine experiences under our starry winter skies ✨

Visit orange360_allyearround for more info and to see the full program of events!

LOCAL PRODUCER PROFILE | Meet SJ Pienaar, the viva

Anatomy of a plate: Sampson Street Long Lunch 2024

Anatomy of a plate: Sampson Street Long Lunch 2024 🍁

Wagyu and Ricotta Cannelloni, with roast veggies and greens by r_learmonth 👌

Featuring Dargo Wagyu from the cadogancountryhouse farm, with veggies from block11organics and Boutique Garlic 🐮🥕🌱

📸 moniquelovick.photography

Experience an authentic country winter in the pict

Experience an authentic country winter in the picturesque Orange region. The Fire Festival celebrates a tapestry of artists, culinary magicians and vintners and showcases their talents across two weekends of unique events.

Picture this: starlit skies become your classroom with photography workshops; stories come alive by the warmth of crackling fire pits, complementing the taste of freshly prepared, seasonal delights and the bold notes of locally-crafted reds. Witness the mystical burning of the vines, honouring age-old horticultural rites, and revel in the creative synergy of local artists, musicians and performers.

Venture out, nestle in, and Enjoy the Now!

Visit orange360_allyearround for more info and to see the full program of events 🔥

One of our absolute favourite hero FOOD recipes fr

One of our absolute favourite hero FOOD recipes from years gone by is this incredible Hazelnut, Olive Oil & Fig Cake by locallovely, which featured on our 2016 program cover to celebrate the 25th anniversary of FOOD Week 😍

CAKE
1 cup (220g) caster sugar
3 x cups (300g) hazelnut meal
5 x eggs
Seeds of one vanilla bean
1 tsp baking powder
A pinch of salt
150mls olive oil

TO DECORATE
250g mascarpone cheese
1/3 cup (100g) toasted hazelnuts, roughly chopped
4-5 fresh figs, quartered
Caramel sauce (see recipe below)

Preheat oven to 180C and grease and line a 24cm cake tin.

Combine all ingredients in a large bowl and mix until well combined, pour into the cake tin, smooth the top and bake for 35-45 minutes or until the cake’s centre is springy to touch and it’s just coming away from the sides. Let cool in the tin for five minutes then turn out to a rack to cool completely.

When ready to serve, spoon the mascarpone all over the cake, top with the hazelnuts, figs and finish with a drizzle of caramel sauce.

SALTED CARAMEL SAUCE
1 cup (220g) caster sugar
1/4 cup (75mls) water
1/2 cup (125mls) cream
1 tsp sea salt (or to taste)

For the caramel, combine the sugar and water in a small saucepan on medium heat, swirl around a little and then let cook until the sugar has dissolved completely into the water and you have a dark, golden caramel. This will take about five minutes. Remove from heat and whisk in the cream and sugar then set aside.

Keep in the fridge until needed and don’t worry if it becomes too thick to pour, just pop in the microwave or return to a saucepan over medium heat for a minute before serving and it will pour and drizzle beautifully.

Enjoy!

👩‍🍳Recipe by Sophie Hansen locallovely@locallovely
📸 Images by photographybypip

As the old saying goes, many hands make light work

As the old saying goes, many hands make light work 😉

FOOD Week simply would not be possible without the tireless efforts and generosity of our army of volunteers who help bring our incredible events and experiences to life!

If you'd like to join the team and be a part of the magic head to our link in bio to register your interest 🙌

Let’s be Friends 🧡 Our Friend of FOOD member

Let’s be Friends 🧡

Our Friend of FOOD membership gives you exclusive presale access to our sell-out signature events Forage and The Sampson Street Long Lunch, plus you’ll be the first to hear of any news or upcoming foodie events across the region via our monthly newsletter!

Hit the link in bio to join us now!

LOCAL PRODUCER PROFILE | David & Margaret Ogilvy f

Huge thanks to rmhc_centralwestnsw for welcoming t

Huge thanks to rmhc_centralwestnsw for welcoming the FOOD Committee tonight to help create some delicious Dinners In A Dash for the families in residence.

We cooked up Meatballs & Sauce, Curried Pumpkin Soup + Ham Hock, Barley & Veggie soup as we chatted with staff, parents and kids and learned about the incredibly important work of this charity and the multitude of benefits, service and care they provide to families in need.

We hope you love your dinners!

Anatomy of a Plate: Sampson Street Lunch 2023 🍴

Anatomy of a Plate: Sampson Street Lunch 2023 🍴
Otway gold potato galette, whipped quark, tropea onion, Aleppo pepper & fresh herbs by domaboud from unionbankorange

📸 photographybypip

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