New South Wales - country feast

Sip, forage and feast your way through the award-winning cool-climate vineyards and enjoy local produce-driven restaurants of Orange and Mudgee in Central NSW. New South Wales - country feast
Site Requires Javascript - turn on javascript!

A country feast

  • Four days
  • New South Wales

Sip, forage and feast your way through the award-winning cool-climate vineyards and enjoy local produce-driven restaurants of Orange and Mudgee in Central NSW.   


What to expect

  • Visit Orange, Australia’s highest-altitude wine region, and meet winemaker Philip Shaw. Sample his unique wine, Koomooloo, grown in volcanic soil. 
  • Visit Australia’s longest-running regional food festival, Orange F.O.O.D Week. Join the festival's signature event, FORAGE, a stroll through Orange vineyards, tasting local produce and wines along the way. 
  • Tour David Lowe’s award-winning organic winery before sitting down to a lunch straight from the garden, prepared by Chef Kim Currie from the Zin House Restaurant.
  • Dates: 7 April 2017 - 10 April 2017, to tie in with Orange F.O.O.D WEEK Forage Event 8th April 2017

This gastronomic adventure into the rural heartland of Central NSW starts with a flight over the spectacular World Heritage-listed Blue Mountains to two of NSW’s creative foodie hubs. Orange and Mudgee offer the quintessential Australian country town experience, both having a reputation for growing an impressive range of cool-climate wines and serving fresh local produce in restaurants.  

DAY 1: FROM PADDOCK TO PLATE

Mandagery Creek Farm, Orange, New South Wales

Morning flight
Departing Sydney, fly inland across the Blue Mountains to discover a local food scene that challenges the senses with its fresh approach to food and cool-climate vineyards. The town of Orange has grown into a dynamic high-altitude wine region offering fine Chardonnay, Pinot Noir and excellent dining. 

Afternoon
Meet Tim and Sophie Hansen for a tour of their farm, Mandagery Creek Venison, which supplies sustainably-farmed, free-range, pasture-fed venison to restaurants worldwide.
Following the tour, enjoy a hearty country meal prepared by Sophie and served outdoors in a paddock.

Evening
Dine at Lolli Redini, where head chef Simon Hawke is revered for creating an outstanding restaurant, using organic and ethically-raised produce from local suppliers, including The Gourmet Goat Lady's boer goat and hand-foraged pine mushrooms and wild herbs.

 

DAY 2: FORAGE WITH THE LOCALS

Foraging in Orange, Orange, New South Wales

Morning
Following a coffee and crunchy croissant at Racine Bakery, head to one of Orange F.O.O.D Week’s most popular events, FORAGE. This 3km walk through the award- winning Philip Shaw Balmoral and Koomooloo Vineyards and the picturesque North Face Vineyard is your chance to meet the producers and winemakers while sampling their wares. 

Afternoon
At leisure.

Evening
At leisure.

DAY 3: VISTA, VINES AND VERTICAL TASTINGS 

Eltons Restaurant, Orange, New South Wales

Morning
Join the locals for coffee under the quince trees at Hawkes General Store in Orange. Then it’s time to take to the skies in a helicopter to Mudgee. This quintessential Australian country town has a big reputation for amazing wines from the likes of Logan WinesRobert Stein to the biodynamic Lowe Wines.   

Afternoon
Join David Lowe, the owner of Lowe Wines, for a tour of the vineyard and a vertical tasting of his biodynamic wines, followed by lunch at Zin House. The food ethos of owner and chef Kim Currie is simplicity; produce featured on the menu is either sourced from the farm or bought from neighbours.

Evening
Head to Eltons, located in a beautifully-restored heritage building in Orange to meet owners, husband and wife team, Brent Rowlands and Dani Eldred. Head chef Blake Joseph has created a menu of seasonal produce-driven share plates to match with local wines and craft beers.  

DAY 4: DEPART BY PLANE FOR SYDNEY