Tuesday 19 February 2019
Three Blue Ducks turns Orange for one night only
Orange F.O.O.D Week will kick off its ten-day food festival with a dinner at Three Blue Ducks Rosebery on Monday 4 March.
Australia’s longest-running regional food festival will host an exceptional dinner at Three Blue Ducks Rosebery, showcasing the best of Orange’s produce and award-winning wines. Guests will have the chance to meet producers and wine makers from the region and be seated with them while enjoying a three-course feast for $100 per person.
President of Orange F.O.O.D Week, James Sweetapple says: “This is a perfect partnership for Orange and Three Blue Ducks as we both share the same philosophy around sustainability and bringing exciting food straight from the farm, to the table.”
Orange F.O.O.D Week, Friday 5 to Sunday 14 April, features 90+ events, which showcase more than 40 cellar doors and farm gates during the region’s autumn harvest and vintage. Continuing its tradition as one Australia’s most loved food and wine festivals, the 2019 program includes new experiences in addition to many of the Orange FOOD Week signature events:
Autumn Grazing Dinner in Blayney – Meander beautiful Blayney Village to Carrington Park for this inaugural three-course feast of local wine and seasonal produce, courtesy of guest chef Richard Learmonth from Sister’s Rock Restaurant. Monday 8 April, 6:30pm, $135 per person. Bookings essential.
F.O.O.D Train – Turn your festival experience into a weekend of food and wine, starting with breakfast onboard the F.O.O.D Train departing from Sydney. On arrival in Orange, be whisked off to forage for and savour regional culinary gems across the weekend, with experiences including country lunch, FORAGE dinner at Racine and breakfast, with two night’s accommodation included. Friday 12 to Sunday 14 April, from $890pp. Bookings essential.
F.O.O.D HQ – Meet the local producers, taste their products and hear their stories. Including quail farmers, beekeepers, cheese makers, olive and hazelnut growers and cider makers. Open from 9am-5pm daily throughout the festival (excluding Saturday 13 April).
Sunday Producers’ Market and Brunch – Enjoy cooking demonstrations by local chefs, stroll stalls of delicious produce and kick back for brunch In the spectacular setting of leafy Cook Park. Sunday 14 April, 8:30am-12:30pm.
F.O.O.D Week Night Market – Join fellow foodies for this annual festival favourite. A night of local food, wine, cider and beer from the region’s top chefs, cooks and makers, with music and communal dining under the stars in Robertson Park. Friday 5 April, 5:30pm-8:30pm.
Other highlights of this year’s festival include: picnics and tastings among the vines; farm gate tours; exclusive dinners, long table lunches and degustations; cider making workshops; yoga and wine in the vines; local beer and honey sampling; live music; and art exhibitions.
For more information and to purchase tickets to Orange F.O.O.D Week, and/or the Sydney launch at Three Blue Ducks Rosebery, visit www.orangefoodweek.com.au.
Biarta Parnham (The Cru – Brand Specialists) | 0438 337 408 | email@example.com
About Orange F.O.O.D Week
Now in its 28th year, Orange F.O.O.D Week is Australia’s longest-running regional food festival and the first to achieve ISO 20211 accreditation for sustainability. Orange in the Central West of NSW is a 3.5-hour drive or one-hour flight from Sydney over the Blue Mountains.
Orange360 is a new joint regional tourism initiative between Orange City Council, Blayney Shire Council and Cabonne Council. Orange360 encompasses everything that colours the Orange region, all year round, uniting the people, places and produce which make the New South Wales region unique.
Three Blue Ducks is a place for lovers of real food in a relaxed setting. Beginning in seaside Bronte, they have since grown to The Farm in Byron Bay, a heritage-listed warehouse space in Rosebery and more recently within W Hotel Brisbane. With years of cooking experience, Three Blue Ducks champion sustainability and ethically farmed produce, using the best in local produce to create dishes with a profusion of flavour.