The highly anticipated Orange F.O.O.D Week kicks off in just two weeks, with more than 90 events showcasing the region’s autumnal produce and award-winning wines.
EVENT: Orange F.O.O.D Week
WHEN: 5-14 April 2019
WHO: Producers, winemakers, restaurateurs, and chefs from the Orange region
WHAT: Australia’s longest running regional food festival, now in its 28th year, showcases more than 40 farm gates and cellar doors during the region’s autumn harvest and vintage. In addition to the signature events, the program features 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.
Festival highlights include:
Autumn Grazing Dinner in Blayney: Visit the beautiful Blayney Village and meander 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.
The Orange Apple Ramble: Ramble through the local orchards in the scenic Towac Valley with an orchardist on April 6. Hand pick your own apples and taste apple-based snacks and apple cider along the way. $70 per adult or $20 per child.
Reggae & Wine Party with Philip Shaw: Groove to some of Australia’s finest reggae DJs while you chow down on fire-roasted home-grown pork and sip on Philip Shaw wines on Saturday April 6 for $45 per person from 12pm.
Truffle Hunt Demonstration and Lunch: Learn how to hunt for your lunch in a trufferie at Borrodell Vineyard on Saturday April 13, for $90 per person. The truffle hunt demonstration, complete with truffle dogs, is followed by a two-course truffle inspired al fresco lunch and live music.
The Butcher & The Winemaker: Combine your love of meat and wine with this sausage making masterclass with artisan smallgoods maker Stephan Burmili, followed by a delicious lunch hosted by Angullong’s vineyard manager Ben Crossing. Bookings are essential, tickets are $110 per person for the event on Monday April 8 from 11am – 2pm.
For the full program, more information and tickets 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.
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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.