ORANGE F.O.O.D
I first joined the F.O.O.D group some 20 years ago as a young resident to Orange working in the wine industry. I have continued to be involved at various levels in FOOD and wine during the last 20 years and I have found it extremely rewarding, making many friends and developing many events.It is with great pride that I take the reins this year to guide us forward in 2014, our 23rd year.It was after a trip to Italy where my wife and I came across Mangialonga, an event in Piedmonte walking through vineyards enjoying the local produce with 2500 people, which we brought to Orange some years later as FORAGE with the help of other like-minded people.FORAGE has grown from 350 to 750 people, to this year 1000 people who will come to experience “why we live where we live.” Great produce is turned into delicious country fare by our chefs and cooks, accompanied by wines from the experts who grow the grapes and the winemaker that makes them. All this whilst strolling across the vineyards and paddocks taking in the view and produce from our region, cementing what FOOD week is all about.
I first joined the F.O.O.D group some 20 years ago as a young resident to Orange working in the wine industry. I have continued to be involved at various levels in FOOD and wine during the last 20 years and I have found it extremely rewarding, making many friends and developing many events.It is with great pride that I take the reins this year to guide us forward in 2014, our 23rd year.It was after a trip to Italy where my wife and I came across Mangialonga, an event in Piedmonte walking through vineyards enjoying the local produce with 2500 people, which we brought to Orange some years later as FORAGE with the help of other like-minded people.FORAGE has grown from 350 to 750 people, to this year 1000 people who will come to experience “why we live where we live.” Great produce is turned into delicious country fare by our chefs and cooks, accompanied by wines from the experts who grow the grapes and the winemaker that makes them. All this whilst strolling across the vineyards and paddocks taking in the view and produce from our region, cementing what FOOD week is all about.
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FRIdAy 4 APRIL<br />
F.o.o.d HQ - Smallgoods<br />
Trunkey Creek, a local producer of<br />
bacon, kransky and chorizo will chat<br />
about and offer you some of their tasty<br />
creations. http://trunkey.com.au/<br />
Town Trail diploma of Taste<br />
Board the bus to Mortimer’s, Charles Sturt Uni, Word<br />
of Mouth & Swinging Bridge Cellar Doors. Challenge<br />
your palate and nose. Includes bus, wine, local food<br />
and diploma. Get on board; take the challenge.<br />
F.o.o.d WEEK NIGHT MARKET<br />
Robertson Park is the venue for an evening not to be<br />
missed. A beautiful Autumn evening in Orange with over<br />
40 stalls serving the best of Orange produce and cool<br />
climate wines. The finest of Orange’s cooks, restauranteurs,<br />
producers and wineries will be there and on hand to chat<br />
to all who attend. There will be local entertainment and<br />
communal tables to sit at – a wonderful regional event.<br />
Sponsored by the D’Aquino Group of Companies.<br />
old Errowanbang Woolshed<br />
Black Tie dinner<br />
A black tie dinner in this historic<br />
woolshed. Food by The Old Mill<br />
Café Millthorpe, served with local wine<br />
(with beer available as well). Music,<br />
dancing and bush poetry to complete<br />
a spectacular night.<br />
CoNTACT<br />
The agrestic Grocer<br />
426 Molong Road, Orange<br />
11am-12.30pm • Free<br />
orangefoodweek.com.au<br />
Depart Union Bank Wine Bar<br />
84 Byng Street, Orange<br />
12.30pm-3.30pm • $40pp<br />
Bookings 02 6365 8513<br />
robertson park<br />
McNamara Street, Orange<br />
5.30pm – 8.30pm<br />
Gold Coin Entry<br />
Enquiries 1800 069 466<br />
Old Errowanbang<br />
Woolshed,<br />
Lot 64, Errowanbang Road,<br />
Errowanbang<br />
6.30pm • $150pp<br />
Bookings at Ticketek<br />
02 6393 8111 or online<br />
olderrowanbangwoolshed.<br />
wikispaces.com<br />
WEEK<br />
www.orangefoodweek.com.au 5
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