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Orange, NSW has more than earned its reputation as a wine town. Its 80+ wineries have won countless awards, the 30-odd cellar doors in its realm are some of the finest, and festivals and events draw thirsty thousands here every year.

This little chunk of the Central Tablelands certainly punches above its wine weight class.

We’ve been lucky enough to visit Orange many times and we love visiting new cellar doors, trying new wines we haven’t heard of before.

And we’re always finding new ones.

This happened recently when we were introduced to Cooks Lot Winery, owned by winemaker and ex-chef Duncan Cook.

We were surprised to find out that Duncan has been here since 2002. We wonder how our paths haven’t crossed before.

Establishing himself high on the slopes of the iconic Mount Canobolas (Gaanha-Bula), Duncan intended to make Cooks Lot an estate winery — that is growing the grapes and making the wine in one place — but quickly changed his mind.

He realised that there were lots of other growers across the region with superior grapes, and that he would be able to focus on the wine-making if he didn’t have to worry about viticulture and harvests.

Looking for accommodation in Orange? Check out our review of the Oriana Motel here!

If you want a quick tour, here’s our Essential Guide to Orange, NSW.

And if you want more ideas and great rates on where to stay in Orange, click here.

Cooks Lot Winery — six new wines from the mountain

Duncan has used his close connections with growers well, sourcing premium fruit from across the elevations. Shiraz and Cabernet grapes are from the lower foothills of the mountain, while Pinot, Riesling and Sauvignon come from the higher reaches.

The result is a range of cool-climate high-altitude wine with the full, broad vocabulary of the Orange region and at a very competitive price point.

Shop these wines directly from Cooks Lot here – all $25.00 RRP.

Cooks Lot ‘Allotment 666’ Pinot Gris 2025

This wine comes with quite the blush. I’ve seen rosés lighter than this.

Light on the nose, but surprisingly full-flavoured on the palate, especially for a Pinot Gris. Firm white peach/nectarine notes and a lovely creamy texture that turns crisp and dry at the end.

As the wine warms up, ripe pear flavours develop and that creamy body sits nicely with these rounder flavours.

Cooks Lot ‘Allotment 689’ Sauvignon Blanc 2025

This feels like it’s what Marlborough NZ Sauvignon Blancs were once famous for. Less typical tropical fruit on the nose, more strawberry lollies and pencil shavings, but still with a bit of passionfruit underlining it all.

Good structure, sweet, but not overly so, balanced and a clean refreshing dry finish. This is an Sauvignon Blanc that SB drinkers will love.

Cooks Lot ‘Allotment 333’ Riesling 2025

This is an incredibly pale Riesling — no colour to it at all.

Light citrus and crisp pear on the nose, and more lemon and tartness on the palate drive to a fine minerally finish. This is an endlessly drinkable Riesling that would match perfectly with light fish dishes and sushi.

Cooks Lot ‘Allotment 1111’ Pinot Noir 2025

A glowing ruby red colour with light berry aromas, I was expecting a light-medium Pinot.

But on the palate, this is quite big for a Pinot, especially from high-altitude Orange. A bold, rich texture with hints of dark choc at end — unlike most Pinots we’ve tried.

Cooks Lot ‘Allotment 1010’ Shiraz 2025

Lovely deep dark red colour with dark cherry aromas and a bright structure with somewhat grippy tannins.

This is a lighter bodied, easy-drinking Shiraz and a good expression of cool-climate altitude Shiraz from Orange. Especially at this price point, this is an excellent wine.

Cooks Lot ‘Allotment 8888’ Cabernet Sauvignon 2025

Soft, elegant and lighter-bodied than conventional big, brash SA cabs.

This wine is still full of the pepperiness, dark berries and rich plum you want in a Cabernet, but has more sophistication than many of the bolshy iterations to be found on the market.

We were gifted these wines as media, but our opinions and experiences remain our own.

The post Best-Kept Secrets of Orange, NSW — Cooks Lot Winery appeared first on Mr and Mrs Romance.

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Christmas in July is a fun, popular pastime for Australia. Our real Christmas is a much hotter, less conventional affair, swapping silly sweaters for shorts and suncream, and the full roast and trimmings for salads and seafood.

So we make up for it by having two Christmases, and the effort some go to in July is truly impressive.

But where can you go for the best mid-year Christmas?

Christmas in July in Orange, NSW

Obviously, for a proper Christmas experience, you want to be somewhere cold, but on the other hand, you don’t want it to be too cold either.

That’s why Orange in NSW is such a great option.

Its high altitude and distance from the sea (Orange sits at around 860m above sea level and is about four hours from Sydney) means Orange gets snow in July, but not too much. Perfect!

Christmas in the Oriana Motel’s Peacock Room restaurant

We’re in Orange for the Oriana’s Christmas in July. This cool, retro motel is owned by the excellent Espen Harbitz. He’s from Norway originally and brings all of his childhood experiences of Christmas to this July experience in one of Orange’s best restaurants.

You can read our full review of the Oriana Motel here.

First, we gather in the garden amid crackling fire pits the staff have set up, and enjoy glasses of Norwegian glogg. This is something like mulled wine but not as sweet, and supercharged with brandy.

We sit by the fire and chat with the other party-goers for a while until we’re called in for dinner.

Inside, we make our way to the Peacock Room, where the restaurant has been transformed. Tables are laden with Christmas decorations, there’s a huge tree in the middle of the room sagging under the weight of lights, tinsel and tasteful baubles.

Everyone gets a fun Christmas hat and a cracker to pull, and the atmosphere is joyous and happy — and not just because of an abundance of glogg!

Christmas Dinner at the Oriana

As is Espen’s way, wine is the priority as we sit down, then plenty of chewy bread and butter to keep us company.

Dinner is served swiftly and efficiently, and what a dinner it is. A feast of juicy turkey, rich roast duck, porchetta with crunchy crackling, sumptuous stuffing, creamy mash, and fresh sprouts and red cabbage.

Not to mention the richest, thickest, tastiest gravy you’ll have.

All the things I miss about a cold Christmas.

With the main course over, we wonder what’s next. The answer: Christmas pudding. Of course it’s Christmas pudding. A dense, rich, dark ball of flavour, accompanied by ramekins of warm custard, whipped cream, and rum and raisin ice cream.

But the final flourish is yet to come.

Soon, Espen is standing next to us with a jug of OP rum and a lighter. He pours the rum over the pudding and sets it afire. Everyone loves a bit of food theatre — especially when it tastes this good!

We leave feeling full and wholly satisfied, just as Christmas should be.

Double Down on Norwegian Winter Vibes

If you want to really go full Scando, Espen has installed a proper Nordic style sauna next to the Oriana’s pool.

Motel guests can use the sauna anytime and all through the year, but in the middle of winter, you can work up a sweat (we got the sauna up over 60°C) then leap into the unheated horrors of the pool for an invigorating cold plunge.

We didn’t see the need to do this last bit as the air temperature was around zero degrees anyway.

Plus Espen had already started pouring the glogg!

The Oriana’s Christmas in July feasts happen every Friday and Saturday night throughout July, but reserve your table quick as this books out fast.

We attended the Christmas in July feast at the Oriana Motel as media, but our experiences and opinions remain our own.

The post Where to have Christmas in July — the Oriana Motel, Orange appeared first on Mr and Mrs Romance.

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We roll into Orange off the Mitchell Highway, an easy, sub-four-hour drive from Sydney — in spite of the sleet and snow dashing against the windscreen.

It’s always surprising how cold the winter gets in the Central Tablelands.

And at over 800m altitude and so far inland, it’s not just the winter here that comes as a surprise.

Considering its distance from the ocean, the Oriana Motel finds its name from the most unlikely source.

Named after one of the last great steamer cruise ships, the SS Oriana, the motel was built in 1969 with the glamour and luxury of cruising in the 1920s in mind.

In its heyday of the 1970s and ‘80s, the Oriana, and its bar and restaurant were the place to be seen, with soirees and elaborate dinners par for the course. `

However, as they do, things changed and the 1990s saw the motel’s reputation drop to its lowest ebb.

But since 2015, thanks to its new owners, the superlative Espen Harbitz and his late husband Ted Marr, the Oriana is afloat again and packed with charisma.

Using their deep knowledge of hospitality, plus the 30 years of living in Hong Kong and throwing the most incredible parties all over the world, Harbitz and Marr have returned the Oriana to her former glory — perhaps even surpassed it.

Welcome to the Oriana Motel, Orange

Our welcome at the reception is so warm, we forget all about the awful weather we left outside. Reception is also where breakfast happens, but should we need a snack or cup of coffee any time of day, we can help ourselves here.

It’s the first — but not the last — example of the clever generosity you’ll find at the Oriana.

Rooms at the Oriana Motel

There are two types of room at the Oriana. The regular rooms on the ground level have the traditional car space at their front doors and are well appointed with all the trimmings you’d expect from this mid-century-inspired retro motel.

The rooms above reception and the restaurant, however, are in a different league.

Ours — an Oriana King Terrace Suite — looks out onto the shared rooftop terrace, decorated with citrus trees and stylish outdoor furniture.

Inside the room, we find so many clever details and inclusions that show just how good Espen is at running this venue.

It’s the quality of the amenities in the bathroom, it’s the extra-soft gowns, the complimentary snacks in the minibar and fresh fruit in the lounge.

It’s the tea set next to the bed and the multitude of pillow and bedding options, not to mention turn-down chocolates that are actually tasty.

Everything’s well thought through and it pays off.

As for the decor, each of the suites has a different theme. Ours is Africa and the artworks, maps and posters on the walls, all of which come from Espen’s private collection, tell the story.

In fact, most — if not all — of the art around the hotel are items Espen and Ted collected over the years.

Breakfast at the motel

Orange has plenty of great cafes and grocers if you want to grab breakfast outside the motel, but you’d be missing a trick.

Served in the cafe area near reception, breakfast at the Oriana is not included as it often is in hotels. But for only $20, you’re not going to find many places that’ll feed you like this.

There are plenty of options, from Oriana’s special Breakfast Wellness Shots to cereals and yoghurts. There’s even a waffle machine and a selection of toppings.

After that, you can then order eggs bennie, bacon and eggs, or even a cheese soufflé. Why not? You’re here to enjoy yourself!

Dinner at the Oriana

This evening, we start with a cocktail or two in the glamorous Bela Vista Bar and a chat with the inimitable Espen, whose family come from the hotel industry.

When it’s time for our table, we move to the Peacock Room — the Oriana’s much-lauded restaurant and a jewel in the crown of this food-focused town.

We start things off with thinly sliced Nordic cured venison, sweet mustard, cranberries and sourdough melba toast, and a towering double-baked soufflé made with alpine French cheeses.

It’s clear why this restaurant has such a good name in Orange.

The mains come out while we work our way through the exemplary wine list.

I can’t go past the rump cap served on a roasting skewer and which comes with a choice of potato — I go for the gratin.

I love that the kitchen doesn’t ask you to choose béarnaise, red chimichurri and green peppercorn sauces to go with their steaks; instead they give you all three.

Christina’s fish pie and its creamy cheddar mash top is a standout.

We take the dessert recommendation of the creme brûlée, which neither of us needs, but both of us enjoy. And we finish off a couple of local fortifieds that make us want to move here.

The Peacock Room is also where the Oriana hosts its amazing Christmas in July dinners every Friday and Saturday evening throughout July each year. You can see what the event is like here in our full write-up, but believe me when I say it’s an evening to remember.

The Sauna

If the Norwegian flag flying next to the Aussie one at the front gate hasn’t given it away already, the Scandinavian style sauna that Espen has installed by the pool should clear up any doubts as to where he’s from!

This guest-only feature of the motel is right on trend and is a lovely addition, especially in the winter. You can get quite a sweat on in here with temperatures boosting way over 60°C when you spoon water over the hot coals.

There’s even the option to use the pool as a cold plunge afterwards, then warm up by the fire pit. Though with the outside air edging close to zero, we’re in two minds whether a plunge in the pool is really necessary.

But it’s the sense of fun and freedom, the whimsy of things like the sauna at the Oriana that gives you full licence to enjoy yourself. And isn’t that what you want when you go away somewhere?

Every time we come to Orange, we find something that completely captivates us. Oriana, you have our hearts.

We stayed as media guests at the Oriana Motel, but our experiences and opinions remain our own.

The post Where to Stay in Orange – a classic revived! appeared first on Mr and Mrs Romance.

Slap bang in the middle of the Sydney winter, July has certainly coughed up a cold one for us this year, hasn’t it. 

Thankfully, we’ve had plenty to do to keep our minds off the chilly temperatures that somehow feel lower inside than when we’re out and about. In fact, I sometimes feel like someone secretly installed a refrigeration system in our apartment that only comes on during winter.

Anyway, this month has been full of staycations and winery experiences, rum distilleries and whisky panels, not to mention a lovely trip to Orange – one of our favourite NSW country towns – and plenty of food adventures too.

Hope you enjoy this little taste of our July.

Cheers

Jim & Christina xx

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It’s lunchtime and we’re out in the city looking for a feed. Down on the fringe of Darling Harbour, one of Sydney’s best-known waterside entertainment quarters, is the Hyatt Regency. 

We’ve been here a few times, but mostly for drinks and nibbles at Zephyr, the hotel’s rooftop bar. Down at street level though is Jackalberry Bar and Restaurant.

Just off the elegant lobby of the Hyatt Regency, the Jackalberry and its botanist/explorer vibes and leafy interior is a clever take on what I’m guessing is an ‘urban jungle’ brief.

But far from offering foraged vegetation or adventurers’ rations, this quirky yet chic bistro has some outstanding food offerings to enjoy.

Even better than that, Jackalberry is currently offering an amazing lunch deal: for $39 you get a two-course meal and a drink!

Those courses can be an entree and main or main and entree… or entree and dessert if you like. As for drinks, you can choose from soft and hot beverages, or house beer and wine if you feel like it.

The offer runs from 11am to 3pm, and if you time it right, you can move from lunch right onto the happy hour (3pm-6pm) for $9 house beers, wines and spirits, and $11 mini cocktails.

Call us old fashioned, but Christina and I opt for the entree and main option for lunch, starting with a rich, sweet southwest corn chowder with vintage cheddar and sourdough cob, and housemade corn fritters with avocado, pomegranate and rocket.

I don’t know why we’ve both chosen corn-based starters, but they’re bloody good either way. 

Other options are bruschetta, prawn summer rolls and charred lamb skewers with couscous and olives.

We sit back and enjoy our wines (of course we’ve gone for wine – a lovely Montepulciano from Coriole in McLaren Vale and a zesty Riesling also from from SA) and take in our surroundings. 

The warm, interesting interior and comfortable seating make for a lovely lunch venue, though there’s still an element of ‘hotel lobby’ sterility about the place. It’s not a problem, merely an observation, and the staff work very hard to make everyone feel at home and cared for.

We’re also impressed with the serving sizes. All too often, two-course lunch specials come out half the size and with even less than half the effort in plating.

Not here.

Shortly, our mains come out and we realise this isn’t one of those skimpy ‘executive lunch’ deals. This is a proper meal.

My burger is robust and juicy, with plenty of filling and fries. It even comes with onion rings.

Christina’s bucatini carbonara is popular for a reason. It’s not the traditional style – bacon instead of guanciale and cream is involved – but the outcome is excellent. Bucatini pasta is a creative choice; a thicker ‘spaghetti’ style, though with a hollow running through the middle, which maximises contact with the sauce!

We leave Jackalberry feeling full and warm – exactly what you want from a winter lunch. Make sure you don’t miss this special. It won’t be running forever.

This evening, we’re at the London Hotel in Balmain for a mate’s big birthday. Christina’s fighting friend, Matt, is turning 50 and has thrown a party to celebrate. The theme is either come as something beginning with M or as Matt himself. 

Thankfully, he also has no hair (when he’s not dressed as George Michael) and wears glasses, so it’s an easy one for me. All I need to do is borrow Christina’s jujutsu gi for the final touch – we know Matt through Christina’s martial arts dojo.

Christina, on the other hand, has dressed as a maths teacher. I thought this was a clever idea, as it’s something that begins with M and is also something she’s quite good at. 

I did not know that Matt is, in fact, a maths teacher irl. He’s even invited a few of his friends from his faculty. I feel both stupid and somehow somewhat shamen-esque!

Anyway, happy birthday, Matt. Hope you had a good night.

This evening, we’re out in the city again, but this time we’re here overnight!

We’re staying at the Porter House Hotel on Castlereagh Street and we’re here for a couple of reasons.

Firstly, we’re checking out this hotel, which is part of the Accor group, but is in the MGallery Collection, a boutique subsidiary that has residences in some beautiful heritage buildings all over the world. This one is in a building from the 1860s, though the rooms are in fact in the modern tower next door.

This means you get the best of both worlds: dining and entertainment is in the old building while rooms like our impressive junior suite can stretch out in the new connected premises.

For our review of this lovely hotel, click here. You can also watch our video walkthrough of the Porter House here.

The other reason for our little staycation is to try out what’s going on in the ground floor.

Instead of a lobby bar, the Porter House is home to Handpicked Wines‘ cellar door, Bread and Wine. You can come in here and have a full winery experience, but with none of the effort required to head into wine country.

What’s more, hotel and the winery are working together to bring a stay and sip experience that’s perfect for winter that they’re calling the Red Affair.

With your room, you get a wine tasting downstairs of some of Handpicked’s best reds, but you also have a cheese pairing to go with it all too. An excellent way to start – or finish – a night in town.

Click here to find out more about the specials at the Porter House. 

L-R: Brett, Michael, Nim, me

This evening, a few of my mates and I are out in Balmain for dinner! We’re at Dick’s Hotel ostensibly to have a look at the new front bar they’ve installed. In the grand scheme of things, the renovation hasn’t taken that long, but we also haven’t been in for a while.

What do we think of the finished product? A little underwhelmed if we’re honest (and these guys always are!) but I think it was probably time for a bit of a facelift.

It’s a shame that more of the original features couldn’t have stayed, but at least we’re all on one of the last old tables by the wall, which makes us feel better.

What also makes us feel better is a decent parmigiana, schnitty, steak and burger to go with our respective beers.

Not another hotel, you ask! Well, yes and no – we’re out in the beautiful regional town of Orange today – a bit under four hours from Sydney. We’ve come to see the Oriana Motel (told you, not a hotel!), and we’re here for a couple of nights.

The Oriana was built in the ’60s, so it’s got some fabulous mid-century touches. Its original owner built it and named it in honour of the SS Oriana, one of the last great steam-powered cruise ships of the early 20th Century, and he wanted to emulate the glamour and sophistication of cruising in the booming ’20s. 

Things went well for the Oriana Motel and it was the place to be until the 1990s, when it went downhill until its reputation was the worst in the area.

But that was before Espen Harbritz and his late husband Ted Marr took over in 2015. With their impressive vision and experience, the Oriana is great once more.

Check out our review of the Oriana here.

While we’re here in Orange, we decide it would be rude not to check out some wineries. It is, after all, the only place in Australia that has a wine region designated by altitude – did you know Orange is the highest wine region in Australia?

Our first stop is to Ross Hill Wines for a morning tour and tasting. 

We’re led around the facility by James Robson himself, the owner of the winery. We’ve met James a couple of times before, but never at his winery, so it’s great to get to see him in his home environment.

After the tour, we sit down to some of Ross Hill’s superb wines. James also treats us to one of the elite wines he makes via the Coravin. 

Next time you’re in Orange, don’t miss out on Ross Hill. It’s a lovely cellar door with some outstanding wines.

Our next stop is at See Saw Wines, which have some superb traditional wines, but also natural wines too, which are made in a completely different way. 

Natural wines use a carbonic maceration process where whole bunches of grapes are sealed in an oxygen-starved environment for up to a fortnight, relying on yeast naturally within the berries. They’re then pressed and matured with as little intervention as possible. The result is something quite unlike many wines out there.

It’s not necessarily my favourite style, but I understand the attraction, and all the wines here at See Saw are first class. By the end of this fascinating tasting, it’s hard for us to narrow down which bottles to buy without ticking most of them on the list!

It’s lunchtime, so we head back into Orange and to Bill’s Beans East Orange. This corner cafe is an institution here in Orange and for good reason.

The coffee’s sensational, using their own proprietary roast of Seven Miles beans, and the food’s also outstanding too.

My reuben sandwich goes down a treat, and Christina’s roast pumpkin on toast comes with piles of hummus, goat’s cheese and hazelnuts.

Back at the Oriana, it’s time to get Nordic! Norwegian owner, Espen Harbritz, has installed the motel’s very own Scandi sauna, exclusively for staying guests. So we tiptoe through the freezing evening air and sweat it out in the joyfully hot confines of the steam room. 

Espen advises us to take a plunge in the cold swimming pool for the full Scandi experience, but we decide it’s cold enough in the outside air. Plus, I’m a massive wimp.

For dinner tonight, Christina and I are at the Oriana’s highly rated Peacock Room. 

As with everything that Espen and Ted have put together here at the Oriana, the Peacock Room is artfully crafted, beautifully styled and exquisitely generous.

Everything is so thoughtful and considered. From the wine list, which is home to many of the best of Orange, to things like plenty of complimentary bread on the table, and like my steak coming with not just one sauce, but all three that the kitchen offers.

Nothing’s too much to ask of the staff, the tables are well-spaced and smart, and service is perfectly paced. 

If you’re looking for a wonderful, European brasserie-style dining experience with brilliant food and a refined yet relaxed atmosphere, you can’t go past the Peacock Room.

By the way, did you notice the Christmas tree? Espen does the best Christmas in July, but that’s tomorrow night.

Tonight, Christmas has come to Orange! We’re back in the Peacock Room at the Oriana, but the restaurant has completely changed.

There are Christmas hats and crackers on every table, as well as all kinds of decoration, and the party started earlier in the garden, where Espen was serving ‘glogg’ – a kind of mulled wine. It’s less sweet though, and he’s added a load of brandy to it. 

We’re served a full Christmas dinner replete with turkey, duck, porchetta and crackling, pistachio and apricot stuffing, sprouts, red cabbage and the richest most indulgent gravy we’ve had.

Dessert is a dense Christmas pudding, flambeed with OP rum and served with warm custard, whipped cream, and rum and raisin ice cream. I’m in heaven!

You can read our full write-up of Christmas in July at the Oriana here.

All too soon, Christina and I are back home in Sydney. She’s out tonight with her mates for dinner at recently opened Cicci’s Wine Bar in Balmain. 

This airy eatery doubles as a wine shop, where you can also buy bottles to drink with your food at the table.

It’s tricky to get a booking here at the moment, so they settle with a between-service reservation, where you can still get light bites but nothing substantial. I’m sure they’ll be back as these ‘bar snacks’ look pretty good!

I’ve been trying to get this organised for ages, but tonight it’s finally happening! My mates and I are having a private tour of the incredible setup at Red Mill Rum Distillery in Rozelle. 

There’s some real history to this distillery, which actually started in the 1930s. The same family own and run it, and the rum that’s coming out is absolutely delicious. 

Thanks to Garth for spending so much time with us. The boys very much enjoyed the experience.

For your own tour of Red Mill Rum, click here.

How does the rhyme go? Red sky and blue at night… nope. No idea. Is the answer ‘tomorrow’s going to be just as cold?’

I thought so.

Today, we’re at the original Archie Rose Distillery site and bar for an exciting Aussie whisky tasting and judging panel. 

Christina and I have been judges for industry magazine The Shout and their Buyer’s Guide periodical for a while now, and this is the second Australian whisky session we’ve done, but it’s by far the biggest.

We sit down at the long table with the other judges and work our way through 12 different whiskies from around the country. There’s a real range here, from single malts to corn spirits and blends, and it’s quite challenging, but very interesting.

TL-BR: bartender mixing drinks at Archie Rose; Archie Rose old fashioned; Archie Rose martini; Jim, Kathleen and Christina

After the tasting, we head downstairs and hang out with our chum Kathleen for a couple of cocktails. Well, it’d be rude not to, wouldn’t it! 

We finish off the month with a chilled-out pizza dinner at one of the most underrated pizzerias in Sydney: Cappello Ristorante in Balmain East. Right opposite the East Village Hotel, this place turns out some of the best pizzas we’ve had – especially my favourite the diavola – plus cheap corkage if you want to bring your own bottles.

Mind you, their prices on wine by the glass are also very reasonable. But set in a beautiful little sandstone house, this pizza restaurant is one you shouldn’t go past.

The post Staycations and Saunas, Rum and Roadtrips, and Christmas in July appeared first on Mr and Mrs Romance.

With incredible fresh produce and the fact that it’s the only wine region in Australia defined by altitude, Orange a unique gastronomic destination.

Surrounding the town, the rolling hills and crumbling cake of Mount Canobolas show off this cool-climate high-altitude appellation. 

Hiding amongst the landscape pretty wineries offer tastings or even extravagant romantic picnics like this one at Heifer Station Winery. And fascinating restaurants like the Old Convent or the ever-Instagrammable Agrestic Grocer tempt us away to the outskirts of town. 

Meanwhile in Orange itself there are more cafes, restaurants, pubs and bars than you’d think possible or likely for a country town this size. It just shows how excited the locals are about good food and drink.

To put all this together, here’s our Essential Guide for Orange, NSW.

Wineries to visit in Orange:

Bloodwood Wines

Book a tasting with Steve and Rhonda Doyle for a wine experience you’re not likely to forget. And if you ask nicely, they’ll take you on a quick tour too. Our top tip is the Cabernet Franc/Malbec and their sparkling.

De Salis Wines

De Salis was recommended to us by a local, who was adamant it was the best. I don’t know about that, but this one’s worthy of any itinerary.

Heifer Station Winery

Heifer Station, set on an old cattle farm, is absolutely stunning. Their Chardonnay is excellent as is their Merlot, but taking a bottle with you to your private picnic amongst the vines is one of the most magical experiences Orange has to offer.

Check out our video of our Heifer Station picnic here.

Swinging Bridge Winery

With incredible views of Mount Canobolas through the cellar door windows, this pretty winery really gives you all of Orange. Their experimental range – especially the cloudy #003 ‘Amber’ Rosé – is brilliant.

Brangayne Wines

We were worried that Brangayne – named after a Wagner opera – might be a bit pretentious, but we were very wrong. Down-to-earth folk with beautiful honest Orange wine set amidst the rolling vines of the vineyard. Perfect.

Stockman’s Ridge Winery

High on the hill overlooking the vines, Stockman’s Ridge is a beautiful winery that’s crafted some exquisite wines. And if you get the chance, say hello to our little mate Peanut, the cellar door Dachshund!

Philip Shaw Winery

This is one of the big name wineries of Orange. The cellar door is nice – especially as you can have a seat while you taste the wines. We indulged in a bottle of the excellently named Idiot Shiraz. 

Patina Wines

Set amidst a beautifully landscaped garden overlooking much of the region, Patina is owned by the wonderfully friendly Gerald and Anji Naef. Their Reserve Chardonnay and monster Cabernet Merlot – The Jezza – are to die for.

Printhie Swift Winery

A pretty winery in a beautiful part of the Orange countryside, Printhie’s sparkling wine is an award-winner and their MCC Shiraz is a keeper. Here’s our review of Printhie.

Mayfield Winery

Positioned right within the vines, this farmhouse cellar door and its owners Kathy and Richard Thomas make for a very welcoming wine experience. Their Riesling and Cabernet is superb.

Colmar Estate

Owners Bill and Jane Shrapnel have built their wine empire at one of the highest points of the Orange appellation, and their bright breezy Sauvignon Blanc is testament to the cool temps up there.

You can check out our winery recommendations here or even book a winery tour of Orange here, where a guide will take you to some of the best local secrets.

Where to eat in Orange:

Union Bank wine bar & restaurant is a real institution and has a very nice courtyard. The wine list here is expansive, though only features wines from Orange and around New South Wales. Here’s our review on the Union Bank wine bar.

If you’re after a steak, they’re good anywhere you go in Orange, but at Hotel Canobolas the steaks are especially good with other great pub classics available too.

Fiorini’s is a great Italian place just out of town. From what we could gather, it was started by two or three Italian women whose husbands worked in the area. They’re food is authentically Italian and you can check out our full review of Fiorini’s here.

Racine Bakery are a must-visit. The bakery boasts the best sausage rolls in the land. Their selection of cakes, pies, bread and snacks will make you want to live in the shop.

We were very impressed with the breakfast offerings of Groundstone Cafe, on the grounds of the art gallery. Definitely come here if you’re hungry!

For one of the best dinners in Orange, try Charred Kitchen and Bar. Not only does it have dedicated vegetarian, pescatarian and vegan menus, the wine list here is off the charts. If you’re feeling carnivorous, the coal-cooked steak is remarkable. And remember to leave room for dessert!

The Old Convent is a remarkable place. Far from being the abode of nuns, this old settlement sits in the hills outside Orange and is only open for breakfast/brunch/lunch on Sundays.

The menu at the Old Convent is whatever they’ve decided to cook that Sunday, but don’t worry, you will not be disappointed, believe me! Check out our full review of the Old Convent Sunday brunch here. You can also stay at the Old Convent, which leads us on to the next section…

Where to stay in Orange:

Cottage 79 is a great option if you want your own little house right in the centre of town. This charming little 1880s cottage is perfect for a romantic getaway without being too far from all the town’s action. 

De Russie Suites offers high quality hotel-style accommodation that seems rare in Orange. There are plenty of B&Bs and motel options but no chain hotels.

Central Caleula Lodge is a motel that’s been well renovated and has a good bar and kitchen attached… but is still a motel at the end of it. Comfortable, convenient, clean and secure, it ticks all the most important boxes.

Events in Orange:

Orange Food Week – aka Orange F.O.O.D. (Food of Orange District) Week – is an annual week-long festival that brings the best eats to the party.

The festival showcases some of the incredible local produce Orange and its denizens have to offer. Book early as it’s a popular time to visit.

Orange Wine Festival should be a major date for your event calendar and usually runs around October each year. You can read about what we got up to at the Wine Festival here or – even better – watch our video of Orange Wine Festival here:

Also try and time your visit to coincide with the Orange Farmers’ Market. The markets are on the second Saturday of the month. There are two possible venues. Northcourt, behind the Orange Art Gallery and the library, on the corner of March & Peisley Streets if it’s dry.

If it’s raining, the markets will be in Orange Showground Agricultural Pavilion on Leeds Parade. If you’re at the markets, make sure you have a Trunky Creek bacon roll. Best you’ll have!

Also, the Banjo Patterson Festival runs for 10 days in February each year celebrating the life and works of the great Australian bush poet.

What are your best tips for a trip to Orange? Tell us in the comments!

The post Where to go, where to stay, and what to eat and drink in Orange, NSW appeared first on Mr and Mrs Romance.

I have to be honest, I haven’t tried that hard to keep my fervent dislike of picnics a secret. I’ve never really liked them – and it turns out neither does my dad.

In fact, we wrote a He Said She Said ages ago on mine and Christina’s opposing views of picnics.

I don’t mean to come across as a killjoy or a complainer. I love a barbecue or tailgate – even a picnic at a picnic table. But the idea of hunkering down on the ground to pick at morsels by your feet like some sort of hunter-gatherer doesn’t appeal.

And when you see what owners Michelle and Phillip Stivens at Heifer Station Winery in Orange, NSW have created, you realise how badly you’ve been doing picnics all this time.

Christina and I were lucky enough to be in Orange for the annual Wine Festival that happens here, and as a part of the festival, we were invited to try Heifer Station’s amazing and incredibly romantic picnic experience.

Check out our quick video of what to expect during your private picnic experience at Heifer Station:

Click here to watch this video on YouTube.

Heifer Station and its next-level picnic

The cellar door

A little out of town on the Escort Way, Heifer Station has something of a phoenix-from-the-ashes tale. Left out to pasture, the land was revitalised by the Stivens when they bought it in 2009.

They brought the vines back to life and renovated the old historic wool shed to the point where this winery is a must-visit for wine fans coming to Orange.

On sunny days, the yard with its hilarious entourage of chickens is the perfect spot for a tasting and lunch. And the beautiful Highland cows around the corner always want a bit more of your attention.

To the picnic

But it’s the picnic you’re here for.

It’s a short drive from the cellar door in the winery’s buggy through the land between the vines to the picnic spot. As you go, look out for the hares that inhabit the area – looking like giant clumsy rabbits as they clamber amongst the vines.

Greeting us from the shade of the estate’s graceful willow on the banks of the winery dam, the elegant feast set on the white table cloth beckoned.

Set out in delicious array, the picnic of artisanal cheeses, dips, fruit, nuts and crusty bread tempted us. And to refresh us was the bottle of Heifer Station Bull Paddock Chardonnay we chose at the cellar door.

We dined in secluded bliss with only the birds in the trees to see us. And when we’d eaten our fill, we took our glasses of wine to the thick rug on the grass.

I surprised myself by finding a comfortable spot on the ground, but I didn’t have to. The deep wicker chairs next to the rug – or even the piles of heavy floor cushions – offered plenty of comfort.

We dozed for a while, enjoying the sounds of nature and the views out over the tree-lined vineyards.

Back to reality

When we’d eaten everything, finished the bottle and said hello to the friendly farm geese, a quick phone call back to the cellar door heralded our ride back to reality.

As we went, we spotted kangaroos amidst the vines, relaxing in the shade just like we had been moments before.

It’s so much harder than you expect to get back up to speed when you’ve eaten and relaxed this much.

Heifer Station Winery

Escort Way
Orange, NSW

Picnics are available in 2 spots – The Willows or the Bull Paddock, though they can set something up almost anywhere on their 130 acres. Picnics don’t run during winter though, April-Sept.

Our picnic in the Willows is $200 per couple and includes setup, transfers from and back to the cellar door, food, non-alcoholic drinks, and a bottle of wine of your choice.

As for me, it means no more trying to find that comfy spot on a resolutely lumpy terrain. No more trying to grab food from the floor before your head fills up with blood. No more pins and needles in my feet and bum.

About as far as you can get from that conventional picnicking nightmare, this is the way I expect dine al fresco from now on.

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We’ve just got back from an amazing 7-week trip to Europe, and while it’s lovely to be back in Sydney (especially now the heavy rains seem to have stopped), we’ve somehow managed to avoid the misery of coming home.

Quite by accident – or maybe it was serendipity – we arrived back in Aus for the last week of Orange Wine Festival. So the day we landed, we popped back home, washed the 23 hours of flying off ourselves, repacked and headed back to the airport for our next flight to Orange, NSW.

Here’s what we got up to in one of the most unique wine regions in Australia – and a foodie’s paradise. You might also like to check out the video we’ve made of our time at the Orange Wine Festival:

Click here to watch the video.

Cheers – Jim & Christina xx

We left England just over a day ago and the weather was on the turn. We come home to Sydney to discover low clouds and a chill in the air… but it’s only 6 in the morning. Could this be the day when the weather clears?

Yup! By the time we get back home, change and repack for our next flight – only 6 hours away – the clouds have gone, the sun’s out and Sydney’s looking brighter.

We’re off to the beautiful town of Orange, NSW. It’s a three-and-a-half-hour drive west to Orange from Sydney… or a 45-minute flight. So up we go!

Orange is a pretty unique place – especially in terms of wine. Its vineyards are all quite high up (by Australian standards) with the highest point in the area – Mount Canobolas – stands at just under 1400 metres. This means it can get quite cold overnight, which is a good thing for wine grapes.

The Orange Wine Festival is a week-long celebration of Orange’s wines with a host of events that showcase the region’s vino. It happens every October, but this is the first time we’ve been able to go.

We’re in Orange for two nights this visit, though now we’ve got here, we wish we could stay longer. Especially considering our choice accommodation. Cottage 79 is perfect to get into the vibe of this fascinating country town.

Built in the 1880s, this place epitomises the charm of the town with a nod to the past with all its heritage features and all the conveniences and tech of modern living. We’ll definitely be coming back here.

Tonight is the Orange Wine Festival’s Night Market – one of the signature events of the festival. Ringing Robertson Park are over 50 stalls offering wines from around the region, plus some of the best food you’ll find in Orange.

It’s an amazing atmosphere here tonight, with a merry mix of locals and visitors all enjoying the warm evening, the live music, and the array of food and drink available.

The only difficult part about tonight is deciding which wine to try or food to taste next. We make beelines for Colmar Estate, which not only makes great wine but is also owned by our friend Sarah’s folks.

We also hit the Agrestic Grocer for some delicious food, and Angullong and Rikard for more amazing wine samples.

We finish the night off with a night cap at this very cool little whisky bar Washington and Co. The selection of whiskies, gins and all other things delicious and tempting here is impressive.

Christina has a Japanese whisky and I go for a nip of Speyside. Perfect end to a big day.

Today is a big day for us and the Orange Wine Festival too. It’s Wine in the Vines, where we get to travel around the region and visit a few wineries and speak to the winemakers.

For the reason, we’re making sure we’re ready with a delicious breakfast at Groundstone, right in the Gallery and Museum Precinct. It’s a beautiful space with a mouth-watering menu.

My poached eggs and bacon are perfect, and I’ve added a hash brown to my order. I’ve chosen wisely: they make their own here and it’s probably the best hashy I’ve ever eaten.

Christina’s shakshuka (or Groundstone’s version of one) is just as good. Rich, spicy and wholly satisfying. And the coffee is great too. So good to be back in a country where you don’t have to fret about the quality of flat white coming to you!

And we’re off! The weather’s looking a little dodgy, but the energy’s great and everyone’s upbeat.

This year’s Wine in the Vines is set to be the biggest yet, with 5 buses going to 15 different cellar doors. Each bus has 3 wineries to visit and we’re put in groups randomly. We only find out which vineyards we’re going to when we’re on the bus, which adds to the excitement.

Our first stop is to Brangayne, named after a character from a Wagner opera who creates a love potion instead of poison for her mistress. Hope they get it right with us too!

We had nothing to fear. The wines we’ve tried here at Brangayne are delicious, as is the food the winery has paired with the wine. After hearing from David Hoskins – the 2nd generation of the family to run this winery – we have time to explore the gardens.

It’s such a beautiful cellar door here, leading right on to the vines. Often, cellar doors are separate from the grapes, but not here. There are also stunning trees and flowers all around the cellar door – the perfect spot to enjoy the wine grown and made here.

On paper, we’re supposed to be trying just 2 of Brangayne’s wines, but they’re more than generous and let us choose anything in their range to taste or have more of the same. It’s a pretty good start to the day, that’s for sure!

Winery number 2 is just up the road: Rowlee Wines. We’re dropped off at the edge of the vineyard and are allowed to walk along the vines. We’re met halfway by winemaker James, who talks us through the varieties we’re strolling amongst.

We’re allowed to taste a sample of three of Rowlee’s wines, paired with delicious little locally made empanadas.

Our third and final stop is to Stockman’s Ridge – a beautiful winery at the end of a long tree-lined drive. We’re met by owner Jonathan Hambrook, who cheerfully takes us through the wines he’s prepared for us.

We’re also treated to a sumptuous share platter of cheeses, meats, dips and pastries.

And trying to edge in on the food action is the winery’s dachshund Peanut. Such a cheeky little fellow.

We’ve been so lucky with the weather so far that, when a brief storm passes over and we all bunker down under the marque, it’s greeted with more excitement than annoyance or concern.

Loud claps of thunder, bright flashes of lightning, a funny sausage dog to keep us all company and plenty of wine and food near at hand. What more could we ask for?

All too soon it’s time to head back into town, but our ticket includes a bottle of wine to take home too, so it’s less goodbye, more adieu.

Back in town, we take a slow stroll back to our lovely cottage and a nap until it’s time for dinner…

Tonight, we’re dining at the award-winning Charred Kitchen and Bar. It’s a fascinating venue with a design that hints at the food you’re about to enjoy.

There’s a restrained masculinity to this place; timber features and dark décor countered with elegance and simplicity of a well-thought-out scheme.

And the inclusion of wood throughout the restaurant is significant: the restaurant has commissioned its own “Lucifer” wood and charcoal oven that the kitchen uses to create subtle smokiness to the food.

The food itself is remarkable. There’s real creativity and refinement in the food that comes from this kitchen, which is open to the front of house.

Ordering food has the potential to be a complicated process of compromises though. The food is designed to be shared, but you still get your own personal serving. You can choose to have between three and five courses, but you all have the same dish for each course.

Thankfully, Christina and I were both happy to have the charred potato and rosemary gnocchi for the first course. Somehow crispy and creamy at the same time, the gnocchi were so delicious.

It’s a bit harder for us to choose the second course, but I somehow convince Christina to have The Charred Cut – a market cut of beef that the kitchen cooks over coals and serves with an onion jus and tarragon emulsion.

And even though we’re ‘sharing’ the dish in that we’re having the same course, we can ask for the meat to be cooked to our personal liking. Christina has hers medium rare, while I like mine rare.

Both dishes come out perfectly cooked. It’s an incredible meal.

We’re pondering whether to have cheese or sweet for dessert when our waiter recommends The Apple.

She explains the dish to be like the next generation to the snow egg, which was a sugar egg that melted away to reveal a golden centre.

The Apple looks like a perfect, shiny granny smith apple straight from the greengrocers, replete with brown stalk. But when you crack it with your spoon, you discover it’s a sugar shell hiding a delicious green tea sorbet, a squishy marshmallow and cubes of candied cinnamon apple in the bottom.

Around the apple are clumps of fluffy green tea Swiss roll that look more like kale than cake (so it’s good for you, right?). Oh, and the brown apple stalk? It’s a rich, slender twig of dark chocolate!

We’ve also had the pleasure of David Collins’ company at vital moments throughout our meal at Charred. David is the restaurant’s manager, but also – more importantly – Charred’s sommelier.

With each of our dishes, David has brought us the best wine to go with the food. We love when a restaurant does a matching wine option, especially when the said restaurant’s wine lists is longer (and probably more confusing) than my university thesis!

Charred has recently taken home the Gourmet Traveller Wine Reader’s Choice for Best Wine List at the annual Wine List of the Year Awards.

The wines that David chooses for us from the expansive cellar here not only matches our food perfectly, they’re remarkable in their own right. He also brings an interesting insight into each of the wines and explains why each one goes with the food – not to mention details about the wine itself.

The standout for us was the Gewurztraminer David pairs with our first course of gnocchi. I’ve always been a bit wary of Gewurz because it’s often too sweet, bland and difficult to enjoy – especially some from the States that I’ve tried, where it’s a firm favourite.

The Colmar Estate Gewurztraminer is sharp, compelling and complex. And – of course – award-winning! There’s a sweetness and floral tones still with the wine, but it matches seamlessly with the nuttiness of the gnocchi.

It’s really changed our mind about Gerwurz – I think I feel a story coming on about this style! Watch this space.

It’s almost the end of our time in Orange, so we’re making the most of it. Heading out west on The Escort Way, we’ve come to the absolutely stunning Heifer Station winery.

The beautiful cellar door used to be a wool shed, and the owners – Michelle and Phillip Stivens – have done a great job retaining the history of the place.

Outside, the gardens are full of hilarious chickens, the winery’s miniature horse Tilly, an excellent pig and some magnificent Highland cows.

We sit down to a tasting of Heifer Station’s wines and fall in love with the Bull Paddock Chardonnay and their Shiraz. We also really love the Genisse sparkling wine they make too.

After the tasting though, things take an amazing step up.

Heifer Station have organised a picnic for us out in the paddock, beneath a weeping willow with a view of the vines and overlooking the lake.

It’s an incredible setup, with a table full of delicious food, our choice of wine (we’ve gone for the Chardonnay) and even a rug and cushions to relax on after our lunch.

This region really is stunning, and with a belly full of amazing antipasti and a mouthful of superb wine, there’s not much else you could wish for. Christina points out that if I were to propose again now, there’s not much that would stop her from saying yes!

Don’t you love a vote of confidence every now and then?

I know what she means though. This is a very romantic place. It feels like you’re a million miles from anyone but the birds flying by and the resident hares amongst the vines.

Our next (and final) stop is just down the road to Swinging Bridge, whose picturesque cellar door looks out over Mount Canobolas. There’s also an option to sit outside on the veranda for a tasting, which looks out over the grapevines, but we decide to sit at the bar and look through the window at the valley.

Swinging Bridge has a fascinating range of wines, especially as its owner-makers Tom and Georgie Ward have developed an experimental line that challenges conventional blends, processes and finishes.

We really love the #003 Amber rosé that’s part of the Experimental Series. It’s a blend of Pinot Gris, Gewurztraminer (there it is again!) and Riesling, which balance out beautifully. But it’s the unfiltered cloudiness of the wine that’s most striking. The fine sediment throughout the wine adds a smooth, rich texture you don’t usually find in white or rosé wines.

All too soon, it’s time to head back to the airport for our 30-minute flight back to Sydney. It’s been an amazing trip – especially to be able to stand out after our recent jaunt to Europe.

I think that really goes to show how much rural Australia has to offer and why we love visiting places like Orange so much.

So remember to keep an eye out for more things happening in Orange throughout the year. There’s always something going on there!

Cheers – Jim & Christina xx

We visited Orange and the Orange Wine Festival as guests of The Orange Wine Region and Orange360.

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48 hours is never enough time to get to know a destination. It’s barely enough time to collect your luggage from the plane.

However, if that’s all you’ve only got, then those 2 days can create a snapshot for future reference and to get a pretty good sample of what life’s like there.

We’ve been to Orange a few times now, and each visit we’ve discovered something new about it. A new winery, a new bar or restaurant, a new park or café; Orange really does have so much to offer.

Where to stay in Orange

Until recently the choices of where to stay in Orange have been a bit limited. However, with the advent of AirBnB, choices here are broader. Make sure you check what’s available on AirBnB before anything else.

However, if you’re after a more hotel-like experience, here’s what we know:

Central Caleula Lodge 

This place has recently been renovated and the results are good. Rooms are spacious, clean and comfortable, service is good and there’s even a little bar/restaurant if you want to have breakfast here.

Plus the all-important free wifi!

de Russie Suites

The de Russie has long been Orange’s premium choice of accommodation with bragging rights of being the only boutique self-contained apartment hotel in Orange.

We haven’t stayed here yet but we’re assured it’s of a high standard, with 25 Tuscan style suites.

Pubs

There are also lots of pubs in Orange. Lots of them. And many of them offer good options with a reasonable price point for a place to lay your head too.

Our whirlwind guide to 48 hours in Orange, NSW

Day 1

• Arrive in Orange and settle in.

• Dinner and drinks at Percy’s Bar and Kitchen

Day 2

• Breakfast at the amazing Agrestic Grocer and grab some lunch stuff for a picnic lunch at Printhie Wines.

Orange winery tour

• 1st winery: Bloodwood.

From the Agrestic Grocer, continue on the Mitchell Highway (A32) about 3kms and turn left on Griffin Rd. Bloodwood’s driveway is on your left.

• 2nd winery and lunch: Printhie

Back on the Mitchell Highway, drive for about 25kms towards Molong.

Turn left on Yuranigh Rd. Printhie will be on your left about 5kms down the road.

While you’re trying the award-winning sparkling they make here or their excellent MCC Shiraz, you can sit on the picnic tables and enjoy the lunch you’ve brought with you from the Agrestic Grocer.

• 3rd winery: Philip Shaw

The longest part of your drive, settle in for a 45 minute journey through the Orange countryside.

Continue along Yuanigh Road, which become the Rutherford Road.

Turn left on Peabody Road, then left again to The Escort Way back towards Orange.

Once you’re back in town, head right down Woodward Road, left on Lysterfield Road and Philip Shaw will be on your left.

• Bonus winery: If you’re still keen to drive a bit further, definitely keep heading out of town and go down Pinnacle Road to Colmar Estate – one of the highest vineyards in the region.

• Last winery: Patina

One of the prettiest cellar doors we’ve ever seen, Patina is also the home of winemaker and absolute gent, Gerald Naef.

20 minutes from Colmar and only 15 from Philip Shaw, Patina is a good one to finish on. and it’s only down the road from Orange town centre too.

• Head back into town for a snack or a snooze.

• If you want to explore the wines of Orange a little more, go to Ferment. This is a wine shop in town that acts as a cellar door to all those little wineries who don’t have one.

You can buy wine by the bottle or the glass, and the tastings are fun to do too.

Dinner:

• The Union Bank

This place is always a good idea – and a must for a visit to Orange. It can be a bit busy though, so it’s a good idea to book.

Day 3

• Breakfast at Good Eddie Cafe

• Explore town on foot

• Snack or brunch at Racine Bakery

• Leave for home.

For an unusual but highly recommended alternative to Racine, try and get a spot at the Old Convent for Sunday brunch.

Of course this is only a suggested itinerary for Orange – and there are many more things you can do here… but it’s what we’ll be doing the next time we’re here!

What do you usually do if you go away for the weekend? Do you have any tips for visiting Orange we haven’t mentioned? Tell us in the comments!

Images by Mrs Romance using an Olympus OM-D E-M10 camera.

The post 48 hours in Orange, NSW – our whirlwind guide appeared first on Mr and Mrs Romance.

We’re constantly surprised by Orange, NSW. Each time we’ve been there, we’ve discovered yet another amazing winery or seen another great bar pop up. Thanks to its viticulture, fresh produce and friendly disposition, this area of country New South Wales is fast becoming a hot spot for foodies.

On our latest trip west, we were hanging out with the guys from Percy’s Bar and Kitchen (an excellent small bar in Orange town centre, sadly now no longer there).

But Chris and Fraser were good enough to show us round some of their favourite wineries they’ve discovered since they opened in Orange.

Here are our top 7 wineries of Orange, NSW:

Patina Wines

South-west of Orange town the beautiful grand estate of Gerald and Anji Naef. Set amongst the hills of their property, these welcoming people have established themselves in the wine industry.

The wines they make here are grown-up and complex. We especially fell in love with their 2009 Reserve Chardonnay and the enormous ‘Jezza’ – a 2008 Cabinet Merlot.

Come and taste the wine, check out the beautiful grounds and remember to always say yes to any cheese proffered!

109 Summerhill Lane
Orange
NSW 2800
W: patinawines.com.au

Printhie Swift Winery

Set deep amongst its own grape vines, this little winery pulls a hefty punch. Recently fending off giants Chandon with their own Swift Cuvee, Printhie are making some amazing vino.

We especially liked their MCC Shiraz though their rosés are good – as is the Chardonnay.

We enjoy going to Pinthie because they love pushing towards the outside of the square. They recently launched the Printhie Bucket Science Experiment. As a group we were set the challenge of tasting then mixing a blend of white wines from Printhie.

We created a previously never-before sampled white blend Pinot Gris/Chardonnay/Vermentino/Sauvignon Blanc wine that’s available from the cellar door and at Percy’s in town.

489 Yuranigh Road
Molong
NSW 2866
W: printhiewines.com.au

Bloodwood Wines

Bloodwood is one of the cornerstones of the Orange wine movement for a very good reason. First and foremost, Steve and Rhonda Doyle make incredible wine.

Their sparkling is pretty spectacular – so much so our one of our Wine Saints – St Peter – insisted we bring him as many as possible back to Sydney for him. We had trouble getting just 6 out of Steve. Turns out he and Rhonda prefer just to drink it themselves, that’s how good the sparkling is.

Our recommendation is to book a private tasting session at Bloodwood. You’ll get to taste their best and have the best time. If you ask nicely and their not too busy, Steve might even take you on a tour of the impressive setup they’ve got behind the scenes.

Our recommendation – apart from the sparkling – is the 2009 Cabinet Franc/Malbec. If Steve will sell it to you, of course!

231 Griffin Road
Orange
NSW 2800
W: bloodwood.biz

Philip Shaw

This is one of the big wine names in Orange. The setup is pretty slick. The cellar door is more like a café lounge. Grab a table for service where your waiter will bring you wine, cheese and biccies. Not bad, ay?

It might feel a little less personal than other smaller wineries, and you’re less likely to meet the actual wine maker, but Mr Shaw certainly produces good stuff.

The Branding of the wines here is solid and lots of fun. We really like The Idiot Shiraz – a smooth, full-bodied yet affordable drop.

100 Shiralee Road,
Orange
NSW 2800
W: philipshaw.com.au

Mayfield Vineyard

The very embodiment of a rural winery, Mayfield is set among its wine blocks in a beautiful farmhouse. You really feel like you’re part of the winery here in one of Australia’s highest and coolest vineyards.

Kathy and Richard Thomas are very welcoming and will treat you to a wonderful tasting – just make sure you call ahead to book.

Because of the vineyard’s elevation and chilly conditions, the wine here is quite different to most other wines in Orange – from the Riesling to the Cab Sauv.

954 Icely Road,
Orange
NSW 2800
W: mayfieldvineyard.com

Colmar Estate

Named after their place of wine-spiration in northwest France, Bill and Jane Shrapnel have built their home and livelihood around their passion.

At 980 metres above sea level, Colmar is one of the highest vineyards in the Orange region.

The altitude has definitely been a benefit to the quality of their wine, the Colmar 2014 Sauvignon Blanc winning multiple awards.

790 Pinnacle Rd,
Orange
NSW 2800
W: colmarestate.com.au

Ferment

Not exactly a winery, Ferment is a bottle shop with a real difference. There are quite a few places in Orange growing, harvesting, crushing and fermenting their own wine but lacking the space or facilities to sell it.

Ferment acts as a cellar door to some of these places and they also stock some other great bottles from local and national vineyards.

Buy a tasting card with a number of credits on it. You can either use the credits to taste wine at the bar or buy a bottle to have at one of the tables.

Alternatively, try some of the prestige wines Ferment has in their specially made store and serve facility that allows them to open fine wine for tasting without it going off.

87 Hill Street
Orange
NSW 2800
W: orangewinecentre.com.au

Orange has so many options for great food and drink. You really are spoilt for choice when you come here. The hardest part is worrying about missing out on something good!

You might also like our essential guide to Orange, NSW.

Don’t forget May is Aussie Wine Month. Check out places like Dan Murphy’s, who are running wine tastings for you to enjoy old Aussie favourites and maybe discover some new ones. You can sign up for a Dan Murphy’s membership here. It’s free and has different events running throughout the country plus specials to take advantage of.

What’s your favourite winery? Do you have a top tip for where to drink in Orange, NSW? Tell us in the comments!

Images by Mrs Romance using an Olympus OM-D E-M10 camera.

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Orange is one of those Aussie country towns that was made to be a foodie destination. Its rich soils, rolling hills and cool climate all make for perfect conditions for wine and fresh produce. Orange has a wholesome, country life feel about it.

But Chris Cornforth and Fraser Haughton, owners of Percy’s Bar and Kitchen, have joined their collective experience to bring a bit of inner city pizazz to this friendly region of New South Wales; Cornforth brought us The Cottage Bar and Kitchen in Balmain, while Haughton ran Small Bar, the first venue to take advantage of Sydney’s new small bar licensing laws in 2007.

*Sadly, Percy’s closed its doors for the last time in 2019. This is such a great venue though, there’s always something cool happening here, so make sure you check out this beautiful building when you’re in Orange.

From the outside, Percy’s holds prominence on its corner, the curve of the building and wrap-around verandah still in keeping with old-style corner pubs. Though through its big picture windows you can see from the street there’s not much old style about this venue.

The dark walls, stylish light fittings, polished concrete floors and subtle rugs contrast well with the rustic exposed brick of the bar. And in a nod country heritage, bottles and glasses are kept in farm style chicken wire cabinets and shelves above the bar.

Drinks that come from behind the jump have a city feel to them too. In keeping with this small bar’s personality, there are plenty of cityside craft beers that have made it big like 4 Pines on tap. But there are also some homegrown brews from just around the corner too.

The wine selection is excellent. Orange is known for its viticulture, and Fraser and Chris have really tapped into this awesome asset with some great ideas.

Currently, Percy’s has an ‘Orange vs the World’ challenge running, where they have wine varieties from Orange with a counterpart from different parts of the globe to showcase how good the stuff here is.

And then there’s the food.

We tried a few choice items from the menu. Most of Percy’s food is made for sharing – an eating method seemingly new to many of the locals. I have my own opinions on sharing food, but I had to leave all that at the door.

Fortunately there was plenty deliciousness so I didn’t have to get bitey or hoard anything in my pockets… though I was still tempted – especially when the Szechuan and honey braised lamb riblets came out.

Percy’s Bar and Kitchen has a chef that likes to change the menu quite frequently with works of culinary genius like Szechuan soft shell crab, roast duck betal leaf wrap, and the fig and prosciutto salad… and if you don’t try the curly fries here, you’re an idiot!

All in all there aren’t many things to complain about Percy’s Bar and Kitchen.

We did hear someone say it was too dark in Percy’s, but I think that’s the idea. It’s not an RSL. You’re not checking your Keno numbers all the time. It’s dark to add atmosphere.

It’s a bit far away for us to be regulars but otherwise…

So if you’re in Orange, make sure you try Percy’s Bar and Kitchen at least once. I can assure you it’ll be a highlight.

Percy’s Bar and Kitchen

Open:
Bar and Kitchen Mon-Fri: 12pm – 12am, Sun: 12pm – 10pm.
Takeaway burger shop Mon-Sun: 12pm – 9pm.

Good for:
Lunch and takeaway burgers, date nights and dinner, pre- (and post-) dinner drinks, get-together with friends.

120 Summer Street,
Orange, NSW 2800

I should also explain that the name Percy’s comes from Captain Percy Simpson who – under orders of Governor Brisbane in the early 1800s – was sent to cultivate this fertile region of New South Wales.

It’s thanks to Captain Percy and his band of ‘educated’ convicts that Orange has become such a benchmark for fine produce.

Have you found a new favourite bar? Have you ever been to Orange, NSW? Tell us about it in the comments!

Images by Mrs Romance using an Olympus OM-D E-M10 camera. We were kindly hosted by Percy’s Bar and Kitchen.

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