If you need an excuse to escape Sydney for a weekend of rolling vineyards, top-tier dining, and some of the best cool-climate wines in the country, consider this it.
Orange’s FOOD Week Festival is back this March, turning the region into a playground for food lovers with long lunches, chef collaborations, and cellar doors pouring their finest drops. As a Brit who’s recently moved to Australia and my first time heading to Orange (partially influenced by Ms Darlinghurst review) I was so excited to experience it for myself.
Friday
We arrived as the sun set, pulling up to our first restaurant on the weekend’s hit list, ready to dive fork-first into the night. Housed in a beautifully restored historic building, The Schoolhouse Restaurant at The Union Bank is a favourite among locals. The menu was a minefield of temptation, starters causing a minor dilemma: Chicken Liver Pâté with wine jelly and rhubarb, or Mozzarella with tomato, peach, za’atar, and pomegranate molasses? We opted for both, naturally. As we cheersed to our arrival, easing into dinner conversations, it was clear: this was only the beginning of a weekend set to be filled with exceptional food and wine.
Photo Credit: Tom Ferguson
Saturday
Saturday was dedicated to understanding the region’s producers. Pam King of Country Food Trails proved an invaluable guide, with great knowledge of Orange and a warmth that made you feel like old friends, her passion for Orange evident in every visit. At Hillside Harvest, under the guidance of Paula, a fourth-generation farmer, we wandered through rows of apple and peach trees, sampling sun-ripened fruit straight from the branch.
Next up was Orange Mountain Estate Wines, where we were welcomed by Terry, an absolute character of a winemaker. Eccentric, passionate, and brimming with stories, he and his wife Julie make an unstoppable duo—she, his greatest cheerleader, and he, a man on a mission to push the boundaries of winemaking. Their claim to fame, Australia’s first ice wine, was indeed something special. The 2022 Viognier, with its floral and spice notes, was also a standout.
Swinging Bridge Wines revealed Tom Ward’s expertise in cool-climate winemaking. Celebrating 30 years in the industry, his craft was evident in the 2023 Eliza Riesling, a vibrant and citrusy wine that left you dreaming of long summer lunches—the kind where the only pressing decision is whether you really need another bottle (the answer to which is of course yes). The sweeping views of Mount Canobolas were a great addition to the wine flight and canape tasting.
The Oriana provided a welcome respite. Sun loungers, a retro resort vibe, and a cocktail list that demands attention—particularly the margaritas. Espen, who has been running the show here for the last eight years, is the kind of hospitality pro who makes every experience feel completely individual.
A wander down Summer Street revealed Orange’s boutique scene. Jumbled, run by Pip and Jess, was a vibrant hub of art, fashion, and creativity. Hawkes General Store offered a curated selection of fashion and homewares. A caffeine hit at Crema prepared us for the evening.
Dinner was at Rowlee Wines Dining Room, nestled within the stunning Rowlee Vineyard Estate. This was dining done right—long, slow hours spent over shared plates, deep in conversation, sipping wine as the sky turned from dusk to night. With generous hospitality from our waitor Bon and dishes gracefully placed in front of us at what felt like the exact right moment. All designed for lingering (and that we did), it was the perfect way to wind down an action-packed day with a glass of their single vineyard Arneis in hand.
Sunday
ChaLou Winery offered an intimate glimpse into the art of winemaking. Steve and Nadja’s passion for their craft was evident in their meticulous approach. The cellar door experience led by Steve with Barnacle, his black lab there to oversee operations and customer service responsibilities. Overlooking the vineyard, this was a moment of pure tranquility. Their wines, paired with local produce from Stefan at Cured, showcased the region’s commitment to quality. Adding a personal touch, each wine bottle featured a watercolour drawing by Steve’s sister, an artistic nod to the family’s creative spirit.
Lunch at Fiorini’s provided a comforting conclusion to the weekend. The atmosphere, reminiscent of a traditional Italian family gathering; warm and inviting. The beef carpaccio, thinly sliced and expertly seasoned, was a standout. For main I oped for the pasta special, black squid ink tagliarini, with cherry ripe tomatoes and fresh mussels. A decision I will forever be proud of. Decadently dressed in olive oil, topped with parsley and chilli. The result, a testament to the simplicity and quality of Italian cuisine.
Orange is a place where food tells a story—of passionate producers and world-class winemakers. FOOD Week 2025 provides the chance to experience it firsthand, meet the makers, and savour everything that makes this cool-climate gem so special.
Book tickets to FOOD Week here.
