Nutritionist and cattle farmer, James Bjorksten, is producing some of the best grass-fed beef I’ve eaten under the name of Hereford Red Beef. The cream coloured fat is simply magnificent, leading to a super-tasty steak that literally melts in your mouth.
Our understated country waitress is effortlessly beautiful. She gestures casually out one window to show where the 2014 Logan Sauvignon Blanc ($12/glass) comes from, then the other to indicate the origins of the Pressed Duck ($36) with lentils and heirloom carrots.
I spent 24-hours in Orange last weekend taking in some key events at the 2015 Orange Wine Festival. The highlight of my visit was the Barrel to Bottle Chardonnay masterclass at my favourite winery in the region: De Salis Wines. Winemaker Charlie Svenson was incredibly candid and generous with both his winemaking techniques, and with pouring his museum release wines.
Bathurst, Orange, Mudgee, Parkes, Cowra and Forbes have amped up the ease with which you can plan a food and wine focussed weekend away in Central NSW, by launching a joint website.
Dips sure have come a long way since my Mother used to greet guests with a jar of corn relish stirred through a carton of sour cream. Fresh Fodder, coming out of Orange in Central NSW, recently sent me a hamper, convinced it’d change my mind about Taramosalata [RRP $4.50/200g].