A handpicked series of show, tell and taste workshops that highlight the iconic flavours of the region’s produce. Local producers alongside local chefs and cooks create food conversations, share their stories, tips and tricks and their samples.

Learn about the produce, hear the stories, share recipes, and taste delicious samples.
Enjoy a glass of Tamburlaine Organic Rose or Sweet Treat’s Special punch for the perfect finish to the morning and be able to purchase the produce to take home too. 

CWA Hall Cnr of Byng St & Lords Place, Orange
10.00AM – 12.30pm DAILY 
Sunday 26 March - Saturday 2 April 
$30 pp (including GST and booking fee)

Sunday 26 March 

“SHINING THE LIGHT ON LOCAL PRODUCERS”

#1 Garlic and Preserves

Dougal from Boutique Garlic will be joined by Richard from Franklin Road Preserves at our opening event. You'll hear stories about backyards full of cucumbers and the “birth of” Richard's famous the eggplant chutney (Brinjal Kasundi) and learn about the different production methods; conventional, organic, biodynamic, holistic and scientific used to grow beautiful fresh garlic.


Monday 27 March 

#2 Pork with Saffron

Zanzie from Trunkey Bacon and Pork talks pigs; all-Australian 100% locally grown pork products - bacon, ham, salami, pancetta and European style speck, Kessler and more and is joined by Angela from Argyle Saffron (Winners of a Gold Medal in the Harvey Norman Delicious Awards 2021) 
 
Zanzie and Angela are both passionate about their produce and meticulous in their processes. They share enthusiasm for farming and producing quality food. You will learn the secrets to successful of growing and harvesting and cooking with Saffron and how to make the most out of cooking with pork and saffron. 


Tuesday 28 March

#3 Bees and Cheese 

Clare’s family have been beekeeping for more than 36 year and run the Beekeepers Inn at Vittoria, near Millthorpe. Joining Clare is S.J from Second Mouse Cheese Company, who became an Artisan Cheese maker after attending a cheese making workshop.

Cheese making, honey and bees wax products are ancient industries – join Clare and SJ as they share their modern take on these foods and products, how they are tackling environmental and seasonal challenges and their food journey so far. 


Wednesday 29 March  

#4 Apples and Chocolate   

Paula from Thornbrook Orchard and Hillside Harvest, is a third-generation orchardist and knows how fruit trees thrive in the fertile organic soils around Mount Canobolas. Lisa from Millthorpe Chocolate, is a chocolatier who handmakes her chocolates from the finest Belgian chocolate, including her signature Hot Chocolate.

Find out why Sarah came to the region and hear some of her trade secrets. Paula will share her experiences in growing quality fruit in a cool climate and the nuances of the different varieties of apples for cooking and eating.  You’ll get to taste their wares and buy some to take home for later!

Thursday 30 March  

#5 Figs and Sweet Treats

David from Norland Fig Orchard has 600 trees of the most amazing varieties of figs! Kerrie from Sweet Treats Connection loves to share her passion for gourmet delicacies and the “musts” for the perfect High Tea.

David has a very personal story about how he started out producing figs and the sensational and various ways you can use figs! Together with Kerrie’s hand-crafted treats and exquisite dark fruit cakes you won’t know what to taste first!


Friday 31 March  

#6 Curry and Sophie Hansen

Renee and Brad and their family from Burtons Lane Curry lovingly hand craft stunning Indian-style curry paste, Kussaundi and pickles on their family farm.  

Sophie Hansen is a celebrated author, Food editor, social media and marketing icon, deer farmer, and awarded Australian Rural Woman of the Year.  

We can’t wait to see what is in store when these food lovers and accomplished story tellers


Saturday 01 April  

#7 Chicken and Cooking for the Soul

Rodger from Carbeen Pastured Products is all about holistic farming. He produces Eggs, Beef, Lamb, Wool, Chicken and Duck and grows grain for the poultry production.  Sisters Karly and Shannon grew up cooking from an early age and now run Orange’s Pickle & Fig Café together.

Come and meet this passionate producer and cook - learn about Rodger’s produce, hear their stories, Karly’s cooking tips and recipes, and taste delicious samples. 
 

BOOK NOW 

For every ticket sold at our signature events, F.O.O.D Week will be donating $1 to Flood Relief in the Central West of NSW after the flooding in November 2022.