Category Archives: Orange

— Orange —

Eat like a local: Orange & Central Ranges, NSW

WRITTEN BY EDITOR • OCTOBER 1, 2013

  • Three-and-a-half hours west of Sydney, at the base of an extinct volcano, sits the food basket of NSW: Orange. Rich, fertile soils feed the thriving agriculture and viticulture scene, while Sydney tree-changers and local artists feed the burgeoning café culture. Dig in. Continue reading

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    — Orange —

    Out & About in Orange

    WRITTEN BY ADMIN • AUGUST 25, 2011

    If your idea of a great getaway involves food, wine and a romantic rural setting, Tatyana Leonov recommends you set your GPS for one of the most fertile food zones in NSW. Continue reading

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    — Orange —

    Gourmet Experience #092 Relish the venison from Mandagery Creek

    WRITTEN BY ADMIN • APRIL 1, 2010

    It’s lean, clean and not made by a machine. Hand-reared Mandagery Creek Farmed Venison is shedding the meat’s 1980s reputation, coming back into fashion on the menus at Sydney hotspots like Marque, Guillaume at Bennelong and Quay.

    Venison’s gamey goodness reads like a diet dream; low in calories and cholesterol, with less than half the fat content of beef and chicken, venison is like the goji berry of the meat world.

    From the family farm in Orange, Tim Hansen works hard to maintain the quality of his hand reared charges. The pasture-fed produce comes straight from the farm and other carefully sourced areas in NSW and Victoria.

    The meat is antibiotic, stimulant and hormone free, but full of iron, vitamins and protein. Its gamey goodness reads like a diet dream; low in calories and cholesterol, with less than half the fat content of beef and chicken, venison is like the goji berry of the meat world.

    The racks, bone, shoulder, loin, cheek and even trimming cuts have a delicate flavour brought out best with light sauces and fruit glazes. Tim’s favourite recipes are listed on the website, and he recommends staying away from heavy sauces so the subtle flavours can shine.

    The meat is sold in butchers and farmers markets around NSW and Victoria. Now if it could just lose the Bambi connotations . . .

    Where: Mandagery Creek, near Orange NSW. (02) 6365 6171, www.mandagerycreek.com.au

    Did you know: The strong, gamey flavour of venison can be avoided by cooking the meat medium to rare.

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    — Orange —

    Swallow a healthy dose at Tonic

    WRITTEN BY ADMIN • MARCH 17, 2010

    Experience No.068 in Australian Traveller Magazine’s 100 Greatest Australian Gourmet Experiences. Continue reading

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    — Orange —

    Spell satisfied at Orange F.O.O.D Week

    WRITTEN BY ADMIN • MARCH 8, 2010

    Experience No.031 in Australian Traveller’s 100 Greatest Australian Gourmet Experiences. Continue reading

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    — Orange —

    Out & About: Orange

    WRITTEN BY ADMIN • JANUARY 14, 2009

    More than just a wine region, it’s the depth of produce that’s giving Orange the green light as a foodie haven to rival Mudgee. Tom Barclay travels just three hours west of Sydney to bring you AT’s selection for the perfect foodie/romantic weekend. Continue reading

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