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Quality cool climate wine from the Orange wine growing region in New South Wales, Australia
Rhonda Doyle writing about fine food and wine from Orange, New South Wales
This adaptation of Rick Stein’s Corsican wild boar pork stew felt right to make for our newly released reds. I used pork shoulder and added some leftover wines from tastings, both Cabernet Sauvignon and some Cabernet Franc. It's been really cold here in Orange and the fact that the new reds are amongst the richest examples we have of those wines (because of 2018's being a drought year) cried out for a rich stew.
Read MoreA recipe for a morsel of one or two bites (either savoury or sweet) given a 10 minute break with a cuppa, coffee or glass of wine that you would enjoy and name after a woman who has influenced you. Winner of $120 + Bottle of Bloodwood gift voucher for Birdies Eatery and Bar .
The winner was Denise Watts of Orange for her Lotti-Jenni-Scotti
Read MoreMum’s roast pork and crumbed pork cutlets were the only way I enjoyed pork until Chinese neighbours introduced us to sweet and sour pork. Pork was a treat meal.
Fast forward to now and Stephen and I eat a variety of pork recipes regularly.
Read MoreHaving been a caterer, I am always on the lookout for a seasonal vegetable which can sustain a small course and work with one or more of our wines.
Read MoreA leisurely lunch with shared platters was what I longed for,
Read MoreFor when you haven’t the time for the slow lamb to cook.
Read MoreEnjoy a winter slow cooked lamb shoulder with some Middle Eastern flavourings. I’ve not been culturally appropriate with this recipe but have appropriated elements of Somer Sivrioglu from Sydney, well known Yotam Ottolenghi and Shane Delia from Melbourne.
Read MoreI would like to acknowledge the people behind the scenes who influenced the establishment of Food Of Orange District and highlight some of the changes over the decades.
Read MoreIt’s all about balance
When you will have had all the rich seafoods, hams, creamy cheeses and desserts with impactful exotic wines, the next day it'll be brown rice and soy that I crave.
Read MoreStephen's freshly dug carrots have meant masses of fresh green tops to recycle.
But this time less went back into compost when I made pesto from the finer fronds.
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