Orange is known for its cool-climate wines, and lucky for us some of the cellar doors in the region feature phenomenal food – but this one goes above and beyond!
Nestled amidst the rolling hills and vintage apple orchards of Mt Canobolas, the vineyards of Printhie Wines are among the highest in Australia. Join Matt Basely this weekend as he wines and dines the day away at this brand new restaurant and cellar door just fifteen minutes from the Orange CBD.
Matt chats to head chef Jack Brown about his fantastic five course degustation spread which features incredibly fresh Sydney Rock Oysters, straight from the kitchen’s one-of-a-kind purpose-built seawater oyster tank. The menu also includes mouth-watering Scallops with Banksia Vinegar and Cucumber, Beef Rump Cap with Tarragon and Port Puree and a Fig with White Chocolate and Cinnamon.
Next, Matt gets a one-on-one wine-tasting with owner, Ed Swift, and learns the secrets of the winery’s award winning drops. Matt also discovers that Prithie Wines provides more than just spectacular food and wine. With experiences such as vineyard gourmet picnics, helicopter winery tours, sparkling wine masterclasses – and even fly-fishing on offer, a trip to Printhie Wines is an experience not to be missed.