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Stories of Orange, NSW – meet our local heroes!

It’s the people of Orange, NSW that make it such a great place to visit, explore, live and work. We tell their stories, from wine growers to foodies to businesses and artisans.

Philip Shaw from Philip Shaw Wines

Philip Shaw from Philip Shaw Wines

Philip Shaw is recognised as one of the world’s leading winemakers, and is the former Head of Production / Winemaking for Rosemount and Southcorp Wines. Philip established his own vineyard in the Orange region in 1989. He searched Australia for years to find the best site in an emerging wine-growing region to make exceptional wines with flavour and finesse. The opportunity to pioneer and champion the region greatly appealed to Philip, and his belief in the Orange wine-growing region has been backed by numerous international awards.

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Justin Jarrett from See Saw Wines

Justin Jarrett from See Saw Wines

A recognised pioneer of the Orange region’s viticulture industry, Justin is the proud owner of See Saw Wine – one of the region’s most successful biodynamic vineyards. He believes the phenomenal and growing success of Orange as an emerging food and wine destination has been in its promotion through events such as the Orange Wine Festival and Orange F.O.O.D Week. “Orange is a cosmopolitan region. If we all still can stick to improving our quality, delivering the truth of it, and working together the region will continue to leap ahead.”

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Edwena Mitchell from Edwena Mitchell Catering

Edwena Mitchell from Edwena Mitchell Catering

What appealed to Edwena about getting involved with Orange F.O.O.D Week were the connections with people and produce. She has been involved with Orange F.O.O.D Week since its inception in 1991, and in fact she ran the first café at the original F.O.O.D Affair produce market. “At the time 25 years ago, there was no such thing as espresso coffee.”

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Katie, Danielle, Lucas & Beau from The Agrestic Grocer

Katie, Danielle, Lucas & Beau from The Agrestic Grocer

The overriding idea behind The Agrestic Grocer was to create a conduit between the regions growers and producers, and the local community. Communicating the origin of products, along with the story of the producers behind them, was set as a priority. This concept was employed both in the grocer and the store, and has resulted in a uniquely Orange food experience.

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James Sweetapple from Cargo Road Wines

James Sweetapple from Cargo Road Wines

This award-winning vigneron from Cargo Road Wines is also the President of the F.O.O.D Week Association and the brains behind the wildly successful FORAGE event that is held during Orange F.O.O.D Week each year. He’s additionally an accomplished orchardist and a Sydney to Hobart sailor.

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Rex D’Aquino from D’Aquino Group of Companies

Rex D’Aquino from D’Aquino Group of Companies

With a start in a tin shed in 1946, the founder of D’Aquino Bros Pty Ltd, Carmelo D’Aquino, produced six barrels of wine and started the first winemaking family in the Orange district. His grandson Rex is now the third generation to run the D’Aquino wine business – a vast commercial operation which has expanded considerably since the tin shed days and incorporates the Highland Heritage Estate vineyard as well as a distillery, wholesale and contract bottling and retail outlets throughout country NSW.

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Charlie Svenson from De Salis Wines

Charlie Svenson from De Salis Wines

Charlie’s love for wine meant he was habitually bending the ears of his friends about his passion – yet the move to winemaking seemed for Charlie, beyond him. “I was the beer brewer for the parties on campus, but craving to dabble in winemaking. When I turned 40, my mates gave me a barrel and told me to get on with it – make wine – they were sick of hearing about my viniferous dreams. We see ourselves as minimalist winemakers at De Salis – like a great chef who will choose the best produce in season and artistically develops the flavour, enhancing but not changing its uniqueness and regionality.”

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Ed Swift from Printhie Wines

Ed Swift from Printhie Wines

Printhie Wines was the inspiration of Jim and Ruth Swift, who planted 12 hectares of grapevines in 1996. These days, sons Ed and Dave Swift manage the day-to-day business operations under the watchful eyes of Jim and Ruth who have now taken up the role of Special Project Managers. A role that involves lots of travel, lots of dining out and lots of benchmarking.

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Sophie Hansen from Mandagery Creek Venison

Sophie Hansen from Mandagery Creek Venison

As a food journalist, Sophie has had a career that has taken her all over the world. She met Orange venison producer, Tim Hansen, at an event in Sydney and their whirlwind romance saw Sophie leaving the city for the country – “without hesitation.”

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James Kendell from Small Acres Cyder

James Kendell from Small Acres Cyder

“The style of ciders we are making have been around for hundreds of years in Europe. They are true, fermented wine styles that reflect the location and season and are made to go with food. We source all our apples from within five kilometres of the cider house.”

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Jasmine Bond from Greentrees Guest House & Gourmet Preserves

Jasmine Bond from Greentrees Guest House & Gourmet Preserves

All Greentrees Gourmet Preserves products are made by hand – the old-fashioned way – with fine quality local and regional fruits. “We are very proud of our range of products and the pursuit of excellence they represent. It is very satisfying seeing house guests, clients and visitors enjoying these carefully made products.”

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Jeremy Norris from Byng Street Local Store

Jeremy Norris from Byng Street Local Store

The café on the corner with the red door has become an Orange institution, known and loved for it’s delicious food, excellent coffee and friendly staff. It’s a foodie haven in the beautiful Central West.

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Terry Dolle from Orange Mountain Wines

Terry Dolle from Orange Mountain Wines

Terry’s philosophy to winemaking is pretty simple. He believes that you need to be happy with what you are doing in life “I enjoy creating things, I enjoy making wines and I like a challenge. You can always improve with wine, you can always make something better and you are always learning.”

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Libby Morgan from Morganics Farm

Libby Morgan from Morganics Farm

Perched on the north-facing slopes of Mt Canobolas, overlooking over the Towac Valley, the Morganics Farm property is home to two-acres of organic garlic plus a range of organic vegetables and herbs. “While we are slowly growing the range of products supplied from Morganics Farm, garlic is our true love and main focus.”

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Max Schofield from Fresh Fodder

Max Schofield from Fresh Fodder

Max is a third generation foodie and has over 25 years experience in the food game. He eats (literally!), sleeps and breathes every aspect of Fresh Fodder and it is his great attention to detail and focus on the end product that has seen the business gain a well respected spot in the marketplace.

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Kate Jones from One Nineteen

Kate Jones from One Nineteen

From catering to a cafe and now a restaurant, Kate Jones has built a solid reputation and local following for good food. “Our passion for food comes from our love of people; maybe it’s the old notion of getting friends and family together around great food or perhaps just the smiles on the faces of our customers. Either way we love making great food.

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