'Meet The Producer' Workshops | Orange FOOD Week 2026

A handpicked series of show, tell and taste workshops highlighting the iconic flavours of the Orange region’s produce. Local producers and cooks create food conversations, and share their special tips, tricks and samples. 

Learn about the produce, hear inspiring stories about their personal journeys towards sustainability and taste delicious samples.

​Enjoy a glass of Cargo Road wine for the perfect finish to the morning and take the opportunity to purchase the produce to take home.

Hear their stories, taste and purchase their wonderful products with a glass of local Orange wine to finish a fun and educational morning.

Sunday 22 March: Cheese and Fermentation

SJ’s Second Mouse Cheese business is a magical story about how a one-day cheese-making class started her on the journey to Artisan Cheesemaker. This year, SJ will be joined by friend and author, Lucy Ridge, for a Q&A style session on her story. All eight of SJ’s cheeses are 100% handmade and produced using the best milk, sourced from local family-owned independent dairies. You’ll want to take all eight of SJ’s cheeses home!

Come on an inspiring journey with Orange local and owner of The Orange Fermentary, Dr Bianca Newcombe. From metalliferous expert to small scale farming and production, Bianca tells her very personal story about how and why she produces fermented drinks and food commercially.  Made from locally sourced ingredients and 100% Australian owned, Bianca‘s products have proven to optimise gut health by providing both pre-and pro-biotics.

Monday 23 March: Miso, Mushrooms and Wine

Nanae and Robbie share their very different stories on Miso and Mushrooms. Nanae from Mountain Miso expands on the health-giving properties of miso, and the time-honoured traditions used in creating this unique, naturally fermented product using a recipe handed down from her grandmother in Hiroshima. Nanae has wonderful ways to incorporate miso into your daily culinary life.

For Robbie Robinson, The Market Cat, Mushroom Foraging is an art. His foraging skills and knowledge are mostly self-taught through books and travel and overseas chefs. Although he forages globally, the Canobolas State Forest is often perfect for Saffron Milk Caps, Wood Blewitt, and Slippery Jacks.

Encompassing a 20-year history and overseen by three generations of the Zinga family, Vino di Zinga is a multi-generational endeavour focusing on the vineyard and fruit characteristics with carefully selected and handpicked grape bunches that produce generous single vineyard wines. Hear from owner, David Zinga, who will share his family’s story of producing quality wines that people love to drink, made with family commitment, knowledge and passion.

Tuesday 24 March:  Orcharding, Homegrown Preserves and Curry Paste

Paula is an inspirational third-generation orchardist and owner of Thornbrook Orchard and Hillside Harvest Orchard and Produce Store. Paula shares her insights on the benefits of the wide variety of fruits that thrive in the fertile volcanic soil of Orange. She explains how your fruit gets from paddock to plate and provides you with a delicious sample of fruits in season.

Robin from Just Homegrown will tell her story of making jams and preserves from 1994 when living on a property at Borenore and finding herself with a surplus of fruit and tomatoes. The former Food Technology & Hospitality Teacher works with local growers to turn their "imperfect picks" into sought-after high-quality food products. 

Robin’s guiding philosophy continues to be: eat the best quality food you can, grown locally and when it is in season. The less chemical input and packaging, the better. Reduce waste by preserving, so local produce can be enjoyed when out of season. 

For Renee, owner of Burton’s Lane Curry Paste, food is about family and she loves to bring families together around the dinner table. For busy, time-poor parents her Indian-style curry paste is extremely versatile and can be used as a base in a wide variety of dishes the whole family can enjoy. Every jar is handcrafted in Millthorpe NSW (using local produce where available) from a secret family recipe handed down from her great-grandparents.

With three passionate producers sharing their stories and expertise, this will definitely be a workshop not to miss!

Thursday 26 March: Olive Oil & Good Earth - The Holistic Approach

Molly's Grove is a beautiful boutique olive grove located in Moorbel near Canowindra.  Mark and Sue simply fell in love with a farm and the 400 olive trees on a visit to the region. Today, eight years later, they are successful boutique producers of Australian Extra Virgin Olive Oil, and they’ll share the challenges of that journey with you.

James Sweetapple from Cargo Road Winery shares his passion for sustainability and the holistic approach to farming. James uses 'best practice' management techniques to ensure that he is always improving the land and environment, in a safe and reputable manner whilst maintaining a sustainable business. Not only does James produce beautiful wine, he’s also a lamb producer, bee keeper and jam maker!

Friday 27 March: Saffron & Gourmet Preserves

Angela tells her story about the challenges of turning Argyle Australian Saffron into an iconic and sustainable business, and why Saffron is an alluring spice with a place in everyday life. Gold Medal Winners in the Harvey Norman Delicious Awards 2021, the story about their amazing journey, and harvesting at 5.00am in winter will delight you! 

Richard from Franklin Road Preserves tells a wonderful story of his journey from a backyard overgrown with cucumbers to a thriving business using a wide range of organically grown yummy fresh ingredients. The eggplant chutney (Brinjal Kasundi) is to die for, as is the roasted tomato sauce.  Plenty to sample and take home.