Spend a weekend enjoying some of NSW’s best wine and produce – and visit a food festival in Orange. Broadsheet Sydney, February 2019

You’re invited on a food odyssey through one of Australia’s hottest cool-climate food and wine destinations, Orange. Mindfood, February 2019

A 3-day adventure coinciding with Orange F.O.O.D Week festival with a carefully curated itinerary of local organic food & wine experiences. Weekend Notes, February 2019

Catch the provenance express to Orange F.O.O.D Week. Travel Weekly, January 2019



Our first Vino Express hosting 41 guests from Sydney for a three-day curated weekend package of premium wine and food experiences for the Orange Wine Festival was a blast. An awesome group of guests and our local vignerons treated them like superstars.

Central Western Daily, 20 October 2017

Orange Railway Station was packed with travellers and visitors on Friday afternoon as the Vino Express pulled into town. The daily XPT service included an extra carriage packed with 41 people keen to explore the Orange wine region. A curated experience including the night markets, winery tours and Wine in the Vines awaits the travellers, and they were treated to a masterclass on sparkling wine by Printhie Wines’ director Ed Swift on the journey.

“We didn’t know Orange was great for sparkling wine or chardonnay,” Sydney’s Vicki Waugh said. “Ed Swift was very informative, entertaining and knowledgeable. From what we learned, we could be in the Champagne region in France. We’re very impressed.”


We hosted a group of food and travel journalists and writers in the lead up to the 2017 Orange FOOD Week festival, with an exclusive preview event held at the beautiful Bell Hill homestead on Kangaroobie Lane, a corner of the local Orange area that is steeped in pioneering Australian history. Our Pochi ma Buoni pop-up regional Italian dining experiences at local cellar doors & charming country venues are part of our tailored weekend packages for groups.

Qantas Travel Insider, 20 March 2017

When Italian steel-construction engineer Paolo Picarazzi met Australian communications strategist Kelly-Anne Smith, he cooked her a different meal every night for a year. It was the way to her heart – the pair are now married and living the dream of running their own cooking business. Pochi ma Buoni (Small but Great) pop-up events use fresh local produce in traditional Italian recipes – some millennia old, like the Ancient Roman stuffed bread spilling over with figs, fetta and sage that we eat before dinner at Belle Hill Homestead as the Central West countryside glows in the setting sun. At the table, potato gnocchi comes in a Gorgonzola sauce with walnuts on top and venison and pork meatballs swim decadently in béchamel sauce – a staple to which Italians lay as much claim as the French, explains Smith, due to close 18th-century links between the two royal courts. A born storyteller (“I thought I’d tell you another little story,” she’s wont to say between courses as she materialises at the table), Smith tells us of the Italian region, Ciociaria, from which her husband hails: forest truffles, megalithic walls and an Etruscan dialect that sounds like a whisper. “Ciociaria was famous in Roman times as a food and wine region,” says Smith. A bit like Orange now.

Not Quite Nigella, March 2017

There’s a saying in Italy. “Pochi Ma Buoni” is the sort of thing that is whispered between good friends to describe an intimate dinner promising fun and good times with jovial like-minded people. Here in Orange Paolo Picarazzi and Kelly-Anne Smith have translated the saying to mean “Small but Great” pop up dinners…These are held at various locations, usually wineries. Tonight’s is at Bell Hill estate perched high on top of a hill giving us stunning panoramic views of Orange. We start with a glass of prosecco and a slice of the Pane di Antica Roma, a divine loaf of Racine bakery sourdough, figs and local feta served with a garlic sauce. Paolo loves cooking with ancient Italian recipes and this is one of those wonderful dishes that happens to coincide with the current fig season. The entree may be hand rolled gnocchi, soft and given a slight hint of sweetness from honey and gorgonzola. And if he gets the chance, Paolo jumps at cooking venison. In Italy it is a protected species. They use a local venison from Mandagery Creek with pork to make meatballs with a nutmeg strong bechamel sauce. It is accompanied by a summer salad with rocket, cucumber, black figs and cherry tomatoes, all sweet from the summer’s sun. Dessert is an Italian Zuppa Inglese, the Italian version of a trifle. Kelly-Anne who is a fantastic story teller intersperses the meal with tales of their lives and she also leaves a small hint at the end that there is a surprise ingredient. It’s called Alchermes and it is an pink liquor made with Arabic spices and…pink ants!

Her Canberra, 15 March 2017

It is clear the next generation to drive F.O.O.D week has arrived…This new generation is inventing, exploring and changing the way we experience food — like young couple Kelly and Paolo, who have settled in Orange with a love story for the ages. When we meet, we are gathered for a Pochi ma Buoni – ‘a small but great’ dinner party at Bell Hill – a stellar house available for hire with 360-degree views of the countryside (that can be reached by helicopter). Greeting us is a 2000-year-old Italian recipe recreated with local honey, figs, and goats cheese. It is part of Paolo’s dream to reinvent ancient Italian recipes for a modern table, with quality local produce. We are a long way from Paolo’s Italy, yet as Kelly shares the story of how they met and fell in love in Abu Dhabi and returned to her hometown, it is clear the love of food, family and local produce is universal.


As one of Australia’s emerging wine growing regions, Orange in NSW is fast gaining traction in its reputation for producing excellent cool climate wines and attracting significant media interest resulting in a flurry of recent media articles.


Orange, NSW – Australian wine’s new flavour of the month | WINE AUSTRALIA
“It’s fair to say that the [OrangeNSW] wine region and its wines are destined for big things. The refinement, elegance and balance these wineries routinely produce are just what consumers want and as the number of wineries grows, vines age and winemakers learn more about their sites, the sky’s the limit.”


Why Orange is the City Slicker’s Tree Change of Choice | Qantas Travel Insider
“Can you smell the fresh air? How about the freshly ground coffee? This wine region in NSW’s Central West blends rural charm with fine dining.”


Welcome to Orange, New South Wales: the hottest place for cool-climate wine in Australia | JAMES FLEWELLEN, UK WINE CRITIC
“The producers in Orange clearly take their wine Very Seriously…While the wines of Orange are yet to make it large on the world stage, the winemakers are certainly proving themselves – and the region – by the barrelful.”


“Over the past 20 or so years, Orange has transformed into a major destination for foodies and winos.” CONCRETE PLAYGROUND


A foodies guide to Orange: “The thriving food and wine scene in Orange makes this town the perfect foodie weekend away.”– SKYSCANNER


Five reasons why you should take a roadtrip to Orange – AU REVIEW


Could Orange be the foodie capital of New South Wales? – BELLYRUMBLES


Orange: Vintage food and wine with a dash of passion – TRAVELLER


Orange, NSW reinvents itself as a city of food, wine, coffee – and cycling – AUSTRALIAN FINANCIAL REVIEW


Live like an Orange FOODie – THE AUSTRALIAN


Orange Weekend Getaway: “Orange locals are justifiably proud of the foodie credentials of their home…There are quality providores, wineries gaining international acclaim and a proud sustainable philosophy.” – GOOD FOOD GUIDE


Orange is the new black: “The destination of Orange, just under four hours’ drive away from Sydney has always had a rich food culture owing to the produce grown in the region…” – NOT QUITE NIGELLA


How Australia’s future could well be Orange – HARPERS.CO.UK