News

Given the change in venue we know we may have lost a few people along the way, some who went to either of the previous locations and some that saw the crowd and thought 'not tonight'. Of course if you weren't in the mood to get up and close and personal with the your fellow 'F.O.O.D Week fancier' then, understably, you would have stayed away.

But for those who did join in the fun, and there appeared to be even more than last year who did, the night was most successful.

The menu included items such as fresh fig, proscuitto and goats curd, cassoulet, lamb tagine, poached fruit and panna cotta topped with roasted hazelnuts, and an amazing chocolate plum cake...to name just a few.

Her Excellency Professor Marie Bashir AC CVO Governor of NSW declared the 2010 F.O.O.D Week open in grand style but not before hustling her way from the official seating area to the stage; along the way she was enthralled and impressed by the crowds, food and wine on offer.

We are most grateful for her attendance and time in what was a busy schedule around the district.

Thank you to all those who attended and our most sincere apologies for those who did not find us or who chose not to come because of the crowds. We definitely hope to be back at Cook Park next year, with our fancy new lights, more space for one and all and of course more great food. We look forward to seeing you then. Friday 8 April 2011.

While the beauty of Cook Park is a drawcard of the popular event, the FOOD committee has decided it would not be worth the public health risk with hundreds of fruit bats roosting and flying overhead.

FOOD vice president Scott Turner said the event would now be held in the Pavillion at Orange Showgrounds.

“We’re concerned because the trees are full of bats and the Night Market will be held on dusk when the bats are becoming active. There’s the noise and mess and it’s a pretty big public safety issue. A lot of people operate open stalls,” he said.

The colony of an estimated 6000 Grey-Headed Flying Foxes initially took up residence in Kite Street and has now moved into trees at Cook Park as well.

There are up to 500 of them in the park and Orange City Council has installed signs to let people know the bats are around.

Orchardists concerned about the impact of the bats on their apple crops are calling on the State Government to act soon and come up with a way to move the creatures out of Orange.

Management of the flying foxes is under the jurisdiction of the National Parks and Wildlife Service.

Mr Turner said the situation was not ideal, with the FOOD committee having worked all year on improving the lighting which was the main problem with the 2009 Night Market.

“It’s disappointing because it’s such a nice atmosphere and we’ve spent a lot of money on getting the lighting right this year,” he said.

The Night Market at the Showground will be held from 5.30pm until 8.30pm this Friday.

Entry is by gold coin donation with food and wine available for purchase.

All stallholders will be present and, apart from the change of venue, the event will continue as planned.

The Mayors will be required to a cook a dish using local key ingredient ‘apples’. Mayor Kevin Duffy today put out the challenge to his counterparts suggesting that his culinary skills would surpass all.

The Mayor’s ‘cook off’ will include a People’s Choice Award whereby visitors to the event will be invited to make their own judgment; assessing the culinary skills, kitchen flamboyancy and local food knowledge of each Mayor.

F.O.O.D Week stands for Food Of Orange District and incorporates the Local Government Areas of Blayney, Cabonne and Orange.

The Mayor’s cook off will take place at midday on Sunday 18 April.

The F.O.O.D Master Cooking Competition will also include the final round of four would be chef’s each vying for the prize of $1,500 cash donated by Country Energy.

Orange was the leading NSW region with three experiences making the list. “Once again food experiences in the Orange region have been recognised as some of the best in this country,” says Kim Currie, Executive Officer of Taste Orange. “Orange is consistently seen as a food and wine destination and we are continuing to see an increase in visitors coming to our region for these gourmet experiences”.

F.O.O.D Week was listed as number 31 just behind a dining experience at the infamous Longrain Restaurant in Sydney and ahead of a dining experience at Vulcan’s at Blackhealth. Despite so many food and wine festivals now taking place, F.O.O.D Week was the only food event in NSW to make the list.

Dining at Tonic Restaurant in Millthorpe came in at number 68 and a visit to Mandagery Creek Farmed Venison at number 92.

“We are thrilled that F.O.O.D Week has made the list of the best Australian Gourmet Experiences. F.O.O.D Week is a 10 day celebration of the region’s food; bringing local growers, producers and chefs together to create extraordinary gourmet experiences for visitors to Orange and locals to be a part of. The fact that F.O.O.D Week is recognised amongst this list is a tribute to the event’s success and to all of those who have made the event possible over the past 19 years,” says F.O.O.D Week President, Cynthia Jarratt.

The complete 100 Australian Gourmet Experiences can be found at www.australiantraveller.com.

"Key FOOD Week events such as the Night Markets and the Country Energy Food Affair have continued to be a success despite, at times, Mother Nature’s best attempts to dampen spirits. And the 100-Mile dinner held in Canowindra in 2009 was just a magnificent feat for the committee, organisers and the entire region."

"It’s a great privilege to be a part of an organisation that attracts chefs, producers and food lovers from right across the country and although I’m excited about the role I’m equally - nervous as all hell!"

Scott Turner, owner and operator of the Delish Café and for the past few years a committee member, is one of the familiar faces on the new committee taking on the role of vice president while Edwena Mitchell, another local identity and well known caterer, continues her role as Treasurer.

The remaining executive committee includes Secretary Adelaide Harris, a food and recipe writer, Ayoma Gooneratne (from Red Chilli Deli), Phillip Baker and outgoing president Tim Hansen.