Racine Orange
Award winning chef Shaun Arantz and his wife Willa created something special in Orange when they opened their modest little bakery within a sourdough’s throw of Woolworths in the heart of Orange. After closing their hatted restaurant of the same name, they poured their heart & soul into baking goods that made people feel good. It didn’t take long before Racine Bakery became THE ONLY place to get your freshly baked sourdough, croissants, pastries, muffins, cakes and coffee (their Vanilla Slice is mind blowing!). Just when you thought it couldn’t get any better, Racine started offering Grazing Boxes!
So while a visit to Racine during your stay at Basalt is a must, we felt that being able to have a pre-prepared Racine Grazing Box in your fridge awaiting your arrival would be the icing on the cake. Enjoy!
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Sweet Sour Salt
Located in the heart of Orange, Sweet Sour Salt is a modern Asian fusion restaurant which has grown to become one of the region’s favourite dining establishments over the past 15 years. Owner and chef Ivan Podres and his team regularly surprise and delight with their unique flavour blends.
Basalt has teamed up with Sweet Sour Salt to enable our guests to make the most of the amazing in-studio dining experience without worrying about what to cook. We’ve selected the 6 most popular dishes on the Sweet Sour Salt menu, matched them to some of our favourite local wines and made them available to our guests to enjoy on their arrival night.
Each guest will receive an email 15 days prior to check-in inviting them to place their order. Orders must be received min. 7 days prior to arrival. Meals will be prepared fresh and delivered by your Basalt host to your studio fridge ready for your arrival. Simply heat up, pick some seasonal herbs from the studio’s garden to garnish and serve. A great way to start your stay!
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Michael Manners
Manners began his career in France in the early 1960s, followed by a stint at England’s renowned Hole in the Wall in Bath. In 1970, Manners teamed with a Dany Chouet to open the bistro Upstairs in Sydney, giving the city’s fledgling dining out scene an unexpected sophistication. In 1976, following another stint in France, Michael opened the Glenella Guesthouse at Blackheath which quickly became one of the state’s great destination restaurants, regularly earning two hats.
After stints at Katoomba (Table Manners) and Leura’s Silks, Michael and wife Josephine moved to Orange and opened his acclaimed restaurant Selkirks in 1997. In doing so, they gave an already vibrant food and wine scene the focus it needed – a champion restaurant. In the history of the Good Food Guide, Manners is one of the most hatted chefs in NSW, with more than 20 awarded.
Michael is a legend in the Orange food scene and now prepares seasonal, 3-course, easy to plate up meals for Basalt guests to enjoy in the comfort of their studio.
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A little about me...
We knew we wanted to make Orange our home when we were first married in the mid '90s, and we finally took that leap in 2004. It had so much going for it - its such a pretty town, but it also had a vibrant and diverse community that we felt could support our businesses.I find great joy in the everyday of a daily routine. Mornings are busy with shoo-ing the boys off to school and I then love a morning walk with our two miniature poodles - Winne and Walter - it clears my mind and gets me in a good space for the day ahead. I spend most days in the workroom, blocking and shaping, designing and making hats for various orders, projects, collaborations and events, interspersed with creating content and driving the creative elements for our other business - Fresh Fodder. My three daily essentials would include a good SPF moisturiser in the morning, a good pair of walking shoes (current faves are Allbirds) and my ear buds for music/podcasts/phone catch ups while i work.