Home > Experience > Seasonal Tips > Michelle’s Tips for Winter
A little about me...

A little about me...

I have three young children to keep my days plenty busy. Madeline 9, Jack, 6 and Will, 4. I work part time in government corporate services. On top of that, I assist in the family business - Nashdale Orchards, which is something I truly enjoy. Particularly the critical time in December for the cherry harvest - I sink my teeth in and help with the day-to-day operations of getting the cherries picked.We opened the farm gate last season to visitors for “pick your own cherries” which was an exciting opportunity for us. Oh and my tradie husband has a plumbing business - need I say more! To stay sane and relax we escape to our home away from home, our site at Mookerawa waters. Perfect family time to do some skiing and fishing and switch off. Three things I couldn’t live without: My family, our best friends and coffee!!

This or that?

Beach Bush

Outdoor Adventure Cozy Indoors

Fine Dining Pub Schnitty

Read Watch

Night Owl Early Bird

Pineapple on Pizza No Pineapple

"My family have had orchards in the Canobolas and Nashdale areas for five generations."

Michelle
  • I grab my daily coffee from....

    The Base – Byng street coffee (it’s at work). But all the Byng street coffee is 👌

  • My happy place in Orange is...

    The Orange Botanic Gardens. We grab a coffee or take a picnic and venture around. We love it.

  • I had a great local cellar door experience recently at....

    Stockman’s Ridge wines. I enjoyed the cheeseboard and the garden setting was quite charming. If I am going with kids, it would be Heifer Station for the sunny outdoor tables and farm animals. Colmar Estate was also a nice surprise and the wines excellent.

  • In winter I most look forward to...

    Lighting the fire. A good dose of snow once or twice is fun but mainly I just look forward to summer coming back! Haha

  • If I was in charge of planning the itinerary when friends were coming to stay, I'd be recommending...

    We would start at Parrot Distilling Co for a gin tasting – the Navy strength will warm us up. Possibly a trip out to Carcoar, I had a fabulous experience at Antica restaurant with some friends. Best risotto I have ever had. Coffee and breakfast before heading off at Anything Grows and a walk across to Cook Park. Can’t come to Orange and not visit Cook Park.

  • My favourite village to visit in the Orange region is...

    Carcoar. Antica restaurant was fabulous, I had a fantastic risotto there with a group of friends and then we strolled around the village in the afternoon sun. It was so charming. We took lots of photos.

  • What will you start doing more of this coming winter?

    Walking the dog! It’s not his fault I don’t like the cold mornings. Poor Richie

  • Your celebrity crush is coming to Orange - where would you take them?

    It would be hard to pass up Printhie – fresh Oysters, fabulous sparkling and of course the view! But Charred can not be underrated. The service, food and wine list at Charred is truly impressive.

  • Is there some place in the Orange region you can't believe more people don't know about or experience?

    Everyone should absolutely visit the the Lucknow Skin shop and boot barn – plenty of special treasures to be found in there.

Racine Grazing Box

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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Rikard Riesling

Rikard Riesling

Nose shows lime blossom, jasmine and preserved lemon first, followed by a slatey minerality, some fennel and a slight mealy, biscuity character. Lime and green apple on the palate are overlaid with nettles and green apricot. The acid structure is juicy without being tart and carries the abundance of fruit well. Lovely balance and intensity, with a myriad of spices popping up and then retreating with each sip.

Swinging Bridge “Mrs Payten” Chardonnay

Swinging Bridge Chardonnay

As was Mrs Payten, Tom’s grandmother, these are wines of style, elegance and finesse. This Chardonnay was first released to celebrate Armah’s 90th Birthday in 2013 and was matured in tightly grained French Oak, balancing its rich stone fruit and grapefruit characters. With its depth of flavour, flintiness and natural, cool climate acidity, this is a wine thatwill reward cellaring.

Macquariedale Pinot Gris

Macquariedale Pinot Gris

These grapes were hand harvested from a sustainable grown vineyard on the northern slopes of Mount Canobolas at 860m. The wine exhibits delicate floral aromas of citrus and orange blossom. The palate has lime zest overtones and has a hint of residual grape sugar.

De Salis Pinot Noir

De Salis Pinot Noir

De Salis Estate Pinot Noir with a lively nose of Orange Citrus, Raspberry Liquorice and Pork and Fennel sausage. A fine textured palate of Sour Cherry, White Strawberry backed up with an underlying earthiness of Portobello Mushroom and spice and lingering Campari finish.

Philip Shaw “The Idiot” Shiraz

Philip Shaw Shiraz

The Idiot is dark purple hue. Dark plums with hints spice ranging from cinnamon to white pepper. Its undeniably cool climate shiraz with mid palate tannin and a fine finish with toasted vanilla oak. Enjoy now or cellar for the next 5 years. Ideal accompaniment with friends and BBQ.

ChaLou “Dreaded Friend” Rose

ChaLou Dreaded Friend Rose

Quince and Rasberry with rose water lift. Bright refreshing palate with savoury elements and dry finish.

 

 

 

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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

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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