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A little about me...

A little about me...

It's been 15 years since my husband and I made the move to Orange. Together we purchased the very old & rundown St Vincents de Paul shop on McNamara Lane and went on an intense and expensive four-month renovation journey together. The result was The Hive Orange - a co-working space in the centre of Orange that enables me to meet so many people which I love! Other than that, my 3 kids keep me pretty busy. Currently we're branching out to start a line of beautiful coloured hen eggs - so lots of yarns and cuddles with chickens is a great way for me to unwind!

This or that?

Beach Bush

Outdoor Adventure Cozy Indoors

Fine Dining Pub Schnitty

Read Watch

Night Owl Early Bird

Pineapple on Pizza No Pineapple

"I love coming to work every morning as everyday is different and we have a beautiful community of passionate, happy, creative professionals."

  • I grab my daily coffee from....

    Good Eddy always. Even if Maddy and Toby weren’t like family to me, the coffee is amazing. Ask for the ‘Prue’ (Avo toast with a side of bacon).

  • My happy place in Orange is...

    The Hive – I love coming to work every morning as everyday is different and we have a beautiful community of passionate, happy, creative professionals.

  • In our region, I can't believe more people don't experience the...

    Sugarmill on Sale St. They do the best Ciabatta which is the new sourdough.


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

    De Salis and Rikard Wines for the best views in Orange. Printhie for the bubbles and design. Heifer Station for a family friendly afternoon.

  • My Orange spring resolution is...

    Walking! Anything but wearing gumboots for the past 6 months!

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

    Our farm is in the foothills of Mount Canobolas (Not far from Basalt!) So we are spoilt for doing the Woods Lane walk which takes you from our front door to Lake Canobolas, the Lakeside Kiosk – Matt’s menu and coffee is unreal.


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

    Carcoar for a picnic by the Belubula River, dinner at Antica. Molong has been underestimated for too long, watch this space, with a beautiful main street and some great individuals doing some wonderful things in Molong – it’s flying under the radar for now but not much longer…

  • What do you most look forward to in Spring?

    The blossoms, everywhere. And a great Riesling.

  • If I'm heading out for a special dinner, I'm going to...

    Union Bank courtyard in Spring or Summer. Fiorini’s in the winter, just over the hill from home.


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!


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.





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!



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.