Home > Experience > Seasonal Tips > Sandon’s Tips for Spring
A little about me...

A little about me...

I am the artist of Burruguu Art and love creating artworks that share stories about my culture and the land. I hope my artworks encourage conversations that challenge stereotypes and create change within communities.Most days involve going for a run, coffee, creating artwork and hanging out with my family. I have two young kids and I feel very lucky to be able to spend a lot of time with them. I have a red cattle dog, Bunji, who enjoys a walk on the golf course as much as I do.

This or that?

Beach Bush

Outdoor Adventure Cozy Indoors

Night Owl Early Bird

Pineapple on Pizza No Pineapple

"Milthorpe is a great little village - lots of quirky local shops. Molong is soon to be our new closest village as we are moving shortly. We love the Lime & Stone cafe there"

  • I grab my daily coffee from....

    Groundstone – great coffee and food, relaxed vibe and space for the kids to run around outside.

  • My happy place in Orange is...

    Wentworth Golf Club – unless I am having a shocker!

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

    The wetlands walk in Orange is really nice and great with kids, bikes etc.

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

    I’m not really into wine but have been lucky enough to visit the new cellar door/restaurant at Printhie Wines and it is amazing!

  • My Orange spring resolution is...

    More walks around local parks and places like Borenore Caves, Gaahna Bula (Mount Canobolas) and Lake Canobolas.

    Click here for a guide to walking trails in Orange

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

    One of my favourite places to eat would be Mr Sushi King and also all of the coffee spots around town. I would also take them along to check out what the local galleries and museums had on show.

    Click here for guide to Orange galleries and museums

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

    Milthorpe is a great little village – lots of quirky local shops. Molong is soon to be our new closest village as we are moving shortly. We love the Lime & Stone cafe there.

  • My must do event in Orange is...

    NAIDOC Week. It’s great to see the whole community celebrate and acknowledge the culture, input and achievement of First Nations people in our community. I hope that this acknowledgment and inclusion is something that becomes more a part of every event and aspect of community.

  • You can catch my artwork at...

    Most of my artworks, collabs and news are shared on my Instagram @burruguu_art and my website is burruguuart.com

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.