We quickly learned that orchards attract people from all walks of life, simply turning up at our door looking for work. Most of the time we’d have work to give them! While some couldn’t get enough, returning year in, year out, others we never saw again. The term of endearment we bestowed on them all was “drifters” as they drifted in and out of our lives with no obligation nor expectation to return. We forged lasting friendships with many, but look upon them all just as affectionately for playing their part in our orcharding journey.

Our aptly named Drifter studio now provides for many more people to drift in and out of the next part of our story. As you stand on the front deck of the Drifter studio you’ll gaze upon our cherry orchard and well beyond. Use our place as a base to explore Orange and its surrounds – hopefully you’ll grow an appetite for this amazing region and we’ll see you drifting back to Basalt again and again.

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Cherries on Top:

    Lightning fast WiFi (Starlink)


    Kitchenette inc. cooktop, microwave & fridge


    Freestanding concrete bath (with views)


    King bed with french linen sheets


    Reverse A/C


    Internal wood fire & outdoor firepit


    QLED smart TV & bluetooth speaker


    Telescope for land & sky gazing


    Nutribullet (for your breakfast smoothie)


    43sqm private studio


    Continental breakfast for your first morning

Food For Thought

Orange's reputation for good food is well known but there's a whole lot more to our wonderful region just waiting for you to enjoy. Below you'll find some of our handpicked Orange experiences that an Orange bucketlist should include. Use these ideas as food for thought to shape your stay with us. You can also head to our Experiences page for a whole lot more...

Printhie Picnic for 2

Starting with a guided wine tasting (where you will select a bottle of your favourite for your picnic hamper) then venture into the vineyard, select a picnic spot, relax and enjoy the gourmet hamper prepared in the award winning Printhie kitchen. Book your picnic direct with Printhie. Available all year round.

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Orange Winery Adventure

With over 30 cellar doors, a brewery, distillery and cider house you will be spoilt for choice. Make life easy and let one of our local winery tour operators choose for you based on your own taste preferences.

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Cultural Immersion

Basalt sits proudly on Wiradjuri land in close proximity to culturally significant indigenous sites including Gaahna-bula - Mount Canobolas and Yuranigh's grave. Guided tours on country plus genuine bush tucker tastings are available for guests keen to immerse themselves a little deeper into our indigenous history.

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Scenic Flights & Transfers

A unique way to arrive and depart Basalt for your stay or soak up the beauty of the Orange Region by air. Whatever your reason for travel, do it in style with either Limitless Helicopters or Orange Helicopters.

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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.