Home > Experience > Things To Do > 5 Things To Do In Orange NSW In Winter

Looking for things to do in Orange NSW in winter? Look no further than our seasonal guide to Orange in winter.

1. Visit the gallery

Located in the heart of Orange, the newly expanded Orange Regional Gallery is chock full of interesting and interactive exhibits. Take some time strolling through and admiring the talent of both local and visit artists. Click here for the current Orange Regional Gallery exhibitions.


Photo credit: Museums & Galleries of NSW

2. Go wine tasting somewhere with a fireplace

If you're keen to cosy up indoors with a crackling fireplace and taste some of our region's beautiful cool-climate wines, why not visit a cellar door with comfy armchairs and a fireplace?! Click here for our list of cellar doors with fireplaces.


Photo credit: Angullong Wines

3. Cosy up and enjoy a coffee indoors

If you're seeking some warmth amidst the chill of winter in Orange, why not cosy up indoors with a steaming cup of coffee at one of the many cafes in town? If you're visiting the gallery, why not pop into Groundstone Cafe, right next door, for a coffee (and a hot breakfast!). Book a table at Groundstone here.


Photo credit: Rosie Long for Groundstone 

4. Enjoy some shopping

Orange is home to some great local shops, stocking clothes, homewares, produce and other yummy things! For something unique, try The White Place, The Sonic, Mary and Tex Curious Emporium, Hawkes General Store, Chaos and Karma, Cedar Lily, Danielle Louise, Blowes Clothing, The Essential Ingredient, Caboodle, Cint Boutique or The Agrestic Grocer.


Photo credit: Hawkes General Store

5. The Orange Winter Fire Festival

You may have heard of the Orange Wine Festival or F.O.O.D. Week, but have you heard of the Orange Winter Fire Festival? The annual Winter Fire Festival is a great chance to experience an Orange winter through events run over the festival. The event showcases the best of winter with a market in Millthorpe complete with mulled wine and unique experiences offered by local producers, wineries and restaurants. There is even the chance to picnic by a fire pit and enjoy delicious winter-inspired meals by renowned local chefs.


Photo credit: @orange360_allyearround

Jump over to our booking page and lock in your visit to Orange this winter.

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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!

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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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