Home > Experience > Things To Do > 5 Reasons To Visit Orange NSW In Spring

Welcome to Orange, a hidden gem nestled in the heart of New South Wales. Spring is an extraordinary time to visit this vibrant town, as nature comes alive with blossom, fresh scents and a sense of renewal. From enchanting cherry blossoms to tantalising culinary experiences, Orange offers an array of delights that will make your spring getaway truly unforgettable! Let's dive into 5 reasons to visit Orange NSW in spring.

1. Be mesmerised by the cherry blossoms

Springtime in Orange welcomes the enchanting bloom of delicate cherry blossoms, transforming the town into a picturesque wonderland. Orange is a cherry growing district harking back to the late 1800s when cherries were first planted. Late September to early October will see the region’s cherry trees spring to life (excuse the pun) in blossom. If you’re staying at Basalt during this time, you’re in for a treat! It's also worth taking a wander through Cook Park, renowned for its stunning display of trees through every season.

2. Explore breathtaking gardens

Orange boasts an array of captivating gardens that burst into life during the spring season. Begin your explorations at the Orange Botanic Gardens, where you'll encounter a diverse range of native Australian flora and fauna. Discover vibrant wildflowers, aromatic herb gardens, and peaceful walking trails that showcase the region's natural beauty. For a touch of elegance, visit the Mayfield Garden, a stunning privately-owned garden with picturesque landscapes and captivating water features.

Photo credit: NSW Visitor Travel & Holiday Guide

3. Enjoy spring food and produce

Springtime is a celebration of fresh flavours and culinary delights in Orange. Don't miss the chance to visit the local farmers' markets on the second Saturday of every month, where you can sample and purchase an array of farm-fresh produce. From fresh fruit and vegetables to locally made Second Mouse cheese, sourdough, olive oil, nuts or sweet treats and so much more! Treat yourself to a coffee and a Trunkey Creek Bacon and Egg roll while you meander around chatting to the producers, listening to their stories and sampling their delicious products.

Photo credit: Visit NSW

Or treat your taste buds to award-winning local cuisine at one of the many renowned restaurants that showcase the best of Orange's culinary scene. Another option is to embark on a food and wine tour of Orange, all led by friendly, local guides who share the best of the Orange region. These tours are great for down-to-earth foodies who want to combine their food experience with exploration of the surrounding area and can be custom curated to your preferences.

Photo credit: Country Food Trails

4. Relish a picnic amid nature's beauty

With its lush landscapes and mild spring weather, Orange is an idyllic destination for a memorable picnic experience. Pack a basket filled with local cheeses, artisan bread, and a bottle of Orange's finest wine. Choose a scenic spot, whether it's within the serene confines of a park or under the shade of a blossoming tree, and bask in the joy of simple pleasures. There are also a number of wineries who provide picnic hampers as part of their cellar door experience - visit our guide to Perfect Cellar Doors For A Picnic In Orange NSW.

Photo credit: Printhie Wines

5. Immerse yourself in the Orange Wine Festival

Springtime coincides with one of the most anticipated events in Orange—the Orange Wine Festival. As the heartland of cool-climate wines, Orange showcases its world-class wineries and vineyards during this annual celebration. Immerse yourself in the region's wine culture through tastings, cellar-door experiences, and gourmet food pairings. Engage with passionate winemakers, attend masterclasses, and be part of a vibrant community of wine enthusiasts. The Orange Wine Festival is an extraordinary opportunity to discover the unique flavours and stories behind this thriving wine region.

Photo credit: Orange360

Orange, NSW, is a springtime paradise that will captivate your senses and leave you with unforgettable memories. Orange awaits your arrival, ready to offer you an extraordinary experience that will leave you yearning to return time and time again. Jump over to our booking page and lock in your visit to Orange this spring.


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.