Category Archives: Orange

Dinner and Drinks in Orange

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Central NSW, past the colourful canola fields and through the elevated cool climate vineyards, today AWG found his way to the town of Orange on business; but naturally gravitated towards a wine related sidebar to enjoy some local wines.


Dinner this evening was generously hosted at the local restaurant eighteen70 which features a delectable menu and impressive wine list.

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Earlier in the evening, the tasting began with two glasses from local producer Belgravia of their 2011 vintage Cabernet Sauvignon.  This was an elegant cool climate red, still young and developing but already charming with a sweet bouquet and intricate body, even better after a few swirls in the glass.

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Fastforwarding to the dinner venue again, the restaurant was an impressive location, well appointed and cosy (particularly around the gas fireplace), but at the same time well laid out and spacious.  The menu was equally impressive which made meal selection even harder.

At dinner, paired to backstrap lamb with cherry tomatoes, polenta chips, mint pesto & shiraz jus, we continued the Orange wine journey with two bottles of Shiraz (2010) from another well regarded local label Bloodwood.  The selection was superlatve, the Shiraz (resembling a Hunter Shiraz to a degree) was well balanced and contained fine tannis after what would have mounted to a fairly short time spent maturing in the bottle.

The wine was delectable with a sweetly perfumed scent which induced the appetite making the lamb and accompaniments even better than they already were –  a fine pairing.

If you haven’t considered a trip to Orange to taste the local produce and wines, AWG highly recommends a visit.  This article on Gourmet Traveller does a brilliant job of capturing the experiences on offer here.

A huge thanks to Nick, Rod and Caroline plus our local hosts for an excellent evening out in Orange.

2006 Tamburlaine Syrah and BBQ Roast Beef


On Saturday night we hosted some good friends, Steve & Erin, who brought with them an excellent cut of eye fillet beef.  We barbequed the 20-hour-marinated beef using our BBQ over a low heat and used a meat thermometer to gauge the cooking progress.

Once ready, and after the excess marinade was reduced to serve as a sauce, AWG paired it with a bottle of the 2006 Tamburlaine Member’s (Orange Reserve) Syrah.  This proved to be an excellent pairing, with the beautiful flavour of the marinade-infused-beef perfectly complimented by the red currants and supple flavours provided by the well rested Syrah.

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We’ve tasted the same vintage (the ‘06 Tamburlaine Member’s Syrah) over successive years since 2007 and it is getting better and better each time we’ve cracked the screwcap.  If you can source some, it’s an impressive wine and could continue to mature further.

The BBQ beef was served complimented by a rocket salad and a red onion/balsamic dressing.  The meal was capped with a serving of french cheesecake and accompanied by dessert glasses of Lark Hill’s Ausliese Riesling.