It’ll be a case of the quick or the hungry when Orange FOOD Week tickets go on sale online from 10am on Monday.
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FOOD Week president James Sweetapple said there were less than 600 tickets available to the public for the key Forage event and he expected they would sell out in two hours.
“People who want to get tickets will need to have good internet access and be ready to go at 10am,” he said.
Forage, a 3.6km meander through three vineyards with tastings plates of local food every 500 metres on Saturday, April 8, is limited to 1500 tickets.
Mr Sweetapple said nearly two-thirds were already allocated to registered Friends and Members of the festival, including 44 for people travelling from Sydney on the FOOD Week train.
There is a limit of two tickets per person and those who obtain them will need to choose from one of seven timed sessions, starting from 11am.
The tickets, costing $115 per person, include bus transfers from Orange.
Mr Sweetapple said he expected the 100 Mile Dinner at Molong, which has 300 tickets, would also sell out fast.
“It’s a very, very popular event,” he said.
FOOD Week will run from March 31 to April 9, featuring six signature events and more than 80 satellite events at restaurants, cafes and cellar doors.
Second Mouse Cheese will again be involved.
Owner Kai Woltmann said they had applied to be at Forage and the 100 Mile Dinner and would be at the night markets in Robertson Park and the Sunday produce markets in Cook Park.
“The outstanding events for us is the night markets and the Sunday produce market. That is the best for us presenting the product,” he said.
Mr Woltmann said Forage and the 100 Mile Dinner also gave them an opportunity to show off the region’s produce.
He said they would also be involved in a new event at the Agrestic Grocer on the Mitchell Highway called The Food Circle.
It’s a dinner where people could taste sustainability in action.
“There’s a pig on the spit, beer, cheese and produce from the Agrestic Grocer,” Mr Woltmann said.
“The pig he has on that spit will have eaten the produce and the barley and grain used in making the beer.”
Go to www.orangefoodweek.com.au to book.