Orange's food scene has had a meteoric rise over the past few decades.
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What was once a typical Australian country town now draws visitors from across the nation and abroad to partake in our gastronomic holy trinity: outstanding seasonal produce, picturesque rural locations and world class cool climate wineries.
We are fortunate to live in a truly unique and idyllic destination that is on the radar for food and wine focussed travellers seeking out special dining experiences.
Not only is hospitality and tourism a great driver of the local economy, but we also get to enjoy these delicious moments ourselves, right here on our doorstep.
COVID-19 has deprived us for now of those international guests but domestic tourism is stronger than ever.
I find that Clint Evans of Country Fruit Distributor is always a good barometer of how busy local restaurants are. He tells me the past few months have seen venues ordering a great deal more fruit and veges than usual for this time of year and it only seems to be getting busier as the weather warms and COVID restrictions slowly loosen.
Ayoma Gooneratne has been serving culinary delights from her Red Chilli Deli on Sale Street for 14 years and counting, and she's witnessed first hand the evolution of Orange's food scene since moving to Orange in 1995.
"As the town has got bigger the food industry has come on in leaps and bounds," she tells me.
Red Chilli Deli stocks a wide and diverse selection of cheeses, small goods, sauces, artisan breads, oils, jams, relishes, chutneys, chocolates and many other products.
While the best of local is prominent, the deli's shelves are also stocked with Australian and imported quality goods, many of which can't be found elsewhere.
... our concept is not just selling the product but also explaining how to best use it.
- Ayoma Gooneratne from Red Chilli Deli
Customers benefit from some hands-on cooking knowledge when buying as "our concept is not just selling the product but also explaining how to best use it".
Mrs Gooneratne has also noticed a shift in dining habits as more and more people come in for lunch of freshly made sandwiches, cakes and pastries baked that morning, or a well made coffee.
At a time when food businesses need to be flexible and often think outside the box, Mrs Gooneratne is a true culinary all-rounder.
From the deli she provides various catering options for different sized groups, and on occasion hosts special dinners at Red Chilli.
A particular highlight is regularly teaching Sri Lankan cooking classes at Ross Hill Wines which invariably sell out. These popular classes are an opportunity for Mrs Gooneratne to share knowledge of the culture and cuisine that she grew up with.
"A lot of people mistake Sri Lankan food for Indian but it's very different. The spices are different and the cuisine has evolved differently because of the different influences," she said.
RECIPE OF THE WEEK
Sri Lankan Chicken Curry - serves 6
INGREDIENTS
- 1Tb long grain rice
- 1Tb desiccated coconut
- 2 x small green chilli
- 3 x cardamom pods
- 1.5 kg boneless chicken thigh, cut into pieces
- 2 Tb ground coriander
- 2 t ground cumin
- 2 t chilli powder
- 1/2 t ground turmeric
- 1/2 t fenugreek seed
- 1/2 t black mustard seed
- 1/2 cinamon quill
- 1Tb salt
- 100ml vegetable oil
- 3 x eschallot, finely sliced
- 2 x garlic cloves, finely sliced
- 15 x curry leaves
METHOD
- Gently toast rice and coconut in pan until it turns nut brown.
- Grind rice, coconut, green chilli, cardamom and 50 ml water using a mortar and pestle or strong blender, until fine paste forms. This is the thickening mixture.
- Mix all the other spices in bowl except mustard seeds.
- Add chicken to spices and mix well, then add thickening mix and combine.
- Heat oil in wide heavy based saucepan over medium heat and eschallot, garlic curry leaves, mustard seeds.
- When mustard seeds begin to pop add chicken and stir until well coated.
- Add salt and 1L water, scrape free spices stuck to pan, mix into sauce.
- Bring to boil then reduce heat to low and simmer for 15 minutes or until chicken is cooked.
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