Enrico Tomelleri and Enrico Sgarbossa will demonstrate what they do best during a hands-on workshop for both young and old foodies on October 13.

The chefs from 10 William Street and Al Taglio Pizzeria will visit the market ahead of catering an Orange Wine Festival long lunch at Soiree By Faisan Estate.

Doubling as a flour mill technician, Al Taglio’s Mr Sgarbossa knows a thing or two about dough, which he’s looking forward to sharing with market goers.

The pizzeria owner will create his sourdough based focaccia bread topped with local ingredients.

“It’s a simple but beautiful dish to make with kids,” he said.

“Sometimes they’re told ‘don’t touch that you’ll mess it up’, here they’ll be free to dirty their hands with flour and water and have fun.”

Victor and Chloe Ho, who recently moved to Orange, are orchestrating the event in their bid to put Orange on the world food map.

Mr Ho said the city chefs care about the quality of their produce, which translates to concern for the welfare of the people producing it.

He said the farmer’s market workshop is the Enricos way of contributing to their industry during the tough drought period.

“These chefs are serious about their supplies, we want to use our love and passion for food to help out the region,” he said.

In addition to the pizza and pasta lessons, the chefs will provide some tips on preventing food wastage and how to make fresh ingredients go further.

Hosting a Soiree long lunch for the second year, Faisan Estate's Michael Walker said he’s looking forward to giving his guests a taste of some great local ingredients matched with excellent wine.

“Our lunches are a good chance to showcase people’s food and wine and take a bit of time to talk about the production, talk about the chef and talk about the wine,” he said.

“But the most important thing is that people enjoy themselves while they’re there.”

Orange Wine Festival will take place October 12-21.