FOOD FOR THOUGHT | The stars behind the rise of our city's food scene

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.

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.

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