While many signature events including the Sampson Street Long Lunch have already sold out, there are plenty more dinners, tastings and workshops with tickets still available.

One such culinary experience is a four-course menu comprised of local ingredients which has been put together by student chefs and teachers at TAFE NSW.

The night at the Dharra Ngurang training restaurant on Tuesday, April 13, will also include live entertainment and wine.

Tickets are $120 per person and the event will be held at the TAFE NSW Dharra Nugurang training restaurant from 5.30pm - 9.30pm.

Many of the 'Shining the Light on local producers' FOOD week workshops also have tickets available.

Running for five days during FOOD week, the "show, tell and taste" workshop series will start with 'Chicken and Saffron' on Monday, April 12, and wrap up on Friday, April 16, with 'Chestnuts and Chocolate'.

Other workshops include: 'Apple and Pork' on Tuesday, April 13; 'Sweet Treats and Sophie Hansen' on Wednesday, April 14, and 'Bees and Cheese' on Thursday, April 15.

Millthorpe chocolatier Fiona Harrison from Chocolate on Purpose will team up with Mullion Creek chestnut farmer David Ogilvy from Brittle Jacks Chestnut Farm for the event.

Chocolate on Purpose is a proud Wiradjuri-owned business that handcrafts sweets with traditional bush ingredients, including Daalgaal (Illawarrallawarra plum), Garal (wattle seed), Boombera (macadamia nut) and Wyrrung (wild rosella) and many others.

Chestnut farmer David Ogilvy will demonstrate how to perfectly roast the chestnuts which he has been growing on his property with his wife Margaret since 1976.

All workshops include a glass from local vineyard, See Saw Wine.

The workshop starts at 10.30 at the CWA Hall on the corner of Byng Street and Lords Place.

Tickets are $15 and can be purchased from the FOOD week website or by calling 0411 131 075.

The 30^th Orange FOOD week runs from Friday, April 9 - Sunday, April 18.

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