Taking place from 20-29 March, the festival showcases the top producers, winemakers and hospitality venues the area has to offer.
More than 100 events are happening across Orange, Blayney and Cabonne; including the iconic FORAGE through local vineyards and orchards, long lunches in the open air, intimate dinners, markets, masterclasses and more.
For 35 years the event has injected millions of dollars into the Orange region, filling restaurants, cellar doors and accommodation.
FOOD Week Association President Charlotte Gundry said the 35-year milestone is both a celebration and a call to raise the bar once again.
“For 35 years, FOOD Week has championed our producers, our chefs and our region with pride,” she said.
“In 2026, we celebrate boldly not just what we’ve achieved, but the extraordinary momentum we continue to build.”
Festival highlights include:
The iconic FORAGE
Stroll through the vineyards on a 4-kilometre scenic trail while sampling local wines and gourmet dishes crafted by some of the region’s best chefs.
Signature long lunches
Enjoy a relaxed, multi-course feast at one of Orange’s picturesque wineries, showcasing seasonal produce paired with award-winning cool-climate wines.
Masterclasses and cooking demonstrations
Learn from the experts with interactive sessions led by top chefs, local artisans, and winemakers.
Top 10 events
1. Meet the Producers Series – 22–27 March
Five intimate, affordable workshops offering rare access to the people behind Orange’s cheese, fermentation, olive oil, saffron and orchard produce.
2. Locally Grown with Joel Bickford – Friday 27 March
Following a sell-out debut, this elevated four-course dinner returns with acclaimed chef Joel Bickford alongside sommelier Alex Kirkwood. Hosted at The Hotel Canobolas in the Summer Street Bar & Dining Room.
3. An Evening with Aaron Ward – Saturday 21 March
Two-hatted chef Aaron Ward of Bathers’ Pavilion brings his vibrant menu to Philip Shaw Wines’ bluestone cellar door, with each course expertly paired to elegant cool-climate wines.
4. Fire & Wine – Sunday 22 March
An open-air celebration of local produce cooked Chefs Joel Bickford and Danny Corbett. Think smoky vegetables, fire-kissed meats, charred herbs and bold, rustic flavours.
5. Nonna’s 80th Anniversary Long Lunch – Sunday 22 March
A much-loved FOOD Week classic, this Italian family feast at Highland Heritage Wines features sparkling on arrival, traditional dishes cooked by Nonna, live music and sweeping vineyard views.
6. Bite Riot Long Picnic – Sunday 22 March
A relaxed orchard picnic celebrating apples, harvest and community. Guests enjoy a four-course menu, live acoustic music, packhouse peeks and a guided orchard stroll.
7. Lucetta at Heifer Station – Monday 23 March
A one-night-only Barrel Shed takeover by Lucetta’s Francesco Zarrella. Guests enjoy bubbles and canapés followed by a generous Italian long-table feast paired with Heifer Station wines. Limited to just 50 seats.
8. East West Miso – Thursday 26 March
Good Plate Nutrition and Mountain Miso present an intimate, interactive exploration of miso’s nourishing power, pairing miso-enhanced Australian dishes with De Salis Wines in a bold fusion of Japanese tradition and local flavour.
9. Mahaliy Lebanese Feast – Friday 27 March
Featuring a lavish, four-course, shared-style feast, showcasing local produce and inspired by the Lebanese culture and cuisine created by one of region’s celebrated chef’s Dom Aboud from Union Bank.
10. Sunday Producer’s Market & Brunch – Sunday 29 March
Join the final festivity for FOOD Week 2026! Come along to one of Orange’s most spectacular settings in Cook Park to enjoy brunch prepared by well-known cooks and producers and fabulous array of stallholders, the perfect way to take a taste of FOOD Week home with you.
See the full program: orangefoodweek.com.au
