Our recent weekend away to Orange was truly a memorable where the highlight was lunch at Racine Restaurant.
The dish that left us raving about fresh, hearty country produce and the deft skills of chef Shaun Arantz is the signature entree of broad beans, fresh peas, pea puree and a slow-cooked hen’s egg at 61 degrees celcius.
The colour of the free range egg yolk was strikingly orange and contrasted deeply with the bright green freshness of the peas and broadbeans. A good olive oil, a pinch of sea salt and freshly cracked black pepper brought out the honest flavours of this beautiful countryside which we have yet to experience in any Sydney restaurant.
The mains and desserts are just another striking story.
As we headed back to Sydney, the sea of yellow canola fields left us with yet another beautiful image of Orange, truly a sweet heart of New South Wales.
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42 Canabolas Road, Orange 2800
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