A new menu and dining experience has just debuted in one of Australia’s favourite food and wine regions.
The team at Printhie Wines in Orange in NSW have enlisted the expertise of renowned chef, Justin North. Together, they have created the new dining experience that features an abundance of high-quality, locally sourced produce.
“In line with our commitment to sustainability, our aim is to foster a deeper connection from our rich agricultural heritage, mirroring it in our dining experience at Printhie Wines,” said Emily Swift, Co-Owner.
Drawing inspiration from the Swift family’s rich agricultural history spanning four generations in the region, the menu showcases ingredients sourced directly from the property, regional producers, purveyors and gathered from the surrounding area.
“The Orange region boasts an abundance of premium produce and our goal is to craft an authentic dining experience that reflects the places where the food was grown and the people who cultivated them.”
The four-course set menu features an abundance of harvested produce from the local area, which will change and adapt as dictated by the seasons.
Guests will begin with a thoughtful selection of entrées including cured rainbow trout cone with in-house ponzu and salted cucumber.
Other menu highlights include poached Murray cod and cured pork jowl with anise-myrtle sauce, dry aged duck breast with a pepperberry jus and confit leg pressé.
Fig leaf ice cream and apples cooked in bottle brush syrup picked from the Printhie estate creates a standout dessert to finish.
“It has been a wonderful journey uncovering the highest quality produce of the region, the menu direction will showcase a deep connection to local producers and growers throughout the region,” said Justin North.
The drinks list has also been updated to feature a selection of cocktails and the wine list has been extended to include back vintages no longer available to the general public as well as a selection of European and Australian wines.
“These wines have been hand-picked from producers that share a similar ethos and approach to winemaking as Printhie Wines,” said Ed Swift, Co-Owner.
“These are wines that we have a connection with and that we have come to understand, trust and respect over the years. They also perfectly complement the new menu.”
Since opening in 2022, Printhie Dining has been committed to sourcing the finest ingredients, leading to innovative collaborations such as the design of a tank by a marine biologist and oyster farmer to house fresh oysters, complimenting the Swift Sparkling range.
www.printhiewines.com.au
Publisher’s footnote: I visited Printhie on a cold and blustery afternoon in June. We settled ourselves by the fire for a long winter’s wine tasting. Accompanied by oyster’s from Printhie’s innovative oyster tank with a signature banksia nectar vinaigrette, we enjoyed tasting the Swift Sparking range and the rest of their range of cool climate wines. The afternoon was leisurely and relaxed and we came away as Wine Club members! Jenny Evans.
RECIPE
Caramelised onion, roast beetroot, truffle and mascarpone puff pastry tart
Serves four.
Tuber Melanosporum – Black Gold
Orange is known for its cool climate and fertile soil, the intense winter frosts perfect for truffle cultivation, developing mature truffles with depth of flavour and heady aroma.
This recipe is inspired by the quality truffles that flourish in and around the Orange and Oberon regions of NSW.
For the tarts
4 x 12cm puff pastry discs
120g caramelised onions
3 bunches roast baby red beetroot
30g fresh black truffle – finely sliced
60g ghee, melted
Sprinkle of salt flakes
80g mascarpone Chantilly cream
For the caramelised onions
2 brown onions – peeled
20ml grape seed oil
2g fine cooking salt
For the roast beetroot
3 bunches baby red beetroot (approx. 12 pieces)
50g fine salt
4 sprigs thyme
8 cumin seeds
4 cloves garlic
2 tablespoons olive oil
For the Mascarpone Chantilly
100g thickened cream – whip to soft peaks
100g mascarpone
Pinch of salt to taste
A pinch of fine grated lemon zest to season
To garnish
50g fresh black truffle – cut into fine matchstick strips
A few sprigs of fresh thyme – leaves picked
Pinch of salt flakes
For the tarts
Pre heat oven to 190c.
Spread the pastry discs with the caramelised onion leaving a two-centimeter diameter lip around the edges of the tart.
Add the sliced roast beetroot on top of the onion, followed by the sliced truffle.
Brush the edges of the tart with the melted ghee and sprinkle with flake salt.
Place the tarts on a non-stick baking tray and bake in a pre-heated oven for 18 minutes until the edges are puffed and golden and the tart bases are crisp and cooked.
For the caramelised onions
Cut the onions in half and remove the core, finely slice and place in a pan with the other ingredients and cook gently for about 90 minutes until dark brown, jammy sweet and caramelised.
For the roast beetroot
Pre heat your oven to 190c.
Place the beetroots on a roasting tray with the remaining ingredients and roast for 30 minutes until tender. Leave to cool to room temperature then peel off the skins.
Slice the beets into thin neat rounds and set aside.
For the Mascarpone Chantilly
Gently whisk everything together and refrigerate until required.
To assemble
Place the warm baked tarts onto the centre of your serving plates and using a hot spoon add a rolling quenelle of mascarpone cream, sprinkle with the sliced black truffle, thyme leaves and a pinch of flake salt and serve.
Photo Credit: David Li Photography
