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The long summer months call for long, lazy …
As a newcomer to Orange, Printhie Wines Head Chef, Jack Brown, is excited by the innovative regional culinary scene and eager to make his mark at the new Printhie restaurant, set to open in early 2022.
Where did your love of cooking come from?
I got my love for cooking at a young age living in Singapore, My father was an excellent home cook and I was always excited when it came to Sunday dinners where he would go all out. Growing up in Singapore opened up my mind when I discovered char sui pork and BBQ sting ray. I was extremely lucky to have this diverse food experience growing up.
When did you join the team at Printhie Wines?
I joined the Printhie Team late October after a long wait for the lockdown to be completed. I would have loved to be here sooner!
What do you love about Printhie Wines and the Orange region?
The thing I really love about the Printhie team is that they are a young family business where you feel welcome. I know I have a family of Swifts that have my back. Orange is a beautiful place and I love the range of seasonal produce from locally grown vegetables, game meat, cheese makers and artisan bakers. I love that the region shares the same level of passion and enthusiasm as I do about the food I cook. It makes my job a little easier when the produce is beautiful to start with.
Do the wines inspire the menu, or do you create the menu first? Do seasons play a role?
Wines defiantly inspire what I’m cooking. This situation is a little bit different than other restaurants – wine plays the leading factor and I craft my menu around the wines.
We’re lucky to have four distinct seasons in Orange and they will play a huge influence on my cooking and I’m looking forward to creating winter dishes already. The Cellar Door and Restaurant are located on the slopes of Mt Canobolas about 1000 metres above sea level - I can’t wait to see the snow!
What’s on the horizon for Printhie Wines in 2022?
The future for Printhie Wines is exciting, with the new Restaurant and Cellar Door just about ready to go. I’m excited to leave my own imprint and inspire younger chefs. The region already has some amazing restaurants and I feel honoured to help this region grow even more.