It is ironic that while we can get our hands on some of the freshest and most diverse produce out here in regional NSW - from asparagus to venison - often straight from the farm gate, we still suffer from a distinct lack of one of the most basic and beloved foods in the history of human kind - bread! Bakers out here are still, predominantly, "Hot Bakes"- mass producing spongy bodiless white bread, limp lifeless pies and various cakes in the most unnatural hues. Real bread - the staff of life - is almost impossible to find beyond the Blue Mountains. But our wonderful Canowindra grocer, "Gaskill Greens" (whom I have mentioned in previous blogs) recently began to stock fresh bread - generous loaves and crusty baguettes brimming from baskets every Friday. The bread is made by the talented team at Racine, a fabulous new(ish) restaurant with a decidedly French bent just up the hill in Orange. Racine is owned and run by award winning chef Shaun Arantz and his gorgeous (and about to be a new mum any minute) wife Willa. "Racine" is a French word meaning "origin" or "roots" - a nod to the couple's dedication to local seasonal produce. Racine was just named the 7th Best Regional Restaurant in Australia by the Gourmet Traveller team, so here's hoping they don't get so busy that they can't make our wonderful weekly bread! http://www.racinerestaurant.com.au/
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