Join us for a special collaboration dinner between Printhie Dining's Head Chef Jack Brown and industry legend Michael Manners. This will be an exclusive evening enjoying Michael and Jack's special menu with each dish capturing elements of their signature styles and techniques. A six course dinner will be served with matching wines that will showcase traditional and modern skills combining for one special evening. Jack and Michael will also share their stories of their time cheffing including how Jack used to admire Michael's photo on the wall at Chef School and how their paths have now crossed in Orange.

The Details:

6pm for 6.30pm start

Standing canapés on arrival then guests are seated for dinner

Menu:

• Freshly shucked Sydney Rock Oysters from Printhie's own oyster tank
• King fish, banksia, fingerlime, geraldton wax
• Roasted quail, blackberry, sorrel, black olive
• Poached murray cod, marron, zucchini and basil
• Beef, condiments, green salad, hazelnut vinaigrette
• Strawberries, native pepper, coconut milk ice cream, vanilla, elderflower

MICHAEL MANNERS

Winner of The Sydney Morning Herald Award for Professional Excellence, Michael has had a profound influence on the state's restaurant scene.

His acclaimed Orange restaurant, Selkirks, was been a beacon of regional fine dining when it opened in 1997, when he moved from the Blue Mountains to anchor himself amid the produce he had long championed. Twice named Best Regional Restaurant in the Good Food Guide, Selkirks was one of the state's greatest dining experiences.

Manners began his career in France in the early 1960s, followed by a stint at England's renowned Hole in the Wall in Bath and in 1970, Manners teamed with a Dany Chouet to open the bistro Upstairs in Sydney, giving the city's fledgling dining out scene an unexpected sophistication.

After four years, he headed to France for inspiration before returning in 1976 to open the Glenella guesthouse at Blackheath. A Blue Mountains gourmet retreat, it quickly became one of the state's great destination restaurants, regularly earning two hats. In the history of the Good Food Guide, Manners is one of the most hatted chefs in NSW, with more than 20 awarded.

After running a cooking school in the blue mountains for several years he opened Table Manners in Katoomba, where his technique shone and the guide awarded it one hat during its three-year life. Following a brief stint at Leura's Silks, Michael and his wife Josephine decided to head further west to Orange to open the famed Selkirks. In doing so, they gave an already vibrant food and wine scene the focus it needed - a champion restaurant. 

JACK BROWN

Jack’s passion for cooking was ignited after spending his high school years growing up in Singapore where food had a big impact on his life. Originally from Melbourne, Jack made his home in Sydney and has worked with some of Sydney’s finest chefs including working alongside Jacqui Challinor at Nomad and most recently with Brian Geraghty at the iconic Berowra Waters Inn. 

Jack’s passion for the provenance of food is evident in every plate he creates. Drawing inspiration from his First Nations heritage, native botanicals flavours feature throughout his menus. After making the move to Orange in 2021, Jack as been instrumental in the development of Printhie Dining and the creation of is seasonally inspired set five course degustation since its opening in March 2022. 

PRINTHIE WINES

Established in 1996, Printhie Wines is a 5 red star rated winery located in the Orange region of New South Wales. Owned by the Swift family, Printhie Wines is renowned for their Swift Sparkling wine range crowned Best Australian Sparkling at the Champagne & Sparkling Wine World Championships in London. The altitude of the Printhie vineyards range from 600 metres above sea level up to 1070 metres allowing a story of elevation and topography to define their cool climate wine styles. Winemaker Drew Tuckwell has been with Printhie Wines since 2007 and expertly crafts wines from five vineyard sites across the Orange region that tell the story of elevation. In 2022, the Swift family opened a new cellar door which comprises a fine dining restaurant offering five course degustation lunches Thursday to Sunday. Beyond the cellar door experiences are also offered including a sparkling masterclass, picnic, fly fishing tutorial or the ultimate helicopter tour to our winery. More information about tastings and experiences can be found here.