Oberon New South Wales
Culinary queen Simmone Logue on her “second home” of Oberon and why the picturesque town and surrounding region provides the ultimate epicurean adventure.
Oberon has all the makings of a fairytale village. Named after the Shakespearean king of fairies, the town in the NSW Central Tablelands region is as picturesque as they come, with heritage sandstone cottages, babbling brooks and oak orchards brimming with ‘black gold.’ For culinary entrepreneur and celebrity caterer Simmone Logue, it offers an endless source of inspiration.
“I was lured by the bountiful produce: the local lamb, the fresh trout from cold mountain streams and mushroom foraging,” says Logue, who has called the town her “second home” for 25 years. After purchasing an 1860s homestead with acreage, it didn’t take long for Logue, whose selection of artisanal pastries, soups and gourmet packaged meals adorn supermarket shelves, to fall under the town’s spell.
From charming country-style accommodation to the local pub owned by “close mate” and fellow chef Matt Moran, read on to discover a weekend well spent in Logue’s beloved Oberon and its idyllic surrounding towns.
Eat
Country fry up: A country-style breakfast at home is, in Logue’s humble opinion, the best way to start the day. Bacon from Barker’s Butchery, operated by born and bred Oberon local Wayne Barker, will fuel you enough to last you until, well, lunch. By then, Barker’s “ridiculously tender and flavoursome” lamb should be next on the menu. “It’s local, it’s good and it’s so lovely to go in and have a yarn, ” says Logue, who recommends calling “Wayno” to place an order for a couple of racks in advance.
Feeling fungi: Foraging for mushrooms between late February and early May is one of Oberon’s biggest draw cards. The Saffron Milk Caps and the Slippery Jack varieties are “the best and most prolific and so wonderfully meaty,” she says. “I love to add them to my risottos or just fry them up with garlic and herbs and a slash of cream for a bit of luxe – a perfect Essington Park breakfast!” However, she warns that the prettiest are always the deadliest: “If you see a red one with white spots, leave it for the forest fairies.”
Basic baking: Blackberry collecting around her property is one of Logue’s cherished family traditions. “Every March we get all together and go blackberry picking,” she says, where stained lips and hands are indicative of a good harvest. At home, she simmers them up with a big squeeze of lemon and equal parts sugar for a sumptuous jam to pair with her signature scones. “We bake a big batch of scones, light the fire and put the kettle on.” Find her recipe for scones below.
Midwinter date: For a night out, Logue suggests taking a drive to Rockley, a tiny 19th Century country village about 45 minutes away from Oberon. There you will find the town’s old pub which was recently purchased by Logue’s “close mate” and fellow chef, Matt Moran. “The Rockley Pub is a grand old girl, standing on the main corner of the town facing down the river and parkland,” she says. “This is our go-to for a midwinter date night.” It doesn’t get much better than their steak, “the best in the area”, and a bottle of local red like Swinging Bridge pinot noir from nearby Orange. Their chef, Billy, also bakes an amazing rhubarb crumble with locally-grown produce and a big dollop of ice cream. Logue suggested booking a room upstairs if they drive home is out of the question.
Stay
Cozy cottage: Bimlow Cottage in the suburb of Edith is one of many luxury lodgings available to rent in the area. With room for six guests, it’s the perfect place to base yourself during your visit to Oberon. According to Logue, autumn is the best time to visit as it’s the only time of year you’ll catch “the trees ablaze in yellow and red,” surrounding the historic 1890s rural property. Just a 12 minute drive away from Oberon’s town centre, the cottage is in proximity to the Blue Mountains, Jenolan Caves, Mayfield Garden and Kanangra-Boyd National Park. The working fireplace makes it a haven during the colder months, when it often snows. With warmer weather, however, comes the opportunity for a bushwalk in nearby national park and or hike along the trail to the Fish River Falls. Don’t forget to pack a picnic.
Farmland living: The Hare and Hound is a renovated farmhouse nestled on 380 acres of pristine farmland, with 1km of Fish River frontage through the property. With enough room to sleep six, it’s perfect for anyone looking for an escape and to slow down while enjoying the view of the surrounding countryside.
Play
Cool-climate garden: First-time visitors should allow plenty of time to visit Mayfield Garden on the outskirts of town. With 55 hectares of lush gardens, it is the largest cool climate garden in Australia. “As a foodie, I particularly enjoy visiting the walled vegetable garden with great examples of pears and figs espaliered on the wall,” says Logue. Other highlights include a 16.5 metre tall obelisk, grotto, hedge maze and local cafe that serves decent farm-to-table fare – a must after after all of that walking.
Duck into Tarana: Tarana, “a lovely little town with a poplar-lined river” is another must-see on Logue’s list. Just 20 minutes by car from Oberon, the town’s Community Farmers Markets held on the fourth Sunday of the month boasts a sausage sizzle, a band and lots of home-baked goods.
Walking inland: Logue loves to walk around Evans Crown Nature Reserve in Tarana, home to 425 hectares of protected native fauna and flora. It’s an easy to moderate climb with spectacular granite formations to see along the way.
“When I’m climbing to the summit on the track I feel a great presence, a sense of profound spirituality like the boulders are perhaps ancient sentinels,” she muses, before adding the great significance the place holds for First Nations people. “To the Wiradjuri people, it was a special place of initiations and corroboree,” she explains.
Aussie natives: Wandering through the Rockley Artisans Market, which is held every second Sunday of the month from 10am to 2pm, is a great weekend activity. There are 40 stalls including Second Mouse Cheese Co, producers of fine artisan cheese that are 100 per cent handmade, hand packed and produced using milk sourced from local family-owned dairies Southern Wild Co Candles, who craft scented wares like candles and room mists inspired by the Australian bush and bush poetry, is another standout stall to stop by. Don’t be deterred by frosty temps – Logue says a bonfire is lit in winter so market-goers can toast marshmallows.
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