Tucked within the vineyards of Orange in New South Wales sits ChaLou Wines, a family-run winery that see their drops as more than just what’s in the glass.
Late last month, ChaLou held three “Crafted” workshops, including pickling, wreath making, and a ceramics class, before opening their cellar door for a pop-up with Hey Rosey Head Chef Hugh Piper.
ChaLou Co-Owner and Winemaker Nadja Wallington says hosting events like Crafted creates space for genuine connection, where people can gather, share stories, and celebrate the creativity that thrives in their region.
“These events strengthen community ties, showcase the talent around us and remind us that wine is best enjoyed in the company of others,” says Wallington.
It also gives them the chance to share their philosophy, location, and wines, in a more immersive way.
“For us as a bud to bottle winery, these events are a chance to open our doors and invite people into the heart of what we do,” she adds.
“It’s not just about tasting – it’s about experiencing the rhythm of our place and understanding the care that goes into each bottle. Events like this build deeper relationships with our community and customers, which is vital for a small, family-run business.”
Wallington’s husband, Steve Mobb says partnering with chefs like Piper elevates the experience.
“Their creativity with regional produce compliments our wines and highlights the richness of our food culture here in Orange,” adds the winemaker and co-owner.
“It’s a collaboration that celebrates the best of our region – wine and food side by side – giving guests a more sensory journey.”
Piper crafted a menu with six different bites. Highlights included midnight pearl potato with whipped quark and salmon roe; tuna crudo with fried pasta, black garlic, green garlic, and sesame; and dolma of rice, with Murray cod, prawn, bay lobster, and wild fennel.
The dolmades were made using grape leaves from the vineyard, while the greens were pulled from the ChaLou veggie patch – creating “a more sensory journey” for guests.
“Partnering with chefs also supports fellow small businesses, reinforcing the idea that we’re stronger when we work together,” says Mobbs.
Piper tells Hospitality he loves what Wallington and fellow Winemaker Steve Mobbs are doing at ChaLou.
“I have been able to hang out with them on-and-off over the last couple of years and it’s such a beautiful property and they make such great wine. So, it’s always great to get involved with like-minded people,” he says.
Piper ran the pickling class at the event, a skill he says he was happy not to “gatekeep”.
“It’s just fun to be able to switch things up and do something a little bit different,” he says.
The food was also different compared to what you might find at the Hey Rosey wine bar – a small, but popular venue in Orange that is known for its intimate setting.
“Orange is a great hospitality and food town, there is always lots of stuff going on and a lot of the venues in town do lots of things, so we don’t try to do too many things at the bar,” he says.
“But it is good to just do some different things every now and then to break the routine.”
He says back at Hey Rosey, which seats 20 people inside and 10 outside, things can get busy quite quickly.
“Having an event like this, you can do some different things that we maybe wouldn’t necessarily have time to do week in, week out.”
Photography by Pip Farquharson.
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