This is the first article in what I hope will become your guide to some of the best food and wine in our region, and what are talented chefs are doing with it.

Our region is a veritable treasure trove of fantastic food, wine, and coffee – which all too often doesn’t get the publicity it deserves.

One local chef doing her part to put beautiful, local produce on our plates is Robyn Donnelly from the O’Connell Cafe.

The O’Connell Cafe has being running for nearly five years, and is open Friday, Saturday, and Sunday.

However, dinner is only served on the Saturday of the monthly Bathurst Farmers’ Market.

Last weekend Robyn hosted her February dinner – and the menu included peas from Black Springs, eggplant from Cowra and garlic from Napolean Reef among others.

The dinners were inspired as a way to showcase some of the region’s best seasonal produce.

“We buy as much local produce as we can, but on a day-to-day basis that can be difficult,” Robyn said.

“When the Farmers’ Market is on that is much easier as everyone is gathered together.

“We live in a really rich area for local produce but you don’t see it anywhere.

After savouring a delicious four courses I was left wondering if the menu or the market came first. Surely a menu like this takes more than one day’s planning?

“We don’t finalise the menu until the day of the dinner,” Robyn said.

“But because we have been doing this for two years I know most of the suppliers and I order the ‘principle ingredients’”.

However, serendipity also plays a part. Last Saturday’s menu included a pea, feta and olive paste served with toasted bread. A great example of enjoying the taste of good food in season.

“I went to the markets and the McGraths from Black Springs were there with fresh peas ... which are beautiful; the starter was created.”

O'Connell Cafe Pea Starter from Robyn Donnelly:

Our starter came about because of the lovely fresh peas at the Farmers Market.