As any Irishman will heartily testify; there’s no vegetable quite like the wonderful potato.

If you think they only come mashed, fried, baked, or boiled however, think again.

The humble spud in all its magnificent variety is to be the star-turn at the Union Bank on Tuesday, April 5 as a feature event for this year’s FOOD Week.

Top chefs Dom Aboud and Richard Learmonth have teamed up with one of Australia’s premier growers, “Farmer Doug” Dagg from near Blayney, to produce dishes that will change your whole perspective on this versatile tuber.

“We’re basically taking the theme of ‘Abundance’, highlighting the foods that Orange has to offer. We’ll be doing the potato in as many different ways it can be done,” Dom explained.

“We’ll have classic dishes like Paris Mash, but also others like the traditional Greek dip, Skordalia, a cold potato dip… we’re also working with a local miso-maker for a miso-glaze on the traditional roast spuds; with a dessert based around the Midnight Pearl variety,” he said excitedly.

For more details though, you’ll just have to come on the night with the full menu currently under development. “We’re still formulating the exact menu… and bookings are still being taken, if you’d like to come,” Dom said.

“Richard and I are playing around a fair bit with some ideas. We’re working through a few recipes… the aim is to really show off the versatility and the options that are available with the potato,” he added.

Farmer Doug is super-happy to be involved and added that, as for highlighting the potato in all its glory, you couldn’t have picked a better vegetable.

“What’s happening, is I’m supplying the potatoes of various varieties and they’re doing up the menu,” he said.

“There’ll be a number of varieties, Josephine, Otway Gold, Midnight Pearl, and Crimson Pearl,” he enthused.

“They haven’t given me the order yet, but I’ll cover it, whatever they want,” he said.

Producing some of the best spuds in the central west is no fluke for Doug who comes from a background with senior positions at some of the world’s most prestigious food producers.

“I’ve been an agronomist by trade my whole life. I set up a wheat research station for the University of Sydney at Narrabri... I then worked for the CSIRO at the Ord River Project in Western Australia. I also did research into grain sorghum production,” he explained.

Potatoes became his game when he was contracted by one of the world’s largest snack food processors to provide their local supply of the humble spud.

“I was basically an agent who had to source 10,000 tonnes of potatoes per annum, I did that for 15 years,” he said.

 But it was a chance conversation with a friend that saw him develop his latest career line. “I was talking to a mate of mine in Victoria, and he said, ‘I know you and Elizabeth go to markets and the like,’ and he sent me some samples of his potatoes.

“So, I went to the markets at Bathurst and gave them away, next time we went, everyone said ‘where are your potatoes?’ So we started growing them ourselves.”

Doug says that the emphasis this year of FOOD (Food of Orange District) Week on local produce, could not have come at a better time.

“I think it’s what should be happening, the more local produce, the better,” he said.

One of the State’s top producers, he said that using locally-sourced food can only be good for the district.

“This event gets many customers from Sydney, they come up and then they tell their friends in Sydney and then they come out to Orange,” he said. 

Doug says he doesn’t mind what dishes Dom and Richard turn out, they’ll be fine either way.

“I like all potato dishes — chips, mash, and potato salads,” he concluded.