people | nyrang-homestead

running the place

Making sure you have a great stay.

"Wonderful", "charming", "genuinely committed" are Just some of the keywords to humbly describe our people's attention to hospitality and detail when it comes to the needs of the guests. The staff's on-grounds maintenance, travel knowledge, "front of house" service, versatile culinary and wine-making skills are often associated with the unique character, ambience and exemplary care of the homestead.

Together, they contribute to the community of Orange where they run special occasions, wine-tasting tours and even self-improvement classes. In addition, they are clued into the social calendar and cultural hub and will tell you about the best, latest events and activities across the rugged area of Central Western New South Wales.

Your hosts may run a tight ship but they also love this land. You can't get any more 'country' than that.

Stephen Sykes

As the award-winning former Chair of the NSW Tourism Organisation, the impressive breadth of Stephen's industry knowledge has been pivotal to hospitality management, product development and marketing as well as tourism research and investment for the homestead. With innovative business strategy, he has made significant gains into the vitalisation of local culture and international tourism growth. For this reason he has been recognised as one of the stalwart leaders in the regional tourism industry since 1997, having won an inland Tourism Award for his efforts.

Greg Urbanski

Since becoming co-owner of Nyrang as well as a vitaculturalist, Greg (right) has branded the prestigious award-winning label Barton Creek Wines (BC Wines). He is experimenting with new and improved varieties by controlling and adapting the cool micro-climate of the vineyard to his advantage. By living on the land, he ensures that boutique vineyards are seasonally up to scratch, which help maintain the plumpness and juiciness of exquisite quality grapes.

Andreas Martz

If too many cooks spoil the broth, then Nyrang just needs one. Catering from anywhere between one to 150+ guests, Andreas is the genius in the kitchen. Since 2004, the on-site chef has based the relationship between food and wine around a menu that's at once both bursting with big, strong flavours and offering country-style, simple and wholesome 'comfort food'.

Bread is made in the vast kitchen from manildra flour milled from over the hill. The chef cooks only the finest Trunkey Creek pork features as well as meats produced from Country Prime Meats in Orange and Fred the fruitier. From an organic garden he sources herbs, vegetables and fruits locally when he can, which is perfect for anyone who wants to 'live off the land'.