Some of Orange's most talented chefs came together on Sunday to cook a fundraiser dinner for 120 people at Philip Shaw Wines.
More than $30,000 was raised for the NSW Rural Fire Service and Australian Red Cross, through ticket sales and a silent auction.
Guests dined on five-courses with matched wines, which included a main meal of Cowra lamb rump with corn and a side of zucchini with miso Bagna càuda.
Chefs Richard Learmonth from Sister's Rock, Liam O'Brien and Hyeonju Jeon from Charred Kitchen & Bar, Chris Tudor from Byng Street Café, Dom Aboud and Matt Benson from The Union Bank, and Francesco Zarella from Philip Shaw donated their expertise for the evening.
While $18,000 was raised from ticket sales alone, a further $12,000 came from the auction of local business donated goods.
A Central West Helicopter ride which included dinner at Borrodell Wines' Sister's Rock and an overnight stay went for $1700.
Mr Learmonth said while he hadn't gone into the event with any expectations he was "surprised and really happy" with the result.
"It was really overwhelming to see so many people come together and make this happen and to have such a good time doing it," Mr Learmonth said.