The night before Queensday we cooked up a dinner consisting of only natural orange ingredients:
Aperol spritz as appetizer followed by a fresh orange zest + bell pepper soup served with pumpkin bread. Then a carrot/peach/bell pepper/mandarin/roasted sweet potato salad
plus a giant pan of prawn/saffron paella. Last a spiced quince tart for dessert. And for whoever was still hungry after that there was a beautifully orange bisschop cheese to dive into.