Tonight, Adelaide Food Central headed to the Central Market for the unveiling of Barossa Fine Foods fresh identity and product packaging. The proud South Australian company is looking to expand throughout Australia, following in the footsteps of other amazing companies such as Coopers, Bickfords and Beerenberg. Their sound business plan commences with the launch of their new branding and packaging that will hit the shelves of supermarkets, deli’s and gourmet stores from May.
Of course no launch would be complete without a feast of samples and as you can imagine we were in small goods heaven. Starting with plates piled high with Truffle Mortadella, Traditional Mettwurst, Tyroler Schinken, Duck Terrine and some divine cheese sections we were super inspired to host our next cocktail event. The inspiration continued with canapes of Chorizo Salami with green olive tapenade and Smoked Wagyu Beef with apple and horseradish remoulade. Their highly acclaimed Smoked Ham on the Bone was dolled up with satsuma plum and native pepperberry glaze created by none other than the Botanic Gardens Restaurant Paul Baker who also went a little rouge in his creation of crispy Fritz Tarts!
We love a successful story of a South Australian business and Barossa Fine Foods is the epitome of a family tradition who has so much to offer. Keep your eye out for the new crisp white packages with the crisp new Barossa Fine Foods logo with its cute little pig snout pride and place in the middle of the ‘O’.
Words by Kate Wilkinson