In a truly spectacular event, well known Chefs from the Barossa joined forces with wineries and distillers to present the ultimate dining experience, Barossa, Our Story. Driven by a small army, the dinner showcased the diversity, talent and generosity of the Barossa culinary scene.
The night started off with guests mingling around the bars and canapes in the form of Small Bites and Sticky Fingers. These included Wagyu Tendon Puffs, Cavolo Nero and Buckwheat Dolmades, Barossa Valley Cheese Company Beignets, Saskia Beer Farm Produce Chicken Hearts, and Potato Chips. There were two bars; a gin bar offering a selection of cocktails including the Durand Distillery The Good Wife Sloe Gin, Barossa Distilling Miss Maple, and Seppeltsfield Road Distillers Barossa Sour, and a wine bar with delicious drops such as Whistler Wines 2019 Skeleton in a Tutu Rose, Running With Bulls 2019 La Maschera Rose, Hentley Farm 2019 Blanc de Noir, and Chateau Tanunda 2009 Sparkling Blanc de Blancs Grand Cuvee.
Formalities proceeded with the Fermented, Cured & Raw #1 course as guests took their seats along the various long tables. Dishes included Fresh Koji Pickles, Coorong Mullet in Saor, Barossa Valley Cheese Company Goat Curd and Semi Dried Tomatoes, Smoked Lardo with Pickled Walnuts, Lombo and Figs, and Sour Dough Loaves. These were paired with Max & Me 2017 Mirooloo Road Riesling and Turkey Flat 2017 Barossa Valley White Marsanne Viognier Roussane.
The From the Earth course featured Whey Braised Spiced Vegetables Fruits in the form of a soup, White Peas with Fresh Cheese, and Buttered Paratha. These were matched with Cat Amongst the Pigeons 2019 Grenache Shiraz Mataro and Discovery Road 2017 Nero d’Avola.
From Frugality to Multi-culturism was the next course offering Fresh Corn Tamales, Tomato and Onion Salsa, Slow Roast Young Goat, Roasted Joints of Venison, Anticuchos and Morcilla, Grilled Game Sausage and Bitter Leaves. The meals were paired with Soul Growers 2017 Slow Grown Shiraz and Tim Smith 2018 Barossa Mataro.
Last, but not least, was the Fermented, Cured & Raw #2 course consisting of raw and preserved fruits and nuts, Ashed Vegan cheese & Nitschke Farm cheese, and Matteo’s sour dough Panettone. This was paired with the amazing Z-Wine Topaque.
What a night to remember! A team of brilliant chefs from the Barossa coming together for a truly collaborative event. The Barossa is an amazing melting pot of food and wine that has been brought to a single dinner on the one night. Adelaide Food Central would like to thank the Chefs, Peter Clarke (Vintners Bar & Grill), Tim Bourke (Stelzer Road Supper Club), Ryan Edwards (Vino Lokal), Matteo Carboni (Casa Carboni), Kyle Johns (three75 bar + kitchen), Sam Smith (Fino Seppeltsfield) and Julian Velasquez (El Estanco), for their amazing efforts, Barossa Australia for their kind invitation, and all the staff involved on the night. We’re certainly hoping there’s another one next year!