The Experience

WINTER 2026 WINE REVIEWS by Tyson Stelzer 96 POINTS // $350 Kaesler Old Bastard Shiraz 2022 These 1893 vines have never been in finer form than they were in 2021, and this is a mighty fine successor! Black fruit depth...

AUTUMN 2026 WINE REVIEWS by Tyson Stelzer 94 POINTS // $35 St Hugo EDEN VALLEY RIESLING 2024 The precision of St Hugo is on grand display in the excellent 2024 vintage, setting a style of accuracy and precision in granny...

SUMMER 2025/26 WINE REVIEWS by Tyson Stelzer 99 POINTS // $850 Torbreck The Laird 2020 There's an inimitable uniqueness to these grand old vines on this unique place in Marananga, creating a singularity of character and concentration, even in a...

These roasted cauliflower and goat’s cheese tarts are a bold mix of texture and flavour: golden spelt puff forms the base for whipped goat’s cheese, caramelised cauliflower, and crisp prosciutto, topped with a fresh fennel and herb salad, toasted almonds, and vinaigrette. Light yet satisfying, they’re ideal for entertaining or an impressive lunch.

The lush grounds of Saltram Wines proved the perfect choice for Lucy Siegele and Lachy Earl’s late summer wedding, an ideal backdrop for the European Summer/Garden Party aesthetic.

Whether you’re dining al fresco or winding down at sunset, these twenty spring wines are your perfect pairing for the season.

In a charming nod to Barossa’s culinary heritage, this Red Cabbage Pickle recipe dates back to 1932, when it was shared by Mrs Alvera Goers in The Barossa Cookery Book. Simple, vibrant, and delightfully tangy, this preserve brings a burst of colour and flavour to springtime platters, cheese boards, and family lunches alike.

When Laura Anderson and Dylan Weaver exchanged vows in March, their nuptials fell on the “hottest Autumn day in 25 years – 40 degrees in Freeling, with extreme winds.”

Spring has arrived in the Barossa, bringing longer days, fresh energy and plenty to enjoy. From festivals to family fun, here’s our pick of seasonal events happening right across the region.

Nothing says spring quite like a plate full of colour and crunch. This Local Chicken & Spring Vegetable Salad brings together juicy chicken, farm-fresh greens, tender potatoes, and sweet roasted beets, all tied together with a punchy Dijon–anchovy dressing. It’s light yet satisfying, perfect for lingering lunches, picnics in the sunshine, or sharing with friends around the table.