The Experience

    Henschke Hill of Grace 2012 99 Points // $825 There is an effortless, calm, indeed graceful purity to this vintage that captures the essence of this historic and celebrated site. A grand, expansive complexity juxtaposes restraint...

Green pea falafel, hommus and vegetables Serves: 6 people INGREDIENTS // Hommus 250g cooked chickpeas ½ cup water that the chickpeas have been cooked in. 1 Tablespoon tahini 1 lemon juice Salt to taste Falafel Makes about 24 falafel ...

Light, super simple and oh so delicious on a warm summers day…

Sixth generation grapegrower, Christine Canute says she’ll never forget the day she tasted the ’97 Grenache and ’96 Shiraz made from the fruit growing just outside their Vine Vale home.

After both Kristi and Darren had been going on separate family holidays to Streaky Bay for over fifteen years, the pair finally crossed paths at the Streaky Bay Hotel and the rest was history.

RECIPE BY NEIL BULLOCK OF BAROSSA DISTILLING CO PHOTOGRAPHY BY ALICIA LÜDI-SCHUTZ   BAROSSA RECIPES This is the swiss army knife of cocktails, you can use this in a number of ways and get delicious results every time. Here...

Discover a unique culinary experience at St Hugo Restaurant and Cellar Door in the picturesque Barossa Valley at Rowland Flat.

A delicious, hearty favourite that’s also heart-smart. Leftovers are great to have as single-serve portions in the freezer too!

Ron Liebich walks into Liebichwein’s Cellar Door, wearing shorts, tee-shirt and trademark pair of snips clipped to his leather belt. He’s somewhat chirpy today because this Rowland Flat winemaker/grapegrower has just completed his 54th vintage and he reckons it’s a good one too.

Kyle’s spicing it up at Appellation