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Mediterranean Puff Pizza

RECIPE BY CLAIRE WOOD CARÈME PASTRY BAROSSA RECIPES Mid-week often means little time to get creative in the kitchen and producing a meal that is “simple and nutritious” can suddenly loom as a major hurdle.  But it...

Barossa Bouillabaisse

A simple take on the traditional seafood stew. With rich and hearty flavours, this dish is perfect any night of the week. Grab some crusty bread to soak up every drop and your favourite Sauvignon Blanc to complete the experience.

Old Miss Figgins

The word ‘cocktail’ was first defined in print in a New York newspaper in 1806. It was described as a mix of spirit, water, sugar and bitters. These four ingredients now commonly referred to as an ‘Old Fashioned’ are adaptable to many flavour pairings and are the perfect base for creativity.

Deep Negroni

Deep Negroni cocktail Deep Negroni recipe by nicole durdin // Seppeltsfield Road Distillers This cocktail is deep with rich flavours, yet holds a bitter sweet finish. While smooth it also warms the soul. Enjoy near the closest fire you...

Black Cherry Drop

Black Cherry Drop cocktail Black Cherry Drop recipe by bec henderson // Seppeltsfield Road Distillers A foreword about Barossa Shiraz Gin…Western Barossa Shiraz grapes are macerated in Seppeltsfield Road Distillers award-winning House Gin to deliver soft tannins and rich...

GOATS CHEESE CHURROS

RECIPE BY PETER CLARKE VINTNERS BAR & GRILL   BAROSSA RECIPES   INGREDIENTS 50g butter 8g salt 100ml milk 100ml water 160g flour 170g grated la dame 3 eggs 80g goat’s curd 1 small jar truffle honey vegetable oil...

The White Lady

The White Lady cocktail The White Lady recipe by GEOFFREY HUNT // THREE75 BAR + KITCHEN The White Lady cocktail is an absolute classic. Dating back to Harry McElhone in 1919 (in its first iteration), but it only really...

Barossa Recipes: The Dickens Cocktail

The Dickens Cocktail This is a great cocktail for the Winter months. Inspired by a similar concoction made by the Charles Dickens character Mr Micawber, it made his “face shine as if it had been...

Fresh Berry & Mascarpone Cream Tart

Fresh Berry & Mascarpone Cream Tart bake Fresh Berry & Mascarpone Cream Tart recipe by claire wood // carÈme pastry Ingredients 375g packet Carême butter puff pastry, defrosted 1 egg, beaten 250g mascarpone cheese 600ml thickened cream 1/4 cup...

‘Blood of the Matriarch’

'Blood of the Matriarch’ cocktail 'Blood of the Matriarch’ recipe by GEOFFREY HUNT // THREE75 BAR + KITCHEN Spring in the Barossa is a great time to drink darker spirit-based cocktails – it’s warming up, but still a little...

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