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.
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.
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.
When you’re look for a quick and easy, ‘treat yourself’ dish, these spicy chilli oil noodles are perfect! You can either have them on their own, or we love adding pot-sticker dumplings and steamed greens as sides.
Seppeltsfield Road Distillers’ Barossa-style Clover Club is a cheeky twist on the iconic classic, combining the grown-up goodness of Savoury Allsorts Gin with a playful burst of flavour. Think bright berries, zest citrus and a silky-smooth foam with a dash of nostalgia. Topped with raspberry lollies, it’s bold, a little cheeky and seriously delicious.
It’s Winter in a glass, with a savoury edge you didn’t know you needed. Perfect for cosy nights, served with salty snacks (potato chips for us!) and for anyone that loves their martinis a bit dirty (and a little wild).
This traditional British West Country open top pie is a perfect option for lunch or dinner. The rich filling of potatoes, leeks, garlic, cheese and cream is all wrapped up in our All Butter Shortcrust Pastry to create a hearty pie the whole family will love!
As the Barossa Valley’s chill sets in, there’s no better time to turn to the comforting, time-honoured recipes of our past. This winter, we’ve chosen a beautifully simple Apple Cake from the original Barossa Cookery Book, first contributed in 1932 by Mrs Linda Mayr (page 89 of the original publication).
Chicken noodle soup has long been a beloved staple in Barossa Valley kitchens, dating back to early German and English settlement. For many locals, it’s more than just a meal — it’s a winter remedy, a comfort food, and a go-to for lifting the spirits. It’s often described as “a soup for the soul.”
