WORDS BY ALICIA LÜDI-SCHUTZ
SPONSORED
You can always trust a local for that true Barossa experience…
With picturesque vineyard views to the Barossa ranges across the region’s most famous waterway, Jacob’s Creek at Rowland Flat has always been a popular destination for tourists.
But locals may be overlooking a treasure in their backyard and head chef, Sean Lindley says it’s time to discover “Our Table”, the new-look, refurbished restaurant that offers a relaxed casual dining experience for those seeking something a little different.
The restaurant compliments the newly refurbished Jacobs Creek store and coffee shop, offering guests barista made coffees in a relaxed, casual manner and a wide array of gifts and produce to discover.
Having spent close to 25 years living in the Barossa, 11 of them working in the kitchen at Jacobs Creek, Sean is a foodie with a passion for provenance.
“I’m all about where the food is coming from, how it is produced and who produces it,” says Sean.
“Respecting the ingredients, trying not to complicate things too much, using good produce and just balancing the flavours. It’s a very simple style.”
Sean’s food philosophy is enhanced by the way he and his team work, ensuring food complements rather than overpowers a matching wine.
“We start with the wine… that’s the focus,” he says.
A large produce garden at Jacob’s Estate, including olive grove and fruit trees dotted throughout the extensive property, offers further inspiration for an ever-changing menu.
“We work with the gardeners to plan the planting season by season and try and stay ahead so we know what’s coming rather than reacting.”
Sean’s interest in food goes beyond the kitchen. He designed the new kitchen garden visitors to “Our Table” are welcome to wander through as part of the refurbishments at Jacob’s Creek over the past six months.
Having lush, leafy produce so close to hand, mirrors the lifestyle Sean and fiancé Heidi enjoy on their small acreage on the outskirts of Eden Valley. It’s here that he tends to his own kitchen garden, enjoying the stark contrast from the fast paced environment of leading a team of 10 in the fast-paced workplace over the hill.
“I’m all about where the food is coming from, how it is produced and who produces it. “Respecting the ingredients, trying not to complicate things too much, using good produce and just balancing the flavours. It’s a very simple style.” – Sean Lindley
Sean loves the idea of growing his own food and likes to think he’s a bit of a green thumb with his interest in permaculture and organic gardening equalling his passion for cooking.
The experience gained at his own property has made him appreciate the small producer all the more, knowing that the extra time and care put in provides a better quality end product.
“It’s worked out really well. I get to enjoy my work and my hobbies at work, then I get to enjoy my work and my hobbies at home as well.”
Chickens and geese roam freely around the little piece of paradise he calls “Pirate Cove”.
“I guess I just like pirates,” comes the answer to the question he knows is coming.
“Where we are, it’s a bit protected and I think if you filled it with water, it would be like an inland cove?” he says with a laugh.
“We want to start working towards being self-sufficient at home, I just find it a relaxing way to spend my time. It’s a different pace from being in the kitchen. I drive over the hill and switch off… It helps balance it out a bit.”
It’s hard to imagine that this chilled-out vegetable growing chef was once a fiercely competitive martial arts champion.
“That’s when I was living in Tanunda just around the corner from the gym,” he says of his Thai boxing days.
“I got an amateur Australian title and two state titles. I did a bit of boxing back then too. It was pretty much work, train, eat, sleep!”
Whilst it seems like a chef and prize fighter are polar opposites, delve a little deeper and the mind-set is similar.
“There are busy periods when it’s just non-stop and you just can’t keep up, but I enjoy that environment which is why I enjoyed fighting that time… Doesn’t matter what’s going on anywhere else in the world, you’ve got to focus.
“There’s no head space to think of anything else, so you are totally involved in what’s going on at the time.”
But for diners at Jacob’s Creek Visitor Centre’s new restaurant, there is plenty of time to enjoy good food and fine wine.
“Take as little or as much time as you want here….nobody’s in any rush!” says Sean.
“The whole story of the Jacob’s Creek brand is about sharing: family and friends having a good time.”
“Our Table” is just as its name suggests, an invitation to share a leisurely lunch either seated around the long table for 50 outside, or inside the restaurant that is now separated from Cellar Door by oak timber cabinetry, lined with jewel coloured preserves – a nod to the abundance of a traditional Barossa harvest.
Sean sources as much Barossa produce as he possibly can, and if not, he won’t go beyond the borders of South Australia unless it’s for Atlantic Salmon.
“I always spend the time trying to grow and find the good produce and then once we have that, there’s not a lot that has to be done.”
For Sean, it’s all about discovering local food treasures and he is eager to share a fresh approach to dining, with a new menu offering a wide variety of smaller dishes that can be passed around among friends, rather than the more individual experience of set entrée, main and dessert.
“The whole story of the Jacob’s Creek brand is about sharing: family and friends having a good time.
“Yes, we are a large company, but the vines are here, the winery is here, locals work here and we are growing our food here. It’s just like a big family really.
“It’s such a beautiful space and we want to share it!”
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BOOK YOUR TABLE TODAY
View the current menu
Visit the Jacobs Creek website to book your table or contact them via 08 8521 3000
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