Travelling to Barossa Valley has been on my bucket list for a while now. Melbourne to Adelaide is a short one hour flight, and I don’t know why I haven’t travelled there sooner! After a spectacular first visit to Barossa Valley with the girls, I will definitely be back!
We stayed at the Novotel Barossa Valley Resort which is an hour drive from the airport and nestled right amongst the grape vines, boasting panoramic views across the Barossa Ranges and Jacob’s Creek vineyards.
The resort offers an array of outdoor facilities including tennis courts, basketball court, volleyball court, giant outdoor chess set, walking trail, outdoor heated swimming pool and gym.
The morning started perfectly with breakfast in bed with the girls – Lichi Pan (@lichipan), Chloe Ting (@chole_t), Shellie Froidevaux (@ironchefshellie) and Clarice Chian (@brigadeirochoc). With an extensive in-room dining menu, can you blame us for ordering a feast.
A great way to travel around the Barossa Valley is by Barossa Explorer – Barossa’s only Hop On Hop Off tourist bus service (perfect for those to want to enjoy some wine tasting). I highly recommend stopping at the Angaston Farmers Market if you take the bus.
We were given a tour of Angaston Farmers Market and had the opportunity to speak with local business owners and farmers about Barossa’s deep history of winemaking and farming that is firmly rooted in the unique earth that makes its produce and wine so sought after.
We had the pleasure of meeting Saskia Beer (Maggie Beer‘s daughter) who provided us with a cooking demonstration. This was definitely one of the many highlights of this trip for me which gave me a fantastic insight into utilising the freshest ingredients in the region.
The best part of the whole experience is getting to taste Saskia’s cooking! Every dish was absolutely delicious. She used simple and fresh ingredients combined with herbs to create complex tastes.
We also visited Hutton Vale Farm, which has been part of a mixed farming business in the Angas family since 1843. The current custodians, Jan and John Angas, have a philosophy of a sustainable farming program for all their produce. With over 160 years of knowledge of their land filtering through, from generation to generation their kitchen table is laden with home produce including wine, lamb, vegetables and artisan chutney.
Novotel Barossa Valley Resort offers a wine tasting experience in The Cellar Kitchen‘s Tasting Room. The restaurant has recently under gone an extensive refurbishment and it’s collaboration with Saskia Beer has been pivotal part of the restaurant’s transformation. The restaurant’s new name and interior supports its inspired ‘paddock to plate’ food philosophy.
Her company, Saskia Beer Farm Product has successfully engaged local provedores, growers and farmers as produce partners, enabling The Cellar Kitchen to serve up an authentic Barossa Valley experience that is seasonal and references the long standing food traditions of the region.
Read Part II in the next post.