MIXED BUSINESS
THE HAIG FAMILY’S COMBINED CELLAR DOOR, GALLERY, RESTAURANT AND PROVIDORE IS A POPULAR DESTINATION THAT APPEALS TO LOCALS AND VISITORS ALIKE.
Restaurant, cellar door, gallery, providore… No. 58 Cellar & Gallery in Port Elliot is a one-stop shop.
THERE’S A LOT to love about South Australia’s Fleurieu Peninsula. And should you happen to be in the historic south-coast town of Port Elliot, where our ambassador Campbell Haig and his wife, Anna, an artist, run No. 58 Cellar Door & Gallery, you’ll find two of this bountiful region’s biggest fans. Port Elliot, about 85 kilometres south of Adelaide, has been home to the couple and their 14-year-old son, Owen, for the past nine years. With a passion for the region’s wine, produce and old buildings, they found themselves drawn to the area and the peninsula lifestyle, as well as its diverse and creative community. When they built No. 58 five and a half years ago, it allowed them to share the best of the area with visitors. The Haigs had already bought Waverley Estate, an 1850s bluestone property, while still based in Adelaide. Since 2004, they have restored and refurbished it as luxury accommodation, catering for individuals and groups. After leaving behind the corporate world of Adelaide for good in 2007, the couple put all their efforts into building up their multi-faceted enterprise. Waverley Estate already had a small boutique vineyard and olive grove, but the Haigs decided to buy another six hectares of vines just north of nearby Bashams Beach. From those two vineyards, Campbell and Anna produce small-batch, handmade fine wines for their Thunderbird label. Campbell’s vision for No. 58, which sits alongside Waverley’s vines, was not only that it created a hub and outlet for the family’s many interests, but it also gave visitors a one-stop shop for a slice of the Fleurieu. “No. 58 Cellar Door was the best way to represent our wines, and it was a natural progression to take our general passion for food, wine, art and tourism that one step further,” he says. “It’s also a place for us, as a family, to engage in all our passions, and to share them with customers.” “Family” includes the Haigs’ four super-friendly border collies, who wait for visitors on the outside deck as the official meet-and-greet party. Once you’ve run the gauntlet of throwing balls for the dogs, inside you’ll find tastings of Thunderbird’s range of wines, including moscato, cabernet sauvignon, sauvignon blanc, shiraz andchardonnay, as well as a changing seasonal menu of regional food. “The focus is always on what’s in season, fresh local produce, and our olives and oils from Waverley,” says Campbell. “We do lunch, coffee and cake, tasting plates, wine tastings, private dinners and cocktail parties.” No. 58 also sells a small range of gifts and collectables, and is a providore for some of the excellent locally made produce: “Handmade dips from The Goods, cheese from B.-D Farm Paris Creek and Hindmarsh Valley Dairy, and Matchett’s water crackers, sauces, and balsamic vinegars and dressings.” Not to mention Owen’s free-range organic eggs. “He’s got 12 chooks and he supplies eggs to the cellar door. And he works here on weekends and holidays.” There’s also gallery space for Anna, a ceramic artist who studied in the UK. Anna coordinates the work of other artists in the gallery, such as well-known still-life and landscape painter Tom O’callaghan, and metal sculpture artists Anna Small and Warren Pickering. “Anna’s ceramic works are mainly functional pieces and are available to buy at the cellar door,” says Campbell proudly. “No. 58 has given us the opportunity to use all of our skills and experiences on a daily basis.” Indeed, the multiple offerings at No. 58 make it a popular place. At any one time, you’re likely to find locals, tourists and weekenders here, Campbell says. “We have created a very good local clientele and following. We also love to add value to the community by supporting local events and assisting with fundraising activities at the cellar door. It’s wonderful to see people getting pleasure out of coming here — as it is for us to meet so many wonderful people. We’re all very hands-on, and that’s what we love.”