BAROSSA VAL­LEY, SA

Country Style - - YOUR PAGE - SAM SMITH

Af­ter he was pro­moted to head chef of Fino at Sep­pelts­field in 2015, Sam Smith and his fam­ily re­lo­cated to the Barossa Val­ley. “I’d been com­mut­ing from Ade­laide, but hav­ing a con­nec­tion to the place is im­por­tant in a re­gional restau­rant,” he says. “Now my daugh­ter goes to school with the chil­dren of the peo­ple who sup­ply our lamb.” Home to some of the coun­try’s top food and wine pro­duc­ers, it’s no won­der Sam is en­joy­ing his new life in the Barossa. Name your favourite lo­cal restau­rants. Mat­teo and Fiona Car­boni’s Casa Car­boni is a very spe­cial enoteca, wine bar and cook­ing school in An­gas­ton. They sell a fan­tas­tic se­lec­tion of Euro­pean wines and make ar­guably the best pasta in SA. Hent­ley Farm, at Sep­pelts­fi­field, is one of the best fifine-din­ing ex­pe­ri­ences in the state. To eat the food pro­duced by chef Lach­lan Col­will and his team is to ex­pe­ri­ence a per­fect bal­ance of tex­tures, flflavours, and clas­sic and mod­ern styles. The food is matched with great wines and the mu­sic is pretttty good, too. And if you’re lucky enough to be a mem­ber of Rock­ford Wines’ Stone Wall So­ci­ety — or know some­one who is — the Stone Wall long ta­ble lunch is a must. Hus­band-and-wife team San­dor and Lau­ren Pal­mai cook ex­cep­tional pro­duce sourced from the win­ery’s pri­vate gar­den. Ev­ery chef’s dream. Best break­fast? El Es­tanco in Greenock is great for break­fast and cofff­fee. And on Fri­day nights they fi­fire up the wood oven. The Barossa has a rep­u­ta­tion for fan­tas­tic pro­duce — what do you look out for at the mar­ket? The Barossa Farm­ers’ Mar­ket is held ev­ery Satur­day morn­ing in An­gas­ton. My pick of the stalls are: The Dairy­man for buttt­ter and free-range pork; Barossa Birds for free-range chicken and quail; Littt­tle Bun­yip from Clare for mush­rooms and sprouts; and Mehl Bak­ery for fan­tas­tic sour­dough and amaz­ing crum­pets. Get there early for the crum­pets — the stall­hold­ers seem to grab most of them. Any other rec­om­men­da­tions? Other no­table pro­duc­ers to look out for are Huttt­ton Vale Farm for lamb and ducks, and Torzi Mattt­thews olives. There’s also a great his­tory of fruit grow­ing in the val­ley. Many of the orig­i­nal or­chards still ex­ist, pro­vid­ing sea­sonal blos­som and an abun­dance of dried fruits for sale. Scout out donut peaches in sum­mer. What are your picks of the many winer­ies? Hunt around for some of the smaller winer­ies and newer wine­mak­ers who are do­ing in­ter­est­ing things. Some ex­am­ples are Shob­brook Wines, Yel­land and Papps, Sami-odi and Rug­ga­bel­lus. Any other places of in­ter­est? The Kais­er­stuhl Con­ser­va­tion Park is a nice place to walk, and you can jump onto part of the Hey­sen Trail at Bethany. For ad­dress de­tails, see page 112.

CLOCK­WISE, FROM ABOVE Sam Smith, head chef of Fino at Sep­pelts­field; a salad of saf­fron-poached chicken at Fino; look­ing down on the pad­docks and vines of the Barossa; hand-rolled pasta with veg­etable ragu at Casa Car­boni in An­gas­ton; the big skies and rolling farm­land of the Barossa Val­ley.

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