Saskia Beer presents dishes from her childhood at Whistler Wines for Barossa Gourmet Weekend 2013.
31 July 2013
Whistler Wines, Seppeltsfield Road, Marananga, August 17 – 18, 2013
Saskia Beer is celebrating Barossa Gourmet Weekend with a menu inspired by the food she grew up with and the region’s renowned ingredients she cooks with today.
Traditional favourites of scrambled eggs, roast chook and bread & butter pudding are all there, with some notable additions that reflect Saskia’s unique Barossa upbringing, including yabbies, pheasant, duck confit, pickled quince, boletus mushrooms and quandongs.
“This year, I wanted to go back to the heart of what our Gourmet Weekend is about – celebrating Barossa food with the region’s distinct wines, and creating shared experiences,” Saskia said.
Saskia’s childhood family table was a combination of produce from her father’s game bird farm and orchards; and her mother’s passion for cooking.
It is here she inherited the values of honest cooking and respect to produce, and learnt her craft, helping mother Maggie in the kitchen of her Pheasant Farm restaurant.
“My first cooking gig was at the age of 12 making scrambled eggs for our family Gourmet Weekend event. Every serve made to order, which is what I still live by today.”
The Barossa Gourmet Weekend was established in the late ‘80’s, and Saskia has been involved almost every year. For the past seven years, she has partnered up with Whistler Wines, owned and operated by the Pfeiffer family.
“They are great winemakers as much as they are great hosts. It is part of the real Barossa experience – a gathering around the campfires with great food and a glass of red. It’s an old fashioned Barossa party.”
As a menu inspired by childhood memories, the kids certainly don’t miss out, with a tasty introduction to the local produce that features in all of Saskia’s food. Heritage breed pork hotdogs and her famous Barossa Chook tenderloin wraps will be sure to tempt the adults as well at this family friendly event.
Saskia’s ‘Dishes from my Childhood’ menu ranges in price from $5 - $19:
- Poached yabby with scrambled egg & dill served on brioche toast
- Confit of duck with Philip Searle’s onion marmalade (GF)
- Boletus risotto with sautéed Swiss browns with Al’s nude bulb garlic (V)
- Roast Barossa Chicken with prosciutto & sage
- Pheasant pie with sugar cured bacon, pickled quince & jus
- Quandong bread & butter pudding
- Children: ‘Black Pig’ hot dogs with sauce / free range chicken tenderloin wrap
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enquiries, images or to speak with Saskia Beer please contact Mel Routledge
0402 000 697/ firstname.lastname@example.org. More information on Barossa Gourmet Weekend can be found at www.barossagourmet.com
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