Chef Ryan Edwards admits that growing up on a vineyard in Barossa bred a certain complacency towards the region’s food culture. There was nothing special about the Corella pear in your school lunchbox and oh, the repetitious drudgery of the season, broad beans – again?
Like many Barossans, it was leaving that made him realise how unique and simply how good the region’s food is. How unusual it is for the food to be made where you’re buying it from; that the hands passing you the free piece of fritz in the butcher are those that actually made it, to drive past the Corella pear orchard on a daily basis or to have hand-fed the cows from whose milk your butter is churned.
Acknowledgement of Country —
The Barossa is located on the traditional lands of the Ngadjuri, Peramangk and Kaurna people