Eat & Drink
The Barossa is home to the best preserved regional food identity in Australia. Our unique history has delivered into the present day a rich, abundant food tradition that pulses through our community.
Originally settled by Silesian and Prussian farmers, the Barossa’s relative isolation and fiercely proud and independent settlers meant that the newly arrived food traditions remained remarkably well preserved. Today, still, honey biscuits are baked and given as gifts at Christmas time, pickled onions and homemade dill cucumbers grace many a kitchen benchtop, ready to be dipped into at the drop of hat and the annual rote grutze championships at the Tanunda Show is as fiercely contested as the local footy finals (although admittedly with a little more decorum).
But this is not a food culture looking to the past. The Barossa revels in food. Adores it.
The legions of home gardeners and orchardists, the deservedly famous Barossa Farmers Market, the enthusiastic carnivores stringing homemade mettwurst from the rafters in their cellar, the sourdough starters passed from family to family at playgroup catch ups – it all weaves together into a riot of colour and flavour.
The definitive characteristics of modern Barossa food are generosity, seasonality, eating close to the soil and the satisfaction of knowing the very people who have grown, gathered, baked and moulded your food.
This is a place where some of the best restaurants in Australia sit proudly alongside the best produce in Australia, where family recipes are jealously guarded and generously shared (albeit with the odd measurement tweaked here and there…..) and where visitors to our region are invited to pull up a chair and join our table.