Country Style Australia – June 2017

PHOTOGRAPHY

LISA COHEN, MARK ROPER

THE TOP 100 JOURNEY

Name your favourite local restaurants.

Matteo and Fiona Carboni’s Casa Carboni

is a very special enoteca, wis a very special enoteca, wine bar and ine bar and

cooking school in Angaston. They sell cooking school in Angaston. They sell

a fantastic selection of European wa fantastic selection of European wines ines

and mand make arguably the best pasta in SA.ake arguably the best pasta in SA.

Hentley FarmHentley Farm, at Seppeltsfield, is one , at Seppeltsfield, is one

of the best fine-dining experiences in of the best fine-dining experiences in

the state. To eat the food produced by the state. To eat the food produced by

chef Lachlan Colwchef Lachlan Colwill and his teamill and his team is to is to

experience a perfect balance of textures, experience a perfect balance of textures,

flavours, and classic and mflavours, and classic and modern styles. odern styles.

The food is mThe food is matched watched with great with great wines ines

and the mand the music is pretty good, too.usic is pretty good, too.

And if you’re lucky enough to be And if you’re lucky enough to be

a ma memember of Rockford Wber of Rockford Wines’ Stone ines’ Stone

WWall Society —all Society — or know som or know someone weone who ho

is —is — the Stone W the Stone Wall long table lunch is all long table lunch is

a ma must. Husband-and-wust. Husband-and-wife teamife team Sandor Sandor

and Lauren Palmand Lauren Palmai cook exceptional ai cook exceptional

produce sourced fromproduce sourced from the w the winery’s inery’s

private garden. Every chef’s dreamprivate garden. Every chef’s dream..

Best breakfast? El Estanco in Greenock

is great for breakfast and coffee. And on is great for breakfast and coffee. And on

Friday nights they fire up the wood oven.Friday nights they fire up the wood oven.

The Barossa has a reputation for

fantastic produce — what do you look

out for at the market? The Barossa

FarmFarmers’ Mers’ Market is held every Saturday arket is held every Saturday

mmorning in Angaston. Morning in Angaston. My pick of the y pick of the

stalls are: The Dairymstalls are: The Dairyman for butter an for butter

and free-range pork; Barossa Birds and free-range pork; Barossa Birds

for free-range chicken and quail; Little for free-range chicken and quail; Little

Bunyip fromBunyip from Clare for m Clare for mushroomushrooms and s and

sprouts; and Msprouts; and Mehl Bakery for fantastic ehl Bakery for fantastic

sourdough and amsourdough and amazing crumazing crumpets. pets.

Get there early for the crumGet there early for the crumpets —pets — the the

stallholders seemstallholders seem to grab m to grab most of themost of them..

Any other recommendations? Other

notable producers to look out for are notable producers to look out for are

Hutton Vale FarmHutton Vale Farm for lam for lamb and ducks, b and ducks,

and Torzi Mand Torzi Matthewatthews olives. There’s also s olives. There’s also

a great history of fruit growa great history of fruit growing in the ing in the

After he was promAfter he was promoted to head chef oted to head chef

of Fino at Seppeltsfield in 2015, Samof Fino at Seppeltsfield in 2015, Sam

SmSmith and his famith and his family relocated to the ily relocated to the

Barossa Valley. “I’d been comBarossa Valley. “I’d been commmuting uting

fromfrom Adelaide, but having a connection Adelaide, but having a connection

to the place is imto the place is important in a regional portant in a regional

restaurant,” he says. “Now mrestaurant,” he says. “Now my daughter y daughter

goes to school with the children of the goes to school with the children of the

people who supply our lampeople who supply our lamb.” Hb.” Homome e

to somto some of the country’s top food and e of the country’s top food and

wine producers, it’s no wonder Samwine producers, it’s no wonder Sam is is

enjoying his new life in the Barossa. enjoying his new life in the Barossa.

BAROSSA VALLEY, SA

SAM SMITH

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.

valley. Many of the original orchards still

exist, providing seasonal blossomexist, providing seasonal blossom and and

an abundance of dried fruits for sale. an abundance of dried fruits for sale.

Scout out donut peaches in sumScout out donut peaches in summmer.er.

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.