Thursday, 5 March 2020

Chefs from some of the Barossa’s most renowned eateries will join forces with wineries and distillers to present a single dining experience: Barossa. Our Story.

The event brings the iconic South Australian region a little closer to home for CBD diners, with the best of the Barossa setting up at the Waterside Workers Hall in Port Adelaide on Thursday, 5 March.

The event will consist of five courses, each matched with wine and gin, with every course conveying a different aspect of the Barossan food identity.

The chefs on board are Peter Clarke (Vintners Bar & Grill), Tim Bourke (Stelzer Road Supper Club), Ryan Edwards (Vino Lokal), Matteo Carboni (Casa Carboni), Kyle Johns (three75 bar + kitchen), Sam Smith (Fino Seppeltsfield) and Julian Velasquez (El Estanco), with drinks on offer from Hentley Farm, Cirillo Estate Wines, Penfolds, Whistler, Two Hands Wines, Purple Hands, Yalumba, Turkey Flat Vineyards and more. A gin bar with locals Barossa Distilling Company, Seppeltsfield Road Distillers and Durand Distillers.

A tasting lounge will also be set up, for the wine and spirit inclined.

Doors for the event open at 6:15pm. For tickets and further information, see the event page.