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, 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. 

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 and where visitors to our region are invited to pull up a chair and join our table.