Image Credits: Hentley Farm
Hentley Farm Restaurant has once again been named the best in the state, taking out Best Restaurant of the Year and Best Restaurant in a Winery at the 2026 Restaurant & Catering Australia Hostplus Awards for Excellence. The Seppeltsfield venue’s win, announced at a gala dinner for more than 300 industry guests at the Adelaide Convention Centre, builds on last year’s wins in the same two categories and cements its reputation as one of the Barossa’s most awarded dining destinations.
Following the win, we caught up with Hentley Farm CEO Stu Mosman to chat about what it means to win back-to-back in both categories – and for him, it’s the commitment to exceptional service that means the most.
“The most proud thing is the consistency,” he tells us.
“Fine dining’s about performing at a high level and executing really well, and to see that come to fruition is really pleasing. We sat back and I was pretty chuffed last night when it all happened.”
Despite being named the best restaurant in the state, he’s quick not to dismiss the Restaurant in a Winery category, pointing to the calibre of the competition and naming venues like Maxwell’s and Bird in Hand among the state’s standout cellar-door dining rooms.
“There are some pretty awesome winery restaurants out there, so to see us getting to the top of that tree again was a great result. There’s been a lot of new venues coming on board, a lot of people pushing hard and tweaking their offer, so to get that award again was a very proud moment for the team.”
At the now multi-award-winning restaurant, led by Chef Kyle Johns, dishes are designed with layers of flavour built to complement the estate-grown wines, using local, seasonal and sustainable produce that shifts with the wine releases throughout the year.
However, despite an ever-changing menu, when asked about what’s changed since last year’s win, Stu’s focus is less on the food and more on the people serving it.
“There’s been a big focus on people and culture, and that’s been a really big push for us,” he explains.
“My business partner Cole and I have really been working on developing our team and getting the right people, the right fit. All of our chefs come out to the table to deliver food, and when they’re happy, they come out with that positive energy, that attitude, that pride – and it really enhances the experience. Getting that culture right is almost a secret ingredient in itself.
“We see it in our Google reviews, we see it in the emails I get back – this warmth, this positive energy that’s really come of age over the last twelve months. Our dishes are still complex, still layered, still authentic, but it’s that team energy and that positive nature that’s bringing it to the fore a little bit more now.
“If the team are happy, they’re not just coming out with a plate of food – they’re coming out with a plate of food with heart and soul, and happiness.”
Outside the kitchen, the wine side of the business has had a big week of its own, with the recent Halliday Wine Awards recognising 10 of their wines with gold medal scores.
“It’s been a real halo week for us,” Stu laughs, putting the run of form down to the same combination that drives the restaurant – good people and positive energy that flows from the vineyard and paddock, to the glass and the plate.
“It’s probably the secret ingredient, to some degree.”
Looking ahead, despite some exciting ideas in the works, Stu says he wants to double down on this approach, focusing on the people at the heart of the restaurant – the team who bring the Hentley Farm experience to life and the patrons who choose to dine with them.
Underpinning it all, he says, is a deliberate bet on hospitality in an increasingly automated industry.
“We see that as a really big part of what we’re doing, particularly in the face of AI and people using QR codes and taking shortcuts. We want relationships. We want to know our people, and we want to know what they’re there for.”
“It’s really just investing time in people. We’ve got some good ideas around bringing our environment more into the restaurant, maintaining the quality of the food but increasing our presentation. But we’re also working on that broader experience – from the cellar door into the restaurant and back – so people feel immersed in their journey with us.”
With the South Australian results now decided, Hentley Farm moves forward to represent the state at the national Hostplus Awards for Excellence, carrying the momentum of back-to-back state titles into the next stage of competition.
“South Australia does food exceptionally well – it’s got a wonderful culture for food,” Stu says.
“To be able to represent the best of the best in South Australia on the national stage, we can’t wait. We’re excited, and hopefully we can bring home the goods for South Australia. We don’t live for accolades, but when they come along, we do try to celebrate – and we’ll certainly be doing that this week.”
Hentley Farm
Where: Gerald Roberts Rd, Jenke Rd, Seppeltsfield SA 5355
When: Open for lunch, Thursday – Sunday
For more information, click here.
