Mastery takes on many forms in the Barossa. The region constantly attracts some of SA’s finest chefs and winemakers, making the Barossa a destination for wine and food aficionados. The masters are now opening their doors and revealing their secrets in a series of studio lunches at The Barossa Cellar.
The monthly small-group sessions will be interactive, including a cooking masterclass and long table lunch for participants. Limited to just 12 seats per session, you’ll be up close and personal in the kitchen with local food and wine heroes.
They will teach their methods and skills for creating delicious, share-worthy dishes with wines to match, and feed you afterwards! What’s more, the chefs and winemakers have been given free reign to showcase their talents. The things they travel for, research and experiment with in their own time will now be shared with you!
Now you get to reap the rewards of their years of study, with this invitation to participate in the heartfelt Barossa tradition of sharing knowledge, produce and good conversation.
After each masterclass, the 12-person groups join the chefs in The Barossa Cellar’s Grand Hall with its stunning elevated views. A winemaker who shares the chefs’ affinities for the cuisine du jour will share the table, and their wines, with you.
“Whether it’s growing grapes, making wine, farming crops or crafting food, the sharing of skills is an inherent part of Barossa culture, not only from generation to generation but with anyone enthused for knowledge,” said winemaker Troy Kalleske (Kalleske Wines), who will be joining the studio series.
The 2022 Mastery Studio season kicks off with Ode to Japan on Sunday 13 March, hosted by Ryan Edwards (Artisans of Barossa), Kyle Johns (Appellation Restaurant) and Wayne Ahrens (Smallfry Wines). This studio will celebrate the Japanese art of craftsmanship handed down through the centuries and the slinky, textural Barossa wines designed to match.
Each host brings with them a deeply personal connection to the cuisine, whether borne through travel or learned at the hands of a true master.
“I truly appreciate how Japanese chefs strive for perfection and precision. Nothing about this food culture is ordinary,” said Chef, Kyle Johns.
“Japanese cuisine is light, clean and fresh on the palate… making wines to match allows us to explore,” said winemaker, Wayne Ahrens.
The Mastery Studio 2022 season will also feature:
- That’s Amazing Dahl! Lifting the lid on real Indian cuisine (April)
- Dude Food – ribs, rubs, fire & flame: all things smoky and barbecued (May)
- Where the Wild Things Are: a masterclass and lunch celebrating the hunter (June)
Mastery Studio lunches run 10am – 3pm once a month at The Barossa Cellar. Prices range from $190-$240 per person, including workshop and generous wine-paired lunch.
Tickets are available at the Barossa Australia website.
More News
