Throughout the month of July, two Barossa icons, Fino and Seppeltsfield are partnering to bring back a legendary Shiraz pie.
The pie, which will be on the menu throughout July, mixes Seppeltsfield shiraz with Barossa regional characters; Hutton Vale Lamb, Seppeltsfield Shiraz and Torzi Matthew’s olives. Truly a pie of the Barossa region, this winter warmer is best enjoyed in front of the FINO Seppeltsfield fireplace accompanied with a glass of Shiraz of course
Owner-Chef David Swain created this legendary pie nineteen years ago after a discussion he had with McLaren Vale’s formidable Pip Forrester from the Salopian Inn and Wirra Wirra’s legendary founder Greg Trott. Greg, Pip and David were fiercely supportive of regional food, and of doing things that would encourage people to experience regional dining. It was in this context that the Shiraz Pie was born, a combination of local Shiraz, lamb and olives.
“It was an instant hit, I’ve made thousands of these pies. People have asked me for the recipe and versions of it may have slipped out in vulnerable moments but it has been something of a secret treasure that I’ve managed to hold onto over the years. It’s a nostalgic dish which will always be one of my favourites and so I bring it back during winter for our FINO Seppeltsfield tribe.” he says.
Fridays at Fino will also see BYBB (aka bring your best bottle) make a return for lunch and dinner throughout July and August.
If you’re particularly feeling the chill, hustle up a group of friends, your best tales and a cracking bottle of wine from the cellars, they’ll open, decant and serve it free of charge!
Find out more about Fino at www.fino.net.au.
Fino is located at 730 Seppeltsfield Rd, Seppeltsfield SA 5355.
More News
