When you’re talking about Barossa Valley produce, the family name of Beer is inescapable. Matriarch Maggie remains a primary figure shaping the culinary showcase of local produce from the region, but it is her daughter Saskia who has been part of the latest move in evolving the regional dining experience.
As an artisan food producer, cook and food educator, Saskia Beer has been a pivotal part of the transformation of the Novotel Barossa Valley Resort’s restaurant over the last few months with new eatery The Cellar Door Kitchen Restaurant and Bar a clear reflection of her ethos. Working alongside Novotel’s chefs and kitchen team, Saskia has developed a winter menu where each dish has a story and represents the quality of the region. With a Charcuterie section and fresh vegetable and herb displays, the produce is positioned as the hero of the restaurant.
It’s easy to get all caught up in the flowery language around these sorts of ventures so to simplify it all, the main reason everything is going to taste so good is because it is all sourced from nearby producers. Which is not only great for the local economy but great for the chefs working with the ingredients and by virtue, to the benefit of diners.
The new menu features local cheeses from Victoria McGlurg, smallgoods selected and aged by Saskia, fresh vegetables and herbs by Aldna Farms and Barossa Famers Market along with other small producers through the local farmers market. Saskia’s free range chicken, mushroom and bacon pie and suckling free range Berkshire pork scaloppine are must try mains, along with Suffolk Lamb from produce partner Hutton Vale Lamb and Ducks. Guests are invited to finish their meal with a gingerbread soufflé, lemon meringue tart or a cheese plate with Maggie Beer Quince paste and Barossa Bark.
Upholding its name, The Cellar Kitchen’s Sommelier has designed a detailed wine list comprised of Barossa Valley’s finest drops and local favourites to complement the menu. We noted a couple of Glam favourites on the list including Poonawatta, Grant Burge, Rockfords and a special appearance from Shaw & Smith’s Barossa vineyards included.
Another exciting element of this new destination is the availability of tailored food experiences provided by Saskia and her team. Guests will be able to immerse themselves in the Barossa Valley food scene by visiting local farms, producers and Barossa identities that will share their food and wine philosophies.
While there are a lot of experiences competing for your attention whenever you visit the Barossa, this one should be firmly on your bucket list to get an authentic insight into the region. And quite seriously, why not make a night of it and stay at the Novotel? Who wants to drive back home to Adelaide on a full stomach when you can stay for breakfast as well?