In a world where fast food and fleeting flavours often dominate the culinary landscape the Watervale Hotel has claimed its place on the global map of meaningful dining. The Clare Valley restaurant has recently been recognised with an international Slow Food accolade.
This award is about more than just delicious food, it’s a reflection of the Watervale Hotel team’s dedication to sustainability, ethical practices, and growing their own produce.
The Slow Food movement, which started in Italy, celebrates food that’s “good, clean, and fair.” It honours those who respect the environment, support local traditions, and work to protect biodiversity.
For Watervale Hotel, this isn’t just a trophy on the shelf – it’s a recognition of their ongoing commitment to these values.
“Slow food is a globally acknowledged benchmark that reflects a philosophy rather than a quality standard,” says co-owner Warrick Duthy.
“Chef and partner Nicola Palmer and our entire team, share their philosophy and feel kindred connection with Slow Food kitchens all over the world.”
That philosophy pulses through every plate served at Penobscot Restaurant, the hotel’s intimate ten-seat degustation experience located within the working kitchen.
It is here, at the Chef’s Table, that guests are immersed in a culinary journey fuelled by the organic, biodynamic, and sustainable produce from the hotel’s Penobscot Farm, just steps away from the dining room.
“Penobscot Farm, and our other ethical suppliers of regenerative, free range, grass fed, ethically fished or feral proteins are the real heroes of the Watervale Hotel,” Warrick explains.
“Penobscot Farm is organic and bio-dynamic … we are regenerative farmers.”
This farm-led approach is not just a marketing tagline. It is the heartbeat of the menu.
“We plant what will help heal the Earth, and when produce is ripe it is delivered to the kitchen. Only then do Chef’s start to design dishes.”
Flexibility is key, with menus change often to highlight what is available.
Chef Nicola Palmer crafts authentic dishes with powerful fresh flavours but delicate touch. Nicola and her team pick daily for the ever-changing menu.
“It’s not just seasonal. We tweak the menu at least weekly to reflect the produce we receive,” says Warrick.
“You have to be more creative to find ways to get farm produce into food – even desserts!”
Collaboration also plays a starring role.
“We work with regenerative farmers, growers of free range poultry and grass fed beef. We also source feral meats such as camel, goat and kangaroo to play our part in sustainability.”
A standout dish on the current degustation menu sums it up perfectly.
“We are currently serving a dish as part of our degustation that is kangaroo cooked two ways – smoked and slow cooked tail, and seared loin, with fried sage and quandong compote … an Australian slow food dish!”
The hotel’s vision does not stop at the table. Penobscot Restaurant guests can take a 90-minute tour of the farm, exploring permaculture design, Clare Valley geology, and eco-friendly agriculture. It is an experience that not only feeds the body but also educates the mind.
Whether you are stopping in en route to the Flinders Ranges or making Watervale your Clare Valley destination, one thing is certain. This is not just a restaurant. It is a movement. And it is helping to heal the Earth, one delicious meal at a time.
Penobscot Restaurant – Watervale Hotel
Where: 37 Main North Road, Watervale
What: Penobscot Restaurant offers two sittings per day at 12pm and 6pm for $150 per person. Groups of four or more can book private rooms seating up to 6, 10, or 22 in the hotel’s Hell Hole. Dogs are welcome in the Beer Garden. Guests can also join a 90min Penobscot Farm Tour at 4pm for $100 per person, covering Clare Valley’s geology, history, and sustainable farming practices.
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Other ‘Snails of Approval’
As of April 2025, several establishments in South Australia have been awarded the Slow Food “Snail of Approval” for their commitment to the principles of good, clean, and fair food. These include:
- Watervale Hotel / Penobscot Restaurant (Watervale)
- The UPPside (Penwortham)
- Wiech’s Barossa Valley Egg Noodles (Barossa Valley)
- Unico Zelo Wines / Applewood Distillery
- Millbrook Valley Farm
- Paracombe Premium Perry
- Chef Kane Pollard
- Chef Nick Tadija
- Chef Enrico Sgarbossa
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