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Christina Pfeiffer

Barossa Farmers Market

Angaston

Held every Saturday  from 7.30am to 11.30am, the market brings together  local produce, from  bush dukkah (seeds and nuts)  to grandma's recipe for Rote Grutzen (a German-style port wine grape and sago dessert).  Banners advertising  'real food from the homes and farms of  the Barossa' sum up the  market. Pick  up homemade muffins, handmade chocolates, freshly cooked quiches and umpteen different kinds of smoked meat, pickles and dips. The market has a reputation for the best bacon and egg rolls, at A$5 (HK$29.70).

Appellation

Peppers the Louise,

Seppeltsfield Rd, Marananga

(www.peppers.com.au)

Executive chef Mark McNamara, gold medallist in Tasting Australia's national culinary competition, is passionate about using fresh seasonal produce.   The restaurant is intimate and contemporary in design while the food, wine and service are top  notch.  To start, try the tasting plate of local duck, featuring rillettes,  red gum smoked breast and liver parfait. For mains, there's butter-fried fillet of South Australian snapper with lemon, fine asparagus and baby capers. And dessert chocoholics can't  go past the rich tart of Haighs chocolate with anise-infused pineapple sorbet and peppered blackcurrant glaze. Two courses cost A$52, three courses A$70 and four courses A$85.

Maggie Beer's Farm Shop

Pheasant Farm Rd, Nuriootpa

(www.maggiebeer.com.au)

Barossa Valley's  celebrity television chef Maggie Beer is a stickler for creating products with the best-quality seasonal produce.  The Farm Shop menu shies away from heavy lunchtime meals  in favour of all-day grazing,  with  lip-smacking  goodies  such as pates, cheeses, olives, wood-fired bread and quince paste.  Try pheasant and porcini terrine with cabernet sauce, rocket and preserved lemon (A$15), seasonal fruit tarts (A$5), creme caramel (A$5.25) and delicious homemade ice creams (A$3.50). For innovative culinary ideas turn up at 2pm any day for  a cooking demonstration.

Rendezvous House

22 Murray St, Angaston

Modern paintings by local  artists hang on the walls of this fashionably renovated homestead (left), with its fresh, creative atmosphere.  Food is prepared without artificial preservatives, chemicals, deep frying or microwave ovens  and  meat  is free from artificial hormones. Try the salt and pepper squid with zesty greens (A$8) or beef fillet with mushrooms, caramelised red wine onions and chick liver pate in pastry (A$17).

1918 Bistro and Grill

94 Murray St, Tanunda

(www.1918.com.au)

Set in a stately Federation-style home and named after the year  in which the foundation stone of the home was laid,  1918  opened  in 1992. Dine in the cottage garden in summer. In winter, a crackling log fire provides an ambience that encourages long meals savoured with some of the best local wines. Try the grilled kangaroo fillet with baked quince, Schulz's bacon, tomato jam and roasted chestnut dressing (A$26). For dessert, the delicious homemade Baileys and scorched almond ice cream with praline tuiles and hot chocolate sauce (A$12) is unbeatable.



Barossa Valley