An abundance of vineyards, orchards and market gardens provide fresh local produce to the inventive chefs of the Adelaide Hills. Here you will find charming villages, boutique wineries and fine restaurants. Piccadilly Restaurant & Wine Bar, 74 Mount Lofty Summit Road, Crafers (mtloftyhouse.com.au) Located within a historic country house that has been refurbished as a boutique hotel, Piccadilly Restaurant serves hearty country-style cuisine utilising fresh local produce along with yield from its organic kitchen garden. Look out for the oven-roasted parcel of Udder Delights: feta wrapped in filo pastry with mushroom duxelle on a salad of rocket and semi-dried tomatoes. Udder Delights is a cheese factory that produces gourmet products. After lunch, wander around the formal gardens and enjoy views over the Piccadilly Valley. Expect to pay A$59 (HK$440) for three courses. Petaluma Restaurant, Mount Barker Road, Bridgewater (bridgewatermill.com.au) One of South Australia's top winery restaurants, the fine-dining Petaluma Restaurant is housed in the historic Bridgewater Mill building. Chef Le Tu Thai serves up contemporary French fusion cuisine; look out for the grilled Kangaroo Island marron with crustacean mousseline, shellfish cappuccino truffle cream and salted duck egg. Combine your meal with a visit to the Petaluma cellar door, in the same building, for wine tasting. Expect to pay A$90 for three courses. Mount Lofty Summit, Summit Road (mtloftysummit.com) Located 730 metres above sea level, Mount Lofty Summit restaurant has the best views over Adelaide (left). Inside you can gape at the views through floor-to-ceiling glass from almost any table. But for those facing away from the view there is the semi-open kitchen to keep diners entertained. The menu is contemporary Australian with a variety of meat and fish. Expect to pay A$60 for three courses. Maximilian's Restaurant & Cellar Door, Main Street, Verdun (maximilians.com.au) This European-style farmhouse restaurant offers cosy log fires and alfresco dining surrounded by vineyards. Maximilian's Vineyard was planted in 1994 with the classic varieties of cabernet sauvignon and chardonnay. The property's history dates back to 1851 when Verdun's first publican, John Stanley, built the original Maximilian's homestead to serve the area's railway workers. The cuisine is influenced by Austrian, Swiss and French cooking with classics such as prawns Florentine, snails Bourguignon and chateaubriand on the menu. For an experience to remember, arrive by helicopter from the city. Expect to pay A$65 for three courses.