Home' micenet eMag : micenet October 2016 Contents The recent complete re-design of the resort’s restaurant, previously Harry’s Restaurant to the
Restaurant Kitchen Cellar, is now under the collaboration of gourmet cook, educator and
producer, Saskia Beer - the wunderkind of celebrity cook Maggie Beer.
It’s Beer’s and the resort’s new food philosophy collaboration that takes some of the credit for
the continuously busy restaurant and the full house on weekends.
The resort’s general manager Sarah Goldfinch said the transformation of the kitchen hasn’t
been so much about the physical as it is about the food, “Saskia has been a great asset over
this process and the team at Novotel have thoroughly enjoyed their educational excursions out
to see the producers. This was a fantastic way for our team to truly understand where the
produce they cook with comes from and how they can share this information to our guests.”
To market, to market...
It was Saskia’s young daughter Lily Beer (fast following in her mother’s and grandmother’s footsteps)
who led our famil group through the bustling Saturday Barossa Produce Market at Angaston. Lily
chatted ten to the dozen, introduced us to the stall holders, and advised us on what to gather for the
sumptuous luncheon Saskia had planned. Produce consisted of organic, flavoursome tomatoes,
sweet red onions, spring onions, lettuce, free range eggs and ripe haloumi, blue, Brie and goat’s
Barossa Valley cheeses. To this we added field mushrooms, organic grass fed chicken, local grown
pork, local Kalamata olives and olive oil and just- baked crusty, sourdough bread.
It’s an ideal activity for a group, allowing them to get involved with the stall holders and paying
for the food with special Barossa Monopoly money, after which they join Saskia who then
prepares an unforgettable meal in the Maggie Beer Farm shop kitchen.
The tour of the Barossa also included a visit to St Hugo winery with its beautifully restored
ironstone building, featuring an underground tasting room, fine-dining restaurant and a luxurious
lounge. The tour included the vineyards, the unique cork trees that line the driveway and a
tutored tasting in the private underground tasting room.
Interestingly, the first St Hugo wine was a Coonawarra cabernet sauvignon, named for Louis
Hugo Gramp, the grandson of a Bavarian immigrant who planted the first commercial vineyard
in the Barossa in 1847. The Coonawarra cabernet sauvignon was the label’s only wine until
2011, when the range was expanded to include fine reds from the region.
Dinner that evening was at Casa Caboni a restaurant, Italian cooking school and enoteca/
wine bar located in the picturesque town of Angaston. Here owner Matteo serves up an Italian
style tapas menu and a daily fresh pasta and conducts team-building classes with activities
specifically designed to test and improve the participants’ communication and leadership skills.
Finally we visited Hutton Vale Farm, a key producer for the Novotel’s restaurant, meeting the
Angas family (after which Angaston is named) a mixed farming business since 1843. In addition
to offering a shared events calendar, so people can join the family and meet other guests, they
also offer exclusive activities for groups. m
Visitors, especially those from NSW and Victoria
are permitted to bring home, without contravening
any food or biological restrictions, fruit,
vegetables, nuts and plants (not wine cuttings)
bought in the Barossa. I filled my shopping bag
with meaty, saucer size field mushrooms, parsnips
(at a snip of the price back home) and dried
apples, as well as my wine purchases.
Receive two night’s
accommodation at any Accor
property within Australia when
you hold an event worth $10k
or more @ Novotel Barossa
For new inquiries only.
Event to be held by end June 2017.
The $10k is represented by combined F&B plus
Subject to availability.
To be eligible quote reference NBVRmicenet
A great place to relax at the
Novotel Barossa Valley Resort.
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