Appellation

“Food is intrinsically linked to the definition of a region’s community and culture. We harvest from our own kitchen garden for our contemporary menus, and bake, cure, smoke, pickle, and ferment according to centuries-old Silesian traditions. We showcase Barossa wine and food as the most natural of partnerships.”

Pork neck with fermented shiitake, cabbage, and black garlic; roasted baby fennel with chickpea, miso, and almond; and quince with marzipan and honey.

It’s not just the produce that is determinedly local at Appellation; it’s the kitchen talent as well, with Barossa-born top Chefs Daniel Murphy and Emily Murphy choosing to remain in the valley producing world-class, regionally inspired dining. And why wouldn’t they? This serenely relaxed restaurant with its vineyard views is part of The Louise, one of Australia’s most luxurious regional resorts.

The menu and award-winning wine list showcase​ the symbiotic relationship between farmer, winemaker, and chef – there is always pork, for instance, because they have “Australia’s best organic, free-range pork” in their backyard, and also because “wine loves pork”. Japanese and Korean flavours, such as house-made miso and kimchi, and shiso leaves from the garden, reflect the evolution of Australian cuisine, while richly flavoured, syrupy preserved fruits are a recurring theme in homage to the community’s Silesian heritage.