We’re lucky here in South Australia to have so many beautiful wine regions so close to Adelaide.
One sunny winter’s day we decided to have a family day out and took a drive to the Barossa Valley: about an hour’s drive from where we live.
We headed to Tanunda for lunch at Harvest Kitchen. Harvest Kitchen is the partnership of Pete Little and Tracy Collins. Tracy has lived in the Barossa all her life and is best known for making it to the top five of the last series of Masterchef Australia. Harvest Kitchen also has wines from her own label, Massena, which she started with her winemaker husband, Jaysen Collins. Tracy and Jaysen joined with six other small winemakers to open a cellar door called Artisans of Barossa.
Harvest Kitchen is the restaurant attached to Artisans of Barossa cellar door. On this sunny day we were impressed with the beautiful view of the vineyards and blue sky. Harvest Kitchen and the Artisans of Barossa share the same roof with a beautiful veranda looking out onto the stunning view. We sat inside, surrounded by large windows, which can open up during the warmer weather. I’m glad we booked as it filled up quickly and once it was full, the noise level rose.
Once we were seated our waitress suggested that the menu is designed to share, so we decided on four dishes.
The Pecorino and local smoked hock croquetas with aioli, were warm and crunchy with a strong (but not overpowering) smoky flavor and gooey cheese. Very moreish! Plus, roasted butternut pumpkin with haloumi and walnut rocket pesto. I really wasn’t expecting half a pumpkin. Upon tasting it, it was so soft and sweet. The haloumi added some saltiness, the pine nuts and pepitas some crunch and I loved the freshness of the walnut rocket pesto. The twice-cooked rare breed pork ribs with green tomato salsa I would have expected to be hot but was served at room temperature. The meat was tender with the salsa adding freshness. The vermouth and dill cured salmon with pickled kohlrabi and horseradish, was light and fresh with the pickled kohlrabi adding texture. The bread served on the side was thinly sliced and crunchy. My husband saw the crispy fried Barossa Farm free range chicken with harissa mayonnaise on another table and we decided to order this also. It took a little while to come out, and was served warm. It had excellent crunch, although I would have preferred the chicken to be less dry.
When the chicken arrived we suggested we order dessert but was told it would come out quickly. I think they were a little short staffed as we waited 15-20 minutes to order dessert and couldn’t get anyone’s attention.