Barossa Cucina at the Barossa Weintal Hotel

The Barossa Valley boasts a long and proud food heritage.  A new generation of chefs and artisan producers are continuing this tradition making the Barossa one of Australia’s premier gourmet destinations.

Food from the Barossa was once grown or manufactured for local consumption only, but now it’s making its way to dining tables all over the world.  The offering was traditionally smoked meats, such as mettwurst, lachsschinken and ham – but now the region offers a huge range or artisan products – like virgin olive oil, pasta, craft beers and specialty cheeses.

The award winning Barossa Valley Cheese Company is one of those producers. Based in Angaston, founder and head cheesemaker Victoria McClurg makes 25 different cheeses from both cow and goats milk.  There really is a cheese to suit all tastes.

One chef who adores using local produce such as the Barossa Valley Cheese is local Adam Swanson. Adam has recently opened the ‘Barossa Cucina’ at the newly revamped Barossa Weintal Hotel in Tanunda.

The ‘Barossa Cucina’ serves up traditional Italian style food as well as classic staples, featuring the best local ingredients.  The atmosphere is comfortable, relaxed and family friendly and is open 7 days a week.