Visiting Barossa Cellar once again for our Barossa Future Leaders program, our Food Projects manager Mark McNamara took us through the history and evolution of Barossa cuisine. Starting with a lesson on native Indigenous Australian plants and foods in the region, we learned about the introduction of Germanic foods and why they became such a fixture of the region to this day.
An excellent cheeseboard full of pickles, salt stick, pretzels, mettwurst and dried fruits gave a practical lesson to the students, which was heartily appreciated
