The Barossa food and produce trail
Bakeries, butchers, cheese and farm gates - eat your way across the valley
The plan
The Barossa is as much a food region as a wine one - its German settler heritage left a deep tradition of baking, curing and preserving that still runs through every village. This trail strings together the makers: a bakery, a butcher, a cheesemaker, a farm and a long lunch.
Go hungry, bring a cooler bag, and treat the car as a moving pantry. Most of these are casual daytime stops, easy to combine with a cellar door or two.
How to do it
On a Saturday, start at the farmers market; otherwise start with breakfast baking. Graze through cheese mid-morning, land at a farm eatery for a proper lunch, then grab an afternoon pie in Tanunda. This trail works best Thursday, Friday or Monday, when every stop is open.
Day 1
5 stops-
1Angaston
Barossa Farmers Market
If it's Saturday, start where the makers gather (7.30 to 11.30am) and load up the cooler bag.
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2Nuriootpa
Linke's Bakehouse & Pantry
Streuselkuchen and vanilla slice to start the morning the Barossa way.
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3Angaston
Barossa Valley Cheese Company
Handmade washed-rind and soft cheeses at the Angaston cheese cellar (closed Tuesdays).
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4Nuriootpa
Maggie Beer's Farm Eatery
The valley's most famous larder - lunch by the lake and a pantry raid.
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5
On the map
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Image credits
- Maggie & Simon.jpg by MBC Foods , CC BY 2.0 via Wikimedia Commons