production

THERE is a new look to the Novotel Barossa Valley Resort after an extensive refurbishment and the opening of the The Cellar Kitchen Restaurant and Bar. Previously Harrys Restaurant and Bar, the restaurant’s new name and complete interior re-design, supports a ‘paddock to plate’ food philosophy, following Novotel’s collaboration with Saskia Beer. As an artisan food producer, cook and food educator, Beer has been a pivotal part of the restaurant’s transformation. Her company, Saskia Beer Farm Produce, has successfully engaged local providores, growers and farmers as produce partners, enabling The Cellar Kitchen to serve up an authentic Barossa Valley experience that is seasonal and references the long standing food traditions of the region. Taking design cues from Saskia’s food philosophy, the restaurants décor incorporates market-like characteristics with a relaxed garden feel. Fitted out with a charcuterie section and fresh vegetable and herb displays, the produce is positioned as the hero of the restaurant.
General manager Sarah Henderson said: “We are thrilled to finally be welcoming both locals and guests to experience our new restaurant concept. Saskia has been a great asset over this process and the team at Novotel have thoroughly enjoyed their educational excursions out to see the producers. This was a fantastic way for our team to truly understand where the produce they cook with comes from and how they can share this information on to our guests.” Working alongside Novotel’s chefs and kitchen team, Saskia has developed seasonal menus that give guests a taste of the true Barossa Valley. “This has been an exciting project to be a part of and I look forward to seeing The Cellar Kitchen build lasting links within the Barossa community,” she said. “All my dishes will be produce driven not chef driven with ingredients as the hero. For me it’s really important to pass on our Barossa food heritage to visitors, which in turn helps us to maintain and build that heritage for the next generations.” The new menu features local cheeses from Victoria McGlurg, smallgoods selected and aged by Beer, fresh vegetables and herbs by Aldna Farms and Barossa Farmers Market along with other small producers through the local farmers market. Saskia’s free-range chicken, mushroom and bacon pie and suckling free-range Berkshire pork scaloppini are other headline acts. The Cellar Kitchen’s sommelier team has also designed a wine list comprised of Barossa Valley’s finest drops and a skilled team of wine enthusiasts is on hand to assist with wine parings.
The Cellar Kitchen serves buffet breakfast daily followed by an a la carte menu for lunch and dinner. For details see www.novotelbarossa.com.au.