We're championing fresh food that packs a flavour punch, from salads and vegetable-packed bowls to grains and light desserts.
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Cue the Champagne.
Here, we've made the dough in a food processor, but it's really quick and simple to do by hand as well. If the dough seems a little too wet just add a little more flour.
Dinner daily 7pm-9.30pm
Changes at Appellation have made the Barossa restaurant a more relaxed place to eat. The interior is still defined by earthy colours and striking artworks, but red felt mats on bare timber tables have introduced a more casual tone. A fresh menu from chef Ryan Edwards, with choices of four courses for a set price, features exceptional local produce in bold flavour combinations. Tomato and saffron soup creates a great flavour base for plump Spencer Gulf prawns, while Hutton Vale lamb roasted in a ras el hanout spice mix is embellished by smoky white eggplant purée (although grilled duck breast with satsuma plum is overly sweet). Good cheese options complement desserts of black Genoa figs in syrup and apricots with lemon balm. Appellation's famous wine list - expertly presented in clearly defined categories - has been pared back, but still sweeps across vintages and varieties, from global benchmarks to Barossa rarities.
4 courses $120
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