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All-Star Yum Cha
22.03.2017

What happens the morning after the World’s 50 Best Restaurants awards? We treat the chefs to a world-beating yum cha session, as Dani Valent discovers.

Honey Fingers, Melbourne's inner-city beekeepers
22.03.2017

Single-source honey putting community and sustainability next to sweetness.

Vermouth is having a moment
21.03.2017

More and more adventurous local winemakers are embracing Vermouth's botanicals, writes Max Allen.

Exploring Indonesia's Komodo National Park
21.03.2017

Indonesia's Komodo National Park is home to staggering scenery and biodiversity. Michael Harden sets sail in a handcrafted yacht to explore its remote islands in pared-back luxury.

The new cruises on the horizon in 2017
21.03.2017

Cue the Champagne.

Seven recipes that shaped 1980s fine dining
21.03.2017

Australia saw some bold moves in the ’80s, and we’re not just talking hairstyles. Greater cultural references started peppering the menus of our restaurants, and home-grown ingredients won a new appreciation. The dining scene was coming of age and a new band of pioneers led the charge.

Where Melbourne's finest will take the World's Best Chefs
20.03.2017

Leading chefs descend on Melbourne in April for The World’s 50 Best Restaurants. We asked local hospitality folk who they’d abduct for the day and where they’d take them to show off their city. There may be coffee, there may be culture, but in the end it’s cocktails.

What is aquafaba?
20.03.2017

Aquafaba is growing in popularity among the vegan community as an egg substitute. But what exactly is this strange sounding ingredient?

Appellation
Modern Australian
Appellation
-34.486737,138.94651

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.


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At a glance

  • Food:
  • One Star
  • Wine:
  • Two glasses
  • Price:
  • 4 courses $120

     

  • Feature:
  • BYO
    Licensed
    Bar
    Vegetarian
    Wheelchair Access
    Outdoor dining
    Private room
    Impressive Wine List
  • Cards:
  • American Express
    Diners Club
    Eftpos
    MasterCard
    Visa
  • Bookings:
  • Bookings essential
  • Chef:
  • Ryan Edwards

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