Secret Foodies worked with Grant Burge to host a consumer event heroing the Miamba Shiraz.

Take a seat at the long table a prepare to graze on a share menu of South Australian goodness!

Celebrating paddock-to-plate produce and fine South Australian wine, our Taste of the Barossa event was held at Acre Eatery in Camperdown. Overlooking a sustainable inner-city farm, Acre’s 350-seater stable-esque dining room was the ideal place to indulge in the warm wine-making region.

At 4:30pm, Secret Foodies guests were sent an SMS with the “secret meeting location” for the evening. Greeted by Ms Darlinghurst, Aka Alex Adams, at Acre at 6.30pm, a selection of drops from Grant Burge Wines awaited guests keen to immerse themselves in a Taste of the Barossa.

Arriving gradually, guests stepped out onto the wooden deck of Are’s garden terrace for canapes. Bathing in the warmth provided by radiating heaters groups and individuals mingled amongst one another as they prepared to feast on a share-inspired seasonal menu.

Before moving into the restaurant for dinner, it was time to crack open the bubbles. Grant Burge’s Helene Sparkling from 2006 was quickly snapped up by the mingling guests. With a glass of bubbles in hand, we were also treated to Barossa smoked wagyu served on a wafer baguette with a nose-tingling dollop of horseradish cream.

Still sipping on Helene Sparkling another round of canapés appeared. The exchanging of names ceased as guests absorbed the glory of large arancini. The delicate crust hid a smooth stream of pumpkin married with soft washed rind cheese from The Barossa Valley Cheese Company.

Having already enjoyed a sample of some of Barossan decadence, it was time for the South Australian feast to truly begin. Moving into the dining room, with spectacular native ferns hanging above them, guests took their seats at long timber tables.

Before the first dish could appear, Alex formally introduced herself and welcomed the food and wine lovers to the farmyard wonder. Alex encouraged everyone to do as the Barossans do and appreciatively graze on the share-inspired menu with fellow foodies.

Continuing the feast, a delicate mound of cured ocean trout tempted guests as the appetiser for the evening. Paired with fermented beets, the dulcet seafood was perfectly accompanied by the power of chive cream. Served on a crunchy Barossa Bark lavish, the salt and pepper-inspired biscuit complemented the smooth trout and chive pairing. Coupled with the refreshing natural acidity of Grant Burge Eden Valley Riesling, the appetiser left guests wanting more.

Already anticipating the next course, Alex introduced Grant Burge winemaker Craig Stansborough. Exhuming an adoration of wine and his home in the Barossa, Craig explained why he fell in love with the region. Recognising a famishing crowd, Craig joyfully ordered Acre staff to bring out the next course and round of wine!

Before the entree dish could appear, glasses were filled with the aromatic full flavour of Grant Burge Hillcot Merlot 2015. The luscious and flavoursome Merlot was the stunning accompaniment to the belly-warming slow-cooked gnocchi. Guests were treated to the stewed heartiness of rose veal with garden greens. Meanwhile, the vegetarians in the crowd feasted on a plump buttery serving of braised pumpkin. Both dishes of gnocchi were bowls of consistently soothing comfort.

Fighting for every last spoonful of winter-warming gnocchi goodness, the main share dish arrived to appease the ever-hungry hordes.  Representing the true diversity of the Barossa, the main dish was a mixed delight. Soaking in the natural roasting sauces of one another, the shared dish consisted of free-range porchetta and a plethora of roasted garden vegetables.

No true Barossan experience would be complete without wine, and with a new dish a new drop arrived. This time Grant Burge provided its lauded 2015 Miamba Shiraz. Combining warm spice with rich fruit, the intense purple coloured wine went down a treat.

Stomachs expanding, it was time for a food recharge. Alex held a Q&A with winemaker Craig and Acre’s head chef Gareth Howard. Both craftsmen expressed their genuine appreciation for the Barossa and sharing in food and wine.

It was then time for one last hurrah, but dessert was no afterthought. Served with a sweet yet thick lashing of Grant Burge 10-Year-Old Tawny, Acre provided an apple tart tatin for the final course. Smothered in a generous scoop of crème fraiche ice cream, the pulpy shard of apple hid a crunchy pastry base. Even if guests were full, not many could resist devouring the closing bite of the Barossa.

Acre Eatery and Grant Burge Wines crafted a Secret Foodies menu that will no doubt inspire guests to travel to the Barossa a celebrate wholesome food and wine.

Key Objectives

  • Host a consumer event in Syd + Melb to promote Grant Burge Wines
  • Hero Miamba Shiraz
  • Target 200ppl total across both states