After more than 30 years behind the stoves, executive chef Mark McNamara plans to explore the world of food through travel, writing and consulting. Mark has lead Appellation from opening night guiding it to recognition as SA's top-rated restaurant. Mark passes on the mantle to a trusted team developed under his leadership over the past years. When Appellation at The Louise re-opens on 28th July after its annual 4-week closure it will be led by executive chef Ryan Edwards, head chef Alicia Stiesch,  F&B director Peter Little, restaurant manager Melissa Beer and sommelier Cassaly Fitzgerald. We also say a heartfelt goodbye to general manager Andrew Morphett who will be heading off on new ventures. A big thank you to you both.

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Winter is a time for keeping cosy with rich wines and comforting food, a time for snuggling up and a chat by a warm fire. It’s also a time when the Barossa shines, rich Shiraz and blends are perfect warmers and cellar doors surrounded by brooding vines in their leafless shapes are picture perfect. Winter also means an opportunity to crack open those fortified wines and neighbouring winery Seppeltsfield has the world’s largest unbroken collection of fortified wine dating back to 1878.  As a guest of The Louise you can book the Ultimate Legend of Seppeltsfield Tour, wander the historic homestead, tour the cellar and taste a fortified wine from your birth year. Wow!

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Everyone’s talking nose-to-tail, local, seasonal, regional and we’ve been doing this since we opened our doors. Our kitchen team and food philosophy under-pinning all that we do are about making the most of the region we live in, using traditional food ways to create delicious dishes. And yes we smoke...er of the food kind...making our own honey-cured bacon, cold smoking duck breast with juniper and red gum for our signature duck tasting plate. We source meat from farmgates and butcher it ourselves. We bake our own breads (our 7 year old resident sourdough Arnie can be pretty demanding). This is a kitchen that really follows tradition rather than talking about it.
 

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Spice up your gathering this weekend with this delicious Barossacoska cocktail from Appellation…
 

45 ml Yalumba V d Vie
60ml Verjuice
1 Kaffir lime leaf
10ml Lime juice
15ml Ginger Syrup
6 half wheels of lime
Crushed ice
Soda water
 

Method:
Lightly muddle lime leaf, lime juice and ginger syrup in an old fashioned glass
Add alcohol and lime wheels
Fill with ice
Stir well
Add soda
 

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