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Proudly calling Seppeltsfield home is Barossa Chef, Owen Andrews. Owen is the Events Executive Chef for Seppeltsfield, heading the service of weddings, corporate events and private functions in the many available venues within the estate.
Owen is driving a renaissance of traditional food culture at Seppeltsfield. Recommissioning an old Smokehaus - not used at the estate for 80 years - for the preparation of smoked butters, bacon and salt and aging prosciutto in old wine cellars, being recent highlights.
In addition, Owen’s explorative nature is uncovering unique food elements to the Seppeltsfield estate and surrounding districts.
Pickling Palm tree dates and foraging wild Fennel, examples of distinctive locavore elements in his culinary philosophy.
A full service and production kitchen at Seppeltsfield has recently enabled Owen to release a range of providore, including marinated olives, onion jam and signature salad dressings.
Be sure to also keep up to date with the next instalment of Unearthed@Seppeltsfield – a regular foodie event held on the Seppeltsfield property. Seppeltsfield turns hidden venues into ‘pop-up’ restaurants and lounges, showcasing Barossa-themed street food alongside Owen's chef’s table degustation experiences.