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Saskia Beer's Barossa hotel venture

Eat | Drink | Explore

Local artisan food producer and chef Saskia Beer has partnered with Novotel Barossa Valley Resort to create a new foodie destination for the region.

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The resort has announced that Beer will help with the redesign of the hotel’s restaurant and food and beverage offering, with her vision being to make Barossa ingredients and local producers the “food heroes”.

Its plan involves a complete redesign of the restaurant, with the addition of a “gourmet bar”. The restaurant name will also change, marking the end of an era for Harrys Bar & Restaurant.

“To be working with one of the Barossa region’s finest food specialists is a real coup for us,” says Sarah Henderson, general manager of Novotel Barossa Valley Resort.

“We’re really excited to have Saskia’s expertise from both the farm gate and in the kitchen to bring a true sense of authenticity and locality to the hotel restaurant experience.

“The Barossa Valley has a reputation for its world-class food and wine experiences, and it is our intention to create an inviting new restaurant space and food philosophy in partnership with Saskia Beer, so our guests can ‘Be Consumed’ and taste the very best that the Barossa has to offer.”


Novotel Barossa Valley Resort. Photo: supplied

As part of the plans, Beer will establish partnerships with local provedores, growers and animal producers to create Novotel-branded products, with the resort also planning to grow some of its own vegetables. Saskia Beer Farm Produce will supply the hotel’s ham, bacon, sausages and charcuterie, as well as making stocks, glazes and speciality pies.

Beer will also help train Novotel chefs how to make special sauces, prepare vegetable and salad accompaniments, and in the final preparation of meats.

As well as working with the chefs, she will run farm tours with cooking demonstrations, foraging and skill-based classes for hotel guests and conference groups.

“All my dishes will be produce-driven, not chef-driven, with ingredients as the hero – for me, it’s really important to pass on our Barossa food heritage to visitors, which in turn helps us to maintain and build that heritage for the next generations,” Beer says.

The restaurant’s new name will be unveiled in May 2016.

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