CURLY DOUGHNUT, TANUNDA BAKERY
Similar in taste and texture to a crispy creme doughnut but far better. Get in early when they have been freshly glazed and try not eat it in the car park. The sourdough is also excellent at this bakery, especially paired with some fresh Dairy Man cultured butter and Zimmy's pickles. See Tanunda-bakery.com.au
COFFEE AND CAKE, MAGGIE BEER'S FARM SHOP
This is a fantastic place to enjoy great coffee made with Barossa Coffee Roasters beans, Jersey Fresh Milk, and accompanied by carrot cake. Sit on the deck and enjoy the company of the turtles in the pond. Go early to avoid the crowds. See maggiebeer.com.au
CHICKEN SCHNITZEL, GREENOCK TAVERN
On trivia night, order the go-to chicken schnitty. Enjoyed with mash, pepper sauce on the side, and a Greenock brewers Victorville, watch the local families go nuts over quality pop trivia. It makes for a perfect Wednesday. See thegreenock.com.au
MONDAY LUNCH, FINO SEPPELTSFIELD
Pick a warm, sunny day so you can sit in the courtyard and soak up the Seppeltsfield complex vibe. Food-wise, order anything – it's all good. Fino is the best place to spot local winemakers and hospitality crew sipping on a spritz or two in the sun.
MULBERRIES, ON THE SIDE OF THE ROAD
My favourite pastime as both a kid and an adult is to pick wild mulberries. I rarely use them in cooking as I have my fill when in the tree picking. Late season, go for the dried but the fresh-from-the-tree berries have unbeatable flavour. Don't do this in white clothes as you're going to have a bad time with laundry later on.
DOUGHNUTS, APEX BAKERY
Kind of different to your normal bakery doughnut, these have a noticeably yeasty flavour and real chocolate on top rather than icing. A very Barossan-style doughnut, loved by locals and recommended to tourists as a staple Barossan snack while wine tasting. See apexbakery.com.au
THE WINTER FEAST, VINTERS BAR & GRILL
A longstanding much-loved Barossa restaurant, run by chef/owner Peter Clarke and host Rami Heer. The restaurant backs onto the farmers' markets so the menu is always tasting fresh and reflective of the Barossa's seasons. On a cold winter's night, the fires will be lit and the place will be half full of wine makers. Ask what they are drinking and drink that. Food-wise go hungry and order everything on their modern Australian menu. Seafood, beef, lamb – it's all great and it makes for a pretty ideal Barossan night. See vintners.com.au
Barossa-born Lachlan Colwill trained at top restaurants around the world. In his four years at Adelaide's dining institution, The Manse, he guided it to many top awards. In 2009 he won the national La Chaine des Rotisseurs Chef Competition, and went on to represent Australia in the international competition in New York, placing third. Since opening the restaurant at Hentley Farm in 2012, the Relais & Chateaux member has racked up many prestigious awards and two hats in the Good Food Guide 2018. See hentleyfarm.com.au