The Eatery review, Barossa Valley best restaurants | delicious.SA: Regional 50

Positioned next to Maggie Beer’s busy Farm Shop, looking out over a dam populated with turtles, The Eatery definitely feels part of the family.

A dish from The Eatery in the Barossa Valley. Picture: Tim Bourke

Pheasant Farm Rd, Nuriootpa

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thefarmeatery.com

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If you are one of those people that wants to know how the chef did it at the end of a wonderful meal, then lunch at The Eatery may be just the first of many visits to this part of the Barossa.

Many of the items on Tim Bourke’s menu – the bread, the butter, the cheese, pickles, roasts, even the pie – are covered in the new program of cooking classes he runs here at other times.

It’s a combination of activities that seems entirely appropriate given this business is run by Elli Beer, daughter of Maggie, whose recipes, books and television appearances have taught so many Australians to be better cooks.

Positioned next to Maggie’s busy Farm Shop, looking out over a dam populated with turtles, The Eatery definitely feels part of the family, especially when mum drops by with a box of peaches or bunch of herbs.

Best known for his time at the luxurious Southern Ocean Lodge, Bourke cooks with a light touch and a good understanding of his mixed clientele.

Simple pleasures such as citrus cured salmon or fried chicken with lemon and coleslaw sit comfortably alongside venison with red cabbage or hanger steak with pickled onion and smoked marrow on a short menu that changes regularly (other than his tribute to Maggie’s signature pheasant pie).

Native ingredients often feature, and other produce comes from local suppliers such as Alnda Farm.

Dessert such as rhubarb with jersey milk ice cream and chamomile should not be missed.

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• Hours: L Thu-Mon
• Bill: E $8-$24 M $34-$41 D $14 | Chef’s selection $60
• Wine: Wine list and BYO | Corkage $17
• Chefs: Tim Bourke