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In this video and blog series, Food & Wine and CBS News team up to spotlight the extraordinary people—chefs, winemakers, tour guides—who are deeply devoted to Sydney's culinary culture: Australia Food and Travel Guide
Here, F&W's editor-in-chief Dana Cowin takes in Australia's beautiful Barossa Valley and all it has to offer—from amazing Vietnamese food to an excellent winery tour.
The amply mustachioed, deeply knowledgeable John Baldwin of Barossa Daimler Tours chauffeured me around in the jazziest car: a black 1962 Daimler once used by visiting British royalty. He knows every vine and every person in the Barossa. barossadaimlertours.com.au.
Seppeltsfield is a winery that has turned its magnificent buildings and grounds into a haven for tasters and artisans. For a relatively small fee (around $50), you can ascend to the barrel room to sample the tawny port of your birth year—no difference in price if you’re 90 years old or 25! On the property, at an outpost of Adelaide’s JamFactory, cutler Barry Gardner makes custom knives and also teaches classes. A restaurant with a star chef will open on the grounds later this year. seppeltsfield.com.au; gardnerknives.com.
Run by chef Tuoi Do and her partner in life, Grant Dickson, FermentAsian is a passion project. Dickson has a vast knowledge of the wines of the region; He paired unusual, small-production bottles with Do’s Hanoi spring rolls and other completely fresh Vietnamese dishes. fermentasian.com.
Set in a renovated stable among the vines at Hentley Farm Wines, Hentley Farm restaurant offers a modern tasting menu with surprises like wine marshmallows and a bright yellow pumpkin-ginger puree topped with poppy seeds and served in an eggshell. hentleyfarm.com.au.
The best place to stay in the Barossa is The Louise, which American-born Jim and Helen Carreker have turned into a perfect base from which to visit wineries. Doubles from $490; thelouise.com.au.