Each week, Matteo offers a range of traditional Italian cooking classes using seasonal local produce, like ravioli filled with Barossa Valley Cheese Company goats curd tossed in Paris Creek butter, fresh sage and locally crafted Parmigiano Reggiano cheese. Students can learn to make pasta, gnocchi or risotto in a four-hour class with a wonderful four course lunch and wine included.
Recipes are shared to take home. Stocking European wines, homewares and house-made treats, the Enoteca is open for coffee and lunches Thursday through Sunday.
Feed the senses while sipping fine wines and cooking through a lunch menu personally hosted by St Hugo’s Executive Chef.
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Running each Saturday for around 150 years, the Barossa Farmers Market has been a weekly gathering for the community and visitors to meet local producers, ensuring food is seasonal and singing fresh.
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