Experience No.060 in Australian Traveller Magazine’s 100 Greatest Australian Gourmet Experiences.

Not all farmers markets are created equal. To be successful they need an avid market-going public and great providores. This is an infinitely easier task when you’re supported by the population base of a city – but in regional Australia, even though you’re closer to the providores, it’s that much harder.

“The market stall operators deliver more than 80 percent of the produce we use in our kitchen.” Mark McNamara, Apellation at The Louise

As producers, the fine folk of South Australia’s famous Barossa region are an autonomous and culturally protective bunch. They established the Barossa Farmers Markets nine years ago to maintain and grow their proud tradition of independent producers. Being one of the best food regions in Australia just happened to make it more viable.

Every Saturday at the Vintners sheds in Angaston the locals are spoilt for choice as their producers offer the week’s very best crop. From artisan hand-collected Turners Honey to pasture-fed Pewsey Vale beef and several organic fruit and veggie growers, this is produce as it should be.

Just ask Mark McNamara, executive chef of Appellation at The Louise and No. 17 on this list, who takes hotel guests on a tour of the markets every Saturday. “The market stall operators deliver more than 80 percent of the produce we use in our kitchen.”

Now that’s authentic.

Did you know: The Nuriootpa Valley High School is one of a kind in Australia. The students make and sell their own wine, called Nurihannan Wines, which can be purchased at the Barossa Small Wine Makers Centre. To give the budding adults the greatest education, they’ve also trained their own racehorse.

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