Culinary talent Robin Wagner has joined Artisans of Barossa as head chef, taking over the role from Ryan Edward.
Wagner previously worked at Magill Estate in Adelaide and was named as the Pacific representative for the upcoming S.Pellegrino Young Chef global final to be held in Milan, Italy.
Wagner secured the win with a vegan dish, with the chef set to bring his seasonal-focused culinary approach to Artisans.
“It’s advantageous to work with a seasonal, regional menu,” he says. “Each season has a purpose, and cheffing is about making dishes that showcase local produce. Going one step further, I am excited to work with the micro seasons of Barossa.”
Artisans of Barossa comprises eight family owned wineries that have worked together since 2005 to promote the region’s wines.
In 2021, the group launched a new venue in Tanunda that offers seated tastings and dining experiences alongside a providore.
“It’s a unique experience working with eight winemakers collaborating and
producing various wines,” says Wagner. “I look forward to working with such a beautiful portfolio of wines – it offers flexibility and diversity.”
The chef also hopes to reinvigorate the property’s veggie garden and undertake preservation programs to extend the longevity of produce.
Artisans of Barossa is open seven days, with bookings available.
