There’s something about Maggie Beer. Hordes of tourists flock to the verjuice queen’s patch of Barossa land to sample her legendary condiments in the shop that was previously the legendary Pheasant Farm restaurant.

It’s a pretty spot, looking out over a lake so azure it resembles the ocean.

Next door, in daughter Saskia’s eatery, there’s calm to be found away from frenzied fans. Floor-to-ceiling windows look out over leafy views and allow plenty of natural light to spill over the modern, cafeteria-like décor.

On the plate, it’s all homely warmth thanks to chef Tim Bourke. Having come from Kangaroo Island’s Southern Ocean Lodge, Tim is a deft hand with regional produce. The charcoal grill is his ally, as are ingredients sourced from Maggie’s farm and surrounding areas.

Smoky bacon-topped brussels sprouts sing on a bed of black garlic hollandaise, while slow cooked lamb neck topped with onion, jus and shards of crisp cavalo nero is a rich, melt in the mouth dish.

Fried free range chicken (sourced from Saskia Beer) has a spicy bite eased by pickled cucumber and yumm sauce (a creamy chickpea paste). A side of silky-smooth smoked mash is unforgettable.

Desserts showcase fruit from the family’s farm and the wine list includes options from Maggie’s cellar, including her zero-alcohol cabernet and chardonnay.

When the weather permits, an outdoor wood fired oven produces pizza for the masses.