Northeast of Adelaide, the Barossa is just a 50-minute drive from the city; a destination that, for most, needs little introduction. Renowned for shiraz and it’s historic wineries, with viticultural history going back to 1842, and, of course, chefs like Maggie Beer; her farm shop and now, The Farm Eatery on the outskirts of Nurioopta. Helmed by chef Tim Bourke, daily menus at the are casual and what you’d expect from the Queen of the Barossa.

But there’s more to the Barossa beyond what you already know. With more than 80 cellar doors, you can taste your way through the region’s diverse varietals – grenache, mataro, semillon and riesling – and find your own Barossa.

Hentley Farm, in the western Barossa, could easily be a one-stop weekend for those looking to take things at a slower pace. A stone’s throw from Maggie Beer’s Farm Shop –– and other well-known sites ––  it’s less about their neighbours stately grandeur with a rustic edge. But it’s no less impressive. Take a tasting in the original stone homestead, dating back to the 1840s, to get a feel for the estate’s main endeavour.

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 The estate restaurant under head chef Lachlan Colwill sits aside Greenock Creek; the focus is about what comes from the estate and the wider region. Set in a converted stable block, it’s the epitome of country fine dining from the kitchen garden, estate orchards and daily foraged ingredients. Set menu is the name of the game here, with a four-course menu probably best for those exploring elsewhere, whereas the seven-course discovery menu is the go for those looking to settle in.

While the obvious thought is to head to the nearest cellar door, instead, duck into the Jam Factory (a studio-space-cum-gallery for a glimpse of artisans at work.) Leather workers, milliners, ceramicists, knife makers and more call this space home; a satellite of the main Jam Factory in Adelaide’s West End Creative Precinct.

At Fino, you’d perhaps expect a languid degustation, but a bright modern menu inspired is perfectly in tune with the seasons of the Barossa. Bread, with butter, salt and sumac is a simple twist, as is garlic and almond paste with grilled zucchini. A hanger steak marinated in cider competes for top status in a week of good South Australian eating.

There’s no better way to get a feel for a region than to track down a farmers market. The Barossa is no different, with the popular Saturday market running from 7.30 until 11.30 in the Vintners Sheds at Angaston. While there’s the best of the region under one roof – fresh meat, veggies, cheese – head to the Breakfast Bar, for a hearty breakfast. Its mission is to highlight market produce but also employs young locals looking at careers in hospitality. Join a tour with, Jess Greatwich, a former market manager, to hear the stories of local producers first hand and the regions development as a food hotspot.

While you may see Michael Wohlstadt of Dairyman at the Barossa Farmers Market, you can also lay your head for the night at his thoughtfully designed farm accommodation. In the foothills of the Barossa Ranges, Wohlstadt produces butter, cream, and heritage pork; his livestock pasture raised. Accommodation comprises The Dairyman’s Cottage, a former milking shed and The Chaff House, one of the areas original dwellings, dating back to the 1840s. Breakfast is to be savoured, with a hamper of farm produce for your breakfast and the chance of an afternoon farm walk. A first hand look at the Barossa farm life.

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Head to Tanunda for a tasting experience at Vono Lokal that explores select Barossa wines from some of the region’s finest producers. Ideal for those that want to spend their time tasting rather than on the road. Flights come in four, six or eight. Vino Lokal also serves as a wine bar, with a menu that complements the vinous offering.