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Proudly calling Seppeltsfield home is Barossa Chef, Owen Andrews. Owen is the Events Executive Chef for Seppeltsfield, heading the service of weddings, corporate events and private functions in the many available venues within the estate.
Owen is driving a renaissance of traditional food culture at Seppeltsfield. Recommissioning an old Smokehaus - not used at the estate for 80 years - for the preparation of smoked butters, bacon and salt and aging prosciutto in old wine cellars, being recent highlights.
Owen’s career has included spending time in kitchens with international culinary icons Marco Pierre White and Rosemary Shrager, whilst also being selected to cook for MasterChef Australia judges George Calombaris, Gary Mehigan and Matt Preston. He is also a member of the prestigious international gastronomy association Chaîne des Rôtisseurs.
In addition, Owen’s explorative nature is uncovering unique food elements to the Seppeltsfield estate and surrounding districts.
Pickling Palm tree dates and foraging wild Fennel, examples of distinctive locavore elements in his culinary philosophy.
A full service and production kitchen at Seppeltsfield has recently enabled Owen to release a range of providore, including marinated olives, onion jam and signature salad dressings.