Saskia Beer partners with Novotel Barossa Valley Resort

03 February, 2016 by
Danielle Bowling

Chef and artisan food producer, Saskia Beer, has partnered with Novotel Barossa Valley Resort to help the venue with the transformation and redesign of its restaurant and food and beverage offering.

Beer plans to make Barossa ingredients the “food heroes” at the hotel, and to make it a food destination for tourists and locals alike.

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The hotel’s extensive refurbishment will include a complete redesign of its restaurant, including the addition of a signature Gourmet Bar. The restaurant name – currently Harry’s Bar & Restaurant – will also change in line with the new concept.

Saskia Beer Farm Produce will procure local provedores, growers and animal producers to establish produce partnerships and create exclusive Novotel branded products for the new menus. Saskia Beer Farm Produce will also supply the hotel with products such as ham, bacon, sausages and charcuterie as well as stocks, glazes and speciality pies.

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Beer will train Novotel chefs on how to make special sauces, prepare vegetable and salad accompaniments, as well as sharing pointers on the preparation of meats.

“I’m delighted to be working with Novotel Barossa to help transform their hotel as a real foodie destination, a centre for learning, a generator of unique events, and a chance to build lasting links within the Barossa community. All my dishes will be produce-driven not chef-driven with ingredients as the hero. For me it’s really important to pass on our Barossa food heritage to visitors, which in turn helps us to maintain and build that heritage for the next generations,” said Beer.

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As part of the partnership, the hotel will also grow specialised vegetables, and Beer and Novotel will provide food experiences for visitors and conference groups including farm tours with cooking demonstrations, foraging and skill based classes.

Beer and Novotel Barossa Valley Resort will spend the next few months collaborating with local producers, creating new menus and training staff. The restaurant will also undergo a major design change, set to be unveiled in May 2016.

General manager of Novotel Barossa Valley Resort, Sarah Henderson, said “To be working with one of the Barossa region’s finest food specialists is a real coup for us. We’re really excited to have the Saskia’s expertise from both the farm gate and in the kitchen to bring a true sense of authenticity and locality to the hotel restaurant experience.”