Karena’s work is recognised far and wide. Her flagship, The Salopian Inn at McLaren Vale, is a jewel in the crown of regional dining in Adelaide’s south. As co-owner and chef, Karena has stretched her ideas and enthusiasm to develop a surprising, seasonal and ever-changing menu centered on Asian flavours and timeless techniques.
Karena - a mother of three young boys - has worked among some of Australia’s best chefs and kitchens. This includes completing her apprenticeship under Alla Wolfe Tasker at Daylesford’s Lake House, teaming up with Karen Martini at The Melbourne Wine Room and later at Icebergs and finally at Kylie Kwong’s restaurant Billy Kwong. It’s fair to say that Karena’s skills are sharp, her creativity unbridled and her love of high quality, local produce is at the heart of every dish.
The Salopian Inn remains one of the state’s most interesting and reputable dining experiences; and as the team are also committed to growing a large percentage of their own ingredients, they are also leading producers of the rich Fleurieu Peninsula region.
The overarching philosophy at The Salopian Inn is simple: guests should feel relaxed, comfortable, and eat in their own way. The aim is comfort but the details are all about quality – how diners experience that is up to them.