Dining Galleries – Barossa Heroes

Fri 3rd May 2024 at 7:00 PM


Take lush Barossa pastures. Add traditional methods and an insistence on quality. The result? Truly exceptional fare – and the muse for this evening experience. Join chefs loved for their inspired seasonal menus and settle in as Tasting Australia honours producers including The Dairyman Barossa, one of the state’s standout regenerative farms. Think Berkshire pork, dry-aged beef and dishes featuring the delicious buttermilk, cream and butter enjoyed by diners nationwide. 

Shaping this Dining Gallery: Claudette Zepeda, Brigitte Hafner, Daniel Murphy and Sharon Romeo: stars proud to bring producers’ stories to the plate.  

The San Diego-based Zepeda has worked in professional kitchens for more than 20 years, with regional Mexican cuisine emerging as her culinary north star. Bold and intrepid, she continues to earn acclaim – and a legion of fans – through television appearances, stints at lauded fine diners including El Jardin and Braccero, and her recent Taqueria Zepeda pop-up in Sydney. VAGA Restaurant & Bar is Zepeda’s current home base, celebrating the confluence of culture and wanderlust.  

Accompanying her is Hafner, who helms Tedesca Osteria on Victoria’s Mornington Peninsula. Fresh pasta and seafood frequently star on its ever-changing menu, which features ingredients grown in biodynamic paddocks beside the restaurant and cooked over a wood-fired hearth.

Murphy and Romeo, meanwhile, lead Barossa standout Fino Seppeltsfield. Guests traverse the seasons through its progressive regional cuisine, with the simple joy of shared meals a constant inspiration. Head chef Murphy was born and bred in the Barossa, honing his skills at top South Australian fine diners including eleven, St Hugo and Appellation. Romeo, the restaurant’s director, is known nationally for her skill as a host and is set to bring the same signature warmth to Tasting Australia.         

The best meals chart new territory while still offering comfort. This promises to be among them.


  • Food: snacks, entrée, bread, main course, dessert
  • Beverages: paired beverages with each course


Our menus utilise regional produce at the height of its season and take months of careful planning. Many of the dishes featured will not be adaptable for particular dietary requirements. This event can cater to vegetarian, vegan and coeliac dietary requirements, although the menu may not be designed or executed by the visiting chefs. For any other requirements please contact the event organiser prior to purchasing.

View Conditions of Sale & Entry and Ticket Refund Policy.


From $350 to $350