If you were to walk into the kitchen on any day, you would find a team of dedicated food aficionados. In autumn you will find Mark foraging for mushrooms in local forests, head chef Ryan is a pioneer making his own smoked goat’s provolone, sous chef Alicia wines, dines and travels as often as she can, Jamie builds race cars as well as vege gardens, Sunny has one of the most astute palates going, Anna bakes breads, cakes, pastries as well as grows the best pears in the valley and Amanda comes from a family of master bakers.

Mark and his team also pops up around Australia at food and wine festivals and specialist providores such as Mercato and Outdoors on Parade in Adelaide to offer locals an inside peek into the world of food. They’re also keen to share their recipes which mean you can easily prepare delicious food using ingerdients from your own garden or local purveyors at home and share in the magic of fresh, vibrant food.

Try this at home….Mark’s barley risotto with roasted zucchini