Roam to Fino's ~ Seppeltsfield, Barossa Valley
We have been time poor to say the least. Tinto was dreadfully ill throughout our anniversary, so we kept a low profile.
The next big hurdle we tackled was getting him ready for the big flight to the U.K. to visit his beloved and elderly parents...now 93 and 91 years of age.
We feel as if we only arrived home a few months ago ~ not true, of course, but where does life go? HOW CAN IT CONSUME US AND FLY BY SO QUICKLY?
We promised ourselves something special prior to his departure and that is EXACTLY what we received.
Yes, I have read the reviews and heard how it can take ages for your courses to arrive, but mattered not to US.
Let me begin by saying I do not remember when Tinto has uttered the words, 'My Darling, it has been ages since we have had such a tasty meal.' WHAAAAAAT? He is THE most difficult person to please - TRULY - when it comes to food. I announced that the dishes looked SO simple and I thought I could make them at home ~ he smirked back: 'There is nothing simple about the preparation of these meals...AND...it's ALL in the jus', hmmmmmm...he is OVER THE TOP and thrilled with every course presented to us. Pleasant smiles, relaxed atmosphere, no one hovered over us - different staff members brought out different courses and each one described the dish and each with GREAT JOY!
And, perhaps because we were only a table of 2 - timing was not an issue at all. We placed our food order and made our wine selection and ventured up the stairs to the JamFactory and had a grand time looking at the hand-made creations and speaking with the artists. We sauntered back down the stairs, made a toast, and the first course appeared. Tinto chose the flatbread and hummus and, YES, hummus was pleasantly perfect because it had only a HINT of garlic and the flavour of freshly squeezed lemon. The bread is Fino's own ~ sourdough rye and the flavour fits easily with their hummus. I could have stopped there...BUT...leeks and kale arrived and I have NO CLUE what they were sauteed in, but it tasted like a 'bit of heaven' and left me wanting EVEN MORE. Every morsel was a party for our tastebuds! Next, chicken was presented, tender and juicy, crispy skin, melt in your mouth goodness and THE BEST JUS. Tinto ordered duck-fat potatoes that were excellent in presentation and taste and we simply looked at one another and kept smiling. WE DO NOT SEE HOW PEOPLE ORDER 5 COURSES, but they do ~ everyone around us had layers and layers of food arriving to their tables. The aromas alone keep you interested! The last 'main' course was rump, thinly sliced, beautifully cooked to a pink medium, and mouth-watering, thin jus' draped over the plate. I had to stop. This is the kind of place where you truly want to enjoy every bite and you DON'T want to be rushed. If anyone is interested...it was probably no more than ten minutes between each course for us ~ IF that long. THAT is how we want it to be when we are out enjoying a fabulous meal - WHO WANTS TO BE RUSHED?
Desserts came out quickly ~ we normally do not order them, but it was a 'What the heck kind of afternoon'! Creme' Brulee ~ Spanish Catalana AND a precious, tiny roasted rhubarb and pistachio tart. We could have shared ONE - that would have been the wise thing to do.
Our mouths enjoyed the party and we were 'over the moon' happy with presentation, experience, attitude of staff, and overwhelmed with the absolutely astounding food. Fresh and glorious.
Next, I shocked Tinto by making him travel a little further down the gravel path to Vasse Virgin. I wish I had asked the name of the gorgeous gal who helped Marcus with an exhilirating hand scrub - he had NO idea what he was in for! He said his hands did not feel like his own - poor thing - any hardworking man has hands that look like Tinto's. The staff at Vasse Virgin can CHANGE ALL THAT FOR YOU. We had a quick whirl around the old, historic building and you honestly do not know where to turn between the organic hand lotions and soaps, infused gourmet vinaigrettes and olive oils and THE BEST assortment of dukkah on the PLANET. Seriously...don't believe me - GO AND SEE AND TEST AND TRY AND YOU'LL BE A BELIEVER, TOO.
Cheers from Blanco & Tinto ~ happily ROAMING in our own backyard...
GO - Fino's is waiting to treat YOU, too!
VISIT VASSE VIRGIN and THE JAMFACTORY and FINO's - HAVE SOME FUN!!!
The next big hurdle we tackled was getting him ready for the big flight to the U.K. to visit his beloved and elderly parents...now 93 and 91 years of age.
We feel as if we only arrived home a few months ago ~ not true, of course, but where does life go? HOW CAN IT CONSUME US AND FLY BY SO QUICKLY?
We promised ourselves something special prior to his departure and that is EXACTLY what we received.
FINO's restaurant ~ Barossa Valley ~ Seppeltsfield - JUST GO.
Yes, I have read the reviews and heard how it can take ages for your courses to arrive, but mattered not to US.
Let me begin by saying I do not remember when Tinto has uttered the words, 'My Darling, it has been ages since we have had such a tasty meal.' WHAAAAAAT? He is THE most difficult person to please - TRULY - when it comes to food. I announced that the dishes looked SO simple and I thought I could make them at home ~ he smirked back: 'There is nothing simple about the preparation of these meals...AND...it's ALL in the jus', hmmmmmm...he is OVER THE TOP and thrilled with every course presented to us. Pleasant smiles, relaxed atmosphere, no one hovered over us - different staff members brought out different courses and each one described the dish and each with GREAT JOY!
And, perhaps because we were only a table of 2 - timing was not an issue at all. We placed our food order and made our wine selection and ventured up the stairs to the JamFactory and had a grand time looking at the hand-made creations and speaking with the artists. We sauntered back down the stairs, made a toast, and the first course appeared. Tinto chose the flatbread and hummus and, YES, hummus was pleasantly perfect because it had only a HINT of garlic and the flavour of freshly squeezed lemon. The bread is Fino's own ~ sourdough rye and the flavour fits easily with their hummus. I could have stopped there...BUT...leeks and kale arrived and I have NO CLUE what they were sauteed in, but it tasted like a 'bit of heaven' and left me wanting EVEN MORE. Every morsel was a party for our tastebuds! Next, chicken was presented, tender and juicy, crispy skin, melt in your mouth goodness and THE BEST JUS. Tinto ordered duck-fat potatoes that were excellent in presentation and taste and we simply looked at one another and kept smiling. WE DO NOT SEE HOW PEOPLE ORDER 5 COURSES, but they do ~ everyone around us had layers and layers of food arriving to their tables. The aromas alone keep you interested! The last 'main' course was rump, thinly sliced, beautifully cooked to a pink medium, and mouth-watering, thin jus' draped over the plate. I had to stop. This is the kind of place where you truly want to enjoy every bite and you DON'T want to be rushed. If anyone is interested...it was probably no more than ten minutes between each course for us ~ IF that long. THAT is how we want it to be when we are out enjoying a fabulous meal - WHO WANTS TO BE RUSHED?
Desserts came out quickly ~ we normally do not order them, but it was a 'What the heck kind of afternoon'! Creme' Brulee ~ Spanish Catalana AND a precious, tiny roasted rhubarb and pistachio tart. We could have shared ONE - that would have been the wise thing to do.
WE thanked the staff and the staff thanked US.
Next, I shocked Tinto by making him travel a little further down the gravel path to Vasse Virgin. I wish I had asked the name of the gorgeous gal who helped Marcus with an exhilirating hand scrub - he had NO idea what he was in for! He said his hands did not feel like his own - poor thing - any hardworking man has hands that look like Tinto's. The staff at Vasse Virgin can CHANGE ALL THAT FOR YOU. We had a quick whirl around the old, historic building and you honestly do not know where to turn between the organic hand lotions and soaps, infused gourmet vinaigrettes and olive oils and THE BEST assortment of dukkah on the PLANET. Seriously...don't believe me - GO AND SEE AND TEST AND TRY AND YOU'LL BE A BELIEVER, TOO.
Cheers from Blanco & Tinto ~ happily ROAMING in our own backyard...
GO - Fino's is waiting to treat YOU, too!
Too full to move ~ we cannot GET UP!!!
New Australian cap from Julie, the Magnificent Milliner ~ Jam Factory!
In for a treat at Vasse Virgin...
This place is relaxing, peaceful, and such an enjoyable establishment.
Tinto in HEAVEN...
Gorgeous Vasse Virgin employee - hooked Tinto right in!!!
Looking quite dapper in his new cap...
IN SHOCK ~ CANNOT BELIEVE HE HAS NEW HANDS!
LOOK at that SMILE!
DELECTIBLE DELIGHTS AND...THE FATTEST OLIVES~ YIPPEE!!!
BEAUTIFUL COLOUR and LIGHT ~ SEPPELTSFIELD GROUNDS...
AND...this is how SOME GUESTS GET AROUND!
Cheers ~ Come and join us in
South Australia.
PEACE.
Hi Marcus
ReplyDeleteYou may not remember me but we met through Veda Swain at Greenhill Gallery.
I m also the proud owner of "Bernard" #3/7, which I still enjoy.
I am back living in New Zealand since 2016 and live in Rotorua Managing Motels.
Travel restrictions has meant I haven't been to Australia since 2020!
We had some fun times in Adelaide back in the 80's, may get back there one day:-)
In happiness & health
John
John M Paterson
email: johnmalpat23@gmail.com