Big new gig for rising culinary star

 

Artisans of Barossa is one of South Australia's standout gourmet destinations - a collaboration between eight of the Barossa's leading wine producers that offers a range of food and wine experiences. 

German-born Robin Wagner has just been unveiled as the new head chef following the departure of Ryan Edwards. 

It is a step up for Wagner, who comes to Artisans of Barossa from Magill Estate Restaurant in Adelaide, where he spent four years as sous chef working under head chef Scott Huggins.

Artisans of Barossa opened an impressive new venue in Tanunda in 2021 offering seated tastings and experiences and a Barossa providore.

“It’s advantageous to work with a seasonal, regional menu," Wagner says. "Each season has a purpose, and cheffing is about making dishes that showcase local produce."

His kitchen philosophy is based on minimal food wastage, and he is passionate about seasonal vegetables. 

Wagner has worked in Michelin-starred restaurants in Germany and hatted restaurants in Australia, which has been his home for the past five years. 

His CV includes a stint at the Lake House in Daylesford and at Sepia in Sydney. 

“It’s a unique experience working with eight winemakers collaborating and producing various wines," he says. "I look forward to working with such a beautiful portfolio of wines - it offers flexibility and diversity.” 

The eight Artisan members are John Duval Wines, Spinifex Wines, Purple Hands Wines, Lienert Vineyards, Chaffey Bros. Wine Co., Schwarz Wine Co., Hobbs of Barossa Ranges and Sons of Eden.

Essen restaurant at Artisans is now open seven days a week and offers an à la carte menu. See www.artisansofbarossa.com.