Savouring The Louise

Sep 07, 2021

Marie Barbieri of the CEO Magazine takes a sojourn at The Louise, savouring the flavours and the enriching experiences the Barossa Valley has to offer. 

“Returning to The Louise, I dine at Appellation restaurant. I experience the four-course degustation menu created by lauded Executive Chef Kyle Johns, who infuses local South Australian produce with a jamboree of flavours from his South African heritage. A charming sommelier arrives with each course to share the notes of paired regional wines.

Black pearl sterling white caviar hash conveys a taste of the ocean across a seabed of crisp potato, before zesty blue swimmer crab arrives accompanied by beads of delicate sea grapes. Excitement rises when the dirt(y) Inc blue lentil, parmesan custard and persimmon creation hits my spot, followed by riverine beef, koji shallot, native thyme and mustard verjuice. The journey through Kyle’s favourite flavours culminates with poached rhubarb and pepperberry with smoked sheep’s milk, before a cheese board retires my tongue for the night.” – Marie Barbieri, CEO Magazine.

To read the full article, visit.


More updates from The Louise

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