I love slow travel, slow food and discovering new adventures and delicious regional food in new locations. I'm on an indulgent quest and I'd love you to follow at www.walkeatshare.wordpress.com
Published February 8th 2016
It's Not Only About the Beer
Lobethal Bierhaus has gained an excellent reputation, in recent years, for its award-winning, handcrafted beers. You can read about them here.
But did you know about the mouth-watering food? Head Chef Jeffrey and his talented team, Helen and John, have recently introduced a new menu. So I thought I'd take myself off to Lobethal and try it out.
The Bierhaus is easy to spot, at 3A Main Street, Lobethal. The building is part of the old Onkaparinga Woollen Mills. You'll see an oversized Penny Farthing Bicycle and lots of happy people sitting on benches drinking beer.
The Bierhaus is open each Friday, Saturday and Sunday and is, as a consequence, always busy on those days each week. The staff were bustling around efficiently delivering meals so I checked in with a plaster cast bloke in lederhosen at the door.
He had a blackboard with a welcome greeting and information directing my husband and I to our table, number 16. So we settled in and consulted the menu.
The Bierhaus sources local produce from the Adelaide Hills and the nearby Barossa Valley. This is particularly evident on the various platters which comprise terrines and pates, local prosciutto, house smoked cheddar, 'Udder Delights' Cheeses from Hahndorf and Beerenberg pickled onions.
A whole host of products are smoked, pickled, cured or pressed in-house. And there is more than a hint of American influenced food including New York-style pastrami and American-style spicy chicken wings. This might be something to do with a certain shy American Head Chef.
There is a handy 'Beer and Food Matching' menu and a variety of local wines to choose from.
I had an zealous plan to try an entree and a main, encourage my husband to do the same and therefore try four different dishes. I soon realised my plan was far too optimistic due to the generous meal sizes.
I'd never considered eating a Gumbo Stew until I saw it on the specials board. A lightly spiced, New Orleans style broth with Aussie prawns, chicken and mussels - hmmm, I can never resist a mussel.
It was both delicious and filling in equal measures and although it was an entree dish, all thoughts of a main or even a small dessert slipped from my mind. The prawns were fat, the mussels juicy and the broth was piquant to my taste buds, causing me not to share as much as I should have.
My choice of a main would have been the Salt Bush Lamb so it was fortuitous that my husband chose this dish and shared a taste.
Chef Jeffrey presses a shoulder of lamb for 24 hours before slow cooking it to tender perfection. It was served on a smoked eggplant mash with a side salad involving pomegranate and toasted pepita seeds.
Sadly, the dark chocolate and marshmallow spring rolls (with orange syrup and vanilla bean anglaise dipping sauces and dark chocolate ice cream) were out of the question at this stage. As was the warm apple pie (with rhubarb orange compote, raisin ice cream and burnt citrus toffee cream). But the Bierhaus is worth more than just one visit and we will certainly be back in the interests of further research.