Cooking Demo with Chef Daniel Murphy

Come along to see Chef Daniel Murphy using fresh seasonal produce and equipment from the Kitchen Library to create some easy, no fuss dishes that you can recreate at home.

Daniel will be making:  Abelsway chook, Barossa Gourmet Oyster Muchrooms, with rainbow chard served on boma rice.  Served with a side dish of Gumshire Hampshire smokey bacon, roasted brussel sprouts, tahini sauce.

Chef Daniel Murphy is a born and bred Barossan, with over 20 years-experience, having refined his culinary expertise working for some of South Australia’s leading restaurants.
With a passion for showcasing local produce, his focus is on simple dishes that respect ingredients, in order to interpret the location best. Daniel honed his skills in the kitchens of the award winning FINO@Seppeltsfield, Appellation at The Louise and St Hugo.

In 2023 FINO Seppeltsfield was cited as a top 10 South Australian restaurant in the Gourmet Traveller Annual Restaurant Guide just one year after his return.

His food philosophy is that of regional dining with a focus on produce and its provenance, the importance of connection to the region, its culture and its customers.