Riverland South Australia
Gourmet Traveller|January 2021
Samantha Payne explores a misunderstood wine region that’s earning international renown.
Samantha Payne
Riverland South Australia

Drive two hours north-east of Adelaide and you’ll find yourself in a wine region that crushes more than a quarter of Australia’s wine grapes each year. While it doesn’t boast the history of neighbouring Barossa, or have the flash of McLaren Vale, the Riverland’s contribution to Australian wine is no less important than its neighbours.

When you first look at the list of Riverland winemakers, it’s a Who’s Who of big names producing upwards of a half a million cases of wine annually, which often leads to the assumption that the region produces a high-volume of low-quality wine. This couldn’t be further from the truth. It’s this misconception (and very affordable land prices) that has led award-winning viticulturist Ashley Ratcliff to champion the region and build a groundswell of excitement about fruit from the Riverland for more than a decade.

Ratcliff makes wine under the Ricca Terra label, but also supplies fruit to wineries across the country – a process that he oversees closely to ensure quality. “We control every step of the process,” he says. “The vines are hand-pruned and grapes are handpicked.” This extra effort has gone a long way in changing attitudes towards Riverland fruit.

Denne historien er fra January 2021-utgaven av Gourmet Traveller.

Start din 7-dagers gratis prøveperiode på Magzter GOLD for å få tilgang til tusenvis av utvalgte premiumhistorier og 9000+ magasiner og aviser.

Denne historien er fra January 2021-utgaven av Gourmet Traveller.

Start din 7-dagers gratis prøveperiode på Magzter GOLD for å få tilgang til tusenvis av utvalgte premiumhistorier og 9000+ magasiner og aviser.

FLERE HISTORIER FRA GOURMET TRAVELLERSe alt
From personal experience
Gourmet Traveller

From personal experience

Former Hope St Radio chef ELLIE BOUHADANA invites you to gather your loved ones and enjoy an evening of good food and laughter with recipes from her new cookbook, Ellie's Table.

time-read
8 mins  |
September 2024
Kimberley Moulton
Gourmet Traveller

Kimberley Moulton

Kylie Kwong celebrates the individuals helping to grow a stronger community. This month, we applaud the international curator and Yorta Yorta woman who is shining a light on First Peoples.

time-read
3 mins  |
September 2024
Tom Wallace
Gourmet Traveller

Tom Wallace

We share a drop with the head winemaker for Devil's Corner, Tamar Ridge and Pirie Sparkling, a master of cool-climate grapes.

time-read
1 min  |
September 2024
Best in class
Gourmet Traveller

Best in class

The top drops to keep an eye out for on wine lists (and why they're worth the splurge)

time-read
3 mins  |
September 2024
A taste of refuge
Gourmet Traveller

A taste of refuge

Fleeing war and persecution, Australia's new arrivals push our food culture forward. DANI VALENT explores the contributions of the country's refugee communities.

time-read
4 mins  |
September 2024
BE OUR GUEST
Gourmet Traveller

BE OUR GUEST

Inspired by the sense of place conjured by Europe's Michelin-star restaurants, local restaurateurs are expanding their hospitality remit to include accommodation

time-read
6 mins  |
September 2024
Barcelona BUZZ
Gourmet Traveller

Barcelona BUZZ

A popular drawcard for digital nomads and expats alike, the Catalonian capital offers equal parts sophistication and fun. Here, DANI VALENT discovers the latest dining hotspots.

time-read
4 mins  |
September 2024
HEATHCOTE BOUND
Gourmet Traveller

HEATHCOTE BOUND

MICHAEL HARDEN hits the road to explore regional Victoria's Heathcote, home to this year's Best Destination Dining and a host of other delights.

time-read
4 mins  |
September 2024
The art of...relishing restaurants
Gourmet Traveller

The art of...relishing restaurants

Does working in hospitality make someone a better or worse diner

time-read
3 mins  |
September 2024
HEART AND SOUL
Gourmet Traveller

HEART AND SOUL

Not a vegetable but rather a flower bud that rises on a thistle, the artichoke is a complex delight. Its rewards are hard won; first you must get past the armour of petals and remove the hairy choke. Those who step up are rewarded with sweet and savoury creaminess and the elusive flavour of spring. Many of the recipes here begin with the same Provençal braise. Others call on the nuttiness of artichokes in their raw form. The results make pasta lighter and chicken brighter or can be fried to become a vessel for bold flavours all of which capture the levity of the season.

time-read
7 mins  |
September 2024