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Discover all our Chefs
Relais & Châteaux Chef

Daniel Murphy

Chef - Relais & Châteaux

Daniel Murphy
Member Relais & Châteaux from 2014
375 Seppeltsfield Road
5355 Marananga Barossa Valley


The Louise



Check restaurant details

Story of a Chef

How did you become a Chef?

Fortunately, I have grown up in a region where growing, harvesting, cooking and sharing food is the life blood of our community. I have always loved food, entertaining, and the sense of place that cooking brings and I couldn’t imagine doing anything else with my career. I feel that food as an art form, it impacts all of the senses. There are few things more personal than feeding people. I feel that you can really connect with them. As chefs we are lucky we get to live our passion.

How would you define your cuisine?

I feel my cuisine is quite straight forward; I love to create dishes that are simple and elegant using as few ingredients as possible. I treat produce with respect. Flavour, texture and balance the keys for me. I embrace old world cooking techniques, incorporating new technologies where relevant and aim to fuse these elements to deliver contemporary dishes. I love being able to wow customers, friends and colleagues alike with exciting new flavours, textures and techniques. Most of all I take great pleasure from seeing people enjoy themselves and gain new insights that change their perceptions about food.

What are your favourite products and criteria for choosing?

My favourite products are determined by our growing cycle, our seasons. In the Barossa summer I love stone fruits and berries, autumn; pine mushrooms and chestnuts, winter; citrus and brussel sprouts and spring; broad beans and radishes. I strongly believe that if an ingredient is sourced locally at its peak it should be treated with respect and served in a manner that represents its true nature. I keenly support our local farmers markets and particularly enjoy my interaction with growers and providores, discussing what is in season and being able to highlight those ingredients in my cooking. For me, it’s all about showcasing the Barossa.    

What is your signature?

At Appellation we don’t really do menu changes, we do dish changes. Our food is constantly evolving with what we have on offer from the harvest cycle to what we are given by our farmers, to what the weather is doing on any given day. We always have a sense of fun and excitement on our plates to truly enhance the Barossa experience.

What professions surround you and what would you like to pass on to them?

Cuisine and cooking is about sharing. We as the Appellation team collaborate and share our ideas for a common goal. We work together, and we all learn from each other. Our commitment to the local Barossa community is enforced by our recruitment values.  We revel in our ability to introduce and nurture aspiring local hospitality professionals in the unique art of luxury Australian hospitality. 

Do you have a Chef’s tip for Sunday cooking?

Buy the best quality produce you can afford and shop as local as possible. Most importantly share with the people you love.