Exceptional flavour combinations don’t get much better than riesling and pork. Three standout Barossa brands agree — and they’re making a day of it.

The region’s beloved Fino at Seppeltsfield will host John Hughes of local label Rieslingfreak and Michael Wohlstadt, also known as The Dairyman, for a masterclass and five-course lunch. Passion infuses everything these regional stars do; now it’s your turn to enjoy their work up close. The Winemaker, Chef & Producer masterclass will cover different riesling’s styles and regions, with delightful morsels of heritage pork to match from Fino chef Sam Smith (think crisp pork crackling and acid-popping wine). From there you’ll move on to a relaxed Fino shared-platter lunch. For more than 40 years Wohlstadt has produced milk and meat in the Barossa. His Jersey cows and heritage-breed pigs live a stress-free life, with plenty of grazing, exercise and wholesome food. It’s this insistence on high standards that set the produce apart. Fino — established by Sharon Romeo and David Swain in 2006 and based at Seppeltsfield in the Barossa since 2014 — has always been motivated by regional produce. Head chef Sam Smith creates dishes that reflect quality, freshness, simplicity and provenance.