Barossa restaurant celebrates 30 years
As Vintners Bar & Grill celebrates 30 years in Barossa Valley, chef Peter Clarke reveals how his restaurant has stood the test of time.
JESSICA Congratulations on 30 years of Vintners – that’s quite an achievement! What led you opening the restaurant?
PETER I received a phone call out of the blue from a bloke I didn’t know, and he asked if I would be interested in opening a restaurant in the Barossa. After meeting this icon of the wine industry onsite and listening to his vision, Vintners was born and I can proudly say has kept up with the times and trends. We took over Vintners from Doug and Marjorie Coats in early 1996 and there was a substantial amount of time, effort and money put in to renovate the space into what it is now. We opened in October 1996 with a great team and a sense of place.
JESSICA What was it like in the early years?
Peter The wine industry was on a high; people were interested in wine and local identities like Maggie Beer were becoming household names, which all drew people here. Our main customers in the early days worked in the wine industry – long lunches were a big thing. The Barossa was buzzing and it felt great to be a part of.
JESSICA Have any famous people dined there over the years?
PETER We have had a lot of famous people in over the years, a few that spring to mind: Elton John, Chris Hemsworth, Russell Crowe, Sam Newman, Eddie McGuire, Garry Lyon, Dennis Lillee, Mark Taylor, Maggie Beer. The list
goes on.
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JESSICA Why did you decide to become a chef?
PETER I’ve always loved food and cooking. My mother was a great cook and loved to experiment; my grandfather had two restaurants and then ran a large department store with restaurants and catering where I used to wash dishes for pocket money; my father made some wine. It’s in the blood, one might say. I cook all the time, at home, work, during holidays and I still love it; it hasn’t become a chore yet.
JESSICA What’s your earliest memory of food?
PETER My earliest memory of food would be mum’s baking; crumbed sweetbreads and wild duck were quite the staples in our house growing up.
JESSICA It’s rare for a restaurant to survive decades, and yours continues to go strong. What’s the secret to success?
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PETER I think Vintners is still going strong primarily because we are consistent – the same chef and front of house for years; Rami (Heer) out the front and long-time assistant in the kitchen, Leigh, keep our philosophies in check. Our team is a big part of our success. We also keep relevant to trends without going over the top on tweezer food. I don’t seek adulation from others – success is measured by bums on seats.
JESSICA What’s Barossa Valley’s best kept secret?
PETER The back country out Eden Valley way, rolling hills, big gums and beautiful countryside.
JESSICA Favourite Barossa restaurant apart from your own?
PETER Casa Carboni. Passionate, quirky, good people.
JESSICA What’s your favourite snack?
PETER Cheese. No wonder my cholesterol is off the charts, thank God for statins.
JESSICA Three ingredients you must always have in your fridge or pantry?
PETER Fresh or dried chilli, garlic, herbs from my garden.
JESSICA What’s your vision for the next 30 years of Vintners?
PETER To remain fresh, relevant and successful, with a great team who shares our vision.
This article first appeared in the July 2026 issue of SALIFE magazine.
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