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Barossa Fine Foods’ tradition in smallgoods production goes back to great uncle Andreas Knoll who learnt to make smallgoods such as Vienna’s, knackwurst and salamis in a Munich factory at the age of 15 in 1924.
His nephew Hans learnt the business from him in Munich before migrating to Australia in 1957, eventually opening his own shop where his son Franz started work also at the age of 15. In 1991 Franz and his wife Barbara bought a stall at the famous Adelaide Central Market called Barossa Fine Foods and started making small quantities of smallgoods on his parent’s farm in the Barossa Valley, never imagining it becoming Australia’s most awarded smallgoods producer, now boasting more than 700 medals won from national and state competitions. Barossa Fine Foods is now steered by Franz and Barbara’s 3 sons; Dieter, Andreas and Alex.
At the Sydney Royal Taste of Excellence Barossa Fine Foods will be sampling their 2018 champion products, Smoked wagyu, Roast Porchetta and Kalbs Leberwurst.