Rural Runway: your ultimate food & fashion fix

It’s Friday. You’re at work but you would rather be attending Paris Fashion Week and sipping on a nice glass of bubbles with the crème de la crème of the fashion world. Well sorry ladies, we can’t get you to Paris but we can bring all the fashion week vibes your heart desires right to your doorstep. Forget 8 days of pre-parties, fine dinning, fashion and putting your best foot forward. We are here to pack a week’s worth of action into one delicious Vogue-worthy event that will cure your fashion heartache in next to no time. Paris what?

Rural Runway, set at the iconic Seppeltsfield Estate in the Barossa, is brining together some of the finest names South Australia has to offer for a decadent day of fashion, food and wine. Celebrating both Barossa boutiques and a South Australian designer line-up, the rural event brings together all the best aspects of the AFF without the need to ruin your little kitten heels while running from one event to the other, no.

Meet your girlfriends for a drink at Hilton Adelaide while you wait for your complimentary transfer to the Seppeltsfield Estate. Kick your feet up and relax (because no good fashion story starts with ‘I drove there’) before you indulge in a five-course degustation lunch against the backdrop of two runway shows. The first, a showcase of local Barossa boutiques and the second, a ‘best of’ from AFF Runway 1: Contemporary v Street and AFF Runway 2: Couture Culture. A not to be missed event for those who enjoy the finer things in life…

But look, don’t take our word for it. Take it from Chef Owen Andrews. Not only has he spent time in the kitchen with international culinary icons Marco Pierre White and Rosemary Shrager, he is also a member of the prestigious international gastronomy association Chaîne des Rôtisseurs and is determined to send your taste buds into overdrive on the day. Get to know the man himself and find out why Rural Runway is inked on every fashion and wine lovers calender.

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Name: Owen Andrews

Occupation: Executive Chef of Seppeltsfield Events and Executive Chef/Owner of Owen Andrews Barossa Catering

It all began when: At the age of 13 I got my first job in a kitchen at the Lanzerac Estate. When I think of my very first night of work the first thing I remember was this wonderful warm and inviting smell of a blue swimmer crab bisque which was cooking and I was instantly hooked to the lifestyle of working in a kitchen.

My love for food came from:  Being submersed in the rich food history of the Barossa from a young age, the vibrant vintages and different food festivals.

My food philosophy: is simple; understand the needs of the clients then tailor make a menu to suit, ensuring every detail is met with precision. We understand the importance of food and are committed to producing the highest quality regional food and service, ensuring that every function is an unforgettable experience, by providing a restaurant quality meal in any environment utilizing the freshest Barossa ingredients combined with culinary passion.

My specialty is: Resurrecting Barossa pioneer food stories and incorporating these techniques into our kitchen so when you are a guest at one of our events you can be eating food smoked with the 100 year old port barrel shavings just like the Seppelt Family were doing in the estates early days.

Favourite thing to cook:The curing and air drying of my prosciutto each year with my family in the 1877 Seppeltsfield distillery cellar – Marco Pierre White referred to this as the mastering of the Italian cave during his tasting Australia visit in May this year.

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The menu is all about: Our signature flavours, that have resulted in our kitchen being awarded five restaurant and catering plates (the highest national score of any food business in Australia) and our passion for these traditional pioneering food techniques, will be seen right throughout our menu on the day.

(Examples include: foraging wild fennel seeds from the Greenock Creek running through Seppeltsfield, smoking the duck breast with 100-year-old port barrel shavings, Owens homemade onion jam and Japanese yellow mustard dressing and house cured 18 month old Seppeltsfield prosciutto will all feature in the menu).

Wine pairing looks like: Seppeltsfield has a range of wines styles that allows seamless integration with the food that Owen creates. The delicate flavours of the food match perfectly with the Seppeltsfield Barossa dry white wine styles of Sparkling Pinot Noir Chardonnay and Vermentino as well as unoaked Grenache and full bodied Barossa Shiraz. We will of course finish with an amazing fortified wine that Seppeltsfield is famed for in a Grand aged Tokay.

The ambience at Seppeltsfield: Because of Seppeltsfields immense food and wine history it creates an atmosphere which is unique to the world of food, wine and passion. It is magnificent because it is a wine estate that stretches from the mid 1800’s, carrying its beauty and history to the present day.

Menu highlight: The sugar cured salmon due to the foraging of the Seppeltsfield creek wild fennel, this adds a magical touch as it grows wild in the creek beds and is natural resource – bringing a beautiful natural element, one that would have been enjoyed on this estate since its humble beginnings.

I am looking forward to: Creating an experience so guests can feel why we are so passionate about the food which we create at Seppeltsfield.

Working with AFF & Seppeltsfield is: It’s a privilege to be involved in a collaboration of two industry leaders and we are thrilled to be a part of bringing together the food, wine and fashion.

Words by LOVE TWAIN.