ELDREDGE CAFÉ: Clare Valley region of South Australia

As you wander through the Clare Valley there are plenty of places to lose yourself in the patchwork quilt of vineyards that stretch from Auburn and beyond. And as you explore the various back-roads make sure you head west to the Eldredge Vineyard on Spring Gully Road.

It's here that winemaker Leigh Eldredge set about creating his very own vineyard retreat.

"It was a little dairy here and we bought it in 93 and renovated it. No-one had been living in for about fifteen years. The cows had been though it. The sheep had been through it."

Now Clare Valley locals and visitors graze here on the balcony of the Eldredge Vineyard Restaurant. For Leigh this is the culmination of an interesting journey. He's a fifth generation member of a Blyth Plains family which once specialised in mixed farming. Now he mixes his passions for wine and food in what was a 1920's dairy.

When he's not tending to diners or serving in the adjacent cellar door area you'll find him in the vineyards where the netting is a reminder of the constant battle with the local parrots.

And here the adventurous spirit of this one time cereal farmer comes through as he strives to extend the Clare Valley's reputation for fine wines. From the well known reislings which wine legend Mick Knappstein taught him to make back in the late seventies to his own particular contribution Sangiovese from Tuscany, ideally suited to the Mediterranean climate of the Clare Valley.

"Its a great food wine and it goes well with food. I think to me the Australian palate is changing and we're looking for wines that complement food rather than great big gutsy reds and whites."

And it's an approach which seems to be working in the restaurant.

"Here the emphasis is on local wine and produce. And at the Eldredge vineyard restaurant, Chef Phil Scalres brings new meaning to the culinary concept of surf and turf."

That's been replaced by lamb and dam. The lamb from the saltbush plains near Burra, complemented by yabbies from the Eldredge Vineyard dam. It's part of a local creation dreamed up by this former London chef. It's all very easy and suitable for the backyard barbie including Phil's sweet potato, chilli and coriander gallette or pattie.

"There you go. You can see all that water coming out from the salt being added. There you go being shaped up into a circular shape.. nice and tight.. that's ready to go into the pan."

Fried for just a few minutes and then it's time for the seared lamb cutlets. Next comes Phil's sauce made with onion, white wine, butter, cream, coriander and a dash of lemon. Finally the yabbie's - courtesy of the local dam.

It's just one of the dishes on offer at the Eldredge Vineyard Restaurant on Spring Gully Road. To book contact 8842 3086. If you have any further questions please email info@postcards-sa.com.au