Barossa Melt
The Barossa Valley has two local cheesemakers, three local bakeries and almost-local butter, so you really have to use local ingredients.
- Ballycroft Fresh cheese
- Apex 1918 wholemeal bread
- Paris Creek B-D butter
- Fresh dill optional
- Horseradish ground from your own roots and blended with local Kurianda wine vinegar, optional