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Hailing from Tasmania, Scott Liddell was appointed Head Chef at Saltram Wine Estates’ restaurant, Salter’s Kitchen, in 2012. Having honed his skills at the renowned Penfolds Magill Estate restaurant for four years, working alongside some of Adelaide’s top chefs including MasterChef judge, Jock Zonfrillo, the introduction of Scott to Saltram’s restaurant instantly elevated the dining experience to the next level.
With a love of ‘at-home’ style food inspired by his grandparents; Scott proudly showcases the best of the Barossa in everything he cooks. He has passionately curated a menu that has an emphasis on local produce, complemented by Saltram’s premium wines, right in the heart of the Cellar Door’s unique vineyard setting..
Along with Saltram’s iconic wood-fired pizza, Scott’s other passion is cooking with premium cuts of beef, sourced from local butchers alongside utilising the best local, quality produce the region has to offer. As a result, Salters Kitchen’s menu is always filled with delicious succulent barbequed meats, wood-oven baked vegetables and seasonal salads.
Just as different cuts of meats have different flavours, texture and appeal, so does wine. This led Scott on another passion project by collaborating with Pepperjack Winemaker, Richard Mattner, to experiment with different steaks to create two wines that perfectly suit the characters of either a scotch fillet or porterhouse.
These wines are the Pepperjack Graded McLaren Vale Scotch Fillet Shiraz and the Pepperjack Graded Langhorne Creek Porterhouse Shiraz.
Never one to give up on experimenting with food and wine, his dedication to gardening has enabled the Chef to create an extensive edible garden at his own home as well as right outside Salter’s kitchen door.
Scott resides in Nuriootpa with his wife Kirstie and their two young children, Archer and Macy. An avid Carlton supporter, in his spare time Scott also dedicates time to looking after his garden in between rounds of golf with friends or family bike rides around the valley.
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