Two Barossa icons are partnering to bring you the legendary Shiraz pie, using none other than Seppeltsfield Shiraz, available every day on the menu at Fino throughout the month of July.

Showcasing Barossa regional characters; Hutton Vale Lamb, Seppeltsfield Shiraz and Torzi Matthew’s olives, this is truly a pie of our region. This winter warmer is best enjoyed in front of the FINO Seppeltsfield fireplace accompanied with a glass of Shiraz of course.

FINO Owner-Chef David Swain created this legendary pie nineteen years ago after a discussion he had with McLaren Vale’s formidable Pip Forrester from the Salopian Inn and Wirra Wirra’s legendary founder Greg Trott. Greg, Pip and David were fiercely supportive of regional food, and of doing things that would encourage people to experience regional dining. It was in this context that the Shiraz Pie was born, a combination of local Shiraz, lamb and olives.

“It was an instant hit, I’ve made thousands of these pies. People have asked me for the recipe and versions of it may have slipped out in vulnerable moments but it has been something of a secret treasure that I’ve managed to hold onto over the years. It’s a nostalgic dish which will always be one of my favourites and so I bring it back during winter for our FINO Seppeltsfield tribe.” he says.

BYBB (or Bring Your Best Bottle) is also making a comeback every Friday, for lunch and dinner at FINO Seppeltsfield throughout the month of July and August.
Gather your favourite people, clear your afternoon and pull out that extra-special bottle of wine from the cellar.  It will be opened, decanted and served free of charge.

Reservations essential.  Book here or call: 08 8562 8528