Food, wine, and Maggie Beer in one morning. This small-group session at Maggie Beer’s Farmshop in the Barossa Valley mixes a hands-on cooking demonstration, guided tastings, and a finish with lunch overlooking the dam.

I especially like two parts. First, you get an interactive seasonal cooking demo with easy-to-follow recipes you can take home, plus the chance to taste what you help prepare. Second, the guided tasting of Pheasant Farm Wines and Maggie’s Orchard Gin gives you a guided way to explore what you’re drinking instead of just sampling blindly. The one thing to consider is the price: at $86.07 per person for about 2.5 hours, it’s a splurge worth it if you’ll fully use the tastings and lunch included.

Key takeaways before you go

• Small group size (up to 10 people) makes the demo and tastings feel personal.
• Welcome drink is Maggie’s non-alcoholic Sparkling Ruby, so you start classy even if you’re skipping alcohol.
• Studio kitchen cooking demo takes place in The Cook and the Chef with a guided look at the farm and Maggie Beer.
• You taste what you make during the session, not just watch and leave.
• Guided wine and gin tasting pairs well with the day’s food, ending in a glass of wine at lunch.
• Lunch is on the dam with an indulgent platter lunch finish.

Your 11:00 am welcome at Maggie Beer’s Farmshop (Nuriootpa)

The experience starts at 11:00 am at Maggie Beer’s Farm Shop, 50 Pheasant Farm Rd, Nuriootpa SA 5355. Plan to arrive a few minutes early so you can check in without stress—this tour keeps things tight, and you’ll want to be settled for the welcome drink.

This isn’t a huge factory-style tour. The group max is 10 travelers, which is a big deal here: you get more back-and-forth during the cooking demo and tasting portions. You’ll also receive a mobile ticket, which is handy for last-minute plan tweaks.

One practical note: the venue is listed as near public transportation, and service animals are allowed. If you’re coming in from elsewhere in the Barossa, it’s good to know you’re not stuck in the “own a car or miss out” category.

Maggie’s non-alcoholic Sparkling Ruby start: a smooth opener

The day begins with a glass of Maggie’s non-alcoholic Sparkling Ruby. It’s a small moment, but it sets the vibe: you’re not rushing straight into food and wine; you’re getting welcomed in first, with a celebratory drink that keeps the experience inclusive.

That matters because the schedule then flips into cooking, tasting, and lunch. Starting with something that feels like a “drink moment” helps you settle in and be ready to taste critically later—especially during the Pheasant Farm Wines and Orchard Gin session.

The Cook and the Chef studio kitchen demo (plus Maggie Beer context)

Next comes the main show: a guided demonstration in the studio kitchen of The Cook and the Chef. You’ll hear the farm’s background and Maggie Beer’s story as part of how the team frames the cooking—so the recipes don’t feel like random instructions. They’re connected to place and process.

Then the session turns seasonal. You’ll take part in a cooking demonstration using fresh produce and products from Maggie’s exclusive range. The key here is that it’s not “watch only.” You’ll be involved enough to make the tasting part of the experience actually meaningful.

You also get a chance to have your photograph taken in the studio kitchen. If that sounds silly, here’s the practical angle: the studio area is the heart of the experience, and getting the photo helps you remember what you did, not just that you were there.

Seasonal cooking + recipe handoff you’ll actually use

The best part of a cooking demo is walking away with something you can recreate. This one includes hints and tips plus easy-to-follow recipes to take home.

I like how these kinds of sessions help you translate “chef logic” into everyday kitchen moves. You’re not just collecting flavors; you’re learning how to think about timing, seasoning, and using the Maggie range at home. That turns the day into something you can repeat—whether you’re cooking for a weeknight dinner or hosting.

During the demonstration, you’ll also get the chance to taste food prepared during the session together. That’s a smart structure: you taste as you go, so you understand what the team is trying to achieve before you leave with a page of instructions.

Tasting room time: Pheasant Farm Wines and Maggie’s Orchard Gin

After cooking, the pace shifts from stove-top to sip. Your Farmshop team hosts you in the tasting room for a guided tasting of Pheasant Farm Wines and Maggie’s Orchard Gin.

Guided tasting is where value often hides. Instead of guessing what you should notice, you’ll get direction while you taste. That helps you build a quick “taste vocabulary” you can use later when you’re shopping in the Barossa, or when you’re pairing drinks with food.

This also sets you up for the lunch portion that comes at the end. By the time you reach the grazing board, you’ll have already sampled what’s on offer and you’ll know what kinds of flavors to look for.

Grazing board lunch on the dam with a glass of Pheasant Farm Wine

To finish, you’ll enjoy an indulgent platter lunch overlooking the dam, paired with a glass of Pheasant Farm Wine. This is where the experience feels most like a full day out, even though the tour is about 2 hours 30 minutes.

A dam view does more than look nice. It changes how you eat: you slow down, you talk more, and you take time to enjoy the flavors rather than racing from one stop to another. After cooking, tasting, and tasting again, that lunch break is a welcome landing.

This is also a practical win for anyone who doesn’t want to plan food separately. You’re not just buying time—you’re getting a complete finish that ties back to what you learned and tasted earlier.

Price and value for a tight 2.5-hour small-group session

Let’s talk dollars: $86.07 per person for roughly 2 hours 30 minutes. On the surface, it’s not cheap. But you’re not paying only for a talk or only for a meal. You’re paying for a package: welcome drink, a hands-on cooking demonstration with recipe takeaways, guided tastings of wines and gin, and a platter lunch with wine.

If you love food experiences that include both instruction and eating, it tends to be better value than a “buy a pass and browse” type of stop. And because the group max is 10, you’re more likely to get real interaction instead of feeling like you’re part of a crowd.

One small reality check: since everything is scheduled into that 2.5-hour window, you should show up ready to enjoy the pace. If you prefer long, meandering visits where you can browse for ages on your own, you might feel a bit rushed.

Who this Farmshop experience is best for

This is a great fit if you:

• Like hands-on cooking over passive sightseeing
• Want a guided way to taste Pheasant Farm Wines and Maggie’s Orchard Gin
• Enjoy meals that feel like part of the experience, not an afterthought
• Appreciate small-group attention and a structured plan

It’s also a good choice for couples, friends, and anyone in the mood for something special in the Barossa without driving a full day.

It might be less ideal if:

• You’re on a strict budget and want a low-cost activity
• You don’t drink alcohol at all and prefer tastings that clearly avoid wine and gin (this tour includes wine and gin in the tasting portion and wine with lunch, based on the provided details)

Practical tips to make the most of it

A few small things can improve your day fast:

• Bring your appetite. You’ll cook, you’ll taste, and you’ll finish with lunch.
• Come with questions. The session is small enough that asking about ingredient choices and home substitutions is realistic.
• Use the photo moment. The studio kitchen is a fun setting, and you’ll likely want proof of what you did.
• Keep your schedule clean for the day after. You’ll leave with recipes and tasting notes you may want time to think about and try.

Also, if you’re traveling during a busy season, start planning sooner. The experience is commonly booked about 57 days in advance on average, which is a hint that popular dates can fill.

Should you book the Ultimate Maggie Beer’s Farmshop Experience?

I’d book it if you want a Barossa experience that’s not only about tasting, but also about learning how to recreate flavors at home. The combination of interactive cooking, recipe takeaways, a guided wine and gin tasting, and a dam-view lunch is the kind of bundle that makes the price feel justified.

Don’t book it if you’d rather spend hours browsing at your own speed with no structure. This experience is designed to run on a schedule and hit specific highlights—welcome drink, cooking demo, tastings, then lunch.

If you’re on the fence, think about how you feel about guided tasting. If you enjoy being taught while you sip, you’ll probably love how the whole day connects.

FAQ

How long is the Maggie Beer’s Farmshop experience?

The experience lasts about 2 hours 30 minutes.

What time does it start?

It starts at 11:00 am.

Where do I meet for the tour?

You meet at Maggie Beer’s Farm Shop, 50 Pheasant Farm Rd, Nuriootpa SA 5355, Australia.

How many people are in the group?

This activity has a maximum of 10 travelers.

What is included in the welcome drink?

You’ll enjoy a glass of Maggie’s non-alcoholic Sparkling Ruby at the start of the experience.

What tastings are included?

After the cooking demonstration, you’ll have a guided tasting of Pheasant Farm Wines and Maggie’s Orchard Gin.

What’s included for lunch?

You’ll finish with an indulgent platter lunch overlooking the dam, with a glass of Pheasant Farm Wine.

Is there free cancellation?

Yes. Free cancellation is available if you cancel up to 24 hours in advance of the experience start time for a full refund.