The 1918 Centennial Taste Experience invites guests to enjoy 100-year-old recipes from the region over a five-course dinner with matched wines. Much has changed since these dishes were first served, but the simple pleasure of gathering for a meal remains the same.

The event's menu - designed by 1918 Bistro & Grill owner Sid King and head chef James Lawrie - will highlight the Barossa's distinctive regional food culture including Barossa gin cured Kangaroo loin, native spinach, Kakadu plum jam and confit duck leg tart, onion jam, creamy fetta, beetroot relish. Each course will be served with wines from some of the Barossa's oldest estates.

You'll find 1918 Bistro & Grill in a 100-year-old house on Murray Street in Tanunda. Roaring open fires take any chill from the autumn air; in warmer months guests sit in the garden beneath a giant Norfolk pine.