Tasty with a spooky side

History occasionally comes with a dash of horror. Take, for instance, the Barossa Valley's Seppeltsfield winery, which is rumoured to be haunted.

It was only a few months ago when fifth-generation family member and winemaker Charlie Seppelt was alone in the original family homestead and heard the tinkle of the piano. Another staff member who's been working at the winery for 18 years has also reported spooky sounds - floorboards creaking, doors opening and closing on their own.

But that's not the reason why everyone's talking about this SA winery right now.

Daniel Murphy, former executive chef of the Barossa's famous Appellation restaurant, has taken over as the head chef of the winery's Fino restaurant. And he has brought big crowds: we arrive at the restaurant for lunch on a Tuesday afternoon and, to our surprise, discover every table is occupied. It's a very Melbourne day out here in the Barossa - an hour north of Adelaide - sunny one minute, drab and wet the next. But thanks to floor-to-ceiling glass windows we enjoy gorgeous views of the property's manicured lawns and swaying palms.

But it's the food that's the real star here. Particularly, the lamb croquette. "It's very unctuous, meaty and juicy, so when you cut into the fried croquette, you get a lot of flavour, a lot of sauce coming out," says Murphy.

Crammed with ricotta and confit leek, Murphy's agnolotti is another show-stopper. So what's the best way to experience Murphy's culinary genius?

"We have an a la carte menu, plus two tasting menus, but the best experience is our feed me option - just let us look after you in the way that Fino does. With the decision taken out of their hands, people leave happy and relaxed," Murphy says.

And what about the ghosts? "It can be an eerie place but I am pleased to say I haven't seen any yet," he says.