Au tumn
and
FOOD WINE 2015
GROWTH
BRINGING IN THE HARVEST
A NEW GENERATION
INSPIRATION
CHALLENGE
MEL NELDNER’S
TWO CHEFS AND A COOK
EASTER TREATS
TAKE ON DUCK
in this issue 2-3
Inspirational Easter treats
14-15
4
Basedow’s back for good
16
17-20
Food Profile - Fino
Mount Pleasant Farmer’s Market
6-7
Winery Profile - Laughing Jacks
8-10
Barossa Farmer’s Market
24
Diary of events
11
Wine storage tips
22
Out and about
12-13
Behind the label
23
In the kitchen with Erica Kremmer
The Leader Chef’s Challenge
COVER
BRINGING IN THE HARVEST: Ultra modern harvesters and high tech crushers may have taken over traditional methods in most wineries and vineyards, but the importance of history has not been lost on one prominent Barossa family. With youthful exuberance, sixth generation Basedow’s, Henry, William and Emma are set to celebrate as another vintage closes and the Barossa Vintage Festival draws near. The trio may only be starting their journey with the family winery, Basedow’s of the Barossa, but they hold the future of a label and region that will continue for generations to come. Read their Barossa connection on page 4.
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Earth, Vine to Wine
Barossa Valley OPEN BY APPOINTMENT
P: 8565 6257 M: 0407 974 563 375 Belvidere Rd, Nuriootpa
www.schulzwines.com.au
Try our silver metal award winner 2012 Benjamin Shiraz today!
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The Barossa’s Favourite Newspaper
- Three main points Marcus Schulz has worked with all his life. Since leaving school Marcus worked with the earth putting in contours, dams and through the years improving earth through organic & biodynamic practices. After getting the earth right, decades of planting followed, working with improved clones and closer plantings. Which then leads to the last four years where he has seen and worked with the fruits of labour made into wine. Following and working to create this journey has led to what Schulz Wines stands for today ‘Earth, Vine to Wine’.
Autumn Food AND Wine 1
Mel inspires Easter creativity For Nuriootpa’s Mel Neldner, Easter is a time to get creative in the kitchen and bring loved ones together to enjoy good food and company. The busy hairdresser and beautician says that cooking is a rewarding and enjoyable hobby and Easter presents her with an opportunity to bring family and friends to the table, creating a great social atmosphere. “For me, Easter has always meant spending time with loved ones,” she said. “These days more than ever it’s important to us, as we are all very busy with our own lives. “I love bringing people together with food and introducing them to different flavours, or combining different things they may not have tried before.” This year, Mel has focused her artistic efforts on creating some sweet Easter
treats to share with loved ones, including Chocolate Confetti Easter Cups, Butter Cupcakes and Chocolate Hot Cross Cookies. She says the articulate side of preparing Easter treats stems from her career. “I find creating these treats really enjoyable and challenging,” she said. “It’s also a personalised gift you can share with loved ones. “Being creative in the kitchen gives definition to Easter and may produce great childhood memories for some. “Spending time in the kitchen with friends and family having fun and just creating can be really satisfying.” Mel says that first and foremost she draws her inspiration for cooking from mum, Rosalie. “My mum has always been my inspiration
because she has fed me,” said Mel. “I have worked with Tracy Collins in the hair and beauty industry at The Greenroom and followed her journey closely on MasterChef last year. “I also draw my inspiration from local and national icon, Maggie Beer, who I have again worked with and she has really furthered my desire to cook.” Mel says her family tradition of making chocolate eggs and supporting local bakeries by purchasing fresh hot cross buns will continue for many years to come, as well as her desire to create great food to stop and enjoy with loved ones. “I believe food is one of the most enjoyable things in life,” she said. “Good food with great company who appreciate the taste and effort combine to make a wholesome experience.”
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Phone orders welcome Offer ends April 21, 2015 2 Food AND Wine Autumn
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Ingredients
125g unsalted butter, softened 1 cup (175g) brown sugar 1 egg 1teaspoon vanilla extract 2 cups (300g) plain flour, sifted 1 teaspoon baking powder, sifted 1/4 cup (25g) cocoa, sifted 2 teaspoons cinnamon 1 teaspoon mixed spice 1/2 cup (125ml) milk 1/2 cup (80g) sultanas 150g dark chocolate, chopped 1 cup (160g) icing sugar, sifted 1 tablespoon boiling water
C s kie oo
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Method Preheat oven to 160ºc. Place the butter and brown sugar in the bowl of an electric mixer and beat for eight minutes or until pale and creamy. Add the egg and vanilla and beat well to combine. Add the flour, baking powder, cocoa, cinnamon, mixed spice, milk, sultanas and chocolate and beat on a low speed until a dough forms. Roll two tablespoons of the mixture at a time into balls and place in a lightly greased 20 cm x 30 cm tin lined with non stick baking paper. Bake for 20-25 minutes or until cooked. Allow to cool completely in the tin. Mix the icing sugar and water to form a paste. Place into a piping bag, snip a 5 mm hole at the point and pipe a cross onto each cookie. Rec ip e
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We look forward to serving you For any enquiries or bookings: 8563 2303 235 Murray Street, Tanunda S.A. 5352 Follow us on Facebook W|www.barossaweintal.com.au E|info@barossaweintal.com.au
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Autumn Food AND Wine 3
Basedow's are back for good
OPEN 7 DAYS ALL WELCOME
4 Food AND Wine Autumn
new Cellar Door, located at 2948 Barossa Valley Way, Tanunda. Richard personifies the Basedow family’s commitment to making premium Barossa wines and loves sharing the stories of Managing Director, Richard Basedow. his forefathers who were instrumental in shaping the Barossa. 1970 Jimmy Watson Trophy for the He speaks of the talented 1969 Basedow’s Dry Red. carpenter, Johannes Basedow, who It’s this Barossa legacy, which constructed the historic Chateau dates back to 1848, that Richard Tanunda and Bethany Church. and his siblings are so proud of and Johannes went on to build the it looks likely to continue with a sixth original family winery and planted generation now showing an interest the first vineyards back in 1896. in the wine industry. Then there’s Johannes’ brother, Richard and Anne’s children, Martin, a prominent educator and Emma, 18; Henry, 17 and Will, 15 are politician who introduced legislation helping at the winery with Emma in that led to the establishment of the Cellar Door and the boys working Roseworthy Agricultural College. as cellar hands whilst they continue Martin never would have their education. imagined that his great - great “With the children’s work ethic and grandchild, John would graduate passion for the wine industry, all fares from that very college in 1949 with well for the future of Basedow’s,” a Bachelor of Oenology and win the said Richard.
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The “Basedow’s” brand has returned to where it belongs - back in the Barossa and back in the hands of its original namesake’s family. It was only last year that fifth generation Basedow brothers of B3 Wines fame, Peter, Michael and Richard, were able to re-acquire the family brand name which was sold to outside interests back in 1987 after their father, John Oscar, passed away at age 49. As the rightful custodians of their name, the trio have re-launched “Basedow’s” as it was known back in the Barossa. Managing Director, Richard Basedow said the acquisition marks the beginning of a significant new chapter in the family’s long wine making history. “It’s a privilege to be able to continue such a family tradition and be able to hand on the reins to the next generation for safe keeping –when the time is right,” said Richard from behind the red gum bar that features in their brand
Food for the Soul is what refreshes you... Good food nourishes your body... Coffee excites the mind... Call in to experience this journey with us.
We offe r gluten , dairy a nd suga r free op tions as well as vegan a nd vegetar ian!
Phone 8563 3116
117A Murray St, Tanunda - behind Priceline Mon - Fri: 8.30 am - 5.30 pm, Sat - Sun: 8.30 am - 3.00 pm
Ph 8564 2271 37a Murray Street, Angaston
EW0661-V2
Enjoy alfresco dining with plenty of room for the kids!
(just up from Miles Deli) DR9285
Relax Unwind Enjoy Coffee time is anytime! Treat your tastebuds to rich flavour coffee and fresh baked delectable goodies!
We make great coffee but don’t just take our word for it! here’s what others have said... “Great coffee and friendly service.” - Pauline and Tony “Lovely coffee and great venue!” - Anna
d try Come in an lf! for yourse
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Phone: 8563 0096 181 Murray Stre et, Tanunda
“Best coffee” - Jenny and Judith “Fabulous coffee” - Gordon, Sydney “Amazing coffee and great service!” - Susan
8562 2882 ~ 29D Murray Street, Nuriootpa
Monday - Friday 8.30 am - 4.30 pm & Saturday 9am - 1pm CLOSED PUBLIC HOLIDAYS EW0868 Autumn Food AND Wine 5
Passion evolves into
Laughing Jack Wines
EW0627
Shawn and Briony Kalleske with Lily-Dene and Jackson - the faces behind Laughing Jack
2012 Greenock Shiraz - Due For Release April 2015 Wine tastings by appointment 194 Stonewell Road, Marananga I 8562 3878 Order online www.laughingjackwines.com 6 Food AND Wine Autumn
The Laughing Jack brothers - Damon, Shawn and Nathan Kalleske. Genuine hand crafted wine, made from estate grown grapes sourced from the western Barossa completes Laughing Jack Wines. Under the direction of Shawn Kalleske as winemaker, who also tends to his vineyard; the Marananga based winery has evolved since it was established in 1999. Passionate about grape growing and wine, Shawn set out to develop Laughing Jack Wines; a family venture where Shawn is supported by wife, Briony; his parents Ian and Carol and brothers, Nathan and Damon. The venture goes hand in hand as a family affair – Ian and Carol are supported by Nathan and Damon to manage their vineyards at Greenock, while Shawn provides the winery for
their grapes to be sold to. “I wanted to make grape growing and winemaking my way of life and I have certainly achieved this,” said Shawn. “I have been pretty much working seven days a week for the last 17 years. It looks like another 17 years until, hopefully, the next generation will lend a hand.” Shawn called his label, Laughing Jack after being inspired by the kookaburras who live in blue and red gum trees that surround the vineyards and family farm. He has adopted sustainable viticulture practices throughout his properties in conjunction with revegetation programmes in an effort to bring back wildlife and importantly to continue to provide a place for the kookaburra to live. When it comes to making their own wine, with estate grown fruit, Shawn said they
feel very fortunate and added producing their own grapes, for their own winery is very rewarding. “The grapes are estate grown and the wine is made entirely by myself,” said Shawn. “Having control from the vineyard to the bottle ensures my customers are buying genuine hand crafted wine.” With small beginnings making wine at the Greenock family homestead, Laughing Jack Wines soon grew and a new winery was built on Stonewell Road where they are now part of the Seppeltsfield Road precinct, which Shawn believes is one of the best wine destinations in the Barossa. Their focus remains simple – estate grown grapes for multi vineyard and single vineyard wines from Greenock,
Moppa and soon Marananga. “There are plans for a cellar door and a further eight acres of vineyard in the future at the winery site in Marananga,” said Shawn. And with their vintage starting earlier than normal, Shawn is already excited about starting Laughing Jack’s 17th vintage. “The early signs are for an excellent vintage,” said Shawn. “Greenock Semillon is looking great with intense flavours and good acidity. The Moppa Grenache, Cabernet, Mataro and the dry grown Tempranillo all could make special single vineyard wines this year. “Shiraz consistently makes great wines from our Greenock and Moppa vineyards but it is too early to judge whether it will be exceptional… signs are there.”
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“Relax and enjoy some of the Barossa’s best wines from one of the Barossa’s finest grape growing families.”
Toiling The Same Soil Since 1855 Autumn Food AND Wine 7
New season’s produce is making its way onto the trestle tables at the Barossa Farmers Market. Summer stone fruit is slowly making way to a selection of fresh, juicy and delicious apples and pears. A fruit bowl and lunch box staple, there is nothing better than biting into a crisp apple or pear. These new season treats can be found on several stalls around the market including Trevallie Orchards, Waechter Produce and certified organic apples can be found at The Wild Apple.
Real food from the homes and farms of the Barossa The Barossa Farmers Market 7.30AM TO 11.30AM EVERY SATURDAY MORNING
DR7158-V6
Corner Stockwell and Nuriootpa Roads, Angaston barossafarmersmarket.com
8 Food AND Wine Autumn
Trevallie Orchards new seasons apples and pears.
New Season’s Produce
Silver Medal Winners 2014 South Australian Dairy Awards for Belgian Chocolate and Organic Vanilla Bean ice creams.
Come try all our flavours available every Saturday at The Farmer’s Market
There is always something new at the Barossa Farmers Mar ket and we love welcoming new stallholders to the market family. Merv and Julie Storton from Keyneton Farm are passionate about their locally grown garlic. The aromatic, chemical free garlic is available fresh from their stall along with fresh herbs. Merv is experimenting with both fermented and dried garlic. Are you looking for pasture raised chickens with real flavour? Then you must visit Barossa Birds for fresh chicken, schnitzels and delicious smoked chicken. The smoked chicken is perfect for picnics, platters, or as a pizza topping and is available for tasting at the Barossa Birds stall.
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New stall holders Barossa Birds.
Keyneton Farm garlic.
What’s new at the Barossa Farmers Market
New SeASON verjuice
Fresh
JERSEY
Farm Fresh, Family Owned
Ph: 0409 200 292 www.barossavalleyicecream.com.au
MAde frOM cerTified OrGANic GrApeS 13 Murray Street, ANGASTON m. 0412 153 243 p. 8564 2182 www.smallfrywines.com.au
Visit us at the market for: • Full cream milk (4% fat) in 2lt, 1lt & 250ml • Skim milk (1% fat) in 2lt & 1lt • Pure cream 300ml • Pouring cream 1lt & 300ml
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üSalad dressing üDeglazing üRoasting üPoaching fruit üAs a beverage
JerSey FreSh carcoolajersey@bigpond.com
Ph: 8562 8113 | Fax: 8562 8520 GreeNOCK S.a. facebook.com/jerseyfreshmilk
Autumn Food AND Wine 9
The Community Table and Kid’s Table
Kid’s Table stall holder Matilda.
As we move into autumn Barossa backyard vegetable gardens often have an abundance of produce. Whether you have an excess of figs, citrus or rhubarb we encourage you to join us at the Market and take advantage of the Community Table or Kid’s Table. The Community Table can be booked by backyard gardeners wishing to sell excess produce whilst the Kid’s Table is for enterprising young growers to recognise the value of their produce and to nurture the next generation of Farmers Market stallholders. The Community Table and Kid’s Table can be booked by contacting the Market Manager on 0402 026 882 or emailing info@barossafarmersmarket.com
100th anniversary of the landings at Gallipoli we will open our sheds on Friday, April 24. The market will run between 4 p.m. and 7 p.m. providing the
perfect opportunity to shop on the way home from school pickup or work. A selection of meal options will be available for dining at the Market and take-away.
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T h e B a ro s s a Fa r m e rs Market will be holding a special Twilight Market on the eve of ANZAC Day. As a mark of respect for the
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ANZAC Twilight Market
SMALL BATCH
Every Saturday at the Barossa Farmers Market.
TASTING & SALES EVERY SATURDAY AT BAROSSA FARMERS MARKET
Come see us every Saturday at the Farmer’s Market
Now Available at Nuriootpa Foodland every Thursday & Friday
10 Food AND Wine Autumn
M: 0409 434 702
RL0198
Find us on Facebook!
NOW
also at Barossa Brauhaus Bottle Shop
www.rehnbier.com.au
Matthew Pfeiffer of Whistler Wines says that allowing wine to breathe will help the flavours to be released so the wine can be enjoyed at its best.
Getting the best out of your wine When it comes to getting the best from wine, Matthew Pfeiffer of Whistler Wines says that it’s all about choosing a wine that you like. “Don’t choose a wine that someone else likes or one you have been told is good, choose one that you like,” he said. Matthew says that it’s important to allow wine to breathe before serving. “Heavier wines like cabernet’s need to breathe for about one hour prior to serving, while lighter wines will be good after 20 minutes,” he said. “This will soften the wine allowing the flavours of the wine to be released, and this way the wine can be enjoyed at its best.” By allowing wine to breathe it is exposing the wine to air for a period of time before drinking. This is done to soften the wine and allow the aromas and flavour to lift from the wine once it is out of the bottle. More tannic wine varieties such as cabernet sauvignon will also benefit from aerating as it softens the tannins a little faster. Allowing the wine to breathe can be achieved by the use of a decanter or through the use of an aerator, which allows air to mix with the wine while pouring. Alternatively, swirling a glass of wine will enable the surface of the wine to come in contact with the air to have a similar affect. “The wines that need to breathe are more often the bigger style red wines and older wines that have been cellared for a period of time,” said Matthew. “Cabernet Sauvignon has the big tannins that aerating will soften and help lift the aromas and flavours of the wine. “With aged wines it helps to develop the wine that has been shut off from the world for a long time. “Aerating aged wines will help the wine change over the period of your tasting and therefore you can taste the subtle changes the wine is going through from sip to sip. “Unfortunately aerating or decanting will also shorten the life of your aged wine and can take the wine on a rapid trip to greatness before ending quickly.” Matthew says sparkling wines should be served at 6-8 degrees, while white wines should be served at 10-12
degrees and red wines at 15-18 degrees. “I’m sure everyone has a different idea of what wine works well with what food, but typically red wine is best served with red meat, and white wine with white meat,” he said. “The harder foods to match wine with are Asian and Indian cuisine. In these cases it’s about the sauces and the spices. Trying to find something that will compliment the food can be a challenge. “Some recommendations are Yum Cha with Sauvignon Blanc, Peking duck with Pinot Noir, Pad Thai with Rieslings or Semillon and Indian spicy curries with Rose.” Matthew believes that the wine you are drinking has more to do with the food you are eating than the time of year. “If you drink wine on its own then yes the weather plays a part, but so do the numerous styles that individuals enjoy,” he said. “For example, some people prefer whites to reds and will drink them at any time of the year and it’s not unusual to see bottles of full bodied 15% alcohol wines consumed in the middle of summer.” Typically the weather does play a part, and warmer weather will entice wine drinkers to drink white wines, while colder weather will bring on a greater consumption of red wines. “I think we are spoilt with a choice of good value wines in Australia,” said Matthew. “If you know where to look there are bargains everywhere. Price can have just as much to do with the brand and it’s rarity than it does the quality, as wine is so much more than the liquid in a bottle.” Matthew says that price is normally an indication of the quality of the wine. “Over a period of time wines develop a following because of their origin, marketing, performance in wine shows and scarcity and producers generally capitalise on these successes by increasing prices,” he said. “Most Australian wines between $20 and $40 will be of a very high standard so at this price point consumers should be happy with their purchase.”
Top
5
wine storage tips
• Store wine with cork closures on their sides. Check them every few months to see there are no leaks. If the cork is leaking it would be a good time to consume the wine before the damage is too far gone. Stelvins and other closures can also be laid down on their sides although not essential • Choose a place to store your wine that is relatively cool, and has the lowest seasonal and daily temperature variation, a cellar or wine fridge if you have them. • Keep wines away from light as this can cause deterioration of wine, even in dark coloured bottles. • It is best to have at least 3-6 bottles of each type of wine you are cellaring, that way you can monitor the progress of the wine by opening one every few years to check on the aging. • Choose wines to age carefully. Ask the winemaker, or cellar door person for the cellaring potential of the wines, more often than not wines that have aging potential will have a recommended cellaring time on the back label.
Visit our CELLAr Door At: 266 Gawler Park Road, Angaston to taste our Wines and to experience our Varietal and Unusual Wine “Flights” while enjoying the beautiful scenery. Look out for our ScareCrows!!
ComE AnD sEE us At:
Join Us for our “Simple & Seasonal Barossa Lunch” with Callum Hann and Themis Chryssidis from “Sprout” Seats are limited so Bookings are essential to secure your place for either Friday 17th or Saturday 18th April.
P: (08) 8564 3036 E: thornclarke@thornclarke.com.au www.thornclarkewines.com.au
DR9232
The “Barossa Comes Home” Event on Saturday 18th April at the Tanunda Oval and taste our Award Winning Wines. All Bookings & enquiries to be directed to our phone or email.
ings @ THE
Autumn Sav
VOUCHER
Available all year round, come in and let us help you find your favourites.
Purchase 1 meal from our breakfast or alfresco menu and receive 1 free Offer only available from Monday through to Friday from 9am to 3pm
Gift baskets made to order
8563 1166 | 91 Murray St., Tanunda www.barossasweetshop.com.au
DR9195-V2
*2nd meal to be of equal or lesser value for free. Not available on weekends or Public Holidays. Not to be used in conjunction with any other offer. Offer only available upon presentation of this voucher. Limited to 3 offers per table. Expires 31/06/15.
DR8851-V3
"
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COMPANY KITCHEN
A selection of sweets from Australia, England, Scotland, America & New Zealand.
Autumn Food AND Wine 11
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Experience one of the best cellar door experiences in the Barossa. • Seated tastings • Local produce platters • Private tastings and tours arranged by appointment
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hiraz
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5 $3 RRP
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Internationally acclaimed award winning wines. 5 Star Rated Winery - James Halliday’s Wine Companion. Barossa Winery of the year - Melbourne International Wine Competition 2014.
Murray Street Greenock, SA 5360
@msvwine
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Ph: (08) 8562 8373 wine@murraystreet.com www.murraystreet.com.au
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12 Food AND Wine Autumn
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e he win olour. T punchy c in y ich, cherr Deep aromas of r m jam and lu s it p f ib o h ts palate ex ith hin er. The spice w acked pepp d is layered n r black c d luscious a , spice and it n a m ll lu p fu firm fru is of has a vours with fla te. This wine entle mouth g la choco ne with rich odied wine b o ll b k fu c A ba d is an az. nnins. ir gth an filling ta as good len Barossa Sh f h which t example o n excelle
In 1967, Rolf Heinrich Binder made the first Australian ‘Bikavér’ (Bulls Blood), a wine from his homeland of Hungary . Decades later, the family is still prod ucing Bulls Blood, using estate grown, prem ium Shiraz and Mataro pressings from histo ric bush vines planted in the 1880s. Drop in to cellar door to taste this icon ic wine.
FRIDAY PIZZA NIGHT
6pm Final event for this season! 20th March from view the enjoy and dah veran the Join the festive long table on ideal to g settin l casua fun, a with rds, vineya and ns over garde eld. share a 3 course menu created by Stuart Oldfi and family s friend with Relax with a good bottle and catch up ed. requir ngs Booki week! work your of end to celebrate the
THE BINDER BUDAFEST
A birthday gypsy party you can’t mis s! 18th Apr 7pm-late Celebrating 60 years of family winemak ing and the very best of Hungary. Enjoy authentic dishes with a 3-course dinn er by Melbourne’s famous Budapest Restaura nt, premium wines from Rolf Binder and raucous gypsy music from Golonka. Wines at special low prices. cellar@rolfbinder.com for bookings and event details or visit rolfbinder.com
Phone 8562 3300 or cellar@rolfbinder.com
Open Mon-Sat 10am-4.30pm (Sundays on long weekends) CNR SEPPELTSFIELD & STELZER ROADS, TANUNDA
Autumn Food AND Wine 13
Progressive Regional Food Lunch & Bar 7 days. Dinner Friday & Saturday.
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fino.net.au 14 Food AND Wine Autumn
Popular destination embraces region’s food, wine The operators behind the region’s newest food destination, FINO Seppeltsfield, admit they hit the ground running when they opened in November last year, but David Swain and Sharon Romeo have relished in the opportunity. As the restaurant opened, FINO Seppeltsfield soon became a popular destination and with the dining area at capacity almost everyday as the Christmas New Year period progressed,
Sharon is proud to say they believe they have done a great job of delivering a taste of the FINO experience so early in their Barossa adventure. “We are continually improving our offering and strive for excellence as we become more familiar with the desires of our guests, be them visiting tourists and the local Barossa community,” said Sharon. FINO Seppeltsfield is based on the highly decorated FINO Willunga, which David and Sharon have operated for the past nine years. FINO Seppeltsfield consists of an a-la-carte restaurant and casual food bar with a philosophy based on fresh, seasonal produce and its provenance and already David, as co-owner and executive chef, and Sharon, as managing partner enjoy working with quality local produce of the region. “We source our produce from people who are dedicated to their craft,” said David. “The Barossa is an incredibly beautiful place and so are its people. It has been an honour and pleasure meeting local Barossa producers, many
of whom have become regulars already. “Working with Barossa wines and particularly those with a long lineage is very exciting for me. “We are discovering new wines regularly and look forward to having more on our wine list over time.” Supportive of emerging varieties that go hand in hand with their food and always looking for something interesting and even a little quirky, David and Sharon aim to offer guests a memorable experience. And as they look back on what has been achieved, David and Sharon say it has been an incredible journey and they look forward to further making their mark in the Barossa. “Working with Warren Randall to see the vision of the revitalised Seppeltsfield Winery has been an epic journey of no small proportions,” said David. “It feels like the real work has just begun as we work harder than ever to refine and consistently deliver the highest possible experience to our customers,” added Sharon. FINO Seppeltsfield is open every day for lunch and Friday and Saturday nights for dinner.
David Swain and Sharon Romeo aim to offer guests a memorable experience at FINO Seppeltsfield.
#LovingBarossa 730 Seppeltsfield Road, Seppeltsfield
EW0853
(08) 8562 8528 Autumn Food AND Wine 15
Veronica imparting health wisdom to the community
PRIME YEARLING LIMOUSIN BEEF
DH2608-V4
Grains and seeds are part of the rural agricultural life,” she said. “I source my products from local businesses as much as I can. “My cereals from 4 Leaf Farm in Tarlee and my dried fruits and almonds are from the Adelaide Hills or Riverland. “Other seeds and spices I have to import as they are not grown in Australia.” Veronica says she has great plans for her business for the next year, and some of her products are currently being trialed with a number of outlets, including a couple of dieticians. “I’ve been cooking for as long as I can remember, my mum bought me the whole series of the Cordon Bleu cooking instruction, which was big in the late 60’s,” she said. “I was only young, but I loved them and I really started to cook well when I was in my early twenties.” Veronica says she loves to cook with whole spices and seeds. “They are packed with flavour, colour and energy, and freshly ground spices have a fantastic aroma that evokes memories of home cooking, or much further afield, like Turkey and the Middle East (the two places I love to visit),” she said. “My favourite things to cook are Middle Eastern, Indian and Asian foods. “I can combine all the colour and flavour of Asia and beyond in these cooking styles. “Making my own spice mixes is an essential part of the dish, creating authentic flavours.” Veronica has recently become a part of the Tin Lids cooking group for children at the farmer’s market and this has assisted her to impart her health wisdom to children and their families. “I have a strong belief in health, particularly in illness prevention,” she said. “Australia is in the grip of an obesity crisis, which is leading to a huge burden on our health system. “Good eating habits begin at home, where children learn about food and I encourage parents to be good role models for their children, and want the children to grow into healthy adults too. “These lessons encourage children to make good choices and see that eating well has a lifetime effect on your health and wellbeing. “The kids seemed to have had a good time and their parents are happy! We hope to repeat the lessons in the school holidays.”
DH3679
A brief interlude with MasterChef as a contestant some years ago helped a Charleston resident reach the final fifty, but as fate would have it, Veronica Forsayeth was not destined for fame and fortune. It’s just as well, as the owner of company, FUEL Grains & Seeds has recently embraced trading at the Mount Pleasant Farmers Market and today shares her health knowledge with the community. “My background is in health, as I have been a registered nurse since I was 21,” she said. “I have been working in community health promotion for over 20 years, and was recently engaged by the City of Tea Tree Gully to manage the national Healthy Communities Programme. “This valuable programme was about the importance of good nutrition and fitness to prevent chronic diseases like diabetes, and through that programme I saw a lot of misinformation about diets and poor unbalanced diets and I knew that eating well, from all food groups was vitally important.” Veronica’s business, FUEL Grains & Seeds produces a range of breakfasts, savoury granola and dukkah, mustard, spiced salt, children’s organic cereal, and flavoured polenta. “I work with a dietitian to develop my products so they are the best they can be. “I also use grains and flours such as brown rice flour, millet and polenta as they are very nutritious, (gluten free for those with gluten issues), and have a higher fibre and protein content than some other grains,” she said. “I try to use organic products where I can, and my products are low in fat, sugar and salt. It’s a perfect fit really; my love of cooking and my belief in healthy eating.” Veronica works alone from home and says autumn is her favourite time of year for cooking. “It’s the warm autumn colours I love, that’s reflected in the seasonal food available,” she said. “Pumpkin pie is one of my favourite dishes; warm colours, warm spices from cinnamon and nutmeg, mixed with the autumn pumpkins - delicious!” Veronica is relatively new to the farmer’s market, but says it is a big, bustling place and has been great for setting up her business. “There is a welcoming country ambience at this market, and I think that’s why my products do so well there.
• Free range • Grassfed • Low fat • Local - low food miles
Green Farmhouse Australian native salts and seasonings blended with traditional spices
See you at the Mt Pleasant Farmers Market
At the Mt Pleasant Farmers Market weekly
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PH 8538 7190
www.pebblyrangelimousin.com.au
Easter Twilight Market
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16 Food AND Wine Autumn
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Salt Blends • Dukkah • Seasonings
Mt Pleasant Showground www.mpfm.org.au No regular market Sat. April 4
R E D A E enge L E H l T l a h C s ' F CHE
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Warm salad grilled duck of with grilled pear rocket and r , wine vinaigr ed ette
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Serves 4 Ingredients 4 duck breast fillets (skin on) 2 pears cored and cut into thick wedges. Grilled ¼ cup extra virgin olive oil 1 tablespoon good quality red wine vinegar (or aged balsamic) 1 teaspoon Dijon mustard ½ cup walnut kernels toasted 3 cups rocket leaves (rinsed and drained) 1 Bottle Saltram’s “Wimaker’s Selection” Sangiovese 2012.
With peter sich
Method Trim and score duck beast fillets and lightly season with salt. Set aside at room temperature. Heat grill plate (or non-stick pan) to medium; place duck breasts on heated grill plate skin down. When skin side is crisp turn over and seal underside (about 3-4 minutes) Continue turning until meat is medium-rare (say 10 minutes in all). Remove from cooking and set aside on warm plate; cover loosely with foil (say another 6-8 minutes). Brush pears with some of the olive oil and grill wedges on each cut face for a couple of minutes achieving good grill marks. Remove from heat. Dressing In a small jar combine red wine vinegar, olive oil and Dijon mustard; close with lid and shake vigorously. Season with salt to taste (may need a little sugar to cut acidity). Plating up Slice the duck breasts then combine in a bowl with rocket leaves, walnuts, grilled pear wedges and vinaigrette. Use dressing sparingly. The Wine Enjoy... according to responsible consumption guide!
A GREAT RED FROM A GREAT YEAR “Not every year is great for Cabernet in the Barossa, but 2012 was. Superbly deep, bright colour; clean, bright berry fruit aromas and flavours in abundance, with a fruit-sweet mid-palate and ample soft tannins. Very Cabernet. A smartly polished wine.” Huon Hooke, S.M.H
BURGE FAMILY WINEMAKERS Family owned and operated since 1928
Cellar door open Monday, Friday and Saturday 10am-5pm (and Sunday of Holiday/Festival weekends). 1312 Barossa Valley Way, LYNDOCH P: 8524 4644 www.burgefamily.com.au DH3021-V2
Autumn Food AND Wine 17
A taste of Barossa
DER THE LEA llenge ha CHEF's C
Peter Sich may be retired, but cooking will always play a major part in his life. Nowadays you’ll more likely find him enjoying a home-cooked meal with his wife, Mignon or showing the grandchildren a few tips in the light filled kitchen that is the hub of their modern home in Nuriootpa. It’s a far cry from what he was doing earlier in his career when he was catering for groups of up to 1,600 diners at a time, although you’ll still see him sizzling sausage with the Rotary Club of the Barossa Valley. “I’m a cook,” said Peter. “Not a chef.” He smiles as he remembers how his mother, of Silesian descent, introduced him to cooking. “My mum’s a good cook and I used to watch over her shoulder. Often, if I was home on my own during an afternoon, I would knock something up using similar ingredients to what she used. “All our children do that now - they are all very handy in the kitchen. Our eldest son is a chef.” Austrian by birth, Peter has always believed that quality ingredients are key to a quality dish - a philosophy he has held throughout his nearly 40 years in the food industry. Peter’s introduction to catering began when he managed a fast food shop called “Chickenland” on Anzac Highway in Adelaide after working in a bank for ten years. The fast food of that era was different to today though, he admits. Ingredients were “fresh and real.” After being invited to cater at Seppeltsfield for functions, Peter and Mignon moved to the Barossa in 1973. “There was work available here...We were in the right place at the right time.” Peter became Seppeltsfield’s resident caterer and was based there for 35 years until his retirement six years ago. The Sich family also ran “Gourmet BBQ and Catering Service” and word spread quickly as they began to make a name for themselves around the local wineries and other private and public venues. “As things progressed, naturally I had to skill myself up in all the things that were looking like happening here,” said Peter. Always “learning and adapting” to whatever the market demanded, Peter has seen many changes in people’s tastes over his long career. “We had to recognise the trends in food, to some extent emulating other people’s successes as well. Food trends are a bit like fashion in that people go by the flavour of the month... We had to provide what people were looking for,” he said. From vegan and gluten free to vegetarian dishes, Peter also developed his own equipment for the mobile catering service that ensured that meals were cooked to perfection on location. His team helped bring people to the Barossa. Whether it was for a national Rotary or Apex convention in the Tanunda Show Hall, the Barossa Vintage Fair or a wedding on the picturesque grounds of a local winery; Peter helped to bring food and the region’s famous wines together in a time when restaurants were only just beginning to emerge in the Barossa. “There were so many large convention groups that came to the Barossa in those days and we were a vehicle for that. “We had to do something that was achievable on site...Pasta was difficult, but we did do risotto for a gourmet weekend - that was something very new for the Barossa back then.” Protein has always been the hero of the dish for Peter, whether it be lamb or seafood. The quality of the produce had to shine through and his signature dishes have stood the test of time. “Smoked grilled lamb with a Shiraz sauce, we developed that for one of the Barossa Vintage Festival Dinners. I don’t think anyone else has ever done it as successfully since.” For The Leader Chef Challenge, Peter veered away from using all four ingredients in his dish, choosing to make the duck a prominent feature as he’s always done in the past. See his recipe for warm salad of grilled duck with grilled pear, rocket and red wine vinaigrette on page 17.
INDULGE IN QUALITY COOKWARE
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18 Food AND Wine Autumn
Chris gets creative in the kitchen With more than 30 years in the food industry, there’s no doubt Chris Wilksch is a fine cook. Born in the Barossa, the managing director of Angaston’s South Australian Company Store featuring The Company Kitchen takes pride in using and promoting local produce. “I like really good, wholesome food,” says Chris. This Barossa born chef is far from pretentious and has never liked the snob factor that is sometimes associated with high end city restaurants. He describes himself as a “down to earth” chef and it is obvious he aims to please, with dishes that are satisfying and creative. “I like to incorporate different textures, different flavours and things that aren’t always deemed to be a good combination. You’ve just got to do things differently because there is so much out there nowadays. “ Chris started his career in the Riverland where he gained his qualifications. He was 16 years old when he got his first job as a kitchen hand at the Barmara Hotel, he then moved to the Berri Hotel and was there for 10 years. “I moved back here to the Barossa and worked at the Vine In as Head Chef for 10 years,” he said. Refining his skills and loving country life, Chris eventually took up the challenge of owning and managing a restaurant and has been at the Company Kitchen for the past eight years. Chris admits he doesn’t have a favourite dish that he cooks, it’s more about creative use of local ingredients and having that point of difference that
people keep coming back for. He has plenty of appetising examples. “One of the things that we are doing that has proved to be very popular is the Malaysian Prawn Pasta. It’s not necessarily a dish you would associate as a pasta dish. We are using Carmella’s Malaysian spice and Weich’s organic noodles - it’s just a bit out of the square,” he says. Cooking is just an extension of Chris’ personality now, he instinctively knows when something works. “We had a wine and food club here on Monday night and we were cooking for a full course meal without any recipes. They tell me what they want, what wines they’ve got and we match the food with the wine. “After you’ve been in the industry for a long time and been cooking for a long time, you just get a feeling for what works...as you are cooking you can see where it’s going and what you need to do to get the result you want.” Customer satisfaction is everything for Chris, he wants people to leave having enjoyed their dining experience. “When people come here, I don’t want them to leave hungry and have to go to a fast food outlet to top up. Food needs to be what they’re here for. “Everything we do directly reflects on us. We might be doing a wedding with 100 guests - those guests have to be as happy as the bride and groom. At the end of the day, you want the whole lot walking away saying that was great... I’ll recommend this place.”
Company Kitchen Chef and managing director, Chris Wilksch used all four ingredients for The Leader Chef Challenge.
ROAST DUCK BREAST WTIH QUINCE CARAMELISED PUMPKIN
Ingredients 4 Duck breasts 1 packet of quince paste 600 grams of pumpkin 100 mls of shiraz wine 100 mls of cream Salt and pepper to season
TH CHEF's E LEADER Chall enge
Method Prepare pumpkin to roast, season and coat with the quince paste and slow roast at 160 degrees until the quince paste has caramelized onto the pumpkin. Pan fry the duck in a pan until the skin is crisp. Leaving the duck in the pan, de glaze the pan with the shiraz wine then place the duck (still in the pan) into a moderate oven. Cook the duck to your liking then remove it from the oven. Plate the duck and pumpkin, keeping the pan and roasting juices. With the pan that the duck was cooked in, add the cream to the juices and simmer gently to blend all the cooking flavours also check for flavour and add additional seasoning of required. Serve the sauce with the duck and enjoy! Ex
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Phone: 8568 6023 21 Murray Street, Nuriootpa
Autumn Food AND Wine 19 TheCo-op_CMYK TheCo-op_SPOT
Taste speaks volumes in Randall’s kitchen
Quince and shiraz sauce 100ML good Barossa Shiraz 100ml chicken stock 1 Tbsp Maggie Beer quince paste. Method 1. Place all ingredients into a small saucepan and bring to the boil. 2. Reduce heat and simmer gently for approximately 10 minutes until thickened. 3. Pour into strainer in small bowl or gravy jug.
Chef Randall Falland is quite literally as Working with Head Chef Chris Wilksch “home cooked” as can be. at the time, Randall was given more Born in the Barossa and growing up opportunities in the kitchen and eventually in Nuriootpa, Randall is proudly local. He gained full time employment. T CHEF HE LEADER found his way into the kitchen at an early 's Ch He has remained there to this day, cooking allen age and developed a love of cooking that away contentedly in an environment where ge has continued throughout his life. his work ethic and dedication speak “I love cooking for lots of people - for big volumes in the near silent world groups,” explained Randall. he lives in every day. It’s a case of the more the merrier for “I love it!” he exclaims. this fun-loving chef who says the larger the Randall enjoys cooking group, the happier he is in the kitchen. The fast and frantic paced world of seafood the most and cooking for the multitudes is what Randall you’ll find him amongst Spiced carrot and pumpkin thrives on but the road to his dream job was an impressive collection mash of cookbooks in his spare not an easy one. 250g carrots, peeled, sliced Randall was born with 94% hearing loss, time as he continues to 300g butternut pumpkin, yet despite the obstacle, he has managed enhance his skills. peeled de-seeded, diced. to forge a successful career in an industry For The Leader Food & Wine 25g butter, chopped he was determined to be a part of. Chef Challenge, Randall has 2 tbsp thickened cream A cochlear implant in 1991 launched used all four ingredients pinch ground nutmeg Randall on his way and he decided to in his recipe for leave the family business where he had been Duck Breasts Method working, to study at the Barossa campus of with Quince 1. Cook carrots and pumpkin TAFE - just down the road from his home. and Shiraz in a saucepan of boiling, He won an award for his efforts in cooking Sauce served salted water over medium- and was also named Angaston Council’s high heat for 8 to 10 minutes Australia Day Young Citizen of the Year which with Spiced Carrot and gave him further encouragement. or until tender. Drain in Randall’s first job was at the Vine Inn P u m p k i n colander. Mash. where he started out washing dishes and 2. Return vegetables to “doing a bit of cooking”. He then worked as the warm saucepan. Shake a part time chef at the Tanunda Club before saucepan over low heat returning to the Vine Inn in 1998. for 30 seconds or until excess Duck breasts moisture evaporates. Remove 3. Place in pre-heated pan skin side down, using no 2 fresh duck breasts from heat. oil, for 3-4 minutes until the skin is golden. Turn and pinch sea salt flakes 3. Using a potato masher, roughly cook for a further minute. Method mash vegetables. Add butter 1. Heat ovenproof frypan to a medium heat and 4. Remove pan from heat and place in pre-heated and mash until just smooth. pre-heat oven to 200˚ C. oven for a further 8-10 minutes to your liking. Add cream and nutmeg. Mash 2. Pat dry duck breasts, score skin in a crisscross 5. For best results rest uncovered for 5 minutes before until smooth. Season with salt pattern and lightly season the skin with salt. slicing and serving. and pepper.
Cafe Y is Closing - Last Trading Day 9 March 2015 Nick, Mary & Ilias would like to thank everyone for the support, encouragement and custom at Cafe Y over the last 51/2 years and are excited to announce that they will be re-locating to 89 Murray Street Tanunda following extensive renovations. The new Restaurant will be know as the Barossa BBQ Inn and scheduled to open end of March - early April 2015.
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89 Murray Street TANUNDA SA 5352 Phone 08 8524 5001 www.barossabbqinn.com.au dine@barossabbqinn.com.au 20 Food AND Wine Autumn
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*Pictures for illustration purposes only. Available at Tanunda store only.
Autumn Food AND Wine 21
FOOD WINE DATES TO DO
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ssa: This year’s festival h 15Th- Fring Fr eSain the Baro Marc 13 - Tu We February Su Mo g a variety of arts. casin show n, in 5the regio ts re214 even 7 6 will featu 4 3 1 e family, this event whol the for ent rtainm 14 13 12 Show 11: Ente nda 10 9 14 - Tanu 8 ories. categ of ty varie a skills 20in 21 s the17regio 18n’s19 case16 show15 market re sphe 28 atmo e 27 26 villag A : 25 23 at Greenock 22 ans 24 13 - Artis local artists and food producers. established to highlight and support in the institute, the markets 20 - Kapunda Twilight Market: held , delicious food and live music. showcase a variety of quality stalls out including log chopping, a 21 - Mt. Pleasant Show: A great day for all to enjoy. rides and its exhib local er, must ute 22
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day for the whole family, the 12 - Barossa Air Show: An exciting pions, helicopter rides with the cham batic Barossa Airshow has aero s. opportunity to taste local food and wine it’s 95th anniversary, the g 15 - 19 - Vintage Festival: Celebratin be a highlight of the year again once will val Festi ge Barossa Vinta Home (an open house es Com ssa Baro including the Ziegenmarkt, of course the parade. and trail picnic), the ever popular scarecrow
May
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concert like no other, the 30 - 31 - Melodienacht: A brass band res over 40 players on featu cht Tanunda Town Band’s Melodiena ts. gues ial spec of er numb a stage with
22 Food AND Wine Autumn
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Weekly Barossa Farmers Market: Open each Saturday, the Barossa Farmers Market is a genuine, local produce market, where you can be guaranteed fresh and healthy products. Mount Pleasant Farmers Market: Held weekly, the Mount Pleasant Farmers Market is a place where visitors can go for a unique and affordable food shopping experience. y Wills, Regional tourism manager, Caths Pfeiffer Chri , rman chai ssa Baro ism Tour with ew Dundon and Vintage Festival Director, Andrssa Vintage are excited about this year ’s Baro Festival.
Out and About at
Peter Lehmann Wines, Tanunda - Bedford Noodle Market
Schutz, Erin Schutz, Tania ), Warren Schutz, Penrice m fro ll (a tz hu Hayley Sc nunda). Yoon-Ah Lee (Ta
Toby Griffiths (Gawler), Nick Blow (Gawler), Melissa and Mark Camilleri (Angle Vale), Kellie Stelzer (Gawler), Sondra Taylor (Gawler), Naomi Griffiths (Gawler), Paul Taylor (Gawler).
Leon Dickinson, Doug Bear, and Arlene Goff-Dickinson, from Kap und
a.
Out and About at
Women Helping Women Business Forum
Toni-Ann North (Nuriootpa) with mum Lois King from Gold Coast.
Kathryn Isbel, Lynette Heidenreich, Julie Lecons, Jan Andretzke, Lisa Obst and Lee Teusner at the Women Helping Women Business Forum held at Seppeltsfield Winery dining room on February 9.
Hop in for your
Cate Atkinson, Julia Kennewell, Chris Robinson, Julie Donnellan and Sharon Brighurst.
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Autumn Food AND Wine 23
Kids in the kitchen
“People buy me cheese for Easter instead of chocolate!” Angaston mum of three, Miss Erica Kremmer, loves Erica has recently become an independent Your spending time in the kitchen with her children. “I do a lot of cooking with the kids and love to cook foods Inspiration At Home consultant, offering a wide range of that they can help me with,” said Erica. spices, seasonings and dips, enabling her to trade globally. Her sons, Malaykai, 6 and Cohen, 3 as well as daughter, She also has her own Facebook page, From One’s Nyenna, 10 months, are just as eager in the kitchen. Heart…To One’s Belly. “They help me with anything that is child friendly,” said “It is a page where people can share recipes, ask Erica. questions and seek advice,” she explained. “They especially love rolling dough and making pizza.” “It is a great little online community with everyone, even “I also like helping Mum chop the vegetables,” added strangers, helping each other. Malaykai. “I am also in the process of starting my own food Erica’s love for food began in Broken Hill, where her business, so stay tuned” Erica Kremmer, of Angaston, loves grandparents owned a butcher shop. Erica doesn’t specialise in just one area, however her spending time cooking with her children. “I always used to help them prepare food,” she desserts have proven to be popular. explained. “I cook anything and everything, but everyone really “I spent a lot of time cooking with Nan and Mum and I loves my desserts.” want my kids to be able to experience that.” “Mum’s food is really yum, everyone should come When she was five, Erica moved to the Barossa where around and try her food. She is a master chef,” added her passion for food flourished. Dough: Malaykai. “Between the ages 11 and 15 I 300 grams baker’s flour 1/2 teaspoons dry yeast worked at Roaring 40’s when Tony Ford Pinch salt owned it and he taught me a lot,” she Method: 1 teaspoon sugar explained. Mix together flour, yeast, 185 grams warm water “I have worked in a number of sugar and salt in a large 1 teaspoon oil bowl. hospitality places and have been lucky Topping: Add water and oil. Bring enough to learn tips and tricks from together (we find hands Grated mozzarella (or good melting blend) some amazing chefs. I was recently work best here). Knead for 300 grams diced bacon given the opportunity to attend a class two minutes. 1 teaspoon YIAH pizza spice blend at the Sticky Rice Cooking School in Return to bowl and 2 tablespoons tomato paste set aside to rise for 30 Sterling.” Mix spice blend and paste. Spread over minutes. dough and sprinkle over bacon and “I’ve always had a passion for food Roll out on floured surface. cheese. and from there, cooking came naturally. Add topping of choice, It is my stress relief,” said Erica. roll up and with a clean Other popular toppings in our house: sharp knife, cut into even “I don’t really have any favourites, I • Vegemite and cheese (add a packet of portions. baby spinach for hidden veg) just love food.” Place on floured tray. For • Nutella and marshmallow “I love cooking home grown fresh double rise, place in cold • Smoked chicken, sundried tomato and produce. Basil is a stand out favourite. oven and bake at 200 feta “Cheese is also one of my favourite degrees Celsius for 30 • YIAH herb and garlic dip mix (dry) and minutes or until golden. foods, it is probably my most favourite cheese Cohen,3 and Malaykai,6 enjoy helping thing in the world. their mum roll the dough in the kitchen. RL0204
Recipe: scrolls
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BUY 1 GET 1 FREE
@ THE COMPANY KITCHEN
Enjoy a hearty meal at a location nestled amongst picturesque vineyards and save!
BUY 1 MEAL FROM OUR BREAKFAST OR ALFRESCO MENU AND RECEIVE 1 FREE
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READ
Just a minutes drive ere h tx et ruoy from Angaston Main Street
Phone 8564 2725 27 Valley Road, ANGASTON www.sacompanystore.com.au
DR8840-V2
An AffordAble fine dining experience
Open 7 days
Come in and experience the new chapter of basedow’s.
New cellar door now open...
“A bottle of Basedow’s is still a bottle of Basedow’s” 7 days 10am to 5pm 2948 Barossa Valley Way Tanunda SA 5352
Ph: 0418 847 400 wine@basedow.com.au www.basedow.com.au
EW0865
CELLAR DOOR