'The Leader' Barossa Valley Autumn Food and Wine 2014

and

FOOD WINE Au tumn

2014

INSIDE SHOWCASING

BAROSSA’S BEST

WIN

CALLUM HANN’S

NEW COOKBOOK

TOUR BAROSSA Australia’s best tour & transport operator

Kym and Steve Brown of Tour Barossa, Tanunda celebrating their win at the 2013 Qantas Australian Tourism Awards.

Tour Barossa is a multi-Award Winning Tourism business with experienced, passionate locals who are committed to offering the best food, wine experiences and accommodation the Barossa Valley has to offer.

We are leaders in our area and offer intimate, unique and unforgettable tours of the Barossa and beyond to private, group and corporate customers throughout South Australia Book online, call us or email and let us share the secrets of the Barossa with you.

BOOKINGS ONLINE www.tourbarossa.com

EW0395

PHONE 1300 13 69 70 | 04 12 12 17 19 | 08 85 63 1000

in this issue 8-9

11

14-16

10

20-21

6-7

2

A bark with bite | Scott and Barbara Redden

3

Zimmy’s no dill | Steve Zimmermann

4

Smokin’ good wurst | Graham Linke

5

100% Barossan | Steve Lienert

5

B.V. Cheese? Yes please! | Victoria McClurg

6-7

Winery profile | Kalleske Wines

8-9

Food profile | Lyndoch Hill

10

Fresh and flavoursome | Howard Duncan

11

I’d Eat That! | Callum Hann

12-13

Open a top drop | Wines of the Barossa

14-16

Barossa Farmers Market

19

Precious liquid | Seppeltsfield 1914 Para Tawny

20-21

Mount Pleasant Farmers Market

22-24 Out and about | Social snaps

OUR COVER: We’ve put together a classic Barossa platter, typically found on tables around the region when friends and family gather.

The theme is local and traditional with the team behind this platter bringing all that and more to the table when they met at Wanera, Angaston for our front cover.

Back: Steve Zimmermann, traditionally cured dilled cucumbers; Penfold’s senior red winemaker, Steve Lienert, holding a classic 100% Barossa Shiraz; Graham Linke brought his famous Garlic Mettwurst.

Front: Barb Redden with her crispy Barossa Bark and Emily Kroschel brought a Barossa Brie, specially matured to pair perfectly with red wine.

Read the stories behind the artisans as you flick through our Autumn edition of Food and Wine - enjoy!

Acknowledgements EDITORIAL/PHOTOGRAPHY: Kellie McNeill, Alicia Lüdi-Schutz, Emma Moreland DESIGN: Caitlin Faint PRINTED AND PUBLISHED BY:

Autumn Food AND Wine 1

A bark with bite

Crisp, buttery and full of flavour is not how you would generally describe bark, but if Barb Redden is behind it, it’s nothing short of scrumptious.

The Greenock mother of two arrived in the Barossa in 1989, moving from New South Wales to be part of the Valley’s food and wine culture.

“I worked as a caterer at Yalumba then I was cheffing around at different restaurants,” she said, eventually branching out on her own with “Barb Buggy’s Barossa Kitchen”.

Building a name for herself as a chef and caterer, Barb noticed that her unique hand made crisp bread - called “Barossa Bark” after how she thought it looked - was proving popular with diners.

Key food producers, including Victoria McClurg, encouraged Barb saying, “If you put that in a packet, I’ll sell it for you.”

Working in the kitchen of her family home, Barb’s business eventually outgrew the space and into a backyard shed which was transformed into a commercial kitchen when her husband, Scott Redden, joined the business back in 2007.

“It’s all hand made on the premises in the back garden actually,” she laughed.

“Even now it’s too much for this

Scott and Barbara Redden and a tray of freshly baked Barossa Bark, just out the oven in their small commercial kitchen near Greenock.

Hop in for your

Easter Treats...

kitchen, but we don’t want to get any bigger. We just want to keep it hands on and not out source it to anybody ever.

“I always keep focussed on quality and individuality... It’s my baby,” she said.

Now, after making perhaps two kilos of her Barossa Bark a week for functions as a caterer, Barb, Scott and her small team of employees make around 225 kilograms a week.

“I think people like the uniqueness of it,” said Barb.

“There’s a lot of crisp breads out there but nothing that tastes as good...

A lot taste like cardboard.

“This one has eggs and milk and butter... all natural ingredients. I’ve adapted the recipe from a traditional French recipe...I’ve just changed it a bit to suit my tastes,” she said.

Sprinkled with either salt and pepper, sesame, poppy or nigella seeds or nothing at all; Barossa Bark is perfect for cheese, dips and antipasto platters and has proven popular interstate as well.

At the 2014 Royal Melbourne Fine Foods Awards, Barb’s Barossa Bark received high acclaim, winning three gold medals and a silver for entries in the Lavos (pantry goods/crackers) class.

ALL HANDCRAFTED ON THE PREMISES

IUM COV HIGH QUALITY BELG

ERTURE

WHITE, MILK AND DARK CHOCOLATE RABBITS Variety of sizes and styles

Traditional German BUTTER TOFFEE RABBITS

Open: Easter Saturday from 7.30 a.m.

Closed: Good Friday, Easter Monday 2 Food AND Wine Autumn

8563 0096

181 Murray Street, TANUNDA

DH3162

HOT CROSS BUNS • Traditional • Choc Chip • Currants

Mr Steve Zimmermann, of Tanunda says he was picking gherkins “as soon as I was out of the pram”. The dill cucumber aficionado continues the old tradition of naturally fermenting locally grown gherkins and ensures the knowledge is not lost by convening the S.A. Dill Cucumber Championship at the Tanunda Show each year.

Zimmy’s no dill when it comes to gherkins

Every dill cucumber lifted out of a Zimmy’s Barossa Valley Produce jar drips with generations of tradition.

Using recipes handed down from his grandparents, Mr Steve Zimmermann of Tanunda is continuing an age old German tradition that is being lost in today’s fast paced world.

He processes 15 tonne of cucumbers in a season and is passionate about using locally grown produce and natural ingredients to achieve a crisp texture whilst still maintaining juiciness.

“Pickling is done with vinegar and that’s a completely different flavour to a genuine, sour dill cucumber which is naturally fermented,” he said.

Selecting the right variety, curing time, amount of dill and sea salt enhances flavour as well as the

health benefits of the product.

“This is the true German tradition.

It’s very rare now that people will do the old curing way...it takes a lot more art and skill to be able to cure a cucumber than it does to make up a vinegar brine and drop it in. That’s the modern, commercial way of making dills... this is the old genuine, heritage way...”

“It’s not only the taste but the goodness of what’s in the dill cucumber. Because it’s a natural ferment it has all those enzymes and amino acids which is good for your digestive system...dill also has health benefits. You’re not just eating something that tastes good, you’re actually enhancing your body by eating the old fashioned dill cucumber.

“The old ancestors knew what they were doing when they put these products together,” he said.

isn’t it time you joined as a clubhouse member?

S T I F NE

BE

The Clubhouse is a great place to meet, wine and dine at any time! It’s our spirit of community that makes for a friendly atmosphere in our Bars, Dining Room, Club Cafe, Gaming and Function Rooms. We invite you to join as a member and save. Members receive regular rewards and discounts, and the longer you join, the less it costs!

12 MONTH MEMBERSHIP... JOIN FOR 3 YEARS AND GET ONE YEAR FREE! • Singles 1 year $50 2 years $80 3 years $100 • Couples 1 year $80 2 years $120 3 years $160

Cnr MacDonnell St & Basedow Rd, Tanunda. Phone 8563 2058

● The Barossa’s community Club since 1891 ● theclubhousebarossa.com.au ●

DR6535-V3

Autumn Food AND Wine 3

Mr Graham Linke is proud of his family’s heritage and admits to being partial to Linke’s Brandy mettwurst, one of three varieties produced at his Nuriootpa butcher.

Smokin’ good wurst

Mettwurst....Travel beyond the SA border and no one would know what you were talking about. But Barossans know a good thing when they taste it, and for three generations the Linke family has been supplying meat lovers with traditional German wurst.

“I’m in my 60th year now,” said Mr Graham Linke, owner of Nuriootpa’s iconic Linke’s butcher.

He had just finished adding sawdust to coal trollies in the smokehouse, working on another batch of mettwurst.

He tends the smokehouse as his father and grandfather did before him, when they first began the butcher business.

“They had a farm in Freeling.... they used to butcher on farms those days. Then they decided to sell up in 1928. That’s how it started... in the back streets of Nuri in a building beside my Grandfather’s house. In 1938 they came to this site and we’ve been here ever since.”

Growing up in the house behind the butcher, Graham was introduced to the trade at an early age.

“I came straight out of Nuri High School at 15, like most people did,

and dad said this is what you’re going to be doing.

“Next day, I was straight into it,” he said.

“I learned the trade. I was in the small goods section for a start, learned how to cut meat and bone it out. It wasn’t too long before I started serving in the shop to learn that. You didn’t have apprenticeships like today.

You learned just as you went along, with your peers.”

The young butcher soon learned the traditional recipes that he says have not changed since his grandfather’s day.

“The spices, we haven’t changed them from yesteryear... it’s still the same.”

Graham’s day can start at 6 a.m. and finish at midnight when the smokehouse is stoked up and mettwurst is in full production.

For Graham and his wife Lola, who also plays a key role in the business, quality is key and they use all local ingredients where they can.

“If you don’t have quality meat to start with, you’re not going to finish up with a quality product. It’s as simple as that at the end of the day,” said Graham.

Enjoy our new breakfast menu in the gardens Week-end breakfast open to the public Saturday and Sunday till 2 p.m.

• Eggs Benedict • Big breakfast • Come and try our new crumbed poached eggs on toast • French toast and banana fritta plus

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

4 Food AND Wine Autumn

weintal HOTEL COMPLEX

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many more

BV Cheese? Yes please

Penfolds Senior Red Winemaker, Mr Steve Lienert, of Angaston, with a glass of 2010 RWT Shiraz.

“To me it’s a classic Barossa Shiraz... it’s very rich and full flavoured with great fruit characters,” he said.

100% Barossan and quality driven Shiraz may well flow through the veins of winemaker, Mr Steve Lienert.

Growing up and learning the trade in an era when winemaking’s big names were elevating Barossa wines to world class status, the Nuriootpa High School graduate was lucky to learn from the best as he worked his way up through the system.

And like a good bottle of red, Steve has matured into a respected member of the wine industry, becoming senior red winemaker for one of the Barossa’s most famous labels - Penfolds.

S t e v e ’s f i r s t j o b w a s taking samples of grapes off trucks during vintage, taking hydrometer readings from grape juice and giving the information to his boss.

“After vintage, they kept me on in the cellar. I started helping the winemakers get their wine show samples ready. That’s how I got interested in the whole thing,” said Steve.

He eventually became an assistant winemaker after a stint in the laboratory and learned “the so called tricks of the trade that you don’t read in books,” from John Bird, Dean Kraehenbuhl and John Duval.

“I think you couldn’t probably do that now... they want a degree. Quite a few people have come up through Penfolds that way...Max Schubert - he didn’t have a degree either.

“I got to meet Max a few times, he was right up here... I was

down here,” said Steve, smiling as he described the respect he had for the man who created the internationally acclaimed Penfold’s Grange.

“I think if you are genuinely interested in wine and the wine industry, you’ll become a better winemaker,” he said.

The father of two believes some people still don’t appreciate just how high the standard of wine produced in the Valley is.

“I think sometimes we don’t realise just how good Barossa wines can be. The really good ones are world class, they really are.

“I think we’ve got the best of both worlds. Great old vineyards, really good climate and some really good soils which are conducive to making terrific wine, particularly reds and fortifieds.

“A lot of time and effort is spent in vineyards now. Growers get rewarded... so the higher their fruit quality, the more they get paid. That never used to happen and I think it’s really important,” he said.

And if history is anything to go by, the 2014 vintage is looking good.

“If you go back through the years, the even numbered years have been pretty solid, so I’m hoping 2014 will be a continuation of that. Each vintage is different, no two are the same which makes it really interesting.

“The challenge is to maximise the quality from any given year.”

The exceptional palate and nose of a winemaker is what gives Angaston based cheesemaker, Ms Victoria McClurg the edge in cheese.

The multi-award winning business woman travelled the world as a winemaker and arrived in the Barossa in her early twenties to be part of the region’s famous wine industry.

She, and her mother Frances, soon noticed there was a gap in the local cheese market and eleven years ago, Barossa Valley Cheese Co. was born.

“Basically, all the information I had as a winemaker - I just extrapolate that into cheese making. That’s the basis, but then on a practical scale, it’s very, very different to winemaking,” said Victoria.

“It’s a lot more challenging, it’s like a different vintage every day and every vat of milk is very different so we have to treat those really individually.

It’s a very sensitive product to produce.”

Going from processing 200 litres a week back in the company’s infancy to up to five thousand litres a week, Victoria is Barossa proud and uses only

locally sourced milk.

“We’re all about the integrity of being a Barossa product. It’s all 100 per cent Barossa cow’s milk, which is really important to us. Using local suppliers, creating local jobs, providing a local tourist attraction,” she said.

Milk quality is key and Victoria responds and manages the subtle differences that occur each day to create cheeses with perfect balance of texture and flavour.

“So a white mould cheese has more of those mushroom, forest floor kinds of characteristics, whereas washed rinds are more yeasty... meaty characters start to come through. So you’re going into those sort of flavour spectrums; but within those, it’s quite different...it’s minute... because you’re dealing with milk that is different every day.”

Victoria thrives on the challenge and is passionate about her work.

“It’s hands on....it’s real food.

We use traditional methods, it’s all done by hand and it’s Barossa. Those are the things that I love.

“Someone could do this elsewhere, but it’s not the same - it’s not Barossa.”

Ms Victoria McClurg now makes more than 20 products at Barossa Valley Cheese Co. from camembert to bries to washrinds, haloumi and fresh curd.

Autumn Food AND Wine 5

The Kalleske family, from left: Kym, Troy, John, Lorraine and Tony.

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What was once the Greenock General Store has been transformed by the Kalleske brothers Tony and Troy, into an impressive boutique tasting room for the whole region to enjoy.

No stranger when it comes to producing grapes and selling wine, the Kalleskes have taken the next step in offering a cellar door experience in Greenock.

It now gives them a chance to showcase their extensive range of handcrafted, organic and biodynamic wines made using 100% Kalleske Estate fruit sourced from 120 acres of their own vineyard, some of which were planted in 1875.

The boy’s will say it has been a long process to get to where they are today and opening a cellar door, but promise many it was worth waiting for – just like their wine.

“Come along to our new cellar door… as there is a bit of history in every glass,” said winemaker,

6 Food AND Wine Autumn

Troy Kalleske.

It was John and Lorraine Kalleske, the sixth generation of the Kalleske family in Australia, who started in winemaking, and not being able to sell all of their grapes in 1978 they made their first batch of port.

Son, Troy went on to study winemaking and the first small batch of Greenock shiraz was made in 1999, which soon led to the small winery being established on the Kalleske estate where the family have been on the same property since 1853.

Troy’s expertise as a winemaker has been complemented by older brother, Tony who gets the wines to market. While brother, Kym as the vigneron and their parents continue to do what they do best which is farm and manage the mixed enterprise property.

Little did the Kalleske brothers realise their school holidays in the vineyard would result in

venturing into the wine industry and ultimately launching their own label and cellar door.

Following the initial wine release back in the early 2000’s Kalleske has rapidly gained an international reputation for producing top quality hand crafted wines.

Their commitment to continuing to make genuine estate grown wines of individuality and vineyard and winemaking excellence has resulted in a number of accolades including going back to back with the South Australian regional awards as a sustainability award winner.

“Taste our wines and taste our estate, the vintage and the terroir of the north-western Barossa,” said Tony.

“With the eighth generation of family members starting to get involved we are proud of our past and confident of our future.”

The Kalleske family is one of the region’s leading grape-growing families, consistently growing some of the Barossa’s best quality grapes.

Active practitioners of sustainable farming, they are caretakers of the land and not only want to maintain the environment but improve it for future generations.

Their wines are estate grown and vinified with minimalist winemaking techniques used to fully capture the essence of the vineyard which in turn allows for genuine handmade estate wines to be produced.

“If only our early ancestors could see us now, proudly making wines from vineyards they planted at Greenock over 100 years ago and our customers enjoying them in our new cellar door,” said Tony.

A cheese platter and a glass of Kalleske wine can be enjoyed in their new cellar door at Greenock.

Kalleske old vine shiraz grown on the Greenock property.

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Autumn Food AND Wine 7

Lyndoch Hill’s

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SECRET INGREDIENT

8 Food AND Wine Autumn

Lyndoch Hill’s chefs, David Friend and Alana Brabin.

producers.”

Vegetables are “picked to order” and customers often have the chance to watch the chefs handpick produce from the garden in preparation for their meals.

Focusing on what can be made from scratch, Lyndoch Hill’s new autumn menu features charcuterie, chutneys, pickles and homemade bread.

With a trend toward tasting platters, the chefs have created a tapas menu which is proving popular among guests.

A few of the favourites include slow braised locally sourced goat, traditionally prepared with tomato, fennel, cumin and potato and heritage pork Ballantine, beer infused chicken liver parfait, smoked duck and fresh bread.

Food is just one element of a successful restaurant according to owner, Mr Mark Creed, who places equal

importance on the service, décor and general atmosphere.

Customers have the choice of dining in the restaurant or relaxing on the couches with a view of the gardens through a wall of glass.

Warm afternoons and evenings are best enjoyed on the deck, where the tall building offers shade from the sun, creating a peaceful ambience.

The restaurant is beginning to open later to appeal to international guests and locals wanting to enjoy a cool drink and tapas after work.

Mark and Mandy are also encouraging a passion for food and understanding of good hospitality among their team.

“Our staff are really passionate.

They understand good hospitality and it spills right out of the kitchen into the restaurant,” Mark said.

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The inspiration behind Lyndoch Hill’s extensive menu lies hidden among hundreds of roses and carefully crafted gardens.

A vegetable patch, lovingly nurtured by 76-year-old local, Mr Ray Williams, has become a hidden treasure for chefs, David Friend and Alana Brabin.

The pair shape their menu using produce grown just steps from the kitchen, often combining native herbs and other local ingredients to create unique dishes.

David and Alana are taking basic elements and simple ingredients and preparing them in ways that expose their full potential.

“The vegie garden is our main focal point; it is crammed with goodness,” Alana said.

“The produce around here is amazing and we are incorporating a lot of native ingredients and pushing to support our local

Autumn Food AND Wine 9

Fresh & flavoursome the key to

HOWARD’S COOKING

Howard Duncan, in his Tanunda kitchen, takes a practical approach to his cooking.

GNADENFREI LUTHERAN CHURCH MARANANGA

‘MIXED BLESSINGS’ Fifth release of this unique wine that combines friendship, talents and thanksgiving, all through grace freely given by God (Gnadenfrei).

Eleven varieties in the 2009 blend...

Cabernet Franc, Cabernet Sauvignon, Carignane, Cinsaut, Grenache, Merlot, Mourvedre, Sangiovese, Shiraz, Touriga, Tempranillo... coming together thanks to talented winemaker Troy Kalleske. $12/bottle – Orders: 0413 610 265 Available at Whistler Wines, Seppeltsfield Road, Marananga

10 Food AND Wine Autumn

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Tanunda’s Howard Duncan takes a practical approach to his cooking where he is driven by a desire to put flavoursome food made from fresh ingredients on the table for his family.

Inspired by his mum, Alison; 20 years of travelling for work and the simple fresh approach that Jamie Oliver takes, Howard is no stranger to the kitchen and pleasing wife, Annemaree and daughters, Molly and Maeve with great meals.

While they enjoy the favourites of spaghetti bolognaise, curried sausages, homemade lasagna, Vietnamese chicken salad and fattoush, salad it is not unusual for the family to try new dishes, sourcing ideas from cookbooks which just recently included Claudia Roden’s Middle Eastern cookbook.

The markets are becoming a more regular feature of life for Howard and his family and they love a roast chicken which is their answer to home grown fast food.

But as their appreciation for great food coupled with locally sourced continues to grow, Howard has been tackling preserves and pickling.

Last year his strawberry jam placed first in the Tanunda Show with his expertise being further developed this year with zucchini pickles, beetroot relish and pickled mini cucumbers.

“I love the fact it is home made and tasty and that there’s something interesting there,” said Howard.

“I like that in the Barossa you never turn up to somebody’s house empty handed or leave empty handed… it is like social currency.”

Howard said a privilege of living in the Barossa is being part of the local shows and plans to enter some items into the Tanunda Show.

Among his five “must have” ingredients are fresh, happy chicken eggs; Schulz bacon which he describes as the Barossa’s gift to the world; Maldon sea salts and fresh ground black pepper where seasoning makes everything taste better; Papp’s family Yorke Peninsula chick peas and lentils which are awesome for slow braises, curries, dips, salads and Hutton Vale Lamb, described as a must have all year round.

“I am not a foodie… I love a challenge and don’t mind cooking for a crowd be it a curry for 200 at the local netball club or pre Christmas lunch for 20 mates in the courtyard at home,” said Howard.

“I also like to challenge my kids to try new things and place a high social value on them not being fussy eaters and being able to hold a knife and fork properly.”

Fattoush

(Lebanese Bread Salad)

Will take about 10-15 minutes to prep and make • Lebanese flat bread, 1 round torn into bite size pieces • 2 Lebanese cucumbers halved and sliced • 1 green capsicum chopped • 1 red capsicum chopped • ½ a red onion finely sliced • 2 tomatoes diced • cup of chopped parsley and mint • 1 avocado diced…optional

Dressing: combine juice of one lemon, one clove of garlic, 60ml of olive oil, salt and fresh cracked black pepper Stick the lot in a large bowl, combine with your hands and serve with slow roasted Hutton Vale lamb or a roast Barossa chicken.

Callum shares his

food passion Former Barossan, Callum Hann has launched his second cookbook, I’d Eat That! after watching the dismal cooking habits of his friends.

The former MasterChef finalist and founder of Sprout Cooking School has written the cookbook to cater for students, beginners and unconfident cooks.

Taking inspiration from around the world, he has applied shortcuts to classic dishes and in turn helping people to become more confident cooks.

But it’s not just a book of recipes, there’s plenty of sound advice about how to shop for and cook certain ingredients, find flavours that work together, stay organised in the kitchen and keep your cool

and i n i h c c u Z tters i r F i m u o Hal (courgettes) ted haloumi chede,se

when it’s your turn to cook.

“My goal is to turn you into more of a foodie than you already are,” said Callum.

“Feel free to change, bastardise, scribble on, leave stuff out or add to my recipes.

“This book isn’t about me, it’s about you, I want you to become a better cook, a more knowledgeable cook and a happier cook.”

More than 90 recipes fill the pages from braised chicken and green mango salad to kidney bean chilli with cornbread and everything in between.

Chance to win 1 of 4 cook books

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Autumn Fig, Walnut, Prosciutto And Pumpkin Salad

To celebrate the release of Callum Hann’s new cook book, “I’d Eat That” The Leader Food and Wine is giving you the opportunity to win a copy!

It’s easy to enter, simply email your name and contact number with the subject: “cook book promotion” to competitions@leadernews.net.au or send your details to 34 Dean Street, Angaston 5353 marked “cook book promotion.”

Competition ends Friday, March 21.

Winner will be notified by telephone.

Strictly one entry per person.

Popcorn And Salted Caramel Fudge

Zucchini and Haloumi Fritters

'Recipe and images from I'd Eat That by Callum Hann, published by Murdoch Books, rrp $24.99, photographer Alan Benson'.

Autumn Food AND Wine 11

Open Barossa Valley

NES LZ WI Primitivo U H C S ohann 2010 J

NEW RELEASE WINES The next decade of winemaking begins for Marcus with the 2012 Maria Mataro being one of the first wines produced with the help of Wayne Farquhar and Neville Falkenberg. This variety has adapted well to the north Barossa climate and in a good year stands by itself as a true individual. The wine has an intense colour with inky hues, aromas of black olive and spicy characters married with an anise and prune conserve. Full bodied with earthy and blackcurrant characters this wine will do well put in the cellar for years to come.

The new 2010 Primitivo is an exciting variety that was sourced from Italy but with a much improved quality and taste to the known Zinfandel.

With the 2010 growing conditions kind to the vines with spring rains and consistent temperatures, the fruit produced excellent flavour balance.

This wine is perfectly matched with Italian favourites such as lasagna and pasta/tomato dishes. Marcus declared that Zinfandel is good with normal pizza, but, the new Primitivo is ‘supreme’ and so is one for pizza with the lot!

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OPEN BY APPOINTMENT P: 8565 6257 M: 0407 974 563 375 Belvidere Road, Nuriootpa www.schulzwines.com.au DH3179

12 Food AND Wine Autumn

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The Family

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The Winemakers URE...

T U F OUR

DH3173

ATE A EST Sauvignon R E M et HE abern 2010 C

The Dog

New cellar door & winery amongst the vines opening late 2014

Lambert Estate Wines Barossa Valley Way, Tanunda Phone 08 8563 3375 www.lambertestate.com.au

Autumn Food AND Wine 13

Preserve the harvest :

TOMATO SAUCE!

All through the summer months the Barossa Farmers Market has been hosting Rebecca Sullivan, founder of the Granny Skills Movement, as she presents a series of interactive workshops on pickling and preserving the best of the season.

With the autumn harvest just around the corner, it’s time to get ready for your very own tomato sauce day! Gather the family together for a fantastic afternoon of sauce – and memory- making.

Rebecca’s Fridge To m a t o S a u c e i s a fantastic, easy way to start off with preserving the best of the summer’s harvest.

We’re quietly confident you won’t have any left over! And don’t forget, you can pick up boxes of preserving tomatoes from Al at the Farmers Market every Saturday morning.

!

Cut out and keep

uce Fridge Tomato Sa

#

an

by Rebecca Sulliv

makes 500ml

spns at and pour in 4 tb ying pan on the he fr ick st basil ne no th ge Place a lar r lightly, add ce it begins to colou on , rlic ga e oes th at dd tom of olive oil. A , squash the e back of your spoon th ing Us s. oe • 4 tbspn olive oil at and the tom gar and vinegar. , n then add the su • 4 cloves of garlic as much as you ca to peeled and finely soon as it comes lt and pepper. As sa th wi a sliced e gh uc rou sa e th Season th in the sauce sil, om the heat. Stra ba fr h n es pa fr r e ge of th h lar ve nc y mo bu an • the boil, re oon to push ing your wooden sp us wl, bo t a lef leaves picked and o be int l ve wil coarse sie d garlic that iscard the basil an D torn . gh rou th o at bits of tom • 3 x 400g tins of in the sieve. good-quality, whole rn boil again, then tu e pan, bring to the th plum tomatoes o int ck ba e uc Pour the sa tes. hly simmer for 5 minu • sea salt and fres the heat down and er pp pe ck bla d oun gr w it’ll keep for a fe gar jar in the fridge – an cle a in e • 1 tbspn brown su uc sa Store the tches er n also freeze in ba • 1 tbspn apple cid weeks or so you ca vinegar

#

Real food from the homes and farms of the Barossa

The Barossa Farmers Market 7.30am to 11.30am every Saturday Corner Stockwell and Nuriootpa Rds, Angaston barossafarmersmarket.com.au

DR7158-V2

14 Food AND Wine Autumn

It’s all here at the Market!

r e d l o h l l a t s w e n r u o Introducing

me Welco and n Damie a to c Rebec ossa r the Ba ers m r Fa t Marke . family

SEA FOOD

The Barossa Farmers Market is delighted to welcome our newest stallholders to a weekly trestle: the lovely Rebecca and Damien from Mehl. Our German friends will have a head start here because of course “mehl” is German for flour - Rebecca and Damien will be baking fresh sour dough loaves for the market every Saturday.

They have learned their craft from Barossa Farmers Market alumni William Wood of Careme Pastry and having conducted a number of taste tests we can confirm that their bread is delicious. Soft and light, with a beautiful chewy texture. They are currently selling white and rye varieties and will expand into more traditional German variations in the future.

SEAFOOD The Barossa Farmers Market community is a passionate one and we’re always delighted to receive your feedback.

We have had quite a few requests for a more regular supply of fresh seafood here at the Market as in the past the lovely Zimmermann family have been visiting us fortnightly with their supplies of fresh fish and seafood.

We are delighted to now introduce Hannah from HAS Fresh Fish who will also be coming fortnightly

to the Market with a range of freshly caught Coorong mullet, mulloway, flounder and black bream.

All their seafood is freshly caught by Hannah’s partner Shaun and is brought fresh to the market, not frozen.

We are very pleased that from now on we will have a permanent supply of fresh South Australian seafood here at the Market and we welcome HAS Fresh Fish to our stallholder community.

t s e B e h T White

Have you tried our verjuice?

in the Barossa

ideal for:

available from tHe barossa farmers market 13 Murray Street, ANGASTON m. 0412 153 243 p. 8564 2182 www.smallfrywines.com.au

Healthy Local Fresh See us at the Barossa Farmers Market every Saturday

JERSEY FRESH

Fresh

JERSEY DR6630-V3

Phone: 8562 8113 Fax: 8562 8520 GREENOCK S.A.

carcoolajersey@bigpond.com

DR7096-V2

ü Salad dressing ü Deglazing ü Roasting ü Poaching fruit ü As a beverage

Autumn Food AND Wine 15

Upcoming Event:

Granny Skills a Barossa Farm t the ers Market

The sessions are specifically designed for children (but fun for adults as well) and you will get to take home a little pot of preserves on the day.

It’s free to take part and the sessions run for about 30 minutes. All the information can be found on our website: barossafarmersmarket. com.au.

Backyard Produce at the Barossa Farmers Market

As we move towards Autumn, the backyard vegetable gardens of the Barossa really start to hit their straps! If you have an abundance of produce, whether it be zucchinis, stone fruits, lemons on a tree down by the old outdoor toilet or anything else, you’re very welcome to take up a trestle for the morning at the Farmers Market. This is a great way to share the abundance of your garden while making some new friends and being part of the buzz of the Market.

For all enquiries about our Community Table, please contact the Market Manager Jess on 0402 026 882 or email info@barossafarmersmarket.com.

Honey direct from the hive to you.

Award winning Artisan Beers Hand Crafted in Angaston Full of natural health properties No heat treating All honey is collected within S.A.

www.rehnbier.com.au 16 Food AND Wine Autumn

Our honey is available at the Barossa Farmers Market every Saturday and available via our website:

DR6643-V2

DR6642

Tasting & Sales at Barossa Farmers Market

www.hilgahhoney.com.au

DR6639

We’ve had great fun over the summer with our Granny Skills classes for kids and we have another planned for Saturday 22nd March.

We will be learning how to preserve stone fruits, using Margaret Ellis’s beautiful, fresh produce. These preserves are the perfect way to keep hold of the warmth of summer and make a lovely addition to porridge or yoghurt for breakfast.

MATCH MADE IN

HEAVEN

NEW ON TAP!

TRY OUR NEW PIZZA!

thatchers gold cider For generations, we’ve been perfecting our orchards, our craft and our cider. Today we’ve got a whole range that takes you from fresh, vibrant and modern, to traditional, vintage, speciality and single variety.

Using the best of our traditional approach and modern techniques for a refreshing cider with a smooth appley taste and bright sparkle.

Perfect for: Well, just about anything in our opinion...

The only place in the Barossa to get Thatchers on tap.

ASIAN INSPIRED ROAST PORK BELLY Chinese BBQ Sauce with Fig Paste and a Green Apple, Pork Crackle, Baby Beetroot leaves with a Sage Salsa Verde.

MARCH MADNESS

Thatchers Schooners. $5 | Thatchers Pints $6.50 | Roasted Pork Belly Pizza: Small $26 | Medium $33.

Pint and Pizza Deal $45 – includes 2x Pints of Thatchers Cider and a medium Roasted Pork Belly Pizza.

Dine In only.

DR5890-V10

• COFFEE • PIZZA • FOOD • WINE 30 Murray Street, Angaston | Phone 8564 2901 www.40scafe.com.au Please Drink Responsibly.

Autumn Food AND Wine 17

From the humble beginnings of making homemade jams and relishes for her B&B, Rosemary Hissey is now the hand behind the delicious homemade selection on offer at Rumours Espresso.

Located in the heart of Wohlers, Rosemary is blending, baking, chopping and creating homemade slices, muffins and meals for all of Wohlers hungry shoppers in need of a pick me up or a scrumptious homemade treat.

Starting her career in cooking as a kitchen hand at Salters restaurant, it was her passion for food and guidance from renowned Barossa culinary expert, Vince Trotter that lead Rosemary to pursue her love for cooking. Further inspiration came from her lessons in the art of commercial cookery. ‘I was lucky enough to be taught by two of the Barossa’s best in the game - Mark McNamara and William Wood’, said Rosemary, ‘two of the greatest teachers you could hope to learn from in this industry’.

Rosemary’s unstoppable drive for experimental flavor combinations has seen her three boys, husband Tom and extended family sample a variety of delicious savory dishes and tempting sweets over the years. ‘Some of my favourite memories are doing afternoon “at home” cooking sessions with my two sisters, Marilyn and Janice, or with my son Ryan and my nephew Paul’ said Rosemary, ‘we would cook all afternoon, then the whole family would sit down on a long table and share a beautiful meal, lots of wine, laughs and good times’.

While many locals would remember Rosemary for her six year chapter as the ‘biscuit lady’ at the Barossa Farmers market, today her variety of homemade classic and contemporary palate pleasers can be found on the menu at Rumours Espresso in Wohlers. After a successful season of fresh summer salads, Rosemary is looking forward to releasing a hearty menu of comforting creations to greet the cooler days of living and shopping in the Barossa.

Rumours Espresso located in Wohlers

FURNITURE

Open 7 Days www.wohlers.com.au

HOMEWARES

165 Richmond Rd, Richmond 8234 2000 & 101 Murray St, Tanunda 8563 3494

DR7585

18 Food AND Wine Autumn

Precious liquid

The senses are overloaded with a wine crafted a century ago as Seppeltsfield Wines unveiled the 1914 Para Tawny last month.

It is set to be the most sought after vintage since the inaugural 1878 release.

Given the added historical significance of 1914 with the beginning of World War I, Seppeltsfield will also bottle a limited number of commemorative sets in collaboration with the Australian War Memorial.

The Old Para Vintage Tawny has been a past recipient of seven perfect scores from wine writer, James Halliday with the accolade continuing as the only Australian wine he has ever honoured with this rating.

Tanunda icon, Mr Keith “Chiney” Fechner who celebrated his 100th birthday in January, was fortunate to take a sneak peek of the blend before the official release.

Seppeltsfield managing director, Mr Warren Randall said the 1914 signifies a revaluation of the stock to better reflect its place as one of the rarest and most precious liquids in the world.

g

Red Door

espresso

EW0396

Licensed Coffee House, featuring Amanti Coffee, Delicious all day breakfasts, lunch and desserts, and of course Barossa Wines!

79 Murray Street, Tanunda SA | 8563 1181 Wed-Sat: 9.00am - 5.00pm, Sun: 10.30am - 4.30pm

bringing the goodness to you

EW0393

A BIRTHDAY SCHLÜCK....

Keith “Chiney” Fechner was presented with a 100 year old bottle of Para Tawny from Seppeltsfield after he and his sons, David, Brian and Jonathan, were invited to taste the 1914 vintage direct from the puncheon ageing in the historic Centenary Cellar.

We are a Barossa Valley based company who distribute gourmet food from boutique family South Australian producers to wholesale and retail customers.

Tea, Biscuits Fruits, Nuts & Syrup Chutney & Mustards Gift Packs and Misc Gifts Honey, Jams & Marmalade Fudge, Slices & Chocolate Native Foods & Spices Olives & Olive Oil

Curry Noodles Pickles & Preserves Sauces & Marinades Seasonings & Dukkahs Smallgoods & Sardines Soft Drinks & Cordials Wine Vinegar

Phone Karen: 0412 354 271 Email: karen@gourmetgoodies.com.au Website: www.gourmetgoodies.com.au

Great food , wonderful service and fantastic coffee • Wood Oven Pizza • Ribs and Wings • Burgers, Gourmet Salads • Light Lunches • Quailty coffee • Cakes and Slices • Golden North Ice cream

OPEN 6 DAYS TILL LATE (CLOSED TUESDAYS) EXTENDED HOURS FRIDAY AND SATURDAY NIGHT

Store

64 Murray Street, TANUNDA

DR7557

Autumn Food AND Wine 19

Mount Pleasant Farmers Market LOOKING FORWARD

Come and taste the difference.

Our citrus is fresh-picked weekly for the Mt. Pleasant Farmers market every Saturday.

Also available pure juice, citrus gourmet, local almonds and dried fruit.

DH3172

Phone: 8570 1109 NILDOTTIE SA

PADDOCK TO PLATE

PRIME BEEF FOR SALE

PEBBLY RANGE LIMOUSINS

LOW FAT, TENDER, FREE RANGE, HGP AND CHEMICAL FREE AND LOCAL (LOW FOOD MILES)

PH 8538 7190

www.pebblyrangelimousin.com.au

DH2608-V2

Mount Pleasant Farmers’ Market has continued to maintain its high standards in providing good quality food to the local community.

For the last two years, the Market has provided a range of produce enabling local people to purchase their weekly or fortnightly food requirements.

One regular customer stated recently that “If it is not available at the market I probably don’t need it”.

Mount Pleasant Farmers Market is one of the ten authentic Farmers Markets which have been established over the past twelve years to provide an alternative shopping experience for consumers, whereby they can be assured that they are purchasing fresh, local and seasonal South Australian produce and are assisting in the sustainability of local family farming operations.

Over many years, the community has become used to the ability to purchase any fruit and vegetables at any time of the year from their local supermarkets.

A consumer in a recent visit to the supermarket was horrified to find that the only lemons she could purchase were from America.

Farmers’ Markets are there to encourage people to understand the issues of seasonality of fruit and vegetables and to change their cooking patterns to suit the seasons as our parents and grandparents used to do.

As a small child said recently, “Grandma, why do these strawberries taste so yummy, not like the ones that mummy buys at the supermarket”.

It is difficult to explain the difference to one so young, but we can all remember waiting with great anticipation for summer when all of those great tasting stone fruits, melons and cherries were available for us to consume.

Now, we can buy all of those fruits throughout the year, but how insipid is their taste and where is that expectancy of something great to look forward to?

Changing the communities’ way of thinking about foods and cooking is a difficult task when it is so easy to drop into the supermarket and buy what you want when you want.

Farmers markets will continue to provide that fresh and tasty alternative to satisfy the need of consumers to know the origin of the food they purchase.

The Mount Pleasant Farmers Market looks forward to a long and healthy future as it expands its role within the community.

The Mount Pleasant Farmers Market is open every Saturday 8 a.m. -12 noon (with the exception of March 15 in which it will be closed for the Mount Pleasant Show).

Easter TWILIGHT Farmers Market T hursday 17 Th a pril • 5 pm-9 pm • Loads of fresh food produce • Easter Bunny • Live Music • Face Painting

www.mpfm.org.au 20 Food AND Wine Autumn

Mt Pleasant Showgrounds

DH3020-V2

Please note there will be no regular Market on Saturday 19th April

Phone 0418 301 121

Extending the olive branch

The Regan family has been reaping the rewards of the soil for many generations, and for Courtney, the greatest gift is seeing a customer’s face light up when tasting his produce.

The Williamstown grower produces olives and extra virgin olive oil under label, Amberlane Produce, along with sideline bee business, Sweet! Honey.

Courtney, his parents, Maurice and Sue and partner, Chevaun run the small operation using organic principles and methods.

To avoid the traditional brining method which

uses a lot of water, Courtney processes his olives in a unique way.

Olives are dried in sea salt before being plumped in a vinegar and brine solution a few weeks prior to being sold.

“We think this process is more economical, environmentally sound and produces a unique product which captures more of the olives’ flavour – something real olive lovers appreciate,” Courtney said.

Williamstown is “ideal” for producing high quality olive oil, with cool, wet winters and dry,

hot summers.

The taste and quality of the olive oil is heavily dependent on when it is picked and Courtney’s dad, Maurice is said to have a “sixth sense” about picking times.

The extra virgin olive oil is stored in casks, keeping it fresher for longer and away from light and air – factors that can spoil the product.

Along with his olives and olive oil, Courtney sells a range of honey, from raw to flavoured at the Mount Pleasant Farmer’s Market every Saturday.

He has been involved in the market since its inception two years ago, and his passion lies in being part of a movement that supports small farmers.

“For too long we have accepted apricots that are bitter, strawberries that have no taste and veggies that rot in the fridge after three days because they have been in cold storage for six months,” Courtney said.

“Things are slowly changing and it is exciting to be part of a movement that values quality over quantity, sustainability and people over profit.

Of course profit is nice, but not at any cost.”

Extra Virgin Olive Oil

Olives Honey

See us at the Mt. Pleasant Farmers Market DH2171-V2

Croftwood Grove of Lenswood

• Plants - herbs, edibles, flowering and unusual. All plants are grown and propagated on our small holding.

• Certified Organic and Spray Free produce - berries, fruit & vegetables.

• Preserves - Jams, Relishes, Sauce, Infused Vinegars, etc.

Look for our stall out front under the veranda

DH2559-V2

AG O P E AI N N!

Courtney Regan, Chairman of the Mount Pleasant Farmer’s Market and the name behind Amberlane Produce.

Organic Farm Shop & Café at the strawberry farm at Gumeracha!

• Fresh organic strawberries directly from the farm, espresso coffee, delicious cakes, Devonshire tea, strawberries with cream, jams and more…

• Spacious pergola with magnificent views, fern garden walk, bird watching etc.

• Morning/afternoon tea, lunches for groups available on appointment Open Saturday & Sunday 10AM – 4PM Lot 3 Nether Hill Road, Gumeracha For information or group booking call 0448 270 391 Every fortnight at Mount Pleasant Farmers Market.

DH3175

DH3166

Plants, Seasonal Certified Organic Produce & Preserves

PREMIUM WINES FROM EDEN VALLEY Come taste and buy our wines

• Award Winning Red & White Wines • Olives• Olive Oil • Soaps • Wine/Herbed Vinegars 8568 2159 Mannum Road, Tungkillo

Meet the winemaker at the Mt. Pleasant Farmers Market 0400 334 435 DH2170-V5

www.springtonhillswines.com.au

Autumn Food AND Wine 21

Out and About on

Valentines Day Darren and Tegan

Robinson at Saltra

m’s Winery.

Jodi Whillas and Chris Yeend at Wanera.

Brian and

Deb Hudso

n enjoying

a night out

at the Wei

ntal on Vale

ntine’s Day .

RISE & DINE Get the best start to your day and enjoy a hearty egg & bacon roll, fresh fruit salad and quality coffee all for under $15! /4 Chicken & Chips & ‘Coca-Cola’ 600mL 1

At Angaston’s Wanera resta urant on Va were Arron Fo x and Chloe Sl lentine’s Day ater.

VALUE MEALS

12.50

4x Fish, 6x Calamari Rings, 4x Seashantys, Medium Chips & ‘Coca-Cola’ 1.25L

40.00

Large Chicken, Medium Chips, 2x Medium Salads & ‘Coca-Cola’ 2L

35.50

NURIOOTPA CHICKEN CENTRE 57 MURRAY STREET, NURIOOTPA (Next to the Police Station)

PH: 8562 3110 OPEN 7 DAYS 9AM-9PM Eftpos facilities available

22 Food AND Wine Autumn

re

’s we y at Saltram . id Valentine’s Da Celebrating ssell and Annie McDiarm Wayne Ru

Out and About at

Tanunda Show Launch The 101st Tanunda Show was officially launched with a good gathering of friends and supporters at Rockford Wines, Tanunda on February 18.

es.

nny and Bill Holm

Sally Krips with Pe Robert and Phyllis Homburg with Christine and Richard Miller and Marilyn and Darryl Wohlers.

skin,

.

Shirley Starick and Dale John

with Kevin Ho for Schubert ra Hoskin. ing, Member Mr Ivan Venn Shirley Kowald and Sand Lyn and

Out and About at

Callum Hann’s book signing Attending Callum Hann’s book signing at Villa were Allison Pritchard, Rachel Bubner, Karin Tiller and Lisa Curnow.

Autumn Food AND Wine 23

Out and About at

Mount Pleasant Farmers Market SECOND BIRTHDAY CELEBRATIONS

Donna Horsburg h, of Mo Mount Pleasant unt Pleasant with her son, Hugh Market 2nd Birthd at the ay celebrations.

Taking time out during the Mount Pleasant Market 2nd Birthday celebrations were Lilian Tooke, aged 7 with her brothers Lucas, aged 6; George, aged 4 and Julian, aged 3 (front).

At the Mount Pleasa nt Farmer’s Market sec were Danielle William ond birthday celebratio s, Alan and Angela Na ns bb with Jai and Mali Nabb.

Barossa Farmers Market GRANNY SKILLS WORKSHOP

Olivia and Hartley Egg leton with their strawberry jam in the making.

24 Food AND Wine Autumn

Frances Fahner and her children, Eric, aged 8 and Jamie, aged 6 met up with “Boris Borscht” at the Mount Pleasant Farmer’s Market 2nd Birthday celebrations.

Eva and Keely Lydeamore with their strawberry jam made during the workshop.

An AffordAble fine dining experience

Amazing coffee and food prepared fresh daily Try our delicious all Barossa Breakfast showcasing the finest local produce

BOOK NOW FOR MOTHERS DAY SUNDAY MAY 11

OPEN 7 DAYS

The perfect location to dine with family and friends or simply enjoy a coffee

BOOKINGS ESSENTIAL: Phone 8564 2725 27 Valley Road, ANGASTON www.sacompanystore.com.au

Ph 8564 2271

37a Murray Street, Angaston (just up from Miles Deli) DR7146-V2