'The Leader' Barossa Valley Summer & Christmas Food and Wine 2014

and

FOOD WINE

h C r i & s t mas r e m m u S 2014

in this issue 2-4

A very Linke Christmas

5

Meet the Producer

6

Cider Storm, The Hills Cider Company

7

Tips on wine tasting with Matt McCulloch

8-9

Depth in Dairy

10

Trade up to flavour, Rehn Bier

11

Passion and belief, Kalleske Wines

12-13

Winery Profile, Murray Street Vineyards

14-15

Mount Pleasant Farmers Market

16-17

Behind the Label

18-21

Barossa Farmers Market

22-26

2015 Barossa Vintage Festival

W IN !

27

Retail Therapy; Summer essentials

31

Last Argentine barbecue, Villa Tinto

9 PAGE 2

32

Out and About

ummer Your S sorted! ges bevera

Honey biscuits are a favourite Christmas treat for the Linkes of Angaston, especially the girls of the family, Alana, aged 5½ and her mother Suzy who hope to continue the tradition set by earlier generations.

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Summer & Christmas Food AND Wine 1

A very Linke Christmas...

But Mummy, I want another one! Poor little Judd found it just that little bit too hard to resist another honey biscuit, especially around big sister, Alana, aged 5 ½ and Jack, aged 3½ who may have snuck another one in without mum looking.

Memories made and treasured Christmas is a special time of year for families as they gather to exchange gifts and share a meal together.

The Linke family, of Angaston are no different and with three young children, the lead up to the special day is beyond exciting.

In a freshly renovated kitchen, we find Suzy Linke with her grandmother in law, Daphne Linke, of Nuriootpa.

The aroma of freshly baked biscuits fills the house and there is a joyous buzz of activity as children eagerly wait a taste test.

Daphne is showing her great-grand-daughter the way to roll out biscuit dough and 5 ½ Alana watches with eyes wide in anticipation.

Great-grandsons, Jack and Judd are there to lend a hand in the hope they may be able to taste some dough if they are lucky.

We are witnessing a Christmas tradition being p a s s e d d ow n t h ro u g h generations. Daphne recalls her mother doing the same when she was a child.

“I’d probably describe myself as a Barossa German cook. Things that my mum used to do, I’ll do now, like baking honey biscuits and making my own egg noodles, pickles and jams, preserving... all those traditional things,” said Daphne as she watches Alana cut out another star shaped biscuit.

There’s a well loved copy of the Barossa Cookery book on the kitchen table and a lot of knowing glances between Suzy and Daphne as they try to control the excitement that has reached fever pitch in the kitchen.

They know only too well that memories are being made to treasure for the future.

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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

2 Food AND Wine Summer & Christmas

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believe it - I’d never tasted anything like it - it’s amazing. I get my husband to make it for my family on Christmas Eve and then I can have it both days!”

After a hectic mor ning of unwrapping presents on Christmas Day the next morning, the Linke and Falland clan meet up and enjoy the summer flavours of prawns and mango chilli aioli followed by Suzy’s favourite ham which takes pride of place, ready to be carved on the Christmas Dinner table.

The day moves into evening and leftovers are the perfect way to end a long, fun-filled day of festive feasting for another year.

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Suzy, her husband Clint and children Alana, aged 5½; Jack, 3½ and Judd, 2 have extended family that is growing, but they have found a way of seeing everyone at Christmas.

Suzy admits it can be tricky, but their system has been working well.

“I celebrate with my side of the family on Christmas Eve and then on Christmas Day, we celebrate with my husband’s side,” said Suzy.

The Weymars meet for tea on Christmas Eve and Suzy’s favourite glazed ham is always served.

“The flavour is incredible. When I first had Christmas with the Linkes and they served it up, I couldn’t

DH0708-V11

Feasting with the family

Great grandma, Daphne Linke bakes honey biscuits every year for the family.“That’s part of what they get from me for Christmas... I bake hundreds and hundreds.”

Proudly the Barossa’s community Club!

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Our historic community-owned Club welcomes members and guests to enjoy our facilities. Our dining room is open for lunch and dinner every day with an impressive menu of modern Australian cuisine and daily Chef’s Selections. Feel at home in our relaxed atmosphere, with friendly staff and an extensive wine list showcasing local makers. Want to taste some of the Barossa’s most famous premium reds? Try by the glass here! Love our Club.

Corner of MacDonnell Street & Basedow Road, Tanunda ● Bookings: ph 8563 2058

Proudly serving the community since 1891 theclubhousebarossa.com.au Summer & Christmas Food AND Wine 3

Ingredients:

H Bi on sc ey ui ts

BA15594-V2

Linke’s festive favourites...

1 kg of honey.

500g of sugar.

4 eggs.

1 tsp ground allspice.

1 tsp cinnamon. ½ tsp cloves & 4 tsp bicarb soda.

8 cups (approx.) plain flour.

Method:

MERRY CHRISTMAS!

Mix sugar and honey together.

Beat eggs in one at a time. Add all spices and bicarb soda. Mix in flour cup by cup. When a stiff dough, roll out and cut into biscuits. Glaze with egg and bake for 160 degrees for approximately 12 minutes. When cooled decorate.

Ingredients:

ns

1 ripe mango, peeled, flesh removed from stone. aw go Pr man li 1 tbsp fresh peeled ginger, finely chopped. io h ½ red chilli, seeds removed, roughly chopped. wit illi a Zest and juice of 1 lime. h c 2 free range egg yolks.

1 cup canola oil. ¼ cup fresh coriander, finely chopped.

1½ kg Australian cooked medium prawns, shell off, tails on.

Method:

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Grain fed porterhouse chargrilled to your liking with your choice of Diane, mushroom, gravy, pepper or garlic cream sauces.

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Place mango, ginger, chilli and lime juice in the bowl of a food processor.

Blend until a fine puree forms. Add egg yolks and pulse until thoroughly combined.

With motor running, slowly pour in canola oil until completely emulsified and you achieve a loose, creamy consistency.

Season to taste with salt and pepper.

Add lime zest and coriander and pulse until mixed through.

Pour aioli in to a bowl.

Place prawns on a serving platter and serve with aioli for dipping.

Note: Flavours in the aioli will develop over time so it can be made the day before. Keep in an airtight container in the fridge.

Ingredients:

5-6 kilogram cooked leg ham Hickory wood 1½ cups orange marmalade

Method:

ade Marmal glazed m Xmas ha

With a sharp knife, cut the rind around the ham and down the sides to free it on all sides. Ensure you have cut through the rind until you reach the fat.

Place ham on a prepared webber and cook with the lid on for 45 minutes or until the slit in the centre has widened by about 2½ centimetres.

Remove the skin of the ham and then score the fat with a knife to form 2½ cm diamonds. Warm the marmalade until it becomes a thick liquid.

Brush the marmalade over the ham to glaze it.

Be extremely careful not to splash the marmalade on the hot coals.

Cook with lid on for 5 minutes.

Re-glaze with more marmalade and cook for a further 5 minutes.

Place one piece of hickory on each side of the hot coals and allow them to catch fire before placing the lid on the webber.

Finish cooking for a further 20 minutes with the smoke. Enjoy!

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Meet the producer...

Four teen years ago, Julian and Jane Maul retired from the corporate world in Sydney with a dream.

Their dream was to one day open a country guesthouse, and after two years of searching for suitable land, they built Abbotsford Country House at Lyndoch.

To d a y, in addition to running Abbotsford, the owners of Abbots couple breed Black ford Angus cattle and Country House. make Christmas puddings.

Julian and Jane decided to begin making Christmas puddings after a friend tasted one of Jane’s at a dinner and asked if Jane could make one for them.

The idea arose to produce puddings on a large scale and now Abbotsford House produces in excess of 600kgs of pudding per year.

“We pride ourselves on our puddings that are handmade by family in our family kitchen, using Barossan and South Australian products where possible,” said Jane.

“Only our sugar, spices and golden syrup come from outside of South Australia.

“Our puddings travel everywhere and have become a favourite in several diplomatic circles around the world, we sell online through our pudding store and ship all around Australia.”

During the run up to Christmas, Jane says that she and Julian enjoy meeting new customers and being re-acquainted with repeat customers.

“We have many repeat customers and we always love to hear comments by customers sampling our puddings at markets we attend,” she said.

Jane has some advice for buyers this year who are wishing to get the very best out of Abbotsford Puddings.

“To heat, remove calico, keep in cellophane and simmer in a pan of water for roughly two hours,” she said.

“Before serving, remove cellophane, pour some brandy on the pudding, set it alight and take to the table.

“Our puddings are best served with Brandy Butter, (served straight from freezer) or Brandy Custard.”

Abbotsford puddings can be kept for as long as a customer wishes, but a ‘best buy date’ of one year is given.

They are sold in an airtight covering, with calico for appearances only.

Julian and Jane say that creating Christmas puddings has enabled their whole family to be involved with the Barossa Farmers Market not only as members but also as producers.

“Our puddings also sell at the Adelaide Central Market,” said Jane.

“We have used the money in the past for family holidays and our children have grown up knowing that the harder we work, and the more puddings we make and sell, the better holiday we have the next year!

“It’s probably one of the most important reasons for making the puddings, helping to instill a positive work ethic in our children.”

as, John and Jan AngFa rm.

owners of Hutton

Julian and Jan e Maul,

Vale

The Angas family have run their mixed farming business, Hutton Vale Farm since 1843, and current sixth generation custodians, John and Jan Angas have a philosophy of a sustainable farming programme for all their produce.

Over the past 170 years, the farm situated in Eden Valley has produced a range of products including sheep, cattle, grapes, tobacco and fresh and dried fruit.

“Each generation of the family has worked hard over the last 170 years to promote and enhance the natural environment of the farm,” said Jan. “Being respectful of the authority of Mother Nature, and aiming for the farm’s produce to capture what the soils and the seasons will allow, has always been at the heart of our philosophy.”

John and Jan, along with their children, Suzi, Caitlin and Stuart who are the seventh generation on Hutton Vale, are mindful of their stewardship role.

“Today we are running a mixed farming business on 2,000 acres of the original farm holdings, growing produce in an ethical manner, with its origins in our soil,” said Jan. Hutton Vale Farm has White Suffolk Merino cross lambs for meat, as well as Merinos for wool, a vineyard, and winemaking, cereal crops, growing vegetables and produce hand made chutney.

Hutton Vale Farm lamb is now supplied to a number of local Barossa restaurants and each Saturday morning it can be purchased from the Barossa Farmer’s Market.

“With the focus on quality and superior flavour, we maintain a small-scale operation and pursue a no stress philosophy in raising our livestock.”

John believes that raising the flock in a stress free manner allows the meat to be tender and the flavour of the lamb to shine through.

“The farm manages a closed flock and all lambs are born on the farm,” said John.

“This means low stocking rates, careful handling and respect for every actionAvailable in the process a living animal to portioned lamb. every of Saturday morning “We recommend you serve Hutton ValeMarket.

Farm lamb with love and at the Barossa Farmers laughter, family and friends, and a glass of good wine.” orders welcome.

Hutton Vale FarmPhone lamb was a recent finalist in the 2014 Delicious Produce Awards.

Thank you for eating Barossa grown food.

It is also an inaugural recipient of the Barossa Trust Mark, which is a mark of aspirational the Barossa 0427standard 639 088setorby8564 8270 region, providing customers with a guarantee and assurance of quality. www.huttonvale.com RL0123

HUTTON VALE FARM LAMB

EW0724

Abbotsford Country House

Christmas Puddings Hand made each year by

HUTTON VALE FARM LAMB Available every Saturday morning at the Barossa Farmers Market.

Phone orders welcome.

We appreciate your support in selecting Barossa grown food.

0427 639 088 or 8564 8270 | www.huttonvale.com

the Maul family, using quality ingredients sourced from the

Barossa and regional SA.

Ph: 8524 4662 Order Online!

500g-2kg puddings available www.xmaspudding.com.au Summer & Christmas Food AND Wine 5

Barossa lad’s cider storm Growing up in the Barossa Valley, Steve Dorman thought he would pursue a career in the wine industry.

But little did he realise that step would lead to the creation of widely recognised cider label, The Hills Cider Company and continue his strong links to the region.

Steve’s taken a positive approach to his venture, which was launched Australia Day 2010, building on his winemaking knowledge to create apple and pear cider with 100 per cent fresh, Adelaide Hills fruit.

Not only has it seen his enterprise thrived, it has also encouraged the return of farmers to their orchards after walking off the land. “ I l ove t h e B a ro s s a ,” said Steve.

“My wife, Fiona and I bought here as well, a beautiful property which borders one of Henschke’s vineyards with the red gums and stunning creek line… we wanted to have our own little part of what happens in the Barossa.”

Steve acknowledges his Barossa grounding assisted him in his venture and it was work experience in year 12 at Henschke that stimulated his passion for the wine industry and wine.

Graduating with a viticulture and winemaking degree was followed by vintages abroad and the chance to manage a wine and beverage division throughout Australia but it was an opportunity

to delve into a market that was growing that set the challenge for Steve and his business partner, Toby Kline.

“I never considered deviating out of wine but if it wasn’t for a winemaking degree, experience in the industry, I wouldn’t be making good quality cider,” said Steve.

“We are very passionate about what we do, sourcing fresh apples and pears from the Adelaide Hills, supporting Australian farmers and making the best cider we possibly can with no sugar, concentrate or flavours.”

And it’s the relationships with Barossa businesses including Samuel Smith & Co, Booth Transport and Hahn Corporation that has allowed the company to flourish.

“It is brilliant to have the Barossa connection,” said Steve. “ N eve r i n o u r w i l d e s t dreams did I think a boy from a farm in Moculta, from a country high school would become the operator behind Australia’s largest privately owned and most awarded cider company.”

And when it comes to inspiration, Steve encourages anyone to give your ideas a crack.

“There’s a lot who will talk you down… don’t listen to them; your family and friends are an amazing support,” said Steve.

“Focus on the positive and if you are passionate about something, just do it.”

Steve enjoys returning to the Barossa, spending time with parents Rodney and Gayle while giving his two year old son, William and newborn, Sam a chance to experience the Barossa life.

Educated locally, The Hills Cider Company founder, Steve Dorman still keeps the Barossa connection.

EW0750

H AND CRAF T E D 100% FRES H A D L HILLS S A .

R E AL CID E R Refreshingly Australian. thehillscidercompany.com.au

6 Food AND Wine Summer & Christmas

TASTING WINE JUST THE WAY YOU LIKE IT

refreshing, like an Eden Valley Riesling for example.

If the wine is a deeper yellow, it may be older, sweeter or have been aged in oak barrels making for a fuller and richer style, like a botrytis Semillon.

For red wines look at the shade of red. Is it pale and translucent or an opaque purple?

Paler red wines tend to be light or mediumbodied with lower tannins and higher acidity, like some Adelaide Hills Pinot Noir.

If the wine is a vibrant, deep purple, it is probably fuller-bodied with higher tannins and may have been barrel aged, like a young Barossa Shiraz.

As wines age they tend to change colour – more yellow to brown for whites and brick red to orange for reds.

SMELL Once you’ve looked at the wine the next step is to smell the wine by swirling your glass and agitating the wine.

If you’re not confident swirling your glass in the air then leave the bottom of your glass on the table and just make a few circles with the base.

It’s not important how you swirl the wine, what is important is that you get more oxygen into the wine. As soon as a wine encounters oxygen it opens up and as it does so it releases its aromas.

Your initial smell should determine if there are any faults, such as the wine being corked or oxidised. Once you’ve given it the OK take another sniff, you are now preparing your brain for the wine you’re about to taste.

Aromas in wine can reveal a great deal about a wine, from grape variety, whether or not the wine was oak-aged, where the wine is from and how old the wine is.

These aromas can be grouped into three categories: primary, secondary and tertiary.

Primary aromas from the grape itself and climate in which it grows. Generally speaking, the fruit flavours in wine are primary aromas.

Secondary aromas from the fermentation process and tertiary aromas from maturation in barrel and bottle.

An example of a tertiary aroma is the dried fruit aroma associated with mature red wines.

Your brain tends to pick up scents from your memory, so something you’ve smelled before or often. This is why if you ask ten different people what they can smell in a wine you can get ten different answers!

TASTE You’ve given a wine the once-over visually, checked it’s fault free with your nose and now it’s time to take a sip.

We talk about how a wine tastes when strictly speaking, taste is only sweet, sour, salty, bitter and a fifth sensation called umami, a Japanese word meaning savoury or meaty.

Other elements influencing a wine’s taste include alcohol and tannins which give the wine its body.

Take a sip from your glass and let the wine sit in your mouth for a moment.

If you’re a winemaker you’ll be swishing it around like mouthwash so that it reaches all the tastebuds, but it’s not strictly necessary.

The principal is to let the wine linger in your mouth, giving you a moment to reflect on it.

What does it taste like? Can you taste any of the smells you identified? Is the wine drying your mouth out as a result of the tannins?

The taste of wine is also time-based, with a beginning or attack, a middle or mid-palate and an end or finish.

CONCLUDE This is your opportunity to sum up a wine.

What was the overall profile of the wine? Was the wine balanced i.e. all the elements in harmony? Was it memorable or forgettable?

Most importantly did you like it?

If you’re tasting with others, discuss the wine and be confident in your assessment.

Everyone tastes differently and there are no right or wrong answers, so don’t be intimidated if others pick up something different from you.

Just sit back, relax and take another sip.

DR8354-V2

General Manager of Chateau Tanunda and chair of Barossa Wine, Matt McCulloch shares his tips on wine tasting.

There’s no right way or wrong way to taste wine. It’s really very straightforward – do you like what you’re drinking or not?

Having said that, there is a formal way to taste wine which can reveal more about a wine, even before you’ve taken a schluck.

It may seem intimidating if you’re not used to it, but the process can be broken down into four easy steps: look, smell, taste and conclude. Once you’re comfortable with this you’re bound to get more out of the wines you try.

LOOK When a wine is first poured into your glass, and before doing anything else, just look at it.

To the trained eye this can provide clues as to the approximate age, potential grape variety, acidity, alcohol, sugar and even the climate of the region where the grapes were grown.

Try holding your glass against a white background as this will help you gauge the colour more easily.

For white wines look at the shade of yellow.

Is it pale, almost clear, or is it deep, almost straw-coloured?

Light and bright w h i te w i n e s you can see through have probably had minimal contact with the grape skins and are usually young, crisp a n d

*Pictures for illustration purposes only. Product availability may vary between store locations.

Summer & Christmas Food AND Wine 7

DEPTH IN DAIRY

Holding their award winning products are Julie Donnellan, Barossa Valley Ice Cream Company; Lisa Werner, Jersey Fresh and Victoria McClurg, The Barossa Valley Cheese Co.

Check out this scoop...

Fresh

JERSEY

Silver Medal Winners 2014 South Australian Dairy Awards for Belgian Chocolate and Organic Vanilla Bean ice creams.

Our range includes: • 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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Congratulations to the best milk supplier and the best cheesemaking team in the Barossa Valley.

JERSEY FRESH carcoolajersey@bigpond.com

Ph: 0409 200 292 www.barossavalleyicecream.com.au 8 Food AND Wine Summer & Christmas

PH: 8562 8113 | FAX: 8562 8520 GREENOCK S.A. Facebook Like Button

CMYK / .ai

facebook.com/jerseyfreshmilk

Please visit us at the Cheese cellar:

67b Murray Street, Angaston www.barossacheese.com.au p. 08 8564 3636

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Farm, Fresh, Family Owned

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Ice Queen of the Barossa Valley Ice Cream Company, Julie Donnellan says that her biggest inspiration comes from the looks on customer’s faces when they taste her ice cream.

After being in business for just two years, the company has already earned prestigious awards at the Royal Adelaide Show.

Julie along with co-director of Barossa Valley Ice cream, Les Williams, took two silver medals home from the show for both their Belgian Chocolate ice cream and their Organic Vanilla Bean ice cream.

Julie says that she felt encouraged upon receiving the accolades.

“It’s nice to see how we are going compared to those who have been in it for a long time and run much bigger operations than us,” she said.

“We entered the show just to see how we compare in the market and to get some feedback and constructive criticism from experts in the ice cream and dairy field.

“Now we are looking to grow the business and continue to improve.”

Julie says that good quality ingredients, traditional methods and integrity, honesty and ethical practices in both business and creating product are important to Barossa Valley Ice Cream.

She admits that owning a food business has been a long held aspiration for her.

“Looking at the quality of our product based on the raw ingredients and method of production means that there is now another good quality product in the market,” she said.

“I am inspired by the ever-growing trend that consumers are becoming more interested in good quality food made from whole natural ingredients, and less for highly processed food with unpronounceable ingredients.

“South Australia has an amazing food culture and South Australians are very enlightened and proud to support it, knowing they are supporting the local businesses and the state.

“They have a terrific understanding of food and wine, truly appreciate high quality, and will generally not accept anything less.”

Family owned and operated dairy farm at Greenock, Jersey Fresh has taken home an impressive haul of silver medals at the Royal Adelaide Show this year.

The company has been awarded four silver medals for three of its products, including two silver medals for its 4% fat (full cream milk), a silver medal for its 1% fat (skim milk) and a silver medal for its pouring cream.

Administration and marketing manager, Lisa Werner said that these awards are encouraging Jersey Fresh to further promote its products.

“Winning silver this year gives us motivation to go for gold next time,” she said.

“These silver medals are a great reminder that we are producing a fantastic product, and the awards are a great chance for the South Australian dairy industry to show what a fantastic dairying state we are.

“We also take a team of our Jersey cows down to the Royal Adelaide Show and this is not only a way to benchmark our herd against other breeders but also to promote the dairy industry and raise awareness of the entire agriculture industry.”

Lisa admits that it is perhaps a ‘touch of insanity’ that has inspired every member of her family, including her parents and founders of Jersey Fresh, Jeff and Erica Kernich and her three siblings Mark, Paula and Amy to be so invested in the brand for the past 10 years.

“The whole family is passionate about dairy and the Jersey breed,” she said.

“I love the cows but I never wanted to be a dairy farmer, my role with Jersey Fresh gives me the best of both worlds.

“I also really enjoy talking to customers and educating people about the “legendairy” dairy industry.”

Jersey Fresh philosophies are simple, with the Kernich family believing that every person should have access to farm fresh milk and cream, which has not been altered or added to.

“Ours is a unique, single herd business so our customers are assured that the milk they consume is definitely local and fresh,” said Lisa.

“We pride ourselves on delivering farm fresh product to the Barossa and beyond, with our products all sourced from the farm and 85% of products delivered locally.”

At the end of a long day, Lisa says that it truly is the family behind the business that keeps it alive and ticking along.

“Our whole family and the way that we rub along together encourages us as a business,” she said.

“It is not perfect everyday, but it works.”

Victoria McClurg of Barossa Valley Cheese in Angaston says that the company’s main focus is to create a product for people to share and enjoy.

“We are an artisan producer, only sourcing milk from Nietschke’s farm and creating cheese imbued with the character of the locale and passion of our cheesemakers,” she said.

“Even as we expand our business, we will still stick to this ethos.”

It is perhaps this dedication and passion behind creating cheese that ensured the wins of some of the highest accolades at September’s Royal Adelaide Show.

Barossa Valley Cheese received a Top Gold Medal for its Barossa Farm Semi-mature Cheese (sold out), a Gold Medal for its Barossa Feta and a Silver Medal for its Barossa Halloumi.

“Our cheesemakers work hard each week to ensure our product is of the highest standard and the Royal Show results highlight their commitment and ability to produce outstanding regional produce for which they can be proud,” said Victoria.

“There were a record number of entries in the dairy sections of the show, so for each of us to win awards against strong competition was a testament to our cheese team.”

Victoria says that the success of the show will provide confidence in achieving excellence to the team at Barossa Valley Cheese and will give the company the opportunity to aim for even higher standards next year.

“This year we entered one of our experimental hard cheese styles and came away with the top gold medal of the class,” she said.

“Not bad for a product still in its developmental phase.”

After 12 years in business, Victoria says that Barossa Valley Cheese prides itself on the integrity of its product.

“We produce some of Australia’s best handmade artisan cheese using cows’ milk sourced solely from the Barossa Valley.

“The cheese is made onsite at our cheesecellar in the heart of Angaston, and with staff comprising of all Barossa locals, there can be no doubt that we are truly a regional product.”

Victoria says that inspiration for product undoubtedly comes from farmers and that every day, encouragement can be found from customers and the broader community.

“A farmer’s commitment and dedication to growing and generating primary produce for consumers is heroic,” she said.

“Year on year, their business is challenged by mother nature but still their resilience holds strong, which is truly amazing.

“We are encouraged by our customers and the support we receive from the broader community.

“Without that, Barossa Cheese wouldn’t be the successful business that it is today.”

Summer & Christmas Food AND Wine 9

Trade up to flavour

He created his own home brewed beers for years balancing a career as a truck driver but now Angaston’s Brenton Rehn couldn’t be happier with his own commercial label, Rehn Bier.

It was a decision made over more than a bottle of beer as Brenton and his wife, Robyn bit the bullet to create their own beer label in a region typically known for wine.

Brenton and Robyn soon discovered how well their beers matched with foods and with encouragement they star ted brewing and sold their beer at t h e B a ro s s a Farmers Market.

“It is our business and

we wanted to be in control,” said Brenton.

“It’s very small and fits into the philosophy of being hands on producers.”

Two years on and it has grown.

“It’s just great… people love the product and I like to make it and hopefully it compliments the food and wine,” said Brenton.

Being small allows Brenton and Robyn to talk direct to their customers and share the passion.

The fully functional brewery is based in Angaston and where possible they source Australian made ingredients.

With a strong reputation and sales increasing, Rehn Bier are already looking at

another larger location.

“The challenge for us is to not lose focus, and maintain the integrity of our beer, whilst growing the business,” said Brenton.

“It may mean we take a little bit longer to be able to do it.”

Competing against much larger beer labels, Rehn Bier were fortunate to have won two bronze medals at both the 2013 and 2014 Australian International Beer Awards. They also tasted success at this year’s Royal Adelaide Beer Show with two silver and five bronze medals, a medal for each beer they entered.

“We were pleased with that… to be recognised by our peers,” said Brenton.

“And it shows we can hold our own against others,” added Robyn.

With pride Brenton and Robyn say their beer is a full flavoured natural product that can be shared or enjoyed for a special occasion – an opportunity to trade up to flavour.

Brenton and Robyn Rehn established Rehn Bier after years of making their brew at home.

Passion. Tradition. Integrity.

EW0749

Award winning Artisan Beer, hand crafted in Angaston. Trade up to flavour.

Tasting and sales at Barossa Farmers Market M: 0409 434 702 | www.rehnbier.com.au

10 Food AND Wine Summer & Christmas

Passion and belief

Being biodynamic is more than a tag line for Kalleske Wines in Greenock.

It’s a passion and belief for the seventh generation family which started when John Kalleske turned the vineyard into an organic enterprise in the early 1990s.

Winemaking duo, Troy and brother, Tony never anticipated the winery operations to be where they are today after starting their winery in 2002. But accolades at a state and national level reiterate they are doing the right thing in the industry.

“All of these things are great recognition not just for the wines but the vineyard… that’s where it starts from,” said Tony.

Troy, a Barossa Baron, and former Barossa winemaker of the year, said the international recognition at the London International Wine Challenge reinforced they are on the right track.

“Being biodynamic is not just a fad but it is a win win,” said Troy.

“Winning wines and helping the environment.”

Tony and Troy opened their cellar door earlier this year and already secured third party endorsement for their initiative.

The brothers say all of these accolades, which includes making it into the

WEIZEN

state’s Brand SA Regional Awards Hall of Fame, was unexpected.

“It has given us the confidence to make more wine, buy this and renovate the cellar door… it’s nice and progressive organic growth,” said Tony.

“We are making wine to be consumed and enjoyed. The environmental aspect is meaning more to people these days… they are conscious of the environment and ethically and sustainably.”

And it is the path they have taken that reflects on the quality of their fruit, right through to the wine in the bottle.

“We think there’s a better consistency and quality,” said Tony. “ We h a v e a l l g o t different roles… they are all complimentary and unique.”

As pioneers, Troy said they have gone biodynamic for the right reasons.

“It has grown rapidly and steadily in the last 12 years and now we are in the stable phase… there is potential for more vineyards and to grow,” said Troy.

And for the family vineyard, winery; securing new markets and seeing the next generation be part of the enterprise is just as rewarding.

“Being able to put Barossa on the label has helped us get established,” said Troy.

“And the support of the locals… who are happy to see what we have done here in Greenock,” added Tony.

Cellar Door Open Daily, 10am to 5pm 6 Murray Street, Greenock P: 08 8563 4000 E: wine@kalleske.com W: www.kalleske.com

ON THE MENU DROP, CHOP & TWO SMOKING BARRELS .............................

.............................

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Brothers, Troy and Tony Kalleske, of Kalleske Wines, say accolades at a state and national level reiterate they are doing the right thing in the industry.

VINTAGE FESTIVAL 2015 April 15, 16, 19: 10am-6pm April 17, 18: 10am - 11pm at our Cellar Door. Bookings for food preferred via our website, all tickets $30.

we have our own

raised, barrel-wood

fired lamb accompanied with traditional Prussian sides & salads. Come and stay for a relaxed afternoon of live acoustic music. Wine by the glass & bottle available all day. Please dress accordingly as it is an outdoor event. For more information please visit our website.

Summer & Christmas Food AND Wine 11

Craig Viney, Michelle Loffler, Barry Wyld, Anthony Grundel, Ryan Whitaker, Marty Powell, Paul Gaster and Elle McArdle.

Innovating for the future Established in 2001, Murray Street Vineyards have always strived to honour the Barossa’s rich winemaking heritage.

M u r ray S t re e t V i n eya rd s B ra n d Ambassador, Mr Marty Powell said the winery is continually innovating, but is also proud of the past.

“We use new world technologies with old world techniques to produce some of the finest wines of the region, specialising in Estate grown Shiraz and Shiraz blends,” he said.

“The vineyards are managed in a sustainable way and the team are mindful of their environmental responsibility and leaving a healthy legacy for future generations.

“This approach includes the installation of a 65kw solar panel system, the revegetation of native flora including thousands of trees and minimal use of herbicides and pesticides.”

The business has grown substantially since the first property was purchased in Gomersal. Quickly being rated five stars by James Halliday Murray Street Vineyards is now an internationally recognised winery.

“We wanted to provide an extraordinary and enriching experience for guests from around Australia and the globe so we built the Tasting Room and cellars in Greenock, which opened in 2004.

“We have reached a major milestone

this year as we are celebrating the 10th anniversary of our tasting room.

“Tasting at Murray Street Vineyards is an intimate and informative experience.

“Our guests are seated comfortably and their experience is perfectly complemented with sweeping vistas of vines and sky through all seasons.

“We source local produce to compliment both our wines and Tasting Room experience.

“Our Tasting Room used to be a farm house and we really wanted to acknowledge that. It has a casual, fun atmosphere with the feeling of visiting someone’s home.”

Mr Powell describes Murray Street Vineyards as a big advocate for Greenock

AWARDED 2014 BAROSSA WINERY OF THE YEAR TASTING ROOM OPEN DAILY | 10AM-6PM • Seated tastings • Local produce platters • Private tastings and tours arranged by appointment MURRAY STREET, GREENOCK SA 5360 | 08 8562 8373 WINE@MURRAYSTREET.COM.AU | MURRAYSTREET.COM.AU RL0125

12 Food AND Wine Summer & Christmas

The accolades keep coming for Murray Street Vineyards.

Murray Street Vineyard’s Cellar Door has been in Greenock for ten years now and Elle McArdle, Marty Powell, Ryan Whitaker, Sally Fromm, Michelle Loffler and Paul Gaster are celebrating the milestone in style.

and is very much involved with the local community.

“We support a lot of local sport including cricket, golf and racquetball,” he said.

“We are also involved with the Vintage Festival, Fringe Festival and Gourmet Weekend.

“As of this year, our Winery Building is used to host the Young Ambassador’s programme. They use the space exclusively for their meetings and presentation nights.”

The team is understandably quite proud of what the winery has achieved in its relatively short history.

“We had great success at the Melbourne

International Wine Competition, winning the Barossa Winery of the Year Award,” he said.

“We have also earned multiple gold and silver awards at competitions such as the San Francisco Wine Show and Decanter World Wine Awards.”

“Our winemaking team produce hand crafted premium and super-premium wines, expressive of their varietal and terroir, immediately approachable but structured for cellaring and further development over an extended period,” he said.

Murray Street Vineyard’s flagship brand is MSV. This range includes super premium, single vineyard and premium blends. MSV is also home to their gold medal, award winning

Winemaker, Craig Viney.

wine, The Barossa, Shiraz Grenache Mataro.

“The Black Label brand is our expression of single varietal wines, designed to highlight their individual characteristics. Wines in this range include Shiraz, Mataro, Grenache, Cabernet and Semillon.”

Moving forward, Mr Powell said Murray Street Vineyards plan to continue innovating and come up with better, more efficient and environmentally sustainable ways of producing quality award winning wines.

“Our mission is to continue being leaders in wine production that is consistent in quality and keeps on contributing to the great achievements of the beautiful Barossa,” he said.

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Summer & Christmas Food AND Wine 13

Mount Pleasant Twilight Market night set to shine again THE BERRY FARM • Fresh Berries • Confectionery • Sauces • Jams • Cordial DH3557

and much more!

DH3278-V2

8380 5929 • 0437 891 011

The Mount Pleasant Farmer’s Market is set to shine again at the annual Christmas Twilight which will be held at the Mount Pleasant Showgrounds on December 23.

Market Manager, Ms Genevieve Hebart says, “The Christmas Twilight Market has become very popular since its inception in 2012.

“Throughout the year regular Saturday stallholder and patron numbers have gradually been increasing.

The Twilight Market seems to be a culmination of both with stallholder numbers for the night already pushing for a record all-time high.”

Genevieve says, “The market will have its usual offerings with local and fresh produce ready for your Christmas table including fish, wine, bread, milk, cream, gluten free products, fruit, vegetables, meat, homemade products, all your condiment needs, beer, chocolates and tea.”

Marketing Manager, Ms Terese Reeves says, “Easy parking and friendly stallholders make for stress free Christmas shopping.

“Most stallholders will be offering the opportunity to taste their products. There will also be musical entertainment with ‘Free Genie’.

“The Barossa library group will have Christmas story time and activities for the children, and of course Father Christmas will also be in attendance.

“Shed 2 Full catering will also be doing a delicious dinner menu, along with other dinner options.”

Genevieve says, “The hunger for fresh, seasonal, local produce is growing, and farmer’s markets are proving the perfect way to support local and regional producers. And what a better way to support your local farmer than spending your dollars locally at Christmas time.”

The Twilight Market will be open from 5 p.m. until 9 p.m. The Market will not be open on December 27 but will resume trading on January 3, 2015 from 8 a.m.

- 12 noon.

PURVEYORS OF FINE COFFEE

Christmas Twilight Market

•Mobile Coffee Cart/Van •Catering for any event

The coffee Pot

Tuesday 23 Dec Mount Pleasant Showground 5—9pm

Christmas Twilight Market 





 

Tuesday 23 Dec, 5-9 pm



Mount Pleasant Showground

 

• Fresh fruit & vegetables, bread, seafood, meat, wine, cheese, preserves, plants, dairy & eggs.

• Tastings - Easy parking.

• Dinner menu - Live music.

• Father Christmas.

14 Food AND Wine Summer & Christmas

Get Fresh at the Mt Pleasant Farmers Market!!

Customer & Stallholder enquiries managermpfm@bigpond.com or 0418 301 121

DH3020-V3

Tuesday 23 Dec 8242 7356Showground Mount Pleasant 5—9pm Christmas Twilight Market

Green Farmhouse

Crumbed Boo

bialla chicken

INGREDIENT

S:

• 500g chicken tender fillets • 125g fresh br eadcrumbs • 1 heaped table spoon Boobialla Season • 1 small teaspo on Coolamon He ing rbs • 2 teaspoon Oz zie Dukkah • 1 egg, beaten • Olive oil

had a passion for it.

“I guess our family has always cooked from scratch, even going back to my grandparents.

Food was always a very important part of any family celebration,” she said.

She also names her mum as her key inspiration for her love of cooking and says that this passion has even been passed onto her two children, Hayden and Haylee.

“My Mum would tell the story that I would always start cooking a cake or something when it was time for dinner.

“Things haven’t changed much!

“That’s the thing with our range, you don’t have to be a chef to use them, you just substitute our products into your favourite dishes and taste the amazing flavours.

Merlinda also names native Australian ingredients as her favourite to cook with including lemon myrtle, quondong, native peppercorns and wattle seed, forming the four pillars of flavour that the Green Farmhouse range is built upon.

As far as spring cooking is concerned, Merlinda loves to cook with chicken.

“I love cooking with chicken and in particular tenderloins. There are many dishes you can create including Crumbed Boobialla Chicken Tenders,” she said.

“I love to cook with all of the beautiful fresh produce that the Mt. Pleasant Farmers Market has to offer.

“Since moving here, we are enjoying everything that the Valley has to offer, especially the ever changing landscape.”

“Moving to the Barossa Valley has definitely been an inspiration in itself, getting my creative juices flowing with new ideas and concepts for new lines to be released in the near future,” said Merlinda.

MET

HOD: Combine breadc rumbs, Boobialla Seasoning, Coolamon He Heat a generous rbs and Ozzie Dukkah. amount of olive oil in a frypan.

Coat the chicken in the beaten eg g followed by the crumb mixt ure, pressing the crumbs onto the chicken .

When all the ch icken is coated and the oil is hot, reduce the heat sli chicken in the pa ghtly and then place the n and cook until golden.

Serve with jacke t potatoes season ed with Salt with Attitude and a fresh gard en salad.

Green Farmhouse Australian native salts and seasonings blended with traditional spices

Salt Blends • Dukkah • Seasonings

At the Mt Pleasant Farmers Market weekly sales@greenfarmhouse.com

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Mt. Pleasant Farmers Market stallholders, Merlinda and Harvey Hunt are bringing flavours of the Australian bush to the region.

Their business, Green Farmhouse sells a range of Australian native seasonings and salts, which are combined with traditional spices to produce various blends that can be easily added to every day meals.

Merlinda and husband, Harvey continued the legacy of the founder of Green Farmhouse, Annette Green of the Limestone Coast after her passing in 2012.

Annette began the business in excess of 15 years ago and Merlinda and Harvey saw an opportunity to keep her thriving business alive.

“We wanted to continue on the fantastic work that Annette had created all those years ago,” said Merlinda.

Merlinda and Harvey bought the business in 2012 and have recently moved from the Limestone Coast to the Barossa Valley where they now enjoy stall holding at the Mt. Pleasant Farmers Market on a regular basis.

“I knew the Mount Pleasant Farmers Market was going to be the perfect place to sell our products, it’s great to have a regular market to attend,” said Merlinda.

“The people I spoke with were very friendly and when I arrived for my first market I was made to feel very welcome.

“I just love the atmosphere of the market right from the committee to other stall holders and the customers.

“I have been going each week since Easter this year.”

The bulk of ingredients for the Green Farmhouse range are sourced from South Australia and interstate.

Merlinda says that she has been cooking for as long as she can remember and has always

tenders

CERTIFIED N O T N E K ORGANIC L L I H S APPLES R E W O R G PEACHES NEW DH

35 56

Merlinda Hunt with her range of Australian native seasonings and salts at the Mount Pleasant Farmers Market.

SEASON

FREE RANGE EGGS

VEGIES NECTARINES ASPARAGUS

DH3402

Experience the aromatic and authentic tastes of India

See us at the Mount Pleasant Farmers Market www.rajkotwala.com.au

PRIME YEARLING LIMOUSIN BEEF

DH2608-V4

SEE US EVERY SATURDAY AT THE MT PLEASANT FARMERS MARKET! PREMIUM WINES FROM EDEN VALLEY

• Free range • Grassfed • Low fat • Local - low food miles

Come taste and buy our wines

See you at the Mt Pleasant Farmers Market

Meet the winemaker at the Mt. Pleasant Farmers Market

PEBBLY RANGE LIMOUSINS

0400 334 435

PH 8538 7190

www.pebblyrangelimousin.com.au

DH2170-V5

www.springtonhillswines.com.au

Summer & Christmas Food AND Wine 15

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Wines fromfrom Barossa’s Wines Barossa’s 6 Washington Street Beautiful High Country Beautiful High Country Angaston SA 5353

Handcrafted • Small2435 Producers • Eden Valley Ph.Wines 08 8564

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Summer & Christmas Food AND Wine 17

Nurturing the future of the Barossa Farmers Market Get growing - it’s a strong message that we hear from a variety of sources and for many reasons.

It’s a message that is strongly supported by the Barossa Farmers Market because growing and making things with local produce ensures the future of the Market.

The Market encourages people of all ages to grow produce in their back, or front yards for that matter.

Children in particular are encouraged to get their hands dirty and to experiment with growing.

The Barossa Farmers Market proudly supports the community and encourages young people to dabble in gardening through sponsorship of produce categories for children at the Tanunda, Angaston and Kapunda Shows. From sunflowers

to vegetables, we acknowledge that from little things, big things grow.

The Barossa Farmers Market will be sponsoring the Junior ‘Grow It’ class in vegetables at the Tanunda Show for the first time in 2015.

The process of growing fruit or vegetables from seed or seedling is rewarding in itself, but what if young people can learn the value of their produce as a saleable commodity?

The ‘Community Table’ at the Barossa Farmers Market can be booked by children, adults, community groups and schools who wish to sell produce grown in their gardens.

The ‘Community Table’ is available to children for $8, and to others for $16 per week.

Stallholders can sell an assortment of

produce or use the stall to sell an abundance of a particular item.

Junior stallholders have used the stall to sell oranges, celery, herbs, beans and a variety of other home grown fruits and vegetables.

Pull on the gardening gloves and be part of the backyard revolution and part of the Barossa Farmers Market community. All it takes is a packet of seeds, some TLC and patience.

For information regarding entering produce in the local Shows please contact the individual organisations.

Bookings enquiries for the ‘Community Stall’ can be directed to the Market Manager on 0402 026 882 or by email to info@barossafarmersmarket.com.

Real food from the homes and farms of the Barossa

DR7158-V5

The Barossa Farmers Market CHRISTMAS/NEW YEAR TRADING: 7.30 to 11.30am - 20 December, 27 December & 3 January SPECIAL TWILIGHT CHRISTMAS MARKET: 5 to 8pm - Tuesday 23 December Corner Stockwell and Nuriootpa Roads, Angaston barossafarmersmarket.com

We wish all our shoppers and stall holders a happy and safe festive season!

18 Food AND Wine Summer & Christmas

Special Twilight Christmas Market The countdown to Christmas is on! Christmas is a time of year for celebrating with family and friends, and more often than not, with food.

The Barossa Farmers Market invites you to join them for a special Twilight Christmas Market on Tuesday, December 23 from 5 p.m. to 8 p.m. This market will be held in addition to regular Saturday markets scheduled for Saturday, December 20 and Saturday, December 27.

The Twilight Christmas Market is the perfect opportunity to purchase fresh, local fruit, vegetables, fish, and meats direct from the producer.

Stuck for a gift idea? The Barossa Farmers Market stallholders sell a range of produce that make perfect gifts.

From dukkah to olive oil, honey to shortbread, dried fruits to spicy curry pastes, chocolates and fudges to handmade Christmas puddings, beer to spiced nuts, tea and coffee to balsamico - there is something for everyone.

Perhaps you already have your Christmas menu sorted. Why not place an order with stallholders and collect your ingredients at the Twilight Christmas Market?

To make your evening complete the ‘Breakfast Bar’ will be open with menu options to provide you with pre-Christmas shopping sustenance.

Mark December 23 in your diary, and shop local for your Christmas needs at the Barossa Farmers Market.

t s e B e Th White

in the Barossa

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

RL0114

FRESH FROM OUR FAMILY TO YOURS!

Helping you have a Gluten Free day

Our ran fresh Glu ge of produce is ten Free a every Satu vailable the Baross rday at a Farmer s Market!

Made with local products and seasonal produce when available

JERSEY FRESH

Fresh

JERSEY DR6630-V4

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

carcoolajersey@bigpond.com

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0439 590 210

Every Saturday at the Barossa Farmers Market.

Soon coming to Foodland in Nuriootpa.

Find us on Facebook!

Summer & Christmas Food AND Wine 19

Summer Produce

Summer produce is starting to arrive at the Barossa Farmers Market and we couldn’t be more excited!

From crisp, crunchy beetroot sliced straight into your salad, to the first of the fragrant apricots, this is a wonderful time of year.

Local cherries and raspberries will be welcomed back to the Market in the next couple of weeks (just in time for Christmas!) You’ll also find the first plums and peaches starting to appear.

While the spring asparagus is starting to slow down, vegetable producers will start to show up with new season garlic, onions, beans, leeks and peas. Leafy greens such as spinach, kale and lettuce are

still abundant and fantastic value.

In summer we often eat lighter, think salads and fresh fruit with ice cream.

All your supplies are available here, including locally made ice cream in mouth watering flavours.

The Barossa Farmers Market also has your fresh meat covered with lamb, pork, fish and other delicious wares.

Of course, the best way to find out what’s fresh and available right now is to head down to the Barossa Farmers Market on Saturday morning and chat to the producers who grow the food.

They’re full of information and tips and always ready for a conversation about their produce.

INDULGE - SATISFY - TRY

our

Waechter

CHOCOLATE

Fresh Produce

• Hand crafted truffles • Rocky Road • Black Forest • Dipped fruit • Nut clusters •Flavoured Cremes

SEASONAL STONE FRUIT NOW AVAILABLE

• Pastilles of Mintcrisp, Coffee Crunch, Chilli & Wasabi

• Peaches • Apricots • Nectarines

Free Range Eggs available all year round

12 First Avenue, Tanunda bryon.pearson54@gmail.com

20 Food AND Wine Summer & Christmas

0429 633 820

DR6658-V2

Wishing all our customers a Happy and Safe Christmas.

DR6639

DR7159

PHONE 0421 522 875

Come to our Market, you are invited to sample..

BAROSSA GOURMET CONFECTIONS

Purchase your membership from one of the friendly volunteers at the Information Booth.

Are you a member?

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not purchase one for yourself and one for a friend?

Memberships can be purchased from one of our friendly volunteers at the Information Booth on Saturday mornings, or by contacting the Market Manager on 0402 026 882.

• 10% discount at the Breakfast Bar and Coffee Station for the whole family.

• Five free coffees.

• A black, Farmers Market shopping bag.

• A chance to win a monthly members’ raffle.

• A voice and vote at elections and the right to nominate for our Board.

DR7577-V3

Are you a member of the Barossa Farmers Market?

Becoming a member of the Barossa Farmers Market is a fantastic way to show your support for your local economy and farming communities.

Membership makes a wonderful Christmas gift for friends and family. Why

From January 1 the Market is offering a pro-rata, six month membership for only $25 which entitles you to the following benefits:

HAVE YOU TRIED OUR VERJUICE?

HUTTON VALE FARM LAMB HUTTON VALE FARM LAMB Available every Saturday morning HUTTON VALE FARM LAMB Available every every Saturday Saturday morning morning Available

RL0157

at the Barossa Farmers Market.

Available every Saturday morning at the the Barossa Barossa Farmers Market.

Market. at Farmers Phone orders welcome. at the Barossa Farmers Market.

Phone orders orders welcome. welcome.

Phone ThankProud you for eating Phone ordersBarossa welcome. recipient ofgrown the food.

Thank you for eating Barossa Thank you for eating Barossa grown grown food. food.

639eating 088 or 8564 8270 food.

Barossa Trust Mark.

Thank0427 you for Barossa grown 0427 639 088 088 or or 8564 8564 8270 8270 0427 639 www.huttonvale.com 0427 639 088 or 8564 8270 www.huttonvale.com www.huttonvale.com www.huttonvale.com

üSalad dressing üDeglazing üRoasting üPoaching fruit üAs a beverage AVAILABLE FROM THE BAROSSA FARMERS MARKET 13 Murray Street, ANGASTON m. 0412 153 243 p. 8564 2182 www.smallfrywines.com.au

Award winning Artisan Beer, hand crafted in Angaston.

Trade up to flavour.

FOUR BOTTLE CADDY

NOW

AVAILABLE!

Tasting & Sales at Barossa Farmers Market M: 0409 434 702 www.rehnbier.com.au

Summer & Christmas Food AND Wine 21

Cathy Wills, Regional Tourism Manager; Ruby Stobart, Appellation; Elli Beer, The Farm Barossa Function Centre; Marty Powell, Murray Street Vineyards; Susan Papps, Yelland & Papps; Georgie Felt, The Farm Barossa Function Centre and Andrew Dundon, Vintage Festival Director.

Picks from the bunch

There’s a host of events for food and wine lovers next Vintage Festival, The Feast and Barossa Comes Home are two major highlights but Festival Director, Andrew Dundon says there is a wealth of new and interesting treasures in the programme. Here are a few picks from the bunch.

Don’t miss the Barossa Wine Chapter’s Auction and Lunch. It’s an enhanced version of the former Rare and Distinguished Wine Auction and will feature Master of Wine, Andrew Caillard as auctioneer.

Expect fierce bidding from international online buyers and those in attendance as they seek to secure some of the Barossa’s most collectable wines.

The world release of the Willi’s Wine Bar Paris Poster presented by The Farm, Barossa Function Centre, is a rare and unique event.

Local artist, Rod Schubert is the first Australian ever commissioned to create one of these iconic pieces. At this launch, Maggie Beer and her team will be recreating the last ever Wednesday Table Menu served 21 years ago at the famed Pheasant Farm.

Share a table with friends, make some new ones and enjoy a food and wine feast from local chef, Ryan Edwards and the team from Appellation at the Vintage Harvest Feast.

“A celebration of Barossa food, then and now...”

The Wine Bluffs will leave your funny bone well tickled when two comedians strut their stuff at Murray Street Vineyards in a comedic take on wine tasting.

“It’s essentially taking the mickey out of wine snobs,” says Vintage Festival Director, Andrew Dundon. “They’ll have you swirling, gripping, inhaling and tasting... before moving onto the wines.”

Simple and Seasonal Barossa at ThornClarke Wines will feature the valley’s very own celebrity cook and author, Callum Hann with wines presented by award winning winemaker, Helen McCarthy.

“Watch, chat, indulge and enjoy!”

When the festival draws to a close, it’s time to wind down and recuperate. The Sunday Spanish breakfast at Yelland and Papps will help Festival goers do just that.

“There’ll be a roving Spanish band and a pinata - it’s just a great recovery session.”

BAROSSA VINTAGE FESTIVAL DR8874

15 - 19 APRIL 2015 22 Food AND Wine Summer & Christmas

Major Festiv

A feast of

Festival fun on entertainment and Andrew and Barossa locals are embracing the Festival’s focus on being accessible to all.

“There are lots of free events in the programme and events under ten dollars everyone can participate.”

The ever-popular Ziegenmarkt in Tanunda’s Goat Square will once again host a bustling authentic German produce market with the addition of maypole dancing bringing extra colour.

And for those looking for that premium food and wine experience, The Feast, which replaces the Festival Ball, is being dubbed as an event to behold. Andrew is keeping tight-lipped about what people can expect when they venture into the Tanunda Show Hall dressed in their finest.

“We are focussing on the idea of the unexpected - you don’t really know what you are going to get when you rock up. “It’ll be an all-consuming feast for the senses. A massive long table in the centre with decadent food piled high,” explained Andrew.

Described as rustic and earthy, The Feast promises an abundance of Barossa generosity with other-worldly charm.

“It’s an overall experience. We want people to have that decadence and move and talk and dance and sing and just really let their hair

down because it is the end of vintage and it’s the celebration of that.

“This will be the most talked about food and wine event of the year,” beamed Andrew.

Following the Vintage Festival Parade, the longest parade in the Southern Hemisphere, there will be a party to rival all when families celebrate in true Barossa style.

“Barossa Comes Home is that opportunity at the end of the parade for everyone to come together. Every sub-region and parish of the Barossa will converge on the Tanunda Oval,” said Andrew.

Billed as an “open-house picnic where locals invite the rest of the world in to taste the fruits of their toils and the loves of their labours” it’s the perfect place to meet old and new friends and literally build your own picnic.

“There will be an opportunity to do just that, have a platter, buy your cheese, your meats....

There’ll be hundreds of wines on tasting plus small producers will be there.

Event organisers haven’t forgotten the younger generation and the young at heart with a focus on children’s entertainment.

“It will be a chance to explore all the floats from the parade too,” Andrew said.

95 events over 5 days. Full program at:

barossavintagefestival.com.au

Major Festival Partners:

DR8874

Prepare to immerse yourself in the heritage, community, food and wine that is the 2015 Barossa Vintage Festival.

With a history of more than six decades, the biennial festival brings a vibrancy to the Valley like no other event can, and Festival Director, Andrew Dundon is excited.

“When I started in July, I spent a good three months out meeting people, collecting stories about the festival - it was absolutely amazing,” he said.

“What I found completely unique is that this festival is entrenched in everyone’s families and everyone’s lives, it is part of the Barossa.

It’s not just this thing that comes in and blows through, it’s ingrained,” explained Andrew.

There are 95 registered events during the five day Festival which runs from April 15-19.

“The majority are being run by community.

So it is the community coming together to really celebrate and make this festival what it is.

“At its heart, the Barossa Vintage Festival is a sophisticated, community-driven event, celebrating the end of harvest and vintage.

“It’s the community reclaiming ownership, their own private party but they’re kind of opening up the doors to invite people to come in and celebrate,” said Andrew.

Whilst it may be shorter in duration than previous years, the event is far from short

Summer & Christmas Food AND Wine 23

A melting pot

Vintage Festival is a time of merrymaking - when winemaking families are inspired to create unique offerings in a salute to the rich cultural diversity of the Barossa.

Rolf Binder, of Rolf Binder Wines is celebrating six decades of family winemaking in 2015 and his winery on Seppeltsfield Road will be transformed into a scene from Budapest for “The Binder Budafest”.

With raucous gypsy music and a glass of hearty Bull’s Blood Barossa Shiraz Mataro, the rich, flavourful aromas of Hungarian Goulash will fill the air during a party echoing the times Rolf’s parents once enjoyed.

“In April we will celebrate sixty years in business and want to bring back what my parents did for many Vintage Festivals,” said Rolf.

“They would host events that would evoke memor ies of their homelands of Austria and Hungary, with traditional food, music, wine and friends. We’re lucky that our good friends, Viktor and David, owners of Budapest Restaurant in Melbourne are Bulls Blood fans and are excited to join us to make this a true, fun Hungarian gypsy party.

“We’ve lined up a great gypsy band from Adelaide and we’re pretty sure Golonka’s music will have everyone dancing,” he said.

“It’s all about having some good old fashioned fun.”

THE WINE BLUFFS A COMEDY WINE TASTING!

A family tradition since 1955

Join Callum & Themis from Sprout Cooking School at Thorn-Clarke Wines April 17 OR 18

Comedians Damian Callinan & Paul Calleja know their wines and have the punch lines to match.

With a combined 30 years in the comedy industry and even more time spent in the cellar, they’ve united to become ‘The Wine Bluffs’.

They’ll walk you through the cellar door experience with a comedic twist and assist you in creating the illusion that you know what you are doing even if you don’t.

They’ll have you swirling, gripping, inhaling and tasting... before moving onto the wines.

Celebrate the Barossa Vintage Festival at Murray Street Vineyards with our award winning wines in our Tasting Room, then after the show stay for some inspired food creations from Elli Beer Catering.

The Binder Budafest

Celebrating 60 years of family winemaking and the very best of Hungary – its food, wine and music.

Enjoy authentic dishes with a 3-course dinner by Melbourne’s famous Budapest Restaurant, premium wines from Rolf Binder and raucous gypsy music from Adelaide’s celebrated 5-piece band, Golonka.

This is a birthday party not to be missed!

18 April 2015 7pm-Late Wines at cellar door prices

cellar@rolfbinder.com for bookings/event details or visit rolfbinder.com Phone 8562 3300

Luncheon Extravaganza during the 2015 Barossa Vintage Festival!

At Thorn-Clarke’s new Cellar Door BOOKINGS ESSENTIAL Ph: 8564 3036 or thornclarke@thornclarke.com.au

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Presented by Murray Street Vineyards 18 April Matinee 1pm, Afternoon 3pm All Tix: $65 Murray Street Vineyards Murray St, Greenock 5360 P 8562 8373 www.murraystreet.com.au

Open Monday-Saturday 10am-4.30pm (Sundays on long weekends) Corner Seppeltsfield & Stelzer Roads, Tanunda

24 Food AND Wine Summer & Christmas

DR8767

Rolf Binder and Cynthia Koch getting into the spirit of “Budafest” - a party reminiscent of Vintage Festivals gone by with a touch of Hungarian spice.

of cultures

Meanwhile, across the valley floor, a new generation of winemakers has arrived on the scene.

In contrast to the Binder family, Lambert Estate Wines will be hosting their very first Vintage Festival event in their brand new winery at Angaston, now in its last stages of construction.

Winemaking couple, Vanesa and Kirk Lambert are eager to bring some of their unique culture to the table with “Pachamama” A tribute to Mother Earth.

“Pachamama is a concept that comes from the Quechua language, a language spoken by the people of the Andes. Pacha can be translated as Earth, while mama means Mother,” explained Vanesa.

“Being Vintage Festival, a time where we celebrate harvest thanks to “Mother Earth”, we thought it was a great opportunity to celebrate with a Peruvian Feast.

Vanesa and Kirk are proud of their diverse cultural backgrounds.

“I’m Peruvian and Kirk is American and having experienced different parts of the world, we wanted to bring some of our experiences to the Barossa,” said Vanesa.

The eclectic cuisines of Peru has recently reached South Australia with the opening of Mestizo Cocina Peruana in Adelaide. It’s the very restaurant that will create an evening of culinary discovery overlooking the vineyards that bear the fruit for Lambert Wines.

“As the Barossa’s cultural diversity increases we felt what better time to introduce something that we love to the place that we love and now call home,” said Vanesa.

New generation winemakers, Kirk and Vanesa Lambert are adding another flavour to the cultural diversity of the Barossa with their Peruvian feast.

15th—19th April 2015 Tanunda Lutheran Home 27 Bridge Street, Tanunda 9:30am to 4:30pm Daily except Sunday 1pm—3pm

Billy Lights Big Bites Long Table Lundin Saturday, April 18 1.30 - 4.30pm The ‘Billy Lights Big Bites’ long table ‘Lundin’ celebrates the naming of God’s Hill, Lyndoch

by Col William Light in 1837.

Proud to be part of the

2015 Vintage Festival

A ‘Lundin’ is an old English feast in the mid afternoon taking place of both lunch and dinner.

The ‘Lundin’ will be preceded at 1.30 by a God’s Hill Wine tasing/Master class and finger food.

The wine matched ‘olde English Feast’ will follow 2.30 - 4.30 pm.

pp

$85

LOVE THE DISCOVERY! DH3580

Rowland Flat Community Centre 1937 Barossa Way.

BOOKINGS: Barossa Visitors Info Centre 8563 0600 For further information: 8524 5252

Fashion Barbies, toys and more.

Café facilities available – bookings essential for large groups on 8563 7756.

Proceeds aid Tanunda Lutheran Home.

Admission: Adults $3 Children $1.50

RL0143

8564 2222 lambertestate.com

EW0766

e All inclusive ticket pric

55 Long Gully Road, Angaston

Bright and colourful display of dolls originating from over 40 countries including Australia.

Summer & Christmas Food AND Wine 25

A fusion of wine and art Few can say their career combines the two things they are most passionate about.

But Tanunda photographer/ winemaker, Bernie Kaeding is doing just that and will showcase her two loves this Vintage Festival.

Bernie, the winemaker behind Rojomoma Red Ar t single vineyard wines at Nuriootpa, has photographed more than 30 Barossa winemaking identities whose portraits will literally come to life when she hosts four lunches with the real-life subjects of her work.

“About five winemakers from the series will come to each lunch and they will bring along some of their wine and we’ll sit around and chat... tell stories, taste everybody’s wine and look at the exhibition,” said Bernie, describing her vision for her Vintage Festival event.

Aptly named, “True Stories Portraits of Barossa Winemakers”, the photographs feature the subjects and their hobbies - there’s hardly a glass of wine in sight, apart from those that will compete for space on the table laden with flavourful food during the relaxed lunches for 35.

“This is really the true story behind the people. Often when you look into a winery, you see the

person who makes their wine and you hear their wine story - this is more about the character behind that,” said Bernie.

“I’ll be pretty well through vintage by the time the Vintage Festival is on so I can re-arrange my winery space and put a nice long table down the centre. The art will be there, there’ll be tanks, the basket press, barrels. ...You’ll be in amongst it all.”

The sights and sounds of vintage will still be echoing through the winery.

“There’ll probably be some stuff bubbling away in the tanks, but everything will be crushed,” Bernie said.

She describes the lunch experience as an “immersion in culture” as diners discover the real stories behind Barossa’s boutique brands in a relaxed winery setting, “sharing quality food, sharing conversation and sharing wines.”

Bernie assures us that Peter Scholz, of Willows Vineyard fame, won’t be wearing the fish lure ear rings he has on in his portrait and Tim Smith is unlikely to be balancing a cymbal on is head, but all the colourful characters will bring their stories to the table during a brand new addition to the Vintage Festival programme.

EW0769

Winemaking photographer, Bernie Kaeding’s “selfie” will feature among more than thirty portraits in“True Stories - Portraits of Barossa Winemakers”a Vintage Festival event that combines food, wine and art.

Barossa Valley Call in to taste our award winning and museum stock wine!

OPEN BY APPOINTMENT

P: 8565 6257 M: 0407 974 563 375 Belvidere Rd, Nuriootpa

www.schulzwines.com.au

EW0788

26 Food AND Wine Summer & Christmas

True Story

Portraits of Barossa Winemakers

- Immerse yourself in Barossa culture with wine, food and conversation amongst the art exhibition True Story - Portraits of Barossa Winemakers -

The portraits of winemakers with their personal hobbies provide a relaxed, and sometimes quirky, insight into the winemaker behind the brand.

Share a delightful lunch and relaxed conversation with artist and winemaker Bernie Kaeding from Rojomoma along with a bunch of winemakers featured in the exhibition and a selection of their wines.

Tickets are limited. Check out rojomoma.com.au for more information.

April 15-18, 12.30pm

RL0144

The Nuriootpa Futures Assocation Proudly Supported by local businesses, brings you Nuriootpa’s Barossa Brunch Saturday, April 18 ,2015 9am - 1pm

Free family fun day Pop Up Museum Coulthard House “Vintage in Nuriootpa” Open daily 15th - 19th April enquires: 0417 862 163 w: nurifutures.com.au

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Summer & Christmas Food AND Wine 27

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Traditional Fruit Christmas Cakes & Puddings Also available: Weihnachts Stollen (Christmas Stollen – Traditional) Mohn Stollen (Poppy Stollen) Nuss Stollen (Nut Stollen) Marzipan Stollen

Plätzchen wie zu Grossmutters Zeiten Cookies like in Grandma’s time Also available: Range of Gluten Free Christmas Cookies

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WIN!

1 of 5 cartons of Hills Cider Company Apple Cider! or A mixed cube of Rehn Bier Artisan Beer

FRIDAY PIZZA NIGHTS They’re back this Summer!

A family tradition since 1955

To enter send your full name and contact details to competitions@leadernews.net.au and include in the subject line ‘Rehn Bier Promo’ or ‘Hills Cider Promo’ to be in the draw

Join the festive long table on the verandah and enjoy the view over gardens and vineyards, with a fun, casual setting ideal to share a 3 course menu created by Stuart Oldfield.

Relax with a good bottle and catch up with friends and family to celebrate the end of your work week!

Event Dates:

Competition ends 5 p.m. Monday, January 12, 2015.

Phone 8562 3300 or cellar@rolfbinder.com Open Mon-Sat 10am-4.30pm (Sundays on long weekends) Corner Seppeltsfield & Stelzer Roads, Tanunda

Entrants must be 18 years or older to enter.

Winners will be published in The Leader newspaper and notified by phone.

Winners to collect prize from The Leader office, 34 Dean Street Angaston.

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12th December, 16th January, 20th February & 20th March From 6pm Bookings required

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Summer & Christmas Food AND Wine 29

Between The Vines...

Hi Everyone,

Well Christmas is here once again and so is the best season, Summer. With it brings my favourite fruits which are grown in the valley, peaches. I just love the varieties that Gully Gardens in Angaston grow and is my one stop shop for the tastiest stone fruits around .

Peach Melba is a very easy recipe that can be prepared before the big day as we don’t want to be a slave to the kitchen when you could be having a joyous time with family and friends.

As with anything that you do, preparation is the name of the game and this one is very easy and looks fantastic of course!!

Pick your favourite ice-cream to go with it.

I want to thank everyone involved in the column that I did this year, the Chefs and winemakers and especially you, the reader.

I hope everyone has a safe Christmas and looking forward to bringing you more local identities in 2015.

Damon DeRuiter.

Christmas time with m y favour ite fruit

Peach Melba 750ml water 700g caster sugar Juice of 1/2 lemon 1 vanilla pod, split lengthways 8 peaches

RASPBERRY SAUCE: 375g raspberries 25g icing sugar Juice of 1/2 lemon TO SERVE 1 tub vanilla ice cream

1. Put the water, sugar, lemon juice, and vanilla pod into a wide saucepan and heat gently to dissolve the sugar. Bring the pan to the boil and let it bubble away for about 5 minutes, then turn the heat down to a fast simmer.

3. When all the peaches are poached, peel off their skins and let them cool (then you can remove any remaining stones). If you are making them a day in advance then let the poaching syrup cool and then pour into a dish with the peaches.

Otherwise just bag up the syrup and freeze it for the next time you poach peaches.

2. Cut the peaches in half, and if the stones come out easily then remove them, if not then you can get them out later. Poach the peach halves in the sugar syrup for about two to three minutes on each side depending on the ripeness of the fruit. Test the cut side with the sharp point of a knife to see if they are soft, and then remove them to a plate with a slotted spoon.

RASPBERRY SAUCE To make the raspberry sauce, liquidize the raspberries, icing sugar, and lemon juice in a blender or a food processor. Sieve to remove the pits and pour the puree into a jug.

TO ASSEMBLE: To assemble the Peach Melba, allow two peach halves per person and sit them on each plate alongside a scoop or two of ice cream.

Spoon the raspberry sauce over each.

Celebrate the Festive Season with us

We would like to thank all of our customers for their support throughout the year!

We wish you all a happy and safe Christmas and New Year!

- Damon and the team at 40’s Cafe.

Beautiful meals for every occasion

DR8814

Fresh on TAP! for Summer!

Please drink responsibly.

30 Food AND Wine Summer & Christmas

•COFFEE •PIZZA •FOOD •WINE

30 Murray Street Angaston Phone 8564 2901 www.40scafe.com.au

Argentine barbecue fires for its last time O ve r 2 0 0 p e o p l e attended Alber t and Dianne Di Palma’s very last event at Villa Tinto Winer y, Krondorf on November 2.

Albert has become well known for his delicious Argentine barbecue, which fired up on the property for the last time.

Alber t and Dianne are master boutique winemakers and guests were not disappointed, enjoying Albert’s famous

red wine with a tapas plate containing tasty treats from the Argentine barbecue.

T h e re w e re eve n talented Spanish dancers for those inspired to dance a little tango, salsa or flamenco on the stage.

Many patrons took the opportunity to stock up on Ch Raelene Weckert a n ristina Ho lmes selli d Albert’s Mercedes Blend ng wine. or Cabernet Sauvignon.

The cellar door closed on December 8 and Villa Tinto is now available for purchase online.

Albert Di Palma supervises Johnny Petrie who was kept busy preparing the Argentine barbecue meat for guests.

and uded Alison Guests incl delaide and Julie , of A Russell Hill twright of Lyndoch. ar C ob B and

ra ers, Alessand Spanish danc ita Zazzaro An d Peryk an ty of provided plen t. entertainmen

Helping to serve tapas were Madison Pearce, Greenwith; Gillian Flynn, Nuriootpa and Ryan Pearce, Greenwith.

Martin an d his mum, Dianne D i Palma we re kept busy selling win e throughou the day a t t the cellar doo r.

Patrons, Frits and Eunice va n Emden with Albert Di Palm a.

Local teachers enjoying the Villa Tinto hospitality: Jan Owen, Jeanette Venhoek, John Owen, Trish Sweet and Liz Gary-Smith.

Albert Di Palma (centre) caught up with friends, Sue Hannon and Paquita Delgado, both of Adelaide.

Gifts for all Wine Lovers ● Boxed Magnums ● Glasses ● Back Vintages ● Drunken fruit ● Recycled wooden trays

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Ph 8564 2271 37a Murray Street, Angaston (just up from Miles Deli)

CLOSED CHRISTMAS DAY

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Summer & Christmas Food AND Wine 31

Out and About at

Enjoy a warm Summer’s day relaxing in our shady gardens

Kaesler Wines spring picnic from band d Kerri Mack live there.

Andy Harris an ed rm rfo pe ho yw Red Corduro

Maddison Milevski from Hewett having her fac e painted by Chris Starke y.

1918 Parmesan infused olive oil & gift vouchers available.

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ollins (Nuri), a (Nuri), Mel C Daniel Farrugi (Nuri), April Cadd (Nuri) s Hannah Collin Lynch (Lyndoch). and Dana

Jess, Charlie and Ryan Butler from Nuriootpa.

Suzi Angas (Angaston), Steve Phill ips (Tanunda), Nathan Schultz (Tanunda), Erica Brady (Mt McKenzie), Emily Parker (Tanunda) and Lach lan Duncan (Angaston).

32 Food AND Wine Summer & Christmas

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