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FOOD WINE

h C r i & s t m r e as m m u S 2013


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Contents Page 2

Showcasing local produce | Whistler Wines

Page 4

Quench your thirst | Quench Cordials

Page 5

Summer herbs | Thatch Organics

Page 6-7

Winery review | Seppeltsfield Wines

Page 8

Keeping the tradition alive | Tanunda Bakery

Page 10

Sushi a growing trend | with the Howell family

Page 11

Rick aims for perfection | Burge Family Winemakers

Page 12-13

Food review | Wanera Wine Bar and Restaurant

Page 14

In the kitchen | with Marilyn O’Brien

Page 15

Alternative eating | Full Moon Farm Gate

Page 16-17

Top Drop | Wines of the Barossa Valley

Page 18-21

Barossa Farmer’s Market

Page 22-23

Easy summer snacks | with the Sargeant family

Page 24-25

Chefs on the run | with Damon de Ruiter

Page 26

Launch of the Barossa Trust Mark

Page 27

Favourite time of year | Schulz Butchers

Page 28

Food for the soul | Barossa Soul Kitchen

Page 29

Christmas food memories

Page 30-32

Out and about | Social snaps

Acknowledgements PHOTOGRAPHY: Alicia Lüdi-Schutz

EDITORIAL: Kellie McNeill, Stephanie Konatar, Emma Moreland DESIGN: Caitlin Faint PRINTED AND PUBLISHED:

OUR COVER COUPLE: It’s the party season and Grant Burge Wines’ couple, Trent Burge and Jess Rosenzweig will be among those enjoying the celebrations in the lead up to Christmas and the New Year. Trent Burge, the sixth generation to continue in the wine industry here in the Barossa Valley, will no doubt break open a bottle or two of Grant Burge NV Sparkling Pinot Noir Chardonnay - a favourite celebration drink for the festive season and one that did the rounds at the winery’s recent 25th anniversary celebrations back in August. Jess loves to support local producers and is holding a cheese platter featuring some of the Barossa’s finest. Summer & Christmas Food AND Wine 1


Showcasing

local produce

EDITORIAL: Emma Moreland PHOTOGRAPHY: Alicia Lüdi-Schutz

Creating your own platter to entertain friends or family is a great chance to showcase the local produce this region has to offer. But one Barossa winery has gone beyond the traditional platter offering, introducing a concept which allows customers to build their own platter from the Whistler Wines larder. It’s a concept seen interstate, where the local produce is showcased and allows for further interaction in cellar door. Cellar door manager, Mel Maschio, said it made sense to tap into the local producers and their knowledge to complement their wines and the stunning setting. “We knew we had to change what we had and that it had to be local,” said Mel. “People love it… they can add or minus what ever they want and it is great to support our local guys.” The region’s food offering enables plenty of choice when it comes to creating a platter and Mel has enjoyed forming the partnership with the local producers including Barossa Cheese, Linke’s Central Meat Store, Gully Gardens, Barossa Valley Sauces, Farm Follies, Cornucopia Olive Oil, Maggie Beer, Zimmy’s Barossa Valley Produce and Barossa Farm Produce. “This is our version of creating something a bit special,” said Mel. Proud to have their produce served as a create your own platter concept at Whistler Wines are Rick Steicke, John Williams, Steve Zimmerman, Graham Linke, Chris Harris. Front: Cait Angas, Saskia Beer, Mel Maschio and Emily Kroschel.

Fresh Summer Menu • Great food at great prices • Dine and relax outside in the rose gardens - let the kids play on the lawns

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

weintal HOTEL COMPLEX

TR3712-V2

• Barossa Wines by the glass


Delicious Stop While You

Christmas Shop

The Barossa’s Best Selection of

DR7055

Homewares,Gifts & Accessories

Open 7 Days www.wohlers.com.au 79 Gawler St, Mount Barker 8391 2572 165 Richmond Rd, Richmond 8234 2000 101 Murray St, Tanunda 8563 3494 Salt & Pepper 109 Murray St, Tanunda 8563 3494 Summer & Christmas Food AND Wine 3


r u o y h Quenc s i h t t s r i th

James Wright of Quench Cordials.

r e m sum “There are always happy people and a strong community feel at Mount Pleasant; it’s a lovely place,” Edward said. Quench produce lemon, sylvan berry, passionfruit and blood orange; as well as recently added lime and seasonal flavours, cherry and elderflower. In conjunction with Diabetes SA, Quench has also developed sugar free and low sugar cordial alternatives. Health benefits have been linked to flavours sylvan berry and elderflower; rich in anti-oxidants and vitamin c respectively. Last year Quench entered the Royal Sydney Fine Food Show where they won bronze medals for their sylvan berry and passionfruit ranges; this year their lime cordial added a silver medal to their trophy cabinet. Edward says he is very proud to receive the awards and is humbled to be acknowledged by a higher entity. “To have judgement of a panel of individuals looking for particular aspects of a product as

c l a r i t y, presentation, etcetera and uninfluenced by the price of the product is encouraging in our efforts to be a consistent top gourmet drink market,” Edward said. Heading into the “festive season” Quench Cordials are a perfect cocktail base, such as the European rage, “Hugo” cocktails; which consist of champagne, with elderflower, lime and mint. Their soft drinks are a hit with the kids and the perfect thirst quenchers on a hot summer’s day. Edward makes cordials for his now grandchildren, as he made for his children at their age. He said they love the cordials and soft drinks and are always disappointed if they can’t drink any Quench Cordial when they come and visit. EDITORIAL: Stephanie Konatar PHOTOGRAPHY: Alicia Lüdi-Schutz

What started as the discovery of a cordial recipe in an 1870s family cook book in a Tanunda kitchen has turned into an award winning thirst quencher. Quench Cordials was started by James Wright, when he discovered his grandmother’s cordial recipe in 2005. He decided, like most grandchildren, that their grandmother’s recipe was the best way to make cordial and wanted to share it with the world. James marketed the product and took it to the Barossa Farmers Market; eight years later the cordials have eight different regular flavours, plus seasonable flavours. Quench are 100 per cent South Australian and family owned and operated and are present at the Mount Pleasant and Adelaide Farmers Markets. Owner and operator of Quench Cordials and James’ father, Edward Wright, says he always prefers to travel to Mount Pleasant.

 

Get your local fresh food for the festive season

   www.mpfm.org.au Mt Pleasant Showgrounds

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• Lots of stallholders • Dinner menu available • Music • Children’s entertainment • Father Christmas

Phone 0418 301 121

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       


Fresh herbs are best stored in an airtight container or in a covered bowl of water in the fridge. Georgia gives an insight into little known herbs hyssop, chervil and galangal. Hyssop is a strong, pungent, yet versatile herb, which can be used in roasting, salads and soups, and has decongestant properties; but can be harmful to those who are pregnant. Chervil is related to parsley and has an aniseed taste and galangal can be used like ginger in Asian cooking. Georgia recommends researching herbs, experimenting with them and even growing your own herb gardens. “Having a supply of fresh herbs, whether it’s just growing a few out your

Thatch talks

herbs this summer

Georgia Roberts of Thatch Organics.

window, is really good; just to be able to grab some fresh and put them in your dish,” Georgia said. “At the farmers’ market there’s quite a good supply of really good fresh ingredients that make it really easy to experiment and add different flavours to things; I’d definitely advocate that over going to the supermarket.”

HAVING A FUNCTION PRIOR TO CHRISTMAS? Our succulent chickens and fresh salads are ideal for social clubs, businesses, wineries, sports clubs and private functions! Small to large orders welcome

NOW TAKING ORDERS FOR CHRISTMAS

Five herbs can’t live w Georgia ithout.. 1. Coriand er 2. French tarragon 3. Mint 4. Thyme 5. Basil

EDITORIAL: Stephanie Konatar PHOTOGRAPHY: Alicia Lüdi-Schutz

Herbs are often thought to be used for cooking and roasting rich, hearty, winter meals, such as rosemary roasted with lamb or basil in a rich, Italian tomato sauce; but Thatch Organics explains herbs can and should find their way into our summer dishes too. Georgia Roberts and partner Joe Mylius, of Bethany, established year-old Thatch Organics after shopping at the Barossa Famers Market for years, where they are now a permanent feature. They use organic principles to grow and sell 18 different types of fresh herbs annually, as well as dried herbs and a small range of vegetables. “Thatch started because we were keen supporters of the farmers’ market, we went every week, and were really interested in food production and growing our own food for ourselves and our families and we thought it’d be really great to be able to share that with the community,” Georgia said. Georgia said they wanted to provide locals with herbs that wouldn’t wilt soon after they were purchased and customers have informed Thatch their herbs can last up to three weeks. Fresh herbs, Georgia says, outweigh dried herbs dramatically, especially within summer dishes such as salads. “Fresh herbs add a great amount of flavour to any sort of dish, especially salads for summer,” said Georgia. “You can change the flavour of the salad depending on what types of herbs you put in.” Soft leaf herbs such as coriander, mint, tarragon, parsley and dill work well in salads; tough herbs such as rosemary should be avoided. Herbs can be added straight into the salad or into the dressing, such as vinaigrette with parsley. Barbecues are quite a popular feature of Australian summer and Georgia says herb pastes and marinades, such as oregano ground with salt, lemon juice and olive oil, can be brushed over meats and other barbecued items.

VALUE MEALS 12.00

36.00

Order your chickens & salads for Christmas Day for pick up on Christmas Eve, Tuesday, December 24. Kamiel, Amira and the staff at Nuriootpa Chicken Centre wish to thank our loyal customers for their support throughout the year and wish them a safe and happy Christmas.

35.50

NURIOOTPA CHICKEN CENTRE

57 MURRAY STREET, NURIOOTPA | PH: 8562 3110 (Next to the Police Station) OPEN 7 DAYS 9AM-9PM

CHRISTMAS TRADING HOURS: Closed from 8.30 pm Tuesday, December 24 and re-opening at 11am Wednesday, January 1, 2014.

DR6687-V2

Summer & Christmas Food AND Wine 5


With more than 160 years of history, Seppeltsfield is quite rightly regarded as the Grande Dame of the Barossa. Now back in private hands, Seppeltsfield has re-emerged with vigour over the last seven years, revitalised with new leadership and a renewed sense of belonging as ‘Australia’s iconic wine estate’. Over the last half a decade, Seppeltsfield reached several milestones including the successful recommissioning of its 1888 Gravity Cellar, the opening of JamFactory at Seppeltsfield, the unveiling of the Centennial Collection and the release of acclaimed table wines from old vine vineyards (once only used for fortified wines). Building momentum with such milestones, Seppeltsfield is now looking forward to a new ‘golden era’. In 2014, the cellar door and exterior landscape will undergo sympathetic redevelopment, which will include the opening of Fino restaurant an extension of one of South Australia’s most awarded regional restaurants, currently also based in McLaren Vale. This year, the Seppeltsfield wine range has also undergone some exciting new developments. Adding to the stalwart

collections of Tawny, Sherry (now Apera), Tokay and Muscat, the estate released ‘Indigo Liqueur Shiraz’ - a fortified wine with a twist - which took out a gold medal and trophy at the 2013 Barossa Wine Show. Winemaker, Ms Fiona Donald, is also buoyant on the new release of an alternative variety, Vermentino, as well as a Tempranillo currently set for release next year. The vermentino is a Barossa interpretation of the varietal whose classical home is Italy. The varietal has much potential for success given its ability to ripen well in Mediterranean climates, low water requirement and an ability to maintain good levels of natural acidity. Whilst plantings in the Barossa are rare, Seppeltsfield sourced the small parcel of Vermentino from the Valley floor, tendered to by a

generational grape growing family. Seppeltsfield winemaker, Fiona Donald, says it is exciting to be trialing a new wave white as a juxtaposition to the historic nature of Seppeltsfield. “This is our first attempt with the varietal, so we have maintained traditional aromatic white winemaking methods, to simply allow the varietal characters to shine,” said Fiona. “We have already garnered much interest in the Vermentino through pre-release tastings and our staff particularly are already stocking up.” A relaunched ‘Paramount Collection’ - museum reserve treasures of Tokay, Muscat and Apera - will also be coming to cellar door before Christmas.

Seppeltsfield winemaker, Fiona Donald is excited about the release of the Vermentino which has been made with fruit sourced from the Valley floor.

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NEW RELEASES NOW AVAILABLE, EXCLUSIVE TO CELLAR DOOR

6 Food AND Wine Summer & Christmas

2011 Barossa Shiraz & 2011 Barossa Shiraz Touriga Grenache Vinified in the historic 1888 Gravity Cellar


continues to evolve Limited edition tawny released To celebrate JamFactory’s 40th anniversary and the launch of JamFactory’s new studios at Seppeltsfield, a special release of 1973 vintage Tawny has been bottled in a limited edition, hand-blown glass bottle. The 40-year-old Tawny, drawn from Seppeltsfield’s Centennial Collection, has been encapsulated in bespoke glass bottles, which were designed and crafted at the JamFactory’s Morphett Street studios. Only 40 bottles have been released for public purchase. The glass bottles are complemented with stainless steel neck tags, crafted by JamFactory’s Metal Design Studio. Seppeltsfield’s fortified specialist winemaker, Ms Sue Franke, describes the 1973 Tawny as displaying “a luscious and dense palate with complex flavours of burnt toffee, dark fruit cake, dried prunes and figs.” For more information, contact Seppeltsfield on (08) 8568 6217 or email cellarsales@seppeltsfield.com.au

EDITORIAL: Emma Moreland PHOTOGRAPHY::Supplied

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Seppeltsfield sourced fruit from the Valley floor to create their first Vermentino which has been released in time for the festive season.

Summer & Christmas Food AND Wine 7


Keeping the tradition alive EDITORIAL: Emma Moreland PHOTOGRAPHY: Alicia Lüdi-Schutz

As they tend to their specialty Christmas lines, Elke and Harding Trinkle strive to keep the Christmas traditions alive. The operators behind Tanunda Bakery have been busy baking Christmas Stollen, traditional cookies, gingerbread houses, puddings, cakes and fruit mince tarts, spreading the joy and festivities of the season. With pride, Elke shares the stories behind each line, adding the enjoyment should start four weeks prior to Christmas, when advent starts. “Buy as you go,” said Elke. “And that’s what we like to encourage people as well… we keep baking it all.” Elke said she is starting to see more across the region indulge in the traditional German and English Christmas treats in the lead up to the festive season. Each line is created from traditional homemade recipes, with quality ingredients and where possible locally sourced. “I think it tastes better between Christmas,” said Elke. “Christmas comes around and there is so much good food.” Elke and Harding tend to each treat with passion, particularly when it comes to piecing and decorating their popular gingerbread houses. “It is that special treat for the year,” said Elke. “The little things for gifts… it doesn’t need to be massive.”

Elke Trinkle and her son Marcel alongside one of Tanunda Bakery’s popular gingerbread houses.

FRIDAY 20/12/13: THE POLAR EXPRESS (G)

FRIDAY 3/1/14: PITCH PERFECT (M)

FRIDAY 10/1/14: THE LONE RANGER (M)

Starring Tom Hanks On Christmas Eve, a young boy boards a powerful, magical train headed for Santa’s home in the North Pole.

Starring Rebel Wilson, Anna Kendrick After a disastrous failing at last year’s finals, an all-girls singing group need a brand new sound to get back into the competition.

Starring Johnny Depp The masked rider and his partner set off in pursuit of the outlaw Butch Cavendish. Together they embark on a legendary adventure.

Barossa Valley Way, Rowland Flat P: (08) 8521 3000 W: www.jacobscreek.com E: visitorcentre@jacobscreek.com.au

8 Food AND Wine Summer & Christmas

Ticket and glass of wine $15. Light dinner options available for purchase on the night from $15. Strictly no BYO food or drink. Beverages, platters, popcorn and dessert options also available. Doors open 7pm. Movie screenings commence on our lawns after sunset (approx. 8:15pm–8:45pm). Bookings recommended. Please bring deck chairs or picnic rugs. In the event of inclement weather movies will be cancelled.

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Enjoy an evening of open air cinema with fun, themed menus and delicious wines at the picturesque Jacob’s Creek Visitor Centre in the Barossa Valley.


s a Christm

is a

T

anunda Bakery T t a t re a

• Vanilla Cookies • Gingerbread (honey cookies) • Lebkuchen • Vanilla Kipferl • Springerle • Heidesand (Buttermelts) • Punsch Brezeln • Almond Bread • Spitzbuben (Raspberry Kisses) • Zimtsterne (Cinnamon Stars) • Nougat Cookies • Lübecker Kokosmakrőnchen (Coconut Macaroons)

Traditional Fruit Christmas Cakes & Puddings

Plätzchen wie zu Grossmutters Zeiten Cookies like in Grandma’s time

Also available: Weihnachts Stollen (Christmas Stollen – Traditional) Mohn Stollen (Poppy Stollen) Nuss Stollen (Nut Stollen) Marzipan Stollen

Also available: Range of Gluten Free Christmas Cookies

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Gingerbread ... • Men • Trees • Hearts • Houses

181 Murray Street, Tanunda – PHONE 8563 0096 Summer & Christmas Food AND Wine 9


Sushi a growing trend

Ingrid Howell with her daughters Maggie and Georgina.

EDITORIAL: Kellie McNeill PHOTOGRAPHY: Alicia Lüdi-Schutz

INGRID’S TOP TIPS AND TRICKS

Once just the dish of an adventurous diner, sushi is now a popular meal choice in households across the region. The Japanese cuisine is a regular on Eden Valley family, the Howell’s dinner menu, with even the youngest members of the family playing a part in preparing it. Sisters, Maggie, 12 and Georgina, 7, are part of a generation becoming more versatile in what they eat. The girls prefer the tangy flavour of the rice, the colourful vegies and unique texture of the seaweed to batter-covered chicken nuggets and chips. They are both naturals in the kitchen and have been helping to prepare the dish with their mother, Ingrid for as long as they can remember. A large part of the preparation – peeling vegies, cooling the rice and rolling the sushi – is kid-friendly,

allowing the whole family to be involved. The sushi making session usually involves a bit of friendly competition, with family members challenging each other to see who can handle the most wasabi – a hot green paste served with the dish. While they are open to any sushi combinations, the Howell’s favourites are tuna, vegetarian and fresh salmon for dinner parties – which is always popular with the guests. “Sushi makes a beautiful dinner party snack, especially during summer because it is light and fresh,” Ingrid said. “It is so simple, that’s the key. It’s colourful, bright, attractive and tastes beautiful.” Ingrid’s secret ingredient is rice wine vinegar, which gives the rice a tangy flavour and loosens the individual grains to make it more pliable.

• Cook the sushi rice and cool before constructing. • Mix through two tablespoons of rice wine vinegar for every one cup of rice, while still hot. • Use a sushi mat to roll. This makes rolling easier and the sushi more consistent in shape. • Place sushi sheet smooth side down on mat before adding rice. • Wet your fingers to handle the rice. • Prepare all ingredients before you start. • Use local fresh produce. • Refrigerate complete rolls for about an hour before cutting and serving. This helps to set the rolls and makes them easier to cut.

Summer at The Clubhouse A great sense of community in any season.

The place to wine, dine and meet all year round. Cnr MacDonnell St & Basedow Rd, Tanunda ● Phone 8563 2058

All guests are welcome to join us throughout Summer and the Festive Season for great food, local wines and fellowship at our proud community Club. We’re a long standing tradition in Tanunda and we invite you to join as a member and save! It’s our spirit of community that makes for a friendly atmosphere in our Bars, Dining Room, Club Cafe, Gaming and Function Rooms.

● The Barossa’s community Club since 1891 ● theclubhousebarossa.com.au ● DR6535-V2

10 Food AND Wine Summer & Christmas


perfection

Rick aims for

EDITORIAL: Stephanie Konatar PHOTOGRAPHY: Alicia Lüdi-Schutz

Rick Burge of Burge Family Winemakers.

Third generation winemaker, Rick Burge of Burge Family Winemakers has enough excitement and passion for his label you could bottle it, and that’s exactly what he’s trying to do. In his 27th vintage as part of the Barossa’s third oldest continuous family of winemakers; Rick says he’s experienced a lot and aims to continue to better the label each year. “A label is all about consistency, I’m a great believer in “if it ain’t broke don’t fix it”, but just be conscious, every year you learn something about winemaking and every year you’re looking

to improve on your last,” Rick said. Burge Family Winemakers have been operating for 85 years this year, but Rick says the company still works by the same principles. “The message is still the same, a quality product, promoted sensibly and sensibly priced,” Rick said. “We’ve always aimed at quality, we’re 100 per cent estate grown, we grow what we make.” Burge Family Winemakers recently won a Gold Medal at this year’s Barossa Wine Show for their 2008 Olive Hill Premium Semillon and

Rick’s extremely proud of his white winning the gold over other reds. “The Semillon is almost forgotten, for semillion to do so well here is great; it’s a Barossa jewel, but often overlooked,” Rick said. “That gold was like three trophies, because we had a five-year-old white, not even red, but white.” Rick also urges everyone to get down and taste his 2012s, his self-proclaimed “best wines I’ve ever had the pleasure to make.” He calls his 2012 “Draycott” Shiraz “the best red I’ve ever made.”

NEW RELEASES Two age-worthy new releases of significant quality, and deserving a spot in your cellar. Organically grown grapes since 2003. Cellar Door open Monday, Friday and Saturday 10am - 5pm (and Sunday of Holiday/Festival weekends). Open every day from Boxing Day to Jan 12th, then normal opening times apply.

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1312 Barossa Valley Way, LYNDOCH

P: 8524 4644 www.burgefamily.com.au Summer & Christmas Food AND Wine 11


EDITORIAL: Kellie McNeill PHOTOGRAPHY: Alicia Lüdi-Schutz

Fresh feast

FOR SUMMER

The Wanera at Angaston has just launched its new summer menu. Adding a Mediterranean twist to the modern Australian cuisine, guests can feast their eyes on an array of carefully crafted dishes. Head chef, Ebony Johnson’s new signature dish, the SA King Prawns with crisp pancetta, watermelon, mint and feta is tipped to be a favourite, while the pepper crusted Kangaroo fillet with sweet potato and red currant jelly adds a modern twist to a typical Australian dish. The menu is inspired by Ebony’s passion to create new and exciting meals and offer dishes unique to the Wanera Restaurant. Everything is made in-house, from the sauces to the many flavours of ice cream and sorbet, giving each meal an authentic Barossa taste. The Wanera Wine Bar supports local and regional suppliers and can be identified through the menu from Barossa Farms Duck Confit, to Barossa Plains Black Angus Steak and the rustic Barossa produce plate, comprising slices of Saskia Beer’s cured meats, Zimmy’s pickles, Barossa Valley Cheese Company feta and fresh Apex Bakery Loaf. The menu also caters for a large range of dietary requirements, offering vegetarian, vegan and gluten free options. Breakfast and a variety of coffees are available at Wanera from 10 a.m. weekdays and 8 a.m. on weekends, with

breakfast options including Wanera’s big breakfast, yoghurt panna cotta with toasted muesli, eggs benedict and Belgium waffles. An extensive A la Carte menu and lunch specials are available everyday, with the option for guests to dine in or outdoors or relax on a couch with a glass of wine and share platters. The Wanera also boasts an extensive beverage list focusing on boutique wine producers and a long line of craft beers. “We want to provide an avenue for smaller producers to showcase their wines and to be able to share the dynamic mix of Barossa wine with locals and visitors,” manager, Jasmine Kurtz said. Wanera’s versatile space is a popular place for dinners, weddings, work parties, private functions or as a casual meeting place. The original interior stonewalls along with exposed timber beams and polished floorboards enhance the charm and character of the historic building. A timber staircase leads to a mezzanine level perfect for private functions. Tub chairs and lounges create an informal lounge space, and a courtyard with lime and chocolate lounges among small dining tables is popular in the warmer months. “We offer a lot of variety here. Our aim is to fuse the elements of a restaurant, lively wine bar and casual coffee stop and to make a comfortable food and wine experience,” Jasmine said.

Wanera Wine Bar & Restaurant

65 Murray St, Angaston DH3005

12 Food AND Wine Summer & Christmas

PH 8564 3275


Head Chef at Wanera, Ebony Johnson.

Boutique Wines & Craft Beers BREAKFAST SATURDAY & SUNDAY FROM 8.00AM

SUMMER A LA CARTE MENU NOW AVAILABLE

OPEN 7 DAYS

BOOK YOUR PRIVATE FUNCTIONS NOW

www.plushgroup.com DH3005-V2

Summer & Christmas Food AND Wine 13


New found taste A health scare and a change of work locations forced Kapunda’s Marilyn O’Brien to ditch the packet food options and create her own meals at home. The wife of Light Regional Council Mayor, Bill, admits her discovery of real, whole food and now she happily makes meals from scratch. “It was easy to grab something from the shop and take it home,” said Marilyn. “It is amazing how wonderful things can taste… that are natural foods.” Marilyn’s happy to grow her own vegetables and herbs in the garden and uses these ingredients as the base to her home cooking. She is regularly creating green smoothies with kale, silverbeet, lettuce and rocket and adds fruit and seeds accordingly. Marilyn usually tackles a toss salad with seasonal greens, but in winter will avoid the cucumber and tomato and use lettuce, rocket, pear and parmesan cheese. Not being able to “live without” avocado, Marilyn adds it to most of her meals. Where possible she sources food locally and

is a regular at the Barossa Farmers Market, and uses Jersey Fresh milk, Scullery Made tea and Barossa Coffee Roasters. “I feel fantastic and Bill does too,” said Marilyn. And with fruit trees on the property too, Marilyn will often freeze surplus fruit to enjoy later. “I use a lot of garlic and herbs and lemon juice is fantastic,” said Marilyn. Among her must have ingredients are lemons, garlic, herbs, olive and coconut oil and sea salt. And while cakes and biscuits are not big on the O’Brien menu, Marilyn is happy to share this Christmas pudding recipe which has been handed through her daughter in law, Calley’s family.

Marilyn O’Brien prefers to make her meals from scratch at her home in Kapunda.

BROKEN HILL PUDDING given to me by Ruth Hall

2 cups plain Flour (Unbleached) 1 cup sugar (I would use less, and either Rapadura or Coconut Sugar) ½ cup each of Sultanas and Currants (can use 1 cup mixed fruit or goji berries etc)

EDITORIAL: Emma Moreland PHOTOGRAPHY: Alicia Lüdi-Schutz

(Always coat fruit with the flour before adding liquids)

METHOD

Melt 2 tablespoons dripping or butter, 1¼ cups hot milk (or 1 cup milk & ¼ cup water) add 1 rounded dessertspoon BiCarb Soda (while hot) Mix over flour mixture as it could boil over. Add mix to flour mixture. Mix together well. Tie tightly in prepared pudding cloth. Boil for at least 3 hours.

TO PREPARE PUDDING CLOTH

Dip in hot water, wring out in tea towel. Coat inner side with plain flour and shake off extra. Place in a bowl and scrape pudding mixture onto cloth. Bring up cloth and tie tightly (do not leave loose),pull up cloth tightly. Place pudding into boiling water enough to cover. N.B. Place saucer in bottom of pot to prevent pudding burning.Top up with boiling water as required.

y

Enjo

FRESH SEAFOOD

THORNBY fine meats

FOR CHRISTMAS

Fresh turkeys and pork roasts for Christmas

Choose from:

 Crayfish  Prawns  Oysters  Moreton Bay Bugs  Smoked Salmon  Other Seafood Lines are available WE’RE OPEN CHRISTMAS DAY 9 a.m. to 11.30 a.m.

MILES DELI & NEWSAGENCY

OPEN 7 DAYS

Murray Street, Angaston - Phone 8564 2043

14 Food AND Wine Summer & Christmas

DH3023

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PLACE YOUR ORDERS NOW!

CHRISTMAS HAM NOW AVAILABLE

T Elizabeth H St, Tanunda 8563 2728 O


EDITORIAL: Stephanie Konatar PHOTOGRAPHY: Supplied

Full Moon Farm Gate brings alternative eating The Full Moon Farm Gate is a community event with a difference. Intended to bring people together both from our local community and those further abroad, it’s a focus on all things organic and sustainable, homegrown and handmade, all under the light of a full moon. The difference in this market is that it happens to be animal product free - no meat, no dairy, no eggs. Farm Gate organiser, Cherie Hausler, says the aim of the event was to provide an animal free alternative for meat-eaters and non-meat-eaters alike, as a common ground of acceptance based on the philosophy of kindness. “I had a desire to create an experience with delicious food, live music, and fantastic energy in a beautiful location - that just happened to be animal free,” Cherie said. Langmeil Winery, Tanunda are the hosts for the event, serving vegan friendly wines and providing a picture perfect setting reminiscent of their history as one of Tanunda’s market places all those years ago.

to the Barossa

The beautiful stone buildings and stables are transformed to their previous incarnation, filled with vendors sharing their homemade wares, including organic wholefood, locally roasted coffee and handblended tea with organic plant-based milks, upcycled jewellery from old wine barrels, handmade soaps using local ingredients as their stars, homegrown fruit and vegies, local olive oil, nuts and grains and freshly baked sourdough. With live music from local musos, it’s a celebration of all the reasons to love living in the Barossa. “More than a few people suggested to me that such a thing could never be done in the Barossa, but what the hey, I’m always up for a challenge, so we’ve given it a healthy dose of open minded effort,” Cherie added. More than a thousand people attended the Full Moon Farm Gates, in May and October. Specific plans for next year’s Full Moon Farm Gate are still undecided, but Cherie intends to have two events at around the same times as this year.

Tradition and Innovation are the cornerstones to achieve our journey.

2014 WINE COMPANION

JAMES HALLIDAY RATED HEMERA’S FINEST - JAMES HALLIDAY

rated wines are now available in a great pack RRP is $375 now 94

PTS

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95

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PTS

This pack includes: 2008 Tier 1 Shiraz RRP- $125, 2010 JDR Shiraz RRP $80 , 2013 Marsanne RRP $35 and Limited release wines including 2010 GSM RRP $45, 2010 Cabernet Sauvignon RRP $45 and the 2010 Lynedoch blend RRP $45

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To Purchase this great pack visit our website or call the cellar door. 1516 Barossa Valley Way, Lyndoch 5351 (08) 8524 4033 cellar@hemeraestate.com.au www.hemeraestate.com.au Summer & Christmas Food AND Wine 15


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16 Food AND Wine Summer & Christmas


Top Drop INES LER W lot T S I H r e W ling M Spark

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Cellar Doors Open 7 Days 10am - 5pm

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a little e with crunchy in w te a s A delic est, perhap ishing with n z lemon pples, and fi am. With a a e green rries and cr a dessert e ’s strawb en palate it y iv le, eas fruit dr ! ling sty in itself fresh spark ith friends, ly A love and share w or just to s k to drin ial occasion e you can! c s for spe te life becau a r b le ce

Grant Burge Wines Cellar Door Krondorf Road, Krondorf Ph: 08 8563 7675

Grant Burge @ Illaparra Fortified Wine Store 161 Murray Street, Tanunda Ph: 08 8563 7575

DH3007

w , th bined r hues coppe e nose com cters. h it w k Tinged tful biscuitli each chara ith a real p h w a delig wberry and d generous eamy a r n ripe str te is rich a ned by the c la a te p h e ig h T he its that’s pts to s vitality el. at ada fe a mouth a sparkling th such is just wn. o s s a is it d is n n h T ent, a od as it is o of elegance m n o ir ne h fo env , for is o ble wit ur and enjoya le that I aim d with flavo e The sty sse, balanc . y e and fin ll, drinkabilit a above

Summer & Christmas Food AND Wine 17


Local family owned dairy c

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Make your own spreadable butter with Jersey Fresh cream. There is nothing like your own home made butter thickly spread on fresh bread with the season’s first tomatoes. DELICIOUS! INGREDIENTS: 1 Lt of Jersey Fresh Pouring cream 1 tablespoon of Olive Oil salt to taste METHOD: Using a sturdy, hand held beater, beat the cream and milk until it separates and you have buttermilk. Drain off the buttermilk (or set it to one side and use it in a batch of scones to go with the butter.) Using your hands or a wooden spoon, squeeze ouat any excess buttermilk. Rinse the butter with cold water, drain and squeeze excess liquid. Repeat this process until the liquid is clear which means that all the

buttermilk has been removed and your butter will stay fresh. Add the oil and salt to your butter and mix well. Mould into a square and wrap in baking paper or press into a clean, dry container. This butter will keep refrigerated for a week or frozen for about a month. There is plenty of choice of olive oils at the Farmers Market - look for Kurianda or Tathra Homestead. Or, for a delicious gourmet twist, you can use Cornucopia Farming’s Agrumato Olive Oil to add a lemon element to your butter. Perfect for melting over fresh peas or roast vegetables.

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The next generation of local Barossa dairy Jersey Fresh is set for big things, with the family owned company taking out some prestigious medals at the recent South Australian Dairy Awards, judged in conjunction with the Royal Adelaide Show. The Jersey Fresh Pouring Cream was awarded a gold medal in the “Cream, Rich Pure” category with Jersey Fresh Pure Cream receiving a silver medal in the same class. Their 4% milk was also awarded a silver medal in the “White Milk, min fat 3.2%” class. Lisa Werner, of Jersey Fresh, says “The team at Jersey Fresh are surprised and delighted with the results given the calibre of competition and the amount of entrants across all categories this year. “Our Carcoola Jersey cows also took a trip to the Royal this year as part of the Dairy Cattle Judging because the Jersey breed was the feature dairy breed for 2013. “While we missed out on the major ribbons our cows were respectably placed against some tough competition. “We always love going to the Show and use it as an opportunity to educate members of the public about our industry.” All Jersey Fresh’s products are available at the Barossa Farmers Market every Saturday morning, along with recipes and great advice from Lisa and her family. Shown here are the next generation of Jersey Fresh: Lachlan and Tyson Menzel, Noah and Riley McDonald and Jack Werner.

Real food from the homes and farms of the Barossa

The Barossa Farmers Market Christmas/New Year Trading Hours: 7.30 to 11.30am, 21 December, 28 December & 4 January Corner Stockwell and Nuriootpa Rds, Angaston barossafarmersmarket.com DR7158

18 Food AND Wine Summer & Christmas

We wish all our shoppers and stall holders a safe and festival Christmas. We look forward to seeing you again in the New Year.


Summer pr starting to oduce is the Baross arrive at Market and a Farmer’s w be more exce couldn’t ited! From crisp, crunchy beetroot sliced straight into your salad, to the first of the fragrant apricots, this is a wonderful time of year. We’re looking forward to welcoming local cherries and raspberries back to the Market in the next few 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, our vegetable producers will start to show up with new season garlic,

onions, beans, leeks and peas. Leafy greens such as spinach and kale are still abundant and fantastic value. Of course, the best way to find out what’s fresh and available right now is to head down the Farmer’s Market on Saturday morning and chat to the producers who grow your food. They’re full of information and tips and always ready for a conversation about their produce.

Do you have an abundance of back yard produce? Our popular Community Table is a great way to spend the morning - sell your fresh, backyard produce, have a chat with our shoppers, enjoy a coffee and get to know some of our other stallholders. The Barossa has a strong and proud tradition of backyard gardeners growing beautiful, fresh produce for their family and friends but we’ve all experienced a glut of produce at one time or another (broad beans,

anyone?) If you find that you’ve got a few too many pumpkins, lemons, artichokes, beans or anything at all really, you’d love to welcome you to our Community Table for the morning. We can help you set up your stall and provide any other assistance or advice you may need. Feel free to call the Market Manager on 0402 026 882 at any time for a chat.

Nuriootpa’s Don Bessell with his home grown oranges.

t s e B e h T

White in the Barossa

Award winning Artisan Beers Hand Crafted in Angaston

Summer Selection TRIPEL

X.S.B.

Light & Refreshing

Fruity with Spice

A Malty Bitter

DR6630-V2

WEIZEN

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

carcoolajersey@bigpond.com

Tasting & Sales at Barossa Farmers Market

www.rehnbier.com.au

DR7096

Fresh

JERSEY

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

DR6642-V2

JERSEY FRESH

Summer & Christmas Food AND Wine 19


Simple

Summer Pasta

INGREDIENTS • 400 g Wiech’s Barossa Valley Egg Noodles traditional ribbon noodles work best • 4 big handfuls of peas or broad beans from Sybille or Janice (podded) • A few glugs of Olive Oil • Small bunch of fresh mint or other delicious herbs of your choice from Thatch Organics • Udder Delights Chevre Goats Milk Cheese METHOD • Cook the pasta according to packet instructions • Meanwhile, blanch the broad beans for two minutes and then peel off the grey, outer layer revealing the bright green beans inside • Drain the pasta, add the broad beans and toss together • Add a good glug of Olive Oil, the chopped mint and scatter over a few knobs of Chevre and finish with fresh cracked pepper.

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Enjoy this fresh, light pasta with a slice or two of Eleni’s ciabatta bread and a glass of Small Fry Wines Verjuice blended with soda water. Delicious, healthy, fresh and totally local.

Barossa Handmade Produce

A big thank you to all my customers for your loyal support during the year. I wish you a very Merry Christmas and a happy New Year.

Berkshire and Tamworth Pigs DR6659

Available at Barossa Farmers Market and by order phone: 0414 851 812

20 Food AND Wine Summer & Christmas

DR7188

Eleni

p| 0421 544 867 e| elenimichau@gmail.com


BECOME A MEMBER OF THE BAROSSA FARMER’S MARKET!

y r a u n Ja school holiday s activitie

All through the January school holidays we’ll be running special activities for our junior market shoppers. Our Spot the Brocc competition featuring Betty the Broccoli has been so popular that we’ve expanding it and giving Betty a friend! Cecil the Carrot will be joining Betty all through

Becoming a member of the Barossa Farmer’s Market is a fantastic way to show your support for your local economy and farming communities. From January 1 we are offering a prorata, six month membership for only $25 which entitles you to the following benefits: • 10% discount at the Breakfast Bar and Coffee Station for the whole family • 5 free coffees • A black, Farmers Market shopping bag • A chance to win our monthly members’ raffle • A voice and vote at elections and the right to nominate for our Board. Consider buying a membership for friends or family as a wonderful Christmas gift that will keep on giving! You can sign yourself or someone else up for membership on Saturday mornings at the Information Booth or contact the Market Manager throughout the week on 0402 026 882.

January and the two cheeky vegies will be hiding somewhere in the Market each Saturday morning. Kids, find them both to win a healthy prize and go into the draw at the end of January to win your very own vegetable seedlings to grow at home. We will also have our Yellow Brick Road of

market stallholders featuring healthy produce made just for kids. Pick up your market bag and map at the Information Booth and follow the trail through the Market, marking off your finds at each stop. The Yellow Brick Road costs $7 per bag and will be running each week in January.

Winners of the monthly members raffle, David and Bec Henderson.

Honey direct from the hive to you. Waechter

Fresh Produce

Full of natural health properties No heat treating All honey is collected within S.A.

SEASONAL STONE FRUIT NOW AVAILABLE

Christmas cheer to all.

• Peaches • Apricots • Nectarines

Thank you to our valued customers.

Phone 0427 639 088 8564 8270 STONE JAR ROAD, ANGASTON www.huttonvale.com

Wishing all our customers a Happy and Safe Christmas.

DR7169

www.hilgahhoney.com.au

PHONE 0421 522 875 DR7159

DR6643-V2

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

Free Range Eggs available all year round

We look forward to returning to the Barossa Farmers Market in 2014. Wine tasting at Taste Eden Valley Angaston through out the festive season.

Summer & Christmas Food AND Wine 21


sn cks

r e m m u s Easy Avoid the hot kitchen and allow for more time in the pool this summer by preparing a few easy snacks before a day in the sun. During the warmer weather, the Sargeant family’s Nuriootpa home is a busy place, with family and friends stopping by for a swim in the pool. Before the barbecue begins, Laura keeps visitors and her two children, Lucas and Sienna cool with an array of refreshing snacks. Fruit skewers are a favourite for Sienna, while Lucas prefers a sweeter option – frozen strawberry and yoghurt ice cubes. Making use of the fruit trees in her backyard, Laura blends an assortment up and freezes them overnight in ice-block moulds, creating the perfect snack by morning. Laura draws inspiration for her creations through social media sites, which provide a wealth of new and creative ideas.

Laura Sargeant with her two children Lucas and Sienna enjoying some healthy summer snacks.

FROZEN GRAPE CATERPILLARS. ‘Thread grapes on skewers, use tip of skewer to draw a smiley face on the first grape with melted chocolate, freeze. FROZEN STRAWBERRY AND YOGHURT ICE CUBES. Remove stem from strawberries and place in ice cube tray, cover with your choice of yoghurt, freeze overnight.

22 Food AND Wine Summer & Christmas


BANANA AND PEANUT BUTTER ROLL UPS. Spread peanut butter on pita bread, place peeled banana on edge and roll up. Lucas Sargeant getting stuck into a juicy fruit kebab.

CHOCOLATE KIWI FRUIT ICE BLOCKS. Cut kiwi fruit into thick slices, insert popstick and dip in melted chocolate. Freeze overnight.

nosh

EDITORIAL: Kellie McNeill PHOTOGRAPHY: Alicia L端di-Schutz & Kellie McNeill

for kids Fresh local produce from around the Barossa

Cafe & Patisserie

32a Murray Street, Tanunda Ph. 0428 817 029 Mon: 7.30 am - 4.30 pm, Fri: 7.30 am - 4.30 pm Sat - Sun: 8.30 am - 4.00 pm r in Winnep 100 the Ttoralian Aus offee C Guide

FREE WIFI EW0267

FRUIT KEBABS. Use a selection of your favourite fruit such as watermelon, rockmelon and pineapple and slide onto a wooden skewer.

Summer & Christmas Food AND Wine 23


s f e h C

ON THE RUN...

Hi Everyone,

Well it’s the end of the year, what a fast and furious one it has been. I’m sure the world is turning faster! Cafe Y has been making waves with their combination of traditional Greek, Mary, and the young Phillip. What a joy it was to talk to both, bouncing their ideas and recipes off each other. Great to see two people with so much respect and passion for each others cooking skills. This plays out onto the tables with beautiful food and wonderful surroundings. Lachlan Cowell at Hentley Farm was such an enlightening person to talk to about where he has been and his outstanding future in kitchens. Already winning a bagful of much deserved awards and accolades, it was great to see this hasn’t changed such a grounded young man. His kitchen focus is outstanding and attention to detail truly inspirational. Thank you everyone that enjoyed the interviews with our Chefs in the Barossa. Myself and all the staff at 40’s Cafe wish you all the best for Xmas and hope to see you in the New Year. Have a joyous festive season, and don’t eat too much LOL!

Damon de Ruiter. 40s Cafe, Angaston.

DR5890-V7

24 Food AND Wine Summer & Christmas

PHILLIP COWDRY & MARY ANARGYROS

Cafe Y

Why did you go into the kitchen? Mary: I’ve always been involved in kitchens, so I thought I’d give it a go and see what happened. This is a family run business and this kitchen is where I fitted best. Phillip: I’ve been working in kitchens since I was 16. Over that time I have worked in a few kitchens, I absolutely love it here! Who’s been your biggest influence in the kitchen? Mary: Phillip (laughter). Phillip: Probably Mary. We work together really well. Mary teaches me her traditions and I bring my influences to that. If you weren’t a chef you would be....... Mary: A domestic engineer. Phillip: I would’ve hoped a physical trainer. What has been your best dining experience? Mary: I’m not sure, I can’t think of one at the moment. Phillip: I can’t think of either sorry. What would’ve been your most self indulgent moment in the kitchen? Phillip: Not sure exactly, some of the functions we do we go really out there. Once we made all these different flowers out of vegetables to place on our platters. What practical jokes have you played in the kitchen? Mary: I make all new staff fillet white bait as their initiation. Phillip: I made a cake with a helium balloon underneath once for my boss. What two things would you take if you were stuck on a desert island? Mary: My car (laughs) and water I suppose. Phillip: My IPad and something to drink. What’s the last thing you would eat before you die? Phillip: Medium rare kangaroo on polenta. You’re biggest failure in the kitchen? Mary: When I burn my melting moments. Phillip: When I was younger, just burning white sauces. Who’s your hairdresser? Mary: I go to a men’s hairdresser and he’s fantastic. Phillip: My partner. What would you like to be doing in 10 years time? Mary: Running a B&B. Phillip: Hopefully still here and still cooking.


LACHLAN COLWELL

Hentley Farm Why did you go into the kitchen? I didn’t really know what I wanted to do when I was sort of failing at school, so my mother forced me to become a kitchen hand. Who’s been your biggest influence in the kitchen? It’s kind of hard to pinpoint one person, it is anyone I’ve worked with. Whether they’re an apprentice, kitchen hand or the most qualified guy you’ve ever met, I think I’ve kind of learned off all of them. Watching other people’s mistakes when I was younger, taught me what to do when I came of age a little bit So, all of the people I’ve worked with. If you weren’t a chef you would be....... I don’t know, a journalist maybe.... What has been your best dining experience? My fondest memories are my mother’s cooking. My mother taught chinese cookery while I was at school. I used to love that. But my finest dining experience was ‘Tickling Club’ in Singapore. What would’ve been your most self indulgent moment in the kitchen? Eating pretty much our fish supply for the week. Every week our order comes in and I eat most of it. What practical jokes have you played in the kitchen? All of my knives being frozen in a 20L bucket at 1918, when I had a thousand jobs to do in an two hour period. What two things would you take if you were stuck on a desert island? A fishing rod and butter. What’s the last thing you would eat before you die? Yum Cha. You’re biggest failure in the kitchen? Over stretching myself during 2010/11 and trying to run two restaurants at the same time. Who’s your hairdresser? Bonnie at ‘Clip go the Shears’. What would you like to be doing in 10 years time? Fishing on that Island with that butter.

Pan fried Harvey Bay Scallops on a rocket basil pesto with kilpatrick bacon and prawn avocado salad INGREDIENTS BASIL PESTO 1½ cups firmly packed fresh basil 1 cup firmly packed wild rocket 1 cup extra virgin olive oil, plus extra for sealing ½ cup pine nuts 2 garlic cloves 1 lemon 2 tbsp sea salt 2 tbsp aged parmesan CHILLI LIME AIOLI 2 egg yolks 1 small garlic clove 125ml olive oil ¼ cup chilli flakes ½ grated lime and rind ½ lime juice KILPATRICK BACON SAUCE 250ml tomato sauce 250ml worcestershire sauce 250ml BBQ sauce 4 tbsp tabasco sauce squeeze lemon juice 50gms thinly sliced bacon SALAD 5 prawns 150gms wild rocket 50gms fetta ¼ avocado diced 4 scallops

METHOD ROCKET BASIL PESTO Using a food processor combine basil, rocket, pine nuts, garlic, lemon juice and olive oil and process until smooth and then add the parmesan. CHILLI LIME AIOLI In a food processor combine eggs while pulsing and all other ingredients. KILPATRICK SAUCE Combine all ingredients. PLATING UP Start by making salad by mixing together rocket, fetta, avocado and aioli and using a catering ring pack tightly in. Make 4 dollops of pesto around the ring. Place bacon on an oven tray and cook til crispy. Pre heat a pan and once hot add prawns and once almost cooked through add scallops. Caramalise then turn. Place scallops on the pesto with the bacon on top. Place prawns in ring.

Recipe kindly donated by Lachlan Colwell of Hentley Farm.

DR5890-V5

Summer & Christmas Food AND Wine 25


Recognising the whole package Uniting food, wine and tourism as the region’s cornerstone has led to the launch of the Barossa Trust Mark. The unique concept is now at a critical stage of recruiting producers Agriculture and food minister, to join the nine pathfinders who were Gail Gago at the inducted at the programme’s launch launch of the in September. Barossa Trust The concept has been Mark with Corinne Mui, Asia Wine spearheaded by the Barossa Grape Service and and Wine Association, who engaged Education Centre the services of Paul Henry, at a time and Stephen and when there was a realisation that Prue Henschke regional food and wine producers of Keyneton’s Henschke Wines. were all in the tourism business – turning a product into an unmissable and unmatchable experience. “The opportunity for Barossa is message of geography, it demonstrates why truly significant and one that resonates on a and how the region is different and it speaks global stage; to be the first Australian regional integrity, quality, community and environment. brand to unite food, wine and tourism at its The nine pathfinders are Apex Bakery cornerstone,” said Paul. 1924 ferment, Rockford Basket Press Shiraz, Paul said the ability for the BGWA, Food Henschke Hill of Grace Shiraz, Jacob’s Creek Barossa and Barossa Tourism to recognise Visitor Centre, Linke’s mettwurst, Margaret the region’s leading produce, producers and Semillon, Para 100 year old vintage tawny, experiences under a single endorsement of Seppeltsfield Vineyard Cottage and Maggie excellent was a great first outcome for the Beer’s verjuice. process. “Ultimately, we are trying to create a simple The Barossa Trust Mark is more than a message that conveys to the consumer that the

EW0266

Red Door

EDITORIAL: Emma Moreland PHOTOGRAPHY: Supplied

product or experience recognised under the Barossa Trust Mark is not only unique to place, but globally best-practice in terms of concept, design, philosophy and behaviour,” said Paul. “Above all, it has to deliver the intent of the brand: ‘Our Promise Kept’ - for that is the simple truth behind all great brands.” Licences are granted annually with Adjudication Panel Members being the Hon J.Neil Andrew AO; Dr Bill Gransbury; Emeritus Professor Jane James; Margaret Lehmann and John Samartzis.

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

espresso

Come in and try our exclusiv e chocolate men u... hot or on the rocks!

1918 Parmesan infused olive oil & gift vouchers available Both great Christmas ideas!

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

Wed-Sat: 9.00am - 5.00pm, Sun: 10.30am - 4.30pm 26 Food AND Wine Summer & Christmas

EW0269

79 Murray Street, Tanunda SA | 8563 1181

OPEN 7 DAYS - LUNCH & DINNER 94 Murray Street, Tanunda Phone: 8563 0405 | www.1918.com.au


F A V O U R I

TURKEY: A traditional Christmas meat that can be glazed with cranberry or stuffed with fresh herbs and homemade seasoning.

M E EDITORIAL: Emma Moreland PHOTOGRAPHY: Alicia Lüdi-Schutz

T

DUCK: Stuff with peaches and apricots and use some of the juice for glazing.

I

T E

O F

Y E

For Angaston butcher, Peter Barratt, Christmas and the family gatherings during summer is his favourite time of year. A regular face at Schulz Butchers, Angaston; Peter and his team enjoy suggesting to customers not only what to purchase but how best to cook it to ensure the satisfaction. “This time of year we are always busy with our hams, bacon and smallgoods,” said Peter. “There is self satisfaction selling the meat and the customer coming back to share how well it was received.” While enjoying the extensive offering for the Christmas menus, Peter also said summer is a great chance to spend time with friends and family and enjoy a barbecue.

HAM: Glaze with honey, brown sugar, mustard and orange juice. If stored correctly in the ham bag it can be enjoyed beyond Christmas day.

A

R

Angaston butcher Peter Barratt is getting prepared for one of the busiest times of the year.

LAMB: Season with fresh herbs, garlic and olive oil.

SCOTCH FILLET: Can be enjoyed during summer either roasted or as a steak Great on the weber with prawns to create your own surf and turf.

Itt’s Christmearsy a

View the Tour Down Under trackside with back vintage wines while enjoying a 4 course Barossa Table lunch by Saskia Beer

Tickets are limited • 21st January 2014 • 10am - 3pm $120 per person includes vineyard tour Call 8562 4942 to book or visit www.whistlerwines.com for more details

DH3022

Enjoy lunch or coffee in our new extended eatery

DH3025

Be Consumed @ Whistler Wines

Linke’s Bak

See our friendly Christmas goodies galore... local staff for your • Fruit Mince Pies • Puddings country baking • Christmas Shortbread experience • Fruit Cake... and much more!

40 Murray Street, NURIOOTPA Phone 8562 1129 Summer & Christmas Food AND Wine 27


From the early hours of Friday morning through to late in the evening, Melanie and Annie Keynes are hard at work in their family kitchen at Moculta preparing fresh and wholesome vegan and vegetarian food for their stall Barossa Soul Kitchen at the Barossa Farmers Market. Up to 17 different products are prepared, including a carrot and coriander or beetroot and almond hummus, lentil or chickpea salads and vegetable burgers. A vibrant, verdant-hued ‘green smoothie’ comprised of green, leafy vegetables and a variety of fruits is another popular item on their menu. Annie is currently studying public health majoring in nutrition, and Melanie has had a long association with the wine industry including working as a lecturer for TAFE SA at Nuriootpa where she developed and taught units in sensory evaluation for the Diploma in Wine and Food. Although the idea of having a stall at the market didn’t direct the path of the pair’s culinary journey, it is a perfect fit with their vision of growing or sourcing locally-grown foods that are farmed sustainably and organically. Each week Melanie and Annie plan their market menu based upon the vegetables and fruits which are in season locally. With the help and guidance of Thatch Organic’s owner, Joe Mylius, and, naturally, with

husband and father Graham’s support, Melanie and Annie have developed an extensive organic vegetable garden on their property. However, they often require more produce for their recipes than they are currently able to grow themselves, so they enjoy purchasing additional produce from their fellow market stall owners. Whilst the journey is, in itself, rewarding, Melanie said the feedback she gains from her customers adds enormous encouragement to the venture. “Saturday morning is such a thrill…there is so much positive energy in the place,” she said. “There is the feedback from the customers which is always so supportive and constructive, but also the incredible camaraderie that exists between the stall owners” And for someone who has worked vintages and is not afraid of hard work, Melanie admits that she is now working the hardest she has worked in her life. Setting up Barossa Soul Kitchen as a small business, growing fresh ingredients, creating recipes and preparing a broad selection of fresh products each week is demanding yet extremely satisfying. “We’re in this for the long-term,” said Melanie. “We make food fresh to eat fresh… it’s about having a healthy life choice.”

t r e ss e D e bl a t c e l e D e Pairings & W in

Treat yourself to these award-winning wines paired with your favourite dessert Grand Tawny – GOLD Barossa Show... Christmas Fruit Cake, Chocolate Mud Cake Classic Semillon – SILVER Barossa Show... Cheesecake, Trifle, Sticky Toffee Pudding Classic Muscat – Dried or Glacé Fruits, Orange & Almond Cake Classic Frontignac – Pavlova, Fruity Cheese, Ginger Spiced Desserts Fortified Shiraz Vintage 2004 – GOLD Barossa Show... Cheese Platter & Nuts, Strawberries & Chocolate

Go on... Spoil yourself!

Take home a Sweet Indulgence Pack of all 5 wines for only $89 (Save $25)

Liebichwein Winery

DH3009

Steingarten Road, Rowland Flat

Phone 08 85244543

www.liebichwein.com.au

28 Food AND Wine Summer & Christmas

Melanie Keynes of Barossa Soul Kitchen.

EDITORIAL: Emma Moreland PHOTOGRAPHY: Alicia Lüdi-Schutz

soul

FOOD FOR THE


What Christmas food tradition do you have fond memories of? We all know her. She could be your mother, grandmother or your great aunty. She’s the one you will always remember, the one that brings the heart and soul to Christmas through the traditions learned as a child and shared through the generations. The Leader spoke to four such ladies, their caring nature reaching beyond their own families as they volunteer at the Tanunda Lutheran Home for the annual Strawberry Fete. Here they share their Christmas food memories from yesteryear.

Mrs Joan Lindner “I grew up in a cold region of Victoria so we had the hot turkey dinner with all the trimmings. When I came to the Barossa the Lindners had a cold Christmas dinner with crayfish and prawns and I didn’t know what to think! Later when it was my turn, I went back to the traditional three course meal of soup, turkey with pork seasoning, ham and a Christmas pudding with brandy sauce.”

Mrs Gertrud Fischer “We had Zimtsterne, Weinachts Stollen and Honigkuchen especially for Christmas. Later I made them for my own family from my mother’s recipe. I remember we always sang “Kinder Kommen” before we went in to see the presents under the Christmas Tree on Christmas Eve.”

Mrs Joan Fiebiger “We had a family Christmas. Mum always made plum pudding and we had a rooster or some other poultry, not turkey though. Turkey wasn’t on the menu at that time, it probably wasn’t as readily available as it is now. One memory I do have is eating cherry plums from the big tree that was outside Strait Gate Lutheran Church at Light Pass while we children were all lined up ready to go in for the Christmas Eve service. I remember we all had sticky fingers!”

Mrs Margaret Lienert “As a child I remember we had cherries for Christmas and we could have Woodroofe’s lemonade. Dad would buy a wooden crate with about a dozen bottles laid down with screw top lids - it was a treat, something different. Mum made machine biscuits, honey biscuits, Christmas cake and pudding. I still make the Christmas pudding now and I make honey biscuits with my daughter and granddaughter the three generations all baking together in the kitchen.”

Summer & Christmas Food AND Wine 29


Out and About...

Faith Lutheran College Wine Launch held at Faith.

Graeme Fechner, Marie and Stephen Grieger, David and Marie Liersch.

Elva Falland, Greg Kretschmer and Rose Dadds.

.

Tracy Becker, Craig and Kirsty Moore

Emily Behn and Joe Vanstone, Faith College students serving food at the wine launch.

Di Trenberth, Neil Trenberth, Peter Hueppauff and Caroline Hueppauff.

Robyn and Bob Sloane, Carol Kretschmer and Annette MacDonald.

Angaston Christmas street parade

Good Shepherd Lutheran Adding a little Christmas bling to their Stevie Schwarz, were: e parad the for ms unifor l Schoo and Tilly Barrett. Linke a Angel an, Weltm Abby e, Alannah Surac

30 Food AND Wine Summer & Christmas

Maddi and Lilli Robins having fun at the Angaston Christmas celebrations.


Melbourne Cup celebrations

At the Lions Club of the Barossa Valley Melbourne Cup Day luncheon were Jo Gann, Sandy Carruthers and Chris Woidt.

At the Barossa Weintal Hotel/M otel for Melbourn Wendy Smith, e Cup Day celeb Bec Terwel, Lin rations were da Morgan, To Tanya Couzne ni Pech. Back: r, Donna Gask Damien and in and Kylie Mc Innes.

midt at the cioneri and Maureen Sch Day. Erica Stiller, Kathy Pis Cup rne lbou Me on l ote Barossa Weintal Hotel/M

Don and Venus Bessell celebrated Melbourne Cup Day in style at the Lions Club of the Barossa Valley luncheon.

These ladies look forward to Melbourne Cup Day and have been spotted enjoying lunch at different venues each year. This year Jade Mattner, Carol Urkko, Kathleen Hender, Emma Johnson, Chris Malberg and Michele Desmond met at the Barossa Weintal Hotel/Motel for the racing action.

Summer & Christmas Food AND Wine 31


Out and About...

Barossa Famer’s Market

Stocking up on strawberries at the Barossa Farmers Market were James and Merawyn Hadden.

Helping with the morning shopping at the Barossa Farmers Market were Imogen Pfeiffer, Lane Blieschke, Gus Blieschke and Jake Pfeiffer.

Scott and Bec Tolhurst with their young son, Harry enjoying the atmosphere at the Barossa Farmers Market.

Anne Barclay and Marina Schulz at the Barossa Farmers Market.

Enjoying breakfast were Chris Hansen, from the Nappa Valley wine region in California, with the Eggleton family: Daniel, Tom, Tarnya, Noah and Madeleine.

32 Food AND Wine Summer & Christmas

Catching up at the Barossa Farmers Market were stall holders Jan Angas, Suzi Ahrens and Eleni Michau.


An AffordAble fine dining experience

Amazing coffee and food prepared fresh daily Golden North scooped icecream now available!

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


JAMES HALLIDAY RATED WINERY  SA REGIONAL TOURISM AWARD WINNER 2012 TASTING ROOM AND CELLARS | OPEN DAILY | 10AM-6PM CLOSED CHRISTMAS DAY, BOXING DAY, NEW YEARS DAY Private seated tastings | Rustic fare available all day Experience the IMPORTANCE OF OAK - a tasting exploring the influences of oak MURRAY STREET | GREENOCK SA 5360 | 08 8562 8373 WINE@MURRAYSTREET.COM.AU | MURRAYSTREET.COM.AU FACEBOOK.COM/MSVWINE | TWITTER.COM/MSVWINE

DR7137

A new Barossa heritage


'The Leader' Barossa Valley Summer Food and Wine 2013  

'The Leader' Barossa Valley Summer Food and Wine 2013

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