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St. Patrick’s Day March 17 – Story page 7 Autumn Food & Wine, “The Leader”, March 2, 2011 - 

Autumn Food & Wine Barossa Farmers Market Easter 2011

Handmade tarts, pastries and sourdough bread available exclusively from the Carême stall at the Barossa Farmers Market Open every Saturday 7.30 a.m. to 11.30 a.m.


To place an order Phone 08 8563 1490 Email

Since 1935

Summer is a great time for salads and Wiech’s Barossa Valley Egg Noodles are great for summer salads.

Made with certified organic oats and fruit and almonds that are 100% South Australian Handmade in the Barossa Valley proudly using quality local ingredients

See us at the YALUMBA HARVEST MARKET APRIL 26 AND 27 Varieties available


Phone 0418 892 585

Waechter Dux Get your fresh Ducks for Easter at Barossa Farmers Market

Phone 0402 909 799 DH0696-V3

 - Autumn Food & Wine, “The Leader”, March 2, 2011

The Barossa Farmer’s Market had humble beginnings of about 10 weekly stalls in a local carpark, almost nine years ago. We then progressed into the “Vintner’s Sheds”, corner of Stockwell Road and Nuriootpa Road, Angaston with an average attendance of 20-30 stalls. The present day finds us with a thriving Breakfast Bar surrounded by an average of 40 stalls jostling for space, and once again overflowing outside. The Barossa Farmers Market is in the unique position of having most of its stalls set up permanently inside. This enables the producer to create a more interesting consistent display. You will find the Market bursting at the seams with up to 60 stalls during peak stone fruit season and special local events. We are open bright and early surrounded by crisp morning air Saturdays at 7.30 a.m. Bustling trade continues until 11.30 a.m. We look forward to seeing you at our special Easter Market – date to be announced. Come in and pick up your Easter goodies of fresh local produce, share in the festivities, meet the producers and get some great hints on how to prepare that perfect dish. So why not see what everyone is talking about!


• Au Naturale • Tutti Frutti • Gone Nuts • Gluten Free • Coconut & Wheat Free • Muesli Bars • Trail Mix Available for tasting every Saturday at the Barossa Farmers Market

Create an Easter basket from the wide range of items available at the Barossa Farmers Market.

Christmas Market 2010.

Barossa Plains Black angus Your local fine meat suppliers

Get all your locally grown Black Angus Beef products at the Barossa Farmers Market The Barossa’s freshest coffee is now roasting! Freshly roasted Arabica Coffee Beans available every week at The Barossa Farmers Market Now pouring coffee at The Breakfast Bar every Saturday morning at The Barossa Farmers Market DH1157-V3

All your other local products located at Barossa Plains Meat at Freeling

Get your Easter orders in now! Phone shane or nina

0401 814 322


Simply cook your favourite noodles in the normal way, refresh and cool them down and add them to any salad that takes your fancy. Try this 2 minute delight... Cook and cool a 250g packet of Wiech’s Egg Noodles. Stir in some cream and smoked salmon and garnish with chopped chives and parmesan cheese. DH0801-V5

Autumn Food & Wine Tarkyn warms up his sweet tooth

Recipe courtesy of Bryon Pearson, Barossa Gourmet Confestions

Easter is an exciting time of the year for children waiting for the Easter Bunny to drop off their favourite chocolate eggs, but there are so many to choose from, children might not know where to begin. Lucky Angaston Primary School student, Tarkyn Correll (above) tested some of the eggs available and delivered his verdict on the sweet treats. Tarkyn, 9, said he was looking forward to the Easter egg hunt this year in his new house with a vegetated area. “I have lots of fun but the dog eats them a little bit,” Tarkyn said.

Ingredients: 125g virgin olive oil 1 bay leaf 1 slice diced bacon 125g dark chocolate

50g finely chopped almonds 2 medium onions 2 tspns chopped thyme 1 kg chopped tomatoes

Method: Heat 2 tablespoons of oil, medium heat, sauté onion, bay leaf, thyme and bacon for 8 minutes. Lower heat, add tomatoes and cover, simmer for 15 minutes. Pour in water, simmer and reduce quantity by half. Strain and reserve the sauce.

White chocolate eggs

Heat remaining oil in large pan and fry the prawns until tender. Remove from pan and arrange on serving plates.

Tarkyn Correll ... eggspert taste tester. Creme egg

“I’ve had this before. For a crème egg, this could be bigger. That one’s definitely the best, there’s nothing bad about it; it’s perfect. Maybe the crème is a little bit too strong, but still nice. I couldn’t have too much of it. Now after having the whole thing, I think it could be smaller.”

Satisfy any palate


B&Bs, Restaurants, Motels etc.

Truffles • Moulded Chocs • Nut Clusters • Pastilles • Mint, Coffee or Chilli Everyone’s favourite ROCKY ROAD, Dipped Fruits, Apricots, oranges or pears

Drizzle hot sauce over the prawns.

Exclusive custom made chocolates to order

Mix the melted chocolate garlic and almonds in a bowl with 4 tablespoons of the reserved oil and spoon over the prawns and serve.


8563 3820 0429 633 820


Bunny egg

I think it should be smaller because I can’t eat too much chocolate. I reckon to be Australian, it should be a bilby. The way they’ve textured it is nice. I reckon the chocolate is a bit too rich. I’d probably have to have one bite every hour. “White chocolate is alright, but I prefer other chocolate. It’s nice and it’s got a nice taste of white chocolate but it’s too creamy and milky. I reckon it could be a little bit bigger and they should come in different colours.”

Prawns with chocolate sauce

Serves four.

. . . s t a e r T r e t s a E r u o y r o f Hop in HIGH QUALITY





HOT CROSS BUNS • Traditional • Choc Chip • Currants


Come in and check out the ever-changing flavours

Open: Easter Saturday from 7.30 a.m. Closed: Good Friday and Easter Monday



Ph: 8563 0096 Shop 3, 181 Murray Street, Tanunda Autumn Food & Wine, “The Leader”, March 2, 2011 - 

Autumn Food & Wine Junior chefs take over the kitchen Alkira, Clifton and Brosius Prior enjoy cooking... with the help of their father, Mark.


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It’s every parent’s dream to be able to sit back, relax and simply supervise while their children create a treat for the tastebuds at dinner time. This is exactly what Mr Mark Prior of Gawler East has to look forward to three times a week when his children Alkira, Brosius and Clifton take over the culinary creations. Alkira, 6, loves to make lemon chicken and said the best way to do it was to squeeze four lemons onto diced chicken and place in a container with the lemon peel, salt and pepper. She said you then refrigerate it for an hour, cook in a frypan or barbecue with the juice and serve with a salad. “The hardest thing for me to learn was how to cut up the chicken, but I do it with Dad’s help,” she said. She has become so good at making the recipe that she made it on Christmas Day for the family. Brosius, 8, has become a spaghetti bolognese master with his family’s recipe. He said you put the pasta into a saucepan with boiling water and cook the mince meat, onion, garlic, salt, pepper, Worcestershire sauce and tinned tomatoes for about 10 to 15 minutes until the meat is cooked. The pasta is served with the meat sauce on top, sprinkled with parmesan cheese. Clifton’s speciality is the family’s top secret recipe for chilli con carne, a secret he would not divulge. He also enjoys making pizza, barbecued meat, pasta, and doesn’t mind going with the easy option of twominute noodles and baked beans. Brosius and Clifton, 11, said sausage curry can be difficult to make because the turnips and swedes are hard to cut, but Clifton has mastered the recipe. He has even graduated to making beef in red wine.

The children cook for their dad, their nana, the rest of their family and visitors, who all say the food is delicious. Each child has their night of the week to cook and they also help out with preparation other nights of the week. Dessert is not forgotten with the children making jelly, chocolate crackles and honey crackles to satisfy the sweet tooth after dinner.

Tips for other children

• Make sure the handle on saucepans and pots do not stick out from the stove. • Wear an apron to stay clean. • Be careful not to burn yourself or cut your finger. • Always make sure an adult is supervising. • Clean the table and set it with cutlery, serviettes and cups or glasses. • Clean up as you go.

Alkira prepares the tomatoes.

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Clifton concentrates on serving up a culinary masterpiece.


Spend $10.95 or more from our Breakfast Menu & receive a FREE Regular Coffee or Tea. WI-FI INTERNET HOT SPOT Now available at Rumours

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Fully Licensed Cafe serving a great selection of hearty cooked breakfasts, scrumptous lunches, coffee & cake

Open from 7.30am Enter down Rumours Laneway before 9am. 101 Murray St Tanunda P.8563 1420 OPEN 7 DAYS  - Autumn Food & Wine, “The Leader”, March 2, 2011

Autumn Food & Wine for d e n g i Des kids d n a s parent together to use

Little Chef products are as easy to use as one, two, three and are ideal for kids’ parties.


Hiding veggies One of the major challenges of being a parent is getting your children to eat their vegetables, but it doesn’t need to be so hard. Parents can be creative about the way their children get nutritious vegetables, so they don’t

end up with a plate full of steamed greens at the end of the meal. Angaston mum, Mrs Natasha Field finds it difficult to get her daughters, Charlotte, 5, and Jacinta, 3, to eat vegetables on their own. Mrs Field said her girls do not like the texture of most vegetables so she has to invent ways to make sure they eat them. She said Jacinta will only eat broccoli mashed into something else, and will only eat carrots when they’re cooked. Mashed veggies in meat patties are Mrs Field’s solution to her problem. She includes peas and corn in chicken patties and grated zucchini in omelettes. “I cooked the omelettes for lunch today and my youngest asked if she could eat it tomorrow,” she said. Mrs Field said her battle with cancer has made her more persistent about feeding her daughters vegetables such as broccoli, to keep them healthy. She said parents needed to be creative and come up with ways to make vegetables exciting for their children because a lot of children were fussy eaters.



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Angaston mum, Mrs Natasha Field chopping vegetables with her daughters, Charlotte and Jacinta.


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Autumn Food & Wine, “The Leader”, March 2, 2011 - 

OPEN 7 DAYS Enjoy affordable fine food in a casual atmosphere

• Focaccias • Chicken • Steak • Fresh Salad • Pasta • Pizza • Risotto • And More!

Phoenix Plaza

Cnr of Calton Rd & High St Gawler




Monday Nights


from 6pm

MEALS AVAILABLE ALL DAY Breakfast Friday – Sunday 8am - 10.30am

BOOKINGS: 8523 1677 F: 8523 2841 E:

MON-THURS 10.30am - LATE. FRI-SUN 8.00am-LATE  - Autumn Food & Wine, “The Leader”, March 2, 2011




Autumn Food & Wine Potatoes and Guinness from the Emerald Isle From potatoes to Guinness, Mr Fred Dobbin from Kapunda has had many experiences with Irish food. Mr Dobbin is from Northwest Londonderry, the second largest city in Northern Ireland and grew up on potatoes, Irish stew and more of his mother’s Irish cooking. He said because Ireland relied so heavily on potatoes before the Depression, they have become a staple ingredient in most meals. “When I go back to Ireland, my sister puts about 12 potatoes on my plate and I’m used to only one these days,” he said. He said potatoes are so popular that different parts of Ireland have different names for the vegetable. The Dobbin family would have a Sunday roast with gravy and what Mr Dobbin describes as overcooked vegetables for lunch. The leftover roast would be Monday’s meal and Tuesday would be Irish stew with the leftovers from the previous two days. He said the most popular drink in Ireland is stout and says he still enjoys and occasional glass of Guinness, but turns his nose up when it is chilled. Mr Dobbin said he has heard stories of his grandfather cracking an egg into Guinness for breakfast, but says it is not something he has tried himself. When Mr Dobbin was a teenager he would have pastries for breakfast, with a special treat of diluted orange juice for Sunday breakfasts. He said the average person in Ireland did not drink wine, but had sherry or port at Christmas time. He said there was a huge Irish connection in Kapunda when he moved to Australia in 1969 because Irish and Cornish miners came to the town to work. There used to be about 15 pubs in the town, which would cater to the thirst of the Irish population. When asked about the tradition of green food and drink on St. Patrick’s Day, Mr Dobbin said it was nonsense. “I’ve never had a green Guinness in my life.”

Green food for St. Patrick’s Day Shamrock Milkshake

Mix 1 cup of cold milk, 2 tbsp of pistachio or mint-flavoured instant pudding and one crushed chocolate sandwich biscuit in a blender until smooth. Serve with extra biscuits for dipping.

Green Drinks

Pour beer or wine into a clear glass. Add several drops of green food colouring to the liquid and stir until well mixed.


Green guacamole is a quick and easy appetizer to serve for St. Patrick’s Day. Mashed avocado, cream cheese, lime juice, tomato, onion and garlic are mixed together to create a decadent ‘green’ dip. For extra green, serve the guacamole with spinach tortilla chips.

Pesto Pasta Salad

Mix 7 ozs of pesto with ¼ cup of whipped salad dressing. Add ½ cup of sliced black peppers, 3 tbsp of chopped sun-dried tomatoes and stir until well mixed. Pour 2 pounds (0.9 kg) of cooked pasta into the sauce mixture and stir until the pasta is completely covered.

Lemon-Lime Cake

Make an easy lemon-lime cake by baking a regular cake mix as directed on the box. Allow the cake to cool completely. Mix together 1 cup of hot water and one package of lemon-lime gelatin. Poke several holes into the top of the cake using a toothpick. Carefully pour the lemon-lime gelatin mixture over the top of the cake, allowing the liquid to soak into the cake. Mix a second package of lemon-lime gelatin with non-dairy whipped cream substitute, and frost the cake as usual.

Special Release d

Mr Fred Dobbin with his bodhran (Irish drum) and his Irish coffee mug.

Irish Coffee Recipe Make a jug of strong black coffee. Whip cream until thick. Blend 1½ ozs whisky and two teaspoons of sugar, add coffee. Place spoonful of cream on top, serve immediately.

Museum Release Vertical Packs


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Come see us at Cellar Door Steingarten Road Rowland Flat


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11 – 5 p.m. Wednesday to Monday. Phone 8524 4543

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Barossa Valley Way, Tanunda Phone: 8563 1384 Autumn Food & Wine, “The Leader”, March 2, 2011 - 

Autumn Food & Wine Enjoy the season’s best ...


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Withnew Spring set to menu ease the & try Rosa Our Summer haschill, justcome arrived, so our dropnew by Moscato and enjoy a Frizzanté platter & friends. gourmet lunch withwith oneaofshared the best views of the valley. Krondorf Road,Tanunda


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New Lunch Menu now available

8564 3275

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 - Autumn Food & Wine, “The Leader”, March 2, 2011


65 Murray Street, ANGASTON

Wanera Wine Bar & Restaurant


Open Wednesday - Sunday

Autumn Food & Wine A Slice of Damon 2011 is shaping up to be the year of the cocktail function! From cocktail weddings to cocktail business networking functions, birthday celebrations and social events, the cocktail function is number one if you are looking for an interactive party pleaser. Cocktail food is such a diversified style of food and known for generating exquisite flavour profiles. Simple marriages of delicate foods can be responsible for strong, robust palate explosions! What I love about cocktail food is the artistry and creative display that can be achieved. In my opinion, patrons should be presented with a beautiful, breathtaking picture on each platter that is offered to them. Performing a strong, frequent flow of this popular style of function, I am becoming a fan of the quirky, fun ideas that can be incorporated. There are many uses for paper cones, Chinese noodle boxes and Asian tasting spoons. The mentioned provide a great way to incorporate an array of food styles and various Tapas into a standing function. So go get creative and social! Impress your guests with a fabulous fun filled cocktail function! Here are a couple of ideas of what you can do with the humble crouton to get you started...

Damon de Ruiter

Grape harvest is well and truly underway now, and I must admit it has been a slightly trying growing season in the lead up to vintage, with unseasonal rain and mild conditions, but the early picks show some lovely promise. Vintage time is a great time in this beautiful region, and as the weather turns from summer to autumn, my mind starts to turn to medium bodied reds and fleshy whites – because once winter arrives, it will be big reds and fortifieds. The signs of autumn – like local town agricultural shows, Vintage Festival, leaves turning colour and the early morning chill – all point me at a set of wines that are well suited to so many food styles and are very complimentary for the seasonal conditions we are currently experiencing. Fleshy white wines, such as Chardonnay, Marsanne, Semillon and Viognier, do very well this time of year around the dinner table and are a treat to serve with mild chicken curries. Whereas Rieslings, with their steely acid spines, make such a great spring and summer drink – a richer and softer white wine will be a real treat this time of year with the right food. You could also have a crack at a seared tuna steak with these styles of wine, smeared with a light cream and chilli sauce. Medium bodied reds are also very welcome companions this time of year. The Barossa is a solid performer in this category, with many examples to pick from. Grenache and Grenache based blends such as Grenache / Shiraz / Mouvedre, plus Tempranillo, Zinfandel and Sangiovese, are all varieties to look out for. A rich palate, without the heavy tannins of many Shiraz and Cabernet Sauvignons, make these very matchable with food. It won’t take much of a drive around to find examples of these sorts of wines, many of which are being made by the young gun rock star winemakers of the Barossa. I have served these with Schulzy’s or Hutton Vale lamb, ragout style. Also, open lamb back strap yiros would be a good partner for these wines. As to the leaves turn colour and the Vintage Parade gets set to roll down the road, spare a thought for all the crews out there, working the long hours of vintage in vineyards and wineries in the Barossa, all striving for the perfect drop. I salute each and every one of you, wish you nothing but the best, and I look forward to us all coming safely out the other side of vintage, with a fistful of scrumptious 2011 wines as proof of our labours. The best of Barossa to you all. Cheers, Stuey B Winemaker, Barossa Valley Estate

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Rare Roast Beef Florette

Wine Tip with Stuart Bourne


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Damon’s Avocado Croquettes

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Celebrating food grown in the Barossa


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Wine tasting by appointment Lamb at Barossa Farmers Market Farm Follies Chutney at local stores

French country Market chateau Barrosa 1 hermann thumm Drive, Lyndoch

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WinE Lamb Chutney

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phone enquiries welcome 0427 639 088 8564 8270 StonE JaR Road, angaSton


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Exceptional Regional Produce


A great idea if you’re looking for something green to serve on St. Patrick’s Day, as well as being a delicious bite to include as a vegetarian option at cocktail functions! Mixture: 1 x ripe avocado 1 x spring onion 50g chopped cashew nuts 80g grated cheddar cheese ½ chilli (seeds removed) â…“ bunch of fresh coriander Crumbing: 6-8 slices of bread, crusts removed Âź cup flour 1 x egg ½ cup milk Method: 1. Place all ingredients for the mixture into a food processor and puree until smooth. 2. Roll into ‘golf ball’ sized balls and allow to chill for half an hour. 3. Process bread in food processor to form fine bread crumbs. 4. Mix egg and milk together to form egg wash. 5. After chilled, roll avocado balls in flour, followed by egg wash, finishing with bread crumbs. 6. Heat saucepan and, with a little olive oil, cook the balls until they are golden brown on the outside. o 7. Place the balls in the oven at 190 C for 8 minutes, or until hot all the way through. 8. Serve immediately with fresh green salad, balsamic and olive oil.



Butterfly Prawn with Avocado Mousse

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Autumn Food & Wine, “The Leader�, March 2, 2011 - 

Autumn Food & Wine Feeding the troops For our Aussie troops serving overseas, the simple pleasure of eating a decent meal has much more value than just its nutritional worth. “When you’re not fed with decent quality food, you just don’t feel like fighting,” said President of the Tanunda R.S.L., Mr William Smidmore. “Many problems in ration packs will result in a drop in morale because good food has the power to motivate people, as well as nourish the body.” ANZAC Biscuits and Bully Beef are the edible mascots of Australian troops, but the food available to troops serving overseas has been revolutionised over the last hundred years. “During World War I, the Australian troops serving at Gallipoli would eat heavy oat biscuits and bully beef,” said Mr Smidmore. “But bully beef was awful stuff and the oat biscuits were nothing like the glorified Arnott’s version we see on the shelves today.” Today, Australian troops have the option of carrying either specially designed dehydrated food or wet food, depending on where they’re posted around the world. “For desert climates, troops will carry more wet food than dry, because water isn’t an everyday resource which is readily available,” said Mr Smidmore. “Whereas when we were in Malaysia for a survival exercise, we would use dehydrated ration packs because water was an everyday resource.” For many troops, dehydrated foods are the preferred option. “If you’re carrying your pack with sleeping gear, your gun and ammunition, the dehydrated foods are the better option because they’re a lot lighter,” said Mr Smidmore.

Wine consultancy business continues to grow The food available for Australian troops serving overseas today is used to boost morale, whilst providing nutrients and energy to fight. By just adding water, a dehydrated ration turns from a dry mixture to a home-cooked roast chicken or pork meal. “The nourishment is still in the food,” Mr Smidmore said. “Dieticians thoroughly scrutinise the food and ration packs are 100 per cent better than what they were 20, 50 or 100 years ago.” Chocolate also plays an important role in the daily nutrition and morale of an Australian soldier. “Every military organisation in modern history has used chocolate in ration packs,” said Mr Smidmore. “Today, chocolate is being improved for soldiers, so that it doesn’t melt in their packs. “Confectionary detracts certain elements in your body, so you don’t think of hunger, whilst eating chocolate also motivates soldiers.”

Anzac Biscuits

Prep time: 15 minutes or less. Ingredients: 1 cup plain flour 1 cup rolled oats 1 cup brown sugar ½ cup coconut 125g butter 2 tablespoons golden syrup 1 tablespoon water ½ teaspoon bicarbonate of soda Method: 1. Sift the flour into a bowl. Add the sugar, rolled oats and coconut.

2. Melt the butter in a saucepan and add the golden syrup and water. 3. Stir the bicarbonate of soda into the liquid mixture. 4. Add the liquid to the dry ingredients and mix thoroughly. 5. Place walnut-sized balls of mixture on a greased tray and o bake at 175 C for 15-20 minutes. 6. Biscuits will harden when cool. Recipe Note: For crunchier biscuits, use more golden syrup.


Grand Merlot – Global competitor Makers of Australia’s Great Merlots Clearly Merlot – Clearly Varietal Different to all others Prestigious and rewarding at each price level Vitality of Style

The name ‘James Irvine’ in the Barossa Valley is synonymous with excellent, professional advice on winemaking and marketing. It is not surprising, the spin-off company to James Irvine Wine Consultancy, ‘Wine Wise’ in Nuriootpa, is now attracting a range of clients at their new ‘Micro Winery’. Directed by James Irvine’s daughter Joanne Irvine, Wine Wise has served over 70 wine clients both here in Australia and overseas on a wide range of subjects, from winemaking, varietal styling, vineyard varietal selection, product appraisal, blending, marketing potential, product profit appraisal and more. “It’s a growing business and the best part of our job is stylising wines to meet the individual customer needs and helping them to achieve their goals. “Some of our past high-profile clients have included Thorn-Clarke Wines, Schild Estate and Elderton Wines,” said Joanne Irvine. With successful results for a broad spectrum of clients, Joanne says it was timely to expand Wine Wise by introducing three consultant winemakers to the business and building a small batch processing winery to suit client needs. Joanne heads the consultancy team which includes James Irvine, David Norman and Sam Scott. She has done vintages both in Australia and America and was made International Red Winemaker of the Year at the International Wine Challenge in London in 2006 and Barossa Winemaker of the Year in 2009. James Irvine has over 50 years’ winemaking experience in all sectors of the wine industry and is world renowned for producing Irvine Wines. David Norman has produced wines in many of Australia’s wine regions has a strong grounding in winery design and development. Sam Scott has been involved in many aspects of the wine industry from retail and wholesale, to winemaking and vineyard management and is currently developing his own wine brand from the Adelaide Hills. Joanne is looking forward to the coming vintage “ we show just how beneficial the new micro winery will be to our clients,” she said.

“Drinking Merlot can be one of life’s most exciting wine experiences Merlot’s luxuriously rich aromas and flavours give new meaning to epicurean pleasure.”

10 - Autumn Food & Wine, “The Leader”, March 2, 2011



Joanne Irvine from Wine Wise.

Autumn Food & Wine A match made in


Everyone knows that a partnership between chocolate and ports, fortified wines and some late-harvest wines can be a winning combination. But the relatively new trend of pairing chocolate and table wines has divided winemakers and chocolatiers globally. Some say the intensity of flavours in dark or milk chocolate tends to overpower or weaken the flavours of even the heartiest Barossa Shiraz. Others argue that a successful wine and chocolate pairing can simultaneously enhance the characteristic flavours of the wine and the chocolate, in what could potentially be a mouth-watering taste-sensation. Renowned Tanunda chocolatier, Mr Bryon Pearson of Barossa Gourmet Confections and cellar door supervisor, Mr Paul Gaster of Richmond Grove, Tanunda have teamed up to put the chocolate-wine relationship to the test. At first, Mr Pearson was sceptical about the idea. “I’ve been a bit unsure about this idea from the beginning,” he said. “I’ve been in the wine game my entire life and I couldn’t imagine how the two could match because they both have such overpowering flavours.”

“But I’ve been amazed by the combinations we have been able to come up with.” Mr Gaster, who approached Mr Pearson to supply the chocolate for the tasting experiment, says he looks for contrasting and complementary flavours when pairing chocolate and wine. “An example of complementing flavours can be seen in the pairing of Bryon’s hand-made apricot truffles and a glass of the Padthaway 2005 Chardonnay,” he said. “The stone fruit flavours of the wine work really well with the apricot in the truffle, the buttery character of the Chardonnay enhances the smooth soft texture of the truffle; meanwhile, the truffle isn’t so sweet that it overpowers the wine.” Some of the more interesting chocolate and wine combinations can be achieved by using contrasting flavours. “We have paired a strawberry crème with a Sangiovese, which is an Italian variety normally associated with savoury foods,” Mr Gaster said. “The extreme sweetness of the strawberry crème almost explodes against the dryness of the Sangiovese. It somehow works really well.” Still not convinced? Try pairing an aged, 1995 Barossa Shiraz with one of Mr Pearson’s

Be open-minded when pairing wine with chocolate. spicy chai tea truffles to excite the senses. “The oriental and nutmeg spice in the truffle is an excellent match with the leathery spice of an aged Barossa Shiraz,” Mr Gaster said. Mr Pearson and Mr Gaster will be offering chocolate and wine tasting sessions as a part of this year’s Barossa Vintage Festival celebrations. However, they have a few tips for anyone who would like to try the chocolate-wine combination on a chilly autumn evening. “First and foremost, it’s important to buy good quality chocolate,” said Mr Pearson.

“There are two chocolatiers in the Barossa Valley (myself and Richard Carman from Richocolat at Seppeltsfield) and we can help you chose the best chocolate. “Alternatively, Green & Black’s organic chocolate from the supermarket is suitable.” Mr Gaster’s most important tip is for people to be open-minded. “Don’t be afraid to give it a go,” he said. “Try picking a wine of similar strength in flavour as the chocolate – it’s important to not overpower the wine with the chocolate.”

Barossa Vintage Festival 2011 With your help we will be making wine by stomping grapes the old fashioned way. All stompers will then receive a complimentary bottle of this wine once it has been fermented and aged in oak. The day will be filled with entertainment and activity, including live music and tastings. Enjoy a gourmet barbeque lunch catered by Barossa Fine Foods while sampling a pre-release of the 2010 Shotfire Shiraz from the barrel.

Legends of the Long Lunch Friday 29 April 1.30pm – stumps

Please RSVP on 8564 3036, thornclarke@, or simply drop in for a drink, some lunch and let’s not forget the all important stomp!

Guest Speaker: Peter Fitzsimons

Entry and all activities free!

St Hallett’s ‘Legends of the Long Lunch’ is delighted to welcome Peter Fitzsimons as its guest speaker, for an afternoon of stunning food, wine and stories. Peter has done it all: played rugby for Australia, written a column in the Sydney Morning Herald for 21 years, interviewed everyone from George Bush to Diego Maradona and published almost 20 best-selling books, including the 2004 classic, Kokoda. Laughter, tall tales and genuine insight are the order of the day!

Friday 22nd, Saturday 23rd and Sunday 24th April 12 noon - 5 pm



Tickets $129 per person Ph: 08 8563 7000 or email Barossa Vintage Festival Event


Together with Stuart Oldfield from Handmade Catering, St Hallett brings you a four course menu of beautiful produce, matched to a selection of great St Hallett wines, including rare museum releases from the cellar. Book now…this will sell out fast!

Autumn Food & Wine, “The Leader”, March 2, 2011 - 11

Autumn Food & Wine Open a top drop... Creed Wines 2006 Max’s Vineyard Shiraz

Thorn Clarke 2008 Barossa Terroirs Series Malbec

A selected parcel from Max’s Vineyard in the southern Barossa sub region of God’s Hill Road at Lyndoch. Notes of coffee, cedar, red stone fruits, tar, liquorice, spices. Rich and opulent palate showing depth of fruit backed by big tannins, bright acidity adding to the length of palate. The Max’s Vineyard SVS Shiraz will require double decanting as it has started to lay a considerable sediment. Decant up to 4 hours prior to serving to maximise the flavours and style of this wine.

Loads of upfront fruit and rich mouthfeel. Wines from this vintage will have a great deal of aging potential.

Consists of dark and brooding fruits, while the nose has ripe cherries, fruit cake and vanilla from the oak.

The palate is full bodied with rich and voluptuous fruit, also hints of sweet uplifting spices like nutmeg.

On the palate it is smooth with blackberries and pepper, finishing with big balanced tannins.

The flavour is quite concentrated and gives a wonderful viscous, mouth-filling sensation. The fruit and oak taste hangs around to give the wine length and presence.

Ready to drink now or cellar for 3 years.

LiebichWein 2005 The Darkie Shiraz

Crafted to create a seamless wine that is rich, yet soft and sumptuous. The nose displays ripe red plums, cherries and blackberries with subtle undertones of sweet spice and chocolate. The tannins are soft and silky, which support the intense fruit driven palate and give the wine great length and intensity. The use of seasoned barrels has added spice and toast as a complex component without being a dominant characteristic. A great all year choice.

ROSS WINES BAROSSA PRESENTS: Judge for Yourself ~ Riedel @ Ross Wednesday 27 & Thursday 28 April 2011 11am ~ 12.30pm

$49 per person includes Winery Tour, Riedel @ Ross tasting. 1 single Vineyard 2006 Shiraz & 2 Riedel Glasses Phone Jodi today and book your tickets. (08) 8524 4033

“The Darkie” represents one of the finest Barossa Shiraz wines. Its trademark style showcases an enticingly rich fruity nose, well balanced intense ripe flavours, and a lack of any aggressive oak characters. Deep, inky black with red hue. A seductive fruit-driven style with mulberry and plum aromas overlaid with subtle mint chocolate wood tannins. Rich, full bodied with powerful youthful tannins, well balanced with a warm finish and persistent stewed fruit flavours. Drink now to 2018.

Turkey Flat Vineyards 2008 Mourvèdre The Barossa Valley is one of the few areas in Australia that can successfully ripen Mourvèdre. One of the original grapes grown in the Barossa Valley. The wine is deeply coloured, rich in spice, high in alcohol and tannin, gamey when young and full of fruit. The suitability of Mourvèdre to the Barossa’s climate was tested during the 2008 vintage. Its vigorous canopy and late ripening allowed the fruit to withstand the extreme heatwave the Barossa suffered in mid March. Low yields have resulted in a rich and generous wine with length of flavour and a fine, chalky finish. Fine floral bouquet of violets, bay and wood spice. Rich, intense flavours of fresh raspberries and blueberries, with white pepper spice. Cellar up to 15 years. 8524 4268

Indulge in one of the Barossa’s finest food experiences...! DINNER Open 7 days, 6pm till late BREAKFAST Saturday & Sunday Stunning cuisine, fresh, local, regional and seasonal produce – some from OUR kitchen garden Enjoy the view over our 30,000 roses and the Barossa Ranges, and stunning sunsets


Lyndoch Hill

Single vineyard wine made from fruit sourced from a 40 acre block, eastern foothills, Rowland Flat, planted by Clarence Walter “Darkie” Liebich in 1969.


Fruit sourced from the Ross family’s vineyard in the foothills just outside the township of Lyndoch – 100% Barossa Shiraz.


Named after grandfather Albert Heinrich, the wine is aged in oak for 12 months before bottling.

Deep red. The nose has some fantastic lifted blueberry and blackberry fruit with some chocolate pudding and hints of toffee.

Ross Barossa 2008 Barossa Shiraz

Barossa Valley Way Lyndoch SA 5351

Whistler Wines 2009 Albert Heinrich Shiraz


Accommodation Weddings Functions Wine Gardens Conferences 12 - Autumn Food & Wine, “The Leader”, March 2, 2011

Corner of Barossa Valley Way & Hermann Thumm Drive

ley Way & Hermann Thumm Driv

Autumn Food & Wine Australia’s top chefs show their skill at Henschke’s the cook in their family and together they like matching wine and food. He said the programme founders, Luke Mangan and Lucy Allon are a real inspiration for them. “Luke puts something back into the industry and Henschke are proud to be supporting Australia’s young chefs of the future,” he remarked. Stephen then explained the highlights of the Henschke wines enjoyed on the night. Michael Twohig, Events and Communications Coordinator of Electrolux Appetite for Excellence told “The Leader” the young guys present represented finalists or runners-up and their visit to Henschke was part of their prize by staying overnight at Angaston Mews and seeing Henschke as a working winery and then enjoying the opportunity to taste the wines produced on the site. He added, “The group initially enjoyed an early morning wine tasting with Stephen Henschke and then Prue Henschke took them to various vineyards to show the different grape varieties. “We saw their vineyards and how they are treated by the staff and shown the various procedures involved right to the stage of how the wine gets into the bottle. It was a real eye opener and quite amazing how much emphasis Stephen and Prue place on the actual vine and its treatment. It definitely showed us its their passion. “Henschke Wines are definitely more prestigious. Their flavours are similar from bottle to bottle and every vintage. They are held in high regard and certainly stand out from the rest as a superior quality wine.” Michael said when it comes to wine choice a lot of the young hospitality people present will have quite an influence on what the customer will buy in their restaurant.

German tradition still strong Similar to German yeasted cakes, like Bienenstich and Streuselkuchen, and smoked mettwurst, Lachschinken and bratwurst sausages, Rote Grutze is still a strong tradition in the Barossa Valley. Examples of the traditional German berry pudding can often be seen at the Tanunda Show and during local festivities, like the Barossa Vintage Festival. Rote Grutze convenor for the Tanunda Show, Mr Clarry Falkenberg of Tanunda has been making Rote Grutze his entire life. “My mum used to make it at home when I was growing up, and one day I got a bit bored and decided to make it,” he said. “I try to make a bit every year.” Home-made batches of Rote Grutze have been judged at the Tanunda Show for the last 20 years. “There are quite a few people who still make it in the Valley and there’s a lot of interest in it at the Tanunda Show,” he said. To p a s s o n t h e knowledge of how to make Rote Grutze, the Tanunda Show will be

hosting junior Rote Grutze classes this year. “At the junior Rote Grutze class last year we had five or seven children learn the secrets to making Rote Grutze,” he said. “I think parents enrol them in classes to pass on the German tradition, so that it continues for future generations.” Rote Grutze will be available for tasting at the upcoming Tanunda Show and also at this year’s Barossa Vintage Festival as a part of the Carnival celebrations at Seppeltsfield.

LUNCH with the

WHISTLER FAMILY Enjoy a sumptuous vineyard lunch by Owen Andrews Catering Try our Museum and New Release Wines

Monday 25th - Friday 29th April Mr Clarry Falkenberg, Tanunda Show Rote Grutze convenor.

Legends Barrel behind the

Enjoy a rare opportunity to meet and chat with the legends behind the barrels – showcased together in one venue. Meet the Barossa’s leading winemakers and sample unreleased wines direct from the barrels. Taste and compare both barrel and current release wines from small Barossa boutique wineries to the iconic Australian wine brands.

An exceptional tasting experience no wine lover should miss.

Thursday 29 April, 2011 12.30pm – 4.30pm Cost $30 per person

Rote Grutze recipe

Adults $60 Children (under 12) $25

Use any black grapes, wash and remove stalks.

(including a souvenir glass)


Place in saucepan and cover with water, cook until tender. Put grapes and liquid through sieve.

Ph 8562 4942 DH1419

To every 500ml add 2 tablespoons of sago (sugar to taste). Simmer approximately 15 minutes or until sago is cooked.

Shown with part of their delicious meal prepared were Stephen and Prue Henschke and hospitality guests: Jai Leighton, S.A.; Melanie Gowers, S.A.; Matt Dempsey, Vic.; Louise Tamayo, N.S.W.; Joshua Smith, Tas.; Jake Nicholson, Vic.; Leanne Altmann, S.A. and Danika Heslop, N.S.W.

Seppeltsfield Road MARANANGA

Barossa Valley Estate

Bookings Seppeltsfi through Venue*Tix see page 4 for Marananga details. eld Road, Marananga Seppeltsfi eld Road,

Bookings through Venue*Tix seeVenue*Tix page 4 for see details. Bookings through page 4 for details DH1414

Some of Australia’s top young chefs, waiters and restaurateurs were hosted by Stephen and Prue Henschke at Henschke Wines, Keyneton last Tuesday where they showed their culinary skills and created a delicious meal using top local produce. It was all part of the launch of the 2011 Electrolux Appetite for Excellence Awards, a prestigious national programme founded by chef, Luke Mangan and Lucy Allon seven years ago. Each year the programme looks nationally to find the best young chef, young waiter and young restaurateur. At the Henschke property Prue Henschke showed her own herb and vegetable garden and some of the herbs were later used in the cooking that night. Saskia Beer from Barossa Farm Produce was on hand to supply some of her delicious chicken, pork and smoked meats and also helped out with the cooking. Other local producers used on the night were: Lamb chops and lamb mince from John and Jan Angas, Hutton Vale Lamb; smoked salmon from Jamie the Mt. Pleasant Butcher; “Gruth” cheese, Ballycroft Cheese; a variety of cheese and haloumi from Victoria McGlurg, Barossa Valley Cheese; a variety of organic vegetables, Thomas and Leanne Halfpenny, Spring Creek Farm; Strawberry galettes and pastry biscuits, William and Claire Wood, Careme Pastry; dukkah, oilve oil, vinagrette, Rolf and Jill Egert, Kurianda; olives and Una olive oil, Torzi Matthews; strawberries, Lucy Walker; pizza dough and 1918 bread, Apex Bakery; lobster medallions, Pacific oysters and king prawns, Kate Ferguson, Ferguson Australia. Stephen Henschke who acted as M.C. for the evening, told the young people that his wife, Prue is

Autumn Food & Wine, “The Leader”, March 2, 2011 - 13

Autumn Food & Wine dâtÄ|àç? tyyÉÜwtuÄx tÇw Ä|Å|àxw ÖâtÇà|àçA This exceptional range of handmade wines will suit any occasion...

Leader reader specials for March and April only 2008 Sunset Rose` $12.00per bottle /$100 doz.

2006 Unwooded Chardonnay $10.00per bottle/$90.00doz. Phone 0437633575

Free delivery within the Barossa See us at the Vintage Festival Carnival and Tanunda Town Day

for dozen orders


White chocolate panna cotta with Jamabro Wines Moscato marinated fruits (serves 6) Moulds are required to set the panna cotta in. Jelly moulds can be used, but for presentation and ease of de-moulding when set, it is best to use moulds with plain sides. Panna cotta Ingredients: 300ml thick cream (48% butterfat) 300ml standard cream 5 tablespoons castor sugar 1 teaspoon vanilla extract 100g white chocolate 3 sheets leaf gelatine Method: Place the creams together with sugar and vanilla in a saucepan over medium heat. Stir until sugar dissolves. Place the chocolate into the mix and turn off the heat, allowing the mix to stand while the chocolate dissolves. Soak the gelatine in a bowl of cold water until soft, around 4-5 minutes. Drain and squeeze out the excess water.

Add the gelatine sheets to the cream and chocolate mixture. Stir well. Pour the mixture through a strainer and cool a little, then pour into moulds. Refrigerate for at least 4 hours. Marinated fruits Ingredients: 1 bottle of Jamabro Wines 2009 Rough Cut Diamond Moscato Your choice of fruits 1 apple 1 pear 1 banana A few strawberries Method: Cut fruits into 1½cm pieces, place in a bowl and pour

over a cupful of the wine. Cover the bowl with cling wrap and refrigerate to marinate. Stir occasionally. Once panna cottas are firm to touch (like jelly), de-mould onto your presentation plate. If panna cottas are difficult to turn out, place the mould briefly into hot water to melt the sides a little. Serve with a spoonful of the marinated fruit and pour some of the remaining Moscato from the fruit bowl over the panna cottas.


Celebrate... The Wine, The Food, The People 23 April to 1 May 2011

JACOB’S CREEK VISITOR CENTRE Join the Jacob’s Creek team this Vintage Festival for great wines, delicious food and memorable experiences. JACOB’S CREEK VINEYARD TOUR Sat 23rd April - Sun 1st May Learn more about what goes into making great wines through participating in a tour of our interpretive vineyard y featuringg 14 different ggrape varieties. Tours commence daily at 11:15am and 3:15pm. $12.50 per person. Bookings recommended. TAPAS & ALTERNATE VARIETALS LUNCH Sat 23rd April - Sun 1st May Taste the Mediterranean with a tapas style lunch and a glass of our latest wines made from Graciano, Tannat, Mourvedre, Sangiovese, Lagrein and Dolcetto ggrape varieties originating g g from France, Spain and Italy. y Tapas Lunch is available daily during Vintage Festival from 12pm - 3pm. $38 per person. Bookings recommended. JACOB’S CREEK HIGH TEA Wed 27th and Thurs 28th April Indulge in high tea whilst enjoying live music and stunning views as you sample a selection of sweet and savoury delights. Price includes a glass of wine on arrival and high g tea. High tea commences at 4pm (until 5:30pm). $40 per person. Bookings essential. JACOB’S CREEK SENSORY EXPERIENCE Wed 27th - Fri 29th April Discover your senses at the Jacob’s Creek Sensory Experience - an educational and interactive workshop. Sensory analysis can help increase your enjoyment of wine and teach you about the wine characters and 10,000 taste buds in your mouth. Participants receive an Essential Tasting Guide to take home so your jjourneyy to discoveryy continues. Sensory Experience commences at 10am (approx 1 hour). $30 per person. Bookings essential.

RICHMOND GROVE WINERY Exp Ex peerriieen nce ce on nee of th he B Baaro rossssaa’’s m mo ost st piict p ctur tu urres esqu squ que aan nd h nd hiist sto orric ic wiin ner eriieess..

AGE AG ED D RIE IESL SLIN SL ING E EX XPE PERI RIE EN NCE CE WIT TH WI WINE IN NE E EMA M KE MA KER (o on nlyy at th he C Ceellar llllar a Do oo or)) Wed d 27thh & Thu hurs rs 2 28 8thth Apr pril il, 10 1 am m - 12p 2 m Samp Sa amp mple le raarre ba bacckk vin inta tage ges o off Richm ich ic hm mo on nd G Grrov ro ovve’ e’s fa famous mous mo us Wat aterva ater erva er vale le Rie iesl esslliin ng from fr om th hee miid d 90s 0s to th the p prreessen ent d daay. ay. y. Chi hief hief ef Wiin nem emak mak aker er, r, SSttev eve C Cllar larks arks ar kson on, wi will ll be on h be haan nd d to aan nsw sweerr allll you ur qqu uesti esttiion es ons re reggaarrd din ing th thes ese re rema ema marrkkab abllee win ines es. Hiiggh H hli ligh ghttss of tth he ta tassttiin ng w wiiill ll be th ll he op ppo port port rttun un u niitttyy tto nit o try ry the he reen now owne ned 19 199 98 8 vviin nttaagge W Waate terrvvval alle R Riies eslliing ng and nd allsso co com mp paarrin par ing tth he 19 1999 99 viin nta nta taggee Wat aterrva vallee Riiies R eesslliing esli ng bo ottttlled ed un nd deerr scr crew rew w cap p and nd co orrk cl clos osur urre. ee.. BBooookkiinngs gs reeccom omme mend mend ndeedd. $1 $15 ppeer pe persson on reffunnddaaabl bblle onn pur urch rcchhaasses es . W INE WI E & CHO HOCO OC CO OL LA AT TE E TA ASSTI TING NG W Weed 2 277thh - Frii 2 29 9thth Ap prril il,, 3. 3.30pm 30 0pm - 4.1 .15p 5p 5pm pm W hy no Wh not ot fi fini niissh n h your ou o ur da day wi with h tw wo o of yo your ur fav avouri ouri ou ritee in nd du ullge genc nces es, wi wine ine ne and nd cch h hoc occo o ollaattee!! Sam amp plle Ri Rich chmo mond nd Gro rovvee’ss prreem miiu um m win ines es exp xpeerrttlllyy m maatc tch heed w wiith ith h llo occaall lly pr lly prod duc uced d cho hoco cola late tes ffrrom om Baros aro ar ossssaa Con on nfe ffeeect ccttiona iona io nary ry Co om mp paan nyy. y. Yo Your our ur sen se nsseess wiilll lo lo ove ve you ve ou for or it. t. Num Nu mbbers ers lliim er miite tedd,, booooki king ngs es essse sennttial. se ial.l. $10 ia 10 per er peerrso sonn.. W INE WI NE NERY ER RY Y TOU OUR UR & T TA A ST STING IN NG Sa S t 23 23rdd Apr p il il - Sun 1stt Mayy at 2. 2.30 2.30 30pm 0pm daiilyy JJo oiin n us fo for a ggu uided ided id ed tou our th thrro o oug ugh th ug the fa faamo mo mo ous us Ric us icchm hmo hmon hm on nd Gr Grovve ba baskket et press ressss re cell ce llar arss.. Seeee the he tra radi ad diiiti tio ti on nal al op peen fe fermen rmen rm nte ters rs, tth he 19 he 19553 3 hyyd draul raul ra ulic ic bas asket ket ke preesss an pr nd tast ttaast ste a sa samp mple le of Baro Baro Ba ross ssa Sh Shiirraz az fro rom th the ba barr rreell. Tour Tou To urr incclu lude des a des ssttru ru uct ccttu ctur urred ed taassti tin ngg of ou our lliimi mite itteed re rele leas leas ase wi w in nees. s. BBooookkin kings inngs gs pre refe ferr rreedd ttoo gguuaarraannte tee yo youurr pllaace ce. Li L im miited ted ttoo 15 ppeeop te opllee peerr tou our.r. $77..50 50 peerr per erssoonn.. erso

Rich Ri Rich chmo hmo m ndd Groove Cellla lar Do Door orr

Barossa Valley Way, Rowland Flat, South Australia Bookings: (08) 8521 3000 or email 14 - Autumn Food & Wine, “The Leader”, March 2, 2011

Par PPa aarra Road Road oaa , Tanu nuund nunda ndda, 5353 nda 33553 53 BBoo oo ookin kkiiinnggs: gss:s 0 088 885563 63 73 730 730 303 or emai em mai ma aaiill:: Pa PPau aauuul.G ll.G l.Gast .G Gaster@ asststeer@ aast r@ @orl oorrrlland laand annd ndow owi owi wine nnes .cccoom Cel C el ellar llaar ar D Doooorr ope opp n dail aaiily ilily (eex exc xc xcept xcep epptt Go ept Good od Fr Frir dday Fri ay, Chri ay hhrriristm sttm stm mas as Day Dayy aannd Box oxi oxi xing ng D Day ayy) 10:3 0::3 0 :30 0am 0a am am to to 4 4::30p 330 0ppm 0 pm Win W iinnery eryy To Touurs urrs rs ddaaily iillyly aatt 2. 2.330p 30 0pm www 0p ww w ww w w.ri .rrriicch chm hhm mon ond nnddgr ndgro gro gro r vew veew ve win iine nnees.c ss..ccoom m DH1407

Autumn Food & Wine For your diary... diary... It’s Showtime!


,ood, wine, displays, rides and entertainment form part of the country shows across our region, which started last weekend in Angaston.

DATE 2 March 1 4 March 1 7 March 1 9 March 1 6 March 2

VENUE Oval Tanunda course ille Race v t t e h rp Mo Various l ant Ova Mt. Pleas 42 , 8562 49 s e in W r Whistle Village rossa V a B B o t s d ee

April l 24 April l 25 ay 1 April l 23-M

The Angaston Show, in addition to the Tanunda Show (which will be held on March 12) and the Mount Pleasant Show (held on March 19) are a reflection of the region’s produce, industries and identities. Why not showcase your cooking capabilities or enjoy the day with family and friends.

EVENT Show Tanunda y Cup Da Adelaide k’s Day St. Patric ant Show Mt. Pleas oncert roc Twilight C enner – p R ie h t a with K nday Easter Su ay Anzac D tival tage Fes in V a s s Baro

Get ready to celebrate!

7 1 h c r Ma

The 2011 Barossa Vintage Festival is fast approaching, and with over 120 events to choose from there is something for everyone. Starting Easter Saturday and running for nine days the Barossa Vintage Festival will bring the Barossa to life. Officially Australia’s largest and longest running wine festival, the event showcases the rich diversity of the Barossa region and traditionally celebrates the end of vintage. More than 50,000 visitors will be treated to exclusive wine tastings, twilight concerts, free community town days, cooking schools, comedy, literary events and much more. Barossa Vintage Festival Chairman, Mr Bill Biscoe believes that the 2011 programme is one of the most diverse in

the 64 year history of the Festival ... “The old favourites are back, including the Rare & Distinguished Barossa Wine Auction, Legends Behind the Barrel, and the Distinguished Vineyards tour. Other highlights include Jazz in the Cellar, Big, Bold & Brassy and our new Comedy in the Vines event which stands to rouse a belly laugh or two. Make sure you start planning your Barossa Vintage Festival itinerary and experience the best of Barossa – wine, food, music, art, culture and tradition. To obtain a copy of the Barossa Vintage Festival Programme visit or call 8563 0663.

Thursday 28th April 6.30pm-11.30pm

BAR PEDRO Turkey Flat and Port Elliot’s “Flying Fish Cafe� bring you a relaxed and enjoyable evening focusing on the flavours of regional Spain. Journey through a six course tapas menu, each course matched to a glass of Turkey Flat wine. Bookings essential phone (08) 8563 2851 Bethany Road, Tanunda


                                          $    #""  %    !




$120 p/p all inclusive. Limited tickets.

Celebrate... The Wine The Food The People

Full Festival program available now. Call (08) 8563 0663 or visit DH1384

Autumn Food & Wine, “The Leader�, March 2, 2011 - 15

AL NEW IT IAN MENU!! Bookings AppreciAted

Breakfast & Lunch Open 7 Days 9.00am - 4.00pm Dinner Friday & Saturday 6.00pm - 9.00pm

(formerly The Branch) Come and Try one of our Cruising Lunches..... Featuring the Pollo Club Sandwich & other Gourmet Sandwiches

And introducing the “Minestre’ -

Minestrone soup served in a hot crusty cob loaf, accompanied by a slab of Vintage Cheese and Italian salad. With a coffee or a glass of red or white Lambrusca - $20.00

TA s A P d N A A z z I P IALITy c E P s r U o E r A d with a choice

ish serve Have your pasta d eties of pasta from 5 vari or try the


For that Traditional Italian experience Present this voucher to receive a


Cucina Banco 15 Murray Street, Nuriootpa Ph: 8562 4561 Fax: 8562 4571

With any main size pasta or pizza

Valid until 31/3/11

come a nd Try our


THE M featurin oNTH g

Thorn-c lar Wines ke While the Vine Inn Barossa serves traditional wholesome foods to our Bistro guests and offers a range of sensibly priced counter meals, we are starting to attain a solid reputation for our wedding and function fare. From weddings, product launches and meetings the Vine Inn has the perfect facilities for your next function or conference. The Vine Garden room, with superb natural lighting and access to the garden area caters for up to 300 people. Divided function rooms are also available to cater specifically for your event. Let us design a menu for your next Special Function. A variety of two, three and four course menus, with Hors D’oeuvres are available, starting from $31.00 per person. FuNcTIoN MENuS MAIN courSE FEATurING..... chicken Violander, Fillet Steak, Atlantic Salmon and Twice cooked Middle Eastern Lamb Shank. DELIcIouS DESSErTS FEATurING..... Tirimasu Gateau, Warm chocolate Pudding and Tart citron. PLEASE coNTAcT our FuNcTIoNS STAFF For ALL your SPEcIAL FuNcTIoN ENQuIrIES


Vine Garden Bistro A La carte Menu Smorgasbord Salad Bar oPEN 7 DAyS 7.00 am – 10.00 am 12.00 pm – 2.30 pm 6.00 pm – 8.30 pm

Vine Inn Barossa

14-22 Murray Street, Nuriootpa 16 - Autumn Food & Wine, “The Leader”, March 2, 2011

counter Meals casual Dining Menu in Sports Bar AVAILABLE 7 DAyS 12.00 pm – 2.30 pm 6.00 pm – 8.30 pm

P: 8562 2133 F: 8562 3236 E: W:

Food and Wine Autum 2011  

The Leader's special Autum 2011 edition 'Food and Wine' supplement.

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