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Food & Wine The Barossa’s Favourite Newspaper

Autumn 2012

Home grown

goodness

Digging up Karl’s veggie passion – Story page 6 Autumn Food & Wine, “The Leader”, March 7, 2012 - 1


Autumn Food & Wine

Private donation boosts Barossa market

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Part of considerable, anonymous donation made to the Barossa Farmers Market over the past three years, has allowed for a major upgrade to the market’s kitchen. According to Ms Maria Yfantidis, market manager, the upgrade will assist the market to improve the consistency of the breakfast’s bar service. “The kitchen features a commercial non slip floor, new commercial cooking, cleaning and ventilation equipment and the opportunity for stallholders and community groups to use the new kitchen at affordable rates outside of market hours,” said Marie. “Everyone has chipped in and the market community has been great. “All the food preparation and cooking will be carried out in the kitchen with service taking place from the existing breakfast bar.” Another exciting development for the market is the relocation of barrels that originally separated the two sheds. “We are all together now and it is a bigger, brighter market, you can see it all happening,” said Maria. Barossa Farmers Market chair, Mr Greg Price said the Barossa Farmers Market Board had identified a number of issues two years ago and had worked closely with the landlords to implement the necessary changes in a timely manner. “The look and feel of the market effectively remains the same but the kitchen improvements along with increased space from moving the barrels allows for the steady, sustainable growth of the market. “Particularly to accommodate those extra pre Christmas produce stallholders.” Maria speaks highly of farmers markets saying they provide an opportunity for consumers to have a choice and growers, a voice. “There’s plenty of quality produce available at the Barossa Farmers Market and there’s always new stallholders popping up either with seasonal produce or a new product,” said Maria. As the Barossa Farmers Market celebrates their 10th birthday this year, the board have launched a 2012 calendar which is about market producers and also the recipes that accompany the produce. The board focuses on providing and encouraging market space for local producers and at last count, 80 per cent of stallholders are local producers.

Ms Maria Yfantidis, Barossa Farmers Market manager in the market

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Autumn Food & Wine

Blended Easter tradition

With the guide of Tanunda mother, Maria’s Filipino background, the Rothe family have created the perfect blended tradition at Easter time. Arriving in Australia 10 years ago, Maria has learnt to combine her Filipino customs with her husband, Malcolm’s Australian traditions. “When I came here I asked ‘what is the connection between Easter and chocolate? You have to be open minded with each other’s traditions,” Maria said. While her sons, James, Ariel and Erwyn receive the usual chocolate eggs in April; they also enjoy sago soup and sticky rice cakes – food traditionally

served at Easter time in the Philippines. Sago soup, a dish made with coconut milk, sweet potatoes and bananas is a family favourite for the Rothes, also helping to replace the amount of chocolate that would otherwise be consumed. “We don’t overdo chocolate on Easter, we like to mix it up,” Maria said. The sticky rice cakes, made with glutinous rice, are served on banana leaves, sourced from the family’s own banana tree. The children also enjoy the

regular Australian traditions, waking up at 6 a.m. on Easter Sunday for an egg hunt before their Church service. “The children always look forward to Easter egg hunts, we have been doing them ever since we had them.” Malcolm is a Lutheran, while Maria was raised as a Catholic, so the family enjoy

steamed food on Sunday as an alternative to meat or grilled dishes. The children also help to cook hot cross buns and melt chocolate into eggs in the lead up to the long weekend. This year, James, 7, and Ariel, 5, are both hoping to receive “big chocolate bunnies from the Easter bunny”.

Fruity Easter

Dried fruit company, Gully Gardens is catering for the growing trend towards healthier options this Easter. The Angaston-based business is now featuring unique Easter eggs hand-made from minced fruit and a small portion of chocolate. Those looking for an even healthier option can swap the chocolate for sweet yoghurt, combined with peach, pear and apricot fruit mince. The eggs, introduced in-store five years ago, have skyrocketed in popularity, with sales more than tripling since 2007. Owners of Gully Gardens, Rosemary and Rick Steicke said they now have to take orders to keep up with demands.

“We are always coming up with new and innovative ideas and the eggs are something a bit different,” Rosemary said. “They are something special, an upmarket gift, and the older age group are really liking them.” The couple have introduced a new addition to the range this year – chocolate and fruit bunnies and bilbies to appeal to the younger generation. Similar fruit and chocolate lollipops can be purchased instore all year round and are also carefully handmade. Orders for the products are now being taken, alternatively, products can be purchased directly in-store.

Erwyn, Maria Teresa, Ariel and James Rothe, of Tanunda enjoy the best of two cultures when it comes to Easter treats.

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Autumn Culinary Delights Martin shares his Chinese inspired dish

He’s known as the local police officer based at Nuriootpa and is not afraid to blow a whistle on the football field during the Barossa, Light and Gawler season but Mr Martin Kennedy can also cook up a storm in the kitchen. The Gawler resident is not afraid to take over the kitchen and with pride shared his recipe with The Leader. It’s one that he perfected himself after trial and error. “I had roasted lots of large chickens, many pigeons and a few geese over the years before I tried my hand at roast duck,” he said. “I stuffed them in a similar way, but could not get the right balance

Martin Kennedy carves his favourite roast

between the inside and outside of the breast. A quick internet search taught that me leaving the duck open during roasting allows the breast to cook from both sides. It works.” The paste Mr Kennedy uses is his take on flavours from the various roast duck meals I have tasted at Chinese restaurants over the years. He usually roasts one large duck (1.5 to 2 kg) and a very large free range chicken (2.5 kg) as the main course for six to eight guests. “Serve it with Asian greens and crispy roast potatoes,” said Mr Kennedy.

Chinese duck

Ingredients 1.5 to 2 kg duck (I source mine locally from Cockatoo Valley) Marinade • Zest of medium size orange (about 1 tablespoon) • 1 tablespoon crushed fresh ginger • Few shakes of Chinese Five spice (about a teaspoon) • Make a paste of the orange zest, ginger and Chinese five spice in a small bowl. Add a dash of olive oil if required.

duck dish, a recipe he was inspired to create through his love of Chinese cuisine.

Method Pour a couple of litres of boiling water over the breast of the duck (to soften the fat under the skin). With the point of a small sharp knife, cut about a dozen slits through the breast skin into the fat, being careful not to pierce into the meat. This helps the fat to drain and makes the skin extra crispy. Rub the paste liberally over the entire duck, inside and out. Roast about 30 minutes per 500 grams. Ensure the cavity is as open

as possible to allow the breast to cook from both sides. Let it stand for 15 minutes before carving. The breast fillets should fall away from the breastbone without breaking up. Place the fillets on a board and carve into 1” slices. Serve those along with the legs and thighs. Retain the fat, it makes the crispiest roast potatoes and save the carcass for great duck and onion soup. If you are using an oven bag save all the juices for the soup.

The succulent meat falls off the bone after being cooked to perfection.

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Autumn Pick of the Bunch

Perfect time for wine

Lyndoch winemaker, Wayne Dutschke credits his success to being in the right place at the right time. Involved in various winery jobs since high school, Wayne, together with his uncle Ken Semmler, would often turn fruit into wine as an “expensive hobby” on weekends at their small family vineyard. About to give up their costly dream, the pair pulled off the last few grapes hanging on their vine in 1997 and made one last parcel of wine. Little did they know, it would be recognised by well-known American wine importer, Dan Phillips - turning their small dream into a reality. The phone call led to the Dutschke and Willow Blend wine, as it was named, being exported internationally to countries including Denmark, Japan and Holland. “We have just been extremely lucky with the timing of all of this. “For many years we questioned ‘what are we really doing this for?’ and the phone call gave us a reason to gear up and think more about what we are doing,” Wayne said. “Had it not been for the US and the success we had with one bloke over there, I would still be working for someone else.” Winemaking has been more of a lifestyle choice than just a career option for Wayne, even meeting his American wife, Brenda through his involvement in the US exports market in 2001. Affectionately labelling her as an “import,” she led Wayne to the next venture in his life – writing a children’s book based around wine. After his first child, Sami arrived in 2004; Wayne decided to write a short rhyming story about the steps of a winemaker seen through the eyes of a child. “There’s so many technical books and wine journals and I’d never seen a kid’s book on wine,” he said. “It took a long time to do and then once I was on a plane and suddenly the words just came in to my head, ‘my dad has purple hands’ – I almost felt the way musicians do when their words just come.” Wayne printed 5,000 copies and the books are now displayed in many tasting rooms around the Barossa and interstate. “Wine is all I know,” he said. “It is not just about making a good wine, it is also doing silly things like writing kids’ books.” Wayne’s passion and dedication to wine led him to be acknowledged as Winemaker of the Year in 2010 – an honour he still feels hard to believe.

“I got quite emotional when I was phoned and told ‘you are the man’. “I couldn’t believe it really, I could have listed half a dozen fellows who would have gotten it before me. “I guess when you’re making your own wine and minding your own business, you really don’t know who is watching.” Wayne credits his success to the people closest to him, and the “big names” in the industry, who not only inspired him but assisted him in his ventures. “We now have a wine called Oscar Semmler, named after my grandfather, who was my inspiration but wouldn’t have known it at the time because I was only 10.” Wayne also worked with prominent figures in the industry

including Wolf Blass, Grant Burge, Doug Lehmann and at wineries such as Yalumba and Cellarmasters. The Dutschke name, now highly regarded worldwide, has come a long way in the past decade – from back when Wayne’s vehicle was considered the ‘wine tasting room’. “If a visitor liked my wine, I used to meet up with them and do a wine tasting at the back of my ute near the vineyards - I didn’t have anywhere else to show them,” he laughed. Wayne said the best part about his journey had been the countries he’d visited, the faces he’d seen and the people he had met. “It’s been a long path and we’re a lot wiser than when we first began - but for me it has been all about the experiences that have come my way and the people I have met.”

Sami Dutschke and her father, Wayne with the children’s book they published called “My Dad has Purple Hands”.

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Autumn Food & Wine

Digging up Karl’s veggie passion

Most parents would be happy enough for their children to finish all the veggies on their plates but Tanunda’s Karl Marschall did far more than that as a child. Growing and selling veggies in his early teens soon turned into a passion for Karl that lives on today. Karl’s love of veggies began as a part-time job at an organic farm, where he and his brother, Alex got the idea to start their own small business venture. They began growing broccoli, cabbage and cauliflower and selling it at the Farmers Market while Karl was in his early years at high school. “It turned into a hobby for us because we loved being in the garden,” Karl said. Karl said he and his siblings were brought up outside and they loved the freedom to plant and work on the garden when they wanted without the restrictions of a part-time job. About six years ago, the boys began growing garlic, which was sold at the Barossa Farmers Market, Adelaide Central Markets and even local restaurants. In Karl’s last year of selling garlic, they had built their supply up to 20,000 plants. “It made us more aware of organic food and what gets sprayed on them. “It’s good to know where they came from and you can’t beat the taste.”

Karl said the luxury of going down to your own garden and picking what you needed was unbeatable. The youngest brother in the family, Jacob is now continuing what the older boys started after they moved to the city to study. Even though Karl no longer sells vegetables, he has kept his passion going by convening the vegetable section of the Tanunda Show. He began convening after being named the Young Rural Ambassador of the Tanunda Show in 2006 and is coming up to his fourth year with the Show. “It’s something I like to do because the Tanunda Show was a big part of our childhood.” The huge range of veggies and a passion for seeing what everyone else has grown keeps Karl coming back each year. “Every entry counts, it’s great to see people who have only brought a little bit do well.” Karl encouraged anybody to bring in an entry, big or small, and get involved. His passion for vegetables extended to gift giving, when Karl and his family planted an organic patch for his dad, Dave for Father’s Day. After being diagnosed with cancer, Dave only eats organic vegetables and has become a vegetarian. “He was very happy about it and it’s something he can keep doing.”

Karl Marschall, convenor of the Tanunda Show’s Vegetable section, enjoys time out in the family’s organic garden between studying a Finance and Law double degree and spending time with family and friends.

Marschall beef sausage and vegetable kebabs.

Ready to enjoy their organically grown home produce during a weekend barbecue are the Marschall family of Tanunda: Karl, David, Karina, Scott with (back) Jeanette, Jacob and Anna. Trying to get the entire family of eight together is always a challenge with son and brother, Alex, travelling in New Zealand on this occasion.

Jeanette’s vegetarian stuffed squash.

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Autumn Food & Wine Robert’s beer stein passion In a country where beer can be found flowing freely on a regular basis, beer steins are not popular enough, according to one collector. Mr Robert Bader runs the Barossa Bierstein Museum at Marananga and built up a collection of steins from his late father, who lived above a tavern and brewery, and continued the tradition himself. Robert’s father was born in Bavaria, Germany – where beer steins have always been common – and began collecting them in the 1960s. When his father passed away, other members of the family told Robert he could do what he wanted with the steins. What Robert wanted to do was set up a museum so the public could admire the items he had become so passionate about. The museum holds about 100 steins, including one from the 1890s and some from the early twentieth century. “I have a passion for it because it reminds me a lot of my family upbringing,” Robert said.

Robert said beer drinkers in Bavaria would always drink from a stein and some had lids to keep out flies and objects dropping from trees, which Robert said would be very handy in Australia’s beer gardens. “The lids keep the beer cold so I don’t know why they have more in Australia with such a hot climate.” He said the steins added to the style and enjoyment Bavarians embodied when drinking beer. The steins allow Robert to remember history and one of his favourites from his collection commemorates German city, Augsburg’s 2,000th anniversary and reminds him of the traditional buildings. Some of the collection came from Robert’s father and the remaining 60 or 70 steins were found in antique stores by Robert and his wife, Susan. The museum is also home to beer-related paraphernalia, including about 1,000 coasters, some of which are from the early 70s.

Market proves a winner Sourcing fresh, local produce is now much easier for people in the Mount Pleasant area one month on from the inaugural Mount Pleasant Farmers Market. The first market in February exceeded all expectations with more than 2,000 people attending. Since then, organisers have re-jigged a few things and continue to strive towards offering locals and those from the Barossa, Adelaide Hills and Murray Hills and Plains a place to purchase fresh, seasonal produce. Stallholder numbers vary from week to week but at this stage are around 30. All the essentials including fruit and veg, milk, cheese, eggs, honey, olive oil, meat, bread and baked goods, jams and preserves are available. There’s also a great range of extras such as spice blends, organic flour and grain products, native bush foods, wine, and poultry feed mixes. Stallholders continue to register their interest so the number and variety is expected to grow and shows how well accepted this market is. The Mount Pleasant Farmers Market already has 225 members signed up with

interest continuing to grow. Mount Pleasant Natural Resource Centre coordinator, Faye McGoldrick said “Although you don’t have to be a member to shop at and enjoy the market, there are some great benefits in being one, including a 10 per cent discount at all produce stalls, free onsite parking, a Farmers Market shopping bag, as well as the knowledge that you are helping keep this great community project running and financially sustainable long term.” Faye also said the market has become a great place for community members to ‘catch up’. “The social atmosphere is amazing, the groups catching up and talking – that’s one of the things we want to promote that it is a meeting place,” said Faye. Former MasterChef contestant Riognach Howard, who is also a stallholder, will be cooking at the market on March 10. The Mount Pleasant Farmers Market kicks off from 8 a.m. at Talunga Park (the Mount Pleasant Showgrounds). There’s also a breakfast bar with freshly brewed organic coffee and baked potatoes.

Robert and Susan Bader enjoy showing off their beer steins at the Barossa Bierstein Musuem.

Taste the good life.

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Vicki Hensleigh and Nancy Kasprzak picked up some fresh produce at the opening of the Mount Pleasant Farmers Market.

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Autumn Food & Wine, “The Leader”, March 7, 2012 - 7


Autumn Open a Top Drop Pindarie 2010 Tempranillo Sangiovese Shiraz ‘Bar Rossa’

Seppeltsfield 2010 Grenache Shiraz Touriga

Bronze medal, Barossa Wine Show 2011

A study of French icons with a distinct Portuguese twist, this intense, rich and concentrated wine, in its very first handcrafted amalgam, was awarded the 2011 Barossa Wine Show trophy for Best Grenache Blend.

Displays great depth of colour with lifted aromas of black morello cherry, cinnamon, cloves, and black pepper. Its spine of textured rustic tannins is complemented with rich plum, dark chocolate flavours and moderate acidity. A medium bodied wine, rich and dry with good depth and a firm savoury finish.

Medium depth reds. Lifted bright red fruits with a hint of white blossom and spice. On the palate there is a crunchy acidity with the Grenache characters of red fruit, Turkish delight and some spice. Cellaring potential 8-10 years. Food matches: Veal scaloppini, lamb or anti-pasto platters.

This wine would complement Mediterranean dishes rich in tomatoes and herbs, as well as Indian style curry.

Simpatico Wines 2010 Secret Vale Cabernet Sauvignon

Saltram 2009 Mamre Brook Shiraz – 45th Anniversary

An extremely varietal wine showing aroma of fresh mint and hints of Satsuma plums, cherries and some bell peppers. The palate is densely packed with rich black fruits. Mulberries, cherries and dark concentrated raspberries complement the fine and elegant tannin structure that provide the persistence and balance of the wine. This is a wine that grows and changes in the glass and gives a little more each time you taste it. A great food wine.

Established in 1859 by William Salter & Sons, Saltram wines have a proud 150 year history of quality winemaking and commitment to the Barossa region. Named after the original homestead built in 1844, the Saltram Mamre Brook range is a tribute to the Barossa and 2009 marks the 45th vintage of this wine. This Shiraz has great depth and is characterised by intense aromas of blackberry, savoury black olive and smoked oyster. The palate is richly textured with fine chalky tannins and is elegantly layered with flavours of fresh plums, chocolate and spicy clove. Enjoy now or will continue to reward over the next seven to ten years with cellaring.

Winner of a Top 100 Blue Gold award from the Sydney International Wine Competition, the Secret Vale Cabernet Sauvignon will benefit from another 2-3 years in the bottle but will cellar for at least 10 years.

Outlaw Wines Five Star Barossa Shiraz F.G.B. sparked the flame which had to ignite The Outlaw boys made the product take flight A bottle that holds no rules at all Has been mounted in wine racks and answered the call To give the palate an explosive ride A Barossa Shiraz that has nothing to hide Guns were drawn and deals were made The Sheriffs badge has now been laid Off load the cap and draw some straws Watch the lady in red as she pours The time has come to lift the gown Outlaw Wines have come to town!

Whistler Wines 2009 Mourvedre A variety usually blended with Grenache, we have chosen to release it as a stand-alone varietal because of the great fruit flavours. Soft red berry fruits are found on the nose together with gamey flavours and an earthiness. The strong tannins, spice and pepper give way to ripe dried apricot flavours on the palate.

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Autumn Food & Wine, “The Leader”, March 7, 2012 - 9


Autumn Open a Top Drop Pindarie 2010 Tempranillo Sangiovese Shiraz ‘Bar Rossa’

Seppeltsfield 2010 Grenache Shiraz Touriga

Bronze medal, Barossa Wine Show 2011

A study of French icons with a distinct Portuguese twist, this intense, rich and concentrated wine, in its very first handcrafted amalgam, was awarded the 2011 Barossa Wine Show trophy for Best Grenache Blend.

Displays great depth of colour with lifted aromas of black morello cherry, cinnamon, cloves, and black pepper. Its spine of textured rustic tannins is complemented with rich plum, dark chocolate flavours and moderate acidity. A medium bodied wine, rich and dry with good depth and a firm savoury finish.

Medium depth reds. Lifted bright red fruits with a hint of white blossom and spice. On the palate there is a crunchy acidity with the Grenache characters of red fruit, Turkish delight and some spice. Cellaring potential 8-10 years. Food matches: Veal scaloppini, lamb or anti-pasto platters.

This wine would complement Mediterranean dishes rich in tomatoes and herbs, as well as Indian style curry.

Simpatico Wines 2010 Secret Vale Cabernet Sauvignon

Saltram 2009 Mamre Brook Shiraz – 45th Anniversary

An extremely varietal wine showing aroma of fresh mint and hints of Satsuma plums, cherries and some bell peppers. The palate is densely packed with rich black fruits. Mulberries, cherries and dark concentrated raspberries complement the fine and elegant tannin structure that provide the persistence and balance of the wine. This is a wine that grows and changes in the glass and gives a little more each time you taste it. A great food wine.

Established in 1859 by William Salter & Sons, Saltram wines have a proud 150 year history of quality winemaking and commitment to the Barossa region. Named after the original homestead built in 1844, the Saltram Mamre Brook range is a tribute to the Barossa and 2009 marks the 45th vintage of this wine. This Shiraz has great depth and is characterised by intense aromas of blackberry, savoury black olive and smoked oyster. The palate is richly textured with fine chalky tannins and is elegantly layered with flavours of fresh plums, chocolate and spicy clove. Enjoy now or will continue to reward over the next seven to ten years with cellaring.

Winner of a Top 100 Blue Gold award from the Sydney International Wine Competition, the Secret Vale Cabernet Sauvignon will benefit from another 2-3 years in the bottle but will cellar for at least 10 years.

Outlaw Wines Five Star Barossa Shiraz F.G.B. sparked the flame which had to ignite The Outlaw boys made the product take flight A bottle that holds no rules at all Has been mounted in wine racks and answered the call To give the palate an explosive ride A Barossa Shiraz that has nothing to hide Guns were drawn and deals were made The Sheriffs badge has now been laid Off load the cap and draw some straws Watch the lady in red as she pours The time has come to lift the gown Outlaw Wines have come to town!

Whistler Wines 2009 Mourvedre A variety usually blended with Grenache, we have chosen to release it as a stand-alone varietal because of the great fruit flavours. Soft red berry fruits are found on the nose together with gamey flavours and an earthiness. The strong tannins, spice and pepper give way to ripe dried apricot flavours on the palate.

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Resting on a rise and set among 30,000 roses LH restaurant stands over a grand garden with views into the wonderful Barossa. Spoil yourself with a relaxed night out, with fine food, a great selection of wines and warm Barossa hospitality.

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DR4251

8 - Autumn Food & Wine, “The Leader”, March 7, 2012

Lyndoch Hill has started the year celebrating reconnecting with Barossa Chateau, now covering 25 acres

Dinner 7 days Lunch Sat & Sun Breakfast

cooked/continental 7 days, please book! 1 Hermann Thumm Drive, LYNDOCH

DH2027

drink in style

Autumn is around the corner . . . !

Autumn Food & Wine, “The Leader”, March 7, 2012 - 9


Autumn What’s Hot DR4122

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10 - Autumn Food & Wine, “The Leader”, March 7, 2012

(08) 8563 2852 www.ironstonecottage.com.au 39 Murray Street, Tanunda

DR4209

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 Lattissima Coffee Machine  Capsule System  19 Bar Pressure

Barossa Chateau 1 HERMANN THUMM DRIVE, LYNDOCH OPEN 7 DAYS 10AM-4.30PM PHONE 8524 4920 1. Butterfly loveheart necklace 2. Diamante bling bracelets and ring 3. Inspiring books 4. MOR gift packs 5. Plentiful scarfs

DH2026

3.


Autumn Meet your local baker, butcher & winemaker Barossa born, Barossa bread Sourcing and using fresh, quality ingredients with techniques learnt more than 80 years ago, is what makes the Apex Bakery in Tanunda unique. Brian ‘Nipper’ Fechner has been in the bakehouse for 51 years and is inspired by his father, Keith ‘Chiney’ Fechner, who took over the bakery from Albert Hoffman. “I really enjoy working with the old Scotch oven, it’s a lost skill in today’s gas and electric oven world,” said Brian. “The oven is alive and ever changing. The bread, and other products, have a unique flavour which in our case comes from the Mallee wood we use.” Apex Bakery uses original Barossa recipes and pride themselves on making ‘real’ bread from scratch without added preservatives. Their most popular recipes are their bread, which is made from a recipe originally from England, the German cake, honey biscuits and pasties. According to Brian, many of their products are made from recipes which date back to the early days of the Apex Bakery. Apex Bakery is now in its fourth generation with third generation Fechners learning the trade.

Apex Bakery Now Baking

Hot for Easter!

Ph. 8563 2483

Elizabeth St., Tanunda

Traditional Barossa Valley Bakers DH2033

Peter enjoys a hands on role Making the tastiest smallgoods and sausages in the Barossa is what Angaston butcher Peter Barratt aspires to each day. The manager of Schulz Butchers loves dealing with the loyal customers and providing an extensive range of meats and smallgoods in the Murray Street store. He has been in the industry for 27 years and worked at various locations across the Barossa. Although he’s the manager, Peter has a hands on role at Schulz Butchers, making numerous smallgoods, bacon, sausages and specialising in Christmas hams, turkeys and pork. He prides himself on selecting local meat, which contains less fat but is also fresh and free range. “My favourite product is the Schulz double smoked bacon,” said Peter. “It has a fabulous flavour due to my old style curing and smoking in our smokehouse. “It’s labour intensive but the results speak for themselves.”

SPECIAL Yearling Rump Steak $14.99kg Pork Fillets $12.99kg Schulz Beef Sausages $7.99kg Texas T Bone $7.99kg 42 murray street, angaston www.schulzbutchers.com.au DH2025

Fiona inspired by board’s passion Grape selection is paramount according to Seppeltsfield Wines senior winemaker, Fiona Donald. Fiona, who has been in the industry for 21 years, said working in a team with capable, dynamic, questioning individuals who love wine is what she likes most about her job. In terms of favourite product, Fiona says you can’t go past the 100 year old port for its tenacity and longevity. Fiona studied oenology at Roseworthy and went on to study a graduate diploma in management. She has been a winemaker for a number of companies and even manages her own vineyard. “I love working in a tight knit team, respecting each other’s abilities to achieve the best wines possible from the fruit grown and then celebrating the resultant wines and successes, together,” said Fiona. Fiona said the vision and passion of the Seppeltsfield Wines board inspires her to produce the products. She also admits it is great to see the respect for the rich fortified winemaking heritage and excitement about the table wine future.

Seppeltsfield welcomes a new era with a range of stunning table wines made by 2012 Barons of Barossa Winemaker of the Year - Fiona Donald. The Seppeltsfield range of Table Wines includes the Hugo Gramp Memorial Trophy for the 2011 Eden Valley Riesling and the Riedel Trophy for an innovative 2010 Grenache Shiraz Touriga blend. Now available at cellar door for sale and tasting. www.seppeltsfield.com.au

2011 Barossa Wine Show winner of the Appellation  at the Louise Trophy for “Most Successful Exhibitor.”  DH2024

Autumn Food & Wine, “The Leader”, March 7, 2012 - 11


Autumn Out & About BELOW: Peter Scholz, 2011 Winemaker of the Year; Fiona McDonald, 2012 Winemaker of the Year; John Schiller, 2012 Vigneron of the Year and Anthony Scholz, 2011 Vigneron of the Year operating the historic grape press during the Barons of Barossa Declaration of Vintage celebrations in Tanunda on February 20.

Colin Spehr, Craig Rogasch, Darryl Wohlers, Jan Rogasch, Marilyn Wohlers, Cynthia Spehr and David Kalleske represent the many business leaders in the community who proudly sponsor Tanunda Show.

Meg and Kate Schirmer, from Cambrai helping at their family stall during the Mount Pleasant Farmer’s Market on February 4.

Nuriootpa High School Year 11 student, Luke Jones cracks an egg into the mixture for a passionfruit curd, under the watchful eye of 2010 MasterChef runner-up, Callum Hann who visited his old school for a cooking demonstration. The class was a practical component of “Literacy for Work and Community Life”, a Stage 1 SACE subject. Callum also presented a copy of his brand new cookbook “The Starter Kitchen”, which was launched on March 1, to the school’s library.

Angela and Kaitlyn Lo-Faro in amongst the colourful carrots at the inaugural Mount Pleasant Farmer’s Market on February 4.

Don’t miss a visit to the Angas Park Shop

Treat yourself, you deserve it! Email: shop@angaspark.com.au 12 - Autumn Food & Wine, “The Leader”, March 7, 2012

www.angaspark.com.au

DR4102

3 MURRAY ST., ANGASTON PH: (08) 8561 0830


Autumn Food & Wine Tips for healthy eating ●

Eat breakfast and don’t skip meals.

Eat a wide variety of foods each day.

Keep ‘extra’ foods, such as biscuits, cakes, chocolate and chips to a minimum.

Reduce the amount of fat you eat.

Limit saturated fat - saturated fats are usually solid at room temperature and are the main fats in milk, cream, butter, cheese and some meats.

Choose reduced fat dairy products.

Limit the amount of take away food.

Select lean meat and remove visible fat before cooking.

Choose low fat cooking methods, for example - stir fry, grill, microwave, non stick cooking pans.

Eat more low kilojoule foods such as wholegrains, fruits and vegetables.

Eat two serves of fruit and five serves of vegetables each day.

Drink more water – instead of soft drink and fruit juice.

Limit your alcohol intake if you choose to drink.

Read food labels – especially for fat, sugar and energy (kilojoule/ calorie) levels.

● Eat smaller portions, eat slowly, don’t fill your plate, try a smaller plate, don’t feel that you need to finish every meal.

Cider’s popularity rises Beer and wine seem to be the drinks of choice in many pubs around the Barossa, but cider is starting to assert its popularity. As cider has become more popular, the range available has grown and consumers are no longer limited to the classic appleflavoured variety. Cellar Door and Events Manager at Kellermeister, Lyndoch, Mr David Rice said the cider market grew by 35 per cent last year and there seems to be a style for all palates. “It’s not unusual to see as many ciders on tap as there are beers at some pubs,” Mr Rice said. Mr Rice said many people are choosing cider because it’s not as heavy as beer and is refreshing on

a hot day, with more men making it their choice of drink and accepting it as a genuine alternative to beer. Kellermeister’s Boots Cider was voted best drink on show at the Adelaide Craft Beer and Cider Fest – ahead of many beers including Coopers Vintage Ale. “The feedback on our cider is that it’s very crisp and refreshing with heaps of flavour and that’s why people are drinking it more.” Cider is very versatile with all of the available flavours and goes well with most meats. Mr Rice said the drier varieties are suited to roast pork, turkey, mild curries, spicy Asian dishes and barbecued meats with caramelised onion.

THE AWARD WINNING BAROSSA VALLEY CIDER

Crisp, clean Australian Apple Juice, gluten, protein and fat free.

SUNDAY SESSIONS @ SALTRAM WINE ESTATE Featuring Live & Local Music

Phone 8349 9977

Bookings advisable

DH2030

Available on tap and in bottles A real local for 20 years

It’s a food and wine lover’s delight Coffee & Homemade Cakes, Regional Platters 10am - 4pm daily

Enquire for week-day conference & gala dinner specials

Saltram is the all occasions function venue for an uncomplicated affair

Pindarie Annual Easter Grape Gig Featuring Oliver’s Army Easter Sunday, 8th April 2012

11am – 5pm Live Music: Oliver’s Army from 12pm – 4.30pm

DH2019

Angaston Road, Angaston SA PH: 08 8561 0200 www.saltramwines.com.au cellardoor@saltramwines.com.au *Conditions apply. Not valid with any other offer. Expires 30th June 2012.

Pindarie wines available by the bottle or glass $5 for a standard gourmet wineglass (BYO standard gourmet glass acceptable) Picnic rugs are welcome Strictly no BYO alcohol or food

DH2034

From Bev’s Kitchen: Grilled Lamb Shish Kebabs on Spanish flat bread with mesculin salad and tzatziki $15 Children’s meal option available

Cnr Rosedale & Gomersal Rd, Barossa Valley | Ph: 08 8524 9019 | Open 7 days | www.pindarie.com.au

Autumn Food & Wine, “The Leader”, March 7, 2012 - 13


Autumn Hidden Treasure Serene surroundings at Fernfield The first thing to strike you about Fernfield Wines at Eden Valley isn’t the rich history, the family ties or even the wall dedicated to their accolades. The most remarkable thing about Fernfield is the absolute relaxation that can only be found hidden away in unexpected places. Just a short drive from the Barossa’s main towns, Fernfield Wines is close enough to warrant the trip, but distant enough to enjoy the serene surroundings. But don’t think for a second the silence will bore you. Wine marketer, Ms Rebecca Plummer will enthusiastically greet you with stories from the property’s history (and a song or two if you ask nicely – and probably even if you don’t). The property has barrels of history, with the same family owning it today that founded the town of Eden Valley. Since then, the homestead has been a haven for wayward women from Adelaide, a B&B, and has now settled into its new role as the charming stone cellar door. Even more impressive is the fact it was just a crumbling ruin before vigneron, Mr Bryce Lillecrapp spent every weekend for four years turning it into what it is today. It was truly a labour of love for Bryce – a fifth generation vigneron – to rebuild the original house in the township out of stone mined from the hill on the property. Bryce’s great-great-grandfather, William bought the land and in 1856 the homestead was built. The Catholic Church turned it into a home for wayward pregnant women in the late 1800s and the B&B operated in the 90s. Any good winery can’t be all about the history, entertainment and relaxation. Luckily, the vegan friendly wine backs up the other great features on offer. Rebecca’s mother and Bryce’s wife, Bronwyn had a late start in the industry before becoming the winemaker at Fernfield in 2002. Bronwyn was given a gift of a wine making course at TAFE from Bryce and enjoyed it so much she decided to go to university, where she was the oldest to do the course at 55 years old. The former nurse has won a medal for every wine she has made and has even surprised herself with her success. She has won two trophies at the Barossa Wine Show, one for her Cabernet Sauvignon and the other for Merlot. All of Fernfield’s wine is made with traditional methods, which Bronwyn says minimises oxidising because there is no splashing around in machines. Bronwyn’s son, Shannon keeps the family theme going and serves as the cellar hand, with hopes to get into the kitchen side of the business one day. Although the business is operating well these days, Bronwyn has plans to follow on with her relatively newfound passion when she retires and make wine for her family in the back shed.

Rebecca, Bronwyn and Bryce Lillecrap are the family behind Fernfield Wines, Eden Valley.

wanted

New Executive Chef adds French flair International chef, Francis Luzinier has joined the culinary team at Novotel Barossa Valley Resort in the position of Executive Chef at Harrys Restaurant. Francis has over 30 years experience working in some of the world’s top hotel restaurants, including 20 years in Australian kitchens and hotel restaurants. Most recently, Francis was executive chef and head of food and beverage operations at The Lalit Hotel in New Delhi, India (previously known as the Intercontinental Grand). No stranger to South Australian kitchens, Francis has had several stints working in the southern state, and he was involved with the official launch of the Adelaide Hilton. This February, Francis returns to South Australia to add his five-star talents and French flair to the kitchen at Novotel Barossa Valley Resort and will continue to showcase his passion for first-class food and wine. Announcing his appointment, General Manager of Novotel Barossa Valley Resort, Ms Sarah Henderson said Mr Luzinier will bring an exciting new twist to the region’s culinary heritage. “We are thrilled to have a chef of Luzinier’s calibre join our team at Harrys Restaurant. Francis’ drive for creating exceptional food combined with his international expertise will be a welcome addition for both our guests and the Barossa Valley dining scene. “We are excited to have a new take on our menu offering and look forward to delighting guests with Francis’ culinary talents in the coming months,” said Ms Henderson.

MAMRE BROOK BACK VINTAGES To celebrate 45 years of

Saltram Mamre Brook we are searching for old vintages for a special tasting event.

Phone/Fax: 08 85405023 72 Paisley Road, Blanchetown Email: janesalt@activ8.net.au Phone/Fax: 08 85405023 Open: Sat-Sunwww.burksalterwines.com.au & Public Holidays 11.00am-4.30pm. Email: janesalt@activ8.net.au www.burksalterwines.com.au

Greg & Jane Salter 14 - Autumn Food & Wine, “The Leader”, March 7, 2012 72 Paisley Road, Blanchetown Phone/Fax: 08 85405023

DH2017

Sat-Sun & Public Holidays 11.00am-4.30pm. These Open: wonderful wines are made exclusively from Open: Sat-Sun & Public 11.00am-4.30pm. grapes grown theSalter Salter vineyards Gregon &Holidays Jane 72 Paisley Road, Blanchetown that surround the Cellar Door. Greg & Jane Salter

If you have any of the following vintages of Mamre Brook wine, we would love to talk to you about a reward. 1965 1966 1968 1969 1972 1973

1974 1975 1985 1988 1989 1990

TRUGRE O MOTEL

1991 1992 1993 1994 2003

Please contact Megan Schiller at Saltram Wine Estate on (08) 8561 0200 or cellardoor@saltramestate.com.au

RID WEIGHBERY & CAFE L L A G

BACK IN BUSINESS  

Home cooked meals Accommodation from $75

Includes FREE continental breakfast & bottle of local wine on arrival AW1304 DH2041

Indulge yourself and take the time to sample our award winning boutique wine in a relaxed atmosphere Indulge yourself and take the time to sample our overlooking the family vineyards and River Murray. award winning boutique wine in a relaxed atmosphere These wonderful wines are made exclusively from overlooking the family vineyards and River Indulge yourself andon take toMurray. sample our grapes grown the the Saltertime vineyards These wonderful wines are made exclusively award winning that boutique in a Door. relaxedfrom atmosphere surroundwine the Cellar grapes grown on the Salter vineyards overlooking the and River Murray. that family surroundvineyards the Cellar Door.

Ph: 8564 0400

45-47 Moorundie St, Truro


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

Wanera Wine Bar & Restaurant ALL DAY DINING PRIVATE FUNCTIONS AVAILABLE

TM

Open 7 days

T

8564 3275

he les u re A R re No

NATION’S BEST PIZZA GOLD MEDAL WINNING WINE WE HAVE BOTH!! DINE IN OR TAKEAWAY

65 Murray Street, Angaston www.plushgroup.com

40’s Cafe & OUTLAW Cellar Door Sales

National Finalists

DH2036

Barossa Wine Show 2010

DH2007

SA Winner 2011

(08) 8564 2901 30 Murray Street, Angaston www.40scafe.com.au

BAROSSA

Weintal HOTEL/MOTEL In the heart of the Barossa Valley

BAROSSA

Weintal Weintal HOTEL/MOTEL

High Tea at Harry’s

BAROSSA

BAROSSA

Weintal HOTEL/MOTEL

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In the heart of the Barossa Valley

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In the heart of the Barossa Valley I Bistro Dining In the heartRoom of the Barossa Accommodation Rooms I Restaurant ShopValley I Functions I Gaming I Bottle I Pool &

Delight in the tranquility of a Tuesday afternoon overlooking the beautiful Barossa Valley.

235 Murray Street, Tanunda SA Bring in this voucher to receive 10% off your accommodation and/or P: 08 8563 2303 F: 08 8563 a freeaglass of wine with every main meal in our Garden Restaurant. $35 per person including info@barossaweintal.com.au In the heart of the Barossa Valley glass of Barossa Valley Estate *Conditions apply, not to be used with any other offer www.barossaweintal.com.au Sparkling Wine.

Every Tuesday from 2pm - 4pm, Bookings recommended to avoid our delicious high tea is served in disappointment Accommodation I Functions Rooms I Restaurant I Bistro Dining I Gaming Room I Bottle Shop I Pool & Spa Harry’s Restaurant. Accommodation Rooms I Restaurant I Bistro Accommodation Dining I Gaming Room I Bottle Rooms Shop I Functions I Functions I Restaurant I Pool & Spa I Bistro Dining I Gaming R Golflinks Road, Rowland Flat, 235 Murray Street, Tanunda SA 5352 Bring in this voucher to receive 10% off your accommodation and/or Barossa Valley Indulge in the delicate savoury 235 Murray Street, Tanunda SA 2279 5352 and/or P: 08your 8563 accommodation 2303 F: 08 8563 voucher receive 10%meal off your off a free Bring glassinofthiswine withto every main in ouraccommodation Garden Restaurant.and/orBring in this voucher to receive 10% info@barossaweintal.com.au P: 08 8563 2303 F: 08 8563 2279 treats and sweet delights. www.novotelbarossa.com a free glass of wine with every main meal in our Garden Restaurant. Accommodation a free glass of wineFunctions main mealRestaurant info@barossaweintal.com.au *Conditions apply, not to be used with any other offer www.barossaweintal.com.au Bistro Dining I Gaming Room I Phone:8524 0025 I with everyRooms I in our GardenI Restaurant. *Conditions apply, not to be used with any other offer *Conditions apply, not to be used with any other offer www.barossaweintal.com.au

*Conditions apply, not to be used with any other offer DH2012

BA11255

Bring in this voucher to receive 10% off your accommodation and/or a free glass of wine with every main meal in our Garden Restaurant.

Autumn Food & Wine, “The Leader”, March 7, 2012 - 15


Autumn For Your Diary It’s Showtime!

F

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

The Angaston Show, in addition to the

. . . s e c a R e h t t a y a

AD

h 12 c r a M 21 Cup h e c r d i a a l M e Ad Day e c a R va ch 25 r a M Balakla y ce Da a R r e l Gaw

Tanunda Show (which will be held on March 10) and the Mount Pleasant Show (held on March 17) 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.

Go Green March 17 Green Cupcakes

1 Box yellow cake mix 4 eggs 1/2 Cup water 1/2 Cup vegetable oil 1 small box instant vanilla pudding mix 1/2 Cup plain yogurt or sour cream 5-8 drops Green decorating paste (food colouring will work, just won’t be as bright green) Frosting 8 ozs softened cream cheese 1 stick softened butter 1 lb powdered sugar Yellow food colouring or decorating paste is what I used. Gold pearl dust or sprinkles if desired. 1. Preheat oven to 350 degrees F. In a stand or electric mixer, add cake mix, eggs, water, oil, pudding, and yogurt. Beat on medium for 1 1/2 minutes. Slowly beat in 5-8 drops of green decorating paste until you get desired colour of green. Scoop batter into paper lined mini cupcake tins. Bake for 15-18 minutes or until cooked through. Let cool completely. 2. To prepare frosting, beat cream cheese and butter until creamy. Slowly add powdered sugar until creamy and thick. Divide frosting into 2 bowls then add in a few drops of yellow food colouring or decorating paste into one. 3. Frost cupcakes and sprinkle with gold pearl dust or sprinkles if desired. Makes 36 mini cupcakes.

Lime Sherbet Punch

Scoop 1 qt of lime sherbet into your punch bowl. Add 1 litre of ginger ale, and a mediumsized can of pineapple juice. Garnish with lime slices and cherries.

Green Floats

Can be served as punch or single glasses - simply pour 7-up or Sprite over lime sherbet.

WIN

a Dinner

Voucher for Two at

courtesy of Golf Links Rd Rowland Flat – 8524 0000 *Conditions apply. Not valid Saturday nights. Up to the value of $100.

*

To enter, please send your name, address and phone number to: Food & Wine Competition, The Leader PO Box 55, Angaston SA 5353 or 34 Dean St, Angaston or email competitions@leadernews.net.au

Conditions of entry: Entrants must be over 18 years. Competition commences Wed, March 7, 2012 and closes 4pm Friday, March 16, 2012. Winner to be notified by phone.

TR3129

16 - Autumn Food & Wine, “The Leader”, March 7, 2012

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Food and Wine Autumn 2012