& d o W e o i n F The Barossa’s Favourite Newspaper
A Taste of India June 1 – Story page 2 & 3 Winter Food & Wine, “The Leader”, June 1, 2011 -
Winter Food & Wine Home-style curries ...the perfect winter warmer As the cooler weather approaches, a spicy home-style curry can be the perfect way to warm you up from the inside out. It is difficult to create a dish at home that compares to restaurant quality; however, Tanunda chef, Mr Prakash Joshi said there are a few basic tips to follow that will better your curry this winter. Mr Joshi, who grew up in India, learnt to cook the national dish from an early age and has perfected the recipe during his 14 years in the industry. “My mum handed down her recipes and taught me how to cook home-style curry, and now that I’ve been in the industry for a long time, I can use the recipes as a guide and follow my own direction.” With a new baby to feed, Anuj, and wife Rita’s vegetarian diet, it is important Mr Joshi cooks a healthy variety of food for his family. “In India, keeping your family healthy is more important than the taste of the food, so we cook many healthy options such as chick-pea and kidney bean curries.”
Mr Joshi said they like to add turmeric to the curry because it is good for your brain and helps to improve memory. He said to get the best results when preparing the meat is to let it marinate without removing the bones for about eight hours prior to cooking. “The meat will be softer when left in marinade and leaving the bones in will give the meat extra flavour,” he said. “Another thing to remember is to use real chilli instead of chilli flakes. The flakes can give you heart burn whereas the real chilli won’t damage your insides.” Mr Joshi said cooking the spices before adding the meat would create extra flavour and to cook the meat slowly in the spices. “I have noticed Australians to be very fond of curries, but for those who do not like the spice can add yoghurt-based raita to keep the heat down.” He said for extra flavour the curry can be served with naan bread, rice or mango chutney. Mr Joshi has worked at the Vine Inn Hotel at Nuriootpa for almost a year and said he is hoping to bring curries to the Valley.
LEFT: The Joshi family ... Anuj, Rita and Prakash.
“mum handed down her recipes”
Winter is the perfect time to get into the kitchen and start cooking up a storm with some of these great cookware items from Wohlers.
Swiss Diamond 28cm Round Casserole $302
Swiss Diamond 24cm Round Casserole $265
Swiss Diamond 20cm ‘Try Me’ Frypan $79.95
Molten Cast Iron 5L Black Casserole NOW $119 was $159
Davis & Waddell Créme Brulee Set with 4 Ramekins $39.95
Cuisena Spaghetti Server, Slotted Spoon & Slotted Turner $12.95 each
Davis & Waddell Butcher Stripe Single Oven Glove $14.95 Double Oven Glove $16.95
S&P Pizza Stone & Cutter NOW $9.95 was $19.95
"Wohlers experience, quality that you can afford” 101 Murray Street Tanunda P.8563 3494 & 165 Richmond Rd Richmond P.8234 2000 Open 7 Days www.wohlers.com.au *Prices correct at time of print. Available while stocks last. Pictures for illustration purposes only. - Winter Food & Wine, “The Leader”, June 1, 2011
BEST PRICE * GUARANTEE We will beat any rs ito genuine competce. advertised pri ns
*Terms & Conditio Apply
Assorted colours available
Winter Food & Wine PAPPADAMS
Lamb Rogan Josh Ingredients: 1 kg of lamb shanks marinated in yoghurt 250g onions 250g fresh tomatoes 1 tspn chilli powder 1 tspn fresh coriander 1 tspn kashmiri chilli Tomato paste 2 black cardamoms 50g garam masala 50g ginger 50g garlic paste 2 bay leaves Method: 1. Marinate lamb shanks in a bowl of yoghurt for a couple of hours.
Serves 4 people
2. Heat pan. 3. Add black cardamoms and cook for about 30 seconds. 4. Sautee onion until golden brown. 5. Add tomatoes and tomato paste. 6. Sautee spices. 7. Add meat and seal. 8. Cook for 10 minutes. 9. Add water and keep stirring. 10. Takes about an hour on a normal stove top. 11. Pressure cooker takes about 25 minutes. 12. Sprinkle with fresh coriander and garam masala. 13. Serve with basmati rice and pappadams.
Pappadam is a thin, crisp Indian preparation sometimes described as a cracker or flatbread. It is typically served as an accompaniment to a meal, used in curries and vegetable preparations, or eaten as an appetizer or a snack with various toppings such as chopped onions, chutney’s or with various dips and condiments. They are typically made from flour or paste derived from either lentil, chickpea, rice or potato. The dough can be flavored with seasonings such as chili, cumin, garlic or black pepper. This is shaped into a thin, round flatbread and then dried (traditionally in the sun), and can be cooked by deep frying, roasting over an open flame, toasting, or microwaving, depending on the desired texture.
NAAN BREAD Naan bread is an essential accompaniment to hot meals and is considered as a staple food in South and Central Asia, including India. Naan is generally baked on a flat or slightly concave iron griddle, known as tava, or in a clay oven. Raisins, nuts and spices can be added to the bread to add to the flavour. Naan can also be covered with various toppings of meat, vegetables, cheese. Just like pita bread, naan is leavened using yeast. In some modern recipes, baking powder is used instead of yeast. Yogurt or milk is also used to provide a thickness and greater volume to naan. Once the dough is kneaded, it is kept aside for a few hours. A typical naan recipe includes a mixture of white flour, a yeast culture, salt and yogurt to make an elastic smooth dough, it is then brushed with butter and served hot.
...more than just a meal Rice is a versatile ingredient that can be used for almost anything – a natural food and an excellent source of fuel for our body. It is easily digested and so the energy it supplies becomes quickly available to our working muscles, and, is the fuel for physical activity, brain performance, bodily functions and everyday growth and repair. Rice fits well with the dietary recommendations for a balanced diet providing nutrients such as protein, vitamins, minerals and dietary fibre. Around 85% of the energy (kilojoules/calories) that rice supplies comes from carbohydrate. This powers the body and helps to keep us moving. This may surprise you but rice is not all carbs! After carbohydrate, protein is the second most abundant constituent of rice. In fact, when compared to that of other grains, rice protein is considered one of the highest
quality proteins. It has all eight of the essential amino acids, which are building blocks responsible for making strong muscles. Rice is also low in fat and is cholesterol free. The small amount of fat found in rice is mostly the beneficial, unsaturated type and occurs naturally in the bran as rice bran oil. Brown rice has more nutrients and fibre since it retains the bran and germ where many of the vitamins and minerals are found. Both white and brown varieties of rice contain essential vitamins and minerals, including B-group vitamins (e.g. thiamin, niacin) zinc and phosphorus, with brown rice also containing vitamin E. Rice contains negligible amounts of sodium, with less than 5mg sodium per 100g serve. It is therefore a super food for those who need to watch their salt intake.
THE MANY TYPES OF RICE
Arborio • Bold medium grain with soft texture that absorbs flavours well. • Ideal for Italian Risotto, Spanish Paella, Greek Dolmades and other Mediterranean dishes. Also suitable for creamed rice and desserts. Koshihikari • Soft sticky texture and glossy appearance when cooked. • Ideal for Japanese sushi, nori maki meals, rice balls and other Japanese dishes. Also makes excellent creamed rice and desserts. Jasmine • Tender texture with natural fragrance. • Originally from Thailand - adapted to suit the growing conditions in Australia. • Ideal for Asian style dishes - Thai, Chinese and Vietnamese such as Fried Rice, Stir Fries, Red and Green Curries. Long Grain • Firm, fluffy texture which separates well when cooked. • deal for most everyday dishes such as fried rice, stir fries, curries and rice salads. Medium Grain • Softer cooking rice with a slightly clingy, creamy texture. • This rice variety was originally from United States of America, California - adapted to suit the growing conditions in Australia. • Ideal for most every day dishes including savoury vegetable rice, soup, casseroles, creamed rice and rice desserts. Brown Rice • Wholesome and nutritious grain with a characteristic nutty flavour, and has a slightly chewy, texture. • The bran layer is the reason why the grains take longer to become soft when cooking than white grain. • Ideal for poultry stuffing, rissoles, savoury stuffed capsicums and soup. Organic Rice • Grown without the use of chemicals. • It is suitable for creamed rice, rice puddings, rice soups and casseroles.
IT’S BACK! Curry Night @ BVE 3 course meal $38pp
Tables of 10 preferred or small groups joined. BOOKINGS ESSENTIAL BAROSSA VALLEY ESTATE Seppeltsfield Road Marananga Ph: (08) 8568 6953 Email: email@example.com
With a new baby and his wife Rita’s vegetarian diet, it is important Mr Joshi cooks a healthy variety of food for his family.
STARTING 6.30 P.M. ON: Friday, June 17 Friday, July 15 Friday, August 12 Friday, September 16
Winter Food & Wine, “The Leader”, June 1, 2011 -
Winter Food & Wine Promoting S.A. fruit and vegetables Callum Hann, the popular runnerup from last year’s MasterChef series, is to front a new Statewide programme to get people eating healthy and consuming more locally grown fresh fruit and vegetables. The Adelaide Produce Market is developing a retail development programme called Burst of Freshness with local independent retailers to drive consumption of fresh produce. “We need to see Callum more young people taking an interest in fruit and vegetables and the Burst of Freshness programme, with Callum’s help, will hopefully con-vince more of his generation that cooking at home is easy, healthy and fun!” said Julian Carbone, spokesperson for the Adelaide Produce Market. “The Burst of Freshness programme will focus on running cooking commercials involving quick, easy and healthy recipes using locally grown, in-season fresh produce.
“The commercials will be fronted by Callum and assisted by actual greengrocers and fresh produce managers from across Adelaide,” Mr Carbone said. “Starting in July, Callum will be doing a different recipe each fortnight, with commercials airing across all stations. “Each fortnight, the recipe that Callum cooks will be available for free in stores throughout South Australia,” Mr Carbone Hann said. Other initiatives to drive consumption of local fruit and vegetables will include in-store cooking demonstrations by Callum and celebrity guest appearances from the Crunch Bunch characters and morning radio presenter, Abby Coleman. Callum said, “Getting more people eating healthy and cooking at home is a personal passion of mine. I was thrilled when the Adelaide Produce Market asked me to be the face of fruit and vegetables for South Australia.”
njoy a warm winter’s night with great food and local wine by the open log fires.
OPEN 7 DAYS 94 Murray St, Tanunda, 5352
PHONE: 8563 0405
Callum was thrilled to be asked by the Adelaide Produce Market to help promote healthy eating and consuming more locally grown fresh fruit and vegetables.
Lyndoch Hill Restaurant
Accommodation ~ Weddings ~ Functions Wine ~ Gardens ~ Conferences
Winter Special . . . ! Lyndoch Hill is the place to take your family and friends over Winter. With it’s warm and friendly atmosphere, you are guaranteed a good night out with fine food and a great selection of wines. Why not escape you own kitchen and enjoy the wonderful hospitality in this beautiful restaurant? Stuart Kendall, previously of Skillogalee, changes the menu frequently according to the market availability. The menu is proving to be popular, offering something for all tastes! Open for Dinner 7 days, from 6pm until late Open for cooked or continental Breakfast 7 days, bookings essential DH1318-V3
- Winter Food & Wine, “The Leader”, June 1, 2011
off the total food bill dinner only Sunday - Thursday please present this coupon
Call 85244268 to escape your your own kitchen Corner of Barossa Valley Way & Hermann Thumm Drive
Winter Food & Wine John’s enjoying time in the spotlight Top 50 MasterChef contestant, Mr John Hughes from Tanunda has been on a wild ride since leaving the show, with many opportunities presenting themselves to him. John has appeared on the 7pm Project and The Circle, which he said was a lot of fun. “Channel 10 and MasterChef have never seen this much publicity with a top 50 contestant before so it’s a bit of a surprise for all of us,” John said. “Initially it was overwhelming, but now I’m starting to enjoy it more. “It’s been interesting, that’s for sure. A few opportunities have come from it,” John said. John, 36, has been approached by several organisations to run cooking classes for children with disabilities. “I’ve been approached to work as a mentor to inspire children through food and other ways,” he said. The winemaker said his next step was to sit down and develop the classes, which he would like to base on the Junior MasterChef cookbook. “It will be rewarding for them to cook from a book with recipes from able-bodied children.”
The classes are likely to be school holiday workshops and they are currently seeking corporate sponsorship to help with funding. John said wine is still his passion, with blending and bottling his 2011 range keeping him busy. “Rieslingfreak will always be my number one goal, but to be given the opportunity to make a difference in the lives of children is priceless.” Rieslingfreak will feature a slightly sweet Riesling this year for the first time. The grapes are grown on John’s family’s Clare vineyard and he works with Kaesler at their facility. John has not only been busy with his wine, he will also be doing a charity cooking night for SCOSA (Spastic Centres of South Australia) with past MasterChef contestant, Andre Ursini in Adelaide on June 27. He said he was excited to cook for the public, with tickets on sale for $100 through Amanda Jane Pritchard on 0413 445 534. John said he is still doing a lot of cooking at home and for is friends’ dinner parties.
Cooked lamb with lemon yoghurt & vegetables Ingredients: 2.25kg lamb 2tbs coriander roots coriander leaves 3 cloves garlic 2 sprigs rosemarY 6 sprigs thyme 1tbs salt 1 tsp cumin 2 tsp fennel 1 tin chopped tomatoes 1 dry red chilli 1 large red onion 1L vegetable stock 375ml red wine 4tbs olive oil 4 sticks celery 1 red capsicum potatoes greens – brussel sprouts, carrots (or any fresh lemon snow peas, beans, etc. root vegetable) yoghurt Method: Make several incisions into the lamb and place a clove of garlic and a small stick of rosemary in each incision. In a mortar and pestle, make a paste from the coriander roots, fennel, cumin, thyme, dry chilli, salt and olive oil. Firmly rub the paste all over the lamb. Place a frypan on high heat. Once the frypan is sizzling hot, place the lamb into the pan. Seal the lamb on both sides. Approximately 5 minutes per side. Place the lamb in a slow cooker, or in a large casserole bowl, and any juices or spices left over from the frypan. Add vegetable stock and red wine. Chop into chunks the celery, capsicum and red onion. Pour in the tin of chopped tomatoes. Season to taste. Place the lid on the bowl. Place the slow cooker on low and cook 8-10 hours. If cooking in the oven, o place cook at 110 C for 8-10 hours. Two hours before serving, add chopped carrots or root vegetables to the dish. One hour before serving, add the green vegetables to the dish. To make the yoghurt sauce, place the yoghurt into a bowl. Add the juice of half a fresh lemon. Add the lemon to taste. Make some creamy mash potatoes. To serve, place the lamb on a large plate. Surround the meat with the mash potatoes and vegetables. Top the meat with the yoghurt and coriander leaves. To serve, use tongs to pull the meat apart.
John Hughes’ slow cooked lamb with lemon yoghurt and vegetables.
“They like to tell a lot of jokes about me not serving up,” he said of his failed attempt to plate up a dish on the show. John said he is starting to slow cook his meals, coming into winter. “I love slow cooking, especially in the autumn and winter months. “There is nothing better than placing a dish in the slow cooker before you go to work and coming home to a house of aromas of slow cooked meat, herbs and spices. “It’s a warming smell that invites you into the evening dish.” John said he slow cooks all of his curries and casseroles for five to eight hours to make the meat tender with lots of flavour. “I really think you can slow cook any meat, but the key is having moisture in the pan. If there is limited moisture, the meat may end up dry and stringy.”
RIGHT: Using local produce from the Barossa Farmers’ Market, John Hughes has created the perfect winter meal. A red wine would best accompany a roast like this, but as John is passionate about Riesling he cheekily breaks the rules with a bottle of his own Rieslingfreak No. 3.
MOUNT PLEASANT BUTCHER
arded w A t s o M tralian South Aunstry Butcher 2009 Cou
Diced Steak ........................$7.99kg Tasty Chicken Breast Schnitzel ............................$7.99kg Keyneton Grown Pork Loin Chops .................$13.99kg Bolar Roast.........................$7.99kg
Barossa Valley Best Mettwurst 2 sticks for ..................$27.00
Award winning Gourmet Sausages NOW AVAILABLE at Nuriootpa Foodland EFTPOS AVAILABLE PHONE ORDERS WELCOME
8568 2019 8389 1083
All specials available at both Mount Pleasant & Gumeracha Butchers Valid until June 11
Winter Food & Wine, “The Leader”, June 1, 2011 -
Winter Food & Wine Fresh local ingredients key to cooking success
Get all your locally grown Black Angus Beef products at the Barossa Farmers Market
All your other local products located at Barossa Plains Meat at Freeling
Your local fine meat suppliers
By Nina Selleck, Barossa Plains Black Angus Slow food doesnâ€™t mean taking forever to roast or braise a piece of meat. It is about taking time to enjoy food â€“ the choosing of which cut to use, the cooking process and the delight of sharing food with family and friends. Itâ€™s about fresh, local and seasonal ingredients, as natural and as wholesome as possible and many of these can be found at your local farmers market. Long and slow cooking is the perfect way to tenderise meat as it allows rich full bodied flavours to develop. It is also a cheaper way to cook, many of the cuts used in slow cooking are less expensive cuts, it allows minimising waste by using cuts that many have deemed to humble, such as meaty lamb shanks, ox tail and beef shin (Osso Bucco). It is a way in which we firmly believe in, showing respect for the animal by using all of these cuts. Slow certainly doesnâ€™t have to mean over complicated or hard to cook or prepare. Many slow food recipes are quite simple, and for the most of time you can get on with other things or â€“ better still sit back relax and enjoy the aromas that fill the house while the dish just simmers away There is nothing better than walking into your warm home and to be blasted with the sweet subtle smell of your favourite dish on the stovetop or in the oven. Here is one of my favourite recipes that is well worn by the end of winter...
Classic Beef and Red Wine
50 Murray Street, Gawler. Cupcakes, coffee and light meals available 7 days a week.
Barossa Farmerâ€™s Market every Saturday 7.30 - 11.30
made with organic oats
WINTER WARMER PORRIDGE
Carmellaâ€™s Ham, Bean and Chilli Goulash
Phone 0418 892 585 www.healthymuesli.com.au
eN L G a r a P d OrChar Nuriootp
Handmade in the Barossa Valley using quality local ingredients.
JIM & MARGAREt ELLIS
QuALIty FRESH PIckED aPPLeS & PearS avaILaBLe NOW
See uS every Saturday at the farmerâ€™S market! - Winter Food & Wine, â€œThe Leaderâ€?, June 1, 2011
to oRDER PHoNE 8562 4954 IN EVENINGS
This is a dish that was passed on to me by a friend many years ago which really hits the spot on a cold winters day or night. Itâ€™s a one pot dish and is perfect to cook in a slow cooker and come home to at the end of the day. Ingredients: 1 good sized ham hock or ham bones 1 leek, washed and sliced 2 carrots, chopped 1 clove garlic, chopped 2 sticks celery, chopped few big slices of pumpkin, roughly chopped 1 cup cabbage, sliced 1 can crushed tomatoes 1 tin of borlotti, kidney or cannelloni beans 8 cups chicken stock 2 desertspoons Carmellaâ€™s Indian Style Kasoundi Curry Paste chilli paste if you like extra heat Method: SautĂŠ leek, garlic, carrot, celery in oil for 10 mins or so. Add Kasoundi and chilli paste and sautĂŠ few more minutes. Add stock and tinned tomatoes, ham hock or bones and remaining vegetables. Slow cook for at least 2 hours. Remove hock or bones and take the meat off and return to pot. Add beans and bring back to heat. This is a great dish with a big pile of mashed potatoes in which case I would leave them out of the dish, or buttered bread is good too. This will make enough for a few nights or you can freeze it for those nights when you havenâ€™t got time to cook or just canâ€™t be bothered. Leave potatoes out of the dish if you do freeze as spuds donâ€™t freeze well.
Owner of Barossa Plains Meat, Nina Selleck at the Barossa Farmerâ€™s Market.
/FX'MBWPVS GSPN8JFDIT $IJMMJ&HH/PPEMFT Chilli Egg Noodles HN BSFBWBJMBCMF (375 gm) are available at UIF4BUVSEBZ.PSOJOH the Saturday Morning 'BSNFST.BSLFUBU Farmers Market at "OHBTUPO Angaston.
Handmade tarts, pastries and sourdough bread available exclusively from the CarĂŞme 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 firstname.lastname@example.org www.caremepastry.com
New Cupcake Cafe
Ingredients: 100g prosciutto, cut into pieces (Saskia Farm Produce) 2 tblspoons of good quality olive oil (Kurianda Barossa) 2 medium leeks sliced and diced 3 cloves of garlic, crushed 1 bunch of thyme, destemmed 1.5kg diced Barossa Plains Black Angus Chuck Steak 2 tblspoons of plain flour 2 cups of good guilty Barossa Shiraz (set rest aside to enjoy with) 2 cups of local beef stock (this can also be found at Farmers Market) 1 large carrot diced 3 steams of celery diced Large tin of diced tomatoes freshly cracked pepper and salt Method: Gently dry fry prosciutto in a deep heavy based casserole dish for around 2 minutes. Remove and set aside. Add olive oil to pan, add leeks, carrots, celery, garlic and thyme until the hard vegetables are slightly soft. Remove and set aside. Dust BPBA beef in flour and dust off any excess, add another dash of olive oil and cook the beef in roughly three batches until slight browning. Remove and set aside. Pour Barossa Shiraz into the pan to deglaze and bring to the boil, add stock, tined tomatoes, prosciutto and vegetables then add BPBA chuck steak, season with salt and pepper, give a little stir then reduce to low and slow simmer for around 2 hours stirring occasionally for best results. I like to serve with crusty bread and freshly steamed jasmine rice. And of course the remainder of that great Barossa Shiraz... Arghhh!
Winter Food & Wine Saturday’s footy soup 235 Murray Street Tanunda S.A. 5352
(08) 8563 2303
ALL YOU CAN EAT CURRY NIGHT IS BACK!
EVERY FRIDAY NIGHT - ENJOY A BUFFET STYLE SELECTION Adults – $18 Children – $13 (Age 3 to 11)
Come in for our $9.90
(choice of 7 dishes) and go in the draw to
A NIGHTS ACCOMMODATION AT MCCrACkeN COuNTrY Club - VICTOr HArbOur
* Specials are not to be used in conjunction with any other offer.
win a priazcek p
Valued at $120
prize includes: 1 sodastream machine and 3 bottles of sparkling goodness syrups What makes SodaStream perfect for families? Mrs Lorraine Argent, of Angaston with a batch of tomato and vegetable soup. Those who have enjoyed soup at the Angaston oval over the past 30 years are helping Mrs Lorraine Argent raise funds for her favourite football club. Mrs Argent cooks 30 ���������������������� litres���������������� of soup at her own expense for every home-game and said it is her way of giving back to the club that has given her much enjoyment over the past few decades. “I’ve watched my husband and three sons all play football for Angaston and I’ve even got two grandchildren who now play. It’s only minor but the soup is our way of giving back to the club that has brought us joy every Saturday morning.” A few of Mrs Argent’s specialties include pea and ham, chicken noodle, tomato and vegetable and pumpkin soup, chosen for popularity and cost.
“We grow our own tomatoes and pumpkins, which helps a lot with the cost and I always look out for specials when shopping.” Mrs Argent said when making bulk amounts of soup, she found it easier to cook by the taste, instead of following a set recipe. “All my soup recipes are made by taste. My husband helps me and I keep adding to the ingredients until they have the perfect ��������� flavour�� .” She said she’s always enjoyed making things and always makes use of the ingredients she has. “People don’t realise how much it costs to run a club, and I don’t know how much they charge for the soup but it doesn’t worry me as long as I can help out in some way.”
• SodaStream is convenient. Keep syrups in your cupboard so your family can enjoy their favourite fizzy drinks, any time without the hassle of driving to the supermarket. • No carrying or storage of large heavy bottles • Each litre of standard sodastream soft drink costs approx. $0.64 …Making it ideal for families on a budget. • You make the drinks so you’re in control of the family’s in take.
to enter ... send your name, telephone number and address to: “sodastream” Competition, “the leader”, po Box 55, angaston s.a. 5353 or 34 dean st., angaston
namE:.......................................................................................................................................................................... addrEss: .................................................................................................................................................................. ..............................................................................................................................pHonE:.........................................
Conditions of entry: Entrants 12 years and under must have parent/guardian consent to enter. CompEtition CommEnCEs WEd., JunE 1, 2011 and ClosEs 4.30 p.m. Fri., JunE 10 2011. Winter Food & Wine, “The Leader”, June 1, 2011 -
Winter Food & Wine
g n i m War
As the weather begins to change, personal and restaurant menus around the Barossa begin to cater to the need for hearty, steaming hot meals to take the edge off the chill in the air. Diners go from ordering fish and chips with crisp white wines, to steaming heavier meat dishes with a heartier red. Chef at the Wanera Wine Bar and Restaurant at Angaston, Mr Gabe Wilson said braising becomes a popular cooking technique in the cooler months. Gabe, who began working at Wanera at the end of last year, said people want to eat food that fills them up in winter, such as hearty soups. “The idea of being too full is nice when it’s cold,” Gabe said. Gabe, who will be putting a braised lamb and beer pie on Wanera’s winter lunch menu, said rosemary and thyme go well with winter meats and thicker gravies become more popular.
Winter is the perfect time for Gabe to indulge in his favourite home-cooked winter meal, curry. “I have a bit of a curry addiction and I was taught to cook it by a Sri Lankan lady.
to “useI want the best of what the Barossa has to offer.
– Mr Gabe Wilson
“It has so much flavour in one bowl.” He said winter is the time to kiss white wine goodbye and say hello to red wine and port. Gabe’s tips for a perfect homecooked braised meal were to cook meat at a low temperature
and choose the correct piece of meat. “The cheaper cuts of meat were generally better for braising,” he said. An Italian gremolata (a chopped herb condiment) is a perfect accompaniment to a warm and steamy meal to give the dish a hint of something fresh. “The zest of a lemon, very finely diced or sliced garlic and finely chopped parsley leaves would make a simple and tasty gremolata.” Gabe said he is enjoying his time at Wanera after previously working in South London and likes cooking simple but quality food. “I want to use the best of what the Barossa has to offer.”
RIGHT: Wanera Wine Bar and Restaurant chef, Mr Gabe Wilson with a warming winter soup.
The sights, the smells, the taste of Tanunda Bakery will capture your senses
TIPS FOR THE PERFECT ROAST Slow roasting is usually the preferred method, as it ensures the joint is well browned outside, moist and tender inside. Salt is best added afterwards, as it can take moisture out of the meat. If a recipe calls for salt and pepper added before roasting, rub them onto the fat, rind and skin, never on the cut surface. Rub salt into pork skin before roasting to get a crispy crackling. Best practices are preheating the oven and letting the meat come to room temperature before cooking. Beef may be served underdone. Make sure that lamb, veal and pork are cooked thoroughly. Choose meats with a layer of fat. If meat is very lean, rub with good cooking oil on the cut surface, so it will not dry out. Place the meat on a rack, fat side up, inside of a roasting tin. This holds the meat out of the drippings and prevents burning at the bottom, it also means the roast will be self-basting. Rest the roast for 10-20 minutes before carving for a juicier, more tender roast. Loosely cover with foil and let stand in a warm place to rest.
At Tanunda Bakery we believe in baking our bread and pastries fresh every day. The instant you enter our bakery you will be captured by the smells and sights of our crusty breads and sweet pastries. Visit us today and surround yourself with delectable goodies.
Breads, Rolls, Pastries made and baked fresh every day!
EAT IN OR TAKE AWAY!
Warm up with a hearty soup or a coffee and cake
Take advantage of our outdoor heated dining area this Winter and relax with friends
Shop 3, 181 Murray Street, Tanunda
Phone: 8563 0096
- Winter Food & Wine, “The Leader”, June 1, 2011
PERFECT ROAST POTATOES Choose medium potatoes that are all about the same size to ensure they cook evenly and look good on the plate. Don’t be tempted to cut the potatoes too small to help reduce the roasting time, as too-small pieces will dry out faster and will not be light and fluffy inside. You can roast the potato at the same time as a joint of meat, as long as the pan is large enough to accommodate everything for even, crisp cooking. For an extra crunchy potato, try cooking with the skins on. When potatoes are just about done, sprinkle with your favorite spices and herbs for more flavour (garlic, parsley, rosemary). New baby potatoes are the perfect size to roast, just wash them and they’re ready to go. After parboiling the potatoes, you can refrigerate them until ready to roast (saves time for later).
Winter Food & Wine Quality coffee at home with ease
Mr Paul Amos, owner of Barossa Coffee Roasters, with coffee beans from the Barossa’s only roastery.
NEW WINTER MENU
Paul started roasting it on a popcorn machine for personal use and bought his commercial roaster ‘Little Red’ after demand for his product increased. “People kept asking how they could get our coffee and we thought we’d take the plunge and go into business.”
OPEN 7 DAYS
Our alfresco Coffee House is now enclosed with café blinds and fully heated for your comfort
117a Murray St, Tanunda – 8563 3116
No longer do people have to leave their house to enjoy a good coffee, with so many choices and methods available to make a quality, steaming mug at home. Mr Paul Amos, owner of Barossa Coffee Roasters at Seppeltsfield, understands the steps it takes to make a good coffee at home. Paul said the first step to a quality homemade coffee was buying a fresh product, just as you would if you were cooking a meal. “We draw a comparison with cooking or making wine, you have to start with a really good product,” he said. “You have to start with the freshest coffee because the longer it sits around, the more flavour it loses.” From that starting point, there are many different options, such as methods used to make the coffee and also the type of coffee made. Paul said using a plunger is a more gentle brewing method, while using an espresso machine extracts the coffee oils more efficiently because of the pressure the machine provides. He said plunging and using an espresso machine were the two main coffee-making methods, but stovetop espresso and drip filters are other ways of making coffee. Paul said he gave up the instant variety a long time ago and now enjoys fresher, healthier coffee. Barossa Coffee Roasters have a focus on sustainable and ethical products, with two fair trade certified coffees. “In the Barossa, we know how important it is to look after our primary producers, and it’s no different with the people who grow the coffee.” Paul and his wife Janelle decided to start the Barossa’s first roastery about a year ago after he became sick of driving to Adelaide to get fresh coffee.
Mamma Mia! Warm up this winter with a freshly cooked pizza
• Delicious Pizza • Salads - Falafel, Tabouli & Hommus • Icecream • Famous Kebabs • Pasta • Delicious Sweets
51 Murray St, NURIOOTPA
Freshly roasted coffee is now pouring at The Corner Bakery in Williamstown, available by the cup or bag to take home Drop in and see Bec and the Team for a locally roasted coffee experience
Pizza and Gourmet
Paul with his commercial coffee bean roaster, ‘Little Red’.
Delivery service now available
Now available at the COOL end of the Valley!
Available weekly at the Barossa Farmers Market Winter Food & Wine, “The Leader”, June 1, 2011 -
Winter Food & Wine A Slice of Damon As the clouds roll in and the days grow darker, what better way to stay warm and snug than with a hearty bowl of soup. Match it up with some crusty bread and you’ve got yourself a cozy winter delight. The possibilities and flavour combinations for soup are endless. This will be extremely evident throughout the valley over the next coming months. The aromas of stock and slow bubbling blends will become very apparent in Barossa restaurants, promoting satisfying bowls of homely comfort. Soup is a great starter for winter functions, a crowd pleaser at corporate meetings and is a convenient ‘grab and go’ feed. Some of my favourite varieties include: Cauliflower and Rosemary; Leek, Parsnip and Potato; Cream of Sweet Potato and Carrot; Tomato and Basil; Chicken and Barossa Noodle; Cream of Asparagus; Field Mushroom Veloute; Broccoli, Zucchini and Blue Cheese; Thai Style Beef and Mushroom; Spicy Chorizo Minestrone. Whether it is a traditional family recipe, a classic combination, or a more adventurous pot of ingredients, scrap the canned soup and get cooking. It will warm your senses and boost your immune system! Don’t forget the wood oven bread!
Damon de Ruiter
Makes 2 litres of soup Preparation and cooking time 1½ hours 100g butter 300g onion finely chopped 1 x clove garlic finely chopped 30g curry powder 120g flour 30g tomato puree 2½Lt beef stock 75g chutney finely chopped 100g apple finely chopped 50g rice 100ml cream Method 1. Melt the butter in a deep pan, add the onion and garlic and cook to a light brown colour. 2. Add curry powder and flour and mix in well. Allow to cool. 3. Add tomato puree, mix in well. 4. Add the hot stock gradually, mixing with a wooden spoon to avoid lumps.
5. Bring to the boil, skim and season 6. Add chutney and finely chopped apple to the soup 7. Simmer for 45minutes 8. Pass through a fine strainer into a clean pan and re boil 9. Cook the rice in boiling salted water, drain and add to the soup 10. Finish with cream and season to taste before serving
Swing back to home-grown vegies DR2923
Create more with Perfecto Pizza
There is nothing more satisfying than enjoying a freshly home-baked pizza on a cold winter’s night. You will be uplifted by the welcoming aromas created by your new electric “Perfecto Pizza” and the built in stone ensures a crusty base every time. This fantastic kitchen essential also allows you to create the most delicious omelettes and frittatas.
Only $149.99 Includes a deep dish tray, stone base, two spatulas and a 12 month warranty.
Bon appetite Villa Homewares & Gifts 131 Murray Street, Gawler 42 Murray Street, TANUNDA P: 8523 0533 P: 8563 3303 OPEN MONDAY TO SATURDAY OPEN 7 DAYS
Your local kitchen & cookware specialist! 10 - Winter Food & Wine, “The Leader”, June 1, 2011
More and more young people are taking an interest in healthy eating and trying their hand at raising home-grown vegetable gardens. Mrs Erica Bartsch from the Barossa Nursery, Nuriootpa said there has been a rise in seedling sales, and people are choosing to grow their own vegetables so they have control of chemical use and can pick them at their freshest. “Store-bought vegies are often kept in storage which erodes away the flavour and Vitamin C, and people growing their own vegetables can monitor the chemicals being used.” Seedlings are a safe option for those new to growing a garden because they don’t need much work, said Erica. Mrs Erica Bartsch with a range of “It is easier to grow vegetable seedings from Barossa Nursery. seedlings than seeds; you can water them with a seaweed-based solution called Seasol, In the wet weather, slugs and snails will apply again a week later and then leave be common and can be prevented with Spinosad, Dipel and snail bait. the rest up to nature.” “Spinosad is a very safe spray to use Popular choices to plant during the cooler weather are cauliflower and that will instantly kill caterpillars, whereas broccoli, and are at their optimum before Dipel exclusively kills caterpillars, but the white flowers appear on the broccoli will take the bug a few days to die after eating the poison.” and when the heads look full. Aphids and cabbage moths will put “Home-grown broccoli and cauliflower heads probably won’t reach the size of holes in the leaves of the vegetables store bought ones, so they are best and can be prevented with Confidor to pick when the head looks full,” she or Pyrethum. “When purchased from home said. “I would definitely recommend garden stores, these chemicals are cauliflower because it is high in Vitamin very dilute and won’t cause problems C and antioxidants, and can help to health, just remember to always wash the vegies before eating or prevent cancer.” An important thing to watch cooking them.” out for when raising a vegetable Erica said as well as keeping up garden is common pests, which with the insecticides, a regular light can usually be prevented with light hoe would help keep the weeds in chemicals from home garden stores. check.
Winter Food & Wine
Super foods for winter
• Citrus fruits – these nutrition-packed fruits (oranges, mandarins, grapefruit and lemons) are a great source of vitamin C, which has been shown to help fight infection by enhancing immune system function. • Pumpkin and sweet potato – both are an excellent source of the antioxidant betacarotene (responsible for their yellow-orange colour) that helps to reduce oxygen’s damage to body cells. In addition, sweet potato has a low GI level which is great for your blood sugars and keeps you feeling fuller for longer. • Soup – it’s hot, tasty and nutritious. Soup is perfect for those wintery days. Not only do most soups provide a number of vegetables, they also provide water which is often forgotten about during winter. Hot liquid also helps break up congestion and liquefy mucus. • Tea – for 5000 years the Chinese have used tea to treat many aliments including colds and coughs, body aches and pains. Tea is a natural source of antioxidants called flavonoids, which help strengthen the body’s immune system. • Garlic – garlic’s very distinct smell can be attributed to allicin which has been shown to have an antibacterial and antiviral power. In its raw form, eating garlic regularly can help to prevent a cold taking hold. • Ginger – like garlic, ginger has been shown to improve the immune system’s ability to fight infections. It also has a warming effect on circulation which helps to reduce fever.
again and again. Josh has many favourite dishes, with the Indian Vindaloo curries and Asian stirfrys being favoured. Dishes like Butter Chicken, Madras and Beef Mongolian run a close second. The dining room is open Thursday to Sunday all day from 12 noon to 8 p.m., with the kitchen open for dinner only on Tuesday and Wednesday nights 5 p.m. - 8 p.m. Josh also puts on a ‘Daily Special’ to entice the tastebuds. Catering to the requests of many local patrons, Joanna has started an 8-Ball Competition every second Sunday for a bit of fun. Entry into this competition is $5, with the ‘winner takes all’ and a voucher for the runner-up. But be aware, this competition is not your usual variety 8-Ball game. One day it may be a mixed-doubles day, the next Ladies v Men, and this is all about having fun and keeping warm during the cold winter months. Sounds like the place to be on cold wet day! Joanna has also continued raffles on a Thursday and Friday night, along with happy hour on Wednesday’s 5.30 p.m. - 6.30 p.m. On Sunday, June 5 “Sumo Sunday” family fun day will kick off at 1.30 p.m. and then stay on for a special dinner prepared by Josh. Call into the Clare Castle, catch up with friends, have a ‘coldie’, great food, relax and enjoy the warmth of the open fires and country atmosphere. Remember – no Pokies at the Clare Castle Hotel.
E HOTE E L R L TA OPEN 7 DAYS 11 AM TILL LATE
8528 5217 MEALS AVAILABLE TUES-SUN LUNCH 12-2 DINNER 6-8
SUMO SUNDAY ily Fam y a Fun D
New owner of the Clare Castle Hotel, Ms Joanna Morris.
from 1.30 p .m.
Good home cooked specials from just
NIGHTLY SPECIALS Scotch Fillet $15 Rump Steak $15 Seafood from $12 Schnitzels from $10
Clare Castle HOTEL
PHONE 8566 2103
105 main Street, Kapunda
LY N D O C H H O T E L
Tips for staying healthy this winter
• Maintain regular exercise, plan extra sessions with friends and swap workout times to the afternoon when its warmer. • Eat more soup – plain soup before a meal has been shown to reduce your total intake of calories by 20 percent. • Drink more green tea and add in some chilli to help fat burning. • Make sure you are getting good fats every day from nuts, oily fish and soy and linseed bread.
Kapunda has welcomed new owner of the Clare Castle Hotel, Ms Joanna Morris, with overwhelming support since stepping into the hotel at the end of March. Originally from Perth and having previously managed and worked in Clubs, Joanna has entered into this new adventure with 15 years’ experience. Also an experienced book-keeper, Joanna continues to help her clients with this service whilst taking charge of the hotel. Being a family run business, patrons are assured of a bright, cheery greeting and personalised service. Established in 1859, the hotel has had a small revamp with the covered beer garden semi-enclosed with café blinds and large grassed area for entertainment, along with a large LCD flat screen TV added for extra entertainment. The dining room with a seating capacity of 40 people has been redecorated, and with the combustion wood fire, exposed local stone walls, gives the room that warm cosy family touch. The dining room can also be booked for small private functions along with tailored special menus if required. With the large open fire place in the main bar, the Clare Castle Hotel offers a warm and inviting atmosphere to locals and travellers alike. Mr Josh Leach has stayed on as chef for the hotel and is looking forward to the new winter menu. The meals are freshly prepared and the quality has people returning
FUNCTION ROOM AVAILABLE FOR MEETINGS, PARTIES, ETC. SEATS 35 BEER GARDEN COLD BEER – WARM FIRES
Come and enjoy yourself at the Tarlee Hotel
MEA D AY LS SUN D AY
8 5 2 4 4 2 11
Bookings Essential MON ~ 3 C D AY TUE O M O N D AY T U E S D AY W E D N E S D AY T H U r S D AY SALOON SOU U r S S D p, rO T E Home made pies & Grainfed rump Seafood night from Gourmet Schnitzel, choice of AY AST/ S p E BAR NIGH C fiSH S L i curries from $14.90 A $15.90 $15.90 12 toppings from $11.90 $15.9 SPECI DESS A L ~ E rT 0
When it’s cold outside sugary comfort foods are often on the menu. The problem is that while they’re keeping us warm, they’re also expanding our waistline. If you want to stay healthy throughout winter, choosing foods that are based on vegetables, fruits, wholegrain breads and cereals will head you in the right direction. During winter we naturally burn more fat because our body temperature is forced to adjust to change in temperature. Many Australians are very lazy when it comes to winter and because our physical activity drops we need to be careful not to overindulge in the wrong foods. A great tip is to load up on curries and chillies, and also drinking green tea for antioxidants and eating pumpkin and carrot because they are low in calories and will keep you warm. We need to think of winter as a time to nourish ourselves. Taking time out to enjoy the company of friends and family and starting a new exercise programme is a great way to start.
New at the Clare Castle Hotel
Healthy winter habits
Winter Food & Wine, “The Leader”, June 1, 2011 - 11
Winter Food & Wine Enjoy the season’s best ...
FRIDAY & SATURDAY OPEN FOR DINNER 6 p.m. - Late BOOKINGS ESSENTIAL PHONE 8524 5333
Experience aCellar Selection Tasting
OPEN MON-SAT 9.30am - 4.00pm SUN 9am-4.30pm
Open 7 days 10.30 a.m. to 5 p.m. Cnr of Barossa Valley Way and Vine Vale Rd, Tanunda
E: email@example.com www.simpaticowines.com.au
Barossa Valley Way, Lyndoch
P: 08 8561 1222
r a B e in W a r e Wan & Restaurant
The Place to Be...
JOIN US FOR BREAKFAST Saturday & Sunday from 8.30 am AND ENJOY ALL DAY DINING
NEW WINTER MENU NOW AVAILABLE
12 - Winter Food & Wine, “The Leader”, June 1, 2011
65 Murray Street, ANGASTON
8564 3275 DH0832-V6
Open 7 Days
Winter Food & Wine Experience a Cellar Selection Tasting
three magnificent cheeses. It’s the perfect way to experience food and wine the Simpatico way. Come along and meet our dedicated team. They are all there to ensure your experience at Simpatico Wines leaves you wanting to hold your next function, event or wine tasting with them. Simpatico Wines’ premium boutique cellar door and winery won’t disappoint you ... corner of Barossa Valley Way and Vine Vale Road, Tanunda.
The pie floater The South Australian National Trust has traced the history of the pie floater back over 130 years and is now a South Australian Heritage Icon. The pie floater meal consists of the traditional meat pie sitting upside down in a plate of thick green pea soup. It is traditionally served with tomato sauce and, although subject to the taste of the individual consumer, mint sauce, salt and pepper, vinegar or even worcestershire sauce. The addition of the pea soup provides extra flavour and dietary fibre, and extends what otherwise may be considered a snack to a full meal. While the dish has appeared in other Australian locations – 1950’s Brisbane and notably in Sydney at Harry’s Café de Wheels – it has made its biggest mark in South Australia.
Saltram Wine Estate at Angaston will once again host some of Australia’s famous cricketing legends for an intimate lunch with captivating interviews. M o d e r a t o r, G e o ff R o a c h (Executive Sports Writer) will be joined by former Australia cricketers Ian ‘Chappelli’ Chappell and Mark ‘Tubby’ Taylor on June 16, 12-3 p.m. for a three course lunch with beverages. Ian Chappell, the South Australianborn righthand-batsman, captained Australia in 30 Tests between 1971 and 1975, and while he was in charge Australia did not lose a series. Mark Taylor was a Test opening batsman and captained Australia from 1994 to 1999. His captaincy was widely regarded as adventurous and highly effective. These two past captains for Australia are now high profile cricket commentators. Join them exclusively for one day only in the Barossa at Saltram Wine Estate for lunch, as they share highlights and reminisce on their careers with the Australia cricket team. Tickets ($135pp) are on sale now. Bookings are essential as this is a limited ticketed event and full payment secures your ticket. Bookings and enquiries to Kristyn Hams on (08) 8561 0212 or kristyn. firstname.lastname@example.org
with Stuart Bourne
The Vintage Festival is over and what a Festival it was. I was delighted to see so many wonderful events, all very well attended, participate in a few myself, and be part of the buzz that surrounds us every two years. Vintage 2011 for winemaking is also over for another year, and I am very buoyed up by the wines of 2011, even though it was quite a difficult year for some. Look out one day for the ones that did make it through to the crusher, because there are some certain stunners to be found. Obviously it is this time of year that the winter warmers come into their own. This beautiful region is so famous for its red wines of incredible concentration, depth and power and what could be better – a great selection of flavoursome local produce, matched up to a warming glass of Shiraz, Cabernet, Mataro or Grenache. All four varieties thrive in the Barossa and all have their own unique character. I always have been a massive fan of all, but if pressed I will always default to Shiraz. The great red grape of this Valley has so many intricacies, based on where in the district it comes from and who is behind the making – but all will appeal to anyone who enjoys a glass by the warming glow of the open fire. Don’t forget also the fortifieds. Winter is simply not right without the emergency bottle of Seppeltsfield fortified, to chase away the cold. Sipped slowly at the end of a great meal, it’s the elixir of the Barossa. A great cellar always has at least one. So here’s to another great harvest complete, and fabulous Festival delivered, the joys of winter, the anticipation of spring, the simple pleasure that revolves around our culture, food, history, wine and art – that make up the myriad of colour that is the Barossa Valley. As always, laugh till you burst, share great food and wine with people you love, chuck on another jumper and be safe in whatever you do. Yours in great wine, Stuey B., Winemaker
Pie floaters are typically purchased in the street from pie-carts as a late evening meal. The pie-cart was typically moved into position at lunch time and in the evening, doing business until lateevening or early-morning. During the 1880’s, there were 13 pie-carts operating in Adelaide city centre. By 1915 there were nine pie-carts in operation, but by 1958 this had reduced to two: Balfour’s pie-cart on North Terrace outside the Adelaide Railway Station, and Cowley’s in Victoria Square outside the G.P.O. When the Glenelg Tramline was extended from Victoria Square into North Terrace past the Adelaide Railway Station, the Balfour’s piecart closed. The pie-cart is now only situated next to the G.P.O. in Franklin Street.
Special guests: Ian “Chappelli” Chappell & Mark “Tubby” Taylor
Thursday, June 16 12 p.m. – 3 p.m.
3 course lunch with beverages
Tickets $135 pp exclusive evenT, book now! kristyn hams 8561 0212 email@example.com
Simpatico Wines (cellar door pictured above) is all about iconic SWR Shiraz, surprising Cabernet Sauvignon, floral and flinty Viogniers and crisp Semillons, just to name a few. Whether it is over the June long weekend or the Barossa Gourmet weekend, or perhaps just a leisurely day out, come and see the team at Simpatico Wines and experience a Cellar Selection Tasting with five premium wines accompanied by
Cricket legends at Saltrams
Winter Food & Wine, “The Leader”, June 1, 2011 - 13
Winter Food & Wine Open a top drop...
Saltram Wines Winemaker’s Selection Shiraz Tempranillo A warming winter red, the Saltram Winemaker’s Selection Shiraz Tempranillo has been handcrafted from special parcels of fruit from the surrounding Saltram Estate vineyard in Angaston. Spice and mineral notes are evident on the palate. ‘Granite’ tannins contribute to the fine, linear structure while the flavours of redcurrants, citrus rind and cranberries give the wine a lingering vibrancy.
Seppeltsfield Wines 1911 Para 100 year old Vintage Tawny Seppeltsfield Wines are the proud custodians of the priceless collection of fortified wines spanning more than 150 years of winemaking excellence.
Peak Drinking: This wine will gain complexity and interest over the next 10 years. RRP $49.99. For the month of June visit Saltram and mention this review to receive your 6th bottle of Winemaker’s Selection Shiraz Tempranillo FREE when you purchase five.
In 1866, plans to build a new stone cellar were started by Joseph Seppelt, the founder of Seppeltsfield. In 1878 the stone cellar was completed by Benno Seppelt.
Simpatico Wines SWR Shiraz 2008
To celebrate, in a gesture both unique and inspirational, Benno selected a puncheon of his finest wine and gave instructions that it was not to be bottled for 100 years.
100% Barossa Valley fruit. Aroma lifts of dark forest berries, subtle spice and fresh leather and cassis. The palate awakens to striking fruit texture and weight that fills the whole palate. The soft powdery tannins also focus the fruit which provides length, and allows the wine to stand up and be noticed. Integrated new French and American oak add even more of an element of complexity.
This became a magnificent tradition and Seppeltsfield Wines is now the only winery in the world to have significant stocks of wine laid down in consecutive vintages over 100 years. Over the generations, the 100 year old Para Vintage Tawny has retained remarkable consistency of style and character. A full-bodied tawny style, awesome in its power and concentration, every drop holds the promise of an exquisite life-enriching experience.
A Shiraz of true nobility, to indulge in now or to thoroughly immerse yourself in after cellaring for up to 15 years. We recommend decanting for full palate development and enjoyment.
Colour: Thick and viscous, opaque chocolate density with golden hues. Nose: Plump dried fruit and raisins soaked in liqueur, overlaying dark chocolate and toffee. A hint of strong, cold Lady Grey tea. Palate: Concentrated Black Forest Gateau, bitter dark chocolate and rich dried fruits. Despite its age, this wine is fresh and creamy with lip smacking acid and a mouthwatering finish. Great balance and length of flavour... (how long is a piece of string). Food Matches: Ideally suited to cheese and dessert.
CENTENARYCELLAR CENTENARYCELLAR Current�Release� Current�Release�
1911�Para�Vintage�Tawny� 1911�Para�Vintage�Tawny� �
Cellar�Door�Open�7�days�10.30am�–�5.00pm��� Seppeltsfield�Wines,�Seppeltsfield�Road,�Seppeltsfield�SA�5355� Phone:�(08)�8568�6217��Fax:�(08)�8562�8333� E:�firstname.lastname@example.org��������W:�www.seppeltsfield.com.au� 14 - Winter Food & Wine, “The Leader”, June 1, 2011
Winter Food & Wine Point of difference for Eden Valley Region Eden Valley will have a point of difference when selling their wine, with the new embossed logo on the side of their Riesling bottles. The new bottles, which were 25 years in the making, will allow customers to distinguish the wines made in Eden Valley from other bottles in both the international and domestic wine market. The embossing on the bottle incorporates vine rows and the long sweeping hills of the valley with a bold heading to identify the region. Moculta winemaker, Mr David Barnett, who became involved in designing the bottle eight years ago, pushed the process forward
and his business, Hartz Barn Wines, were the first winery to utilise the new design. “The design was exactly what we required in a bottle and we’ve so far received an excellent response from people who will be selling the product,” said Mr Barnett. He said the bottle was built so that any winery selling Eden Valley Riesling could put their label on and the embossing would still be visible. “The embossing is great because it will enhance recognition of the Eden Valley Region and differentiate the Riesling from others in the market.” Chief Executive Officer of the Barossa Grape and Wine Association (BGWA),
Mr Sam Holmes said over the 25 years many designs had been suggested that just didn’t cut it. “Getting a group of grape growers and winemakers to agree on a design was like filling a footy sock full of worms, so we were thankful for Mr Barnett’s persistence to push it forward.” He said the BGWA was also able to support the project with an unbiased perspective on the design. Staff from Vinpac International, Angaston worked closely with Eden Valley winemakers throughout the process and the first run was recently produced.
Mr David Barnett (far right) and his business, Hartz Barn Wines, were the first to utilise bottles using the embossed logo (right) identifying the Eden Valley Region.
New cider aimed at blokes Let’s face it, there’s guys out there that walk into the beer aisle and survey the selection. They get to the cider section and quickly turn away, as if just being near the stuff will call their manhood into question! That’s where high quality boutique wine producer, Kellermeister of Lyndoch, steps in and saves the day! The boys, or should we say men, in the cellar have been hard at work, handcrafting a premium apple cider for their mates! The new Boots Cider is unashamedly aimed at the blokes, and is described as ‘��������� manmade’ �� – ���� for men, by men. Despite the fact that cider sales have grown by more than 20% across Australia over the last
12 months, some blokes have resisted the trend. But with a product like Boots Cider now available, those blokes who have been reluctant to change their stubbie of choice to what was once touted as ‘a girl’s drink’, now have little reason not to knock the top off one. The Boots Cider is brimming with great apple flavour and has a crisp and refreshing finish. Cleverly bottled under 330ml crown seal, the packaging features Kellermeister’s iconic gumboots and proudly bears the slogan ‘manmade’. Until the sun arrives and the blokes dust off their barbies, this refreshing new release is the perfect way to wash down all those warming winter favourites like pork bangers and mash.
Winter Food & Wine, “The Leader”, June 1, 2011 - 15
Winter Food & Wine For your diary... ‘Stew & Shiraz Day’
fter starting this event several years ago with a simple stockpot of stew over a campfire, the Whistler Wines crew at Marananga have seen the popular ‘Stew & Shiraz Day’ grow into one of their favourite events. Held on the Sunday of every June long weekend, ‘Stew & Shiraz’ is a great family day out with a children’s craft marquee, face painting, horse rides, fun in the scrub and music by ‘Beehive’. The many campfires, hot soup and steaming stew, cooked by well-known chef, Owen Andrews, make this a real ‘winter warmer’.
Warm your senses
n the back of a hugely successful Barossa Vintage Festival, the Barossa again prepares to kick up its heels when it celebrates the NAB Barossa Gourmet Weekend, August 20-21. Promising visitors the warmest of welcomes, and the finest of wines, the Weekend is an opportunity to sample Barossa hospitality at its best. This year sees the introduction of some special events guaranteed to delight locals and visitors alike. Take in a movie at Jacob’s Creek Visitor Centre on August 19, or relax with selected museum wines at the Penfolds Supper Club. For those with a culinary bent, the Regional Cooking School at Yalumba on August 21, hosted by Peter Clarke from Vintners Bar and Grill, will be the hottest ticket in town. With 27 wineries showcasing their best drops, paired with heart-warming food and the best of South Australian live entertainment, the NAB Barossa Gourmet Weekend is guaranteed to banish the winter blues. Amongst others, longstanding Gourmet favourites such as Peter Lehmann Wines, Schild Estate and Whistler Wines return, along with boutique producers Artisans of Barossa and last year’s crowd-pleaser, ‘The Magnificent Seven: Wine Guns from the West’. As always, the Barossa welcomes the whole family with many venues offering activities and food options for children. The weekend is once again generously supported by major sponsor NAB. Transport for the NAB Barossa Gourmet Weekend has never been easier, with coaches departing from Adelaide and Gawler linking with the shuttle bus service in the Barossa. For more information on either of these services, contact Link SA on (08) 8564 3022. Designated Drivers are encouraged to register at participating wineries to receive a free non-alcoholic beverage. Visit www.barossagourmetweekend.com.au from June for programme details or contact the Barossa Visitor Centre on (08) 8563 0600 or toll free on 1300 852 982. 16 - Winter Food & Wine, “The Leader”, June 1, 2011
PHONE 3 8566 210
VENUE Hotel 3 ENT re Castle V la E C 8566 210 DATE l e t tle Ho nday 2 lare Cas Sumo Su C 8562 494 5 p e m o Jun C ll es ly 8-Ba 7 histler Win Fortnight W 2 8568 190 1 e Jun y a ap iraz D 2 & Veg Sw tew & Sh S it ru F y 2 8561 021 it 1 n u m June m es nt Co t. Pleasa ltram Win M a S 8 6953 2 1 te 856 June a t h s c E n y u e L ll a ’s 7 Captain Barossa V 8568 190 June 16 p a t h Veg Sw 953 Curry Nig y Fruit & it n u 8568 6 e m t June 17 a m t s o E C y t e an all 953 Mt. Pleas Barossa V 8568 6 e t June 26 a t s E y ht alle Curry Nig Barossa V 5 1 ly u nues J ht arious ve ig v t N a y rr d u n e C eek Aug 12 ourmet W G a s s ro Show a nal Wine 1 NAB B io -2 g 0 e 2 R g a u A ranang nual Ma n A Aug 27 r Show Gawle 8 -2 7 2 g Au
Community Fruit & Veg Swap – growing success
ince the launch of the Mount Pleasant Community Fruit & Veg Swap on May 7, the fresh home grown produce market has been a huge success. With nearly 150 members, and with new members still joining, the Community Fruit & Veg Swap continues to grow. Members are enjoying the social contact, learning new gardening tips, and delighting at the weird and wonderful fruit and vegetable varieties that are being shared. Every Fruit & Veg Swap is a surprise – you never know who is going to show up and what they might bring to share, be it luscious ripe figs, spectacular purple potatoes, sourdough culture, or delicious fresh mushrooms. These regular swaps provide an opportunity for members to share surplus produce, be it fresh or dried fruit and vegetables, preserves, eggs, seeds and seedlings, preserving kits or compost, baked goods, or recipe and gardening books, and share it with other swappers while having a ‘cuppa’ and a chat. Swaps run between 9 a.m. and 12 noon fortnightly on Sundays, and members are encouraged to come for as much or as little of that time as they would like. The next two swap dates are on June 12 and 26 and are held at the Mount Pleasant Natural Resource Centre, 132 Melrose Street. So if you are a regular swapper or if you’ve never been to one of the swaps but would like to see how it all works, we would love to see you there! For more information either call into the Mount Pleasant Natural Resource Centre or contact Faye on email@example.com or phone 8568 1907.
Patrons enjoy the social aspect of the Fruit & Veg Swap.