wine AUTUMN 2010
Lorna & Des Schiller – Preservation of a culinary art: Story page 3 Autumn Food & Wine, “The Leader”, March 3, 2010 -
Autumn Food & Wine
Handmade tarts and pastries available exclusively from the Carême stall at the Barossa Farmers Market Open every Saturday 7.30 a.m. to 11 a.m.
Local ofrnufitl,avour big
Come in and see our range of dried fruits packed full of flavour available now.
Gully Gardens See our range of dried fruits packed full of flavour to make your tastebuds water. OPEN:
Thurs - Fri 9.30 a.m. – 3 p.m. Saturday 9 a.m. – 12 p.m. or by appointment
Lot 491, Gawler Park Road, Angaston
Phone: 8564 2606
Ballycroft artisan cheese Hand made cheese from Barossa Valley jersey milk
Phone: 0410 183 215 for enquiries Available at the Barossa Farmers Market and Sevenhills Producers Market. The last Saturday of every month.
Waechter Dux Get your fresh Ducks and Geese for Easter at Barossa Farmers Market
Phone 0402 909 799 DH0696-V2
- Autumn Food & Wine, “The Leader”, March 3, 2010
The Cups ’n Cakes stall at the Barossa Farmer’s Market with Nicole Hayes, Gina Nitschke and Tanya Ramsey.
Gina’s love of baking becomes thriving business Juggling the age old dilemma of trying to create an income whilst taking care of a newborn, former Primary school teacher and avid baker, Ms Gina Nitschke decided to turn her love of baking into a thriving local business. After having only baked and decorated cakes for family and friends, Gina decided to take the plunge into full time cake making and decorating as a business venture in 2007, establishing Cups ’n Cakes, and becoming one of many regular stall holders at the local Barossa Farmer’s Market as well as taking orders over the phone and via her internet site. “The idea started to form in my mind whilst doing my regular weekend shop at the Farmer’s Market” says Gina. “I saw how passionate all of the stall holders were and I couldn’t help but think how great it would be to be that passionate about something that you have created. “It got me to thinking that the one thing I really loved doing was baking and decorating cakes, so I decided then and there to try to make a business out of what I loved doing, and the rest is history!” However, the Barossa Farmer’s Market is all about the highest quality products and the best of in season produce. Therefore, the usual run of the mill cake recipe just wasn’t going to cut it. So Gina devoted the next six months to carefully developing and constantly improving her own very secret recipe. The cakes were to be baked from scratch, had to taste wonderful, and needed to stay fresh without artificial preservatives. Then came the hard part…. painstakingly and delicately decorating
Beautifully presented cupcake stand.
her cupcakes by hand to suit the very discerning buyers at the Farmer’s Market. Being at the Barossa Farmer’s Market gave Cups ’n Cakes the exposure it needed to launch into the local food scene and before long, the orders were coming in fast and furious, both from locals, as well as clients from around Adelaide who had heard about Gina’s famous cupcakes, wedding and birthday cakes through word of mouth. Gina’s cakes are now so in demand that she has recently taken on two partners – Nicole Hayes and Tanya Ramsey – in order to keep up with demand. Business is better than ever and the three friends couldn’t be happier. After all, what could be better than baking and decorating hundreds of little gifts of sweetness with your two closest girlfriends? The girls in pink just can’t stop smiling! Cups ’n Cakes can be found at the Barossa Farmer’s Market on the first Saturday of the month, or at www.cupsncakes.com.au
Barossa Farmer’s Market, 1st Saturday of the month, or to order phone, Gina 0438 842 116 DH0827
To place an order Phone 08 8563 1490 Email firstname.lastname@example.org
• Cupcakes • Edible Images • Novelty Cakes • Corporate Cakes • Wedding & Celebration Cakes
Hutton Vale Exceptional Regional Produce
Farm Follies CHUTNEY WINE & LAMB Lamb available at the Farmers Market
Phone orders welcome 8564 8270 DH0536
HUTTON VALE, STONE JAR ROAD, ANGASTON
eN L G a r Pa rd a h C r o N
JIM & MARGARET ELLIS
Quality Fresh Picked apricots, Peaches, Nectarines, Plums, Pears & apples in season
to order PhoNe 8562 4954 IN eveNINGS See uS every Saturday at the Market!
Autumn Food & Wine PRESERVATION of a culinary art Food lovers in the Barossa are making sure the art of preserving stays alive. While older generations continue bottling seasonal fruits and vegetables as they have done for years, younger generations are also taking the time to revive the culinary tradition. And when the reward is a pantry stocked full of delicious, healthy and quality produce for the whole year, it is easy to understand why. Trusted Barossa cooks, Lorna and Des Schiller of Tanunda (Food & Wine front cover) are winding down the amount of produce they preserve each year, but still ensure the pantry is well stocked. “I’ve preserved all my life,” said Lorna. “My mum did almost every vegetable – I was one of five children, and you didn’t eat unless you grew it yourself.” Young chef and home economics teacher, Mrs Bianca Saegenschnitter of Truro said while many younger people thought preserving was too time consuming, she found putting the time into making preserves payed off throughout the year. “I love the convenience of just going to the pantry and there’s fruit there, with no additives and I know where it’s from,” she said. “I also preserve spaghetti in a tomato sauce – it’s great for an emergency.” Bianca grew up in an Angaston household that preserved “everything”. “My mother still preserves everything,” she said. “We had a few fruit trees because times were tough when we were kids.
“It’s so great here in the Valley where you get such nice, fresh local produce, and I want to carry on the tradition.” The Fowlers Vacola preserving method has been around since 1915 and became essential during the 1930s Depression. But Lorna said preserving became unfashionable among her peers when freezing became popular. “Freezing became the thing to do, and they stopped preserving... but I’d much rather have the pantry shelf looking nice, and not have to jumble around in my freezer.” Bianca bought her first preserving outfit at a sale at Kapunda when she was 24. Now in her 30s with three children, she said getting them all involved in an assembly line to peel and slice made the process faster, especially when they make 60 jars of peaches alone each year. “As I’m preserving, the kids are opening bottles to eat and wham-o, it’s gone,” she said. “I hope my children will carry on the tradition of preserving... I just find it’s a dying art and it’s a shame because anyone can learn it.” While starting up with a brand new kit can be costly, jars, lids and outfits can be found at many sales. And other than quality produce, no other ingredients are required. As the supply of fresh Summer fruit wanes, Autumn is the time for preserves to come out of the pantry. Lorna and Des said they tended to eat the
Bianca Saegenschnitter encourages people to take up preserving. fruit for breakfast more than for dessert, but Lorna often puts a layer of her preserved fruit on a German streusel cake. And while preserves were popular eaten straight from the jar, Bianca said they were also great for making a quick crumble or flan for an Autumn dessert. Bianca encouraged other people to take up preserving, even if they filled only a few jars each year. “There are no rules, and you can’t go wrong,” she said. “It’s an art, and it’s up to you how you want to paint the picture.”
c i i l o ! s u e D
• Hot Dogs • Fish and Chips • Hamburgers • Chips (gluten free)
a regular coffee and 600ml Mount Franklin for only $5
Dine-In or Takeaway
• Chickens (rotisserie)
TIPS FOR PRESERVING: • Make sure the fruit is fresh, top quality and sourced locally if possible. • You don’t have to use sugar syrup – water is fine and great for diabetics. • To make sure the bottles are clean, sterilise them in the oven. • Replace rubber seals every few years or if cracked, or else bottles won’t seal properly. • Whatever you can grow, you can preserve.
Offer ends March 31
fish, chips, salad and a small coffee for only $10 Offer ends March 31
• Chiko Roll • Dim Sims
100% it • ru • f l a re ies h t o smo
Steak Sandwiches Mrs Macs Famous Pies
Outdoor dining area NOW OPEN!
• Soft Drinks/Fruit Juices • Large Range of Fresh Salads • Foccacias • Yiros/Wraps • Ice-creams DR1169
95 Murray Street, Tanunda
Phone orders welcome – Phone 8563 3843 Autumn Food & Wine, “The Leader”, March 3, 2010 -
Autumn Food & Wine For the love of food and wine... Review by Butts Today we are doing a review with a difference ... Breakfast. In particular, breakfast at Rumours Café located in Wohlers, Tanunda. The fully licensed Café is open from 7.30 a.m. daily with entrance through the Rumours laneway or Wohlers store from 9 a.m., with breakfast available until 10.30 a.m. and Sunday late breakfast until 12.30 p.m. This is a very nice way to start your day, whether you are a local or a visitor to our region. Rumours Café is not only open for breakfast, but also for lunches and snacks during the day. We had our breakfast in a lovely little setting under the sails of the courtyard. The Breakfast Menu consists of a large traditional mixed grill down to a slice of raisin toast for the smaller eater. For myself, it was scrambled free range eggs on a large slice of fluffy toasted bread, and for my partner a breakfast parfait. Both selections proved to be ideal for our needs. The eggs had a lovely texture and taste, served with my selection of fresh chilled orange juice. The parfait was exceptional, with a great mix of fruits – kiwi, strawberry, banana, blueberry and passionfruit – on top of toasted muesli and creamy yoghurt. The blend of offerings from the Breakfast Menu will cover all that you would need for the first meal of the day.
Not being an early riser, I questioned whether I would arise to go to Rumours with guests or for something different to do in the morning, and yes, I certainly would go again for a quiet ‘brekky’. With the local paper, “The Leader” or “The Advertiser” and “Sunday Mail” available to read while waiting for your breakfast to be served, we enjoyed the relaxing setting. And afterward we had the opportunity to wander around the shop and look at what’s new in store. A great morning, and special thanks to Belinda and Nic for taking such good care of us.
TOP: Courtyard at Rumours Café. LEFT: Belinda Wellford, Kathy Murdoch, Nic Burgess and Jodie Chambers (Assistant Manager). RIGHT: Nic and Belinda with two selections from the Breakfast Menu.
Y en ST t M TAkfas
ch C ec om k e ou & to ur
Breakfast & Fantastic Coffee Daily from 7.30am Enter down Rumours Laneway from 7.30am (Wohlers 101 Murray St Tanunda) Relaxed family friendly atmosphere & alfresco dining Great selection of hearty cooked breakfasts, scrumptous lunch, decadent coffee & cake
Take Away available - ph. orders: 8563 1420
PURCHASE YOUR BREAKFAST & BRING A FRIEND TO RUMOURS TO GET THE 2ND BREAKFAST 1/2 PRICE to equal or lesser value
Located in Wohlers 101 Murray Street Tanunda
on presentation of this voucher Offer Expires 21st March 2010 This voucher is not redeemable for cash & is dine in only. Voucher not to be used in conjunction with any other voucher or offer. 1 Voucher per person.
Cafe located in - Autumn Food & Wine, “The Leader”, March 3, 2010
101 Murray St, Tanunda Phone Orders & Bookings: 8563 1420 E: email@example.com
Autumn Food & Wine Pancakes honoured on Shrove Tuesday Easter is traditionally associated with hot cross buns, chocolate eggs, Easter bunnies and fish on Fridays, but what about pancakes? The tasty treats are honoured by Pancake Day held the day before Lent begins, 40 days before Easter. The day is also known as Shrove Tuesday. Anglican Church of the Barossa’s Father Steven de Kleer celebrates Shrove Tuesday by eating pancakes after a special church service each year. He said he grew up indulging in huge cinnamon-filled Dutch pancakes made by his father, but his favourite style is now thin pancakes with lots of lemon juice and just a sprinkle of sugar. “Shrove Tuesday is the only time in the year I really eat pancakes,” said Father de Kleer. “It’s a lovely chance to have some wine, a nice Pinot maybe, with lots of pancakes and to start to think about Lent.” Pancake Day has evolved over centuries as an extension of original Shrove Tuesday celebrations, when Christians tried to use up excess ingredients before the Lenten period of fasting began. Fasting during Lent has been around since the early church began in about 300 A.D., but the connection with pancakes began in the Anglican Church at Olney, England in 1444 when a parishioner was
cooking pancakes before church and, in a rush, accidentally carried them with her to the service. Father de Kleer said Shrove Tuesday marked the day when Christians had to use up all their milk, cream, flour and meat. “They had to use up anything with yeast in it, and all rich foods, so their diets would become simpler and they cut back on excess riches during Lent,” said Father de Kleer. “Shrove comes from ‘to shrive’, which means to strip back to the fundamentals.” A more basic diet helped Christians to focus on looking at their lives, repenting, doing acts of charity, and seeking forgiveness for their sins. In other countries Father de Kleer said Shrove Tuesday coincided with carnivals and huge celebrations. While pancakes are still used to celebrate Shrove Tuesday, peoples’ attitudes towards Lent have changed. “In Australia, Lent does not have to be when people think about giving up something; it can have a positive side as well,” he said. “It’s about thinking about people who haven’t got anything... and some people try to take something up.” For many pancake lovers, Shrove Tuesday provides a great excuse to indulge, but they will find it difficult to last the whole of Lent without eating pancakes again.
Father Steven de Kleer practicing his pancake flipping technique.
r u o y r o f n i p o H . . . s t a e r T r e t s a E
Traditional German BUTTER TOFFEE RABBITS
WHITE OR MILK CHOCOLATE RABBITS Variety of sizes and styles
ALL HANDCRAFTED ON THE PREMISES
BUTTER SHORTBREAD CHOCOLATE COVERED RABBIT FACES
Come in and check out the ever-changing flavours HOT CROSS BUNS • Traditional • Choc Chip • Currants
Open: Easter Saturday from 8 a.m. Closed: Good Friday and Easter Monday
Ph: 8563 0096 Shop 3, 181 Murray Street, Tanunda
Autumn Food & Wine, “The Leader”, March 3, 2010 -
Autumn Food & Wine Open a top drop... Jacob’s Creek Limited Release Lagrein Dolcetto 2007
2007 Grant Burge Filsell Shiraz
Lagrein grown on the banks of the River Murray near Robinvale, Victoria and Dolcetto grown in the historic Langhorne Creek district of South Australia form the basis for this wine, a 75%/25% blend. Deep purple in colour. Lagrein contributes aromas and flavours of blackberry, chocolate and liquorice to the blend, while Dolcetto provides a counterpoint with fragrant sweet red fruits and cherries. Full bodied and flavoursome, with robust yet smooth tannins, well balanced acidity and a soft finish. Good structure and savoury fruit flavours combine to produce a food-friendly wine with good ageing potential in the medium term. This wine is ideally suited to serving with oven baked pork loin with rosemary, or simple pasta of porcini mushroom with herbs and garlic.
Winner of the 2009 Winestate Shiraz of the Year, the 2007 Grant Burge Filsell Shiraz is a prime example of what can be achieved from a top vineyard despite difficult, drought affected conditions. Showing an excellent depth of colour, the intense nose exhibits layers of aromas including dark berries, cedar, chocolate and vanilla. The palate is rich and full bodied, yet possesses the tannin structure to carry the richness with ease. If you can resist temptation, this wine will cellar for 10 years and works wonderfully well with hearty dishes such as rabbit pie or braised lamb shanks.
Irvine Wines The Baroness The Baroness has 52% Grand Merlot, 24% Barossa Valley Cabernet Franc and 24% Barossa Valley Cabernet Sauvignon. This will only vary by 1% or 2% in any year, but the Grand Merlot will always be 50% minimum. The Cabernets come from the vineyards of well known Barossa grapegrowers, and are picked at full ripeness to match the ripeness of the Grand Merlot. This adds to the bouquet in the leafiness of the Sauvignon and the lilac florals of the Franc. In turn these two add magnificently fine, abundant tannins to complex and firm up the palate. The different sites in the vineyard add to the complexity of the wine. The firmness from the stony sections, the fruitiness from the sandy loam, and spiciness from the alluvials at the 390 metre level. Oak: Fifty percent new Allier oak and 50% once used Allier from the recently emptied Grand Merlot. Label: The painting on the label is “Blue Grapes” by Ashleigh Manley, a well known South Australian artist. Calligraphy by Deidre Hassed.
Creed of Barossa 2006 Loveday Vineyard Shiraz First vintage release from the northern Barossa, Moppa sub region. Shiraz 100%. Dark red to black core. The individual characteristics of the Loveday Vineyard come to the fore. Notes of coffee, cedar, red stone fruits, tar, liquorice and spices. Rich and opulent palate showing depth of fruit backed by big tannins, bright acidity adding to the length of palate. The Loveday Single Vineyard Series Shiraz will require double decanting as it has started to lay a considerable sediment. Decant up to four hours prior to serving to maximise the flavours and style of this wine. A traditional wine from a traditional region. Winemaker: Daniel Eggleton.
“Irvine Awards 2009”
• February 2009, Barons of Barossa name Joanne Irvine Winemaker of the Year • Irvine Grand Merlot 2005 – International Wine Challenge 2008 – Gold Medal – Selected in the World’s Best Wines • Irvine Grand Merlot 2004 – International Wine Challenge 2008 – Silver Medal Selected in the World’s Best Wines
with Stuart Bourne
• Irvine Zinfandel Reserve 2005 – International Wine Challenge 2008 – Silver Medal - Selected in the World’s Best Wines • Irvine Merlot 2005 – Wine 100 Wine Guide, May 2009 – 91 Points • Springhill Merlot 2006 – Winestate Annual Issue 2008/2009 – Best of Style • Irvine Albarino 2008 – Winestate Annual Issue 2008/2009 – 4 Stars • Irvine Merlot 2005 – Winestate Annual Issue 2008/2009 – 3 Stars • Irvine Grand Merlot 2005 - Indian Wine Challenge, December 2008 – Seal of Approval • Irvine The Baroness 2005 – Indian Wine Challenge, December 2008 – Bronze Medal • Irvine Grand Merlot 2004 – Indian Wine Challenge, December 2008 – Bronze Medal • Irvine Merlot Cabernet Franc 2006 – Wine Selectors Winter 2009 – Panel’s Pick (One of 24 wines selected from 3000 tasted) • Irvine The Baroness 2005 – Listed in Top 50 in Oz Clarke’s “250 Best Wines 2010” • Irvine Grand Merlot 2004 – The Wine Front – Gary Walsh – 93 Points • Irvine 2005 Merlot – Wine 100, Australia’s leading independent wine guide – Tyson Stelzer – 91 Points • Irvine Grand Merlot – Top 100 Australian Wines – MW Wines – Australia’s Top Ranked Merlot • Irvine Grand Merlot 2005 – Listed in The World’s Best Wines 2008 • Irvine Grand Merlot 2004 – James Halliday Wine Companion 2010 – 94 Points • Irvine Grand Merlot 2005 – International Wine Challenge 2009 – Silver Medal
• Irvine Merlot Cabernet Franc 2006 – International Wine Challenge 2009 – Commended
PHONE 08 8564 1046 ● EMAIL firstname.lastname@example.org www.irvinewines.com.au - Autumn Food & Wine, “The Leader”, March 3, 2010
• Irvine Premium Grand Merlot 2005 – International Wine Challenge 2009 – Bronze Medal
With vintage very much still foremost in our minds, as we all beaver away – making fresh, fragrant whites and rich, robust reds from the 2010 harvest – you could think that some of us have spent more time on making wine and less time on consuming wine. Not quite so ... but the early indications of this year’s vintage look very promising indeed. Whites harvested early are vibrant, lifted and perfumed. Reds so far are rich, deeply coloured and show all the spiciness and warm backbone that is the hallmark of our beautiful region. As the season begins to drop hints that Autumn is approaching and leaves turn colour and fall, my thoughts now turn to medium bodied reds, as the night temperatures show just a hint of crispy cool. As much as we all may be the “Masters of Straight Shiraz” in the Barossa, this great variety will also hang out nicely in a bottle with the likes of Tempranillo, Viognier, Cabernet and Grenache. There are some wonderful Shiraz blended wines in this region, where the winemaker has added a touch of something else into a softer style Shiraz, to come up with a medium bodied blend that is well suited to the change of season. BVE have recently released an E-Bass Shiraz/Tempranillo blend, very much made in this mould. Fingers crossed the good weather continues and lets us bring the vintage home! Cheers, Stuey B. Winemaker, Barossa Valley Estate
Autumn Food & Wine Enjoy the season’s best ...
BAROSSA AND BEYOND
LUNCH WITH THE ALTERNATIVES
T H U R S D A Y M A Y 6, 2 0 1 0 Taste the Mediterranean with our winemakers at an alternative varietal lunch showcasing our latest Australian wines made from Graciano, Tannat, Mourvedre, Sangiovese, Lagrein and Dolcetto. Compare our new releases with a selection of imported wines over a three course Mediterranean inspired menu prepared by our Executive Chef Veronica Zahra. Enjoy the opportunity to discuss the merits of these wines made from grape varieties originating from France, Spain and Italy with our winemakers.
Come and join us for a glass of wine and lunch under the gums with our tempting Summer Menu Krondorf Road,Tanunda
Jacob’s Restaurant at JACOB’S CREEK VISITOR CENTRE Barossa Valley Way, Rowland Flat
Lunch 12.30pm Tickets $70 per person Bookings (08) 8521 3000
Open 10 - 5 Daily
Phone: +61 8 8563 3700 www.grantburgewines.com.au
Clip this voucher to receive your
Buy One Get One Free Coffee at Krondorf
Enjoy Boutique Wines & Beer
Inside & Outside Dining A la carte Menu Private Functions Available OPEN WEDNESDAY - SUNDAY 10 AM - LATE
PHONE 8564 3275 65 Murray Street, Angaston Autumn Food & Wine, “The Leader”, March 3, 2010 -
Autumn Food & Wine A Slice of Damon
As I head to Las Vegas to represent Australia in the World Best of the Best Pizza Competition, I leave you with a pizza recipe inspired by Autumn...
Eating with the seasons has a host of benefits. It provides a healthy sustainable diet and is a positive advantage to your body, local business and the environment. Fresh seasonal food is unbeatable in terms of taste, nutritional value and variety.
SAGE, PUMPKIN, MUSHROOM & PROSCIUTTO PIZZA Makes 12” pizza. Serves approximately 2. Ingredients: 80g diced (1.5cm x 1.5cm) 180g dough pumpkin – par cooked in 4tbls tomato sauce sugo olive oil, salt and pepper (pizza sauce) ⅓ bunch sage roughly chopped 75g mozzarella cheese 8 x thin slices prosciutto 80g sliced mushrooms
Call in for a “PIZZA” the action! Small pizza $10 Medium pizza $17 Large pizza $23 > Famous Kababs > Pasta > Delicious sweets Opening Hours Wed. 12 noon - 8.30 p.m. Thurs. 12 noon - 9.30 p.m. Fri. 12 noon - 10 p.m. Sat. 12 noon - 10.30 p.m. Sun. 12 noon - 8.30 p.m.
Important seasonal items for your Autumn shopping list include: • Apples (Golden/Red Delicious, Granny Smith,Fuji) • Quince ( a Barossa favourite) • Cumquat • Pistachios, Hazelnuts, Almonds • Pomegranate • Red Cabbage • Lettuce (Cos, Iceberg, Butter) • Avocado • Pumpkin • Potato and Sweet Potato • Shallots • Mushrooms
51 Murray St NURIOOTPA
Damon de Ruiter
Pizza and Gourmet
Method: 1. Roll your dough base to a 12” diameter (remember to pierce the dough in numerous places to avoid puffing). Place on a tray, lightly sprayed with oil. 2. Spread the pizza sauce evenly over the dough base followed by sage and mozzarella. 3. Equally distribute the mushrooms and diced pumpkin over the top. 4. Cook pizza in 250°C pre-heated oven for 7-10 minutes. 5. Slice pizza into 8 triangular portions as soon as it is taken out of the oven. 6. Garnish with a slice of prosciutto on each portion and extra sage leaves if desired. Serve.
Pizza now in ‘stand out’ designer packaging Have you had a medium take-away 40’s pizza lately? If so, you may have noticed that your box was not white and plain as usual, but a vibrant maroon with the big ‘40’s Café’ name printed on top. As fast as these ‘stand out’ boxes fill the Valley’s recycle bins, the 40’s crew keep folding new ones and filling them with your favourite pizza. Being a sponsor of The National Foods Best of the Best Pizza Competition, First Pack Pizza Boxes supplied 10,000 12” designed pizza boxes to the national winner of this competition. Taking out first place as Australia’s best pizza maker has given Damon the opportunity to serve his 12” take-away range under, literally, the logo that is now recognised nationally for award winning pizza. “The cost of product packaging does add up,” said Damon, “as many
MOUNT PLEASANT BUTCHER
t Awarded s o M n a i l tra South Aunstry Butcher 2009 Cou
Chicken Breast Fillet ........$9.99kg 2kg Premium Beef Mince ..........................$14.00 Black Angus Rump Steak.......................$14.99kg 1kg Bag Green Prawn Tails .............$15.00
food outlets would be aware. I am very grateful for the prize. It has given me a taste of promotion through the pizza box, which we do hope to continue through all of our take-away sizes.” Acting as the Barossa’s answer to ‘all things’ in food packaging, it was only natural that First Pack channeled the pizza boxes to their destination through Northland Packaging. In a world that is now looking for alternative, funky, innovative food packaging ideas, this Barossa family business is meeting the current demands with flair and enthusiasm. From simple take-away food ideas and design to celebration decorations, Trevor and Marilyn Giles, along with their team, can offer a great range of options, alternatives and answers to the life of hospitality running through the veins of the Valley as they have done for the past 27 years.
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 DH0808
- Autumn Food & Wine, “The Leader”, March 3, 2010
Trevor Giles, Northland Packaging with Damon de Ruiter, Roaring 40’s Cafe and the new-look pizza boxes.
Autumn Food & Wine “Irvine is Merlot – Merlot is Irvine”
Rodney and Kylie Black Proprietors
• Accommodation • Meals - Full menu available • 20 pokies • Big screen TV and flat screens • Juke Box • Fox sport
Thursday nighTs - Schnitzel nights Friday and saTurday Full menu available with salad and veg bar sundays - Roast lunch
available for Functions - seats 85 Main street, Kapunda Phone 8566 3233 Fax 8566 3873
Jim, Marjorie and Jo Irvine in the vineyard. In just 30 years the name Irvine has become synonymous with Merlot, not just in Australia but overseas as well. “Irvine is Merlot – Merlot is Irvine” seems to be the understanding by both the wine trade and the consumers. By concentrating attention on Merlot, Irvine has reached across all price levels to satisfy many consumers in their search for fine Merlot. While it has taken time for the recognition of being Master Merlot Makers, the awards for super premium Grand Merlot have been dramatic. Three times in the last 17 years Irvine Grand Merlot has been chosen as “World’s Best Merlot” – UK, Switzerland and Germany – against those noted for their supreme excellence and style. The new world styles at mid-price have also received recognition as to style and quality. The tiny Eden Valley vineyard, of just 10 hectares, is the backbone of the Irvine
styles, while grapes are bought mostly from the Barossa to support the ever growing commercial wines. Selected plantings in this Springhill vineyard are reserved for Grand Merlot – mostly the older vines (now nearly 30 years), but with one of the new clones (15 years) as well. The young vines are graded by age to suit the supporting ranges; three to eight years to Springhill Merlot, nine to 14 years for the Estate and Sparkling Merlots. Part of the Irvine philosophy is to grow and make rare and excellent wines of particular interest: Meslier: The ancient and little used Champagne grape – Irvine is the only company in Australia to do this. Beautiful, lovely crisp green apple flavour and bouquet. Zinfandel: Highly successful in global wine shows. Brought into being after Joanne returned from Sonoma Valley in California.
rvine Wines on Congratulations to I ellent wines! 30 years of producing exc CHOCOLATE AND RAISIN ANZAC SLICES Cooking time: Less than 60 minutes. Serves 10 or more. Ingredients: 1 cup rolled oats 1 cup caster sugar 125g butter, chopped 2 tablespoons boiling water ½ cup chopped walnuts ⅓ cup chopped raisins
1 cup plain flour, sifted 1 cup desiccated coconut 1 tablespoon golden syrup 1 teaspoon bicarbonate of soda 200g dark chocolate, melted
Method: o 1. Preheat oven to moderately slow, 160 C. Lightly grease an 18 x 28cm slice pan. Line base and two sides with baking paper, extending 2cm above pan edge. 2. In a medium bowl, combine oats, flour, sugar and coconut. 3. In a small pan, combine butter and golden syrup. Stir over low heat for 2-3 minutes until melted. 4. In a small jug, combine water and bicarbonate of soda. Stir into butter mixture. Pour into dry ingredients. Mix in walnuts and raisins. 5. Press mixture very firmly into prepared pan using a fork. Bake for 25-30 minutes until golden. Cool in pan. 6. Spread chocolate over the cooled mixture and chill until firm. Using a hot knife, cut slab into squares. Store in an airtight container.
Pinot Gris: Now mainstream, but not so in 1995. Fully ripened, rich, unctuous, soft and generous. Fruity but dry finish. Each of these is very particular in style and elegance with emphasis on the recognition of the variety itself, so rewarding the consumer from a curiosity point of view as well as flavour. Irvine is a truly family affair with Marjorie looking after accounts and packaging, Joanne making the wines, and James the vineyard, management and marketing. Joanne also owns/manages the Wine Wise Consulting company and is now building barrel houses and a small micro winery, so the continuity of character, style and excellence has certainty of succession.
Riverton Hotel CounTeR Meals Monday - saTuRday Lunch 12 noon - 2 p.m. Dinner 6 p.m. - 8.30 p.m.
Take away Meals available • ATM • EFTPOS • POKIES • TAB DRIVE THROUGH BOTTLESHOP
Phone 8847 2303 27 Torrens Road, Riverton
Ph: 8564 1072 Come along and enjoy the relaxing, shady atmosphere of our beer garden where you can enjoy your lunch or dinner or perhaps a cheese platter or homemade pizza on a Sunday afternoon. day Friday to Sun pm) m o fr s e ch n u L till 6 ers and pizza (Serving platt Wednesday Dinners from till Saturday ays ht - Wednesd Schnitzel nig • The Eden Valley Hotel - a family run business offering a warm and inviting atmosphere. • Wine tastings offer a selection of the Valley’s best wines The hotel celebrates the unique heritage of Eden Valley and the special flavour that a close and welcoming community offers visitors and its own community. Children are welcomed and catered for via the children’s menu, playground and children’s room. Adults are able to relax in the front bar, beer garden or cosy dining room. Our chef, Robert, offers an ever changing menu with delectable, fresh flavours and the traditional pub favourites at a very affordable price. We also offer function menus and private facilities for function groups. We hope to see you soon!! DH0818
y Er v E
5)634%":/*()5 41&$*"-4 SCHNITZEL
Angas Beef or Chicken with your favourite sauce $12 CHILDREN UNDER 10 FREE (with accompaning paying adult)
RUMP & RED
500g Grain Fed Rump with a glass of Light Pass Cricket Club Shiraz - $20
SUNDAY ROAST LUNCH With a choice of 2 desserts - $18
PHONE: 8562 2008 Duckponds Road, Stockwell www.stockwellhotel.com.au
Autumn Food & Wine, “The Leader”, March 3, 2010 -
Autumn Food & Wine Suite 41 CafĂŠ opens at Seppeltsfield RiChocolate, famous at the Barossa Farmerâ€™s Market, now has a chocolate cafĂŠ at Seppeltsfield cellar door. Called Suite 41, proprietor Richard J. Carman says his new business will specialise in fresh roasted espresso, authentic, spiced hot chocolate and quality Barossa produce. But best of all, Richard says all the quality chocolates he has waiting for you are made by himself. While up-scaling Richardâ€™s hospitality career in many fine restaurants, his search for good taste was ignited.
What followed is this: Maggie Beer offered him a position at her beloved Farmshop, the home of her famous patĂŠ. A few months had passed before Richard watched the movie â€˜Chocolatâ€™, during which he received his divine message â€“ he had to â€˜go to workâ€™. Maggie was generous enough to allow Richard to use her kitchen after hours, where he instinctively used her quince paste for his first line. And so Richard began to teach himself the art of tempering chocolate. Richardâ€™s lust for coffee must have grown
from his dalliance with Italian cuisine at Cibo headquarters, North Adelaide. He was captivated so much by the deft touch of the barista â€“ he just had to learn his skill! So why do his chocolates have such a great following? What makes Richardâ€™s chocolates different from others is that he concentrates on using less sugar in his recipes and devotes more time to create flavour than decoration. He seeks quality ingredients and uses couverture (real chocolate), and many of the lines are his own recipes.
Family Fun Day C HATEAU B ARROSA
Homewares & gifts at
Stunning High Tea Christmas March 21st decorations Hosted by now in stock! Anne Wills Limited Seating
.PO4BUBNQN 4VOBNQN Hermann Thumm Drive, 1.5km north of Lyndoch
08 8524 4923
Richard J. Carman with a selection of his quality products ... now available at his Suite 41 cafĂŠ at Seppeltsfield cellar door.
Suite 41 Cafe
LICHINGA FAMILY FUN DAY SUNDAY, MARCH 21
11 a.m. to 5 p.m. Whistler Wines â€“ Seppeltsfield Road Marananga, Barossa Valley
WHAT TO EXPECT ... â€˘ Great music â€“ Free Spirit â€˘ Gourmet foccaccia toasties â€˘ Barbecue sausages for the kids â€˘ Whistler Wines available â€˘ Beer and soft drinks available â€˘ Strictly no BYO alcohol â€˘ Handcrafted jewellery from Africa, crafts, homemade biscuits and much more â€˘ Childrenâ€™s craft tent including face painter, clown/balloonist and much more â€˘ BYO chairs please FOR MORE DETAILS CONTACT: AMANDA 0418 845 765 The Childâ€™s Place Young and old ... in the palm of Godâ€™s hand LICHINGA, MOZAMBIQUE
Ĺ”$FMMBSEPPS Ĺ”#BSPTTBQSPEVDF Ĺ”"OUJRVFDPMMFDUJPO
Visit Chateau Barrosa
Sally Pfeiffer (above left) and Jayne Pfeiffer (right), from Whistler Wines, discuss plans with Amanda Baldwin for the Lichinga Family Fun Day on March 21. Proceeds will assist building projects of The Childâ€™s Place in Lichinga, Mozambique, Africa. Amanda is the Fundraising Coordinator in the Barossa for The Childâ€™s Place and welcomes all to the fun-filled family event later this month at Whistler Wines.
Calling all wine, art and gift lovers!
ABN 46335911762 www.thechildsplace.com.au
at Seppeltsfield Cellar Door
â€˘ Fresh roasted espresso â€˘ Scullery made tea â€˘ Quality Barossa Produce including Baguettes and Platters â€˘ Quality chocolates made by Richard Carman OPEN 7 DAYS 10.30 a.m. â€“ 5 p.m. Seppeltsfield Wines, SEPPELTSFIELD
Enjoy the culture, the ambience and the flavours of the Barossa Bistro. - TUESDAY -
- BAGUETTES -
Large range from $5.50
Still only $12 and kids Under 10 eat free!
10 - Autumn Food & Wine, â€œThe Leaderâ€?, March 3, 2010
- COFFEE -
- MILKSHAKES -
Enjoy a coffee with friends and enjoy the comfortable surrounds available
Made to order with your choice of flavour.
31a Murray Street, Angaston
PHONE: (08) 8564 2361
- FRIDAY RED & RUMP NIGHT Includes a glass of local red and delicious beef.
Value at only $25 LIGHT LUNCHES AVAILABLE DR1227
Autumn Food & Wine Top beer for avid home brewer
Brenton’s tips for a top home brew: • KEEP EQUIPMENT CLEAN: “One of the biggest problems in home brewing is cleanliness and sanitation,” he said. “One little microbe can ruin a whole brew.” • CONTROL THE TEMPERATURE: “Controlling the temperature for fermentation is important,” Brenton said. “To keep the temperature constant in winter, I wrap an old electric blanket around the barrel.” • SUBSTITUE FLAVOURS: “Instead of using all sugar, you can substitute it with golden syrup or treacle for a more complex flavour,” he said. • HAVE FUN: “Remember to have fun with home brewing,” Brenton said. “Find your own level and don’t be afraid to experiment.”
P a e CH Beer!
make a d n a . Y . I . D less than r o f n o t r a c tail price half the reh... wit
Angaston’s Brenton Rehn has taken his hobby of home brewing to the next level and is enjoying every minute of it. Angaston’s Mr Brenton Rehn’s life changed forever after receiving a seemingly innocuous home brew beer kit for Christmas some five years ago. He now describes himself as a fully fledged home brew beer addict. “I was given the basic Coopers beer kit for Christmas in 2005 and after using it for a while, I really got into the home brew beer idea,” Brenton said. “It is great fun and a great hobby...It has opened up a whole new world!” Brenton began his home brewing exploits with relatively basic and standard styles of beer, but over the years began to brew more complex and distinctive beers. “Beers are more than just lagers,” he said. “People are gradually being introduced to more styles of beer and there are two paths to go down in terms of home brew beer. “There is the very easy, basic kit which contains concentrate and yeast and then as your interest grows, you can use more specific ingredients if you like, such as different grains or more hops. “You can also more hops for extra bitterness, more aroma and a different flavour.” Brenton revealed he got “hooked” on home brewing and said “It was something I could do in the shed on a Saturday, listening to the footy” and said part of the fun is sitting down with friends and drinking some of the home brewed beers.
His knack and interest for home brewing led Brenton to try his hand at a competitive level several years ago and he began to enter beers into local shows and later progressed to State and National competitions. “I started entering brews in the Tanunda Show in 2007, 2008 and 2009 where I was quite successful,” he recalled. “I also entered the Angaston Show and the Gawler Show in 2007, with varying degrees of success, but doing so was a chance to get to know other home brewers.” Brenton’s ‘Old Ale’ and ‘Strong Stout’ both won first place in their class at the Australian Amateur Beer Championships in October last year after much success at the State Amateur Brewer’s Show of South Australia. Through his increasing interest in the hobby, Brenton completed a couple of short courses on home brewing and in 2008 bought a fully-fledged mini brewery that currently resides in his shed. Keen not to rest on his laurels, Brenton conceded he will most likely enter some brews in this year’s local Shows. As for the future he said “For every home brewer, your ultimate goal would be to own your own brewery, but at the moment I am enjoying making the home beers and enjoying them with family and friends.”
PLUM AND APPLE ANZAC CRUMBLE Cooking time: Less than 30 minutes. Serves 4. Ingredients: ½ cup rolled oats ½ cup plain flour, sifted ½ cup caster sugar ½ cup desiccated coconut 60g butter, chopped 2 teaspoons golden syrup 1 tablespoon boiling water ½ teaspoon bicarbonate of soda 825g can plums, drained, 400g can apple pie filling seeded and chopped Icecream, to serve Method: o 1. Preheat oven to moderate, 180 C. Arrange 4 x 3/4 cup ramekins on a baking tray. 2. In a medium bowl, combine oats, flour, sugar and coconut. 3. In a small pan, combine butter and golden syrup. Stir over low heat for 2-3 minutes until melted. 4. In a small jug, combine water and bicarbonate of soda. Stir into butter mixture. Pour into dry ingredients. Mix well. 5. In a medium bowl, combine plums and apples. Spoon equal amount into each of the ramekins (can use ovenproof teacups if you don’t have ramekins). Sprinkle evenly with biscuit mixture. 6. Bake for 12-15 minutes until golden. Serve with icecream.
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1 Murray St, Nuriootpa – Phone 8568 6005 Store Trading Hours: Mon-Fri: 8.30am - 5.30pm, Sat: 8.30am - 4pm & Sun: 9am - 2pm BE INVOLVED – PRESENT YOUR MEMBERSHIP BA7568
Autumn Food & Wine, “The Leader”, March 3, 2010 - 11
Autumn Food & Wine For your diary... EVENT
Mondays Tuesdays Wednesdays Thursdays Fridays Saturdays Sundays March 7 March 13 March 20
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Soup & Roast
Soup & Roast
tel 8564 1072
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8524 4211 Lyndoch Hotel 8566 3233 Schnitzel Day Sir John Franklin 8562 2008 Schnitzel Night ckwell Hotel o St ht ig N d p â€˜nâ€™ Re Schnitzel & Rum us 8564 2014 Barossa Brauha Day 8562 2008 Chefâ€™s Special ockwell Hotel St ht 8524Â 4211 Rump & Red Nig Lyndoch Hotel ONE ON GILBERT 8524Â 4211 Lyndoch Hotel ONE ON GILBERT 8562 2008 Stockwell Hotel 8566 3233 Roast Lunch Sir John Franklin Roast Lunch 8564Â 1072 en Valley Hotel Ed nd â€œSlick Arnoldâ€? Ba Tanunda Show Mount Pleasant
angaroo Island Tastin g Plate Lunch ... availa ble daily from April 29 to May 6 at the Jacobâ€™s Creek Visitor Centre, Baross a Valley Way, Rowland Flat. Enjoy a tasting plate of Kangaroo Island produce match ed by Executive Chef Vero nica Zahra to the Jacobâ€™s Creek Reeves Point Chardonnay. Celebrate the arrival of the company founder at Reeves Point, near Kingscote on Ka ngaroo Island in 1837, before his jou rney to the Barossa Valley.
riends of the Librar y are h osting â€œStory a Book P icnicâ€? April 1 on 8 in th of Sep e grou peltsfi nds eld Wi 11.30 nery, f a.m. to r om 4 p.m. Old-fa shione d fami fun da ly y with e nterta provid inmen ed at a t minim includ al cost ing sto , ry rea library dings staff, r by aces a painti nd fac ng, plu e s musi and a c, food fashio n show latest of the in kids â€™ wear.
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12 - Autumn Food & Wine, â€œThe Leaderâ€?, March 3, 2010