The Barossa Mag - 6 - Autumn 2018

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Autumn 2018 | FREE

T H E B AROSSA MAG | 1

TURNING THE TABLE Amanda’s positive journey

ARTISTIC LIFE OF ROD Paint, rust and a touch of rock’n’roll

MICHAELA’S MUSIC Writing her own path to success


2 | T HE B A R OSSA MAG


PUBLISHING DIRECTOR Darren Robinson EDITOR Tony Robinson

T H E B AROSSA MAG | 3

welcome to the autumn edition of The Barossa Mag

CONTRIBUTORS: Adam Hunt Alicia-Lüdi Schutz Catherine Harper Claire Wood Heidi Helbig Kristee Semmler Lee Teusner Neil Bullock Sam Smith Todd Kuchel

It’s Autumn once again, that time of year when teams of grape pickers are seen filling tractor bins of fruit through the heat of the day and mechanical harvesters light up the cool night skies, bringing in the harvest for another Barossa vintage. The region is quite literally rolling up its sleeves and getting the job done to achieve a goal, as it has done for generations.

DESIGN Jessica Waldhuter Lucy Fechner Maddison Krause

But whilst it maybe more visible during Autumn, this hard work and commitment shows itself throughout the year in a myriad of guises, be it winemaker, farmer or cellarhand; artist, musician or sportsperson - the list is endless.

PHOTOGRAPHY Alicia Lüdi-Schutz John Krüger Pete Thornton Sam Kroepsch Dave Graor

In this award winning edition of The Barossa Mag, recently announced as the Best Supplement at the 2017 Country Press SA Awards we share stories of just some of these individuals whose drive, grit and determination has enabled them to succeed in their life’s passion.

ADVERTISING Darren Robinson darren.robinson@leadernews.net.au Jordan Stollznow jordan.stollznow@leadernews.net.au Autumn 2018 | FREE

We meet Mark Rosenzweig who is continuing to uphold and share the traditions of his forefathers, having worked day and night to ensure they are not lost to the pages of a dusty old history book, despite the challenges of farming life. Then there’s Amanda Tscharke, the inspirational mother of two who maybe wheelchair bound, but her courage, resilience and ability to overcome all odds has her striving to reach the pinnacle of her chosen sport. Apparently, only five percent of people are able to make a successful living as a full time artist and Rod Schubert is one of them. He’s made an international name for himself, not from some flashy studio in Sydney or Melbourne, but right here in an 1850s barn on Mengler’s Hill. We celebrate the meteoric rise of Michaela Jenke in the country music scene, collecting an award at Tamworth along the way and then we meet up with “Drift Squid”, Jake Jones who is getting back to the roots of his sport and dedicating 2018 to attending every national event on the calendar.

TABLE TURNING THE positive journey

So sit down, grab a cuppa or glass of wine and be inspired by those who strive for excellence and help make the Barossa an even better place for their efforts.

Amanda’s

LIFE OF ROD ARTISTIC and a touch of rock’n’roll Paint, rust

’S MUSIC MICHAELA own path to success Writing her

OUR COVER: Mark Rosenzweig photographed by Pete Thornton PUBLISHER Leader Newspapers Pty Ltd 34 Dean Street, Angaston 08 8564 2035 info@barossamag.com The Barossa Mag™

Alicia Lüdi-Schutz, Contributor

barossamag.com

All material appearing in The Barossa Mag™ is copyright© unless otherwise stated or it may rest with the provider of the supplied material. The Barossa Mag™ takes all care to ensure information is correct at the time of printing but the publisher accepts no responsibility or liability for the accuracy of any information contained in the text or advertisements. Views expressed are not necessarily endorsed by the publisher or editor.

Local Artisan Coffee & Tea with an emphasis on quality. A large range of premium coffee and tea single origins and blends. Great coffee and tea gadgets and accessories available or special ordered upon request.

beanaddiction.com.au


TBM Contributors

4 | T HE B A R OSSA M AG

TODD KUCHEL

ALICIA LÜDI-SCHUTZ

As an avid reader and film fanatic, Todd is a freelance writer with an appreciation for storytelling. From articles and reviews, to his own creative writing, Todd prides himself on the finest details.

Proud to be a grapegrower’s daughter, Alicia enjoys telling the stories of those who shape the region whilst adding to the Valley’s rich cultural tapestry as a brass musician.

HEIDI HELBIG In a career spanning print media, communications strategy and public relations, Heidi’s passion for storytelling has never wavered. Away from the desk she watches the seasons change in a small patch of century-old Grenache and tries to satisfy the enquiring minds of the little people in her life.

PETE THORNTON That saying ‘a picture tells a thousand words’ always seemed pretty clever to Pete. He always hated writing 1000 word essays at Uni – so photography it was for this guy! 12 years in as a pro photographer, Pete loves working with a story, and getting the best out of people to create unique, artful images.

SAM KROEPSCH

JOHN KRÜGER

What started as a hobby in the early 2000s, Sam found that his passion for taking photo’s was only the beginning. Sam now focuses mainly on Commercial and Bottle Photography as well as capturing people’s special moments. Away from the camera Sam enjoys water sports and exploring the country side, usually with a camera close by!

With Barossa connections dating back to the settling of Hoffnungsthal, John Krüger has been shooting as a freelance photographer around South Australia for the last 17 years. His favourite subjects are amazing food and interesting people. John loves positive stories as well as how his photos can bring them to life.

14-17

24-28

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Committed to providing you the highest level of dental care in a comfortable and friendly environment

37 Tanunda Rd, Nuriootpa | info@barossadental.com.au | www.barossadental.com.au

To make an appointment, please call 8562 1444


T H E B AROSSA MAG | 5

32-36

39-42

50-53 contents

39-42

Michaela’s Music

44-46

Wine Reviews

49

Pet advice with Catherine Harper

50-53

Paint, rust, wine and rock’n’ roll

55

Book Review

8-10

Events

14-17

Nourishing traditions

18

Gardening advice with Kristee Semmler

20-21

Barossa Unearthed

22

Health and Wellbeing with Lee Teusner

24-28

Pointing in the right direction

57-59

Seasonal Recipes

31

Travel inspiration with Megan Hermann

60-63

Wedddings

32-36

Facing life head-on

65-66

The Social Scene

Discover the magic

OPEN 7 DAYS 9.30AM TO 5.30PM 1561 Barossa Valley Way, Lyndoch | kellermeister.com.au


all about where the food is coming from, how “it I’m is produced and who produces it. Respecting the ingredients, trying not to complicate things too much, using good produce and just balancing the flavours. It’s a very simple style. – Sean Lindley


You can always trust a local for that true Barossa experience... With picturesque vineyard views to the Barossa ranges across the region’s most famous waterway, Jacob’s Creek has always been a popular destination for tourists. But locals may be overlooking a treasure in their backyard and head chef, Sean Lindley says it’s time to discover “Our Table”, the new-look, refurbished restaurant that offers a relaxed casual dining experience for those seeking something a little different. This compliments the newly refurbished Jacobs Creek store and coffee shop, offering guests barista made coffees in a relaxed, casual manner and a wide array of gifts and produce to discover. Having spent close to 25 years living in the Barossa, 11 of them working in the kitchen at Jacobs Creek, Sean is a foodie with a passion for provenance. “I’m all about where the food is coming from, how it is produced and who produces it,” says Sean. “Respecting the ingredients, trying not to complicate things too much, using good produce and just balancing the flavours. It’s a very simple style.” Sean’s food philosophy is enhanced by the way he and his team work, ensuring food complements rather than overpowers a matching wine. “We start with the wine, that’s the focus,” he says. A large produce garden at Jacob’s Estate offers further inspiration for an ever-changing menu. “We work with the gardeners to plan the planting season by season and try and stay ahead so we know what’s coming rather than reacting.” For diners at Jacob’s Creek new restaurant, there is plenty of time to enjoy good food and fine wine. “Take as little or as much time as you want here, nobody’s in any rush!” says Sean. “Our Table” is just as its name suggests, an invitation to share a leisurely lunch either seated around the long table for 50 outside, or inside the restaurant that is now separated from Cellar Door by oak timber cabinetry, lined with jewel coloured preserves - a nod to the abundance of a traditional Barossa harvest. For Sean, it’s all about discovering local food treasures and he is eager to share a fresh approach to dining, with a new menu offering a wide variety of smaller dishes that can be passed around among friends, rather than the more individual experience of set entree, main and dessert. “The whole story of the Jacob’s Creek brand is about sharing: family and friends having a good time. “Yes, we are a large company, but the vines are here, the winery is here, locals work here and we are growing our food here. It’s just like a big family really. “It’s such a beautiful space and we want to share it!”

Barossa Valley Way, Rowland Flat 5352 8521 3000 jacobscreek.com


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WOOD OVEN PIZZA AT THE MOO! MONDAY, APRIL 2 / 12 P.M. - 5 P.M. MOOROOROO PARK VINEYARDS, KRONDORF

THE ILLUSIONS OF MAGIC

SATURDAY, APRIL 21 / 7 P.M. ANGASTON TOWN HALL, ANGASTON The Illusions of Magic is South Australia’s Largest Magic Show. Experience the impossible! An opportunity to witness an amazing show on the Big Stage featuring a mix of Magic and Grand Illusion with lots of audience participation. An amazing event for the entire family. - Grand illusions - Magic and comedy - Quick change artistry - Dove magic - Mentalism - Audience participation Tickets: Adult: $27.50 Child: $17.50 (2-16) Family: $80.00 (2A+2C) Family: $90.00 (2A+3C)

Fancy some crispy base smoky wood fired pizza, matched with fabulous organic wines in gorgeous garden surrounds on the banks of picturesque Jacobs Creek? Come and join Moorooroo Park Vineyards on April 2 (Adelaide Cup Weekend), stroll the gardens of the beautiful Moorooroo Park, glass in hand while your pizza is cooking. Grab a chair, hay bale, or picnic rug and spend the afternoon relaxing with a sumptuous wood oven pizza. It’s the perfect way to spend an afternoon. And for those with a sweet tooth, to finish the usual Nutella and Mascarpone Clazone will be on offer. No BYO food or drinks. Moorooroo Park Vineyards Cellar Door is located at 200 Nitschke Road (off Krondorf Road) Tanunda.

EASTER TWILIGHT SHOWCASES THE REGION’S BEST PRODUCERS THURSDAY, MARCH 29 / 5 P.M. - 9 P.M. MT. PLEASANT FARMERS MARKET The Mt. Pleasant Farmers Market is preparing for their annual Easter Twilight Market with a smorgasbord of the region’s best producers. The ever-popular market will be held on Easter Thursday, March 29 from 5 p.m. - 9 p.m. at the Mt. Pleasant Showgrounds. The market is a great opportunity to support local producers, and get together, in one place, all your fresh food supplies for Easter. Over 50 stallholders will attend the event with a very diverse range of products including fish, cheese and milk, fruit and vegetables, wine and beer, sweets and chocolates, olive oil and honey, jams and preserves,

meat, gourmet bread, ready made meals and much more. The picturesque market has gained a reputation for their friendly stallholders, lovely family atmosphere and with music, Easter Bunny and face painting, and a substantial amount of dinner options, it’s a good occasion to bring the family. Optional gold coin donation is requested for easy parking, within the showground. The Mount Pleasant Farmers Market is held normally every Saturday from 8 a.m. – 12 p.m., a true community event not to be missed!

EXHIBITIONS

WORKSHOPS

CYANOTYPE PHOTOGRAPHIC PROCESS WITH DEB TWINING SIMONE LYON - MIXED WATERCOLOURS JOIN US MEDIA FOR THE RE-LAUNCH OF(SCHOOL HOLIDAY WORKSHOP) Saturday 7th April 1 - 2pm AND MIXED SCULPTURES 20OUR February 2 April 2018 CLAY BEADING WITH ROWENA SLOANE NEW & VIBRANT RETAIL SPACE (SCHOOL HOLIDAY WORKSHOP) Friday 27th April 1 - 2pm THE ART OF UNCERTAINTY - MICHAEL S A T U R& DA Y 4 JMACKIRDY UNE @ 3pm COLLETT KIRSTY 33 April B A-S30 E DApril O W 2018 ROAD, TANUNDA

WORKSHOPS

BAROSSA REGIONAL G A L L E R Y

The official opening will showcase our new

LINOPRINT WORKSHOP WITH DEB TWINING refurbished retail space, complete with new, Sunday April 11am - 4pm local and8th regional stockists, and will be accompanied by drinks and nibbles, music

WHITEBOARD ANIMATION WITH GOOROO and artist demonstrations. ANIMATION (SCHOOL HOLIDAY WORKSHOP) Please indicate your attendence by email to Tuesday 17th April 2 - 5pm info@barossa.sa.gov.au or by phone (08) 8563 0849.

(08) 8563 8340

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TWO-DAY FELT MY WAY WORKSHOP WITH IGORA OPALA Thursday 17th May - Friday 18th May 10am - 4pm BASKET WEAVING WORKSHOP WITH HUNDRED MILE HOME Saturday 19th May 10am - 3.30pm STRING BAG WORKSHOP WITH HUNDRED MILE HOME Sunday 20th May 10am - 3.30pm TWO-DAY BOTANICAL PRINTING WORKSHOP WITH IGORA OPALA Saturday 26th May - Sunday 27th May 10am - 4pm

www.barossagallery.com

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3 B a s e d o w R o a d , Ta n u n d a


EVENTS // T H E B AROSSA MAG | 9

THE JLF TREK HITS THE BAROSSA FRIDAY, MAY 18 AND SATURDAY, MAY 19 KAPUNDA, BETHANY AND MOUNT CRAWFORD This May, hundreds of enthusiastic trekkers hope to “give bowel cancer the boot” when they hike in and around Kapunda, Bethany and Mount Crawford for The JLF Trek. Registrations are now open for this two-day hiking event that covers 76 kilometres along the Heysen Trail on Friday, May 18 and Saturday, May 19. CEO Kathryn Quintel said, “This is one of our biggest events for the year and we’re excited to see so many new faces coming on board to share their stories and desire to make a difference. But we still have more work to do. Bowel cancer can be prevented through early detection and screening but for many people it’s not even on their radar. We want to change that.” There are still places available

for The JLF Trek. For more information and to register head to jodileefoundation.org.au/getinvolved. The Route: Day 1: Marrabel to Kapunda (41 kilometres) Friday, May 18. Start: Marrabel CFS; CP1: Murrays Road; CP 2: Intersection of Maryvale Creek Road and Heysen Trail; CP 3: Corner Bridge Road and Black Joes Road; Finish: Kapunda Harness Racing Club. DAY 2: Mt Crawford to Bethany (35 kilometres) Saturday, May 19. Start: Mt Crawford Information Centre; CP 1: Tower Mast, Tower Road, Mt Crawford; CP 2: Brownies Road, Flaxman Valley; CP 3: End of Rifle Range Rd, Flaxman Valley; Finish and Celebration Party: Bethany Reserve, 324 Bethany Rd, Bethany.

FLAXMAN WINES LONG LUNCHES

BEDFORD NOODLE MARKET

SATURDAY, APRIL 7 AND SATURDAY, MAY 5 FLAXMAN WINES, FLAXMAN VALLEY

MARCH 23 PETER LEHMANN WINERY, TANUNDA

Flaxman Wines long lunches are held on the first Saturday of each month and are a shared table experience with a maximum of 12 guests. Colin Sheppard will create a five course degustation using the wonderful produce available from all around South Australia. Each course is paired with

either a back vintage wine or new release. It is a great way to meet new people or gather your friends and family together and make up a table to sit back and relax, enjoy the view and allow Flaxman Wines to spoil you with some great food and wine. Bookings are essential.

The Bedford Noodle Markets are back again this summer at Peter Lehmann Winery, with the final edition on March 23. Enjoy an evening with fabulous Asian food, fine wines and great live tunes under a lantern-filled sky. The lawns are a favourite meeting place during the summer months to enjoy balmy evenings with five family friendly

Hawker style stalls with sushi, bahn mi, dumpling and noodle dishes, as well as dessert, and all paired perfectly with Peter Lehmann wines. Friday night, 5.30 p.m. till 8.30 p.m. on March 23. Bring your own picnic rug, friends and family. No BYO, children welcome, dogs.... leave them at home!

texture & hue

COME IN, SIT DOWN, UNWIND

CUT | COLOUR BROWS | LASH LIFTING | TANNING 8564 2288 19A MURRAY ST, ANGASTON


10 | T H E B A R OSSA M AG // E VE NTS

PUNKT ZU PUNKT APRIL 7 / 8 A.M. LYNDOCH VILLAGE GREEN/ BETHANY RESERVE

Early bird tickets on sale now for PUNKT ZU PUNKT {German: “point to point”} an annual trail run through the spectacular Eden Valley! This year the direction is reversed and there are two distances to choose from: 33.3 kilometres and 13.3 kilometres. The longer run commences from the Lyndoch Village Green at 8 a.m. and finishes at Bethany Reserve. Parking available at Bethany Reserve with shuttle buses to the start lines. Runners, family and friends are invited to join the festivities at the finish line with live music, food trucks, kids’ entertainment and wine tasting/sales by Chaffey Bros. Wine Co. Every runner gets a take-home wine glass. Additional glasses can be purchased by family and friends for $8.

MOTHER’S DAY BREAKFAST AT OUR TABLE SUNDAY, MAY 13 JACOB’S CREEK, ROWLAND FLAT

Spoil Mum this Mother’s Day with a gourmet breakfast at Jacob’s Creek’s Our Table. Sit back, unwind and enjoy a relaxed breakfast of poached, fried or scrambled eggs on toasted sourdough with chorizo, bacon, fried tomatoes and roasted field mushrooms. Celebrate with a complimentary glass of Jacob’s Creek sparkling wine, Bickford’s juice, tea and coffee. Stay and listen to live entertainment from

YALUMBA THE SIGNATURE GALA A CELEBRATION OF TRADITION SATURDAY, MAY 5 YALUMBA WINERY, ANGASTON To celebrate the release of the 2014 vintage of The Signature Cabernet Sauvignon and Shiraz, Yalumba has partnered with acclaimed chef, Jock Zonfrillo of Restaurant Orana and Bistro Blackwood to present a gala dinner on Saturday, May 5. Secure your place at this inaugural event at the historic family-owned winery, in the spiritual home of Yalumba’s treasured wine, The Signature Cellar and enjoy an incredible four-course degustation prepared by Jock, paired with Yalumba’s finest wines. Additionally, Museum Tasting: Saturday, May 5, 2 - 3.30 p.m. at Yalumba. For those of you who would like to experience more of Yalumba’s history, a limited number of tickets are available for an exclusive masterclass and museum tasting with Kevin Glastonbury, current custodian and winemaker of The Signature Cabernet Sauvignon and Shiraz. Ticket price: $195 for early-bird tickets (normal price $220).

comfortable bean bags. Challenge your family to a game of tennis or have a go at one of the other lawn games. To top it off, each Mum dining at Our Table Restaurant on Sunday will receive a small gift. It’s the perfect start to your lazy Sunday afternoon. Bookings are essential. Adult – $38.50pp. Kids – $20pp. 9 a.m. – 11 a.m. (35people). 9.30 a.m. – 11.30 a.m. (35people).

FAITH COLLEGE MUSICAL - CATS MAY 18 - 26 BAROSSA ARTS AND CONVENTION CENTRE

Since 1990 Faith Lutheran College, Tanunda has been presenting a bi-annual musical and this year the tradition continues with CATS. Based on the universally popular poetry of T.S. Eliot, CATS tells the story, in song and dance, of the annual gathering of Jellicle cats at which time one special cat is selected to ascend to the Heaviside layer. With nearly 100 students involved in all aspects of the production, this promises to be a special spectacle. The season of five performances will run across two weekends opening on Friday, May 18 at 8 p.m. and closing Saturday, May 26. Performance Dates: Friday, May 18 – 8 p.m. Saturday, May 19 – 8 p.m. Wednesday, May 23 – 10.30 a.m. Thursday, May 24 – 10.30 a.m. Saturday, May 26 – 8 p.m.


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T H E B AROSSA MAG | 13

5 STO R E S | H O M E ST Y L I N G L I V I N G B Y D E S I G N . N E T. A U l i v i n g by d e s i g n - f l a g s h i p s t o r e | a d e l a i d e h i l l s | t : 0 8 8 3 8 8 4 2 1 3 l i v i n g by d e s i g n | ke n s i n g t o n rd , n o r wo o d | t : 0 8 8 4 3 1 9 8 8 7 l i v i n g by d e s i g n | b a ro s s a v a l l e y | t : 0 8 8 5 6 3 3 6 2 4 l i v i n g by d e s i g n | v i c t o r h a r b o r | t : 0 4 7 4 7 0 3 5 7 6 c o a s t by d e s i g n | p t e l l i o t | t : 0 8 8 5 5 4 3 4 4 8 c o n c re t e w h i t e t e r ra z zo d i n i n g t a bl e f ro m $ 1 4 9 9 , l e c c o w h i t e w i c ke r d i n i n g c h a i r $ 3 7 9


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>> Mark Rosenzweig.


T H E B AROSSA MAG | 15

Nourishing traditions Busy bees, even busier life

WORDS BYALICIA LÜDI-SCHUTZ PHOTOGRAPHY BY PETE THORNTON

“I’m allergic to bees”. They’re not the words you would expect to hear from an apiarist and Mark Rosenzweig chuckles at the irony. Yet it is the humble bee that has put this third generation Moculta farmer into the history books as the only beekeeper in Australia, one of less than a handful in the world, still using original German “Berlepsch Dzierzon” beehives named after the two monks that pioneered the system. “They’ve been here as long as the Rosenzweigs have,” says Mark. The wooden boxes, some more than a century old, are permanently housed undercover and have rear door access to the honey laden frames within, rather than the common top entry of those seen dotted around the landscape. “My father and grandfather kept bees in upright boxes in sheds, the same style as the original apiaries in Germany,” explains Mark. “We know that the Rosenzweig connection has been going from 1900 for sure. We just don’t know what happened before that. Our people came from Silesia out on the boat called the Emmy in 1847. There is no record in the ship’s cargo log to say there were hives of bees but some of these boxes are definitely made in Germany.” Mark still uses the same old equipment used by his forefathers and it seems the flavour of the honeycomb’s sticky, sweet contents remains unchanged too. “A New York food and wine magazine named it single estate honey because the bees have gone to the same area, three to four kilometres around, for the last 118 years,” says Mark. He describes the challenges such an apiary faces with its success so strongly reliant upon weather. “You get very little honey, some years we get nothing. If we don’t get blossom, we don’t get honey because we can’t chase it. We might get 75 frames out of these hives on a big day, commercial apiarists will do thousands.”

“I love history, I love tradition. I have been told by a German student that we are more German than the Germans!”

It begs the question, why hasn’t there been a change to modern, mobile boxes?


16 | T H E B A R OSSA MAG

“I love history, I love tradition. I have been told by a German student that we are more German than the Germans!” he laughs heartily.

Stories of life on the farm flow as Mark, the youngest of six siblings, tells of growing up in a strict, traditional rural Barossa Lutheran family.

This sentiment is central to the lifestyle Mark and his wife of nearly 37 years, Gloria lead at “Rosie’s Farm”, where food like sausages, mettwurst, ham, bacon and streusel kuchen are still made the traditional Barossa way on special occasions.

“From when I could toddle, I was out on the farm with dad,” he says explaining how his father, being proficient at many trades because he was “one of those old handy and frugal Germans”, took him under his wing for “on the job training”.

With such strong family connections to the 350 acre property, Mark says he sees himself as custodian rather than owner, as he takes a rare moment to relax in his lounge room, with its thick stonewalls and low doorways. It is the original part of the house, two rooms with cellar underneath, dating back before Rosenzweigs set foot on the land. “We actually have mud and straw above the ceiling… According to my father, it had a flat roof, it didn’t even have a gable.”

By the age of six Mark had picked up an arc welder and soon learned how to make things he didn’t have. “New materials were nonexistent, so old items were dismantled and materials were salvaged and re-purposed, hence my hording habits…It might be useful one day!” he laughs. From welding, woodworking and driving tractors for hours, to milking cows, carting hay, pruning vines and working with sheep, there wasn’t much Mark didn’t learn from his dad, older siblings or neighbours.

But he knew there were certain things you didn’t talk about. “I never did ask why we had to occasionally put a cow in with the bull so that they could have dinner together!”

wondering how it was possible to cop a head wind both ways, on the same day. School, with its “28 kids, seven grades and one teacher”, taught Mark life skills.

Clothing was handed down with “patches on patches” and he says his wardrobe was “hardly fashionable”.

“We did all the gardening, mowing and cleaning… even fought fires in neighbouring paddocks.

“We didn’t always get what we wanted, but we always got what we needed.”

“We raised calves on the schoolyard and made ropes from farmer’s old baling twines. It wasn’t unusual for the older boys to change a flat tyre on the teacher’s car without his supervision.”

Volunteering on committees and at church was part of life from an early age and dinner was always eaten at the table together as a family. It set a precedent for life. “Mum grew this huge vegetable garden, supplied us and half the neighbourhood! We never knew what it was like to be hungry,” Mark says. He remembers pedaling his pushbike up the hill to hand sew bags for wheat and throwing his bike over the fence to ride the “two miles” to and from Moculta Primary School,

After two years at Nuriootpa High School, Mark left, aged of 15, intent on working on the family farm as his father became unwell. “How wrong that proved to be!” he says. Within days, he was called to Gawler Park Fruits in Angaston, where he would meet his future wife, Gloria and complete nine fruit seasons in eight years.


T H E B AROSSA MAG | 17

“I became their welder, carpenter and mechanic, in addition to supervising casual staff,” Mark says.. “Our mixed farm was no longer viable as a sole income due to the ‘get big or get out’ trend of the 1970s. I worked it at night, often shearing the last sheep at 10 p.m….it was a painful experience. “Along with fat lamb and wool production I grew grain and hay crops, binding, stooking loads of sheaved hay, leaving at daybreak to take the loads to the Greenock chaff mill, before starting back at work in Angaston at 7 a.m. “Money was always tight, so I farmed with “rust”, buying old machinery, fixing it up and nursing it through.”

modified…and cooked the barbies.

served around 60,000 meals over almost 30 years now.

“Most decisions were made in the workshop, over a beer with the CEO and the Chairman of the Board. “These were great years and we could really make a difference, without paperwork, unnecessary rules and encumbrances.”

Then there’s the Vintage Festival events hosted at the farm over the past 10 festivals showcasing the apiary, their “zoo of animals” and German traditions that attracted 1,500 visitors last year.

He’s set to retire from his position as Facilities Officer this year and whilst you might think his life has been busy enough, Mark is about to list all the other things he and Gloria have packed into life over the years, including raising their two children, Amanda and Paul.

It was in 1982 when Mark left Gawler Park Fruits to commence work as a handyman at the Angaston Hospital.

They’ve hosted at least seven international students on up to 11 month exchange programmes, creating lifelong friends, prompting visits “from all the extras” and effectively extending their “family” to Germany in the process.

“We did everything…we cut it down, dug it out, rearranged, refurbished, constructed,

And has he mentioned their weekend catering venture “Rosie’s Roasts”? They’ve

And who could forget Otto and Frieda? Mark performed and wrote scripts for the Festival’s Heritage Hotspots skits, based on real events that took place in the Barossa years ago, including that time when “hoodlums” locked a police officer in a stripper one New Year’s Eve, pushed him through Goat Square, down into the creek, only to be found next morning by a woman watering her garden. “I don’t think people realised it was all true...but we may have sent it up just a little,” he smirks. Volunteering for fundraising events like four-wheel drive rallies for the Kidney Foundation have allowed the

couple to enjoy travelling across the Australian outback on a shoestring budget and there have been trips overseas, thanks to the many connections and friendships made over the years. From writing poetry, carrying the Olympic torch and singing the lead in Gospel musicals, to watching embers fall from a blood red sky, hose in hand, as the Eden Valley fire threatened and learning remedial massage to help Gloria recover from an “horrendous stroke”. Life has been hectic and full of ups and downs. “There’s many facets to our lives, that’s why we are so tired!” laughs Mark. “If I’m honest, I wouldn’t have it any other way. I suppose it’s like the old saying, if you want a job done you ask a busy person and I guess that’s where we fit in. “It’s true, I’m probably a stubborn old German...but the Barossa would be a very, very different place if it wasn’t for us stubborn old Germans!”


18 | T HE B A R OSSA MAG // GA R DENING

WORDS BY KRISTEE SEMMLER THE BAROSSA NURSERY Often, as our lives get busier and busier, less time is put into ourselves and our mental health. The opinions of others can cause us to have negative feelings and everyday stresses can lead to depression or anxiety. Mental health is a becoming real issue, affecting many around us. Studies have shown that the mental health benefits of gardening are extensive. It combines physical activity with experiencing the great outdoors; two well-known mood enhancers. Gardening keeps us connected to other living things

Gardening for mental health & well being

and can have a great effect on reducing stress levels & high blood pressure, while reducing levels of depression & anxiety. A good physical workout in the garden, surrounded by life, with plants and bugs that won’t judge and in an environment you can control is, for many, a great form of therapy. Sunshine releases the hormone serotonin in our bodies which boosts mood and helps a person feel calm and focused... and gardens are full of sunshine! After a stressful day/week at work,

working in the garden can give your mind and body time to think and recover from mental fatigue while giving you a workout at the same time. Studies also suggest that plants indoors, inside the office or a window facing a garden or green landscape help people to manage stress better, increase productivity & concentration. Not to mention indoor plants look amazing, help to reduce toxins in the air & release oxygen – and as an added

bonus indoor plants are bang on trend right now too! ‘Horticultural therapy’ or gardening as we like to call it, ‘is cheaper than therapy and you get tomatoes!’. A great soul boosting, stress relieving and mood/energy lifting activity that can be enjoyed by anyone and everyone, gardening really does help promote good mental health and well-being. Get outside in the sunshine and enjoy your garden and reap the many rewards. Happy Gardening!

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Down the road less travelled… and back! A review by Barossa local Lucy Alderton

2018 Mitsubishi Eclipse Cross As a busy mum, living in quite a remote part of the Barossa, I spend A LOT of time in the car. Between school drop offs and pick ups, kids sport, errands, and travel to and from work at my business, Primp Style Co. Lyndoch, I’m always on the road. Whatever I’m driving has to be comfortable and it has to be safe! The Mitsubishi Eclipse Cross ticked both these boxes. It handles well on the windy bitumen roads, and equally well on the (not so comfortable) dirt road that takes me the last five kilometres home (good suspension is definitely a must) No one likes a back seat driver, but having someone (who isn’t your husband) let you know you’re heading off the road, can literally be a life saver! The lane departure warning feature does just that via short sharp beeps until you’re back on track. It also alerts you if you’re too close to the car in front, and will literally put on the brakes if you’re headed for a collision. If, like me, parallel parking is not your friend, then a reversing camera is a must! The Eclipse Cross has one… Tick! I’m a sucker for tech features… so I loved the built-in Apple CarPlay. It takes the apps on your phone and features them on a built-in touch screen. You then operate it via the touch screen itself or a 2nd touch pad positioned on the driver’s side of the gear selector. (No need to take your eyes off the road). My kids love belting out a Taylor Swift song or two on their way to school, so this was a standout feature! When you’re a mum, you can never have enough boot space! At any given time, I can be driving around with a stroller, boxes of clothing for work, a dog, groceries, school bags and boxes of wine...! I’m confident the Eclipse Cross could fit any combination of these things, with an adjustable slider allowing you to move the back seat forward to create even more space - a very handy feature! And for a compact car, it certainly had more space than expected. I managed to fit both my kids’ car seats in comfortably, with enough space left for a third child. All in all, the Eclipse Cross looks good, drives well, and has lots of great features that make it not only a very safe option for a small family like mine, but an economical one too... plus, it’s easy to park!

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20 | T H E B A R OSSA M AG


T H E B AROSSA MAG | 21

WORDS AND PHOTOGRAPHY BY PETE THORNTON

Victoria McClurg Based firmly and proudly in the tradition of ‘Artisanal’, Victoria hangs on to the notion that keeping a ‘hands on’ approach and remaining relatively boutique is one of the key ingredients to the longevity of the Barossa Valley Cheese company’s 15-year journey. It’s one of the hallmarks of a business that has grown to be a must visit for tourists and locals alike, adding another flavour to the Valleys offerings beyond the wines. Victoria recognises that her cheese is only as good as the milk her farmers can provide, and to that end she understands the importance of supporting her suppliers, working with them and ensuring respect is maintained for their hard work and efforts. ‘Farmers are the most stoic of people I know. Regardless what nature throws at them they simply keep coming back for more’. Starting out her career as a wine maker the cross over into the cheese making world was a natural and exciting progression for Victoria. Ultimately, both the wine and cheese worlds require a masterly understanding of the fermentation process to craft the beautiful produce that comes from it. And let’s face it, who can resist either a wine or a ‘gooey’ wedge of cheese!

A ‘mostly’ portrait and ‘brief’ interview series exploring the idea that one image has the power to tell the whole story. Each ‘sitter’ suggests the next person to be photographed in this series, and thus ensues an interesting and unknown trail of Barossa identities to come. Stay tuned… Pete.


22 | T H E B A R OSSA M AG // HE ALTH

WORDS BY LEE TEUSNER GO VITA TANUNDA Disclaimer: Some information has been extracted from the Go Mag.

Wouldn’t you love to say “I haven’t had a cold in years?” The truth is a strong immune system is your best defence again disease. Why just survive this winter season when you can thrive! We recommend getting a step ahead with a few simple strategies to support your immune system. You can build up your resistance by supporting your immune system through healthy eating, exercise, rest and drinking plenty of water, as well as giving yourself an extra boost with a health management plan of natural supplements. As Benjamin Franklin noted, “An ounce of prevention is worth a pound of cure.” Stress less Stress can leave you susceptible to sickness. Peter Balogh, Naturopath says “My clients often fall ill after overwork or emotional upsets. Managing stress by keeping a sane schedule including relaxation and social interaction eases immune system strain.” Exercise waste away Moving your body flushes toxins through the lymphatics, pumping immune cells to needy areas. Consistent, correct exercise helps to reduce colds. Activity also stimulates the respiratory system to expel mucus and bowels to excrete waste. Defense downers When your body’s busy battling toxins like alcohol, cigarettes, chemicals and sugar

Top tips to prevent winter woes

it has less energy to eliminate infections. Toxins breed bugs like maggots on festering garbage. Banish bugs by eating fresh unprocessed foods, drinking filtered water, regular cleansing and washing hands.

system. But when combined with zinc, you get a powerful team of bug fighters. Zinc is essential for the immune system and without it; your immune system doesn’t work properly.

Astragalus. Not only supports immune function, but also improves resistance to stress and enhances vitality and stamina

Vitamin D3 produces antimicrobial peptides that kill bacteria, viruses and fungi. Vitamin D deficiency makes us susceptible to infections. The best sources for vitamin D are sun, egg yolks, salmon and mushrooms.

Elderberry. It’s antioxidant flavonoids enhance immune function and reduce mucus. Several studies have shown its effectiveness against flu strains, reducing the duration and severity. It also combats sinusitis, sore throats, tonsillitis and bronchitis.

Probiotics Besides from keeping your gut in good health, probiotics can also help your immunity. According to the Harvard Medical School there is a link between the bacteria in the gut whereby certain gut bacteria can correct deficiencies in the immune system.

Echinacea. A top selling herb, popular as a preventative against colds and flu. Echinacea is an effective lymphatic cleanser reducing tonsillitis and glandular fever. It’s safe to take as a daily immune enhancer and may reduce cold symptoms their duration by days.

Probiotics before bed increase immunity overnight.

Immune armoury

Garlic cloves contain antibiotic allicin which is antiseptic, anti-bacterial, antiviral and anti-fungal. Some people prefer a supplement containing garlic’s infection fighting compounds rather than the eating the cloves. Research reveals garlic prevents and treats colds, coughs, candida and septic wounds. Vitamin C and zinc An oldie but a goodie, vitamin C is long been known to ward off infection by supporting the immune

Help! My kids keep coming home from pre-school sick! If you think your kids have been catching more colds since they’ve been at kindy or day care, you’re probably right. This occurs because children’s immune systems are still developing. When you encounter a cold virus as an adult, your immune system often recognises it as an enemy that it’s tackled before and fights it again before it can take hold. Without those years of history to draw on,

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your child’s immune system recognises relatively few viruses, and is less capable of fending them off. To exacerbate matters, colds are spread by being exposed to droplets from sneezes, coughs and runny noses, so viruses can spread at childcare centres, where many little ones haven’t yet learned the fine arts of washing hands properly, blowing noses or covering mouths when coughing. So how can you boost your child’s resistance before winter hits? Probiotics: In babies, toddlers and preschoolers, a probiotic specifically for children support the developing immune system and may reduce the risk of upper respiratory infections. Immune tonics: Immune tonics such as Vitamin C, Echinacea or Olive leaf extract may be beneficial for children who are prone to recurrent colds, flu and sore throats, or who are slow to recover after they get sick. Symptom relief: There are herbal remedies suitable for the relief of sinus congestion and other cold and flu symptoms in children as well as adults, and some are available in liquid tonics that are more easily administered than tablets. Always check the label and follow the manufacturer’s dosage instructions, and if you have any concerns, talk to the team or Naturopath, Peter Balogh, at Go Vita Tanunda.


D I S C OV E R

PLACES PEOPLE PASSIONS P ROV E N A N C E BAROSSA


24 | T H E B A R OSSA MAG

“I was actually going to sell it and not pursue drifting, but I was like nah, give it one last crack and I went out and literally had the best time of my life.”

>> Jake Jones


T H E B AROSSA MAG | 25

Pointing in the right direction WORDS BY TODD KUCHEL PHOTOGRAPHY BY SAM KROEPSCH

After ten years spent working his way to the top of the drift scene, both nationally and internationally, Jake Jones aka ‘Drift Squid’ is dedicating 2018 to attending every national drift event and getting back to the roots of the sport. At the age of thirteen, Jake became intrigued by a D1GP drift video being played at his mate’s house and was instantly hooked.

As soon as financially possible, Jake purchased a Nissan sil80 and took the car to Mallala. During the first lap, Jake became unstuck and slammed it into the wall. The car was all but written off and he was warned that if it was crashed again it won’t be fixed. “I was actually going to sell it and not pursue drifting,” Jake recalls. “But I was like nah, give it one last crack and I went out

and literally had the best time of my life. I think I only went through four tyres, but I had a whole day of adrenalin fuelled fun.”

With a freshly rebuilt RB25, Jake finally had the car he needed. And with an S13 bonnet the car was transformed into the Sonvia Jake still drifts today.

Jake was enjoying himself, but had soon reached a point where he needed to spend a further $20,000 to bring the car up to spec. Instead, he purchased the Wheelworx Onevia pro drift car, but unfortunately blew the engine the first time on the track.

“That year I went through $20,000 worth of tyres,” Jake admits. “I just wanted to keep driving.” And it paid off. That year Jake came 3rd in the national titles. In the early days, Jake had idolised the guys at

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Wheelworx Performance and is embarrassed admit that he used to drive to South road just to buy their tyres and be associated with them. However, it was there that Linden Reynolds, a well-known Australian drifter started calling Jake ‘squid’, because of the mad afro he had at the time. Since then the nick-name has stuck and evolved into Drift Squid.

Jake has accumulated quite an outstanding list of achievements over the years. These have enabled him to compete in events around the world, including the D1GP in Tokyo and the Red Bull China Drift Series for three years in a row which resulted in him becoming the 2017 champion. Jakes dream for the ultimate drift car had been a marriage

of German styling and Japanese power. It was during a slow shift at work, when Jake jumped onto gumtree and searched for his ideal starting point, the BMW E92 M3, that he found one for sale in Queensland.

seeing this as the perfect opportunity, Jake made an offer.

The car was just a shell at the time, sitting on a pallet with smashed in doors, no bonnet, fenders or windows and with a ridiculous price tag. However,

Jakes engine of choice was an RB26 from the iconic R34 Skyline GTR. A fresh N1 block was purchased direct from Nissan, fitted with a Tomei 2.8

When Jake returned home with the car, Jake guttered it entirely, the fuel tank and disk brakes being the only standard parts remaining.

WE ARE EXCITED TO ANNOUNCE THAT OUR DOORS WILL OPEN IN APRIL TO ALL GIN LOVERS! Our purpose-built distillery is the perfect place to partake in a small batch, Barossa-made gin tasting. Sign up for a masterclass or simply stop by for a G&T and Barossa small goods platter. To get your hands on a bottle from our first batch prior to opening, please visit the Seppeltsfield Rd Distillers website to join our mailing list. While there, you can discover more about what we are up to at the distillery.

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28 | T HE B A R OSSA MAG

>> Under the hood of Jake’s BMWE92 M3 drift car.

stroker kit and mated with a custom made shimless bucket head system head with twin fuel rails for sequential injection, which in turn helps create a unique sound on the intake. The finished result is essentially a one of a kind RB28DET built by Power Tune Australia, with 930 rear wheel horse power that can effortlessly tear tyres to shreds while at 10,000 RPM. For those wanting to see this incredible RBM3 in action, Jake will be performing drift

demonstrations each day, twice a day during the Adelaide 500. For any businesses looking to have their name advertised in the most exhilarating way, sponsoring Jake would be the perfect opportunity. Following the Adelaide 500, Jake embarks on his campaign around Australia to gain as much attention as possible before taking the RBM3 to compete in the US in 2019.

“This year I’m going to travel as much as I can, doing whatever I can,” Jake says. There are a few competitions in the 2018 calendar; however Jake’s primary interests this year are his drift demonstrations, fun days, guest speaking, marketing his merchandise, giving fans drifting experiences as his passenger and school visits. “A teacher asked if it would be safe,” Jake says, following a student’s request for a burnout

during a Nuriootpa High School visit. “With the principle’s permission, I just let it rip.” Jake chuckled. For further information on Jake’s cars, accomplishments, merchandise, sponsors, competitions, giveaways, videos and how to get your name on either of his cars, check out www.driftsquid.com Also check out the Driftsquid youtube channel for more insane video’s and updates on Jake’s projects and events.

BAROSSA VALLEY

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30 | T H E B A R OSSA M AG

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Celebrating 55 years in our community


T H E B AROSSA MAG | 31

WORDS BY MEGAN HERMANN PHIL HOFFMANN TRAVEL BAROSSA VALLEY European River Cruising continues to be one of the most popular styles of holiday for people travelling from the Barossa. It’s the undeniable convenience that makes it so appealing, allowing you to unpack once and journey through some of Europe’s most picturesque cities and quaint riverside villages - bringing the best of Europe right to your doorstep. Enjoy culinary delights, included beverages and immersive sightseeing experiences – all from your floating hotel that docks in the heart of town. A dedicated Cruise Director will support you along the way, attending to any needs that may arise.

2019 European River Cruising out now!

The most popular itinerary is Magnificent Europe, cruising from Amsterdam to Budapest or vice versa, taking in charming towns like Bamberg, Rüdesheim and Miltenberg in Germany, and Vienna in Austria. From Lenz, you can journey to Český Krumlov in the Czech Republic, with it’s delightful old town, or spend the day in Salzburg, visiting popular sights from The Sound of Music. A highlight is the visit to Namedy Castle – home to Princess Heide von Hohenzollern – where you can explore and savour a dinner fit for royalty in the ornate ballroom. This

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extensions either side of the cruise with 6 nights’ accommodation and transport to and from the river vessel, from either Prague to London or Prague to Paris. I personally, am so addicted to river cruising! I feel very fortunate to have had some diverse experiences of my own, having travelled with both APT and Scenic on rivers in Europe and South East Asia, which gives me and our team some fantastic insider tips, which we’d love to share with you. If you’re a little overwhelmed with the abundance of options out there, come speak with us and we can help you find the perfect fit. Whatever your style, or budget, if you like the concept, there’s a product to suit you.

My colleagues at Phil Hoffmann Travel Barossa Valley have all experienced river cruising themselves and we love to share our own personal experiences and recommendations, as well as the amazing feedback we receive from our past clients. Why book so early? We are in the middle of our “pre-release” sale season. For you, this means special offers including travel in 2019 at 2018 prices and free flights to Europe. Now is the time to grab a great deal! By booking early, you also get first choice of your preferred itinerary, on your preferred date, in your preferred cabin - which we can offer advice on.

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Facing life head-on Courage, resilience and a never-say-die attitude have defined Amanda Tscharke by her remarkable abilities rather than by her disability.

WORDS BY HEIDI HELBIG PHOTOGRAPHY BY JOHN KRÜGER

>> Amanda Tscharke.

Amanda Tscharke is used to taking the road less travelled.

“I made my choice early and I stuck to it.”

It was on that road – in the wake of a devastating motorcycle crash that left her in a wheelchair – that the promising athlete made a life-defining decision.

By her own admission, Amanda still takes each day at a time – an inescapable legacy of three near-death experiences, 14 surgeries, a hip replacement at the age 30 and too many complications to mention.

“You make a choice very early on with an accident like that – are you going to stay in that place, or are you going to live?” Amanda says. “It’s that blackand-white, there’s no grey.

But in choosing to live, the 36-year-old chose so much more – a career, a family and more recently, a shot at Paralympic glory as a tabletennis player.

The Nuriootpa resident attributes her state-of-mind to positive psychology and an inherent stubborn streak. “You can either be a sorry soul or say I’m doing okay. That positive psychology, convincing yourself you’re okay, becomes habit and you become a more positive person,” Amanda says. “You have hurdles in life that you can’t go over – because that’s who you are – but you can go around them.”

The plates and rods that extend from her shoulder bone to her pelvis are an enduring reminder of the fateful day that Amanda – a passenger in a sidecar – hit a tree near Wirrabara Forest. “It was soon after they told mum and dad I had dislocated my spine,” says Amanda. “I was just ecstatic that I had broken my collarbone – I had no idea of the extent of my injuries until two weeks later. “We had a family meeting and the doctors said ‘by now you know Amanda will never walk


T H E B AROSSA MAG | 33

“You have hurdles in life that you can’t go over – because that’s who you are – but you can go around them.” again’ – that was the first time I had actually heard it.” The eve of her 16th birthday saw Amanda in Hampstead Rehabilitation Centre coming to terms, physically and psychologically, with paraplegia and no feeling from her waist down. “I spent six months in Hampstead learning to sit without falling, to brush my teeth without falling, because I had no abdominals,” says Amanda.

“Learning that was horrendous and demoralising. It felt unfair, like a spiritual attack. Not only that but watching my family, my 14-year-old brother, go through hell,” says Amanda. The years that followed were underscored by medical complications, including the onset of scoliosis, a refracturing of her spine – twice – to straighten it, shoulder surgery and the constant spectre of Hampstead. Exercise to strengthen her body and mind saw Amanda

turn the tables on her disability with a role at SA Ambulance Service. Not long after she became engaged to Tony Tscharke, their relationship grounded in a mutual love of travel, competitiveness and determination to face everyday challenges together. Nothing surprised the couple more than when they fell pregnant – “we were told we wouldn’t be able to have children” – or hurt harder when they lost the baby.

“Not knowing, was it the disability, that was gutwrenching,” Amanda says. Blessings followed with the birth of Katie and two years later, Ella, the 13-hour labour putting Amanda at death’s door a second time with sepsis. “We have a photo of her in mid-air, my arms stretched out to reach her – that moment of Tony delivering her and passing her to me,” Amanda says. “Later, when we saw her in baby ICU, she had on a little


34 | T HE B A R OSSA M AG

>> The Tscharke Family: Amanda and Tony with their daughters Ella and Katie.


T H E B AROSSA MAG | 35

But her biggest trial was yet to come when another case of sepsis turned a pressure sore on her back into a wound requiring life-saving surgery, forcing Amanda to her “lowest”. “They told me I was sepsis – again – and it had gone to my blood. If I had left it another 24 hours I would not be here – for the

third time in my life,” Amanda recalls. “I’m so incredibly lucky it never got to my spine.” Her watershed moment came six years ago when Cathy Lambert – her former Kapunda High School counsellor – reentered Amanda’s life in her capacity as an Australian Paralympic talent

recruiter. Cathy didn’t hesitate in signing up the former State athletic champion for javelin.

“They were taking the top six and I was ranked ninth and missed out.

“We got the qualifying standard for the World Championships, only to find out it was two metres more,” Amanda says.

“After a lot of gin and soul-searching, Cathy said

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36 | T H E B A R OSSA MAG ‘let’s jump sidewards’ and we left javelin to get into table tennis, but not before I extended the national record – I just wanted to make it harder for the next person,” Amanda grins. Amid more radical surgery to shorten her leg and reposition her hip, Amanda headed to the Nationals in Perth and secured her place in the Paralympic preparation program alongside a remarkable cohort of athletes. A silver medal at the Paralympic Oceania Championships in Fiji was followed by competition at the 2017 Korea Paralympic Open. With “fire in her belly” and coaches at her side, Amanda now has her sights set on the Tokyo 2020 Paralympic Games. She balances work at St Jakobi Lutheran School with a rigorous training regime, and believes the best is yet to come. “Every Paralympic athlete who is doing sport is doing it for themselves – not necessarily to be the greatest, but to prove to themselves that they can achieve things; that they can manage their life and be healthy and work and put back into society and pay their way like everybody else,” Amanda says. “With all the pressure of your physical needs, it gives you a sense of worth and if you have that, everything else becomes so much better through your eyes. “Yes Tokyo is the aim, but it’s going to be bloody fun getting there.”

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T H E B AROSSA MAG | 39

Michaela’s Music It’s been a meteoric rise for country music sensation Michaela Jenke, but she remains as grounded as the musical genre she has made her own.

WORDS BY HEIDI HELBIG PHOTOGRAPHY BY PETE THORNTON >> Michaela Jenke.

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40 | T H E B A R OSSA MAG

Undeniably the new darling of Australian country music, burgeoning singer-songwriter Michaela Jenke could be forgiven for having stars in her eyes. Her irresistible performance at the Tamworth Country Music Festival, where she won the Battle of the New Stars title, has capped a stellar year that saw the release of her debut EP and music video. But like her musical style, Michaela’s humility is refreshing and genuine. “I don’t have some flash goal to play on some world stage – I just want to be able to make a living out of music and do what I love every day,” says the 22-year-old from Nuriootpa. “I’m not really into the easy way out. People ask me ‘why don’t you go on The Voice’ but often – not always, but often – people don’t go on to have sustainable careers. I don’t think you can gain 10 years of experience through five minutes of fame, so it’s never crossed my mind.” Hailing from a musical theatre family on her mum Justine’s side, the latent musician says country music was both a discovery and a revelation. “I didn’t pick up a guitar until I left high school,” says Michaela, a right-hander who plays left-handed. “I used to listen to all kinds of music and kind of discovered country. The stories and the songs – it might sound a bit silly but it felt like it all fit; it just felt right.” Reluctant to be typecast by country music stereotypes, Michaela has defined her style more by what it is not. “It’s hard because I feel like in music you’re supposed to have a genre. I know predominantly what banner I fit under – country – but it’s diverse. Country rock, bluegrass, swamp – it meshes them all together.” A passion for original music has required Michaela to hone her song writing skills, something she describes as a doubleedged sword. “At first I found it hard to play my own songs because it’s really personal and you feel people are going to judge you, but with time if you keep taking these steps, you keep gaining confidence,” she says. “You discover a lot about yourself too. What I write is predominantly what I’m feeling at that time – emotion is definitely what I draw upon. “When you write you have to feel it because if you don’t feel it neither will anyone else.” Her lyrics have elicited interest from Australian country music royalty, not least Bill Chambers, father of multi-platinum artist Kasey Chambers. It was a chance meeting with Chambers a few years ago that secured Michaela’s date with destiny. “We struck up a conversation after the gig and he asked me ‘are you a singer?’, recalls Michaela. “In his CD he wrote his name and mobile number and said ‘if you have any demos, feel free to send them to me’. I remember thinking: that doesn’t happen every day. So I mustered up the courage and sent him a rough demo.” Michaela went on to become support act for Chambers’ South Australian gigs and the mentorship saw Chambers produce her debut EP, Diamonds Outta Dirt, on the New South Wales Central Coast in March 2017. The album features the hit single Black River, which was cowritten with Allan Caswell, one of Australia’s most recorded songwriters. The song is defined by its haunting narrative and compellingly dark undertones. “I had that song title running around in my head but I didn’t feel like I could do anything with it,” recalls Michaela. “I went into that (song writing) session with the title, and Allan really loved the idea of it.

“I remember the first time it got played – I think I probably swore, my mouth dropped and I’m like ‘What – that’s me on TV!”


T H E B AROSSA MAG | 41


42 | T H E B A R OSSA MAG From there the song took on a dark theme – an hour and a half later the song was born, and we were really happy with how it turned out.” The video was filmed against the backdrop of Mount Crawford Forest and on location in the Barossa. The production is entirely regional, from make-up, costumes, sets and actors through to filming and post-production by Vaughan Henderson of Little Blue Box Media. Black River has become a Facebook sensation since its debut on Foxtel’s Country Music Channel. “I remember the first time it got played – I think I probably swore,” laughs Michaela. “My mouth dropped and I’m like ‘What – that’s me on TV!’ “It’s so surreal to look back on – once upon a time it was a dream to have my music out there.” With Nashville USA in her sights, Michaela and her partner, guitarist Reid Sampson, continue touring regional and remote Australian communities gaining exposure and a loyal following. “The aim at the moment is just to get out there because nothing comes to you,” says Michaela, revealing a maturity that belies her years. “If you’re sitting still, no-one knows about you or your music. “Good songs – that’s been the advice from other people. Good songs get you places.”

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T H E B AROSSA MAG | 43

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by Tyson Stelzer

WINE REVIEWS

44 | T HE B A R OSSA MAG // W I NE REVIEWS

JACOB’S CREEK JOHANN BAROSSA VALLEY SHIRAZ 2012

JACOB’S CREEK CENTENARY HILL BAROSSA VALLEY SHIRAZ 2012

JACOB’S CREEK STEINGARTEN BAROSSA RIESLING 2015

JACOB’S CREEK BAROSSA SIGNATURE RIESLING 2017

Johann has changed recipe in recent years, and 2012 is more than 80% Shiraz, sourced predominantly from the 90-year-old vines of the Willandra vineyard in Rowland Flat. This site is also the core of Centenary Hill, but the wines are profoundly distinct, and even a small injection of Cabernet here lifts its aromatic profile, heightens its tannin structure, brightens its acidity, elongates the finish and infuses grand longevity. Tangy berry fruit are underlined by dark chocolate and fine-grained, enduring tannins. Patience.

Centenary Hill is the personification of old vine southern Barossa Shiraz and the personality and sheer, distinguished integrity captured in this bottle herald one of the greatest Centenary Hills to date. Old vines bring a depth of exotic spice and a silky tannin texture all of their own, here laid out impeccably amidst the depth of satsuma plum and liquorice fruit, framed masterfully in dark chocolate oak. Length, line and mineral structure are a sheer joy.

Two-and-a-half years off the vines, the colour is ultra-pale, with its age is hinted in notes of almond and toast. The tension of lemon and lime are still electric, charged with a razor line of Eden Valley acidity. It’s got every detail in place to go the distance, and just begs for time.

An Eden Valley Riesling through and through, though you need to look to the back label to ascertain this. There is no mistaking it in the glass, a beautifully refined wine of gorgeous lily and lemon blossom, lime fruit and a lovely touch of pink lady apple to keep things engaging and approachable. This is the wine to drink while St Hugo and Steingarten Rieslings rest.

jacobscreek.com

jacobscreek.com

jacobscreek.com

jacobscreek.com

96 POINTS $120

96 POINTS $82

95 POINTS $50

94 POINTS $20


WINE REVIEWS // T H E B AROSSA MAG | 45

ST HALLETT OLD BLOCK SHIRAZ 2014

ST HALLETT BLACKWELL SHIRAZ 2015

With the largest inclusion of Eden Valley ever (more than one-third), there is a bright, youthful integrity here that completely belies its age. This is an Old Block of seamless elegance, lifted rose petal fragrance, red-fruited structure and a coherence that beautifully interlocks finely structured tannins and understated oak. A stand out for the season, this is a wine of great integrity and enduring line and length.

A great vintage for Blackwell, contrasting bright black cherry and satsuma plum fruit with finely structured tannins and bright acidity. Nuances of black olives and dark chocolate leave the centre stage for refined black fruit focus. It finishes with great line and length.

sthallett.com.au

sthallett.com.au

96 POINTS $110

95 POINTS $45

ST HALLETT DAWKINS SINGLE VINEYARD EDEN VALLEY SHIRAZ 2016

ST HUGO VETUS PURUM BAROSSA SHIRAZ 2010

A characterful nose of sage and menthol over a core of extroverted dark berry fruits articulates the personality of St Hallett’s easternmost vineyard. It’s a tangy style that showcases the brightness of Eden Valley acidity, backed by finely structured tannins. A wine of focus, poise and character, it’s bright and exotic yet refined and focused. A natural and unforced style in which place speaks loud and clear.

The historic Willandra vineyard on the banks of Jacob’s Creek infuses hints of peat, horseradish and smoke, which add layers of complexity to plush and rich old vine fruit. It’s wrapped gently in beautifully refined old vine tannins and nuances of mixed spice, Christmas cake and prunes. Structurally, it’s silky, supple and effortless, with great persistence and confidence, enticing now, though promising great potential.

If the goal of the Jacob’s Creek Riesling wizards was to create a stir with the first release of this brand new, limited production label, they have certainly exceeded their aspirtation. A gorgeously fragrant, signature Eden Valley Riesling that harks back to the heyday of Jacob’s Creek Riesling. Lifted lily and lemon blossom aromas of gracious finesse herald a tightly structured palate of brilliant granny smith apple, lemon and lime fruit, supported by enduring acid line and finely structured mineral texture that hovers long on the finish. Benchmark.

sthallett.com.au

sthugo.com

sthugo.com

94 POINTS $55

96 POINTS $240

ST HUGO EDEN VALLEY RIESLING 2017

95 POINTS $40


46 | T H E B A R OSSA M AG // W I NE REVIEWS HENCSHKE MOUNT EDELSTONE EDEN VALLEY SHIRAZ 2013 The 61st vintage from these 101 year old vines is infused with an understated restraint and unashamed mediumbodied confidence that fans out from an impeccably compact singularity into a gloriously long finish. A magnificent core of old vine spice, white pepper, satsuma plum skins and fresh liquorice is built around a framework of sensational mineral tannin texture. One of the greatest Mount Edelstones in the century-long history of this revered site, and it will go down among the longest-lived.

henschke.com.au

97 POINTS

$225

BETHANY GR15 RESERVE SHIRAZ 2016

JACOB’S CREEK STEINGARTEN RIESLING 2017

TURKEY FLAT THE ANCESTOR 2015

From a single vineyard in Flaxman’s Valley, this is a magnificent Steingarten of pristine pale straw green luminosity. An electric palate of cool, long season acidity supports pitch-perfect lemon, granny smith apple and lime fruit of outstanding poise and persistence, underlined by a magnificent talcy mouth feel of delightful slatey mineral texture. Length, line and precision define one of the greatest and longest-lived Steingartens.

Turkey Flat’s flagship taps deeply into the character of its 100+ year old vines, a wine build for the long-haul in the lineage of the likes of Hill of Grace and Stonewell. Flinty, smoky and complex, it presents a wonderful contrast between depth of old vine plum and blackberry fruit and spice and the tannin tension of a great vintage. The result is a delightfully structured Barossa Shiraz of profound line and length.

jacobscreek.com

turkeyflat.com.au

96 POINTS

$50

HENSCHKE JULIUS EDEN VALLEY RIESLING 2017

blackcurrant and black cherry fruits, supported by dark

henschke.com.au

rockfordwines.com.au

elegant integrity that takes Julius to another level. Picked at precisely the right moment of exact ripeness, lime, lemon and granny smith apple abound, accented

Tannins are fine-grained and confident. It will appreciate

with the perfume of pink lady apples. Acidity is

further time for oak and fruit to continue to marry.

consummately confident yet ripe and balanced. Slatey

95 POINTS

$110

TURKEY FLAT VINEYARDS GRENACHE 2016 It’s not hard to see why this was the first Grenache to win the Jimmy Watson Trophy. It’s delightfully aromatic, alive with rose petal, musk, red liquorice and spice. The palate is a flattering and seamless accord between fine, mineral tannins, bright acidity, refined raspberry fruit and just the right herbal complexity from judicious whole bunch inclusion (20%). It shows a refinement that belies 15% alcohol and concludes delightfully textured.

95 POINTS

95 POINTS

$45

HENSCHKE TAPPA PASS 2015

$30

An intensely characterful and liquorice-infused Shiraz that articulates the spice and complexity of the Eden Valley and eastern Barossa Valley. Luscious blueberry and blackberry fruit with mixed spice and white pepper are toned with a refined and tightly structured tannin chassis that carries a very long finish. An impressive vintage for Tappa Pass that captures the personality of its two vineyards with great expression.

94 POINTS

$115

TORBRECK HILLSIDE GRENACHE 2016

Ian Hongell’s first opportunity to blend RunRig proved

Winemaker Ian Hongell has taken Torbreck Grenache to

to be an intense, two week long exercise. The outcome

another level of seriousness. Deep blackberry and black

layers of liquorice and black olives, with a core of black

plum fruit express impressive depth for this variety, supported by impressive, fine, mineral tannin structure and culminating in a finish of very good length and line.

plum and black cherry fruit. Already approachable, it’s

This is senior Barossa Grenache charged with potential

seamless, soft, rounded and supple.

to age.

torbreck.com

torbreck.com

94 POINTS

$275

94 POINTS

$67

Rockford has created a pretty Riesling of Jasmin florals, pink grapefruit and lychee aromatics, gliding into a pristine palate of tightly would acidity and a long, bright finish. Four to five months in a single large barrel brings texture without in any way diminishing freshness or purity. The result is one of the greatest Rockford Rieslings, contrasting long, slow-ripened aromatics with refined acid structure and mineral texture.

rockfordwines.com.au

TORBRECK RUNRIG 2015

is a Barossa Shiraz of deep complexity of game, spice,

95 POINTS

ROCKFORD VINE VALE BAROSSA VALLEY RIESLING 2017

henschke.com.au

turkeyflat.com.au

ROCKFORD BLACK SHIRAZ NV

mineral texture lingers on an exceedingly long finish.

There is delicacy and precision to this vintage and an

chocolate oak and framed in a medium-bodied style .

bethany.com.au

$200

There is a freshness and vitality in this disgorgement that I’ve not seen before in the iconic Rockford Black Shiraz, with a crunchy, vibrant primary fruit edge. It upholds all the multifaceted complexity that its vast depth of maturity predicts, with all the personality of old vine fruit ricocheting in black plum, black cherry, liquorice, even a hint of sarsaparilla, and the ever present, long-lingering delight of high cocoa dark chocolate. It’s magnificently finished with perfectly integrated dosage and firm, fine yet somehow creamy tannins that will sustain it for a good while yet. The finest Black Shiraz yet.

Sourced from two dry-grown blocks of 60 year old vines on Bethany Creek, this is a flagship Shiraz of deep

96 POINTS

94 POINTS

$36

WINE REVIEWS BE SEEN IN THE BAROSSA MAG. SEND YOUR WINE SAMPLES TO:

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PET ADVICE // T H E B AROSSA MAG | 49

WORDS BY CATHERINE HARPER BAROSSA VETERINARY CLINIC For many people being a vet is a childhood dream with images of rolling hills, baby animals and lots of fun with a touch of heartache on the side. As a mixed practice vet in the Barossa Valley that is a pretty good description and I am very lucky to have such a wonderful environment and wonderful clients to work with. I am always asked lots of questions about what we do day to day and how we deal with the hard times, so here is a day in the life... Morning consults are fairly routine with mostly vaccinations, dogs and cats, a dog with a sore ear and a lame

A day in the life of a Barossa Vet

cat. It tuns out the cat has been in a fight and has abscess that is draining pus (this always makes the nurses excited as they get to clean it up!), once clean, some pain relief and antibiotics and he is on his way. I am not on surgery today, but the girls have a dog and cat spey booked along with some radiographs and a grass seed to be removed from an ear. I head out to so some cattle pregnancy testing; we mostly use an ultrasound for this which makes the process quicker and more pleasant for our bovine friends. After an overall change and clean up I head off to check

a horse with a cut leg that requires a bandage change; all is healing well and owner is happy with progress. One more large animal, a pet sheep who was unfortunately attacked by a dog but who has recovered form the initial shock and with a bit of TLC and some pain relief is going to make it through. Heading back into the clinic there is a steady afternoon of consults booked, however as I walk through the door a dog that has just eaten snail bait is presented floppy, comatose and shaking. This is an emergency and we immediately start treatment for

this dog. With my fantastic team we manage to cool the dog down, get it stable by pumping its stomach and removing the toxin and are then able to monitor it as it recovers from the procedure, slowly improving until it can sit by itself with minimal shaking. Thankfully our other A few minutes are left in the day to write up notes, perform a few follow up phone calls and then check on our snail bait patient again before heading home, although I will be back later to check our patient again. Five species in a day is always a challenge, but we had fun and saved a dog’s life.

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50 | T H E B A R OSSA M AG

“Painters don’t retire, I think they just slowly use bigger brushes!”

>> Rod Schubert.


T H E B AROSSA MAG | 51

Paint, rust, wine and rock’n’ roll An artist for all senses

WORDS AND PHOTOGRAPHY BY ALICIA LÜDI-SCHUTZ

From performing on hit TV show Count Down, to being the first Australian artist commissioned to design one of the famed Willi’s Wine Bar Paris posters, Rod Schubert has led an eclectic life.

was a growing hobby in the background.

In 1970, Rod became a professional artist and since then, his paintings and sculptures appear in more than 100 corporate and private collections around the globe, but it seems his sense of artistic expression goes beyond the mixed media on canvas he is renowned for.

“I joined a rock ‘n’ roll band.

Working from his home studio, an 1850s barn on Mengler’s Hill, canvases and brushes line the white washed walls whilst metal sculpture add another dimension to the surrounding landscape. It’s here the mind of the homegrown artist is revealed and some extra, unexpected talents are unearthed. “From as long as I can remember, I was always scribbling on something or drawing something,” he says of his childhood growing up in Tanunda, where he attended the Lutheran school before heading to Nuriootpa High. Rod worked for his father, a builder and farmer, for a number of years whilst art

“Then I did a few other silly things,” he says with a mischievous look reminiscent of younger days.

“We had a local band out of the Barossa that won Hoadley’s Battle of the Sounds’ South Australian play-offs in 1966. We went to the finals in Melbourne and lost out to The Twilights… Playing in front of 3,000 people was a bit daunting for us little Barossa boys!” The band was known as “The Chosen Few” and included Rod’s brother, Dean; Nuriootpa’s Mike Siegele and Tanunda’s Nipper Fechner on drum kit. “We ended up doing a lot of work around Adelaide, Elizabeth, Melbourne and we were support act for The Twilights, The Easy Beats….toured with Denise Drysdale…Were regulars on Adelaide television, on the Early Count Down, The Go Show…..” With Rod on bass guitar, the group even put out a record in 1967 but changed direction when the choice to become professional meant moving to Melbourne. “Some of us assessed what our future was going to be and we

had family businesses that we wanted to get involved with. Being in the music scene in Melbourne at that time, while it seemed like a lot of fun, was starting to get a bit dangerous!” Music eventually falling by the wayside, although he still keeps a fully tuned bass guitar as a reminder, Rod ended up as manager of the Barossa Valley Milling Company, a poultry feed manufacturing business in the old Mill in Tanunda. “They decided to close the Mill down and put it on the market. They kept me employed to do absolutely nothing but answer the phone for nine months,” Rod explains. “I wasted the first month as you do... Moved a fridge in, set up dart boards and things like that and I decided then, seeing I was still getting paid, it was a golden opportunity to take up art seriously so I got rid of the dart board and turned the place into a studio and started painting seriously.” Rod had met and married his wife Tia, by now, and they opened a little gift shop in a rented commercial space at Tanunda Hotel, where Rod could sell his paintings. He would also illustrate a book called ‘Churches of the Barossa Valley” before being invited

to run “Die Galerie”, a gallery restaurant at Tanunda, along with Tia who ran front of house. “At that stage, I was painting in rooms behind the art gallery so I was working there as well as running the gallery for a couple of years before we opened as a restaurant and then I was the licensed manager of the restaurant. “I think our best day was doing three hundred covers for a lunch so it was rather busy! “Once a month we would have a new exhibition and we showed some great art from all over Australia… I got to know a lot of people in the art world.” It didn’t take long for Rod to make connections that would create many opportunities. Die Galerie was the site of his first solo exhibition, the one he describes as the “turning point” in his career. It was opened by good friend, Peter Lehmann whom he worked with during a vintage at Saltram’s years ago. “He said I was the only person to start at the top of the wine industry and work my way to the bottom because he put me on 10 tonnes of Shiraz, handed me a pitch fork and said keep working


52 | T H E B A R OSSA M AG

until you get to the bottom of the truck.” Rod has now exhibited works in every Australian state, Kuala Lumpur and London and become the first Australian artist commissioned to design the world famous “Willi’s Wine Bar Paris” limited edition and very collectable wine art poster. “Paris came to me!” he says of the poster’s launch held in the Barossa, the first time the renowned event was held outside of its home city.

He is thrilled that a complete set of posters, one of only four in the world, is now in the Barossa following a charity auction. “It gives another side to the credibility and the international standing of the word Barossa.” Rod’s designs feature on many internationally recognised Australian wine labels, his strong connection to the industry leading him to donate the Rod Schubert Trophy for best red at the Barossa Wine Show for more years than he can remember.

He chuckles as he describes the day he was asked to be the “female weighbridge operator” at Chateau Tanunda one vintage and has even made wine the traditional way with friend, Robert O’Callaghan.

inspired during his role as Artist in Residence for the Barossa Music Festival, received high acclaim from the composer.

“We stomped a 500 gallon vat, crushed it with our feet of course! I’ve still got a few bottles of that which I am treasuring, that was way back in the 60s.”

“Sir Peter Maxwell Davies came out from London…he was staring at the Eight Songs for a Mad King paintings and I said, what do you think? He turned around and he had tears rolling down his cheeks and he said dear boy, I have nothing but praise.”

Rod’s series of paintings based on “Eight Songs for a Mad King”,

It’s these moments that Rod quietly treasures, yet he still


T H E B AROSSA MAG | 53

>> Mike Siegele, Dean Schubert, Nipper Fechner, Bob Van Amstel and Rod Schubert.

calls himself “a small fish in an even smaller pond” as he constantly improves and refines each and every piece he does. “I think you keep maturing all the way through and I would doubt if I have painted my best work yet – I’m still chasing that!” He says he’s not adverse to rattling the cage a little and likes making people think. “It’s not my quote, but it is one I’m using at this present

moment, it’s simply, ‘Art should disturb the comfortable and comfort the disturbed!’ “I don’t paint with the idea of this is a saleable thing... Paintings come out of this studio because that’s how I want them to look like, not how anybody else wants them to look like and hopefully someone likes them.” His art is inspired by many things, whether it’s the diminishing thoughts of an Australian explorer losing hope

during an expedition, or the mysteries hidden behind a mask, themes that tend to reappear in his works, Rod’s art is a reflection of his thoughts and feelings at a particular point in time.

I’ve seen into the reality of what I do see – that’s a bit heavy isn’t it!”

“I know other people work differently, but I just can’t take a blank canvas and start splashing paint around, hoping something will happen. I have to have it planned in my head and once I get that, it’s then working to make what I think

“You can’t sit back. I wish I could sometimes, I wish I had the attitude to go out and play golf but I can’t, I don’t have time.

Striving to do better in everything he does is what drives Rod.

“Painters don’t retire, I think they just slowly use bigger brushes!”

winner: best regional contemporary restaurant 2015 & 2016 Restaurant & Catering SA

distinctive, unfussed, brilliantly balanced dishes in the heart of the Barossa Valley Lunch 7 days a week: 12:00 - 2:30 Dinner Monday to Saturday: 6:30 - 9:00 (08) 8564 2488 www.vintners.com.au

@vintnersbarossa


54 | T HE B A R OSSA M AG

Redeemer Lutheran School

disc v er the best start to your child’s learning RECEPTION AT REDEEMER: A supportive environment with high expectations SUPPORTIVE ENVIRONMENT

Founded on positive culture and strong relationships between staff, students and parents

HIGH EXPECTATIONS

International Baccalaureate Primary Years Program Our learning programs are internationally accredited in the IB PYP from Early Learning to Year 7 Rigorous academic program Strong emphasis on Literacy & Numeracy development Specialist programs Developing specialised skills in Science, Engineering & Technology, Performing Arts, Physical Education and Japanese

EARLY LEARNING AT REDEEMER: Student-centered learning in the right environment STUDENT-CENTERED

Engaging learning designed for the needs of early learning children Combining the International Baccalaureate Primary Years Program with Reggio Emilia philosophy Valuing and respecting the whole child: emotionally, physically, intellectually, socially & spiritually

THE RIGHT ENVIRONMENT

Purposefully designed centre A calm and engaging space Designed for the needs of early learners On-hand Nature Play environment A fun and interactive Nature Play space Children climb trees and play with sand, mud, water and more!

Contact us to find out more about either our Kindy or Pre-Kindy programs Our Centre’s programs qualify for the Child Care Benefit (CCB) & Child Care Rebate (CCR)

disc v er

Flourish

(08) 8562 1655 Vine St Nuriootpa office@redeemer.sa.edu.au


BOOK REVIEW // T H E B AROSSA MAG | 55

BOOK REVIEW REVIEW BY TODD KUCHEL

Jaws BY PETER BENCHLEY I’ve read a lot of great books this summer, but it was a classic that I feel deserves acknowledgement … Peter Benchley’s first novel, JAWS. Everyone knows the brilliant movie that was responsible for scaring generations of the ocean. However, I have recently become aware of how few people know that the novel even exists. I’m not even sure the person who wrote the blurb has even read it. It was during a walk along Jetty road, shortly after an announcement of a shark sighting on the radio that I was passing a book sale and picked

up the classic novel which, knowing its reputations I had always intended to read. Pick up Jaws before midnight, read the first five pages, and I guarantee you’ll be putting it down breathless and stunned, as dawn is breaking the next day, reads a Daily Express quote on the back; describing this novel perfectly.

owners afraid of ruining a town dependant on its tourists, and a mayor with an ulterior motive.

After a girl’s remains are washed ashore, chief Brody attempts to close the Amity beaches suspecting a shark attack.

After a following three deaths, Brody takes it upon himself to warn beachgoers of the danger, while his wife Ellen becomes infatuated by Hooper, a fish expert called upon to assist Brody and a symbol of a life she left behind with her youth. When a dinner invitation extends into a secret love affair, Brody is left suspicious of Hooper.

Denied of the authority to do so, Brody is forced to dispute with local business

Finally after a boy’s narrow escape from the shark is caught on film, Brody is authorised to

Brody and Hooper accompany Quint on a memorable hunt for the man-eating shark. While Steven Spielberg adapted this story to film spectacularly, the novel is remarkably more complex, brutal, colourful, and even erotic at times. If you have not read this incredible must-read classic, be sure to make it the next on your list. Available from The Ravens Parlour book store, Tanunda.

DR14716

G

close the beaches and to hire a professional shark fisherman, Quint to hunt this great white.

Y T I

LS IN UN A V R M IM E S M N CO S A E IT H T D N A

Nuriootpa 8562 1162

Kapunda 8566 2301


Proud supporters of the TRANSFORM YOUR HOUSE INTO A HOME Barossa Community

“My personalised service helps you make the right choice for your home, in your own home.”

PROUDLY CELEBRATING 24 YEARS IN BUSINESS Thank you..

- Erich May

Service excellence through 23 years of product knowledge and retail experience. We offer a comprehensive range of custom made: Roller, Sunscreen, Aluminium and Timber Venetian Blinds, Plantation Shutters, Awnings and Curtains / Swags and Tails / Tracking / Pelmets

FREE NO OBLIGATION MEASURE AND QUOTE T: 08 8563 3313 Mob: 0408 890 986 4 Mueller Court, Tanunda 5352

E: mayek@bigpond.net.au

Gift and Garden Home Shop Crabtree and Evelyn Stockists Gift Cards and Gift Wrap Family owned and operated Locally produced, quality, unique and hard to find plants Extensive range of Seedlings, Plants, Roses and Ornamental/Fruit Trees

Cements, Mesh, Sand & Metal Available 7 days We love what we do. But, we understand that without your continued support, our business wouldn’t be the same. Every time you do business with us, you are investing in local jobs and supporting your community. Thank you.

helping you get the job done.

helping you get the job done.

59 Tanunda Road, Nuriootpa 59 Tanunda Road, Nuriootpa

8562 85623399 3399

BAROSSAadmin@barossavalleyhire.com.au www.barossavalleyhire.com.au find us on facebook SAND & admin@barossavalleyhire.com.au METAL www.barossavalleyhire.com.au


RECIPE // T H E B AROSSA MAG | 57

ROASTED FENNEL, BRIE AND CARDAMOM TART SERVES 6

RECIPE BY CLAIRE WOOD CARÊME PASTRY Photography by Martin Ritzmann

1.

Preheat oven to 180°C fan-forced. Line a 12cm x 36cm rectangle tart tin with removable base with pastry. Chill for 15 minutes.

2.

Toss the fennel with olive oil, salt and pepper and roast for 30 minutes until beginning to caramelise. Remove and set aside to cool.

3.

Line chilled pastry with baking paper and fill to the top with pastry weights or dried chickpeas, to support the sides. Bake for 15 minutes then remove the paper and weights and bake for a further 5 minutes to crisp the base. Remove from oven and set aside to cool.

4.

Place the roasted fennel and brie slices in the tart case alternative between each. Then combine cream, eggs, cardamom and fennel fronds in a large jug and whisk until well combined. Season with salt and pepper then gently pour the filling over the fennel and brie ensuring the filling is 1/2cm below the edge of the pastry. Bake for 30 minutes at 160°C (fan-forced) until the filling has risen and is firm and golden. Set aside to cool for 10 minutes then serve.

TIME 60 MINUTES SKILL: Intermediate 445g Carême spelt shortcrust pastry, defrosted 2 small fennel bulbs, quartered with ends in tact 1 tablespoon olive oil 80g double brie, sliced 2 tablespoons chopped fresh fennel fronds 250ml thickened cream 2 large eggs 1 1/2 teaspoons ground Cardamom Salt and pepper, to taste

RENTING? we TREAT OTHERS AS WE WOULD LIKE TO BE TREATED. All too often, difficulties and miscommunications can develop between landlords and tenants, or between tenants and property managers. At Barossa Rental Specialists we believe in harmony. Our formula is simple. We believe in treating others as we would like to be treated ourselves. Whether you are a property owner or tenant, talk to Lisa, your Barossa rental specialist.

the new way forward for rental management in the barossa valley barossarentals.com  KNOWLEDGE  RESPECT  PASSION  ACCESSIBILITY RLA 281222

Lisa Akeroyd

0414 335 660 LISA@BAROSSARENTALS.COM


58 | T HE B A R OSSA MAG // R E C IPE

CHARRED OYSTER MUSHROOMS RECIPE BY SAM SMITH FINO SEPPELTSFIELD Photography by Alicia Lüdi-Schutz

SERVES 4

Method

Ingredients:

Cook baby turnips in vegetable stock & miso medium heat until tender, stir through the butter to create a nice thick sauce & set aside.

4 large King Oyster Mushrooms (we love Little Bunyip available at the Barossa Farmers Market) 8 baby turnips 200 ml vegetable stock 1 tablespoon white miso 50 gms butter ½ bunch of chives, finely chopped Handful of tatsoi leaves

Cut mushrooms in 1/2 lengthwise, toss them in a bit of olive oil & chargrill. Season with salt & pepper then toss together with the tatsoi leaves. In a large bowl arrange the turnips & miso sauce, top with the mushrooms & tatsoi leaves & garnish with nori.

2 sheets of toasted nori, shredded

Authentic Italian food, in the heart of the Barossa! Renowned celebrity chef Adam Swanson serves up his take on traditional Italian favourites, at the brand new Barossa Cucina. Featuring local ingredients and produce, book your table today.

8563 2402

235 Murray Street, Tanunda barossacucina.com.au

ADAM SWANSON


RECIPE // T H E B AROSSA MAG | 59

APPLE PICKIN’ YOU WILL NEED:

RECIPE BY NEIL BULLOCK BAROSSA DISTILLING CO Photography by Alicia Lüdi-Schutz

This is the swiss army knife of cocktails, you can use this in a number of ways and get delicious results every time. Here we will use it as a sensational Gin cocktail, but its depth of flavour lends itself to Rum, Vodka or ditch the booze altogether and knock up a mocktail - it will hit the spot every time!

Rocks or Highball glass Muddle Stick or a long spoon Cocktail Shaker Plenty of ice Garnish/Cocktail sticks

1.

30ml Generations Gin 15ml Simple Sugar Syrup 20ml Fresh Lime Juice 20ml Fresh Lemon Juice 80ml Freshly pressed quality Apple Juice

Gently muddle the mint sprigs with sugar syrup in a cocktail shaker.

2. Mix in the Gin, lemon and lime juices, then add ice and the apple juice. 3. Give it a quick light shake and pour everything into a rocks or high ball glass. Top up with ice. 4. Garnish with a good sized mint sprig, give it a bit of a slap in cupped hands first to release the aroma! If you are feeling fancy go for an apple fan on a cocktail stick as well.

For Garnish: Large Sprig of mint Crisp Green Apple

OU ARE INVITED TO REDISCOVER CHATEAU YALDARA YOU TO REDISCOVER CHATEAU YALDARA YOU ARE INVITED YOU ARE INVITED TO REDISCOVER CHATEAU YALDARA

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GAWLER GAWLER GAWLER GAWLER

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TANUNDA TANUNDA TANUNDA TANUNDA

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For your lunch booking contact (08) 8524 0250 restaurant@1847wines.com www.1847wines.com to view menu online Forlunch your lunch booking contact Open for lunch For your lunch booking contact For your7 days, booking For yourcontact lunch159 booking Hermanncontact Thumm Drive LYNDOCH SA 5351 For your lunch booking contact am to0250 3 pm restaurant@1847wines.com UNWIND with Wine (08) 8524 0250 0250 restaurant@1847wines.com (08)11 8524 UNWIND with Wine (08) When booking mention The Barossa Mag and you will (08) 8524 0250 restaurant@1847wines.com (08) 8524 8524 0250 restaurant@1847wines.com restaurant@1847wines.com ENJOY ENJOY fine Food www.1847wines.com to view menu online complementary glass of bubbles withfine yourFood lunch. www.1847wines.com toreceive view menu online www.1847wines.com to view www.1847wines.com menu online to view menu online Open for7 days, lunch 7 days,7 days, Open lunch www.1847wines.com toa5351 view menu online Open forfor lunch 7 days, RELAX with Friends Open for lunch RELAX with Friends 159 Hermann Thumm Drive LYNDOCH SA 159 Hermann Thumm Drive LYNDOCH SA 5351 Open for lunch 7 days, 159 Hermann Thumm DriveDrive LYNDOCH SA SA 5351 11 am to113 am pm to 3 pm 159 Hermann Thumm LYNDOCH SA 5351 Hermann Drive LYNDOCH 5351 When booking mention The159 Barossa MagThe and Barossa youThumm willMag and When booking mention you will 11 am to 3 11 pm 11 am am to to 33 pm pm When booking mention The Barossa Mag and you will When booking mention The Barossa Mag and you will receive a complementary glassWhen of bubbles with of your lunch. withThe booking mention receive a complementary glass bubbles yourBarossa lunch. Mag and you will

aa complementary glass of with your lunch. receive areceive complementary glass of bubbles withwith your lunch. receive complementary glass of bubbles bubbles your lunch.

UNWIND with Wine ENJOY fine Food RELAXwith with Friends UNWIND Wine

UNWIND with with Wine Wine UNWIND ENJOY fine Food ENJOY fine Food ENJOY fine Food RELAX with Friends RELAX with Friends Friends RELAX with


60 | T HE B A R OSSA MAG // W E DDINDG

THE STABLES WINE ROOM

THE GRAIN ROOM

Come and discover Pindarie’s Estate wine room housed inside the restored historic Stables. • Estate Wine Tasting • Seated Wine flights matched with cheese (bookings essential)

A place to relax where we farm it, grow it and make it. Simply sit back and graze while taking in the spectacular views across the Barossa. • Homemade gourmet pies, local produce platters, barista coffee and more • Reservations 08 8524 9019 or pindarie@pindarie.com.au

“charming, rustic & down to earth”

Cnr Rosedale & Gomersal Rd, Barossa Valley | Phone: 08 8524 9019 Open 7 days except Christmas and New Year period and Good Friday www.pindarie.com.au


WEDDING // T H E B AROSSA MAG | 61

Abbey Wilson & Jason Carter MARRIED AT EMU BAY, KANGAROO ISLAND DECEMBER 5, 2017 A holiday on Kangaroo Island led to a double celebration for Abbey and Jason. It was on their five year anniversary as a couple when Jason proposed to Abbey on the beach. Two years later, on December 5, they chose the same beach to exchange their wedding vows. Abbey wore a Grace Loves Lace ivory fitted gown complimented with a long sheer veil. The bridal attendants were Ellen Wilson (bride’s sister) and Lee Boehm (friend). They celebrated the happy occasion with their closest family and friends with a reception at the Ozone Restaurant at Kingscote. The wedding cake made by Kathy’s Cakes was a mud cake beautifully decorated with white icing highlighted with silver and topped with fresh flowers. A highlight for their wedding was to share their love for Kangaroo Island with family and friends who holidayed and celebrated with them for the whole week. “Everything was exactly how we wanted and dreamed it would be” said Abbey. Abbey is the daughter of Kym and Sue Wilson of Angaston and Jason is the son of Greg and the late Wendy Carter of Angaston.

A & J CARTER Hair and Make-Up Seaside Beauty/Richards Salon Flowers Frogs and Roses Photography Sean Mcgowan Photography Celebrant Vicki McLean


62 | T HE B A R OSSA MAG // W E DDINDG

WANERA WINE BAR | RESTAURANT

Friday Nights Happy Hour 5-6pm with Live Music from 6pm

EAT • DRINK • WINE • DINE New Autumn Menu

OPEN 7 DAYS • 8564 3275 65 Murray Street, Angaston www.plushgroup.com


WEDDINDG // T H E B AROSSA MAG | 63

Rebecca Dolan & Ryan Marsland MARRIED AT THE DOLAN FAMILY HOME JANUARY 6, 2018 Rebecca and Ryan’s love story began six years ago when they met at The University of Adelaide. After Rebecca finished her PhD they took a six week holiday to Europe to celebrate. Whilst in Santorini after spending an entire day riding quad bikes they spent the evening relaxing and watching the sunset when Ryan asked Rebecca to marry him. Another two weeks were spent in Europe to enjoy their engagement before flying home to surprise family and friends. On January 6, they were married in the garden at the bride’s parents home in Nuriootpa. For her special day Rebecca wore a strapless silk dress designed and made in New Zealand. Maid of honour was Sarah Dolan and bridesmaids were Eliza Marsland and Meggie Edwards. Best man was Jarrod Marsland and groomsmen were Argy Kikianis and Ben Mackay. A beautifully decorated marquee by Bethany from Viva The Flower Store was set up on the lawns at Saltram Winery for guests to enjoy a reception catered by Saltram’s Restaurant. The venue was extra special because Rebecca grew up living in Mamre Brook House and always imagined having her wedding there. Rebecca and Ryan have been living in New Zealand for over two years so their wedding was a reunion for so many friends and family. At the reception Ryan’s sister Eliza sang their first dance song....which in their eyes was amazing and touched them both. Another special moment for the newly weds was to have their grandparents join them on the dance floor. Rebecca is the daughter of Nigel and Stephanie Dolan of Nuriootpa and Ryan is the son of Ian and Jacqueline Marsland of Woodville.

R & R MARSLAND Hair and Make-Up Sarah Craker Weddings Flowers Viva The Flower Store Photography Katherine Schultz Photography Reception Saltram Winery Event Styling & Hire Barossa Styling & Events


ü Aluminium windows & doors

hinged, sliding, lifting, bi-fold, louvre

ü Retractable screens Phantom, Brio or Centor

ü Roller shutters ü Security and Decorative Doors and screens

ü Window replacements Energy efficient glass

ü Shower screens ü Ziptrak® brand

Phone 8563 2280 or 0418 833 590

(track guided blind system)

195A MURRAY STREET, TANUNDA | www.rogaschwindows.com.au BLD Lic No. R27295


SOCIAL // T H E B AROSSA MAG | 65

DECLARATION OF VINTAGE on Sunday, February 18 Photos by John Krüger

1.

1. Baron of the Barossa, Chris Hatcher following Lydia Semmler, Tabrett Rooke, Annabelle Pinchbeck, Lauren Cornish, Ben Scholz and Courtney Mardle all representing Faith Lutheran College.

2.

2. Richard Langford. 3. Sandi, William and Ashton Hurn representing the late Brian Hurn. 4. Carol, Jasper, Ian and Freya Hongell. 5. Baron of the Barossa, Mark McNamara. 6. Vigneron of the year, Daniel Falkenberg performing the vintage ceremony. 7. Baron of the Barossa, Stephen Henschke holding the ceremonial cup.

3.

8. Barons of the Barossa Colin Glaetzer, Chris Hatcher, Stephen Henschke, Cameron Ashmead, Peter John and Louisa Rose with Vigneron of the year, Daniel Falkenberg and Richard Langford holding the ceremonial cup.

4.

9. Ben Scholz, Lauren Cornish, Lydia Semmler, Jordi Wilksch, Tabrett Rooke, Annabelle Pinchbeck, Courtney Mardle and Lachlan Thompson all representing Faith Lutheran College.

5.

6.

8.

Baron of the Barossa, Mark McNamara.

7.

9.


66 | T HE B A R OSSA M AG // SO CIAL

BEDFORD NOODLE MARKETS @ PETER LEHMANN WINES on Friday, February 16 Photos by Dave Graor 1.

Ksenja and Augusta Logos from Croydon.

2.

Rhona Fulton-Drendel and Laura White from Adelaide.

3.

Demi Koch and Jemma Linke from Tanunda.

4.

Norm O’Brien, Alistair Long, Fran Hannah, and Ron Male; all from Bethany Road, Tanunda.

5.

Dr. Bill Gransbury, Ella & Dave Bursey, and Tim Gransbury; all from Angaston.

6.

Katelin Boase and Sarah Bittner of Peter Lehmann Wines.

7.

Isla & Sara Lowke (Rowland Flat).

8.

Rachel, Esther, and Anna Barnett from Tanunda.

9.

Georgia & Rowan Pumpa from Angaston.

1.

2.

3.

4.

6.

7.

9.

10.

10. Michael Graetz & Natalie Chumbley with twins Hazel and Freya Graetz, Tanunda.

5.

8.


T H E B AROSSA MAG | 67


68 | T H E B A R OSSA MAG

BAROSSA VALLEY