The Barossa Mag - 10 - Autumn 2019

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Autumn 2019 | FREE

THE AUTHENTIC AMBASSADOR Adrian’s respect for the region

CHELSEA’S COMMITMENT Childhood dreams really do come true

OUR GREATEST SHOWMAN Pete’s passion for people, music and family


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PUBLISHING DIRECTOR Darren Robinson

T H E B AROS S A MAG | 3

EDITOR Tony Robinson CONTRIBUTORS: Adam Hunt Alicia-Lüdi Schutz Catherine Harper Claire Wood Heidi Helbig Kristee Semmler Lee Teusner Neil Bullock Peter Clarke Todd Kuchel

Welcome to the Autumn edition of The Barossa Mag Autumn is most certainly my favourite season of all. As we all eagerly await the seasonal transformation of colours, the Barossa landscape displays a beautiful patchwork of blissful hues of gold, brown and yellow.

DESIGN Jessica Waldhuter Lucy Fechner Maddison Krause

Ultimately, we have a front row seat to view an ever-changing, first class performance – I hope you enjoy the show. As we begin to enjoy the cooler temperatures and view rows of vines that no longer bare fruit, I am reminded that the Barossa Vintage Festival isn’t too far away.

PHOTOGRAPHY Alicia Lüdi-Schutz John Krüger Pete Thornton Sam Kroepsch Tony Robinson

Young or not, we all have fond memories of a particular event or experience. I have personally lost count of how many Parades I’ve seen but as a local, who doesn’t enjoy sharing in this experience? It really is a timeless Barossa tradition. I would love to know how are you planning to turn your vintage into a festival this year?

ADVERTISING Darren Robinson darren.robinson@leadernews.net.au Jordan Stollznow jordan.stollznow@leadernews.net.au Autumn 2019 |

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What events are you most looking forward to and what’s your fondest memory? In this edition, I am proud to introduce you to sixth generation landowner, Adrian Hoffmann. With such admiration, we learn of Adrian’s affection for the region and its people. I would also love for you to discover Chelsea Brook, a 19-year old professional Basketballer that proves that it’s possible you achieve your childhood dream. You will also be enlightened by a story of courage and resilience through Jaron Dswonitzky's journey to overcome a mental illness. However you’re planning to enjoy the new season, I hope that you fall in love with the new Autumn edition of TBM. I hope that the words that flow from these pages help to inspire your day.

OR ENTIC AMBASSAD THE AUTH for the region Adrian’s respect

T COMMITMEN CHELSEA’S really do come true Childhood dreams

MAN TEST SHOW OUR GREA and family for people, music Pete’s passion

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

Darren Robinson The Barossa Mag

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.

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TBM Contributors

4 | T HE B A R O SSA M A G

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.

12-14 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.

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T H E B AROS S A MAG | 5

28-30

46-49

40-42

57-59

contents 6-8

Events

39

Book Review with Todd Kuchel

12-14

A heart for community

40-42

Our own Greatest Showman

16

Gardening advice with Kristee Semmler

45

Pet advice with Catherine Harper

19-22

The authentic ambassador

46-49

Above and beyond

25

Local history with Luke Rothe

50-51

Wine reviews

26

Health and Wellbeing with Lee Teusner

52-55

Seasonal recipes

28-30

Black dog on a leash

57-59

Above all, standing tall

32-33

Barossa Unearthed

60-63

Weddings

36

Celebrating 25 years of Travel with Adam Hunt

65-66

Social scene

Discover the magic

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6 | T H E B A R O SSA MA G // E VE NTS

PACKAGE TO PLATE

MARANANGA BRASS BAND’S NIGHT OF MUSIC

WEDNESDAY, APRIL 24 BAROSSA ENTERPRISES, NURIOOTPA

SATURDAY, APRIL 27 TANUNDA SHOW HALL The Marananga Brass Band is holding their annual Night of Music for the first time as a part of the Barossa Vintage Festival on April 27 in the Tanunda Show Hall. The Barossa had many brass bands in the early settlement days and unfortunately with time the number of brass bands in the Barossa has diminished to just two. The Night of Music was first started at Freeling in 1973 and was later moved to Tanunda in 1978 and

has become a part of the Barossa Heritage. The format for the night has not changed that much since its inception with what could be described as a casual night of musical entertainment featuring the band along with local support artists. Th e l o n g t a b l e s provide an opportunity to relax, enjoy a drink, B YO ( l o c a l w i n e hopefully) and supper BYO (local fare) and join in the traditional fun, based on the local German heritage.

Barossa Enterprises have had an incredible relationship with Maggie Beer, spanning over a decade. In line with the theme, “Telling my Barossa Story”, they have partnered with Maggie Beer, celebrated Australian cook, author, restaurateur and food manufacturer to share their story. On April 24 there will be an intimate ex p e r i e n c e , w h e re you will be taken on a private tour of Barossa

VINTAGE FESTIVAL BALL for the Barossa. Following the announcement of the 2019 Young Ambassador, you are invited to continue the night’s celebrations from 7.30 p.m. with dinner by Events Chef, Owen Andrews. Paired with award-winning wine from Seppeltsfield and entertainment by ‘Colonel Mustard’, enjoy the Barossa Vintage Festival Ball.

ART PRIZE EXHIBITION - PETRICHOR APRIL 16 TO JUNE 10 BAROSSA REGIONAL GALLERY, TANUNDA The upcoming 2019 Vintage Festival Art Prize Exhibition - Petrichor will run from April 16 until June 10. The Barossa Regional Gallery are excited for the re-launch of the Vintage Festival Art Prize in 2019, and artists are invited to submit artworks based on the theme Petrichor, the vivid smell of rain falling onto hot, dry ground. The exhibition will promote established and emerging artists from the region along with attracting artists from across South Australia,

FRIDAY, APRIL 5 NOVOTEL BAROSSA VALLEY RESORT, ROWLAND FLAT The bare essentials of an authentic, rustic, b i g B a ro s s a d i n i n g experience…..meat, fire and wine. Saskia Beer and David Franz will be bringing just that when they collaborate with The Cellar Kitchen Restaurant’s Executive Chef, Derek Salmon, for Tasting Australia 2019 on April 5. The Cellar Kitchen Restaurant, located in the heart of the Novotel Barossa Valley Resort, has been an execution of Chef Derek’s culinary skill and Saskia Beer’s rich and regional ‘paddock to plate’ philosophy since its inception in 2016.

As guests look out over some of the best views in the valley, they will enjoy a feast of Saskia Beer’s Game Birds and Black Pig Free-Range Berkshire Pork, along with local Hutton Vale Lamb and a selection of seafood delicacies from friends on the Gulf and the river. This banquet will be cooked over flame and paired with wines by David Franz collection. To greet this feast adequately, David Franz will compliment and deliver with some cracking wines and a retrospective look at back vintages… as well as a peak at David’s vision for the future.

BAROSSA MADE MARKET

SATURDAY, APRIL 27 SEPPELTSFIELD The much loved Barossa Vintage Festival Ball will be held in Seppeltsfield’s historic 1920’s Vintage Cellar and feature both a cocktail reception and dinner on April 27 commencing at 6 p.m. Divided into two events throughout the evening, the cocktail reception will celebrate the announcement of the 2019 Young Ambassador winner

Enterprises, followed by a delicious lunch presided over by Maggie Beer. A mouthwatering selection of Maggie Beer produce, presented in a one-off handmade timber picnic hamper will be accompanied by a selection of wine from supporting Barossa wine producers. Barossa Enterprises have been operating for nearly 40 years as an employer of People with a Disability.

MEAT | FIRE | WINE

FRIDAY, APRIL 26 TANUNDA TOWN SQUARE AND FESTIVAL HUB The Barossa has a great tradition of markets and of encouraging creative, innovative and enterprising artists, which will be highlighted at the Barossa Made Market on April 26 from 10 a.m. till 5 p.m. Begin your day at the historic Ziegenmarkt followed by a short stroll to the Barossa Made Market at the Tanunda Town Square and Festival Hub. Admire the many local artists,

craftspeople, producers and pick up hard to find authentic Barossa made wares. The market will feature jewellery, drinks, food, textiles, candles, cards, stationery, bags and more! Purchase authentic Barossa made products that are hand made in the Barossa with integrity, authenticity and passion. Kids Activities from 12 - 3 p.m.

during a significant time in the local community, the Vintage Festival. This project allows both local and SA artists a place to exhibit their work in a professional setting which will in turn develop local and emerging artists, giving them exposure to a wider audience and arts communities. There is strong demand in the region for an ongoing arts prize with the opportunity to re-establish this important event within the local community. CONCERTS

WORKSHOPS/EVENTS

30/3 Silk Scarf Dying workshop with helen 28/4 BVF Music for Grand Organ JOIN US FOR THE RE-LAUNCH Santangelo OF Concert 5/5 Gaynor Hartvigsen - More Creative OUR NEW & VIBRANT RETAILWays SPACE with Acrylic Painting workshop 26/5 The Hills Are Alive... - SA 6/4 Adornment Artisan Market, 3-7pm S A T U R D A Y 4 J U NHistory E @ 3Month pm 3 B A S E D O W R O AConcert D, TANUNDA

SCHOOL HOLIDAY WORKSHOPS 15/4 Deb Twinning - Upcycled cactus pot 16/4 Janet Gallagher - Altered book art journaling 23/4 Gooroo Animation - Lego animation

EXHIBITIONS

BAROSSA REGIONAL G A L L E R Y

The official opening will showcase new 15/4 -our 8/4 T’Arts refurbished retail space, complete new, on thewith Wild Side local and regional stockists, and will be

10/6 - 10/6 and artist demonstrations. Petrichor Vintage Festival Please indicate your attendence by email to Art prize accompanied by drinks and nibbles, music

info@barossa.sa.gov.au or by phone (08) 8563 0849.

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EVENTS // T H E B AROS S A MAG | 7

ADORNMENT ARTISAN MARKET SATURDAY, APRIL 6 ADORNMENT ARTISAN MARKET, TANUNDA On April 6 enjoy an afternoon at the Adornment Artisan Market as part of the Barossa Seasons event. There will be artisan stalls from the Barossa and across SA, ranging from prints and cards, ceramics and sculpture, through

ABBA GOLD TRIBUTE SHOW SATURDAY, MARCH 30 BAROSSA ARTS AND CONVENTION CENTRE, TANUNDA

to unique jewellery, textiles, home-wares and children’s gifts. Food and beverages a plenty with local brews, wines, burgers, donuts and more! The afternoon will include live music, and dynamic adult and children’s workshops. Australia’s Premier ABBA Tribute Band are coming to Barossa Arts and Convention Centre on March 30 at 8 p.m. Waterloo, Ring Ring, Money Money Money, The Winner Takes it All, Fernando, SOS and Dancing Queen – these are the songs that make everybody sing and smile. They are the songs that make an audience want to enjoy The Flaming Sambucas’ nationally acclaimed “Abba Gold” show and the journey that they are taken on. With authentic costuming and music, The Flaming Sambucas perform all the greatest hits of the famous 70’s Swedish supergroup and with a little audience participation and lots of fun, their “Abba Gold” show is presented in an original story telling way, guaranteed to touch your emotions and leave you with your spirits uplifted. Additionally, in a theatre environment, the show is enhanced with an exciting video backdrop.

THE VINTAGE FESTIVAL PARADE SATURDAY, APRIL 27 NURIOOTPA AND TANUNDA The Barossa Vintage Festival Parade will be held on April 27 from 10 a.m. to 1 p.m and has been a treasured tradition in the Barossa since 1948. Inspired by community passion and creativity, it is now considered one of the most iconic events in the biennial Festival calendar. Start your day early in the main street of Nuriootpa and enjoy breakfast, entertainment and the Groovy Grape Trial for kids. Then gather your family and friends to stake out your spot among the thousands of locals and visitors who line the parade

route with pavement picnics, brunches, and sausage sizzles, and be sure to pack your esky. Soak up the energy and excitement while watching the procession of floats, handcrafted by schools, businesses and community groups, as they make their way from Nuriootpa to Tanunda (to Chateau Tanunda). After the parade, celebrate in true carnival spirit at The Parade Carnival - take a closer look at the spectacular floats, meet the people who brought the Festival Parade to life, and celebrate the float winners.

1918 CENTENNIAL TASTE EXPERIENCE FRIDAY, APRIL 12 1918 BISTRO AND GRILL, TANUNDA To commemorate the 100year anniversary of the home of Barossa hospitality, 1918 Bistro and Grill are hosting their 1918 Centennial Taste Experience event on April 12 from 7 p.m. The 1918 family, led by Owner, Sid King and Head Chef, James Lawrie, have created a truly unique five course set menu featuring dishes inspired by 100 year old Barossan Recipes and incorporating the freshest locally sourced ingredients. A dining experience steeped in history, each course is paired with a wine sourced from some of the Barossa’s most remarkable family owned wineries. The evening will also include stories from guest speaker, Angela Heuzenroeder, author of Barossa Food, an anthology of recipes, history and stories all coming from the place in Australia that can best lay claim to a distinctive regional food culture – the Barossa Valley.

GHOSTLY HISTORY WALK AND WINE APRIL 23, 24 AND 26 LYNDOCH What better way to look at the history of a region than to walk around one of the cemeteries. Join Hemera Estate, Lyndoch, along with a popular Barossan guide, for a brief historical chat of the Southern Barossa on April 23, 24 and 26. Buried at the Holy Trinity Anglican Cemetery are notable Pioneers of the Barossa including Paul Zimmerman, John Lawes Springbett, Meshach Burge and William Jacob. Hear stories of other notable

gravesites in Lyndoch including the Braille headstone and the grave that had to be exhumed. It can’t be a cemetery tour without a few ghost stories, so learn about the Jacobs Creek Ghost, The Ghost at the Lyndoch Pub and a few more.... There will be a quick side tour to the church, before returning Hemera for Supper. The event includes a glass of wine before the tour and supper afterwards.

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8 | T HE B A R O SSA MA G // E VE NTS

THE BAROSSA VINTAGE FESTIVAL APRIL 24 TO 28

The Barossa Vintage Festival, held from April 24-28 is a community celebration of the region’s wine, food, culture and heritage. Choose from over 90 events, over five days, that showcase the abundance of the Barossa and it’s renowned wine and food culture. There’s everything from family friendly events like the Ziegenmarkt, the Parade, Barossa Wine Auction and

the infamous Barossa Scarecrows to intimate wine tasting and blending experiences, masterclasses and long lunches, high teas and lawn parties, picnics and markets and a gala Vintage Ball. This Festival also welcomes new community events like the Greenock Feast-ival, Something in the Street, The Parade Carnival and Strassenfest.

THE GREAT HENSCHKE TASTING DINNER FRIDAY, APRIL 12 HILL OF GRACE VINEYARD, KEYNETON A rare and exclusive moment in time awaits in the Barossa. Just as harvest of the ancient vines at the Hill of Grace vineyard is called, the Henschke Wines family invites 60 lucky guests to experience two of their most sought-after and collectable wines in an intimate dining experience on April 12 at 6.30 p.m. Henschke will be presenting a preview of 2014 Hill of Grace, 2013 Hill of Roses and 2015 Mount Edelstone wines exclusively for Tasting Australia, framed with a suite of museum vintages and matched to a one-off collaboration menu by Italian star,

Antonia Klugmann and Adelaide’s own Paul Baker of the Botanic Gardens Restaurant. Enjoy Hill of Grace 2002 and Mount Edelstone 1992/1999/2006 from the museum, as well as Hill of Peace Semillon 2014, only the second white release from the Hill of Grace Vineyard, Cyril Henschke 2013 and other liquid treasures from the family cellar. A special visit to Hill of Grace vineyard and you will be the very first to taste Hill of Grace 2019 in the making, against the backdrop of harvest.

ENJOY THE ULTIMATE OLIVE OIL EXPERIENCE AT SEPPELTSFIELD Discover the luxury of natural soaps and skincare at Vasse Virgin. Witness the process of our skincare products being hand-made or talk to us about the proven benefits of extra virgin olive oil. Join a unique workshop or masterclass to craft your own personalised products. Treat yourself to the flavours of our delicious array of olives, oils and wonderful gourmet products.

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10 | T H E B A R O SSA M A G

PA R T N E R S

As valued partners of The Barossa Mag, the following businesses offer significant value to the Barossa region.

WHAT IS YOUR FONDEST MEMORY OF THE BAROSSA VINTAGE FESTIVAL? “I have been participating in the Barossa Vintage Festival for as long as I can remember, I even have photos as a primary school kid in the Tanunda main street! Having been involved previously with the Rare Wine Auction, Parade and Vintage Festival Committee I’ve always enjoyed the culmination of the festival with the Vintage Festival Ball, something I am very happy is returning this year after a couple of years hiatus. There is something about getting dressed up and enjoying the celebration of yet another festival with friends and colleagues." - Nicole Hodgson, Tourism and Events Manager

To find out how your business can become a partner of The Barossa Mag, contact us today at info@barossamag.com



12 | T H E B A R O SSA M A G

“Mum and dad always said, if there is something to do in the community, you get out there and help because that’s how you get things done. For me, that was naturally what you did, the way I was brought up.”

- Kathryn Schilling


T H E B AROS S A MAG | 13

A heart for community WORDS & PHOTOGRAPHY BY ALICIA LÜDI-SCHUTZ

Vintage Festivals may come and go, but there’s one face in the crowd that has remained constant through the decades, helping to create the very events that make the Barossa unique.

the beer steins, some Bavarian dancers and oom-pah music as well as the Valley Cats - so very local content. We are very much focusing on something for the people.”

Kathryn Schilling’s purpose in life is to ensure the community in which she and her family live is the very best it can be and Nuriootpa is the lucky beneficiary.

Kathryn is also a driving force behind “Busk ‘til Dusk”, an afternoon of entertainment for youth. Again on the lawns of Coulthard House, this show launches into action after the Festival Parade with prizes on offer for pre-registered “buskers” aged between 12 and 25.

“I’m a Nuri girl!” Kathryn says with pride. “I grew up in Nuri, went to Nuri Kindy, Nuri Primary and Nuri High.” Nuriootpa and everything it stands for is the reason Kathryn is one of the first to put up her hand when it comes to showcasing its charms and the Barossa Vintage Festival provides the perfect opportunity to do just that. “We’re bringing back the Strassenfest!” Kathryn enthuses. “I have great memories as a kid, seeing Nuri main street closed and lined with palm fronds and bands; just the whole town coming out and having fun in the street. Then it moved to Tolley Reserve. “One night we even had Marcia Hines here, it was huge. It was just a great event, a great idea and a great concept.” The traditional German “street festival” of old will return under a new guise, highlighting yet another one of Kathryn’s passions. “It’s going to be held on the grounds at Coulthard House,” she beams. The Friday night event harks back to the very heart of why the Vintage Festival began – to bring every corner of the community together to celebrate the end of vintage, whilst showcasing the region’s rich heritage. “We’ll have the German hats and

These are just two of many Vintage Festival events Kathryn has been a part of over the years. “I can’t remember not being involved,” she says, recalling being an entrant in the Miss Nuriootpa quest to find a float princess and later attending all the events and being “treated like a star” when she was a Vintage Queen finalist. “I didn’t win anything though! I didn’t get to go on the town float!” But that didn’t stop the vivacious Nuri-ite from achieving her dream. “I did years later by becoming one of the float organisers!” she laughs. “My favourite one was when we went back to the old idea of when they decorated the entire float with fresh flowers and plants. “Then we did a little mini Angas Park Hotel...We wore long dresses and Wayne Hampel and I danced all the way from Tanunda to Nuri!” For Kathryn, volunteering is central to who she is and happily “blames it” on her parents who fostered what she calls a “sense of place”. “When I think about my upbringing and where it all stems from, mum and dad were involved in St. Petri Lutheran Church… that was our ‘attachment’ to the town. That whole offering where you

were baptised, you went to Sunday School, you became a Sunday school teacher, you went to youth. That’s when I started committee involvement, there was the junior youth, then the senior youth. It just hasn’t stopped,” explains Kathryn. “Mum and dad always said, if there is something to do in the community, you get out there and help because that’s how you get things done. For me, that was naturally what you did, the way I was brought up.” Now in her fifties with many hours of volunteering to her name, Kathryn’s fascination for the town and its history is stronger than ever. “The whole story about the War Memorial Community Association and how that group of people got together and decided, post war, that they could do something about building facilities and creating a great town. I’ve been really inspired by that movement. I was in my mid-twenties when I first got involved, so it’s been thirty years now. “I got involved because I bought a hairdressing business in town and I thought if I’m expecting people to come to my business to support me, I need to support the town because that’s how I always felt that it works.” Kathryn speaks of inspirational leaders like Coulthard, Reusch, Dallwitz and FW Hoopmann and describes how Nuriootpa War Memorial Association, now Nuriootpa Futures Association, purchased Coulthard House from the Coulthard family with the view of maintaining it as a community building. “I’ve been wanting to maintain that legacy. Now we are looking towards creating that as being the People’s Place, something the community can use - it’s exciting.”

Along with being on the NFA committee, Kathryn is collating an historical archive of Nuriootpa, is a founding member of the Bush Chapel Committee, a long term member of the Vine Inn Barossa Community Hotel Board and part of the Nuriootpa War Memorial Swimming Pool group. “I also check for head lice at Redeemer every term!” she laughs. Most recently, Kathryn has become an elected member on The Barossa Council and is still getting used to the title as she expands her unbridled passion for community beyond the borders of Nuriootpa. “I always felt that one day I would run for Council. It’s always been of interest to me.” Her strength of character and convictions are stirred as she admits she had every intention of winning the election. “Yep, that was my goal!” Kathryn says she’s of the age now where she is confident in her own abilities, even though putting herself “out there” and asking for votes took her out of her comfort zone. Yet talking to people and making connections has always come easy. “As a hairdresser, that’s what you do all day – you talk!” Kathryn retired from hairdressing due to shoulder issues and ongoing pain caused by Fibromyalgia, a fact few people know about her. “I have good days and bad days…. Sometimes people think I’m grumpy, but I’m actually in pain.” She says her involvement in the community helps her get out of bed on those tough days and she hopes others suffering from the same condition are inspired by her story.


14 | THE B A R O SSA M A G

A mother to 12 year old daughter, Chelsey, and partner to Richard, a FIFO worker at the Beverley Uranium Mine near Arkaroola, Kathryn’s life is “jam packed” but she wouldn’t have it any other way. Now her extensive volunteer experience has evolved into two, part time jobs with a focus on helping young people. Through her role with Shaping Futures, Kathryn works on initiatives for dis-engaged, unemployed and underemployed youth, including the Regional Youth Bus and John’s Place programmes.

“At the moment I’m preparing a work experience programme,” she says excitedly. Through volunteering with Youth Barossa, she’s become grant consultant and Drive My Future co-ordinator. “Twenty five years later I’m actually using the skills that I went to uni for! I never thought it would take that long, but there you go!” With her “can do” attitude, there’s nothing this self described “runner around person” isn’t willing to tackle, despite a myriad of modern day hurdles.

Times have certainly changed and sausage sizzles and selling tea and scones now seem to attract a long process of box ticking, but “that’s the way it is” and Kathryn has now become a master at creating something from nothing in the process. “I’ve always worked with a zero budget. “Last Vintage Festival nearly broke me though! I had a budget, I had the money and then there was some extra costs that I didn’t know about and hadn’t budgeted for. “I take that quite personally

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because I am a volunteer on a volunteer organisation and there just isn’t anyone to pick up the slack if you don’t break even or make a bit of a profit.” If anything, it seems those challenges spur her on and now when someone says you can’t do that, she’s the one who says why not? “I think if a programme, an idea or an event has merit and purpose, then there is no barrier...there is always a way, even if it is difficult. “Oh, and wine helps…A glass of wine fixes lots of stress!”

ADAM SWANSON


The vineyard that turned Eden into Paradise. Pioneering viticulturist Joseph Gilbert recognised the potential of Eden Valley and planted the region’s first vines there in 1847. His foresight was rewarded just seven years later when his Riesling won its first award in 1854. Since then, the high altitude, cool climate and softly undulating hills of Eden Valley have become heaven on earth for premium Riesling. Savour over 170 years of winemaking tradition in every glass of Pewsey Vale Vineyard Riesling.


16 | T HE B A R O SSA MA G // GA RDENING

WORDS BY KRISTEE SEMMLER THE BAROSSA NURSERY Autumn is such a fabulous time of year when deciduous trees really show off in all their Autumn glory. Shades of red, orange, yellow, purple and pink dominate gardens and landscapes giving a last big hurrah of colour before leaf fall and Winter sets in. Obviously we have lots of favourite deciduous trees here at Barossa Nursery, but in terms of Autumn colour you can’t go past these beauties… Chinese pistachio – a tough and hardy small tree to around 8x6 metres in size. Shades of red and orange dominate in Autumn making this tree a real show stopper. It is also a lovely shade tree in Summer. Crepe Myrtles – These fantastic small trees are a tree for all seasons. As well as stunning Autumn tones of red, orange and yellow, they also have attractive mottled bark on their trunk in Winter, glossy fresh green leaves in Spring and

Autumn leaf love

Vibrant flowers during Summer months. Crepe myrtles are an absolute winner in our books - tough and hardy and well suited to the Barossa Climate. Japanese maples – A beautiful and graceful smaller growing tree. Here in the Barossa they tend to do better in a morning sun position and part shadeshade in our hot afternoon summers. I have one in my garden on the eastern side of the house which is perfect as my house shades it in the afternoon. Some of the smaller or weeping varieties can even be grown in a large pot as a feature. The Autumn colour on these guys ranges from brilliant crimson to deep orange and golden yellow. A great tree for smaller spaces or partly shaded areas. Liquidamber – These guys are big, bold and beautiful! As they are a big tree with big roots, they are not suited to smaller gardens or near pipes, but if you have a large garden or property, this is a must

have deciduous tree. The Autumn colour on liquidambers is spectacular! Reds, yellows and purples all on the same tree make this a very showy feature tree. Also a fantastic shade tree in summer to sit under and watch the world go by. Cercis Forest Pansy – Another smaller growing feature tree with beautiful burgundy-green heart shaped leaves during Spring and Summer, followed by a stunning display of multi-coloured leaves of purple, red, apricot and gold. Spring flowers of bright pink buds also make this an attractive tree for year round interest. Ornamental Pears – You see these trees everywhere these days for good reason. They are super tough and hardy and suited to our conditions but also have the added benefit of beautiful white blossom in Spring, glossy green leaves in Summer and fantastic shades of brilliant red and gold leaves in Autumn. The

great thing about ornamental pears is there are lots of varieties to pick from all with different heights and growth habits so there’s one to suit every garden! Trees play such an important role in our lives. They are the lungs of the Earth and filter pollutants from the air. Having trees around us and in our gardens and suburbs helps to promote a peaceful and aesthetically pleasing environment and community, which in turn just makes us feel good. They cool our homes in Summer (by up to 20%!!) and provide habitat for wildlife, not to mention they are super fun for kids to climb and explore! Everyone should have a tree in their garden. Autumn is a great time to celebrate trees and enjoy the spectacular show that nature gives us with a blaze of colour before Winter sets in. Sit back and enjoy… Trees are awesome! Happy Gardening.

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Saturday 23 March | 8.00pm

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ABBA Gold - Tribute Show Saturday 30 March | 8.00pm

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T H E B AROS S A MAG | 19

The authentic ambassador WORDS BY HEIDI HELBIG PHOTOGRAPHY BY PETE THORNTON


20 | T H E B A R O SSA M A G

Like the wines that bear his name, Adrian Hoffmann has matured into a super-premium Barossa product. Considered one of the region’s most highly regarded vignerons, selling to 27 wine companies, Adrian’s watershed moment came 20 years ago when he was crowned the inaugural Barossa Young Ambassador. An ingenuous 23-year-old at the time, the experience crystallised his understanding of the wine landscape and what it meant to be custodian of the Barossa’s wine heritage as a sixth generation landholder at Ebenezer. “The programme turned me from someone who just grew grapes into someone who was involved in the wine tourism industry – it showed me the tapestry of the Barossa,” Adrian says.

“Until then I didn’t know much about what happened behind the scenes – it was a learning curve in how our food culture, wine culture and tourism are intertwined. “I hadn’t looked at it from that perspective before.” At the time, the transition from the much-loved Vintage Queen tradition to the Young Ambassador initiative was seen by some as controversial, but Adrian says it brought “substance” to the Barossa Vintage Festival programme. And while it was the making of Adrian, he also brought something unique to the table with his unabashed – and often unapologetic – beliefs. “I’m definitely not handy with penmanship but I have a bit of the gift of the gab, and that does take you a long way,” he laughs.

“I can be a bit rough and a bit brash, but what you see is what you get.

rest of the world, and New World versus Old World,” he says.

“The authenticity of what I was delivering – I think that’s what they fell in love with. "I talked about what I do every day, living and breathing this industry, and I genuinely believe we are the luckiest people in the world to live where we do. “I’ve had opportunity and travelled the world, but there really is no place like home.” Adrian’s prize, which included a ticket to the London Wine Trade Fair, revealed to him that the Barossa wine industry was in fact “much larger than the Barossa”. “I realised it wasn’t McLaren Vale versus the Barossa, or SA versus Victoria; it’s Australia versus the

“It changed my perspective of what the industry should be and I saw there were so many more opportunities out there than the ones I had been seeking. “I was speaking the language a lot of growers speak now – I was 10 to 15 years ahead of my time because of the opportunities the programme gave me.” On the back of the experience, Adrian set about reinventing his family’s sixth generation enterprise, which has been continuously farmed since 1857. He expanded the Dimchurch Vineyard landholdings to 135 hectares and grew his customer base from four wine companies in 1999 to over 30 in 2017.

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T H E B AROS S A MAG | 21 “I genuinely believe we are the luckiest people in the world to live where we do.”

- Adrian Hoffmann

>> Barossa Ambassador Adrian Hoffmann.


22 | T H E B A R O SSA M A G

Young Ambassador Honour Roll 1999 2001 2003 2005 2007 2009 2011 2013 2015 2017

ADRIAN HOFFMANN KERRY PFEIFFER RHIANNON SCHILLING SHANNON RICE LINDA PARBS (NEE TSCHARKE) REBECCA GROSS SARAH NOACK EMILY KROSCHEL (NEE NELDNER) CHLOE THOMAS NICOLA BIAGI

As a result, some of the region’s most prestigious wines now bear the Hoffmann name, including a Chris Ringland Hoffmann Vineyard Shiraz that retails at around $500 a bottle.

relationship with the winemakers – I refer to myself as a wine grower rather than a grape grower,” he says.

Adrian himself works closely with winemakers to deliver premium fruit and is closely involved in all aspects of production, from picking selections to blending and barrelling.

“I want to be proud and put the Barossa Valley on the label, and more than that, put Hoffmann on the label.”

“For me, it’s all about the

“I understand my soil types and grow fruit for specific wine styles.

It’s for this reason Adrian, a father-of-three himself, chose to accept his Barons of the Barossa

‘Grapegrower of the Year’ honour alongside his father, Jeff and grandfather, Gordon. “We wouldn’t have what we have if not for the previous generations and what they gave us and what they sacrificed,” Adrian says. “I like the idea of forging ahead and being modern, but always being aware of the passion and where you came from. “I see what I’m doing as building on the past and investing in the future,

and that’s something I try to bestow on my family.” Equally, Adrian is an advocate and adviser to others in the industry, amid concerns of Barossa land being carved off and “sold to the highest bidder”. “I’m almost a bit too honest, giving away my trade secrets,” he laughs. “But everyone needs to be encouraged a bit, and in all honesty, the higher the bar gets, the better the Barossa is going to be.”


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HISTORY // T H E B AROS S A MAG | 25

Barossa Food Vineyards haven’t always dominated the Barossa landscape. It once had orchards bearing an abundance of different fruits that required industries that are now long gone. In the 1940's the Warnecke family was operating the Barossa Dehydration Company at Gawler Street, Nuriootpa (now the site of Carpet Court); then they ventured into a new business that quickly became the largest in the town. Barossa Canneries Limited started in 1948. During the summer months, seasonal fruits including apricots, peaches, pears and plums were canned. Manager of the cannery, Mr Marcus Warnecke, faced the problem of keeping his staff of 70 together when the fruit season ended. Tinned Christmas pudding and fruit

WORDS BY LUKE ROTHE

mince were produced as a side-line to fill the gap between seasons.

the characteristic home-made touches of the Christmas puddings.

By mid 1949, the cannery was working to capacity producing 5,000 tins of Christmas pudding, and 12,000 tins of fruit mince a day, but they were unable to meet the demands of the British market.

The cannery offered local employment to about 400 at its peak, including a large percentage of women.

By December that year the factory had exported nearly a million tins of pudding to Britain. Barossa home recipes were used which were modified to meet food specifications; and with the exception of sugar, all other main ingredients were grown locally including dried fruits, candied peel, eggs, flour and bread from local bakeries. The bread was hand sliced and sun dried to make bread crumbs, which was one of

Children worked during school holidays - John Lowke recalls working as a local lad to pull stems off cherries! In 1951 the Barossa Canneries entered a float into the Vintage Festival parade. It featured a working exhibit and samples of their product were tossed to the crowd. By the mid 1950s export markets were declining rapidly, and Australian sales were difficult due to competitive pricing by large players such as IXL and Brooker & Sons. Barossa Canneries closed its operations

in 1959, followed by an auction of machinery and plant in June, 1960. It wasn’t until the success of the Kaiser Stuhl winery in the late 1960s that locals again found large scale employment at Nuriootpa. Sadly, the old Warnecke house that stood next to the original canning factory site in Gawler Street was demolished before Christmas, but surviving labels, tins and advertising attest to the vast array of tinned products made at Nuriootpa – Dill cucumbers, carrots, sauerkraut, fruits (including low calorie), jam, tomato juice, lemon spread, steak and kidney pies, fruit pies, and more. This product range made Barossa Canneries Ltd. uniquely different to any of its Barossa predecessors, and exemplifies our Barossa food heritage.


26 | T HE B A R O SSA MA G // HE ALTH

WORDS BY LEE TEUSNER GO VITA TANUNDA Your heart is racing, sweat beads on your forehead and you are overwhelmed by a sudden urge to flee. Just another day at the office, right? Workplace stress is at epidemic levels in Australia with almost three in four workers struggling to manage the pressure of unreasonable workloads, job insecurity and low morale. But the good news is there are steps you can take to recognise the early signs of stress and boost your coping capacity. According to the Australian Institute of Health and Welfare, large numbers of workers are clocked on for more than 50 hours a week, leaving Australia near the bottom of the work/life balance ladder compared with other countries. Among the many causes is the impact of technology blurring the boundaries between work and downtime, with employees expected to be contactable at all hours. In some sectors, technological advances create job insecurity as

Taking control of work stress

computers and machinery take tasks from workers. Casualisation of the workforce and the growing gig economy (where workers are freelance contractors or hired on demand) has also removed much of the stability enjoyed by previous generations. At a biological level, stress is related to allostasis, when the nervous system, immune system, and hormones are activated to help the body adapt to challenges. Hormones including adrenalin and cortisol trigger the fight-or-flight response that helps us react quickly to manage stressful situations. When this happens efficiently and infrequently, the body can cope. But in circumstances where these systems are overstimulated and cannot perform properly, the result is allostatic load, which can lead to disease. When worries, challenges, and anxieties show no sign of abating, chronic stress can result. Signs of stress include aches and

pains, insomnia, indigestion, diarrhea, irritability, fatigue, difficulty concentrating, low self-esteem and feeling out of control, moody and tearful. If left unchecked chronic stress can lead to depression, high blood pressure, a weakened immune system, and even heart disease. And while stress might leave you reaching for alcohol, caffeine, and sugary foods, these can, in fact, escalate symptoms. Instead, regular exercise and a balanced diet supplemented by specific vitamins and minerals can help ease symptoms of stress and set you on the path to make longer-term changes. Magnesium assists muscle and nerve function, with foods such as kale, spinach, yoghurt, almonds, avocado, bananas and even good quality dark chocolate rich in this essential mineral. Soaking in an Epsom salt bath is another way to absorb the stress-relieving benefits of magnesium. B-complex vitamins found in many animal proteins protect the immune and nervous systems while promoting mental clarity.

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Herbs including St John’s wort, valerian root, licorice, Withania, Rhodiola and Lavender have traditionally been used in teas, tonics and supplements for their calming and immune boosting properties. Hormonal support can also be helpful, with the amino acid tyrosine – found in protein-rich foods – working as a precursor to hormones that regulate the body’s stress response. Sipping green tea is a soothing way to increase levels of theanine, another amino acid used to treat high blood pressure and anxiety. While dietary changes and supplements won’t make work less stressful, they can help build your physical and mental reserves so you can take steps towards reclaiming a manageable work/life balance. Are your stress levels out of control? What are your options? Talk to the experts at Go Vita Tanunda for practical advice on how to manage stress naturally.


THE TOUGHEST TRUCK IN THE SANDPIT. Introducing the all new 2019 Mitsubishi MR Triton. Engineered to deliver power, performance, 5-star safety, towing and the latest technology, this is one tough ute that all the ‘kids’ will want a turn of! From worksites to the farm, the vineyard or simply around town, there’s a model to suit everyone. Available in 4x2 and 4x4 Single cab, Club and Double Cab body styles. Test drive at Lyndoch Motors today. LIMITED TIME OFFER: 7 Years/150,000km Warranty* & 3 Years Capped Price Servicing◊

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*7 Year warranty available on new and demonstrator 19MY Triton. 7 Year/150,000km (whichever occurs first). Service conditions apply. Valid from date of vehicle registration. Introductory offer until June 30th, 2019 ◊3 Years Capped Price Servicing excludes government and rental customers. Service conditions apply. For further information, see mitsubishi-motors.com.au/triton-offer ^Towing capacity based on Double Cab 4x4 models with a 3.1 tonne braked towing capacity and a Gross Combination Mass rating of 5.885 tonne. ~ Triton Double Cab manual 7.8L/100km. Double Cab automatic 8.3L/100km. Australian Standard ADR 81/02. Figures used for comparison across vehicles. Driving conditions will affect actual results.


28 | T HE B A R O SSA MA G

Black dog on a leash WORDS BY TODD KUCHEL PHOTOGRAPHY BY SAM KROEPSCH

Fresh out of school without a care in the world, this quiet, yet confident metal head had no idea what devastating impact a looming moment was about to have on his life. It was in 2002, at the age of 17, while hanging at a mate’s house that Jaron Dswonitzky was overcome with an unsettling sensation. “It’s like I was suddenly stressed,” Jaron says. “I got all dizzy and light headed, like when you stand up too quickly and see a bit of white, but I was sitting down.” When Jaron stood up, he fainted. Upon waking, he felt even more panicked. Two weeks later, he fainted again. “The second time I focused on it more and it became worse. Then I started thinking about it and expected it every time I felt off, even just watching TV.”

Jaron’s mind began to race 24 hours a day, which left him sleeping for only half and hour a night. With no clue as to what was happening, Jaron went to a doctor for help. He was told that he was stressed. Jaron laughed, responding with, “What am I stressed about? I’ve just finished school. I should be having the time of my life!” However, Jaron took on what the doctor said and felt confident. A week later the feelings returned. A second doctor gave him the same verdict. Again, Jaron felt good for a week.

Determined to learn what was wrong, Jaron went to a third Doctor who suspected him of having anxiety and depression. He was therefore referred to doctor Godfrey Kunze. During Jaron’s first session with Doctor Kunze, he was given a VHS detailing numerous symptoms of anxiety and depression. Jaron returned confirming that he had them all. Jaron was diagnosed with anxiety and depression and began seeing the doctor every week. Jaron also gave up drinking and smoking to focus all efforts on his recovery.

Jaron’s parents completely understood and supported him 100%, as did Doctor Kunze and his brother. A devastating set back came with the passing of Jaron’s beloved dog, Zeus. “That put me back a spot. He was my ears, and unconditional love. He helped me out a lot.” Four months into his treatment, Jaron began hypnotherapy. Another 6 months later, he was asked if he would consider medication as well.

Jaron began to analyse every sensation, which made him not want to leave his own house.

“This is the best advice I can give,” he says. “Don’t rely on anything. If I didn’t do that I’d still be gone for all money.”

The medication started working three days later, which enabled Jaron to sleep more than he had in the previous 6 months.

“I worried I might faint and have someone ring an ambulance without knowing what was wrong with me,” he says.

With the diagnosis, Jaron admits becoming worse. His fear of leaving the house had developed agoraphobia.

During the following sessions, Jaron was taught breathing exercises to slow his heart rate and gain control over his panic attacks.


T H E B AROS S A MAG | 29

>> Jaron Dswonitzky

“That helped a lot!” Jaron says.

“It was a good feeling,” Jaron smiles.

The combination of medication, hypnotherapy and breathing exercises began to make a difference, and Jaron’s appointments were reduced to once a fortnight.

Jaron believes it was a combination of the hypnotherapy, medication and breathing exercises that ultimately helped him gain control over his anxiety and depression.

Jaron began photographing lightening to keep his mind busy and later developed a second passion of barbecuing meat with smokers and coals. These interests helped Jaron incredibly during his struggle at home, and have left him with talents he still enjoys today. As time went on, Jaron’s appointments reduced, eventually to once every six months. With the arrival of another dog, Lola, Jaron began walking again, at first at night then eventually around the block during the day.

“A panic attack is just your heart racing with panic,” Jaron says. “Once I understood that I was able to say right, now I can fix this,” Jaron says. Later sessions with Doctor Kunze involved Jaron being asked about his time between sessions. “Towards the end it was like visiting a friend,” Jaron says. It was just what he needed. “Don’t ever be scared to talk, or feel like it’s a quick fix,” Jaron advises. “You need to dedicate yourself to recovery. And at least try to be confident,” he chuckles.

“It’s not like I go to the mirror and tell myself, you’re one sexy lad. If you push harder that beard is going to grow quicker. Just have confidence.” In 2014, after not suffering a panic attack for almost 5 years, Jaron began helping a mate with fencing and landscaping. This same mate later asked Jaron to try out for job at Apex Bakery. Jaron applied and in 2015 became employed fulltime at Apex Bakery, his first job at 32 years of age. Jaron’s last visit to Doctor Godfrey Kunze was in 2015. Two weeks before his final session, Jaron was told to let his medication run out. In January 2016 Jaron was off his medication and had not had a panic attack for 6 years. In conjunction with currently nearing the completion of an

apprenticeship and recently being appointed the role of bakery manager at the Apex Bakery, Jaron has also attained a driver’s licence and best of all, a girlfriend. “She’s the best thing that’s happened to me,” he admits. With the previous chapter behind him, Jaron endeavours to open a unique barbecue restaurant that will be like no other dining experienced around. “No gas, just wood fire and smoke pits,” Jaron says. “With 36 hour slow cooked briskets, low and slow smoked ribs and dry aged smoked ribeye, just to name a few.” Jaron is incredibly grateful for his life today; emerging from his struggle, a cheerful, quick witted gentleman, giving hope to the long list of people suffering with similar illnesses.


30 | T H E B A R O SSA M A G

“A panic attack is just your heart racing with panic. Once I understood that I was able to say right, now I can fix this.”

- Jaron Dswonitzky

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32 | T H E B A R O SSA M A G

WORDS AND PHOTOGRAPHY BY PETE THORNTON

Paula Baker, Uniting Kids! A little soul searching around her next career choices, work life ideals and the question of ‘what’s next’ has led Paula Baker to her happy place! A toy shop! With a passion for kids, a sensitivity for their needs and a desire to offer just that something extra in the toys they play with, Paula has thrown herself head long into ‘Kids Unite’. It's a shopping space where kids are welcomed and encouraged to play, touch and learn. The toys are sensory, touchable, challenging, thought provoking, imagination forming, educational and simply FUN. Paula is part Educator, part Occupational Therapist, part Carer and wholly passionate and excited about her offering to families. Kids Unite is a refreshing place to be in – underpinned with a great philosophy and clearly hitting the mark with the kids of the Barossa.

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.

the series so far

Stefan Ahrens » Victoria McClurg » Lachlan Colwill » Brooke Stiller » Fraser McKinley » Paula Baker » ... Find them all at barossamag.com


T H E B AROS S A MAG | 33


Creating independence, not losing it…

Everything you thought you knew about retirement living has changed. Today, people have much more say in determining what they need to live a fulfilling and rewarding retirement. Aged care providers like Barossa Village are far more flexible and adaptive in meeting these needs and providing choices. Our newest development of eight retirement living units in Angaston is an example of how we’re changing the way that people are thinking about retirement living. Experience the freedom of your brand new, custom built, architect designed home, without the worry of maintenance, rates, repairs or a large garden.

Enjoy the Angaston lifestyle in a picturesque neighbourhood, within a cluster of units where you are connected with your township and community and not tucked away in a gated environment. Know that as your needs change, Barossa Village can provide the care and support to keep you active and independent in your own home. Be proactive and achieve the goals that you want to live a more fulfilling life.


ADV E RTORI AL

Three bedrooms | Two bedrooms | Built-in robes Outdoor Entertaining | Single & Double Garage | Landscaped Priced from $325,000 | Available from March & April 2019 Barossa Village is a community owned not for profit organisation, providing aged care services to the Barossa since 1964. www.barossavillage.org | p. 08 8562 0300

Retirement Living | In-Home Care Supported Accommodation | Residential Care


36 | T H E B A R O SSA MA G // TR AVEL

Celebrating 25 years! WORDS BY ADAM HUNT PHIL HOFFMANN TRAVEL BAROSSA VALLEY Back on the April 1, 1994, a little travel agency in Nuriootpa officially opened its doors and soon after, I landed a position as a Junior Travel Consultant. I was green and so was my terribly oversized sports coat. My boss and eventual business partner let me share his computer when needed, and the fax machine fascinated me. Who would have thought that I’d still be here 25 years, and many bad hair styles, later! Like anyone who has been in the same job for a length of time, there comes the inevitable question from friends – how can you work in the same place for so long? For me it has been easy, and time certainly flies when you’re having fun. It’s like I blinked and ‘Hello 2019’! Our industry is one of constant change, which

keeps me motivated and enthused. The job and my role have changed so much over the years that it has never felt the same. Back in the late 90’s we were the pride of South Australia for winning the number one award for sales to Tasmania. Now we win awards for sales to Europe and beyond. Call me old fashioned, but I still have a soft spot for the traditional airline tickets. Electronic tickets are great, but there was something special about being able to hand over that paper ticket to my clients that gave them access to travel to somewhere in the world. The arrival of the internet was a big moment for our industry. How did we ever live without it?

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Our productivity soared and the business grew fourfold. Over the years, firstly under the Harvey World Travel banner and now as Phil Hoffmann Travel, I’ve been lucky to work with fantastic team members. We’ve won many amazing team awards and had a great time doing it. I get so much joy out of seeing them grow with their clients and win individual awards for themselves. Above all, the journey has been filled with many lovely customers and our dealings have morphed into friendships that have lasted for years. As we celebrate, my team and I thank you all for the incredible support and memories. We look forward to many more years of good times and obligatory bad hairdos!

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BOOK REVIEW //T H E B AROS S A MAG | 39

BOOK REVIEW REVIEW BY TODD KUCHEL

Map of Days WRITTEN BY RANSOM RIGGS Upon his return home after vanquishing the threat of Caul and his army of Hollows, Jacob Portman has returned home to parents who question his sanity. As they set off to admit him to an asylum, the car is suddenly brought to a halt by a blockade of people. Jacob questions his own sanity at the sight of his beloved Emma and the rest of his peculiar friends. As far as he knew, they were unable to leave the Devil's Acre loop in which he had left them. With Jacob’s parents placed in an induced sleep, his peculiar

friends explain how their time clocks have been reset, enabling them to live each day like Jacob.

containing a list of secret missions his Grandfather, Abe Portman carried out with an unknown person named H.

Following Miss Peregrine's creation of a portal in Jacob's very own back yard, Jacob is taken back to Devil’s Acre and overwhelmed by fans due to his heroics in the previous novel.

Jacob establishes contact with H and with his friends along for the ride, goes against the Ymbryne’s wishes; embarking on a mission in the footsteps of Abe Portman.

There, the Ymbryne Council employ, Jacob and his hero friends with jobs that are so mundane, they can’t help but feel poorly rewarded for their efforts. With the discovery of a bunker beneath Jacob’s grandfather’s home, Jacob uncovers a journal

I read and enjoyed all three previous novels in the Peculiar Children series, presumably to the end. I hadn’t anticipated another release. I was however pleasantly surprised by the arrival of this fourth instalment.

It had been a while since reading the series. Nevertheless, The Map of Days picks up right where the Library of Souls ended and so was like picking up conversation with an old friend. Although at times I found myself disliking the main character, I found that because this novel was not required to complete the series, it was a true adventure, spontaneous and less of a designed piece of the puzzle. I look forward to the next chapter. All four books in the Peculiar Children series are now available from the Raven's Parlour book store, Tanunda.

From Triumph to Studebaker Barossa Funerals is well known for providing families with excellent personal care, attention to detail and choices. “While our 1940 Studebaker Hearse adds a bit of nostalgia, now we have expanded our hearse fleet to include a Triumph Motorbike Hearse to cater for the bike enthusiast, plus a modern high roof Statesman Hearse” says Dennis Noack. This takes the stable to five hearses for families to select from. The Chapel in Tanunda has a new covered deck area, 360° photography of the chapel can be found on our website.

The restructured and enhanced website, barossafunerals.com.au provides a myriad of easy to find information and selections as well as notices for deaths and funerals. Enquiries and chats are always welcome.

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40 | T H E B A R O SSA MA G

Our own Greatest Showman WORDS BY ALICIA LÜDI-SCHUTZ PHOTOGRAPHY BY PETE THORNTON


T H E B AROS S A MAG | 41

>> Cathy and Pete Koch

Pete Koch is far from shy and retiring. Give him a snazzy car or a stage in the spotlight and this Tanunda father of two is in his element - he is the Barossa’s very own Greatest Showman. And it seems the sparkle, glitz and glamour of the entertainment world has rubbed off on the next generation,with daughters, Tahnee and Demi now also sharing the applause with their father in a trio that is fast becoming a show stopper. “We’ve actually got a piece that we do from the Greatest Showman, A Million Dreams,” says Peter. Listening to the girls singing in perfect harmony whilst Pete accompanies them on grand piano under the chandeliers in their opulent living room, you can’t help but wonder if the Hollywood blockbuster and its theme song they are performing, reminds Pete of his own life. “I feel like it could be me, it’s probably my alter ego!” laughs Pete. “In the movie, there are similarities to how I think about things, definitely.”

Pete is referring to the challenges he faced when, at 21 years of age, he fulfilled his vision of starting Barossa Music Centre, the multiaward winning family business he ran for 28 years. “That dream of him [Hugh Jackman] running his circus even though other people didn’t believe in it... I hit a lot of opposition all the way in doing what I did with the shop too, it wasn’t always the easiest thing to get off the ground. There were a lot of people trying to put me off. “I believed so strongly in it. I think that is where my passion comes from. It was incredibly successful for a very long time and I’m really proud of it.” Pete says “it broke his heart” when he and his wife Cath decided to close Barossa Music Centre and bid farewell to the 300 students in its teaching school. It was here the now 51 year old was able to create his own “Million Dreams,” first inspired by his forefathers who were all blessed with the music gene. “My grandfather on my mum’s side, Bruno Fechner was a great musician, he was a church organist and conductor... he did a lot of the choir training around the place and

Grandma (Ruby) used to sing as well. “I guess that’s where my interest in music first started. Seeing him playing the organ, I thought oh, wow! I reckon I could do that. “So, the folks bought an organ one day when I was ten. I didn’t know what I was doing but I was playing a song and they thought heck, we’d better get him some lessons.” Pete still plays at Gnadenberg Lutheran Church once a month, continuing a long family tradition. “I’ve always done that and Cath sings with me each time as well.” It’s this musical link to his strong faith that allowed Pete to get through the toughest of times, particularly when his father, Dennis died on Christmas Eve following a car crash. “It was my first year of business and he was delivering an organ to Kapunda...He supported me in my music all the way through and encouraged me, particularly the business side of things.” Whilst some may have caved in from grief, Pete stepped up to make his father proud. “It was kind of ‘do or die’. I had to make it work.”

The business was blossoming until exactly five years later when history almost repeated itself. Pete survived an horrific car crash with startling similarities to his father’s. “It was the same thing basically... It was Christmas Eve as well. “It was pretty bad, I got a punctured lung and lost half a lung, smashed my leg up pretty bad. I was out of work for six months and in high dependency for four weeks. Cath ran the business.” Today, with the business and all its stories now a distant memory, Pete can now focus on his own music, instead of facilitating it for everyone else. “I play for a men’s group once a month. I call it ‘Sing Thing’ but they don’t like that name!” he laughs. “Tom Ryan, John Angas and Ray Goodwin to name a few…. about nine guys that get together on the first Monday of every month and sing songs.” A bloke called “Crafty” is the musical director and Pete accompanies the group on keys. “It’s basically just a cheese and wine night! But, it keeps my hand in and I get to play all sorts of different styles of music through that group.”


42 | T H E B A R O SSA MA G

>> Tahnee Koch

“We all get along really well, we talk about everything. I think music’s always a good medium to bring people together - it’s always been the glue.” - Pete Koch

He’s also transferred his salesman skills and passion for cars to the automotive industry, working for Barossa Valley Toyota where he “pulled in a million dollars” for his new boss in his first six months. “I’m loving it! Selling cars and being with people. I still have a lot of my old customers.” The MG and 1960 Chrysler New Yorker parked in the garage are his pride and joy but it’s the women in his life who receive his utmost love and admiration. “I feel very blessed to have three ladies in the house, it’s good....It comes with its challenges but I hold my own!” he laughs. “We all get along really well, we talk about everything. I think music’s always a good medium to bring people together - it’s always been the glue.” Pete met his wife through music. In fact Cath, now a Student Services Officer at Faith Lutheran College, was his student. “I used to teach her music.

The first song I taught her was “Stuck with You” by Huey Lewis and The News!” he laughs. “She’s stuck with me!” The dynamic duo raised their two daughters surrounded by music and now Tahnee, aged 18 and Demi, aged 15 are singing their own musical stories. Just like their father, the sisters thrive in the limelight and are upping the stakes as they rival their dad’s flair for fashion. “Dad loves being the centre of attention - we all do!” says Demi. The Faith Lutheran College student has just returned from a two week theatre camp with a children’s theatre company for young performers. “I played Gretchin in “Mean Girls The Musical”, she says. “I did Cats at School, I was Skimbleshanks, pretty high intensity songs but I don’t mind having the spotlight on me, just like these two!” Along with vocals and dance, Demi learns guitar and clarinet.

>> Demi Koch

“I’ve also started writing original songs, about my family or other random things! I don’t know if I’d like to pursue something like that one day.” The sisters admit to “a little” sibling rivalry, yet elder sister, Tahnee assures they have never reached the “pulling hair out” point. Singing, piano and dance are Tahnee’s domain. She’s performed in the Cabaret Festival in Adelaide as part of a six month programme when in Year 12. She isn’t surprised she has a love for music, describing her introduction as much the same as her younger sister’s. “I started piano lessons when I was four. As a baby, my feet were getting pushed on the piano. Not that it was drilled into me, but there was always a fascination I guess. At the shop I was sitting in the jolly jumper and surrounded by it so I guess I was intrigued.” The bubbly red head just completed her “gap year” and is now looking forward to her next chapter.

“I did a vintage and I went travelling, just took some time off because I worked pretty hard in Year 12,” Tahnee says. “I’m going to uni this year, studying occupational therapy. The big picture is music therapy after that – that’s the goal.” Pete couldn’t be more proud of his “girls” and seeing music continue into the next generation. Always the perfectionist and doing nothing by halves, he happily describes himself as “quirky and a little eccentric”, whether it’s his eclectic taste in music and cars or his wardrobe of sequinned jackets and pointy toed shoes. But behind all the bling and pizazz is a big-hearted husband and father whose mission in life is to share his love of music with family, friends and the wider community, whilst living by the motto he has held throughout life. “Respect the past and be grateful for the past, but always move forwards.”


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PETS // T H E B AROS S A MAG | 45

Age is not a disease As our ability to care for our older pets gets better, through good nutrition, advanced veterinary care and their place in our families, we are seeing many older animals in our community. Obviously, age is relative to the size, breed and species of the animal, but where we used to consider a 20+ kg dog old at 10, we would now consider them to only be on the later edge of middle age, with them often living to 13 or 14. To work out your pet’s age in human years, the traditional calculation is to

times your pet’s age by 7. We regularly hear comments like, “I don’t want my pet to have an anaesthetic, they are too old”, “It is just arthritis, they don’t need any treatment for that” or “He doesn’t have much longer left and we know his teeth are bad, but we just don’t want to do anything”. As vets, we do understand that these animals carry a slightly higher risk when considering surgery on long term disease management, but by not treating them and using age as an excuse, we are

WORDS BY CATHERINE HARPER BAROSSA VETERINARY CLINIC

condemning these pets to some degree of suffering and often shortening their lives. That is not to say that we do not consider these risks, but with careful planning and a few minor changes to protocols, these animals can successfully receive treatment that alleviates suffering and prolongs their life. So rather than thinking of age as a disease, let's celebrate it and help our pets live to their full potential, being happy and pain free for as long as possible.

Consider that when your veterinarian makes a suggestion, that they are looking to ensure the best possible care and outcomes for your pet and that if we can identify disease early, there is lots we can do to prevent it being an issue as your pet ages. Additionally, if they are old, congratulations for getting them this far. Please consider that this means they need even more care and that there is much we can do to help.

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46 | T H E B A R O SSA M A G


T H E B AROS S A MAG | 47

Above & beyond WORDS & PHOTOGRAPHY BY ALICIA LÜDI-SCHUTZ

They might look like typical blokes having a yarn over a beer at the pub, but Dave Gerhardy and John Reed are anything but. The two Nuriootpa retirees have forged the strongest of bonds through a lifetime serving their community as police officers and now, without fail, they meet at the Vine Inn for a “quiet ale” every month, sharing memories of their not so quiet lives on the beat. “We met at the Thebarton Police Barracks,” John says. John, son of a Renmark riverboat captain and one of ten siblings growing up in Leigh Creek, happily describes himself as “a boy from the bush”. “I left school, then worked in the post office. While I was there, I did my interviews and got into the police force in May, ‘61.” Dave, meanwhile, grew up in Lobethal with its lush green surrounds, destined to be a Lutheran pastor.

- Dave Gerhardy

“I was living out of suit cases… always coming back to Whyalla. I was based there for two years.” Having met his future wife Gayle, he was then sent to Coober Pedy. “There was no actual police station..I lived in the mines department. Coober Pedy was still a frontier town then, apart from three stores, only five houses were above ground,” Dave talks of dust storms, water rationing, poor radio connections and no phones. Bad luck if emergency backup was needed. Apart from police work, there were many “extraneous duties” including court clerk, bailiff and census collector; assisting with burials and exhumations, motor registrations and having the authority to marry couples. “You were everything.”

“I went to Concordia College and my parents wanted me to be a minister…I didn’t really want to,” Dave says.

He eventually joined the CIB and was stationed back in the city before moving to Renmark where children, Mark and Chris were born.

When he was doing his Leaving Honours, Dave snuck off to be interviewed for the police force and was offered underage entry into the job though the cadet system.

From Renmark, Dave helped cover vast station country and the Riverland down to Swan Reach.

“Mum and Dad had an inkling that there was something going on,” Dave says with a grin.

"You had to expect bad times. Let’s face it, 85 percent of our work is usually with other people’s problems isn’t it? A lot of them you can’t solve, you can only keep the peace... you used a common sense approach."

Tarcoola, Iron Knob and Andamooka all the while getting involved in the community.

“Mum was pretty disappointed but Dad had a mate who said look at it this way, he was going to save their souls but now he is going to save their bodies! Believe it or not, she felt a bit better after that.” John and Dave were at Thebarton Barracks together for about a year before they went in different directions, John stationed as a cadet at Elizabeth and Dave going to the Fort Largs Police Academy. They laugh as they share memories of their early days “kiddy copping”. Dave did city patrols and John ended up out in Oodnadatta for the final six months of his cadet life. “It was pretty cruisy back then,” says John. The duo met up again when they were stationed at Whyalla. “They were short of policemen at Whyalla which was booming, so we went up there as ‘single men’. We were both about 20 years old.

>> Far left: Dave Gerhardy, 1963.

“We knew each other straight away, worked on patrols and played up together - I mean, have a quiet ale after work.”

>> Left: John Reed during his "Gasoline Cowboy" days.

While based at Whyalla, Dave did relief work in the outback, from Kimba and Kingoonya, to

He was involved in some of the biggest drug crop busts in Australia and assisted police in NSW and Victoria. It was during this time Dave lived through his most frightening experience. “That’s when I got shot at,” he says casually. “You could hear the bullets whistling past. “We were chasing him in boats...We pulled up alongside and he immediately pulled out his gun and threatened to kill us….he fired a shot and missed, then he went right inland. He eventually got cornered and that’s when he hid behind a tree and started firing at us. Lucky for us… he stuck his leg out and was brought down. “When we interviewed him afterwards, he said he intended to kill us.” After 11 years in CIB, the call of the outback was strong. “I was asked if I wanted to go to Oodnadatta because they knew I had fallen in love with the bush... so we went back there with the kids, they were only little. At the time, it was said to be the largest police patrol area in the world. The couple’s little blonde sons created quite a sensation among the remote aboriginal communities who couldn’t believe such a hair colour existed.


48 | T HE B A R O SSA M A G “We loved it....Aboriginal land rights were topical then, they were coming in.” Dave continued crossing paths with his mate, John who was now married to wife, Joan and raising children, Peter, Kylie and Vicki. “I was a gasoline cowboy!” laughs John, describing life on a police motorbike. He too was stationed “out bush” in remote centres including Port Augusta, Ceduna, Coober Pedy, Leigh Creek and Burra. But it was Coober Pedy where he experienced his closest shave with death. “There was a bloke that burnt his house down and ran around with a miner’s pick, going to tear the town a part. The first thing he did was put it through the windscreen of a brand new CFS truck and when we drove up to him, I thought he had quietened down, he got the pick and put it through the bonnet of the 4wd I was driving. Next thing he was gonna have me so I just called on the detective to shoot him. He wasn’t killed, but it was on my instructions. He would have killed a CFS volunteer. I’ll be honest, it wasn’t good. That pick was just inches from my head.”

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Both have seen their fair share of terrifying incidents and heartache, some of which still play on the retired policemen’s minds. “Let’s face it, you had to expect bad times. Eighty five per cent of our work is usually with other people’s problems isn’t it? A lot of them you can’t solve, you can only keep the peace,” Dave says. But they also saw the funny side to their role, with one “friendly crim” running back to lend a helping hand to their pursuing copper after he fell down a mine shaft, and sprinting off again. Or that time a couple of young hoodlums called their local officer in charge “fatso” - oops, shouldn’t have done that! Whilst they’ve witnessed the worst, they’ve also seen the very best in humanity and agree being part of the community was the part of policing they enjoyed most. Dave’s life-long passion for football led him to playing in Whyalla with the likes of Barrie Robran and umpiring matches between indigenous kids on an “oval” of red dust in full police uniform, as well as encouraging grassroots footy wherever he went. “You had to blow the whistle a few times because boy they could run. There was no way I could keep up...


T H E B AROS S A MAG | 49 you could see the potential!” Dave says.

to building rapport and respect between cultures.

From service and sporting club involvement, to bottle drives and rubbish collecting, Dave was engrossed in all areas of community life. He even got roped into herding camels into town and managed to “import” lawn from the city “piece by piece” to create a real turf oval.

It’s the reason both received high accolades, John named South Australian Policeman of the Year in 1988 and Dave being presented the Australian Police Medal for distinguished service in 1986.

John was doing the same thing wherever he went, whether it was chairing a hospital board or running some community initiative. He took aboriginal children on bus excursions, visited their schools regularly and built strong relationships as the local “Tjilpi”, the aboriginal word for “old wise man”.

Dave was eventually stationed at Nuriootpa in 1990 where he remained until his retirement 11 years later. He quickly became involved in local life again, including taking on the role of operations manager at the Nuriootpa Rover Football Club which resulted in him being awarded Life Membership for his outstanding contribution. John retired to Nuriootpa after a nine year posting in Clare which began in 1990, and is now set to take on the presidency role for the Lions Club of Barossa Valley.

John provided backup for charity walks, got involved with Lions, numerous other clubs and helped raise funds for countless projects. He was also the Anglican church warden and supported his wife, “Reverend Joan”, a lay minister.

The two retirees have no regrets, only great memories shared with each other and their families.

“But she’s not the bible bashing type and neither is her husband!” John laughs.

“They are good memories,” John says.

John and Dave say community involvement was the essence to successful policing and key

“Because we’ve lived to tell the tale!”

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WINE REVIEWS

by Tyson Stelzer

PEWSEY VALE THE CONTOURS EDEN VALLEY RIESLING MUSEUM RELEASE 2013

HENSCHKE JOHANN'S GARDEN BAROSSA VALLEY 2016

HEGGIES

ST HUGO

VINEYARD EDEN

EDEN VALLEY

VALLEY RIESLING

RIESLING

2017

2018

A beautifully succulent, bright and fragrant blend that leads out with the aromatic violet lift and blackcurrant crunch of Cabernet and rolls into the glossy, black voluptuousness of Shiraz. It all coasts harmoniously into a very long finish, perfectly guided by fine tannin structure and focused acid freshness, the signature of the coolest pocket on the banks of Greenock Creek, defining one of the finest wines ever to emerge from the hallowed halls of Hentley Farm.

From a vibrant straw hue to tense lemon and lime fruit, this is a wonderfully enduring contours with a long life before it. Wisps of candle smoke and grilled toast hint at an endearing air of reduction, while bottle age has built buttered toast complexity. The finish is where this wine truly soars, at once high tensile and energetic and at the same time oh so long. Patience.

A beautiful vintage for Johann's that presents the depth of blackberry and cassis fruit, the tang of morello cherries and the spicy overlay of sarasaparilla. Vibrant acid drive unites seamlessly with confident, fine tannins on a long and seamless finish.

A wonderfully precise and honed Heggies that is evolving in slow motion from the crunchy lime and white nectarine of youth, to the faint beginnings of subtle honeysuckle, fruit mince spice and toast of bottle age. It carries with impressive line and length, promising great things in the coming decade and beyond.

Pale straw with a pretty luminescent green tint, this is a wine that rises above the ripe, phenolic grip that dogged the 2018 season in Eden Valley, ascending to a plane of tension, purity and endurance. It's tightly coiled and reticent, clutching its taut lemon and granny smith apple fruit close, laced with clove spice, honed with a razor line of focused yet ripe acidity that beckons for time to unwind.

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95 POINTS $38

94 POINTS $56

93 POINTS $26

93 POINTS $40


WINE REVIEWS // T H E B AROSSA MAG | 51

TURKEY FLAT GRENACHE 2017 The grand 100+ year old vines of the Turkey Flat vineyard have never looked more dignified, streamlined and honed back to racing spec. It takes microengineering fanaticism to highlight fragrance and spice before juicy fruit; texture and finesse before generosity, and seductive allure before hedonistic impact. Mark Bulman has not only pulled this off, he's demonstrated emphatically that his 2016 was no one hit Jimmy Watson wonder.

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GLAETZER ANAPERENNA BAROSSA VALLEY SHIRAZ CABERNET SAUVIGNON 2016

YALUMBA THE VIRGILIUS EDEN VALLEY VIOGNIER 2017

HEGGIES VINEYARD ESTATE BOTRYTIS RIESLING 2017

A masterclass in the brilliance of 16% Ebenezer Cabernet in lifting the fragrance, structure and acid line of gloriously glossy Shiraz to wonderful elevations of violet fragrance and enticing black cherry glory. Supple, fine, intricately polished Glaetzer tannins mark out a long, juicy and joyous finish. A broadshouldered Olympian in a perfectly tailored suit.

The culmination of 35 years of fanatical attention to detail in taming this flamboyant variety is on parade here. Dignified yet multi-faceted, calm yet determined, structured yet seamless, this is a wine of intricate engineering and grand longevity that now rightfully ranks among the great Viogniers of the world.

Fresh, succulent and tangy, this is a Botrytis that marries voluptuous, juicy generosity with magnificent citrus freshness and glorious acid drive that defines a finish of excellent line and length. A great Heggies Bortrytis, irresistible now and with loads of potential.

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95 POINTS

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95 POINTS

94 POINTS

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HENTLEY FARM VON KASPER CABERNET SAUVIGNON BAROSSA VALLEY 2016

TURKEY FLAT BAROSSA VALLEY GRENACHE ROSÉ 2018

TURKEY FLAT BUTCHER'S BLOCK RED BLEND 2017

GLAETZER BISHOP BY BEN GLAETZER BAROSSA VALLEY SHIRAZ 2016

This single vineyard on the banks of Greenock Creek has given birth to a beautifully authentic Barossa Cabernet, laced with hallmark blackcurrant and cassis fruit that rises in time to violet aromas. Sensitively massaged tannins build a fine web of structure, gently supported by dark chocolate oak. The result is confidently full-bodied while upholding tension, tang, persistence and beauty.

I have long loved TFR and Mark Bulman has elevated it to an all new plateau. It's finely structured, fragrantly aromatic, refreshingly textured, juicy and tangy all at the same time. Here's proof that elegant Rosé isn't all about Pinot and Sangiovese - Grenache from ye olde guarde can confidently play at this cunning game, too.

The embodiment of modern Barossa SGM, uniting the juicy persona of classic old vines with the crunchy tang of an al dente harvest and the fragrant, herbal lift of strategically deployed whole bunch fermentation. The result is playfully enticing, bucket loads of fun and eminently tapas-ready.

An exact, modern take on the exuberance of Ebenezer, from vines between 35 and 120 years of age, packed with juicy, succulent blackberries, black cherries and satsuma plums. Crafted with exacting Glaetzer polish and gloss, it's framed in supple tannins and perfectly integrated, dark chocolate oak.

hentleyfarm.com.au

turkeyflat.com.au

turkeyflat.com.au

glaetzer.com

94 POINTS

$90

92 POINTS

$21

92 POINTS

92 POINTS

$21

$33

ST HALLETT EDEN VALLEY RS RIESLING 2017

DUTSCHKE UNCLE SHIRAZ CABERNET SAUVIGNON MERLOT 2016

HAYES FAMILY WINES SAM'S GRENACHE 2018

HENTLEY FARM BLACK BEAUTY SPARKLING SHIRAZ NV

From a single block of particularly aromatic Riesling, this is a medium sweet style of classic Eden Valley lemon and lime, with a lift of fragrant pink apple perfume and subtle guava complexity from a touch of co-fermented Gewürztraminer. It finishes clean and lively, having held excellent acid tension and drive.

Wayne Dutschke has reinvented his historic WillowBend blend as a tribute to his uncle and grape grower, Ken Semmler. It contrasts the depth and succulence of blackberry and satsuma plum fruit with the brightness of southern Barossa acidity and the structure of finely crafted tannins. This is the wine to drink while everything else in his stable rests in the cellar.

Signature northern Barossa Grenache that captures all the flamboyant appeal of Ebenezer and Koonunga in bright raspberry and juicy wild strawberry fruits, toned with finely structured tannins that support a succulent finish. Eminently BBQ ready.

The crunch of deep, dark Barossa Shiraz is heightened by the firm, grainy tannins of a significant spell in more than onethird new oak, making for a structured style that calls for plenty of time to soften. Its bright fruit definition carries long on the finish, furnishing the stamina to go the distance.

sthallett.com.au

dutschkewines.com

hayesfamilywines.com

hentleyfarm.com.au

91 POINTS

$20

91 POINTS

$25

90 POINTS

90 POINTS

$26

ROGERS & RUFUS GRENACHE OF BAROSSA ROSÉ 2018

YALUMBA THE SCRIBBLER CABERNET SAUVIGNON & SHIRAZ 2014

Unashamedly at the pale extreme of the Rosé spectrum, this is a light-bodied style of subtle strawberry hull character, tangy acidity and fine structure. If you love super elegant Rosé, as far from Barbi pink juice as could possibly be conceived, this is your wine.

Four-and-a-half years of age has coaxed out a gamey complexity to the Scribbler, while retaining its vibrant acidity and crunchy, firm tannin web. It holds the potential to build complexity for a few more years yet.

With a pale, bright salmon pink blush, this is a young, tank-fermented sparkling that celebrates the fragrance and juiciness of young Grenache and Pinot, while upholding impressive delicacy and tension unexpected for such a blend from the Barossa. A young an precocious style built around a surprising blend of equal parts Grenache and Pinot Noir with ten percent Chardonnay.

rogersandrufus.com

yalumba.com

hentleyfarm.com.au

89

POINTS

$22

89

POINTS

$23

HENTLEY FARM BLANC DE NOIR 2018

89

POINTS

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

$27.

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52 | T H E B A R O SSA M A G // R E CIPES

RECIPE BY PETER CLARKE VINTNERS BAR & GRILL

RECIPE BY NICOLE DURDIN SEPPELTSFIELD ROAD DISTILLERS

FALAFEL & BABA GANOUJE

FIZZY KNICKERS

FALAFEL You will need: 250g dried chick peas 1 cup chopped parsley 1 cup chopped coriander 1/4 cup chopped spring onion (mostly the white) 2 cloves garlic 1 tsp cumin powder

This cocktail was inspired by WSET Spirits Educator, Hannah Lanfear. In October last year, our staff completed WSET Spirits Level 2, the first time the course had been run in Australia. Hannah, who flew over from the UK to teach the course, talked a lot about cocktails which highlighted the spirits used, rather than hiding the them with other flavours. When Hannah came across a spirit or cocktail that she got excited about, she would say it gave her ‘Fizzy Knickers’, hence the name of this cocktail!

1/2 tsp coriander powder 1/2 tsp cinnamon 1/2 tsp chilli powder 1 1/2 tsp salt 1 tsp baking powder 4 tsp chick pea flour 60-80ml water

You will need:

Method 1. Soak chick peas in cold water overnight. 2. Next day, drain off water, place chick peas in food processor with rest of ingredients, blitz till fine but not pureed, remove, place in a bowl and leave for an hour or so. Roll into desired size balls or use a small ice cream scoop to form. Place enough vegetable oil in a deep pan to just cover, heat to 180c, fry till cooked.

60ml Seppeltsfield Rd Distillers Semi-Gin 30ml fresh lemon juice 15ml simple sugar syrup 2 dashes Angostura Bitters 1 egg white

BABA GANOUJE You will need: 2 eggplants grilled on open flame till soft ( or in hot oven) 1/2 tsp salt 1/4 tsp cumin

Strip of lemon peel Maraschino Cherry

100g tahini Juice of 1 small lemon 80- 100ml good olive oil Salt & black pepper to season

Method 1. Peel eggplants once cooked & slightly cooled, add chopped garlic & salt, drain in colander for 1 hour, place eggplant in food processor with all ingredients except oil, when pureed keep blending and slowly add oil. 2. Smear on a platter, place cooked falafel on, garnish with mint, fresh pomegranate & olive oil.

Garnish:

Method 1.

To prepare garnish, wrap Maraschino Cherry with lemon peel and place on a cocktail stick.

2. Fill cocktail shaker with ice cubes and add all ingredients. Shake vigorously for about 30 seconds to ensure all ingredients are combined and the egg white is foamy. 3. Double strain into a coupette glass and rest garnish on top.

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RECIPES // T H E B AROS S A MAG | 53

CHEESY CHICKEN AND SPINACH STRUDEL Make the most of leftover roast chicken by making this delicious and easy strudel. For a meat-free option replace the chicken with roast vegetables. Serves: 4-6

Skill Level: Easy

You will need: 20g butter, chopped 1/2 small brown onion, finely chopped 1 clove garlic, crushed

Prep/Cook Time: 55 minutes, plus 30 minutes refrigeration 1 tablespoon plain flour 1/2 cup (125g) milk 1/2 cup (125ml) pouring cream 1/2 cup grated pizza cheese 40g baby spinach leaves

200g leftover roast chicken, cut into 1cm cubes 1 x 375g packet Carême Spelt Butter Puff Pastry, defrosted 1 egg, lightly beaten

RECIPE BY CLAIRE WOOD CARÊME PASTRY

Method 1. Melt the butter in a medium saucepan over medium heat. Add the onion and garlic and cook, stirring, for 3-4 minutes or until onion softens. Add the flour and cook, stirring, for 1 minute.

3. Preheat oven to 200°C (180°C fan-forced). Line an oven tray with baking paper.

2. Gradually add the combined milk and cream to the pan, stirring constantly. Cook, stirring, for 2-3 minutes or until mixture boils and thickens. Season with salt and pepper. Stir in the cheese, spinach and chicken. Cook for 1 minute or until spinach wilts. Transfer to a bowl. Cool for

4. Unroll the pastry and lay it horizontally in front of you on a sheet of baking paper. Spoon the chicken mixture horizontally along the middle third of the pastry, leaving a 5cm border at each end. Fold one long edge of pastry over filling, tuck in ends and brush with egg.

BAROSSABIKE

Roll pastry to enclose filling and make a parcel, sealing edge with a little egg. Place on prepared tray.

5 minutes. Refrigerate for 30 minutes or until cool.

5. Brush the strudel with egg. Using a small sharp knife, cut shallow diagonal slits on the top to make a chevron pattern. Bake for 30-35 minutes or until strudel is golden. Serve immediately. TIP: The chicken mixture can be made up to one day in advance and stored in refrigerator. Stand at room temperature for 10 minutes before adding to pastry.

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54 | T HE B A R O SSA M A G // R E CIPES

RECIPE BY SHERALEE MENZ & MARIEKA ASHMORE THOSE BAROSSA GIRLS

RECIPE BY OWEN ANDREWS OWEN ANDREWS CATERING

ROTE GRUTZE

SALT CURED SALMON

Our food memories are powerful stories that have the ability to hurtle us back through time, to days when grandparents, parents, aunts, uncles, cousins and community-gettogethers involved rituals and recipes. Those Barossa Girls is a project all about those food stories, the heritage recipes that preserve them, the practical food skills to create them, and the everyday opportunities to create new ones. And if we are talking about seasonal favourites that speak of a time and place, Rote Grutze is the perfect candidate. A food tradition that was carried to Barossa settlements with its European settlers, the traditional red berries in the dish were not readily available and it was modified to use grapes – hence the Barossa’s own signature dish was born. Using red grapes at the height of vintage produced a simple dessert that is now specific to our region and has become embedded in memories of vintages past. Stunning jewel colours in a deceptively simple autumn dish, utterly delicious with lashings of local cream – what a great recipe for starting a family food story of your own.

You will need: 1 x 1.5kg Salmon side, skin on 5 cups salt (see note) 5 cups caster sugar 1 bunch chopped dill

You will need: 1kg bunches of late-picked shiraz grapes, washed 3 slices lemon, skin included 1 cinnamon stick

2 whole cloves 1/4 cup sugar 4 tablespoons Sago or Tapioca pearls*

To serve: Extra virgin olive oil Lemon juice Various condiments, to serve such as salmon roe, capers, white marinated anchovies, baby mushrooms in olive oil, sour cream and pickled vegetables Method 1.

Curing time: 24 hours (You will need to begin this recipe 1 day ahead)

2. To cure the salmon, remove all bones from the salmon, pin boning with

Method 1.

Pull the berries from the grape bunches, place in a saucepan with the lemon slices, cinnamon and cloves. Boil for ten minutes, then allow to sit for 45 minutes for skins to infuse colour; the juice should be a rich dark colour, like red wine. Strain through a sieve, squeezing as much juice as possible. 2. Return the juice to the saucepan with the sugar then sprinkle the sago/ tapioca pearls over the top. Allow to sit for several hours, or overnight. 3. Bring to a gentle boil, stirring gently for 15 minutes, or until the mixture thickens and the sago is clear. 4. Pour the Rote Grutze into a bowl and allow to set in the fridge. 5. Serve warm or cold with lashings of runny Jersey Fresh cream. Tip: (your supermarket may not have Sago. Tapioca pearls are a perfect substitute)

tweezers if necessary but leave the skin on. Combine salt and sugar and mix well. Place salmon on a non-reactive tray. Cover the salmon with the chopped dill then sprinkle the cure mix onto the salmon flesh a little at a time. Cover and leave to cure in the fridge for 24 hours. The next day rinse off the cure mix and pat dry. To serve: Unwrap and place the salmon on a large serving plate. Slice finely, sprinkle with extra virgin olive oil and lemon juice. Serve with condiments of your choosing, such as salmon roe, capers, white marinated anchovies, baby mushrooms in olive oil, sour cream and pickled vegetables Tip: A rock salt grade of salt is used for cooking and curing.

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RECIPES // T H E B AROS S A MAG | 55

SPICED CHAR-GRILLED LAMB SKEWERS AND FLAT BREAD WITH PARSLEY SALAD A delicious barbequed dish that is easy to produce and looks impressive on the barbie. The dish can also be prepared well in advance and only take minutes to cook and serve on the day.

RECIPE BY ALEXANDER POTARZYCKI HARVEST KITCHEN & EMBER PIZZA AND GRILL

Serves: 8 LAMB SKEWERS

To make the dough:

Various cuts of lamb can be used, but I think the rump is best hands down with its balance of flavour and texture. Cut the raw lamb into 2 1/2 cm cubes, rub with spice mix and allow to marinade for at least 24 hours or up to 2 days. Once marinated, pierce the pieces of meat on to a skewer and cook over a very hot charcoal barbeque. They should only take 5-6 minutes tops with regular turning and are best cooked until medium rare and still pink. This can be done just prior to cooking the flat bread allowing the lamb to rest for a couple of minutes.

Activate the yeast in the warm water. Mix the sugar, salt and flour together, then pour in the water, yoghurt and melted butter and knead for 5 minutes. Allow to prove under a damp cloth (not touching the dough) for 1 1/2 hours. Knock it back, separate it into 8 equal parts and then roll into 12 cm diameter rounds. These can be refrigerated for up to 24 hours, ensuring they are layered with greaseproof paper in-between each dough. The bread is best cooked after being pulled out of the fridge for 1 hour to prove further. (Less time in hot weather and more in cold weather).

CHAR GRILLED FLAT BREAD This bread is cooked over barbeque and for best results it’s recommended to use charcoal for added smoky flavour. Once the dough rounds are made, simply lay the pieces over the grill of a very hot barbeque , it will puff up and cook rapidly. Be ready to flip it over and take care not to burn the dough, but a little blackening is very welcome.

PARSLEY SALAD MIX You will need:

Once the lamb and flat breads are cooked, place a generous amount of salad in a folded flat bread, lay the lamb skewer on top and remove the skewer itself and enjoy! A little chilli sauce doesn’t go a miss!

10g millet dry weight (boiled in water) 3 bunches of flat-leaf parsley roughly chopped 1 bunch of mint roughly chopped 1 bunch of spring onions thinly sliced 1 tsp fine diced preserved lemon

SPICE RUB FOR 1KG OF LAMB (8 SKEWERS) You will need:

DRESSING You will need:

2 tbsp celery salt 1 tbsp smoked paprika 1tbsp ground coriander

90ml olive oil 25ml lemon juice 10ml white wine vinegar

To serve:

1tsp ground cumin 1/2 tsp ground fennel 1/2 tsp chilli powder

FLAT BREAD DOUGH You will need: 1 1/2 tsp dried yeast 1 tsp sugar 1 1/2 tsp salt 150ml warm water

Pinch of ground black pepper 2 pinch ground coriander 1/2 pinch of ground cloves 1/2 pinch of ground nutmeg 1/2 pinch of ground cinnamon

Method 300g flour 75g yoghurt Melted butter

Prepare and mix all the ingredients together and keep separate from dressing. Mix dressing together and season to taste with salt and pepper, be generous as this salt and pepper will season the entire salad. When ready to serve mix the dressing through the salad mix and serve. The salad with last up to 24 hours in the fridge prior to adding the dressing.


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T H E B AROS S A MAG | 57

Above all, standing tall WORDS BY HEIDI HELBIG PHOTOGRAPHY BY JOHN KRÜGER

Chelsea Brook stands out in a crowd, and not just because she’s 188 centimetres tall. The 19-year-old professional basketballer embodies maturity, humility and an understated determination, characteristics that have cemented her place in Adelaide Lightning’s side. “In some ways it hasn’t sunk in. It’s such a humbling thing,” Chelsea says of her team’s success. “It’s something you dream about,

but you never think it’s going to happen.” While stepping onto the court in the number eight jersey is the realisation of a childhood dream – Chelsea was 10 when she first saw Adelaide Lightning play – her call-up to the Women’s National Basketball League (WBNL) from coach Chris Lucas came as a complete curve ball. “Three years ago I was 17, a baby,” Chelsea says.

“Chris came out to my Premier League game when I was playing for Norwood but I never really expected to get a contract – I still had three months of Year 12 to go.” The youngest signed player in the squad, the forward centre found herself swapping her school books and family life in Truro for a new “home away from home” at Titanium Stadium in Adelaide. In a period of restructure for the club, Chelsea took the opportunity to stake her claim.

“That first year was very different, low-budget,” she says. “Lightning had been on the decline and they decided to strip everything back and rebuild – six of us were rookies who hadn’t played WNBL before. “That was almost one of my favourite years; we weren’t winning many games but it was fun. Chris understood that and wanted us to do the best we could while we gained experience.”


58 | T HE B A R O SSA MA G

But not even Chelsea dreamed the club would change its fortunes so quickly.

“I think three years ago that wasn’t in my nature but that fight has definitely come out in me.”

The Lightning executed a remarkable winning streak in the 2018-19 season and contested a “nerve-wracking” finals series in February, coming up just short against Canberra Capitals.

That same competitive streak showed when Chelsea was selected in a star-studded ‘Emerging Opals’ team representing Australia at the World University Games in 2017.

While Chelsea acknowledges her club’s success has narrowed her window for court time, she’s taking every opportunity to learn from the best. “We’re one of the top two teams so every week I’m training against the best in the competition – I mean, Nia Coffey could go MVP (most valuable player). "Sometimes that’s more important than getting minutes on the court,” Chelsea says. “How you see us play is how we train. Afterwards we step off the court and everything’s fine, but we definitely go after each other.

“I was called up to play in that team against Japan, Canada and USA. I’d never had any international experience whatsoever, so to see how the team runs and be part of it was a valuable lesson,” she says. “We ended up winning so it was the best first experience you could ask for.” While competing on the world stage is a long way from the Truro Takers, Chelsea says none of it would have been possible without the support of her parents and sister Renata, who’s done her fair share of airport runs before sunrise. Chelsea herself has made many

sacrifices, juggling an intensive training regime with tertiary study in Business and Legal Studies and part-time work in aged care. “Especially with the travel and lifestyle, it’s not easy. Sometimes a full day is dedicated to travel and that’s tough, especially on your body and especially after a long season,” she says. “But we have a responsibility, not just to ourselves, but to the team… if we don’t eat properly and come to training prepared we’re letting ourselves down.” Having been on the journey with his young protégé, Lucas is full of praise for Chelsea, saying she’s demonstrated that “she just wants to get better”. “Three years ago she was very young, very naïve about elite level competition, but I saw a lot of potential in her and she has been an integral part of our rebuilding over the past three years,” Lucas says.

“I can only have five players on the floor but this experience is part of her growth and hopefully in another year she’ll get the chance to prove herself.” For Chelsea, every sacrifice has been worth it, especially the chance to reward loyal fans. “Three years ago we were lucky to fill a part of the stand so the support we’re seeing is a really big thing for us – the crowd that came out for our last home game was the biggest I’d seen,” Chelsea says. “That’s what we said we wanted – for more kids to come out and the public to come out – and I think we’ve achieved that. “It helps that we’ve been successful and people can see we’ve been building towards this, but it also helps that women’s sport is out there now. “Now we’re on every radio and T.V. station because there’s something to write about.”


T H E B AROS S A MAG | 59

“It’s something you dream about, but you never think it’s going to happen.” - Chelsea Brook

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60 | T HE B A R O SSA MA G // W E DDINGS

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WEDDINGS // T H E B AROS S A MAG | 61

Nicki Keith & Daniel Emes MARRIED AT AL RU FARM, ONE TREE HILL DECEMBER 10, 2018 A game of touch football played in Tanunda brought Nicki and Daniel together when they were playing in opposing teams.

Celebrant, Marisa Wilson on December 10 at Al Ru Farm, a beautiful garden setting at One Tree Hill.

The couple later went on to jointly purchase a house when, on the day of settlement, Daniel got down on one knee and asked Nicki to marry him.

On her special day Nicki wore a Maggie Sottero princess gown and was attended by Giselle Hutchins, matron of honour and bridesmaids, Kayla Doecke, Sian Cooper and Kristina Keith.

After nearly nine and a half years together they were married by

Nathan Emes was best man and

N & D EMES Flowers Leaf and Lotus Photography James Divine Honeymoon Canada and the USA

Rhyan Jarvis, Nigel Koop and Joshua Sanders were groomsmen. A reception for family and friends was held at the same venue. The wedding cake was a chocolate and caramel mudcake beautifully made and decorated by Make It Yours - Cakes & Cupcakes. A rustic, vintage, princess and glamour theme all tied in to make

their wedding day special. However, having Nicki's childhood pony of 15 years share the day with them and her sister attending from Canada made it extra special. Nicki is the daughter of Michael Keith of Angaston and Helen Kendall of Ebenezer and Daniel is the son of Dianne and Bronte Emes of Lyndoch.


62 | T HE B A R O SSA MA G // W E DDINGS

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WEDDINGS // T H E B AROS S A MAG | 63

Jessica Alderslade & Angus Randall MARRIED AT HEWITSON WINES, SEPPELTSFIELD ROAD NOVEMBER 3, 2018 A picnic in the Botanic Gardens in Adelaide set the scene for Angus Randall's proposal to the love of his life, Jessica Alderslade. However, they were not alone as they found themselves sharing the fine produce they bought earlier from The Central Market with a very hungry duck. While Angus was proposing, a family walked through their

picnic rug, disrupting the heartfelt proposal for a few moments. The couple who met at Lincoln College, Adelaide were married at Hewitson Wines on November 3 by Pastor David Gogoll. Jessica wore an ivory over nude gown by Rebecca Ingram and was attended by Kathy Grocke, Felicity Anderson and Steph Farquharson.

J & A RANDALL Flowers Aster and Ivy Photography Ivory Fox Photography Hair & Make-up Sarah Craker Weddings

Angus' attendants were Liam Mannis, Sam Lagers and Chris Komorek. A reception for 80 guests was held at Hewitson Wines. Dana Roocke from Make it Yours - Cakes & Cupcakes, made the concrete-look wedding cake for all to enjoy. One of many favourite moments

for Jessica and Angus on their special day was after the speeches. The first song was September and to their surprise everyone hit the dance floor and celebrated with the newlyweds. Jess is the daughter of Ann and Gordon Alderslade of Tanunda and Angus is the son of Sue and Mel Randall of Jamestown.


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SOCIAL // T H E B AROS S A MAG | 65

TANUNDA SHOW LAUNCH on Tuesday, February 26 Photos by Tony Robinson Tanunda Show committee held the official launch of their 106th Tanunda Show with auction of produce and wine at Rockford Wines, Tanunda. 1.

Helping to serve refreshments were the Rockford Wines' team: Corrie Nameth, Holly Bousignac and David Kalleske.

2.

Stefan Ahrens with Barry Klaebe.

3.

Fay Herrmann and Jeanette Marschall.

4.

Tony and Donna Farmilo with Sandy Modra.

5.

Ros Mickan, Dennis Mickan and Des Niteschke.

6.

Wendy Trotta, Beck Tucker, Marieka Ashmore and Sheralee Menz.

1.

4.

2.

5.

3.

6.

Redeemer Lutheran School

Internationally recognised recognised education education Internationally in the the heart heart of of the the Barossa Barossa in Discover the the Redeemer Redeemer difference: difference: Discover IB PYP World School accreditation

IB PYP World School accreditation Our learning programs are officially accredited in the International Our learning programs officially accredited in the International Baccalaureate Primaryare Years Program A school with a Primary heart Years Program Baccalaureate Founded on strong relationships between staff, students and parents A school with a heart to supporton students’ learning Founded strong relationships between staff, students and parents No composite classes to support students’ learning Enabling all learners to flourish by committing to single year No composite classes level classes Enabling all learners to flourish by committing to single year World-class facilities level classes facilities to amplify innovative learning opportunities for Purpose-built World-class all children facilities Purpose-built Early learningfacilities to amplify innovative learning opportunities for all children Early Learning program within a state of the art facility A flourishing Early learning A flourishing Early Learning program a stateon of the art facility Join our Principal’s Tours within at 9am Wednesday

March 27 and Thursday June 13 or book your own!

Join our Principal’s Tours at 9am on Wednesday March 27 (08) 8562 1655 and Thursday June 13 or book your own! Vine St Nuriootpa office@redeemer.sa.edu.au

(08) 8562 1655 Vine St Nuriootpa


66 | T HE B A R O SSA M A G // SO CIAL

SA COUNTRY PRESS AWARDS on Friday, February 22 Photos by Alicia Lüdi-Schutz 1.

Peter Robinson, James Fechner, Adam Robinson and Jordan Stollznow.

2.

Irene and John Pick.

3.

Deirdre Graham, Sonia Fowler and McKenzie Thompson.

4.

The Hon. Tony Piccolo MP, Clare Scriven and Paul Mitchell.

5.

Ian Osterman and Peter Malinauskas MP.

6.

James Fechner, Jordan Stollznow, Lucy Fechner, Sarah Craker-Stollznow, Jess Waldhuter, Adam Robinson and Maddison Krause.

7.

Liam Runnalls, Luke Donnelly and Nick Hopton.

8.

Angela, Darren and Tony Robinson.

9.

Mark and Elenore Clemow.

3.

4.

5.

6.

1.

7.

8.

2.

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10. Tegan and Darren Robinson. 11. The Hon. Vickie Chapman MP and Greg Watson.

When choosing from the 2 styles from $249 single vision range or above

Hurry! Offer ends 6th April

11.

Nuriootpa 39 Murray St 8562 3777

Offer available in store only. Multificals, bifocals and lens options available at an extra cost. Offer excludes discount to 1.6 High Index and SuperClean in the $399 range. Cannot be exchanged for cash or used with any other offer. Ad must be presented at time of purchase. Limit to one per person per transaction. See in store for full details. Offer only available at Specsavers Narellan. Offer available until 6 April2019.

$50 off lens options

10.


a barrel tasting,

OF OUR

NEW CELLAR DOOR Château Tanunda, Icon of the Barossa, is home to some of Australia’s most highly awarded wines. The family owned winery is over a century old and crafts the collectible Old Vine Expression range from vines over 50, 100 and 150 years old. Now being showcased at our cellar door in a great wall display with our limited release range. With beautiful views overlooking the vineyards and the Barossa Ranges, Château Tanunda is a must visit in the Barossa. Book online now for a luxury wine tasting, a guided Vines and Wines Tour, a barrel tasting, or a game of Croquet with a gourmet picnic.

9 Basedow Road, Tanunda, South Australia Cellar Door Tastings and Sales: 10am - 5pm daily e: cellardoor@chateautanunda.com t: 08 8563 3888 w: www.chateautanunda.com


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