The Barossa Mag - 14- Autumn 2020

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Autumn 2020 | FREE

ENERGY TO BURN The life that Andrew built

DEDICATED TO HER DREAM Maggie’s life in full bloom

NETWORK OF NOURISHMENT Barossa chef connections


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T H E B AROS S A MAG | 3

PUBLISHING DIRECTOR Darren Robinson PUBLICATIONS MANAGER Jordan Stollznow

Welcome to the Autumn edition of The Barossa Mag

EDITOR Tony Robinson CONTRIBUTORS: Catherine Harper Jess Greatwich Geoffrey Hunt Heidi Helbig Kristee Semmler Laura Martino Lee Teusner Luke Rothe Suzannah Smart Those Barossa Girls Todd Kuchel Mel Jaunay Alicia-Lüdi Schutz Tyson Stelzer

Maybe as an April baby I’m inherently biased, but I’ve always felt there’s something special about Autumn. Cool nights follow still-warm days, deciduous trees surrender their leaves in a skirmish of colour, and in the Barossa, we celebrate the fruit of yet another vintage. Emerging from a Summer which will be remembered for its terrible bushfires, the coming months will, for many, signify a time of recovery. For others, it’s a time of gratitude. Crises can bring out the very best in human nature, and serve to remind us what really matters. This Autumn we count our blessings, nurture connections and celebrate the simpler things in life.

DESIGN Lucy Fechner Maddison Krause Danielle Crisford

Nutritionist, Suzannah Smart shows us how simple foods and intuitive eating can lead to life-changing results, psychologically as well as physically. A steely work ethic drives florist and event manager, Maggie Ryan to strive for excellence, while still managing to take precious moments to stop and smell the roses.

PHOTOGRAPHY Alicia Lüdi-Schutz John Krüger Pete Thornton Sam Kroepsch

We meet Andrew Stiller as he reflects on establishing his cooperage, the sixth generation chapter of the Stiller family at Bethany.

ADVERTISING Darren Robinson darren.robinson@leadernews.net.au Jordan Stollznow jordan.stollznow@leadernews.net.au Autumn 2020

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Learning to simplify life and let go of guilt has helped CFS volunteer, David Pawson on his journey to becoming a better man. Barossa chefs, Mark McNamara and Daniel Murphy are embracing tradition and change in food culture, whilst encouraging connections in a sometimes isolating industry. And we get to know a little bit more about the family bonds behind two Barossa wine labels, Brothers at War and John Duval Wines. This season I am grateful for the journey that has lead me to this, my first contribution to The Barossa Mag, and my family, friends and colleagues who have encouraged me along the way. I hope within this edition, the first of the new decade, you find a story or two that resonates with you.

BURN ENERGY TO built The life that Andrew

M TO HER DREA DEDICATED full bloom Maggie’s life in

NT

NOURISHME NETWORK OFns Barossa chef connectio

Mel Jaunay The Barossa Mag

OUR COVER: Suzannah Smart Photographed by Sam Kroepsch PUBLISHER Leader Newspapers Pty Ltd 34 Dean Street, Angaston 08 8564 2035 info@barossamag.com The Barossa Mag™ 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.

The winter edition of TBM will hit the shelves on June 10, 2020. If you would like to have your business involved in the next issue, please contact the team on 8564 2035 or info@barossamag.com

LOCAL ARTISAN COFFEE & TEA WITH AN EMPHASIS ON QUALITY Premium coffee & tea, single origins & blends. Accessories available or special orders upon request. EVENT Cars & Coffee Barossa First Sunday of every month 8.00 - 10.30am

Available instore at Provenance Barossa or phone & online orders welcome. 8562 2680 | beanaddiction.com.au 18 - 28 Tanunda Road, Nuriootpa


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

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The Barossa Mag is SA’s best If you thought you were on to a good thing while flipping through the pages of The Barossa Mag, you’d be right. The magazine has been recognised as South Australia’s best special publication for a second time in its short history at the prestigious Country Press SA 2019 Awards, held on February 28 at the Stamford Grand in Glenelg. Judge and President of Country Press Australia, Bruce Ellen said The Barossa Mag soared above this year’s high standard of entries. “One of things that set this publication apart was the storytelling in words and pictures of

We participate in a range of public dental schemes: SA Dental Schemes (pre-approval required through SA Dental) for Pension and Concession card holders only: • Pensioner Denture Scheme (PDS) including denture repairs • General Dental Scheme (GDS) • Emergency Dental Scheme (EDS)

To make an appointment or enquiry please call 8562 1444

local people and businesses,” he said. The Barossa Mag’s Darren Robinson attributes the win to the magazine’s local team of passionate and talented experts. “This is an incredibly competitive category as many South Australian publishers are continuing to invest in their special publications,” he said. “This significant achievement signifies that the work we’re doing is indeed to the highest industry standard. “I am incredibly humbled by the accolade and wish to thank our readers and loyal advertisers, as it is through their support, we are able to produce our award winning magazine.”

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


T H E B AROS S A MAG | 5

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40-43 6-7 8 14 16-19 20 22-24 28 30-33 35 36-37 39

59-61 Events Community news Local history with Luke Rothe Hammering home the Stiller traditions Gardening advice with Kristee Semmler Simple smart nutrition Pet advice with Catherine Harper Fire scars Health and Wellbeing with Lee Teusner Barossa Unearthed Barossa Heritage with Jess Greatwich

Find more of your favourite TBM content online. More stories, more photos, more Barossa.

Discover the magic

40-43

From little things big things grow

46-48

Barossa chefs unite

50

Book Review with Todd Kuchel

51

Travel inspiration with Laura Martino

52-53

Generations in Wine

54-56

Wine reviews

59-61

When opposites attract

62-63

Recipes

64-67

Weddings

68-70

Social

E Q K

@BarossaMag @thebarossamag www.barossamag.com

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


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

FINO, THE FREAK AND THE DAIRYMAN

BAROSSA’S BLACK MARKET

MARCH 28 | SEPPELTSFIELD

APRIL 4 | BAROSSA

Tasting Australia - Fino, the Freak and the Dairyman will be held on March 28. Exceptional flavour combinations don’t get much better than riesling and pork, three standout Barossa brands agree and are making a day of it! The region’s beloved Fino at Seppeltsfield will host John Hughes of local label, Rieslingfreak and Michael Wohlstadt, also known as The Dairyman, for a master

class and five-course lunch. Passion infuses everything these regional stars do and now it’s your turn to enjoy their work up close.

On April 4 Barossa Distilling launches the first in a series of Barossa Black Markets, showcasing a wide range of South Australia’s most sought-after craft spirits, boutique wine and beer producers. The Black Market Cellar will be “one of the richest examples of the art of making great booze”. With unique bottles, magnificent flavours, intriguing brands and engaging characters, a cellar stocking trip to the inaugural Barossa Black Market Cellar is an opportunity not to be missed. You can expect a few gems and something a bit different, perhaps a rare back vintage, single vineyard, large format or experimental that has not made the mainstream. It will not be necessary to dig your way

in - they have doors for that. Some of these bottles will be a steal and you don’t have to be a hardened criminal to get your hands on them (although everyone is welcome!) The Black Market will be held in an otherwise inaccessible Barossa location and promises to be a collector’s and connoisseur’s paradise. Spend some time chatting to the brewers, distillers and winemakers and when you find something you like you can buy directly from the producers. The Black Market Bar will be open for business throughout the day offering a bit of respite, from the tasting, bargaining and deal making. Think gin and tonics, cocktails, wine and beer and a full menu of awesome food will also be available.

The Winemaker, Chef and Producer master class will cover different Riesling styles and regions paired with delightful morsels of heritage pork from Fino head chef, Sam Smith.

PINDARIE ANNUAL FARMER’S LUNCH APRIL 24 | GOMERSAL Come along to Pindarie’s Annual Farmer’s Lunch on the Western Ridge on Friday, April 24 from 12 to 5 p.m. Celebrating 10 years at Pindarie Cellar Door. Relax, graze and take in the spectacular views with a Pindarie Black Hinge wine in hand, while Chef Josh De Haas and his team work wonders with local produce from the land and sea of South Australia.

KAPUNDA FARM 4x4 OUTDOOR EXPO MARCH 27 - 28 | KAPUNDA The new Kapunda Farm 4x4 Outdoor Expo event (formerly Kapunda Farm Fair) will be held on March 27 and 28 at the Kapunda Harness Racing Complex. With the new name and promotion, event organisers are expecting a full house in 2020 with many more exhibitors. Along with their regular exhibitors, organisers anticipate an increase with the new 4x4, outdoor and expo categories,

and have reached out to every state to bring new exhibitors and interest to the growing event. The level and easily accessible site with ample, close, and free parking for all patrons ensures for a great day out. This is much more than a Farm Fair, it has something for dad, mum and children of all ages. Given good weather, the 2018 crowd of 7,000 will be easily surpassed.

THE BAROSSA ROSE AND FLOWER SHOW APRIL 4 - 5 | NURIOOTPA The Barossa Valley is world famous for wonderful wineries, spectacular scenery, stunning gardens and landscapes. The Roses in the Heartland (a branch of The Rose Society of South Australia Inc.) proudly hosts The Barossa Rose and Flower Show on April 4 and 5 from 9 a.m. to 5 p.m. This is one of the best country floral shows in South Australia and a celebration of

this wonderful region. It is fitting to have this year’s show being hosted at the award-winning Barossa Nursery and promises to be a showcase of the very best Roses, Dahlias, Flowers and Floral Art. Be part of The Barossa Rose and Flower Show, Barossa Nursery, 3186 Barossa Valley Way, Nuriootpa.


T H E B AROS S A MAG | 7

MARANANGA BRASS BAND “NIGHT OF MUSIC” APRIL 18 | TANUNDA One of the Barossa’s most recognised annual musical events will be held in the refurbished Tanunda Showgrounds Hall on Elizabeth Street on April 18. Made up mostly of Barossans, the band will play a range of well recognised songs while other musical acts will include Barossa’s own Steve Angel and country group “Me and My Mates”. The 42nd annual evening will commence at 7 p.m. and patrons are invited to enjoy their own food and drinks as they soak up the atmosphere of brass band music.

FOR LOVERS OF HISTORY MAY | GAWLER The Gawler Cultural Heritage Centre, together with the Gawler Public Library will be hosting a variety of free events throughout May for History Month. Architect, Sue Philips will be discussing architecture and industrialisation in nineteenth century Gawler. Anne Black will discuss the subject of her upcoming book on the colourful life of George Isaacs, author of South Australia’s first novel and Australia’s first science fiction writer. He was a man who changed occupations, homes and partners on a frequent basis, he was respected and then forgotten!

MELODIENACHT MAY 29 - 30 | TANUNDA For those who don’t know, Melodienacht (trans. Melody Night) is a brass band show staged in a big tin shed, with shellgrit floor and no air conditioning on the last Friday and Saturday nights of May (29-30). On the night, the Tanunda Show Hall is transformed into a cabaret with soft sparkling lights, a swathed ceiling and mesmerising music. Performed by Tanunda Town Band, it has been an annual event for the past fifty-plus years with an audience of approximately two thousand people over the two nights. The show is not old fashioned! The band keeps it fresh, playing a mix of genres including light classics,

musical theatre, contemporary and pop, providing an evening of entertainment for all ages, performed by the whole band, ensembles and soloists. Another great feature of Melodienacht is the calibre of guest artists who, in the past, have included James Morrison, Rachel Beck and Rhonda Burchmore. In 2020, the Band welcomes Mark Oates, a respected opera, cabaret and concert singer, and the Raymond Sisters, three real-life sisters who sing together in three-part harmony in a range of styles. Get a group of family and friends together, pack a dinner basket and drinks for an evening of firstclass entertainment – BYO mugs for complimentary, traditional gluhwein served at interval.

For those interested in architecture there will be guided tours of the Gawler Civic Centre redevelopment where visitors can experience the thoughtful and modern readaptation of these heritage listed buildings. The new Heritage Gallery exhibition, ‘Fire the Cannon’ will be open with guided tours by the curator. There is also a family history workshop for people interested in using both online sources and the Gawler Heritage Collection to find out more about their families past.

BAROSSA HISTORY FAIR MAY 2 - 3 | ANGASTON The Angaston and Penrice Historical Society will be hosting the Barossa History Fair in Angaston in 2020. As part of South Australia’s History Festival, the event will be held over the entire weekend of May 2 to 3, with activities from 10 a.m. to 4 p.m. each day. The main programme, conducted within the Angaston Town Hall, will feature displays by local history groups and others who have a passion for history. Guest speakers include Keith Conlon, Angela Heuzenroeder, Robert HillSmith and Lyn Leader-Elliott. Angaston’s newly completed railway station and adventure playground will be officially opened on May 3 at 12 p.m. Over the weekend other sites will be open by gold coin donation including the Blacksmith Shop and Museum and the Barossa Machinery Preservation Society’s big shed. Photo credit: State Library and Rebecca Bolton.

WORKSHOPS 12/2 - 1/4 After-school Animation Course with GooRoo Animation

EASTER SUNDAY AT WHISTLER WINES APRIL 12 | STONE WELL Whistler Wines will keep you and your kids entertained this Easter Sunday between 10.30 a.m. and 5 p.m. with live music, kid’s activities including an Easter Egg Hunt and a special guest appearance by the Easter Bunny himself! As usual there will be wines available by

CONCERTS 8/3 ‘Too Good To Be True’ – Illumina Voices

the bottle or glass. Further information including caterers and coffee vendors to be announced. No bookings required. But make sure you get there early so you don’t miss out! BYO chairs, tables, picnic rugs. No BYO food, alcohol or pets.

EXHIBITIONS 12/2 – 23/3 Australia,

JOIN US FOR THE RE-LAUNCH OF 26/4 COMA Improvisation Concert OUR NEW & VIBRANT RETAIL SPACE

long before it had that

SATURDAY 4 JUNE @ 3pm

25/3 – 13/5 Our Complex

5/4 Handel’s “Messiah”

name – Katie Bradley

Lives – Sabine Deisen

3 BASEDOW ROAD, TANUNDA

25/3 – 13/5 Dragons –

BAROSSA REGIONAL G A L L E R Y

The official opening will showcase our new

Liam Davies-Brown

refurbished retail space, complete with new, local and regional stockists, and will be accompanied by drinks and nibbles, music June Annedemonstrations. McInerney, Mission Buildings with Dining Area, and artist 2017, acrylic on canvas, 61x91 cm.On loan from the Migration Museum, division of the Trust of South Please indicate youraattendence by History email to Australia, image courtesy of the artist. info@barossa.sa.gov.au or by phone (08) 8563 0849.

16/5 – 14/6 My Paintings Speak For Me - Kunyi Sabine Deisen, Bronzewing

June Anne McInerney

( 0 8 ) 8 5 6 3 8 3 4 0 | w w w . b a r o s s a g a l l e r y . c o m | 3 B a s e d o w R o a d , Ta n u n d a | O p e n d a i l y 1 1 a m - 4 p m


COMMUNIT Y Hutton Vale inspires overseas menu

Australian chef, Curtis Stone has been inspired by Barossa’s own Hutton Vale Farm, Angaston to create a new seasonal menu for his Beverley Hills restaurant, Maude. Curtis’ visit was part of the ‘Barossa First: The Belonging’ campaign, which aims to increase the value and volume of international culinary tourism and wine exports for Barossa. Barossa Grape and Wine Association (BGWA), were lead applicants in a consortium of 10 local and state-based entities, and was successful in securing $250,000 in funding for its Barossa First: The Belonging campaign. Curtis was keen on the Barossa for food and wine, but then found out he could sheer a sheep at Hutton Vale too... and the decision was made. While other wineries were selected in this campaign as a collective, Curtis loved the whole ‘paddock to plate’ concept of Hutton Vale, and the fact that they were so connected to their community. While he was at Hutton Vale he enjoyed a meal served by the Angas family with their wine to showcase their complete offering.

Barossa Cellar to be officially unveiled At a value of more than $5 million, The Barossa Cellar is the largest community project ever undertaken in the Barossa.

region, with the benefits of its wine education and promotional activities set to benefit the entire Barossa community for generations to come.

The Barossa Cellar, located on Stockwell Road, Vine Vale will soon become a landmark to the

While the work was completed last year, the Barossa Cellar will be officially opened on March 15.

Maddy enjoys an experience to remember Crowned the Barossa Young Ambassador winner in 2019 as part of the Barossa Vintage Festival, Lyndoch’s Maddy Hopgood has just returned from her overseas travel adventure as part of her prize. The four week adventure throughout 13 countries has proved to be an amazing experience for the 24 year old, who, in coming months, will join others to start bringing together the 2021 Barossa Vintage Festival. “It was an amazing prize and it was good to go out and see the world, especially for someone who hasn’t done that before,” said Maddy.

Barossans to feature on new MasterChef

#tbmontour Where else but Bali for their first international trip... And how thoughtful of these kids to share with the Balinese locals and tourists alike a summer edition of The Barossa Mag.

Have you been on a trip lately? Are you heading off any time soon interstate or overseas? We’d really love to see photos of #TBMontour

Spotted with the magazine by the pool at the Bali Mandira Resort in Legian was Ivy and Parker Stollznow.

Pack a copy in your suitcase and share your photos with us via Instagram. Just make sure you tag us in the pic. Or send in via email to info@barossamag.com

I hear they left multiple copies at reception, so if you’re heading to Bali soon, you know where to go for your TBM fix.

Creative photos will be awarded with a small prize + the glory of your photo being included in a future edition of the magazine.

MasterChef: Back to Win on Channel 10 will feature two familiar faces heading back into the kitchen for a second chance at the top spot. Tracy Collins from Angaston and Callum Hann, who grew up in the Barossa but is now based in Adelaide, are two of the former 24 contestants cooking for the MasterChef title. Tracy came in fifth during season six in 2014. Callum took out second place for season two back in 2010. He also appeared in MasterChef Australia All-Stars, winning the title and $20,000 for his chosen charity, Cancer Council in 2012.


Drop in for a tasting flight, cocktail or G&T. Enjoy a snack from our gourmet providore. Book in for a behind the scenes tour or personalised experience www.seppeltsfieldroaddistillers.com.au 436 Seppeltsfield Road, Marananga | Ph: (08) 8166 7557

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Locals looking after locals Beam Internet started in the Barossa Valley in 2016, when Josh Helbig and Sam Koerner wanted to help connect people in regional areas using technology. Beam Internet is now the largest privately-owned and operated internet provider in South Australia, and prides itself on operating with the values of excellence, service, community spirit, and integrity. Never have those values been so keenly needed as during the recent bushfire crisis. Beam suffered infrastructure loss during the terrible fires on Kangaroo Island, but rather than sit back to lick their own wounds, the team turned their attention to the wellbeing of their customers and the broader Kangaroo Island community. “A fair bit of our customer base was impacted due to their properties burning down and those types of things,” said Josh.

“We put money towards some diesel generators… and we donated to various organisations.” Being in the business of communication, Josh and Sam knew that one of the most important ways they could contribute was getting the community back online. Beam helped facilitate the deployment of two solar powered ‘smart benches’, made by Specialised Solutions at Tonsley, which provide free wifi and device charging stations. Josh spent three days on the island to assess damage and install the benches, one at the BlazeAid camp in Parndana, and the other at the CFS staging area at the Kingscote Airport. “Within a couple of minutes of having the benches on the ground there were CFS volunteers coming up and charging their phones and devices,” said Josh.

“We didn’t realise how much of an impact the free wifi would have; we had volunteers coming to us while we were commissioning the bench, thanking us for the free wifi because they’re with mobile phone providers that don’t have any coverage on the island, so that meant they were able to keep in contact with their family.” Six phones were also provided by Beam to various locations for volunteers without access to phone coverage to make free calls. Each night during recovery operations after the fires, between one and two hundred people were utilising the smart benches and various other wifi hotspots Beam deployed on the island. “We’re not the heroes of the day or anything like that,” said Josh.


" Keeping people connected is how a community thrives, and if we can help with that - even in a small way it makes all the difference."

“We saw it as essentially providing some facilities to the volunteers to make their stay as comfortable as it could be.” These sentiments resonate with Beam’s values of community spirit and service, which are evident not only in times of need, but in the general day to day running of their business. Beam only employs local staff who understand their regional areas. They don’t rely on overseas call centres to handle enquiries, rather making themselves easily contactable in a variety of ways, including face to face at their premises in Nuriootpa, pop-ups in The Barossa Mall, Messenger, email, phone, live chat, website contact forms and in The Leader. They believe in supporting community events and initiatives, not just in words but with action,

evident most recently with their hearty support of the #BookThemOut campaign. Eye-catching #BookThemOut stickers were ordered by Beam and printed by The Leader for Beam’s work vehicles, doubling as mobile campaign promotion units as they undertake their work around the Barossa. They are always looking for practical ways to show their communities’ support, and offer the best possible service to their customers. “We want people in regional areas to be able to access the same fast internet speed that used to be only available to people in the city,” said Josh. “Keeping people connected is how a community thrives, and if we can help with that - even in a small way - it makes all the difference.”

 Beam Internet 1300 591 261 16 Old Sturt Hwy, Nuriootpa


aining, interactive performances and events 12 |intimate T H E B A Rand O SSA MAG

te is suitable for all types of corporate, social and community functions, onferences, expos, seminars, wedding receptions, quiz nights, presentations, rformances and more. We can provide a tailored package for up to 250 he Institute, with our preferred caterer Niina Marni Kadlitiya Café.

PA R T N E R S

me along to one of our Gawler Civic Centre Guided Tours. Tuesdays & rom 10am to 11am to view our venue for your next function.

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

AUTUMN IS THE SEASON THAT DEMONSTRATES CAN BE BEAUTIFUL. CULTURAL HERITHAT TAGECHANGE GALLERY WHAT DO YOU MOSTofLOOK FORWARD TO IN AUTUMN? Exhibitions covering a variety I lovecolonial to watchGawler, the lively transformation of colours that occur themesPersonally, drawn from throughout the season in the Barossa. I enjoy taking short breaks from our the Kaurna thequality Gawler busy people work-life and to spend time with my family. The morning air becomes and the reward at the end of a hectic day is farewelled by yet another Heritagecrisper Collection. Visit the website amazing sunset, on display for all to watch. Autumn is best enjoyed when we for moretake details https://www.gawler. time out to truly appreciate life’s simple pleasures. Enjoy. sa.gov.au/culturalheritage Josh Helbig, Co-Founder of Beam Internet, Kodo Tech and Hypatech.

RES EARCH ROOM Housing the Gawler Local History Collection together with digitised editions of the Bunyip and multiple resources for the family researcher, student or academic.

RESEARCH RO OM

We’ve taken our love affair with sunlight to new levels www.gawler.sa.gov.au/gawlerciviccentre

Integrated Solar Energy now standard

CIVIC CENTRE

Our designs have always made use of our most abundant resource, the sun, with clever designs allowing light and fresh air to flow through our homes, particularly living areas. Now we’ve taken our love affair with sunlight to new levels. Because we’re so serious about sustainable living, all of our homes have standard integrated solar power. Come and see our new range and discover easy living and a brighter future.

8301 8300 galleryliving.com.au Our display homes are located at Seaford Heights and Mount Barker Visit our website for more information. BLD 175837. Imagery for illustration purposes only.

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


BEDROOM Styling

TIPS AND TRICKS

How to style your bedroom this season Cushions arranged on your bed are essential to achieve that magazine-inspired look

Incorporate a pop of bold colour in the bedroom with cushions, throws and decor

Keep it simple, clean and decluttered The hottest colours this season are:

Include a piece of art on one or several of your walls

Combine texture and layers for depth and warmth

21 MURRAY STREET, NURIOOTPA

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(08) 8568 6021

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BAROSSA.COOP

Nude, rust, olive and terracotta Warm earthy neutrals Velvets, linen and chenille


14 | THE B A R O SSA M A G // HIS T OR Y

>> TOP LEFT: Unmade cereal toys from the 1960's and 1970's. MIDDLE LEFT: Selection of cereal toys from 1957-1975. BOTTOM LEFT: Intricate detail of the 1969 Camel Train series. MIDDLE: 1964 Weeties Box advertising the Walking Farmyard Friends series. RIGHT: 1957 Kellogg's Cornflakes box advertising the marbles cereal premium.

A breakfast cereal surprise Many adults have fond memories of collecting cards from cereal packets, but cards were just the beginning of collecting.

The ‘Deep Sea Band’ series, released in 1969, was modeled on sea creatures playing musical instruments.

In the 1950s supermarkets were using ‘premiums’ to sell breakfast cereal.

Octopussy Hep Cat, Saxy Salmon and Frantic Fanny Fantail were the names of a few.

A premium was a small reward placed in the cereal box, as incentive to buy the product. The idea proved popular for both retailer and consumer.

‘Tooly Birds’ (1970) was inspired by common shed tools fashioned into ‘birds’, with names such as Harry Hammer and Muggsie Mallet.

In 1955, the first ‘in box’ cereal premium was simply a balloon.

‘Metric Monsters’ (1975) were designed to clip onto a pencil.

The following year Kellogg’s Cornflakes added three glass marbles in a plastic bag and in 1957 small tinplate pictures were found in Weeties boxes.

Names such as Litre Licker, Julius Celcius and Hairy Hectare were used while Australians were adapting to the new metric system.

From the late 1950s plastic was used to make ‘cereal toys’.

“Totem Poles” (1971), ‘Secret Stencils’ (1972) and Whirligigs [bike spoke decorations] (1973) were other popular one piece cereal toys.

First designs were basic animals and vehicles, but over the next two decades imagination and innovation governed these little plastic toys.

The Kellogg series ‘Crater Critters’(1968) was modeled on alien space creatures,

THE GRAIN ROOM

A place to relax where we farm it, grow it and make it. • Homemade Gourmet pies, local produce platters, barista coffee, local craft Beer and more.

“Charming, rustic and down to earth”

influenced by 1960s space exploration – walking on the moon was still a year away. The series was so popular it was re-released in 1972. Some plastic cereal toys were complex. A framework of small parts had to be separated, and then carefully snapped together to form all manner of weird and whacky play things. ‘Walking Farmyard Friends’ (1964) was a popular series. An animal, such as a horse, was attached by cotton thread to a weight.

WORDS LUKE ROTHE angle – a skipping girl, an Indian shooting arrows, etc. Rivalry between companies such as Kellogg, Sanitarium and Nabisco, led to the regular release of new cereal toys. Almost all design and production of plastic toys was by the Melbourne plastic moulding firm, Rosenhain & Lipmann (R & L). Their production of Crater Critters in 1969 produced five million pieces.

The weight hung over the edge of a level surface, pulling the horse along and making it ‘walk’.

The introduction of colour television to Australia in 1975 meant cereal products could be promoted by TV adverts in colour.

Other ‘constructed’ toys included ‘Noodle Nodders’ (1969), ‘Zoo Choo Train’ (1970) and Dragsters (1973).

This was effective but also expensive, in part leading to the demise of cereal toy premiums.

The 1960s ‘Wiggle Ring’ or ‘Flicker Ring’ series used lenticular picture inserts, whereby the image changed or moved when viewed from a different

These brightly coloured little plastic toys can still be found 40 to 60 years after their cereal boxes were opened, serving as childhood mementos.

THE STABLES WINE ROOM

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

Hammering home the Stiller traditions WORDS ALICIA LÜDI-SCHUTZ PHOTOGRAPHY PETE THORNTON

The faint sound of hammering in the hills at Bethany is music to the ears of Andrew Stiller. Its percussive rhythm has become the sound track to this 41 year old’s life, as he follows his passion for the age-old art of coopering. Andrew looks across the road to the original

Stiller family homestead built back in the late 1840s, with its hand-hewn stones excavated from the hills beyond. The house tells a story of craftsmanship that he greatly respects and admires. “We’ve been renovating it for a few years now,” he says, explaining how he and

Jeremy Zimmermann, a good friend and stonemason by trade, will likely spend another year or so working on the treasured family home. For Andrew, it has been a labour of love and a show of respect for the birthplace of his ancestors and their lives here in the Valley.


T H E B AROS S A MAG | 17

"... I did a week's work experience at The Keg Factory and loved it - it just felt so natural." - Andrew Stiller

>> ??

>> The Stiller family, Andrew with daughter Summer, wife Brooke, Billie and Maddison.

“Zimmy works doing stone work on the property... Then helps us in the cooperage when it’s busy. I have always enjoyed stonework. He’s teaching me the basic skills of stonemasonry that I should have learned from the start and I’m teaching him in the cooperage, so we are sort of swapping trades in a way.” Andrew, who is the sixth generation, together with wife, Brooke and their daughters, Maddison, Billie and Summer, hope to move into the house later in the year as they add their own unique chapter to the estate’s already lengthy history. The 400 acre Stiller property which runs back across the range and around Mengler’s Hill has served the generations well, with Andrew growing up watching his parents and grandparents tend the land.

Once home to a dairy, it’s grown almonds, fruit trees, vineyards and even housed a piggery and smokehouse when Andrew’s grandparents, Frank and Anita were custodians. “Papa had bees too and not in a small way, we are talking hundreds of hives.” With memories of home baked honey biscuits and kuchen, Andrew tells of an idyllic childhood where his neighbours were family and the lifestyle was about being selfsufficient and making a living off the land. “When I was younger, the only thing I saw them source was flour and basically everything else came off the property. They grew all their own vegies and fruit trees everything was preserved. “Jam, dilled cucumbers...

I grew up on some good tucker!” With the following generation, Adrian and Erica, a small transport company evolved on the property. “Dad had trucks. He loved being in the workshop, doing mechanical work, engineering and steelwork - that was his thing.” says Andrew. It was Andrew’s dad that recognised the abundance of energy which needed to be tamed in his youngest child. “He said you’re too hyperactive to be a truck driver! I had a lot of energy to burn,” laughs Andrew. “We all knew at a young age that I wasn’t interested in academics....I was a little dyslexic and struggled with the traditional concepts of schooling – I just didn’t take to it.


18 | T HE B A R O SSA MA G

>> Jeremy Zimmermann, cooper and stonemason helps to create the stone walls at the Stiller family homestead.

“At the age of 14, I probably didn’t even know what a cooper was! It wasn’t something in our family or blood. We had the farming land and did tree lopping, firewood and all that side of it. I had a real interest in timber and I was picking up firewood from 10 years old up in the hills with my papa and dad.” Andrew’s parents demanded he get a trade before he was allowed to leave school and a job as an apprentice cooper caught his attention. “It was a physical job and I had energy to burn. It was as simple as that!” Andrew explains. “Papa took me to a couple of coopering interviews, I didn’t get that particular apprenticeship, but it sparked an interest

for me. I got some kegs and mucked around in the shed at home.

business on the side whilst he built a solid reputation as a skilled cooper.

“Then I did a week’s work experience at The Keg Factory and loved it - it just felt so natural. I liked the way they did things, massive variety with all sorts of coopering, working with old port barrels, kegs and wineries. There was a lot to learn, and they were great people to work for. After a month or two, they offered me an apprenticeship.”

It was a proud day when he began training his own apprentices.

Andrew completed his four years of training and continued for another four. “I left when I was 23 and started my own business.” He worked day and night, helped his parents with the property, even ran a marquee

“There are now five valued staff which bring it all together each day,” says Andrew. The family business also crafts some of the Barossa’s finest solid furniture, including tables from character filled timbers sourced from the Stiller property and beautiful reclaimed timbers Andrew continues to collect and store for such projects, allowing him to fulfil an artistic bent he and Brooke share. “It’s a bit of an addiction,” says Andrew.


T H E B AROS S A MAG | 19

But whilst he is proud of his story so far and the knowledge he has gained in his trade, Andrew’s focus isn’t necessarily on the physical growth of his business. For Andrew, it’s always been about seeking to improve and maintaining “an important blend of evolution and tradition” which ensures the preservation of his family’s legacy on this patch of Barossa soil for generations to come.

Sure, like everyone, there’s the constant battle to maintain a work life balance, but Andrew reckons he’s doing “slightly better” at that with three young daughters under the age of five in the mix. “We go fishing. That’s our downtime.”

“There is a great feeling of responsibility to protect it,” says Andrew.

However, it’s mostly all action for Andrew. Whether it’s building stonewalls or stoking fires in the cooperage, he admits to being “very sentimental”, a perfectionist and even a bit competitive at times which isn’t a bad thing, especially when it comes to dilling cucumbers.

Yet he is content with what he says is an uncomplicated, minimalistic approach to life and business.

“We have started holding “dill offs” (dill cucumber tasting competitions) with my Kalleske and Nietschke cousins,” he cheeks.

“I’m just doing what I love.”

“It gets very competitive!”

Andrew and Brooke are returning to the food traditions of his grandparent’s era by growing their own vegetables where they can, and killing their own meat. “It’s good to live off whole foods and not all the processed stuff,” he says. “Don’t get me wrong, I’m no greeny or anything! But I like to learn and do what I can. It’s about having pride in what you have, being humane and knowing exactly what you are eating.” And the future for Stiller soil? “Our girls are seventh generation here which feels really special. Whatever they decide to do in life, whatever their passion is, I’m sure they’ll do it well.”

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20 | T H E B A R O SSA M A G // GAR D E N IN G

Bees please! Bees are arguably the most important species on earth.

Bees will travel up to five kilometres for their food.

They are responsible for the pollination of the vast majority of our food crops and while there are other pollinators out there (e.g. birds, bats, wind, other insects) bees are responsible for up to 70% of the world’s 100 food crop species.

Therefore planting an array of flowers (and lots of them) that flower throughout the year will help provide wandering bees with a reliable source of pollen and nectar.

Without bees our food supply would suffer terribly and be a whole lot less varied and no doubt prices would rise dramatically with decreased availability.

Lavender: Long flowering and rich in pollen and nectar make these plants very attractive to bees, especially English lavender varieties.

Not to mention the flow on effect this would have on other species that also rely on bees as pollinators.

Salvias: A great plant for our local conditions, salvias get covered in bee attracting flowers and are available in a great range of colours and heights to suit any garden.

Some of the best bee attracting flowers are the following:

All over the world bee populations are dwindling and dying off at alarming rates, making it more important now than ever to save these little heroes who do so much for us in terms of food production.

Flowering gums, bottlebrush and melaleucas: A great source of food for bees, especially native bees.

We can all do our little bit to help bees, especially if you have a garden.

Rosemary: A great and useful herb in cooking, but also loved

WORDS KRISTEE SEMMLER THE BAROSSA NURSERY by bees when in flower.

of ‘fruit’ you get, plus it always looks pretty having flowers interspersed.

Flowering thyme: Another great herb to have in the garden for cooking anyway, but even better knowing bees just love the flowers.

It is also very important, especially over summer months, to provide a constant source of water for bees.

Roses: Especially single or semi-double varieties, bees are very attracted to their pollen rich stamens. Clover: Yes, some people may consider this a weed in their lawns, but clover flowers really do attract bees well and have the added benefit of being nitrogen fixing ( just be sure to wear shoes when walking on lawns with flowering clover!) Fruit trees and flowering vegetables: It is so important to have bees around for fruit trees and vegetables to pollinate the flowers as without them the fruit won’t set well and you will get a reduced yield. Planting bee attracting flowers in and around orchards and vegetable gardens makes a huge difference in the amount

Very shallow dishes of water or placing a rock in a birdbath which gives bees something to land on will help keep them hydrated in hot weather and also attract them into the garden. In the past bees have had a bit of bad stigma because they can sting when stepped on, but they really are one of the most important things nature has provided for us. Let’s all do our part and look after these little guys who do so much for us. Starting in your own garden – and let’s face it, who doesn’t love flowers in the garden? Happy gardening! Dr Deric de Wit

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...entertaining, intimate and interactive performances and events The Institute is suitable for all types of corporate, social and community functions, including conferences, expos, seminars, wedding receptions, quiz nights, presentations, cabaret performances and more. We can provide a tailored package for up to 250 guests in The Institute, with our preferred caterer Niina Marni Kadlitiya Café. Why not come along to one of our Gawler Civic Centre Guided Tours. Tuesdays & Saturdays from 10am to 11am to view our venue for your next function.

VENUE S FOR HI RE CULTURAL HERITAGE GALLERY Exhibitions covering a variety of themes drawn from colonial Gawler, the Kaurna people and the Gawler Heritage Collection. Visit the website for more details https://www.gawler. sa.gov.au/culturalheritage

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89-91 Murray Street, Gawler SA 5118 Email: civic.centre@gawler.sa.gov.au

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www.gawler.sa.gov.au/gawlerciviccentre

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

Simple smart nutrition WORDS HEIDI HELBIG PHOTOGRAPHY SAM KROEPSCH

In a world of endless fad diets, conflicting advice and general food confusion, nutritionist, Suzannah Smart is, quite simply, a breath of fresh air. Simple being the operative word. The Barossa dietitian is all about debunking food myths and promoting sensible and intuitive eating habits. “People are so confused about what to believe, they forget about the basics,” says Suzannah. “It seems complex, but it’s actually really simple.” She says ditching diets in favour of balanced and nutritious meals, eating five serves of vegies a day and listening to your body can

be life-changing, not only physically but psychologically.

how to eat according to when they are hungry or full,” Suzannah says.

“It’s amazing the heaviness that lifts off you when you’re not carrying that negativity around, not calorie counting, not thinking about your body every minute of the day, and not worrying about it all,” says Suzannah.

“We are all born with it – you don’t tell a baby how much to drink! It’s a skill that has huge effects when we learn to trust it again.

“It gives you so much space for everything else, and so much more energy.” An experienced dietitian and nutritionist and the founder of Smart Dietetics, Suzannah believes people have lost sight of what healthy eating actually looks and feels like. “Many people have lost touch with knowing

“The effect of just being mindful of what you are eating and dragging yourself out of autopilot into conscious thought is very powerful.” Social pressures, unrealistic body images and seemingly endless new diets are also clouding people’s judgement when it comes to food. Suzannah is no stranger to these pressures and speaks openly about her own personal experience.


T H E B AROS S A MAG | 23

"The effect of just being mindful of what you are eating and dragging yourself out of auto-pilot into conscious thought is very powerful." - Suzannah Smart

“I saw a dietitian when I was younger and it helped me towards what I now know is a non-dieting approach,” the 28 year old says. “The problem is diets don’t work, or they work for a while and then they don’t – 97 per cent of people who go on a diet will put all the weight back on, plus some. “It’s our culture too, that instant gratification, and that’s what we are sold in the media, that you can lose that weight quickly and easily. We see the before and after, but we’re not shown the “after” after. “So it’s very normal to fail a diet, and that can be depressing. It was tough for me to

come to terms with that, because (dieting) is what I’d been taught.”

“I focus more on mindset changes and habit changes.

However clinical placements in Australia and abroad, combined with an interest in food psychology, have given Suzannah a refreshingly different approach.

“It’s not quite as captivating as the fad diets that lure you with a promise to lose 10 kilos in the first week – but it works so much better!”

Her philosophy is founded on simple, achievable targets and incremental change, not quick fixes or false promises.

Suzannah is also acutely aware of the role psychology plays in people’s eating habits.

“It’s got to be sustainable long-term and it has to fit in with your lifestyle,” Suzannah says. “People don’t have the time or energy to spend five hours at the gym every day or buy all the super foods and prepare crazily healthy meals.

“Eating is a behaviour – it’s not just food,” Suzannah explains. “The number of people who struggle with emotional eating for example – it’s nearly every woman who comes in the door.


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

>> Nutritionist and Dietitian Suzannah Smart.

“Guilt is another thing people struggle with that doesn’t help. “So I help people focus on little changes that are very achievable. Even if it’s something really little, it often has flow-on effects and you kind of accidentally start making other positive changes. “Once you put the work in at the beginning, it starts to become a lot more natural and you don’t need to think about it. That’s the way our body is built.”

It’s a philosophy that hasn’t gone unnoticed in the wider Barossa community, sparking a number of collaborations for improved community health. In 2019 Suzannah partnered with The Barossa Co-op to deliver a Healthier Choices campaign featuring healthy recipes, food demonstrations and education around food labelling. Equally successful was ‘The Barossa Dietitian’ recipe book featuring “no fuss” recipes from Suzannah’s

Last, but not least, Suzannah advocates for self-kindness.

own kitchen, with proceeds supporting the Kind Hearted Kitchen. Her next collaboration with Barossa Wellness and True North Yoga in Tanunda will focus on improving gut health. “It’s been really cool,” Suzannah says. “The Barossa community is really collaborative. It seems like the more I put myself out there, the more opportunities come up.”

“Everyone is so harsh on themselves – that’s something I’ve had to work on too. “But when you fall off – and everyone falls off – the most important thing is to pick yourself back up. “It’s okay to need some help sometimes too. Life’s too short to hate your body.”

SUZANNAH’S TOP PICKS FROM ‘THE BAROSSA DIETITIAN’ RECIPE BOOK

SUZANNAH’S TOP FIVE HACKS FOR A HEALTHIER LIFESTYLE

• Pancakes – I love it when things are delicious but you also feel good eating them!

• Try meal planning – it makes weekday meals much easier.

• Quinoa Salad – because it doesn’t get soggy, this is a great weekday lunch. See page 62 for this easy recipe!

• Get educated – she recommends The Nude Nutritionist by Lyndi Cohen or Thinsanity by Glenn Mackintosh.

• Get more veg into your diet – it’s boring advice, but backed by research! And try different ways of cooking or preparing your vegetables or salads to make them taste great. No-one likes boring salad.

• Don’t fall for the latest fad diet.

• Ask for help if you need it.

• Anything with chickpeas/legumes – they are a great source of protein.


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World of

a

Opportunity Awaits

LEFT TOP: The new school foyer with a sunken gallery for interactive large screen lessons and demonstrations. LEFT MIDDLE: Senior students prepare an interview for broadcast using green screen technology and Middle School students recording in the podcast studio. BELOW LEFT: SACE 1 & 2 Visual Arts: Design students at work in a customised design classroom.

Educating for the Future

Key partnerships with the University of South Australia, corporate and other tertiary providers have been established. Mentoring programmes, where local industry experts partner with students to commercialise student led innovations, have begun.

Since 1984, Trinity College has thrived. The community has established a flourishing College, as evidenced via a host of relevant educational measures. Community engagement, wellbeing, talented staff, high ATAR attainment, amazing co-curricular options and an excellent base in literacy and numeracy, are all components of a Trinity education built around extraordinary opportunities.

forward in boosting the skills of our students and enhancing their employability in many years.”

The high employability of Trinity graduates has been a significant, and now growing feature.

Mr Hately states “Our collective teaching and learning capability has grown significantly by delivering this new facility. The 10 million dollar investment is providing some tremendous opportunities for students from all year levels. 21st century education is being driven by stronger movement to learning through enquiry, exploration and collaboration. Our graduates are attaining excellent scores but they also leave us with decent community values and a host of skills. Real-world, transferable skills will become an even greater focus, as will embracing

Trinity is a genuine leader in education because the school embraces change. Trinity College Head, Mr Nick Hately states “We look to serve our community in increasingly relevant ways by regularly re-engineering and refocussing our College. We are committed to delivering and improving traditional aspects of schooling while implementing new directions. Our new Innovation and Creativity School is the most significant leap

With a 360 degree projection room, industry standard 3D printing capacity, significant virtual reality capability, design and animation areas, sound studio and university standard teaching spaces, the new facility looks amazing.


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“ ABOVE: Year 3 students enjoy exploring European Alps in the 360 degree projection room.

We are committed to delivering and improving traditional aspects of schooling while implementing new directions. Our new Innovation and Creativity School is the most significant leap forward in boosting the skills of our students and enhancing their employability in many years. – MR NICK HATELY

opportunities to promote enhanced critical thinking, creative thinking and entrepreneurship. The future will see less reflection on measures such as ATAR and NAPLAN and more on understanding and celebrating graduate capabilities. Promotion of wellbeing will remain one of our highest priorities.” This Trinity Innovation and Creativity School is an investment in infrastructure. Combined with new areas of focus and enhanced pedagogy, it best positions the College to embrace 21st century educational challenges. This school will better equip and best prepare students and graduates for a significantly changing world and work environment. Education is moving from primarily developing knowledge and technical skills to transferable capabilities and enterprise skills. Enterprise skills are transferable skills that can be applied across

contexts or work environments. Up to this point, possessing these enterprise skills has often advantaged particular workers to gain leadership positions or be more successful in applying their technical skills. Jobs of the future will demand that enterprise skills are needed 70% more than they are currently. Skills which can be classified as enterprise skills include: problem solving, creativity, critical thinking, presentation skills, communication skills, digital literacy, teamwork and financial literacy. To partner with the new facility and embed these skills, the College has rewritten significant parts of its curriculum. Students from particular year levels are provided ‘week-long immersive experiences’ where they are taught skills relating to artificial intelligence, virtual reality, 3D printing and animation. They are presented with real-world problems and given opportunities to apply their newly developed skills by solving them. Additional

courses, with a more significant focus on entrepreneurship and innovation, are also available. Key partnerships with the University of South Australia, corporate and other tertiary providers have been established. Mentoring programmes, where local industry experts partner with students to commercialise student led innovations, have begun. Co-curricular use of the new resource through robotics, engineering, e-gaming and coding clubs are all incorporated into the new facility. Trinity has embraced a path to clearly establish the qualities and capabilities they want their graduates to possess in order to flourish in society beyond school. “We will embrace a teaching programme and provide school experiences which will deliver ethical values and capabilities for all. Our pedagogy will more seamlessly move beyond the

silos of subjects and become more multi-disciplinary and project-based. Our aim is to provide students with an outstanding academic foundation and the skills to follow their passions at and post school. The Trinity Innovation and Creativity School will be a key component in enabling this reinvention.” Mr Hately said. Many parents have come to explore the new building and all have been excited by the increasing opportunities available for their sons and daughters. These are exciting times for Trinity College.

Trinity College Open Day 2020 is Sunday 5 April. Come and explore the new Innovation & Creativity School. Bookings are essential for tours during Open Day – call 8522 0666. www.trinity.sa.edu.au


28 | T HE B A R O SSA MA G // PETS

Say AHHHHHH After all the usual stuff: vaccination, parasite prevention and diet, the most common preventative care concern in all our domestic pets is dental health. Just like humans, the dental health of our pets and horses is an integral part to their well being and we know that poor dental health can contribute to chronic disease and a shortened lifespan. With statistics from the Australian Veterinary Association suggesting that four out of five pets over the age of three have some form of dental disease, it is something to proactively prevent. The good news is there are many ways that we can prevent dental disease from causing long term issues in our furry friends. An oral hygiene assessment is part of a routine examination at your pet’s annual health check and your vet will inform you as to any emerging issues and the options for assisting with management.

Just because a pet is eating does not mean there is not an issue and certainly does not mean they are not in pain. It is at this point that action needs to be taken and ‘we’ (the vet team and the owner) need to act and implement this plan immediately. Some of the proactive services now offered include:

WORDS BY CATHERINE HARPER BAROSSA VETERINARY CLINIC be recommended by your vet: • Brush or use special wipes to clean your pet’s teeth. • Specially designed chews (not just dentastix) to clean and prevent reformation of tartar. • Water and food additives that help prevent tartar from forming.

• Free dental check with nurses for all dogs, cats and pocket pets.

• Diets specifically formulated to prevent tartar formation and assist with cleaning.

• Nurse consultations for regular tooth brushing.

It is also important not to forget our horsey friends!

• Set price dental procedures called Comprehensive Oral Health Assessments and Scale and Polish to ensure maintenance of oral health and allow planning for future therapy if required.

Horses' require dental assessment and treatment at least annually to ensure good oral hygiene and this can only be done appropriately using sedation and a super bright light source, only available through your veterinarian.

In addition, there are many things you can do at home and these may

Horses' teeth grow continually for much of their life and this can cause sharp

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ridges and hooks on the teeth which in turn can cause ulceration and difficulty prehending food. Additionally, if riding your horse regularly, poor dental health can affect the horse’s willingness to take the bit due to pain and can lead to poor behaviour. Just like our household pets, booking an annual health check and dental assessment for your horse is an essential part of their wellbeing. We know that if actions are taken in the early stage of dental disease, changes are reversible, but if left untreated can lead to severely infected teeth and gums which can require extractions and lengthy surgical procedures to correct. Save you and your pet some pain and discomfort and make oral hygiene part of their routine too.

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"I’m no angel, I don’t think any of us are, none of us are that perfect person. I’m still, as they say, ‘a work in progress’, but I’m trying to be a better person, be a better example." - David Pawson

>> Veteran CFS volunteer David Pawson.


T H E B AROS S A MAG | 31

Fire scars

David Pawson’s journey to becoming a better man. WORDS MEL JAUNAY PHOTOGRAPHY JOHN KRÜGER

Every day around lunch time David Pawson’s mobile phone chimes. “Take delight in the Lord and he will give the desires of your heart,” the screen reads; a daily reminder to strive for better.

watch” about his vast collection of garagenalia, proudly showing off the relics of history he’s collected over 32 years, including close to 10,000 license plates. He’s got too much stuff, he admits, blaming his tendency to hoard on his Scottish roots.

David, or Dave as he’s fondly known, is many things - veteran CFS volunteer, husband to Yvonne and father of three, collector, history buff, larrikan cellarhand, eighties aficionado, and, at 47, a newly baptised Christian.

But as dry summer winds kick up the dust around the shed on his ten acre property, talk has turned to this season’s shocking fire conditions, and a deeper conversation about the impact 28 years on the frontline of bushfires has had on his life.

But he’s also learnt he can’t always be everything.

“This year I feel like we’ve been sitting in an absolute tinder box just waiting to explode,” he says, running a hand through his beloved eighties mullet, his forehead slightly damp with sweat.

The edge of the fire ground is known as the fire scar, explains Dave, surrounded by stacks of boxes, vintage petrol bowsers, signs and innumerable other collectable items in his Mt McKenzie shed.

“After Eden Valley fire, I actually completely dislike summers.”

“That’s where the breakouts are going to happen. The fire just doesn’t go out, it creeps underground. It gets into the roots of the trees and will pop out later on.” Up until now, Dave’s been “yakking away like a two bob

The fire of January 17, 2014 is seared in Dave’s memory as the one that broke him. The son of a policeman in major crash, Dave was exposed to the aftermath of tragedy from a young age, recruited along with his brother by their father as stand-in crash victims for firefighters to practice cutting from wreckages.


32 | T H E B A R O SSA M A G “We saw photos, we saw videos of bodies in cars that maybe at that age we shouldn’t have been seeing,” he says. “Dad sort of thought, this is just a fact of life.” Years later, after decades of experience as a firefighter, a stint with the Western Australian Police Force, and feeling he was capable of detaching himself from the more harrowing aspects of the job, Dave found himself in emotional freefall after the Eden Valley fire. “Eden Valley left me with some psychological damage, I suppose,” he says, his jovial demeanour ebbing as he recounts the day his Angaston CFS strike team got bogged in a creek crossing while fire razed four homes and 25,000 hectares of farming land so close to his own property. Many of those affected were good friends of the Pawsons. “I just felt, I don’t know if guilt is the word to use, but sorrow for the families... We felt like we weren’t able to do what we could normally do because of the extreme weather that was presented to us.” With fires so near to home that year, Dave’s emotions were compounded by tension between his instinct to fight fire, and his role as a father with three young children to care for. “I went through all the motions of should I quit CFS? I’m not good enough for this anymore,” he recalls. “I’d come outside angry, just pi**ed off

at everything. Me being a typical husband, I wouldn’t listen to my wife straightaway. She’d say, Dave, there’s something going on, you’re not right. “It took me until July that year to go and see my local doctor.” Dave’s recovery process has been like the patrolling of a fire scar, tackling breakouts as they pop out amongst life’s daily bustle of maintaining a small acreage, raising a family and vintage work. At the end of 2017 he suffered a nervous breakdown and was nearly hospitalised. “I’d come off my anti-depressants leading into summer. It was just a catastrophe for me. A myriad of things went wrong,” he says. Describing himself as a “lost ship at sea”, it was his friendship with devout Christian, Rodney Schultz, whom he’d met while doing coopering work in 2012 that helped guide him through the storm. “Rodney was my first port of call, because he was like the voice of reason when everything else was in turmoil,” says Dave. Rodney and his wife, Andrea, a pastor with the Light Community Church in Kapunda, offered Dave spiritual counselling. For a man who had had nothing to do with religion since youth group in his teens, it was a leap of faith. “I’ve actually found it to be the best therapy for my headspace to get me back on track,” Dave says.

“I know people poke fun at religion… but I’m finding as I’m learning more about it, I can see a bigger picture of why we are all here. “I’m no angel, I don’t think any of us are, none of us are that perfect person. I’m still, as they say, ‘a work in progress’, but I’m trying to be a better person, be a better example.” Part of recovery is learning to simplify life, step back and let go of guilt. Dave chose to step down from being a CFS lieutenant to firefighter about 18 months ago, recognising the need to protect his mental health. When dealing with fire, prevention is always better than response. “Last January was the first in five years that I had actually forgotten the date of the Eden Valley fire. So that tells me I’m moving forward,” he says with a smile. “I’m just trying to keep life a bit simple… I’ve got to try and be aware of what I can and can’t do. And I can’t do everything. “There will be firies, after say, the Kangaroo Island fire, going through this right now. I know that. “I’d say to them, keep an eye on yourself, keep an eye on your family, you might have some emotional issues that you might start finding following these fires, because that’s just what happens. “You can be as tough as old boots as much as you like, but every one of us is still human.”

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T H E B AROS S A MAG | 33

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HE A LT H & WE LLBE IN G / / T H E B AROS S A MAG | 35

How to clean without chemicals Cleaning without chemicals is not only possible, it’s just as effective – plus, you’ll breathe cleaner indoor air, and protect your family from toxic ingredients. Did you know that conventional chemical-based cleaning products are one of the most frequent reasons for calls to poisoning centres? Non-green, conventional ingredients can contain volatile organic compounds (VOCs), which evaporate from products, filling your home with fumes. These VOCs have been shown to cause skin, eye, nose, throat and lung irritation, along with asthma attacks, headaches and dizziness. They also expose us to chemicals like glycol ethers, which are linked to cancer and impaired fertility. Phthalates in synthetic fragrances are another concern. Regular home use of spray cleaners and air fresheners containing phthalates has been associated with a 30-50 per cent higher risk of asthma. Natural cleaning products however are safer for us and for the environment. Using natural cleaning ingredients protects our drinking water as well as plants and wildlife, since conventional cleaners have ingredients that cause harm during their production, use and disposal. To help you on your way to greener cleaning, we’ve compiled some simple tips and recipes to get you started.

TIP 1 – MAKE THE SWAP • As you use up a conventional chemicalbased cleaner, simply replace it with a greener, cleaner formula - or try making your own cleaners at home. TIP 2 – STOCK UP ON THESE STAPLES • Bicarbonate of soda - This is great for when you need a mild abrasive. It’s made of sodium bicarbonate, a slightly alkaline substance which cleans by forming a mild detergent when it reacts with grease and grime. • Lemon juice - Squeeze a lemon for a milder and much better-smelling substitute for bleach. It’s also helpful for countering mould growth, deodorising and removing stains. • White vinegar - This is a good substitute for toilet cleaners. You can also use to remove hard water deposits and mould or stains in grouting. • Tea tree and eucalyptus oils - Use these powerful natural disinfectants to finish off after washing or wiping down surfaces. • Salt - This is great for scouring saucepans and barbecue utensils, acting as both a mild abrasive and a disinfectant.

WORDS LEE TEUSNER GO VITA TANUNDA TIP 3 – TRY THESE DIY CLEANING RECIPES

• Shake mixture thoroughly before use. SOFT SCRUB NATURAL CLEANER A simple all-natural cleaner perfect for sinks, oven doors, and stovetops.

INGREDIENTS

• 2 cups bicarbonate of soda • 1/2 cup liquid plant-based Castile soap

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• 2 litres hot water

• 3-4 drops olive oil

METHOD

METHOD

• Combine ingredients in a bucket and use to mop the floor.

• Mix and add water until you achieve your desired consistency. • Apply with a damp sponge, and buff residue with a dry cloth. • Store in a lidded jar.

NATURAL TOILET BOWL CLEANER This cleaner works well even on old stains and discolouration. INGREDIENTS • Bicarbonate of soda

EUCALYPTUS DISINFECTANT

• White vinegar

Perfect for keeping bathrooms smelling sweet, or for freshening up a sickroom.

• Flush toilet so sides of bowl are wet.

INGREDIENTS • 30 drops eucalyptus essential oil

METHOD • Sprinkle the sides of the bowl with bicarbonate of soda.

• 2-3 tablespoons vodka

• Spray vinegar over it until it fizzes lightly.

• 250 ml distilled water

• Leave for 30 minutes, then scrub.

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METHOD • Combine ingredients in a spray bottle.

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


T H E B AROS S A MAG | 37

WORDS & PHOTOGRAPHY PETE THORNTON

Alexandra Devitt-Lansom Ali is a true arts ambassador for the Barossa. Ali does so much for Barossa artists, supporting, nurturing and championing the work of others. She runs Tutti Arts in Tanunda which is an arts group for all ages for people with "diff-abilities“ along with Ali being an accomplished artist in her own right, working with glass and creating unique and beautiful pieces with a message. Ali’s art studio which is on her farm near Keyneton, seems to be a key part of where her inspiration comes from.

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 » Damion Linke » Sharon Edwards » Stuart Hoerisch » Alexandra Devitt-Lansom » ... Find them all at barossamag.com


You can rely on us. We’re on your team! Mansell nship with ive relatio f my wife, Rhonda ct u d ro p o a l nt passing have had emotiona My family rvices. With the rece vigate this difficult ciency. I a e ffi n S e l Financia elped me arity and al matters ah have h assion, cl and Hann al time with comp e to discuss financi d to me im ci ill atten and finan ntact them at anyt d they w d the co lm me an y our meetings an e h rw feel I can ve o jo r n o e I se . fu cy that con y and transparen nd d. st John Falla with hone at has been create th ip sh d n frie

Virginia Harvey, Rachel Clark, Sharon Bombardieri, Rhonda Mansell, Ben Mansell, Hannah Stansfield, and Sharlene Watson

Finding the prospect of Retirement or Aged Care daunting? The prospect of retirement or entering into residential care can be challenging and daunting. Mansell Financial Services are specialists in Retirement Planning and Aged Care Advice. Understanding and dealing with Centrelink and knowing where your income will come from are just two aspects to consider when planning for retirement. Hannah Stansfield says that their clients acknowledge that “Knowing that we can afford to retire is very comforting.” Hannah went on to say that “It’s never too early to start planning for retirement but nor is it too late. There is a misconception that you need to be wealthy to see a Financial Planner, to the contrary, one purpose of engaging a Financial Planner is to build wealth. “We all have to start somewhere.” Funding Aged Care is complex, Hannah said “We often see our clients deal with this under difficult heart wrenching circumstances, which doesn’t make for an ideal time to make complex decisions, especially if you don’t have a full understanding of the Aged Care system.” Hannah went on to say that there is no one size fits all for Retirement Planning or Aged Care and that seeking advice can make these stages in life easier and less stressful. “We are here to minimise fears and frustrations, to help navigate the complexities of Retirement, Aged Care and most certainly Centrelink.”

We are long s clients of M ta Hanna nding relati ansell Fina n h o excepti have gone nship with cial Service above the co s and onal a n a mpa hav d n d up to d The e ate info beyond and ny. Rhonda e a xperie nce h w manag r and m e ation fr h as e om bo ave receive have th d with profe been outs th o ta f them. d neede eir ‘finger o ssionalism. nding and We fe o d. n the u r p o el pulse’ r and m reassured tfolio is tha aintain contac t they t when Lea an d Allen Feuerh erdt

ies polic AMP with the y m to . py nges M.F.S t hap g cha I was no ader that h one in k a it m as The Le g at ent w es I tion lookin erannua oticed in appointm at chang rm. s a p w n h t tw g. I ng e y su go I e an ng a ges to m was goin nd mad ed abou rt and lo lo o lk o a s Not lso chan ompany ent on nd we ta in the sh em. reat c w a ve g and he super A.M.P. I work in a enefit me able of th a h d t t r l an tomers. way gents for ok pape y would b l comfor elpfu e o ly, h their cus are a staff. I t d how the s and I fe d n e frie of of th make an e change eds inge very are of the ne ory M g S e could ade thes F r G t M tanding We m taff a rs too. he s nd unde t d o d o I fin ledge a tty g is pre know ffee o c the And

Need help to navigate Centrelink? At Mansell Financial Services, Rachel Clark is more than happy to help and guide clients to a productive Centrelink account. With direct links to Centrelink and other government departments and a firm and thorough understanding of the process required, Mansell Financial Services can help clients obtain and receive any benefits they are entitled to with minimal stress. A computer is available to clients to obtain financial details and update information required by these government departments. “People can be extremely hesistant and wary with Centrelink, but we have an efficient and direct line of communication and have the ability to chase the claims for you,” said Rachel. Mansell Financial Services have a complex and extensive knowledge base of what is available for clients and the efficiency and confidence to pursue these claims.

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This article contains information that is general in nature. It does not take into account the objectives, financial situation or needs of any particular person. You need to consider your financial situation and needs before making any decisions based on this information. If you decide to purchase or vary a financial product, your financial adviser, AMP Financial Planning and other companies within the AMP Group may receive fees and other benefits. The fees will be a dollar amount and/or a percentage of either the premium you pay or the value of your investment. Please contact us if you want more information.


BA R OSSA HE R IT A GE / / T H E B AROS S A MAG | 39

Reflect and connect It has been a jarring start to the new decade. Fires have wrought stunning devastation across the length and breadth of our country; our friends and neighbours in the Adelaide Hills and Kangaroo Island have been terribly affected. It feels like every time I’m in the supermarket there’s another horror story about a near miss, or someone’s cousin who lost everything over East. Millions of native animals have died in awful circumstances. It has been – and in some cases continues to be – very bleak indeed. For many people the Christmas and New Year period is a time of reflection and thoughtfulness. Maybe a few extra days off work; downtime with the family. Less frantic mornings might mean the opportunity to gaze into your coffee for an extra moment or two.

This year, I feel like there’s been an outpouring of reflection and resolution prompted by the horrific bushfire season that’s still unfolding around us. No more plastic bags! Take my own containers to the deli counter! Less red meat, more time with my kids, wean myself off social media (Sigh. Good luck). This year, while I was gazing into my coffee during some of those precious quiet moments, the word that kept popping into my mind was “connection.” I kept coming back to the idea that in this swirling world of ecological suffering, environmental destruction, danger and uncertainty, what feels good, what feels like a salve to an anxious heart, is connection. I believe strongly in the power of communities to overcome adversity, practise resilience and create a better world for each other and our children, and I believe that one of the most

WORDS JESS GREATWICH KRONDORF CREEK FARM

powerful ways to do this is by building and supporting connection. I know that can sound esoteric and intangible, but there’s one very concrete way that I practise connection in my life. I go to the farmers market. Less plastic. More chatting. It’s good for what ails me. We’re so fortunate to enjoy two excellent famers markets in our region – the Mt Pleasant Farmers Market and the Barossa Farmers Market in Angaston. I’ll admit; I was a bit out of practice. I forgot my shopping caddy, didn’t remember my KeepCup, only barely had enough calico bags… But as I wandered/ chased my children around the stalls, it occurred to me that this is exactly the kind of connection that’s been missing from my life lately. It is so very good for me. This is gentle, kind and genuine. There were chats about the cricket, polite

remarks about how very lively young Charlie has become, reflections on the weather (of course), and best wishes for our daughter starting school. It was a balm. So, this new, regular column will – I hope – be a conduit for a little bit of connection through the Barossa. I’ll be telling the hidden stories of the Barossa, highlighting some special gems that don’t often see the spotlight and sharing my love for this very special region. I hope you’ll join me in seeking out a little bit more of a connection throughout our community. And just remember, if you do forget your KeepCup the next time you’re at the Barossa Farmers Market, keep an eye out for some of the Op Shop gems they have there for your sipping pleasure. I found a 1978 Tanunda Liedertafel Commemorative Mug and I swear my long black tasted all the better for it!

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

"I want to know it’s perfect! I wouldn’t put just anyone in charge of table centres. People are paying a premium price for a premium product and the facade is that I’m making it, so I’m making it.” - Maggie Ryan


T H E B AROS S A MAG | 41

From little things big things grow WORDS TODD KUCHEL PHOTOGRAPHY SAM KROEPSCH

With seventeen years’ experience in the flower industry, Maggie Ryan has solidified herself in the community as a reputable business woman who exudes an energy that could only be obtained by realising the success of one’s own ambitions. Maggie left high school in year eleven, intending to be a visual merchandiser. After realising the difficulty of attaining such a job, she instead began work as an apprentice chef. Whilst she enjoyed the pace and pressure of the food industry, Maggie knew it was not the career for her and fell into a florist apprenticeship in 2003 at Viva The Flower Store. There she completed her Certificate Two in floristry and after two years, decided to leave to do floor and wall tiling with her partner for nine months to save enough money to open her own shop. As a young girl Maggie used to harass her Nanna, walking around her garden asking, what’s this, what’s that, what colour does it come in? “It was an obsession from day dot,” Maggie smiles. In 2005, Maggie opened her own florist, ‘Miss Maggie’s Flowers’ in the Tanunda museum building. Along with her own business, Maggie also ran the museum and helped out with The Vintage Festival and Tanunda Show, which she has sponsored every year since. When 2008 arrived, Maggie had worked every day for three years.

“It was a seven day a week shop,” Maggie says. “I was really dedicated and got to meet some lovely customers whom I still deliver flowers to every week.” Ultimately, realising the growing popularity of online shopping, Maggie closed her store and relocated to her home studio in Eden Valley, where she and her partner for the last 13 years have been planting quite heavily to guarantee availability and reduce flower miles. “We’ve pretty much run out of room,” Maggie says. “It’s been 13 years of patience waiting for the garden to be big enough to rely on.” Maggie still collects three deliveries each week from the markets and when a bride wants a certain shade of peach for her wedding she’ll go down and hand select it. Her home is for other things to add to the mix which she can control. Maggie also insists on creating her arrangements herself. “I want to know it’s perfect,” she says proudly. “I wouldn’t put just anyone in charge of table centres. “People are paying a premium price for a premium product and the facade is that I’m making it, so I’m making it.” In 2016 Maggie gained a lot of credibility by placing second in the best floral bouquet in Australia.


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

Maggie is also proud of the fact that she is the only florist she is aware of that recycles their green waste.

Festival and Gourmet Weekend to full capacity. “For me to give back to the community with events like these is awesome.

“We turn it all back into mulch,” Maggie explains.

“To have friends come in and say they had a great time is what makes it all worthwhile, because I work my butt off!”

“It’s about a three year cycle before we turn it into the garden bed that we next plant in. We’re trying to keep it as ecofriendly as possible.”

If Maggie’s days weren’t busy enough, she has also been running a local hamper business called Barossa baskets for the last five years!

For customer’s convenience, Maggie has also made available four outlets in the Barossa which are open seven days a week, Taste Eden Valley, The Barossa Fresh Foodland, The Novotel and The Blackbird Coffee House.

“It’s another monster I’ve created that I need to juggle,” Maggie smiles. So a typical day for Maggie might involve a funeral in the morning before a drive to the flower market, a drive back for corporate deliveries and to restock the outlets.

“Then in my spare time,” Maggie chuckles. “I’m the events manager at Chateau Tanunda.” Maggie was headhunted for this job due to being a well-known local person with credibility. Maggie has been there for almost two years now. “It’s a firm juggle,” she admits. “Thank god for IPhones, calendars and all of that otherwise I would fall in a heap.”

She might be then required at the Chateau to host an experience for 52 people before driving home to start a wedding for the next day or perhaps even grab a glass of wine and go down the block and pick for the next couple of days.

The Chateau has enabled Maggie to organise events like the Vintage

“Sunday is my day off,” Maggie exhales. “That’s my day of sanity.”

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T H E B AROS S A MAG | 43

>> Maggie Ryan.


Changing the way you think about retirement living...

Retirement living at Barossa Village means being connected to your community. With our unique cluster model, residents enjoy being part of their neighbhourhood, whether they live in Tanunda, Nuriootpa or Angaston. They also have acess to support at home, as part of our integrated care model. We currently have homes available, either fully refurbished or new builds, ranging from $175,000 to $380,000. Unit viewings are available by appointment, Monday to Friday, 8.30am - 4.00pm. Phone (08) 8562 0300 (option 2) or enquiries@barossavillage.org

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"I know people who have been around the Valley a long time. Dan knows the next generation, so between us we invited people to a catch-up at the Greenock pub." - Mark McNamara


T H E B AROS S A MAG | 47

Barossa chefs unite In times of change a group of Barossa chefs is plating up more than just fine food.

WORDS HEIDI HELBIG PHOTOGRAPHY PETE THORNTON

As the setting sun bathes the Barossa Ranges in crimson, a handful of executive chefs sits down at Appellation to discuss another changing landscape – that of Barossa Food. The newly-formed chefs’ network was spearheaded by Mark McNamara of St Hugo Restaurant and Daniel Murphy of Appellation, who saw that the Barossa’s food and hospitality scene was slowly starting to fragment. The pair are champions of “contemporary, fresh and focused” – both on the plate, and within their sector. “Dan and I would go for a beer whenever we could and often said we should be getting some more chefs together,” recalls Mark, an industry veteran of over 40 years. “I know people who have been around the Valley a long time. Dan knows the next generation, so between us we invited people to a catch-up at the Greenock pub. “Half a dozen people said ‘see you there’ so we put a couple of bar stools in the front bar – and 24 people turned up to our first meeting!

“That’s when it became apparent many of these people didn’t know each other. “We went around the room doing introductions and that kind of galvanised us.” Sam Smith, executive chef at Fino at Seppeltsfield, says that first meeting cut through layers of isolation. “It was good for us, and for me personally, being new to the region – well, five years,” he smiles. “When I started at Fino it was heads down. A lot of chefs feel like they are stuck in the kitchen, in their own four walls. It’s hard to find those connections.” With a high calibre leadership group that includes Stuart Oldfield (Musque and Handmade Catering) and Owen Andrews (Owen Andrews Catering), a little ego might be expected. However the tone of the catch-ups is distinctly egalitarian and collegiate. “As executive chefs we share a responsibility to think outside of our restaurants into the

broader community and region,” says Sam. “We come together to talk as equals and let off steam with people who understand,” adds Mark. “We realise the group has so much strength and there’s more we can offer,” says Dan. While the conversation is casual, the issues facing the industry are more pressing. Mark cites widespread mental health issues among chefs caused by isolation, pressure and long hours, as well as poor education and training for emerging chefs. “We started to identify things we knew intuitively, for example the dilution of formal skills training for young chefs,” says Mark. “These days everything comes in a box or a packet so they are not exposed to butchery, fermentation, smallgoods, baking, preserving. “All the traditional skills that underpin what the Barossa is, what our culture is about, are being marginalised.” Dan agrees there’s no room to cut corners.


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

>> Executive chefs: Mark McNamara of St Hugo Restaurant, Daniel Murphy of Appellation and Sam Smith of Fino at Seppeltsfield.

“People expect when they come into our restaurant that the lamb is from Hutton Vale and the pork is local. “Very often that means you have to get in a whole animal and you have to be able to use every cut,” he says. “It’s the same with fruit. At this time of year you have an abundance of stone fruit and it needs to be used within a few weeks, so you need to understand processing and preserving techniques.” Adds Sam: “These are skills in the kitchen that are expected, and that’s something we can offer. “As chefs in a regional area we have a direct connection with people who produce, who grow, who raise. When you work in the city you really have to search for that.

“We can champion those traditions and the food culture in conjunction with the wine culture, and make sure these products are still around in the future.”

Sam agrees food should be “experienced”.

That’s a big challenge in a food landscape that is rapidly changing.

“It’s the experience of something bubbling, smelling, of looking at something – having that connection and creating that stimulation.”

Things like food allergies and a growing preference for vegetarian and vegan are shaping how people eat.

“It’s not just about people coming and eating food in your restaurant.

The rise of TV food shows and the saturation of social media have also confused people’s perceptions about food.

Regardless of changing times, and food habits, Mark believes the Barossa’s food credentials are in good hands. He credits new players in the market with shining a light on food that is relevant and fresh.

“To be honest, presentation is the last thing I’m thinking of,” says Mark.

“El Estanco, Ember and Fleur Social are great examples,” says Mark.

“Flavour, texture and technique, that’s what I’m looking at…but there’s a whole generation of people who haven’t been exposed to that.”

“Ultimately it’s important to make sure the food of our region remains contemporary, fresh and focused without discarding our traditions.”



50 | T H E B A R O SSA M A G // BOO K R E V IE W

BOOK REVIEW REVIEW BY TODD KUCHEL

Jamaica Inn WRITTEN BY DAPHNE DU MAURIER

After a pleasant upbringing on the family farm in Helston, Mary honours her mother’s dying wish to leave the farm-life behind to live with her Aunt Patience and an uncle she knew nothing about in Bodmin. Mary receives a letter in reply from her aunt, accepting her company and announces that she and her husband have moved twenty miles from Bodmin to a wild and lonely spot on the Cornish moors named Jamaica Inn. Hesitant to leave, but obligated by her promise, Mary set off in an old creaking coach for Jamaica Inn, comforted by

memory of her blue-eyed aunt, tiptoeing through the farm in a silk petticoat twelve years ago. “That’s no place for a girl,” the coachman warns. But despite his and other warnings, Mary continues to Jamaica Inn and is greeted by a bad tempered, ill spoken man, her Uncle Joss. Reluctantly Mary enters the guestless inn to find her Aunt Patience a frail, abused, nervous shell of her former self. Mary decides to leave, but realising the violence of her uncle, chooses to stay to protect and watch out for her aunt.

Through drunken binges, violence and mysterious carriage visits through the night, Mary suspects her uncle of being a smuggler and sets out to expose him to release her aunt from his grasp. Jamaica Inn is a true suspenseful gothic novel, perfect for a dreary wintery day. With the combination of mystery, violence and revealing dialogue, I was encouraged to read on from the very beginning. This is a true classic that still demands an audience. Available for The Ravens Parlour Book Store Tanunda.


T R A V E L / / T H E B AROS S A MAG | 51

Italy is my ultimate travel destination

WORDS LAURA MARTINO PHIL HOFFMANN TRAVEL BAROSSA VALLEY Laura Martino has travelled to many destinations. Its hard for her to pick a favourite, but aside from her homeland of Wales, the call has been made… Italy is her ultimate travel destination. Read on to learn Laura’s tips, tricks and highlights of Italy. A country on most people’s bucket lists, Italy is on everyone’s mind. Whether you have been there or not you can picture the scenes, of crystal-clear seas along brightly coloured coastlines, where rainbow homes hug the cliffs. Or rolling hills where grape vines are aplenty and amongst it all sits an old Tuscan stone home, where Nonna is whipping up a batch of her heirloom sauce and fresh pasta. Regardless of the location your dream takes you, you cheer with a robust full bodied Italian red and delight in a serve of pizza and pasta and top off the meal with a gelato, three flavours please. Welcome, you have arrived in Italy! Laura has been lucky enough to visit Italy five times in the past ten years and over those many visits she has fallen in love with the food, the history and the language, and believes that even if you have been before, there is always

something new and exciting to discover.

go anywhere you please.

Laura recommends first timers sit back and relax on a guided tour whilst exploring Italy.

On her family holiday last year Laura chose to drive for flexibility.

You will learn all about the major tourism sites and will receive express entry to the must-see attractions like The Vatican Museums, Colosseum and Pompeii. For those visiting for their second or third adventures it may be time to branch out and travel Italy in your own time, by train or car. The established rail networks in Italy are incredible with fast trains from Rome to Florence, Milan and Venice to name a few. Getting around by train is a breeze and saves you time! Instead of waiting in airports and checkin you can jump straight on the fast train and score a window seat and you have the bonus of taking in the views of the Italian countryside whilst you travel from city to city. For those confident travellers, it is relatively easy to drive in Italy. Once you overcome driving on the “wrong side” of the road and get an understanding for the traffic flow, the chaos all seems to make sense and the traffic just works. Having your own car gives you the flexibility to explore at your own pace and

them in for you before you leave.

Having two small children, it gave them the option to stop where and when they wanted and needed and also opened up the opportunity to visit places off the general tourist path like the stunning Tropea Beach in Calabria, a spectacular costal town dubbed as one of Italy’s most beautiful beaches. Laura’s top tips when travelling to Italy: • Stretch out your trip and make the most of the location by including lots of multinight stays. This way you can settle in and immerse yourself in the destination, and maybe even find yourself a favourite restaurant or café to frequent. • Pre book your day tours before you leave Australia, including skip the line passes to The Vatican and other popular attractions. This will ensure you know exactly what you are getting for your money and ensures you will have the best and most efficient access to all the top sites. Without a skip the line pass you can waste hours of your trip in lines, and some of these passes aren’t on offer locally so get your travel agent to lock

• A hop on hop off bus is a great way to familiarise yourself with the city and get a snapshot of all the major tourism site. Ask us how to make the most of your stay with a hop on hop off bus. • Save confusion and time at train stations by pre booking your train tickets. Avoid the language barrier struggle of purchasing a ticket to your next destination by having them ready to go, just arrive and ride, its as easy as that. • Indulge in local delicacies and excite your tastebuds with the wonder of Italian cuisine, like Cacio e Pepe in Rome, and pizza in Naples. • Dine with the locals and eat in restaurants away from the tourist areas. You will be delighted by what you find hidden down an alley way or out the back of a cobble stoned home. Have we got you dreaming of Italy? Come visit the team at PHT Barossa and we can make these travel dreams a reality; Italy doesn’t float your boat? Well how about a cruise, or travel to anywhere else in the world? PHT Barossa can take you there, just give us a call or drop in store, see you soon.

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

"Obviously, I’ve got a lot of respect for what dad has done over his career, so it’s one of those relationships where you can speak your mind but you have respect for each other’s opinions. I think that’s great." - Tim Duval


T H E B AROS S A MAG | 53

SIDE BY SIDE IN WINE UNLOCKING THE FAMILY BALANCE Words & photography by Alicia Lüdi-Schutz

It seems the berry hasn’t fallen too far from the vine when it comes to the father/son team behind John Duval Wines. The boutique winery’s founder, John Duval is famous for his role as a Penfold’s Grange winemaker, having learned from the very masterminds behind the iconic red which is coveted by collectors. John, or “JD”, joined the Penfold’s team in 1974 as a 23-year-old university graduate after attending his first and only job interview which launched his award-winning winemaking career. “They were pretty heady days!” smiles John, describing nearly three decades at the Nuriootpa based winery. “It was an incredible experience to work with people like Max Schubert and Don Ditter, Kevin Schroeder, who was the senior winemaker, and then people like Mike Press and Robin Moody, etc.

was it,” he says of the decision to begin his own wine label. Proud to source fruit from some of the earliest Barossa grape growing families, John’s extensive knowledge and creativity has allowed him to develop a prestigious, award winning label in his own right, capturing the attention of acclaimed wine critics around the globe. “It’s interesting, the ‘Plexus’, which is the Shiraz Grenache Mourvèdre - the first wine I made, actually surprised a lot of people,” John admits. “They expected me to come up with small volumes of super expensive shiraz, but I wanted to build a base for the business and make wines accessible to people as well….Then I could have a bit of fun with small selections for the top end of the market.”

“So, whilst I was working as a lawyer for about eight years in Adelaide, I was interested in what was going on, visited during vintage, tasted with dad. "My law practice was built around a lot of wine law and agriculture too. Then you realise some of the things you picked up, growing up immersed in the industry. "I think it was important to build up some of my own skills outside of the Barossa and outside working with dad, so when I came into the business, I had another perspective and some other life skills.” And it seems joining the family business alongside a winemaking legend wasn’t as daunting as it could have been with the duo working side by side in everything they do.

Attention to detail is what John says is key to his winemaking style.

“We kind of auditioned and knew we were pretty compatible!” Tim laughs.

“In some ways, we haven’t changed our philosophy. You could use the term modern Barossa - It’s an elegant expression of old vineyards,” he explains.

“I’m unlocking a lot of the knowledge that Dad has and asking the right questions. And, because we are making wine out at Teusners, I can pick the brains of the guys out there too.

John became the custodian of many of the traditional Penfold’s wines and also added his own to the list of classics.

“During vintage we spend just as much time walking up a down rows of vineyards as we do at the winery.

“Wines like RWT in particular. It was my idea to focus on the Barossa as another expression of Shiraz, aged in French Oak rather than American Oak. It’s nice that I’ve left that legacy and that it continues today.”

"We sample everything ourselves and make those decisions of when to pick, which is just so important.”

"We are also part of the Artisans of Barossa collective so I’ve got another support network there, other winemakers I can talk to, taste with and see some different styles, attitudes and philosophies.

"John Bird used to come up from Magill. I was fortunate enough, after a 12 year apprenticeship, to get the tap on the shoulder and take over as chief winemaker.”

After 29 years at Penfold’s, including 16 as the company’s Chief Winemaker, it was time for a new chapter and John Duval Wines was launched with the first vintage in 2003. “I thought if ever there was an opportunity to do something for myself and my family, this

That same passion and strong work ethic continues with eldest son, Tim who joined the family business four years ago, following a successful career in law. “I always had an affinity for the wine industry, always had an interest in what dad was doing particularly when he started his own family brand,” says the 37 year old.

MAIN & INSET: Father and son team John and Tim Duval of John Duval Wines.

“Obviously, I’ve got a lot of respect for what dad has done over his career, so it’s one of those relationships where you can speak your mind but you have respect for each other’s opinions. I think that’s great.” John, who turns 70 this year, couldn’t agree more. “We enjoy what we do, that’s the most important thing.”


54 | T HE B A R O SSA M A G // W IN E R E V IE WS

WINE REVIEWS

by Tyson Stelzer

YALUMBA THE SIGNATURE CABERNET SAUVIGNON SHIRAZ 2015

WOLF BLASS BLACK LABEL CABERNET SHIRAZ 2017

The 46th release of Yalumba's historic blend unites centuries of experience with all the brilliance that was 2015 in the Barossa. It's densely packed with crunchy berry fruits, eloquently boosted with dark chocolate oak and framed in magnificently fine tannins. One of the greats.

To pack such density of black fruits into a chassis so streamlined and structured yet perfectly polished is a monumental achievement indeed, rocketing this Cuvée to the front of the pack as the winner of The Great Australian Red 2019. Its purity, energy and super fine tannins will sustain it for decades. Hands-down the greatest Black Label I have ever tasted.

yalumba.com

wolfblass.com

95 POINTS

$65

97 POINTS

$130

PEPPERJACK CERTIFIED SHIRAZ CABERNET 2017

HENSCHKE CYRIL HENSCHKE EDEN VALLEY CABERNET SAUVIGNON 2015

With gorgeous Shiraz succulence at the fore, seamlessly meshed with Cabernet’s backbone and skilfully understated dark chocolate oak, it’s little wonder that this blend has won a coveted hat-trick of trophies in The Great Australian Red competition three years running. It’s impeccably assembled and downright delicious.

A benchmark and definitive Cyril, with an air of dry Eden Valley grass tossing in the hot north wind, and of Hutton Vale lamb, set with the concentration of the tiniest blackcurrants conceivable. A triumph of a legendary vintage, set to go down as one of the greats.

pepperjack.com.au

henschke.com.au

95 POINTS

$35

96 POINTS

$165


YALUMBA THE CALEY COONAWARRA & BAROSSA CABERNET & SHIRAZ 2014 The third release of Yalumba's superstar proves the sheer consistency of the great Australian blend to transcend its seasons. A superstar in superb purity, fine-tuned tannins and tremendous persistence. It’s beautifully fragrant, eloquently effortless and promises an enduring future. Benchmark.

yalumba.com

98 POINTS

$349

HENSCHKE HILL OF ROSES EDEN VALLEY SHIRAZ 2015 Hill of Roses is young vine (currently 27 years old) Hill of Grace, and 2015 is infused with all of the fragrant floral perfume and exotic Chinese five spice that denotes this legendary site. An effortless core of red fruits is underscored by finely textured tannins and impeccably supported by dark chocolate oak. With outstanding line and length, this goes down as the greatest Hill of Roses yet, and must surely leave Stephen Henschke pondering how soon these vines might graduate to the big boy.

henschke.com.au

97 POINTS

$390


TURKEY FLAT VINEYARDS THE ANCESTOR SHIRAZ 2016

TUESNER RIGHTEOUS MATARO 2015

TURKEY FLAT VINEYARDS BAROSSA VALLEY WHITE MARSANNE VIOGNER ROUSSANNE 2018

TURKEY FLAT VINEYARDS ROSÉ 2019

All the deep, brooding power of 1847 vines in a dry season build grand concentration of satsuma plum, liquorice and black olive, underlined by confidently supportive dark chocolate oak. It holds its proportions with dignity, framed in fine-ground tannins of graceful confidence.

The black jube succulence of Mataro at full ripeness marries with the fine dark chocolate of French oak, sustained and energised in equal measure by tense, sappy acidity and firm, fine tannin structure. Even at a full 15% on the Richter scale, it is built with the acid poise and tannin endurance to age long.

A super sophisticated and masterfully crafted blend that seamlessly fuses crunchy, slippery white fruits with a dash of classy new French oak and just the right amount of phenolic grip (thanks to skilfully executed extended skin contact) to keep the finish upright and lively.

Now 100% Grenache, this famous label looks more refined, more fragrant, more textural, more persistent and more sophisticated with each passing vintage. A pale salmon hue heralds an effortless and pitch-perfect unity between red fruits, savoury allure and finely structured mouthfeel. For all it represents, a triumph, and hands-down the best yet.

turkeyflat.com.au

teusner.com.au

turkeyflat.com.au

turkeyflat.com.au

94 POINTS

$200

94 POINTS

$95

93 POINTS

$25

93 POINTS

$22

HENSCHKE JULIUS EDEN VALLEY RIESLING 2019

YALUMBA VINE VALE BAROSSA VALLEY GRENACHE 2017

JOHN DUVAL WINES ANNEXUS BAROSSA GRENACHE 2017

TURKEY FLAT VINEYARDS GRENACHE 2018

A precise and immediately endearing vintage for Julius, this is a Riesling that leads out with cool tension of granny smith apple and lime, yet with balanced ripeness and harmonious rather than searing acidity. Subtle guava complexity makes for early appeal, yet with great promise for the medium-term.

Yalumba has long been a leader in Barossa Grenache, and this is a delightfully lighter style in their hallowed halls. It encapsulates all the red fruits and exotic spice that distinguish this variety, with a wonderfully floral fragrance, fine, soft tannins and vibrant acid line. A delicious Grenache and consumately versatile on the table.

Old vine, low yielding Barossa Grenache finds tang, vibrancy and tension in the cool 2017 season, clocking in at refreshingly low alcohol. It brims with spice and vibrant red berry fruits, structured with an impressively confident, fine cage of tannins that promise surprising longevity. Patience.

Turkey Flat has long been a standout in Barossa grenache. Sourced from vines predominantly more than a century of age, this is a ripe vintage that balances raspberry jam and wild strawberry personality with finely structured tannins and just the right level of crunch and bite.

henschke.com.au

yalumba.com

johnduvalwines.com

turkeyflat.com.au

92 POINTS

92 POINTS

93 POINTS

$45

93 POINTS

$35

TUESNER THE DOG STRANGLER MATARO 2017

TUESNER THE RIEBKE BAROSSA VALLEY SHIRAZ 2017

By stark contrast to its name, this is a particularly tame Mataro, with the freshness of crunchy rhubarb over a succulent core of strawberry and raspberry fruit. True to its aspiration, this is a soft style of gentle, cuddly tannins, well freshened by lively acidity. It concludes long and enticing. Versatile in food-matching dexterity, it will improve for the medium-term. Impressive.

Teusner's bargain Barossa Shiraz rises to the cool 2017 vintage, more tangy and spicy that ever, accented with rhubarb and spicy berries, while upholding its inimitable core of Barossa milk chocolate, fine tannins and signature balance.

teusner.com.au

teusner.com.au

92 POINTS

$35

92 POINTS

$70

JACOB'S CREEK CLASSIC RIESLING 2019 Varietal, refreshing, tense, focused and delicious, even a dry, low-yielding harvest has done nothing to hinder the stamina and confidence of the best uber-bargain Riesling on the planet. It's packed with classic kaffir lime, granny smith apple and lemon, charged with great concentration, energy - and it will age, too! Set to go down among the greats, and I can't say I've ever said that of a wine at this price (and frequently discounted by half!).

jacobscreek.com

$27

BETHANY FIRST VILLAGE BAROSSA VALLEY GSM 2018

HENSCHKE PEGGY'S HILL EDEN VALLEY RIESLING 2019

A smart new rebrand for Bethany tastes as good as it looks. Long a Grenache specialist, equal parts of Shiraz and Mataro build structure and depth to the vibrant red fruits and spice of old vine Grenache. The result is fresh, flamboyant, fruity and enticing.

2019 is a generous and juicy vintage for Peggy's, making for a Riesling ready to drink right away. Orange blossom, guava and mandarin mark out a ripe style, accented by exotic complexity, ready for fusion cuisine action.

92 POINTS

PAISLEY WINES DENIM MATARO 2017 Mataro comes alive in the cool 2017 season, more peppery, spicy, tangy, vibrant and characterful than ever. A lively acid line unites with sensitively tamed tannins to define a long, refreshing and particularly food-friendly finish. It will age, too.

paisleywines.com.au

$12

91 POINTS

91 POINTS

henschke.com.au

$25

89 POINTS

$25

$27.50

WINE REVIEWS BE SEEN IN THE BAROSSA MAG. SEND YOUR WINE SAMPLES TO: TYSON STELZER, 14 ANDREA STREET, TARRAGINDI, QLD 4121

bethany.com.au

$40


THE

ADVENTURE STARTS HERE

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 DINING  SPORTS BAR  CAFE  GAMING  FUNCTIONS

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The Barossa’s favourite licensed community Club since 1891.

www.theclubhousebarossa.com.au 45 MacDonnell St, Tanunda - Phone 8563 2058

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T H E B AROS S A MAG | 59

When opposites attract WORDS ALICIA LÜDI-SCHUTZ PHOTOGRAPHY JOHN KRÜGER

They are “Brothers At War”, but surely it’s not all that bad? Angaston raised siblings, Angus and Sam Wardlaw might have “war” in their surname but it’s not the reason their wine label does. Instead, according to Angus, the eldest of this double act, it’s just stating a fact. “It’s very self-explanatory really. Sam and I were always at war growing up!” Angus grins. “We are totally opposites in every way. We both started getting into the wine industry and when we sat down to talk names, it just made sense. Basically, we’re at war!” Sam chimes in to make sure the current situation is revealed. “We are a little bit better now…We obviously had different personalities growing up and then we came together over our love of wine,” Sam says – that sounds much nicer.

The banter between the brothers continues as they describe how their winemaking adventure began with just one tonne of Shiraz during their first vintage in 2013 to now crushing 50 tonne and producing an elegant selection from a number of grape varieties, including a premium, single vineyard range.

“Yeah, definitely making wine, being in a winery and in vineyards, that was Andrew,” adds Angus.

Sons of Barossa winemaking identity, David Wardlaw who worked under Wolf Blass when it was the most award-winning winery in Australia, Angus and Sam grew up surrounded by the industry.

All three Wardlaw brothers, now 41, 32 and 29 years of age, ended up in the wine industry although the younger two say it wasn’t inevitable.

Whilst their father was their inspiration, it was their other sibling, Andrew who was most influential. “Our older brother, Andrew actually introduced us a lot more to the wine industry. Basically, as soon as we could, he had us out in the vineyard, helping to pick every vintage,” says Sam.

“He did everything very minimalistic. He’d be stomping on all the ferments, we were out picking fruit with him.”

“It just kind of happened. It wasn’t planned or anything,” says Sam. “I never showed an interest until I was 22 and then got a job in a winery. Before that, I wasn’t a real big fan of wine. Angus was a lot more into it than me.” “I wasn’t actually going to get into wine either,” Angus continues.


60 | T HE B A R O SSA MA G

“We are totally opposites in every way. We both started getting into the wine industry and when we sat down to talk names, it just made sense. Basically, we’re at war!” - Angus Wardlaw

“I finished at Faith, and didn’t know what I was going to do at uni. I was going to have a year off as everyone does in the Barossa, but then I did my first vintage and never left! “I suppose the wine industry was so normal. Dad never pushed us to be part of if, we thought we’d do something different than our dad and our brother. But, here we are!” Angus and Sam put their differences aside and partnered with two other long-time friends to start Brothers At War, a celebration of Eden Valley fruit at its very best. Both are still working full time at other wineries and have shared a similar journey in the industry. Angus worked at Clare based Kirihill wines before returning to the Barossa as winemaker for Millon Wines, and Sam now works at Kirihill having moved there after a stint at Murray Street Vineyards. “When Angus was still there (at Kirihill), we were making a bit of wine up there so I moved to Clare. He left and I stayed!” said Sam. Life is hectic as they admit their “side project” keeps them extremely busy. There’s no time for sibling rivalry. “Mornings, afternoons, weekends, holidays... Every spare second we get, we spend on this,” says Sam who clearly has a deep admiration for his talented winemaker brother. “Brothers at War” is impressing the critics too, with Angus recently winning an

Encouragement Award for Up and Coming Australian Riesling Winemakers at the inaugural Canberra Wine Challenge and the wines receiving nothing less than silver at major shows around the country.

There are also plans to open a cellar door at the same site within the next few years and to promote the Eden Valley so the region becomes as widely recognised and acknowledged as its counterpart

"The wines speak for themselves, in just the second year of making wine we picked up a few trophies at the Barossa Wine Show. We also won Best Small Producer that year too,” says Angus.

“We really want to promote Eden Valley for what it is. It tends to live under the shadow of the Barossa, even though as a region it’s consistently producing some of the best fruit,” says Angus.

And their point of difference? Angus thinks it’s a relaxed attitude, not taking things too seriously and working with small parcels of fruit.

They know there will be challenges ahead, having just weathered two vintages where there was “just no fruit”. But, if boundless energy is anything to go by, their goal of running a premium boutique winery and cellar door will become a reality sooner, rather than later.

“We’re not wine snobs!” he laughs. “I don’t necessarily follow any path that anyone has actually ever taught me…. I’m just doing my own thing. “We’ll have different batches of fruit from all over Eden Valley and the Barossa and we keep it separate throughout its life. I love to blend, so come blending time for such a small amount of fruit we bring in, we’ll have 10-fold of different parcels that we can blend at the end. It’s what I like to do.” With nearly 90 percent of their fruit sourced from Eden Valley vineyards, it’s a region they are keen to celebrate. They’ve only just moved into their own winemaking space at Grand Cru Estate close to their source vineyards, which includes 90-year-old Riesling from the Kroehn family.

“That’s the dream!” says Sam. In the meantime, the brothers look forward to using their own equipment for the first time this vintage, the adrenalin rush the busy season creates and seeing what wines they’ll come up. And when asked what they prefer to drink? Their immediate answer is Riesling, but there is another. “You can’t make wine without beer… and a lot of it!” laughs Angus “That’s the secret,” adds Sam. “You can’t have a successful vintage without a good supply of beer!”


T H E B AROS S A MAG | 61

>> Brothers at War duo Angus and Sam Wardlaw.

• White, Milk & Dark Couverture Chocolate Bunnies • Easter Lamb Plain or Butter Cream • Traditional German Butter Toffee Rabbits • Butter Shortbread Bunnies • Hot Cross Buns

all handcrafted by the team!

181 Murray Street, Tanunda SA 5352 www.tanunda-bakery.com.au

Ph: (08) 8563 0096

181 Murray Street, Tanunda Phone 8563 0096


RECIPE SUZANNAH SMART SMART DIETETICS

QUINCE AND APPLE JAM Apples and quince are quintessential Barossa autumn fruits, and they pair beautifully in this jewel coloured (and rather delicious) jam. Perfect on a freshly toasted piece of sourdough, or teamed with scones and cream. Or even include it on a grazing platter to pair with a strong cheese and some dill cucumbers.

ROAST MEDITERRANEAN VEGETABLE, FETA & QUINOA SALAD

RECIPE SHERALEE MENZ & MARIEKA ASHMORE THOSE BAROSSA GIRLS

One of the best things about this salad is that it can be made in bulk on the weekend for lunches all week and it won't go soggy! It's also full of plenty of vegetarian protein and fibre to keep your gut bacteria healthy & happy.

INGREDIENTS Juice of 3 lemons 1 kg apples 1.5 kg quince

4 PORTIONS | VEGETARIAN, GLUTEN FREE, WHEAT FREE INGREDIENTS 1 red capsicum 1 medium eggplant 1 small sweet potato 1 red onion

1 tsp ground cumin Pepper, to taste 1 tbsp olive oil 1 cup (200g) quinoa

200g baby spinach 400g tin chickpeas, drained & rinsed 200g feta

METHOD 1. Preheat oven to 200 degrees celsius. Line two large baking trays with baking paper. 2. Chop all vegetables except spinach into small cubes then lay on trays, season with cumin and pepper and drizzle with olive oil. 3. Bake in oven for about 30 minutes or until cooked and slightly browned. Meanwhile, cook the quinoa according to packet instructions. 4. Place all ingredients in a large bowl while still warm, toss to combine.

5 cloves 1 cinnamon stick Finely grated zest of one lemon 1.75kg of sugar

METHOD 1. Put three litres of water and spices into a large jam pan. Peel and core the apples and quince. Cut them into small-ish cubes (if you like your jam chunky then leave the pieces big. If you like your jam smooth, then cut them smaller). Put your fruit pieces into the pan as you go. 2. Put the pan onto the heat and simmer slowly until the fruit is starting to break down. This may take as much as an hour if your fruit pieces are large. It is normal for quince to develop its ruby shade as it cooks, therefore the longer you cook the deeper the colour. 3. Add the lemon zest, lemon juice and sugar. Stir until the sugar has dissolved. 4. Put your clean, cold jars into a cold oven and bring to 100 degrees for a minimum of ten minutes. 5. Bring the jam to a rapid boil, stirring often to prevent it catching. Boil until setting point is reached. 6. Carefully bottle your hot jam into the hot jars using a jam funnel. Wipe the rims clean and seal with screw top lids, or Fowlers clear jam covers. Refrigerate once opened. Unopened jars should have a shelf life of approximately 12 months (if they don’t get eaten sooner, of course!)

RESTAURANT + BAR + BEER GARDEN

8563 2402

235 Murray St, Tanunda /angusandcobarossa

angusandco.com.au

OPEN for

breakfast, LUNCH & DINNeR


R E C IPE S / / T H E B AROS S A MAG | 63

RECIPE GEOFFREY HUNT THREE75 BAR + KITCHEN

THE WHITE LADY The White Lady cocktail is an absolute classic. Dating back to Harry McElhone in 1919 (in its first iteration), but it only really became what it is now in 1923 when McElhone opened his eponymous bar (Harry’s New York Bar) in Paris.

Here we’ve tweaked the recipe a bit, aiming to isolate all the greatest parts of the classic from their drawbacks. Typically, a combination of gin, citrus liqueur, lemon juice and egg white, I find that egg white gives a wonderfully silky texture but also imparts an ‘eggy’ note I’m not a fan of. So instead I’ve removed the egg white entirely and replaced both it and the citrus liqueur with milk punch. With the recent fires across our country we’ve put a real focus on buying produce from the impacted areas, so in this recipe I’m using KI Spirits ‘O’ Gin and Kangaroo Island honey which both work beautifully in the punch. INGREDIENTS

*MILK PUNCH This is a method of clarifying milk using acid (in this case lemon and orange) which will discard of some of the more powerfully flavoured proteins while still leaving the lovely silky mouth feel that milk offers. The result is a crystal clear, tasty punch that is also preserved, so you can make a big batch that will last for months. This may sound a bit fancy but it’s actually a very simple process that has been around for centuries, first recorded in 1711. INGREDIENTS 3 parts strong Black Tea

1 part KI Spirits ‘O’ Gin

3 parts orange juice

1 part Kangaroo Island honey

3 parts lemon juice

1 part cold, full-cream milk

60ml KI Spirits ‘O’ Gin

75ml Grapefruit juice

15ml Milk Punch*

50ml Lemon juice

15ml lemon juice

100ml Sugar syrup

METHOD

5ml Kangaroo Island honey

75ml Elderflower cordial

1.

METHOD 1.

Shake all ingredients in a cocktail shaker, strain into a cocktail glass.

Combine all elements except for the milk, ensure they’re mixed well. Slowly pour the punch into the milk, stir thoroughly. Allow mixture to rest and curdle for at least 2 hours in the fridge. Strain the mixture through a coffee filter and refrigerate. This will keep for several months in the fridge.

“Barossa Rental Specialists look after our properties here in the Barossa Valley and also in Adelaide. We find Lisa and her team to be very professional and thorough and we are extremely happy with the level of service they provide. We are kept fully informed of everything and have full confidence that our properties are in good hands. We highly recommend Lisa and the girls from Barossa Rental Specialists as we know that our houses are being cared for as if they were their own.” - Sonya and Scott Thorn, Angaston

let our clients tell you why they choose us.

your premium choice for rental management in the barossa valley TM

RLA 281222

barossarentals.com  KNOWLEDGE  RESPECT  PASSION  ACCESSIBILITY

Lisa - 0414 335 660 Jodie - 0448 444 158 Hayley - 0448 444 885 hello@BAROSSARENTALS.COM

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64 | T H E B A R O SSA M A G // WED D IN GS


Sarah Koch & Josh Vater Married at The Reserve Barossa Valley November 2, 2019 The natural environment at The Reserve Barossa Valley set the scene for a perfect wedding day for Sarah and Josh when they were married by Pastor Peter Ziersch. Sarah walked down the aisle wearing a silk gown from The Bride Lab and to her brotherin-law, Dustin singing ‘I Won’t Let You Go’ by James Morrison. The couple’s attendants were Ashleigh Koch, Bridget Guthberg, Hannah Dawkins, Tom

Vater, Jack Vater and Justin Smith. One hundred and ten guests enjoyed the reception also held at The Reserve Barossa Valley. Sarah and Josh met 8 years ago as young teenagers at a mutual friend’s house. Their parents are Brian and Carolyn Koch of Stockport and Kim and Marie Vater of Saddleworth.

S & K VATER Hair & Make-up Sarah Craker Weddings Flowers Aster & Ivy Photography What Pete Shot Honeymoon England & Europe


66 | T HE B A R O SSA M A G // WED D IN GS

We look forward to meeting with you when you next call upon our services, be it in Gawler, Tanunda or Adelaide - wherever suits you best.

www.rudalls.com.au

25 Murray Street Gawler SA 5118 T: 8523 8400

34 Murray Street Tanunda SA 5352 T: 8523 8444

Level 1, 19 Market Street Adelaide SA 5000 T: 8211 6500


Abby Greening & Shane Gibbons Married at Langmeil Winery November 30, 2019 Shane whooed Abby with his dance moves when they met at a travel conference on the Gold Coast. The couple’s engagement took place over a degustation lunch at St Hugo’s restaurant when Shane organised the fourth course being a plate with ‘Marry Me’ inscribed in chocolate. Abby wore a Made With Love - Sadie, French double lined crepe dress when she married Shane at Langmeil Winery with Pastor David Gogoll officiating.

and their dog Benson was also in the wedding standing with the boys at the alter. A reception for 100 guests was held at Yalumba Signature Cellar. The wedding cake was a coconut with lime and coconut filling and chocolate and caramel layer mud cake and Bambino Gelato Cones. Their logo S+A was used throughout the day meaning Team SA, Shane and Abby, South Africa and South Australia.

Tony Greening of Tanunda and Shane’s parents are Valma and Kevin Adams of Durban, South Africa.

A & S GIBBONS Hair & Make-up Sarah Craker Weddings Flowers Viva Flowers

Their attendants were Meggie Edwards, Gemma Harris, Kayla Adams, Brent Johnson, James Ibrahim and Gareth Sawers.

Kangaroo Paw to represent Australia and Protea to represent South Africa was used in the bouquets.

Photography Jack Small Photography

Page Boy was Abby’s nephew Levi Greening

Abby’s parents are Lynne Kohlhagen and

Honeymoon Japan, 2020


Wanderlust Greenock FRIDAY, FEBRUARY 14

On February 14 Greenock was transformed into ‘Wanderlust’, an immersive art exhibition and creative arts festival with a midsummer street party as part of the Barossa Fringe. 1.

Greenock’s Rachel Hobbs and Sophie Watson.

2.

Sandy and Bob Modra of Marananga.

3.

Kristy Pryor, Angaston; Matt Royal, Angaston; Liz Heavey, Gawler and Christine Royal, Angaston.

4.

Sisters, Brooke Edson of Nuriootpa and Holly Edson of Stockwell.

5.

Cathy Hull of Greenock with Alice Howard and Lottie Rosenzweig of Angaston.

6.

Nuriootpa’s Fiona Schmidt and Mel Peake with Angaston’s Megan Giersch.

7.

Janette and Steve Valentine of Springton with Paul Walton of Greenock.

8.

Brian and Janet Barnett, Greenock with grand-daughter, Alisha Inwood of Angle Vale.

Photography Ella Pryor

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WE LOVE OUR COMMUNITY. WE’RE PROUD TO EMPLOY A TEAM OF LOCAL, DEDICATED & PASSIONATE TRADES PEOPLE TO ENSURE YOUR NEXT BUILD IS OF THE HIGHEST QUALITY.

8562 2983

|

4 Kalimna Rd, Nuriootpa

|

www.jbandj.com.au

|

BLD 272 559


SOC IA L / / T H E B AROS S A MAG | 69

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Your local Kubota dealer Servicing the Barossa for over 20 years

OPEN Monday - Friday 8am - 5pm | Saturday 8.30am - 11.30am Phone 8522 2188 338 Barossa Valley Way, Gawler East


2020 vintage officially declared SUNDAY, FEBRUARY 16

Tanunda’s Rotunda, located in the Keil Garden, was the destination for the 2020 Barons of Barossa Declaration of Vintage on February 16. 1.

April and Adrian Hoffmann.

2.

Rick Steicke and Neil Hahn.

3.

Kevin Noack and Shirley Krieger.

4.

James Wark and Rod Schubert.

5.

Marj Ahrens with James Irvine.

6.

Geoff Schrapel with his daughter,

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Tania; grandchildren, Jude and Gracie Heneker and son-in-law, Trent Heneker. 7.

Matthew Pick with Donna and Dave de Vries.

8.

Helen and Grant Burge.

Photography Emma Clark

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Barossa Valley

On Demand Public Transport Services now being trialled

Book by the Keoride app or call 1300 642 604 sa.keoride.com.au

On demand public transport

Barossa Mag Half Page - Keoride.indd 1

3/02/2020 10:29:14 AM