The Barossa Mag - 17 - Summer 2020

Page 1

SUMMER 2020/21 | FREE

T H E B AROS S A MAG | 1

PRECIOUS MOMENTS OF JOY Rosie’s helping hands

THE KOONUNGA CAR KING Dudley’s rusty field of joy

BECOMING WHO WE TRULY ARE Kerrie’s authentic life


2 | THE B A R O SSA MA G

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T H E B AROS S A MAG | 3

PUBLISHING DIRECTOR Darren Robinson PUBLICATIONS MANAGER Jordan Stollznow EDITOR Tony Robinson CONTRIBUTORS: Catherine Harper Jess Greatwich Nicole Durdin Heidi Helbig Kristee Semmler Peter Clarke Lee Teusner Luke Rothe Suzannah Smart Claire Wood Todd Kuchel Donna Forshaw Mel Jaunay Alicia-Lüdi Schutz Tyson Stelzer Kerrie-Anne Wager Krista Wohlstadt

Well, we are here again. It’s almost Christmas… Another lap around the sun and boy what a lap it has been! I can’t help thinking about the way this year has changed so much for many of us but at the same time cemented more than ever the important things in life. Family, friends, quality time at home and the importance of balance. It really says to me how lucky I am, we all are, to have such a strong community. A community that can rise to any challenge presented. A community that can come together and support each other. Looking forward, I’m excited to think what the new year will bring. With the flow of inspiration present in the stories of this summer’s edition, I feel very comfortable whatever lies ahead. The Barossa Mag is all about the people, the places and the experience. I relish the opportunity we have to continue to share our local stories. It’s more important than ever.

DESIGN Maddison Krause Danielle Crisford Ashleigh Seedsman

Introducing the tale of five guys, a bar and their love for brewing beer. Western Ridge Brewing Collective are busy at their ‘Nuri Bruri’ and it’s high time you find out why. As a well-known face in the Gawler and Barossa region, Midwife Rosie Reynolds offers care, understanding and a truly helping hand when its needed most. Rosie shares some of her experiences and why she is passionate about paediatrics.

PHOTOGRAPHY Alicia Lüdi-Schutz John Krüger Pete Thornton Sam Kroepsch

We dust off a chair and listen to a story or two with Dudley Heintze. Set amongst his ‘rusty relics’, Dudley shares his tales of the Barossa and how it’s shaped his life and love of mechanics.

ADVERTISING Darren Robinson darren.robinson@leadernews.net.au Jordan Stollznow jordan.stollznow@leadernews.net.au SUMMER 2020/21

Welcome to the Summer edition of The Barossa Mag

As a former Nuriootpa High School student, Georgia Thomas had big plans for 2020. Thankful to be returning home from New York merely days before international borders closed, Georgia shares here experiences and her thoughts for her future. We introduce you to local ‘Doodle Artist’ Isaac Semmler. With a global audience at this emerging artists fingertips, we find out what this spontaneous talent has helped him achieve and where it might lead. Creating her own space as a coach, mentor and healer, Kerry Cleopatra is living proof that self-love truly does conquer all.

| FREE

With lots of extra content to have you covered over the holidays, it is my pleasure to share The Barossa Mag with you once again. Head on outside, spend some quality time with family and friends and don’t forget the sunscreen. TS PRECIOUS MOMEN OF JOY Rosie’s helping

hands

THE KOONUNGA CAR KING joy Dudley’s rusty

field of

BECOMING WHO WE TRULY ARE life Kerrie’s authentic

Jordan Stollznow The Barossa Mag

OUR COVER: Olexij Straschko Photographed by John Krüger 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 autumn edition of TBM will hit the shelves on March 10, 2021 If you would like to have your business involved in the next issue, please contact the team on 8564 2035 or info@barossamag.com


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

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T H E B AROS S A MAG | 5

42-44

36-38

50-52

CONTENTS 6

Council Update

36-38

Changing luck

7

Events

42-44

A spontaneous talent

8

Partners

45

Health and Wellbeing with Lee Teusner

12

Home Living with Krista Wohlstadt

14

46

Pet advice with Catherine Harper

Gardening advice with Kristee Semmler

16-19

Western Ridge Brewing Co

48

Book Review with Todd Kuchel

20

Fitness with Kerrie-Anne Wager

50-52

Authentic living

22-24

Call the midwife

54-56

Recipes

27

Barossa Heritage with Jess Greatwich

58-59

Generations in Wine

28-31

A day with Dudley

60-62

Wine Reviews

32

Local history with Luke Rothe

64-67

Weddings

34-35

Barossa Unearthed

68-70

Social

Discover the magic

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

UPDATE

new tourism and town signs for barossa Contemporary tourism and town signage will signpost visitors to the Barossa’s townships and attractions and reflect our region’s character and identity. The new signs will connect visitors with our wine and food destinations, cultural and heritage attractions and natural landscape. Barossa Mayor Bim Lange hopes

visitors will be encouraged to stay longer, explore further and spend more. “Our signage should support our position as Australia’s Global Wine and Food Region,” he said. “These signs will be aligned with Brand Barossa and engage visitors who may otherwise bypass our local attractions.”

barossa made wares & food pantry When our community creates, we create with passion and integrity. And Barossa Made Wares & Food Pantry is an inspiring example of the ingenuity and generosity that has made the Barossa renowned the world over. Located at Barossa Visitor Centre, Barossa Made Wares & Food Pantry showcases the finest produce and craftsmanship of our region’s ‘makers’. The locally-made products are carefully curated and have the hallmark of Barossa quality and authenticity. From soaps and leather products to jewellery, eco-products and gourmet food, you’ll find something perfect for yourself or a loved one. Simply visit, call 1300 852 982, email visitorcentre@barossa.sa.gov.au or DM their Instagram page @barossamade

Tanunda Oval showcases sports under lights kids and teens loving their new library card Bring your kids and teens into your local library to swap their card to a new design, or join up for free. The contemporary design by local artist and high school teacher, Arlon Hall features bold colours and lines to capture the imagination of young library users. Barossa Mayor Bim Lange said Barossa Public Libraries want to encourage a new generation of lifelong learners. “This fun new design reflects the changing nature of local libraries as places of connection and learning for the community. "Our libraries offer fun, family-friendly introductions to literacy and STEM tech how-to, homework help and so much more,” he said. “Plus, our libraries have returned to their regular hours, and are always open with 24-7 online access to e-books and e-magazines, digital learning and videos on our YouTube channel. “This new library card is a great visual representation of what our local libraries are all about.”

A T20 night match between Tanunda and Angaston cricket clubs on December 4 was the perfect way to launch a new $450,000 lighting upgrade at Tanunda Oval. Tanunda Cricket Club president, Stuart Swan says the T20 was the first of many night matches. “To become the first oval outside of Adelaide with approved cricket standard lights, allowing us to safely host cricket at night, is a real feather in the Barossa’s cap and a great thing for our entire cricket association,” Stuart said. “This adds to the SACA championships that are already based in the Barossa each year and the Women’s Big Bash games being held here too. “The benefits are there for all the codes - certainly night games for football are also a reality here now. "I’d personally love to see games like Tanunda versus Nuri and Angaston in night games if that’s possible, with

the A grade women part of the mix too.” Barossa Mayor Bim Lange describes the 300 lux floodlighting as “a spectacle”. “Anyone who’s seen the oval under the new lights will know just how many opportunities this creates for our community to participate in sport and also expand our sporting calendar,” he said. SACA & Cricket Australia Public Policy & Government Relations Manager, Ben Page agrees. “The Tanunda Oval lights will create more opportunities for young cricketers to pick up the sport and bring new visitors to the Barossa for state and national competitions,” Ben said. “The project was only possible through collaboration with the Tanunda volunteers, The Barossa Council, State Government and the SANFL”.


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

SUNRISE SUMMER SOLSTICE WALK

WHISTLER’S SUMMER SESSIONS

DECEMBER 20 | NURIOOTPA

SECOND FRIDAY OF EACH MONTH | STONE WELL

The Sunrise Summer Solstice Walk will take place at Barossa Community Labyrinth, 653 Research Road, Nuriootpa at 5.30 a.m on December 20. The labyrinth is situated within the Barossa Bushgardens just north of the carpark and adjacent to the cycle/walking path. On this walk visitors will observe nature’s cycle: the sun rising and the day waking, a golden time on the cusp of the longest day of the year. The sun will be considered as a source of light and life, filling all as they take a seasonal pause, listening to the surroundings and reflecting on recent journeys. To conclude guests will create a sun wheel, so bring some flowers and greenery, and a cushion. Questions, enquiries and bookings for this free event to Louise Mason 0409 098 918.

DECLARATION OF VINTAGE FEBRUARY 21 | TANUNDA

Summer Sessions are back for another year! Join the Whistler family at Whistler Wines on the second Friday of each month from December 2020, through to March 2021 to unwind and relax into the weekend. Whistler’s Summer Sessions provide a chilled, family friendly atmosphere where once a month they extend their Friday hours into the evening, from 5 p.m. until 9 p.m.

Each year in February the Barons of Barossa host the colourful Declaration of Vintage Ceremonies along the main street of Tanunda.

Whistler’s wines will be available by the glass or bottle for you to enjoy while kicking back on the lawns in the summer sunshine.

Go along and celebrate this special day as the community wish the Barossa well for another successful vintage.

They will be cranking out a carefully selected playlist of chilled beats. Delicious street food will be available, served up by alternating local and Adelaide based caterers. BYO chairs, but no BYO food, drinks or pets. Tell your friends, no bookings, first in best dressed. Get in early to avoid disappointment! This is a cashless event. Please respect social distancing and Whistler’s COVID safe plan.

BAROSSA VINTAGE FESTIVAL

The blessing of the grapes will be held on February 21 at Tabor Church, 11 a.m.

APRIL 14 - 18 | BAROSSA VALLEY

The Vintage Parade will take place from the Tabor Church to Keil Gardens at 11.30 a.m. From the Rotunda at Keil Gardens at 11.45 a.m. there will be the presentation of Viticulturist and Winemaker of the Year.

the ‘first grapes’.

Then there will be the Declaration of Vintage, accompanied by the ceremonial crushing of

This is an opportunity to toast the vintage with the juice fresh from the grapes.

JOHN WILLIAMSON FEBRUARY 20 | TANUNDA On February 20 John will be performing at Barossa Arts Centre, Tanunda. It was 1970 when John released his first song, ‘Old Man Emu’ which kick started a five-decade career, crafting out some of Australia’s unofficial anthems, tender ballads and songs that captured the outback landscape and the people of the country.

In 2020 Australian music icon, John Williamson celebrated his 75th birthday, his 50th anniversary in the entertainment industry and also a final big year on the road.

BAROSSABIKE

He has toured the country like few others selling over 5 million albums along the way and was recognised by being inducted into the ARIA Hall of Fame in 2010. Tickets: Adult $64, Concession $59 (Govt Age Pension) and Young Person U15 $35. Purchase online at https://barossaarts. com.au or phone 8561 4299.

The much-loved Barossa Vintage Festival returns in April, 2021 bringing with it a chance for the community to celebrate and showcase the Barossa’s finest wine and food experiences against the backdrop of Barossa’s history and heritage. With the best of the Barossa on show, the 2021 Barossa Vintage Festival programme delivers generous opportunities to immerse yourself in the full Barossa experience.

From masterclasses, long lunches and degustation dinners to family friendly picnics, parades and markets, the Barossa Vintage Festival is a community party like nothing else. Hallmark events like Ziegenmarkt, Barossa Wine Auction, Strassenfest, Parade, Vintage Ball and Barossa Scarecrows will take centre stage in 2021, guaranteeing five-action packed days filled with fun and entertainment for all.

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8 | T HE B A R O SSA MA G

PA R T N E R S As valued partners of The Barossa Mag, the following businesses offer significant value to the Barossa region.

WHAT DOES CHRISTMAS MEAN TO YOU? Christmas to me means carrying on the family traditions that we love and introducing them to the next generation. Things like making my Nanna’s salmon mousse and my Grandma’s Christmas pudding. My Nanna & Pappa always had an open house Christmas Eve where friends and family were welcome to drop in for a drink or for the entire night, and Father Christmas would deliver presents while we were at the Christmas Service. It’s one of my favourite childhood memories and a tradition that Jon and I are very happy to continue. This year I think it will be a great opportunity to reflect on the incredibly difficult year that it has been for everyone, and to look forward to with hope and happiness to 2021. Nicole Durdin, Seppeltsfield Road Distillers

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Our designs have always made use of our most abundant resource, the

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Be Brilliant Be Bold Be You Beautifully curated, Isle of Mine and eb & ive have boldly arrived in-store. Each piece brings bright, beautiful and colourful designs, landing just in time for summer. Combining bohemian beauty and modern chic, these arrivals inspire the dreamer in all of us! Striving to support and empower all women, this is effortless fashion, both elegant and feminine in style! These labels join other great brands in stock right now at Orchard Lane – Bagira the Label, Haven, Caju and Rollie to name a few! Visit us in-store to see how you can dress to impress this summer, from daytime to night time and everywhere in between.

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A DVE RTO R I A L

“I approach food with a lot of love and care. I’m very generous as a person and I think it shows with my flavours and my food.”

Kyle Johns


Complex simplicity Kyle’s spicing it up at Appellation

Expect the unexpected at Appellation, where executive chef, Kyle Johns is weaving his culinary magic and adding a touch of spice to one of the region’s most stunning dining destinations. Taking in the panoramic views of the vineyards and ranges beyond, the jovial 29 year old reveals a wide smile as he tells of the journey which eventually led him to his dream job in the Barossa. Born in South Africa, he moved with his family to Sydney as a two year old, growing up on the east coast where the beach was his playground. Experiencing his own family’s unique food culture and absorbing all that surrounded him, Kyle was drawn into the industry at a young age. “I think I always wanted to be a chef,” he says. “I had a couple of things I was into for a little while there, photography and beach lifesaving. I went down those two avenues, but they were just not as sustainable as I thought and being a chef was, so I just went into that full steam ahead!” He did what he says were all the “usual things” needed to make his vision reality, leaving high school early to fast track his goal. “Then I just kept working for about 10 years in Sydney at many big, fine dining restaurants there. I spent half of my career doing that.” Yet Kyle’s love for the great outdoors was strong and adventure beckoned. “I came to the Barossa originally about three years ago. My wife, Kayley and I were on a van trip and we needed a job to make some extra cash while we were on the road... We ended up getting a message from Ryan Edwards and Jim Carreker to see if we could come in and do some casual hours, we said yes and we lived on the property for about three and a bit months.” The couple left to continue on their epic Australian road trip with Kyle savouring every moment as he experienced everything from spear fishing to livestock mustering. “I love being outside, hence the van trip... I went around for a year and a bit. Not only did I work here at Appellation, I worked in a cattle Station, I worked in burger trucks up in WA at a Rodeo. I kind of went a little bit cowboy there for awhile! I bought an Akubra and everything, got the RM boots,” he laughs.

“We opened that almost a year ago now and that’s going well, especially with the locals, they love going there,” says Kyle of the casual yet refined restaurant. “I think I bring a different style of cooking - casual, but still full of flavour. I don’t hold back when it comes to spices or seasoning or anything like that, I think that’s what the Barossa needs! My burgers are very different to what anyone else serves around here - it’s fun, approachable food that anyone can eat.” Twelve months in and Kyle was invited to take on the position of executive chef. He now brings his sense of adventure to “Appellation” celebrating the very best of Barossa at the highest level. For Kyle, it’s “returning home” to his fine dining background whilst allowing him to add his own personality. “I think I offer something different,” says Kyle. “For instance, one of my dishes is a peri-peri parfait and it’s quite classic to serve a parfait in an environment like Appellation because there is a lot of technique to make it perfect, but I’ve taken it a step further by making my own peri-peri sauce - I’m spicing it up a bit! “I’m using classic French techniques but with my own flair and style... My food looks really simple, I don’t even garnish some of my dishes, yet the flavour is very complex. That’s what I strive for. “I guess I’m thinking with a Sydney mind rather than a Barossa one, but I’m still keeping it local in terms of the produce and producers I use, that’s important to me.” Kyle’s adventurous spirit led him to return to South Africa where he was able to “re-grasp” his food heritage with its unique Indian and Portuguese flavour profiles. “South African cuisine has a lot of influences from all over...I’ve been back over there and cooked at a professional level, got a new understanding of it so now I bring a couple of those cultural reflections back into my menu here,” says Kyle. “I approach food with a lot of love and care. I’m very generous as a person and I think it shows with my flavours and my food.” It’s fair to say this big-hearted chef with even bigger personality is forever grateful to have driven through the Barossa in his van that time.

“Long story short, we finished the trip, ended up loving the Barossa and came back here.”

There’s nowhere else he’d rather call home and he’s been to plenty of wonderful destinations.

He reconnected with friends and mentors from his Appellation days and was soon given the opportunity to start three75 bar + kitchen.

“The produce here and the wine is obviously a given. I don’t know, I can’t explain it, I just love it!” says Kyle.

THURSDAY - SUNDAY 6.00 - 9.30PM 375 Seppeltsfield Road, Marananga 8562 4144


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

Welcome, summer! We are ready for summer in Orchard Lane. So many exciting new labels have just landed; think sunshine, fun and holidays. With a combination of bright and cool colours as well as beautiful textures such as linen and silk, the summer fashion is comfortable and timeless. Ready to wear for all ages, shapes and sizes! One of the latest brands to land in-store is ‘isle of mine’. We love both the style and quality of this label - each garment is ethically sourced, trims are threaded by hand and every fabric roll is checked for faults before delivery to Orchard Lane. It’s an eclectic collection made up of silky dresses, graceful kaftans, linen skirts,

WORDS KRISTA WOHLSTADT BAROSSA HOME LIVING

shirts and singlets. All effortless, stylish and comfortable!

Vibrant colours are also always guaranteed to lift your mood!

match at least one colour that brings the whole look together.

There are so many fun ways to style prints, colours and textures.

No matter what your style, patterns are a great addition to improve your wardrobe’s personality.

This can simply be achieved through pairing your heels to a colour in your kaftan, or accessorising with earrings which match your dress.

Wearing bright colours can often feel a little overwhelming at times.

If you are new to wearing patterns or unsure how to add them to your outfit, consider patterned accessories for a bold and chic look.

However, if you start with primary colours such as blue, red and yellow, other shades of colour will become easier to style within your outfit, for example pink, lilac and orange. The colour wheel is a great tool when it comes to selecting those bolder items. Essentially, colours next to each other on the wheel will work beautifully when transforming your summer outfit.

Be adventurous and don’t be afraid to step out of your comfort zone. Just do it with confidence!

It is easier to start small by incorporating a printed scarf, leopard shoes or colourful earrings.

Shop Orchard Lane this summer to get organised whilst also feeling stylish and bright.

Before you know it, these small adjustments will completely transform your vibrant outfit.

>> Megan Giersch wears a teal Zena top and pants by eb&ive and Reanna Heinrich wears a check panel dress by Threadz. Wide brim summer hats by Sundaise.

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14 | THE B A R O SSA M A G // G A RDEN

Growing table grapes at home I love eating grapes. They are the perfect snack or accompaniment on a cheeseboard.

be grown in small gardens as well as large.

Little bursts of sweetness that are easy to eat (no peeling or cutting required).

• Support - a trellis or fence to grow along and support your grapevine. Or for something a little different you could grow a grape vine up and over your patio. You get great shade in summer plus yummy fruit - winning! Just remember grape vines love a full sun position.

Children love them as much as adults - No mess, no fuss! Like everything, homegrown tastes significantly better than store bought and you know and control exactly what goes into them in terms of chemicals. The grapes you can buy from the supermarket may look big and juicy, but trust me, they lack the flavour and sweetness you get from homegrown grapes, not to mention they are often imported from across the globe (e.g. USA) meaning their carbon miles are huge! I’d much rather the smaller, sweeter homegrown grapes. And on that point, I’ve got great news! Growing your own grapes is easy! The Barossa Valley produces not just wine grapes but table grapes too. Grape vines are actually really hardy and tolerate a wide range of soils and they can

To successfully grow your own grape vines you need to know and have a few things:

• Soil - as I mentioned, grape vines tolerate a wide range of soils, but it never hurts to add some compost into the soil at planting time for the best results. • Pruning - no doubt we have all seen pruners out in the vineyards over the winter months. For best results, Grape vines need to be pruned. The general rule of thumb is for seedless table grape varieties you do a rod and spur prune and for seeded varieties just spur prune. • Water - while grape vines are hardy plants, they will do best if watered over the warmer months. Drip irrigation with long, slow soaks is the most effective way to water.

WORDS KRISTEE SEMMLER THE BAROSSA NURSERY Pests and diseases - there aren’t too many pests that worry grape vines so they shouldn’t need much, if any, in the way of insecticides, but on the other hand they can be prone to some fungal issues, particularly powdery mildew.

varieties. Seedless and with seeds.

The best way to combat/prevent this is to spray with a fungicide (sulphur or mancozeb) after the vines have shot (when the shoots are around 20cm long).

To help you out here is a list of our favourite varieties. White grapes: Centennial seedless, Thompson’s seedless, Thomuscat, Emerald seedless, Perlette.

Continue on this spray programme every few weeks until around Christmas.

Red grapes: Flame seedless, Emperor, Blush seedless and Christmas rose.

By then the weather should be hot and dry enough that fungal issues aren’t such a problem.

Black grapes: Maroo, Ruby seedless and Autumn black.

Just remember to avoid spraying your vines with anything when flowering.

Like with all fruit trees, growing your own grapes is so rewarding.

Another way to help prevent powdery mildew on grape vines is ensure that you plant them in an open position (full sun) where there is plenty of airflow.

We are perfectly situated in the Barossa with some of the best grape growing conditions in the world - along with these tips success is almost a given!

You can also use a mixture of one part milk to three parts water once a week for a natural alternative.

So go on, why not try growing your own tasty table grapes today!

There are a huge range of different table grape varieties. White, red and black

Different ripening times starting from January right through until May or even June for the real late varieties. In fact there are so many varieties that you will be spoilt for choice!

Super tasty, super hardy and easy to grow.

If you have any more questions about growing table grape vines, come see the staff at Barossa Nursery. Happy gardening!


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16 | T HE B A R O SSA MA G

Meet the brewers from the ‘Nuri Bruri’ WORDS HEIDI HELBIG PHOTOGRAPHY JOHN KRÜGER

“We’re about doing things the long way on purpose, as a show of respect for the people paying for our beer.” - Alex Marschall, Western Ridge Brewing Collective


T H E B AROS S A MAG | 17

Two engineers, a gardener, an electrician and a cellarhand walk into a bar….saloon bar, that is. It’s not your typical bar joke, but the story of five ‘mostly beardy’ blokes with an inspired approach to locallyproduced craft beer. Dave ‘Hendo’ Henderson, Dave ‘Worky’ Work, Olexij Straschko, Alex Marschall and Tim Hardy are the unorthodox brewers behind Western Ridge Brewing Collective, better known to locals as the ‘Nuri Bruri’. Their handcrafted, small batch indie beers are attracting a following as much for their unconventional styles as their quality. On the back of the Western Ridge signature pale ale, this Barossa collective is striking the perfect balance of art and science with inspired brews such

as stewed fig-infused brown ale, coffee stout and strawberry gum session ale. And with a focus on seasonal, whole ingredients with a small food footprint – they are fiercely committed to locally and ethically-sourced products – their business philosophy is going down as well as the beers are. The rules of engagement for the ‘five guns’ at Western Ridge are simple: “You have to make beer – that’s an obligation – and you have to be a brewer.”

each of us gets the best of us.” Being both egalitarian and irreverent, each brewer has an equal say in decision-making and more fun than is proper. “Under the shareholder agreement, some things need a complete majority but for making beer, it’s heaps more liberal,” says Worky.

The team puts the collective ahead of the individual, making their differences their strength.

“Basically you can do whatever you want with the beers, as long as they’re drinkable. We come up with the crazy ideas and Hendo works out if it’s possible.”

“For example, the stout that Tim’s been developing has become a core company recipe,” says Hendo.

Beer and skittles aside, this means being intentional about what they do, and how they do it.

“Between us we have nearly 50 years of shed experimentation. We use our collaborative knowledge, so that

“Our ethics are pretty paramount, which is why we support local and farmer-owned,” says Straschko.


18 | T HE B A R O SSA MA G

“We pay a premium for our ingredients instead of filtering or refining.

evidenced by the popularity of the 20K ale.

Popular choices have included Marschall’s Vox Populi – the result of a vox pop of customers – and the cabernet guava tart ale, which was a Pink Ribbon fundraiser.

“All the ingredients came from within 10 Ks, but 20K sounded better,” laughs Straschko.

“It’s been a source of pain and contention at times, but we can sleep better at night knowing we’ve done no harm.” In the vein of Tasmanian craft brewers producing entirely “on-farm”, seasonal ingredients such as hops and honey are sourced from their own farms and gardens. It’s become a unique selling proposition, as

“The barley came from Moppa, the hops from Al’s farm, plus local bore water and rain water, and we did an air swab of local bushland and vineyards to get a Barossa yeast.”

“It sounds like a lot of pressure to put on ourselves but in reality brewers are like chefs, not winemakers,” says Worky.

‘Fresh Friday’ is also pulling customers through the saloon doors, as two beers come off the taproom menu and two new styles appear weekly.

“It’s not that hard to make a different beer – as long as you’re patient, brewing is the easiest thing in the world.”

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T H E B AROS S A MAG | 19

>> Dave ‘Worky’ Work, Dave ‘Hendo’ Henderson, Tim Hardy, Olexij Straschko and Alex Marschall. Adds Hendo: “We rarely get a first pass wrong. You can always make a better beer with the

iconic Penfold’s signature.

“This is our first venue selling direct to the customer – this step has allowed us to pour a beer

three t’s – time, temperature and talent.”

At the cactus-themed bar, non-beer drinkers

Like their beers, the Western Ridge saloon

of mango-infused kombucha on tap and zero-

“We’re about doing things the long way

– a pastiche of 1950s spaghetti westerns –

alcohol sour plum soda inspired by Straschko’s

on purpose, as a show of respect for the

is a product of ingenuity.

Ukranian heritage.

people paying for our beer.”

Almost everything is recycled or reclaimed,

Families, dogs, BYO picnickers and people

According to Hendo, it’s also a legitimate excuse

from the 1800’s ballast stone to the vintage

refilling takeaway ‘growlers’ are also joining

for having a beer on the job: “There’s a reason we

pianola and wine-stained timbers bearing the

the “beer consumed” movement.

lock ourselves in for a business meeting!”

and teetotallers are embraced with a choice

and sell it to someone over the bar,” says Marschall.

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20 | T H E B A R O SSA M A G // F I TNESS

Fitness for the festive season I love summer time and in particular the festive cheer that always appears in the lead up to Christmas. It’s a great time to be out in our local community and the opportunity to simply relax, spend time with family and friends is so beneficial. But on the other hand, we all know how easy it can be to over indulge. It’s just too easy to have one more serve of pudding or another glass of wine… At the start of every year, we see an influx of members join the gym to tackle their ‘New Years resolutions’ head on. And while they all start strong; many will resolve their ‘holiday food hangovers’ and call it a day. Being part of the Anytime Fitness team gives you the confidence you need to achieve your goals in a consistent way; in a manner that’s not difficult to maintain.

WORDS KERRIE-ANNE WAGER ANYTIME FITNESS ANGASTON & NURIOOTPA

Tackling the holiday season with a few simple tips will not only help you make it through but set you up for a healthy approach to everyday life as well.

you just consumed. The gym session doesn’t necessarily have to be huge, but make sure you go hard while you’re there and make it count.

Set your fitness goals before the holidays arrive Make a plan ahead of time. Have a think about a time that works in best around all the upcoming activities, events you have on. Try choose a time of day that you can achieve consistently for every day. And most importantly… Stick to it. No excuses. You could even try early in the morning while the rest of the family is still asleep. That way you can avoid missing any family time.

Hydration is key Double the amount of water you would normally drink over the holiday season. This will aid you to handle any hangovers, digestion and recovering. It also helps to keep you feeling fuller for longer, which in turn makes it easier to say no to that extra serving.

Earn that cheat meal If you are going to be indulging in a festive meal, why not try and work in an exercise session after. This way you won’t feel guilty about all those calories

Avoid Alcohol It’s fair to say that it’s unrealistic to avoid drinking altogether during the festive season, with many of us enjoying a drink or two. Why not try set some of your own personal guidelines like only drinking when you’re out, or for every glass of alcohol, have a glass of water. Another simple way is to volunteer to

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be the designated driver. It’s an easy way to stay strong and overcome any temptations that might arise. Portion sizes There’s no reason to get too serious about this one. Enjoy your meals but just be sensible where you can. Everything in moderation. If you know ahead you have parties during the week, plan to be super good at home with your meals. Summer tends to lend itself to lighter meals, so making delicious salads as your main staples helps to stay on top of your overall goals. Keep the fitness up Work towards those goals you set yourself before silly season arrived and stay positive. Exercise is the key to a positive state of mind, a healthier outlook on life and more energy in your day.


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

Call the midwife Rosie’s there for Barossa babies

WORDS ALICIA LÜDI-SCHUTZ PHOTOGRAPHY JOHN KRÜGER

Rosie Reynolds rarely does the grocery shopping nowadays. The Angaston mother of three is a community midwife for the entire Gawler and Barossa region and whilst that isn’t the reason she doesn’t pop into Foodland to grab a carton of milk, it is why it takes her an hour to get out of the store. “It got to the stage where I’d go food shopping and I’d come home and my family would go where have you been? It took so long!” she laughs. “Now my husband does the shopping.” Yet bumping into people with whom she has shared life’s most precious moments is a joy for this bubbly health professional. “I call them ‘my dads’ and ‘my mums’,” says Rosie.

“Mums in labour, we don’t look our best, we’re a bit puffy... and then you see them maybe a year or so later and they have makeup on and they haven’t got their head buried in a pillow! I do remember them... they’re not just a number and a name. “I know there are ‘babies’ out there who are now 17...Mothers will often introduce me saying this is Rosie, she had her hand on your head before I did! “It’s really lovely... you really do feel part of the community.” It’s hard to believe Rosie hasn’t always called Barossa home, even though her accent gives away her English heritage. She came to Australia on her 18th birthday as a backpacker and loved

it so much that she returned six years later and worked in the spinal injuries unit in Sydney following her nurse’s training in London. “They asked if I was interested in residency and I thought yeah, why not? I was thinking I would still return to London.” However, Rosie had already met her future husband, Chris, a drama teacher at the time, during her first visit to Australia and found she was settling into the Aussie lifestyle quite nicely. “So I got married and became a resident in 1991, then became an Australian citizen in 1994!” she says. “I loved paediatrics. I had this hankering for midwifery and I did my training in 1993 at the Royal Hospital for Women.


T H E B AROS S A MAG | 23 “That was just the right choice, it was fantastic. I worked in mainly birthing suites for 10 years and absolutely loved it.” Rosie and Chris yearned for a country lifestyle and in 2003, with three young children now in tow, they holidayed in the Barossa to visit friends. “Chris had a look at some of the schools around and was offered a job at Trinity. So that sort of secured our focus , he got a job and I knew I could work pretty much anywhere as a nurse/midwife. “That was in September and we moved over in January 2003. We thought, let’s just do it!” It wasn’t long before Rosie secured a position at Tanunda War Memorial Hospital. She smiles as she recalls the stark contrasts of working in a big city hospital compared to a small regional one. “I remember when I arrived here, there was something in The Leader saying first baby born on the seventh of January! I couldn’t get my head around it - where were all the babies? “I came from a hospital where there’s 3,500-4,000 babies being born every year! Birthing numbers here, when I started in the Barossa, were about 140-160 a year.” Her role at Tanunda, therefore, included the entire spectrum of care, from newborns through to their grandparents. “It’s palliative care, it’s your out patients, it’s emergency, it’s general mid,” says Rosie. “There was a little bit of adjustment, a lot of people thought I wouldn’t cope coming from Sydney. They said you won’t last and I thought yes, I will!” Childbirth education soon became a focus and alongside her qualifications as a Child and Family Health nurse, Rosie studied to become a lactation consultant. “Things change and you need to be up to date. It’s not about my experience as a mum, it’s about evidencebased experience and I want to make sure I’m providing the best care possible.” When she was offered the role of community midwife, Rosie made a challenging decision. “That was a big change for me because that meant letting go of birthing. While I was at Tanunda, I was still involved in birthing and supporting women having caesarean births and working in the antenatal clinic with pregnant mums and on the ward but as my time went on, I spent more time in the community, home visiting parents and the family. “I was the only community midwife in the Barossa.” Then when obstetrics in Tanunda ceased, Rosie was heartbroken. “In 2018, they closed birthing services which was really sad because we had an amazing unit,” she says. Those services transferred to Gawler and today Rosie is part of a team of three community midwives looking after both Barossa and Gawler. “We cover a huge area,” she says of her role. “We not only support families who birth at Gawler but also those who have birthed at the Lyell McEwin and Women’s and Children’s who live in our catchment. “Because families are going home earlier and earlier, even if they’ve got complications - even premmy babies are going home earlier and earlier - we follow them up the next day. It’s really intense support which is fantastic because they are getting that on-going care that they might have got in hospital. They get that at home which is often more relaxing and if dads can take that time off work, they can be at home to learn too.” COVID-19 has made things “interesting” with more paper work than ever before, yet Rosie always manages to be that calming, caring and helpful presence to all her “mums and dads”.


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

“All my families are beautiful. I feel really protective of them, particularly when you’ve met them in pregnancy and you follow them through.” - Rosie Reynolds

>> Rosie Reynolds, Community midwife to the Barossa & Gawler districts

“My role is to support them in the transition from hospital to home and help them learn about their babies, become parents and care for a baby,” she says. “All my families are beautiful. I feel really protective of them, particularly when you’ve met them in pregnancy and you follow them through.” During her 27 years as a midwife, Rosie has quietly felt every emotion. From tears of joy to gut-wrenching sadness, she treasures every experience and takes pride in being a fierce advocate for the mothers in her care especially as a lactation consultant. Being dedicated, non-judgemental and respectful of everyone’s values, as well as her love for the family unit in all its many forms, are just some of the many qualities Rosie’s peers and those she mentors admire.

But it’s her sense of humour and ability to communicate that brings out the best in everyone, especially nervous parents, whether it’s “huffing and puffing” during antenatal education classes or at home with a newborn. “I role play and demonstrate things so I always carry ‘a baby’ and a cloth model of a breast with me everywhere I go…. it gets biro marks on it, gets washed and hung out to dry on the washing line,” laughs Rosie.

championing for decades - breast-feeding. “Australian statistics show 15 percent of mothers in Australia are exclusively breast-feeding at 6 months. When I followed up mums in the Barossa, 55-65 per cent were exclusively feeding at 6 months!” she quotes excitedly. “That included mums who were also expressing and putting the milk in a bottle but no formula, so it’s still breast milk.

“I accidently left the breast model at someone’s house once, I got a phone call from the dad saying, Rosie, you left your boob here…Yep, that happens!”

“I just feel, as a community, we’ve been able to support these families and the health benefits for mums and babies is just enormous and we keep finding out more and more.

Yet every embarrassing moment and tiring day travelling hundreds of kilometres to visit families is well worthwhile because Rosie feels richly rewarded by a region she says has embraced what she’s been

“We are incredibly lucky in the Barossa that parents seem to want what’s best for their babies. They are so motivated and dads get in there and get involved too - it’s just beautiful.”

Mother of three, Gabriele Bruhn can’t speak highly enough of the community midwife she says is “simply incredible”. “I’ve had three children in three years and Rosie has been there right from the start. She’s always supported us, texted us well and truly after the births to check up on how we are going and make sure everyone is okay,” says the 26 year old. “She’s always been so welcoming, so happy and I always feel so comfortable around her. “She’s taught me to trust in myself as a mum - trust my gut instincts and seek help when you need it. “We’ve really gained a lovely friend, she’s just amazing.” >> Nathan, Hartley (2 years), Llewella (3 years), Whatt (6 months) and Gabriele Bruhn.

>> Nathan, Hartley (2 years), Llewella (3 years), Whyatt (6 months) and Gabriele Bruhn.


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HERITAGE / / T H E B AROS S A MAG | 27

Welcoming our future leaders of the Barossa A few weeks ago I was fortunate indeed to spend a few hours on a chilly Spring morning with the Barossa Young Ambassadors – a group of talented, engaged young people from our region who are participating in this very important, and uniquely Barossan programme. The Young Ambassador programme was established in 1999 (evolving the earlier Vintage Queen competition) with the aim to ensure the future leaders of the Barossa have opportunities to undertake training and networking within their community, pair with local mentors to develop a project of their particular interest, and actively participate in hosting and promoting the Barossa Vintage Festival each year. Following a lively morning discussing the Barossa’s European and Indigenous cultural heritage, and exploring my beloved village of Krondorf, I felt a sense of security that the future leaders of the Barossa are so engaged, so curious, and so enthusiastic about our region. I reflected on the fact that these young

people are at the beginning of their journey of community involvement, and I was reminded of a memory from last year. In the second half of 2019, I was invited to speak at the AGM of the Tanunda Show Society. Before my presentation began, the Chairman, Paula Menzel lead the meeting in observing a full, laden minute's silence. That minute of silence was to remember and honour the contribution of Mr Warren Grocke, who had been a steward in the sheep section of the Tanunda Show for 46 years and had passed away a short time before the AGM. I had never met Mr Grocke, but as I stood there in the Tanunda RSL Hall, surrounded by folks with their heads bowed and their eyes closed in remembrance, I felt incredibly moved. I still remember the dense sense of respect and gratitude that hung in the air over that small group of people. In the Barossa, we don’t stand solely on the shoulders of giants like Angas and

WORDS JESS GREATWICH KRONDORF CREEK FARM

Kavel and the formidable women of the Seppelts family. We stand in good part on the shoulders of men like Mr Grocke, who made a contribution over half a century. We stand on the shoulders of six generations of ordinary men and women who lived their lives committed to their community. Quiet individuals who gave without fanfare or accolade. If you are inspired by the memory of Mr Grocke, or the example of the Young Ambassadors, then take the opportunity to get involved in your community. There are fantastic volunteer-run show societies all across the Barossa who need enthusiastic assistance. A Herculean effort is brought to bear on the Tanunda Show hall every year carting a few lazy kilometres of trestle tables into formation – I’m quietly confident that a few fit volunteers would be warmly embraced for set up and pack down. There might even be kuchen. The Barossa Vintage Festival is currently

calling for volunteers to help bring this essential community event to life again in 2021 – call Elaine and get your hands on a snazzy T-shirt and the knowledge that you’re contributing to one of the Barossa’s most important and longest running cultural celebrations. There are main street committee across the region who prune roses, tidy parks and finish up their mornings with a coffee and a chat – a picture perfect way to spend a morning, if you ask me. If a wildler version of nature is your thing, get in touch with the Barossa Bushgardens and lend a hand. Choose something that’s important to you – reconciliation, youth services, aged care, sustainability – and get involved. Start with a week and see if you can make it to 46 years. >> PHOTO: Warren Grocke (seated, far left with raised glass) with 2018 Barossa Vintage Festival Young Ambassadors and Festival volunteers. Warren was also a committed contributor to the Barossa Vintage Festival Ziegenmarkt over many years.


28 | T HE B A R O SSA MA G

“I bought it off of Hage’s and built it up in different stages then I sold it and traded it, sold it and traded it and then eventually I bought the thing back again – that was my first car!” - Dudley Heintze


T H E B AROS S A MAG | 29

A day with Dudley Rusty relics and tall tales WORDS ALICIA LÜDI-SCHUTZ PHOTOGRAPHY PETE THORNTON

“I like to think I’m a bit of a know it all,” smirks Dudley Heintze. Truth be known, at aged 83 this cheeky old timer does know a lot, but whether the information he has tucked away in his memory bank is considered useful or not, well that’s up to the listener. He dusts off an old chair in his shed filled with rare vintage cars and spare parts; pulls up next to his buddy “Socks”, a black and white cat named for obvious reasons, and settles in for a yarn he says could take awhile. You see Dudley’s someone past generations might call a “Barossa Deutscher”. He describes himself as a “good old German boxhead” and he’s proud of it - you won’t find any of “that P.C. rubbish” here he says. Dudley has a view on most things, but it’s his vast collection of vintage vehicles scattered about his Koonunga property that puts this character into a league of his own. His rusty relics lay peacefully around the yard, some with trees growing out of engine bays, others piled on top of each other or squeezed side by side like a giant’s library made of steel. It’s here, on Saturday mornings, you’ll find car enthusiasts from near and far ‘prospecting’ for treasure as they seek an elusive part to complete their vehicle resto projects. One wonders how such a mass stockpile started. Dudley will tell you, but you need to start at the beginning. “I went to school out Dimchurch, when we had the school out there, then went to Ebenezer, then went to Nuri High School. There were no busses or nothing, used to pedal there. Half the time I’d get a bl***y flatty and had to carry the bike under me arm! “Anyway, at that time anybody over five miles from the post office could get an exemption from going.” Dudley reckons he must have been about 14 years old when he took a job “over the hill” working for neighbour, Ron “Penny” Schulz. “I was shovelling pig sh*t, cleaning the sties and all that sort of thing. I worked there for a shilling an hour, eight bob a day.” He studied to be a mechanic through a technical correspondence course. “I always fancied cars and trucks and all that,” he says. It was whilst visiting a Tanunda workshop when he spotted the car that would start his collection. “My first car was that black FX back there,” says Dudley, pointing to the vehicle in question under a dust cover.


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

“Michael Hoopy’s grandfather, old Fritz, bought that new, on the 19th of December 1948,” he says. He launches into a detailed account of the car’s history, explaining how it had done 37,000 miles before being written off - something to do with some bloke’s cousin, a gravel road and a shotgun - this scribe got a little confused...

Dudley, pointing to another one of his collection. “That’s the last Police ute in South Australia. I started selling them when the EH Holdens were on. I got buddy-buddy with one of the sergeants down Thebarton. He used to go through them and let me know what was worth going for.”

Anyway, it eventually ended up at Eddy Hage’s in Tanunda where it was destined for the scrap heap but Dudley disagreed with the vehicle’s terminal diagnosis.

The octogenarian continues detailing every car parked in his shed, including classics from Colin Zeunert and one from Nuriootpa High School teacher, Dulcie Sporn. Then there’s that “Mini over there” next to the two FJs and two Fxs.

“I bought it off of Hage’s and built it up in different stages then I sold it and traded it, sold it and traded it and then eventually I bought the thing back again – that was my first car!” he laughs heartily.

“There’s my FE on the other side too, that was my drive-in theatre memory days, just fixing that one up,” he says.

Dudley discovered he was onto a good thing, fixing up trade-ins and selling them on.

“Then I’ve got the EJ, a Commodore. ..Bl**dy hell, what else have I got? Oh, I’ve got a red WB ute there and an EH...”

“I applied for a second hand dealer’s license because I was selling too many cars!” he laughs. “Hage’s and then from Angaston there too, we used to buy all their trade ins... I used to get a lot from Vern Lynas that time. “I still remember that HR ute back here,” adds

Every car has a tale and he’s happy to tell you how he came to buy them, their former owners and who wants them “once he’s gone or whatever”. Dudley returns to his own history as he reflects back to “old Max Grocke” who needed a hand and heard there was a young lad “pretty handy at welding”.

“I finished up being there for three years! He was tough, but by hell I got along well with him. Max taught me a few other tricks of the trade. “I reckon that’s when I bought my first Bedford truck. I was about 23 I think and I paid 250 quid. That old Bedford, which he still has by the way, led Dudley to begin the carting side of his business. “That’s when that all started off,” he explains, telling of the jobs it created. More trucks would follow, along with graders and loaders. “I think we were running 5-6 trucks that time. We were doing seasonal work for Seppelts...carted wine for years. Then our marble quarry up here on the property, we used to cart rock to Adelaide, stone to Tillett’s and all them. “I bought this big cat loader and I was paying 18 percent interest! I thought bl**dy hell! “Duncan’s, the Holden wholesalers from Adelaide, they heard about me and signed me up. They supplied cabinets and spare parts and everything – all on consignment.”


T H E B AROS S A MAG | 31

>> "Barossa Deutscher" Dudley Heintze

Even today, Dudley has “brand new” old parts in stock and he knows exactly where they are stored, along with everything else on his 60 acre property. “We were Golden Fleece agents,” continues Dudley. “Then they went kaput and I was the first Castrol distributor in the Valley....used to have 50 drums of oil lying around here, all on consignment. I used to go to town once a week with the truck, picking up drums of oil. In ’64, I think, I topped the state twice in Castrol sales – never got any gold medals of course! “Jomoico and Fertigo fertilizer, we supplied rock phosphate material for them as well and we used to do a lot of Council stuff. “Maurice, my brother, was working here too. He had chooks and everything. I said righto, that must have been in ’56 or ’57, I helped him buy his Ford truck, so I gave him the Golden North milk run we were doing.” At one point all four Heintze brothers were working together in the Koonunga workshop next door to the homestead where Dudley is the third generation of the family to live. Maurice, Eric and Hedley moved onto other things

and Dudley put on a few employees. “I think I had five guys working here at one point,” he says. “We used to build tip bodies, trucks…. All that sort of thing, bl**dy oath we worked!” Dudley reckons he has in excess of 5,000 vehicles in the yard, not including trucks and tractors. “Anything that was abandoned or crashed, the cops would take it out here. Wherever there was a bit of room, yeah, put it there, put it over there…you know.” He has always had a good relationship with the police. “Dirk Meertens used to say, you’ve been known to bend the rules but you never broke them!”. Truth be known, Dudley has been able to get away with a few things in his time, but nothing too serious. “I was playing E flat bass in the Nuri band and we weren’t allowed to drink on the job so of course to get the beers on the bus, we’d put them in the bell! We were pretty smart them days!” laughs Dudley.

There are so many stories Dudley could tell, things he has done, fish he’s caught up at his old property in Mannum. He’s kept a “bl**dy big box” of day books detailing much of his work, along with a record of old Holden engine numbers. But there is one bugbear Dudley can’t shake - he reckons they’ve left all the good bits out of the Barossa history books. Like the story about why he has a T in Heintze and others don’t or the day Lutheran ministers, Pastor Kavel and “Old Fritzy” went up to Kaiser Stuhl looking for the devil - apparently there were reports of “strange happenings” and Dudley believes it because when he was building a dam up there years ago, he had nothing but bad luck. “Apparently, they sat up there and waited for a week and he didn’t turn up! Guess that’s a good thing,” Dudley chuckles. With plenty of yarns just bursting to be told, this Barossan isn’t ready to hang up his work boots just yet. His strong Lutheran faith, “the only ones that will get to heaven” helps him on his merry way and he still has far too much work to do. “It’s just old age that’s buggering it all up!”

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

'Cherry Cheer' or 'Sparkle'? Tanunda soft drink history The manufacture of soft drinks in Tanunda began in about 1958 by Wilhelm F. Abel. The fledgling business was located on the corner of Murray and Keith Streets, now the site of Barossa Valley Toyota. Wilhelm contracted Simpson’s in Adelaide to make enamel signs to advertise his new business. The signs featured an image of King Neptune and promoted ‘Neptune Sparkling Drinks, Manufactured by WF Abel & Co Ltd’. Bottle caps and paper labels also featured the image of King Neptune. After a short trading period Wilhelm Abel sold the business to Norm Steinert in about 1959. Norm continued trading as Neptune Aerated Waters until the business name was changed to Tanunda Aerated Waters in 1961, the same year that Norm married Joan Neate.

Soon after, Norm and Joan’s sons, David and Mark, started helping in the factory during their early primary school years. David recalls a starting wage of twenty cents per hour! The business advertised a home delivery service which proved so popular that several drink depots were created to cope with demand including at Adelaide, Elizabeth and Waikerie. Existing paper labels and advertising show that over thirty different flavoured soft drinks were made, including Mint Freeze, Ginger Stout, Cloudy Lime, Claret & Lemon, Sparkle and Cherry Cheer. A diabetic range of soft drinks, two nonalcoholic beers, milk bar syrups, cordials and non-alcoholic ‘Sparkling Bubbly Pearl’ were all made at Tanunda.

WORDS LUKE ROTHE

to a single axle plywood caravan, with the statement ‘We cater anywhere… At any time’ proudly written on the side, advertising Tanunda Aerated Waters as the van was hauled across the countryside. The business peaked in the late 1960s, with the Elizabeth Depot ordering 450 dozen (5,400) bottles for Christmas 1968. Up to 13 staff were employed, and a photo dated 1969 is titled ‘Fleet’ and consisted of two trucks, two vans, a Holden station wagon and the catering van. Christmas was a busy time, as the heat of summer increased the demand for drinks. Barossa families would often make a visit to the factory to buy a wooden crate of drinks in glass bottles.

Small eight ounce bottles were popular at local shows, school picnics and sporting events.

In fact, in some homes, soft drinks were classed as a special treat and Christmas was the only time they were bought.

The company had a catering van, similar

During the winter months, the business

washed winery bottles and flagons which, together with ice production and glass recycling, helped diversify the business. High operating costs contributed to the end of soft drink production in 1987, but for some years after the business still made cordials and continued as a bottle washing and bottle recycling facility. The buildings are now gone but numerous bottles and labels still survive. Internal threaded bottles, embossed bottles and ceramic labeled bottles are a lasting reminder of the old Tanunda Aerated Water's factory. >> TOP LEFT: 'Fleet' January 1969 BOTTOM LEFT: Original bottle cap featuring an image of King Neptune, highlighting the original business name 'Neptune Aerated Waters' FAR RIGHT: Original bottles & labels. BOTTOM MIDDLE: Tanunda Aerated Waters truck, 1968.

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T H E B AROS S A MAG | 35

WORDS & PHOTOGRAPHY PETE THORNTON

Ellen Chatterton Ellen has embarked on a unique venture and created a nice niche for herself in the sheep dairy market. These sheep are not what you may be used to in the Australian landscape, like Merino. Ellen is building a flock mixed with East Friesian and Awassi breeds (from the middle east) renowned for their milking ability, calm nature and consistent output. The end product being a mix of cheeses, yoghurts and milk are being snapped up at the Adelaide Farmers Market, Wayville Showgrounds and sought after by many restaurants. It’s all made on farm in her small but growing production facility out the back of Lyndoch.

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 » Michael Wohlstadt » Ellen Chatterton » ... Find them all at barossamag.com


Changing luck Former Nuriootpa High School student, Georgia Thomas had big plans for 2020. But she won’t let change get in the way of her future.

WORDS MEL JAUNAY PHOTOGRAPHY SAM KROEPSCH


T H E B AROS S A MAG | 37

“I’d like to eventually give back through the work I do and engage in meaningful employment and improve the lives of other people.” - Georgia Thomas

While it’s not usually ideal, meeting Georgia Thomas via Zoom seems apt for 2020. It’s like the 20 year old points out, if this year could be summed up in a single word, it would be change. Change at home. Change at work. Change in life. And while on this occasion it’s not COVID-19 that has prevented a meeting in person, rather geographical challenges, seeing Georgia’s face on screen, white headphone cables trailing from her ears, feels in this changed world, completely normal. Now working a full-time call centre job in Adelaide, the decorated former Nuriootpa High School student and champion debater is actually not even as far away as she should be. This interview should have been conducted from a college dorm room, some 17,000 kilometres away in New York City. But as with most things this year, the pandemic has disrupted best laid plans, and Georgia’s calling

to study international relations at New York University was interrupted only half a year after her arrival in America last August. “I finished semester one, which was all good, then it got to March and COVID was picking up,” recalls Georgia. “Our classes got moved online and then they advised us that we should move out of university housing within 48 hours.” For a young woman far from home, the race to get back to Australia before borders closed was critical. Fortunately, Georgia was able to change dates of existing flights she had already booked for May, touching down in Adelaide mere days ahead of mandatory hotel quarantine and flights shuddering to an anxious halt. “It was crazy. It’s such a blur,” she says, shaking her head in a way so many of us have during the past year. “New York was a big hot spot initially, so cases were picking up

fast, every day there would be more.

inconvenience for me, it could have been so much worse.”

“It was only as I was going through the process of coming home and Qantas started grounding their fleet and dialling back flights that I thought, I am so lucky to be on my way home right now, I could have genuinely been stuck overseas.”

Luck is a word that frequently peppers Georgia’s syntax as she reflects on her life so far.

Despite being unceremoniously plucked from the Big Apple and deposited back into home soil well before her prescribed time, and missing a large chunk of what should be one of the most socially engaging and illuminating times in a young person’s life, Georgia isn’t one to dwell on disappointment. “Obviously I would love to be at uni right now, living my life on the course I was planning on, but I’m definitely one of the lucky ones,” she says. “I haven’t been pushed into extreme financial hardship, I’ve been lucky enough to gain employment in the meantime, I could get home, I’m with my family and I’m safe. “Even though it’s a little bit of an

Daughter of Rob and Nicky, and older sister to Maddie, she describes growing up in Nuriootpa as a privilege, with Tuesday night family dinners involving the extended Thomas tribe a fond mainstay of a loving upbringing. “Definitely my parents, school and just the community in every aspect is what has empowered me to be who I am,” says Georgia, who believes her path to the prestigious halls of New York University began in Year 9 when she signed up for the YMCA South Australia Youth Parliament. It was through that programme a love of politics, social issues and public speaking blossomed. “Prior to that I think I was a really shy person, I would never have done public speaking or anything, so I kind of root back to that programme in 2015 as a turning point for me,” says Georgia.


38 | T HE B A R O SSA MA G

It bode well for the teenager, who went on to participate in the programme every year afterwards, switching to the organising team once turning 20.

a young woman set on using her “luck” for the betterment of others.

Georgia is rich in her praise for her family, high school, teaching staff and Youth Parliament when she reflects on her journey. “There’s so many forms of community and support systems that have all conjoined to help me get to where I am,” she says.

“I wish everyone could be afforded the same opportunities that I have, and that everyone could have a family and friends that they feel so supported and loved by like I do,” says Georgia earnestly. “I wish I could be that friend to everyone; someone that they feel supported by.

“There are qualities and achievements I admire in lots of different people that I try to take on board to improve myself as a person.”

“Obviously that’s ridiculously unrealistic, but there’s so many social and humanitarian issues, all the way down to the thought of someone feeling like they didn’t have anyone to turn to.

In 2019 Georgia was named as South Australian Lions Youth of the Year, yet another accolade for

“I’d like to eventually give back through the work I do and engage in meaningful employment and

improve the lives of other people.” What that will eventually look like Georgia still isn’t sure, preferring to take life one moment at a time, beginning by getting back to New York to finish her degree once it’s safe to do so. She knows she will eventually return to a place and people inevitably changed by the pandemic’s significant mark in history. “I’m expecting it to be different, but at the same time, I don’t think it’s an experience divided by borders like so many other things,” she says. “I think whether it’s on a personal level, community or global, a lot’s changed. “Not necessarily for bad or for good, I just think, a lot’s changed.”

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T H E B AROS S A MAG | 39

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

Spontaneous talent WORDS TODD KUCHEL PHOTOGRAPHY SAM KROEPSCH

Isaac Semmler’s passion has gained an audience with the world, foretelling a promising career. Doodle art has always been an artistic inspiration of Isaac’s which formed into a practical interest that was encouraged by his parents. Though, it wasn’t until 2018, when his art caught the eye of two high school teachers that he began taking his talent seriously. Doodle art is an art form, inspired by the notion of spontaneous drawing when bored or distracted. Combined with careful planning, doodle art captures the uncertainty and imaginative nature of this and boosts it when artists pre-meditate this art style. The subject matter is also limitless, consisting of almost anything, objects, characters, lines and words to name a few. With the 2018 Nuriootpa High School’s annual Nurihannam Wines label competition approaching, Isaac was encouraged by his teachers to enter. Not only did Isaac win the competition and have his label design featured on the 2018 Nurihannam vintage, he was also asked to design the Nuriootpa High School year book cover that same year. “It was only since then that I really felt creative,” Isaac says. “I never really took it seriously until then.” The recognition Isaac received in 2018 fuelled his passion and inspired him to dedicate his tertiary education on improving his art and knowledge of the industry. “I had quite a bit of positive feedback,” Isaac says. “But I’ve really improved a lot in the past year and never thought I could get as far as I have now by just putting in consistent effort.” After studying digital imagery and design at high school, Isaac went on to Adelaide University, where he is currently attending his second year of a Bachelor of Media majoring in visual design. There, Isaac found further inspiration to better himself. “I figured, if I’m going down this path, I better pay attention and equip myself with the skills I need.” Although predominantly a graphic/vector-based course, Isaac has found it assistive to his art and learnt to integrate his work into the digital world, whilst remaining strictly hand-drawn. Along with increasing his inspiration, and developing the practical elements of his art, University has helped Isaac understand the law and policies surrounding the industry. With blending alcohol-based markers, Isaac’s art work has developed into full colour. After witnessing the success of others on social media, Isaac established an Instagram account under the name Zaxson_art, dedicated to marketing his work. After accumulating a successive following, Isaac posted a piece of fan-art he had doodled for a Michigan Jewellery company, never imagining that he might receive recognition for his work. The company later contacted Isaac for permission to make a poster to showcase on their online US shop.

“I never thought I could get as far as I have now by just putting in consistent effort.” - Isaac Semmler


T H E B AROS S A MAG | 43


“I was pretty proud of that,” Isaac smiles. Though reluctant to boast, Isaac eventually explains how a couple of other guys in the US approached him to design a 90’s inspired capsule image for their vintage clothing company in New York. Owing to his success on Instagram, Isaac is now posting on TikTok and YouTube. Through social media, Isaac continues to receive commissions for all types of requests. Recent projects have included custom Nike sneakers and hydro flask drink bottles.

“I was a little intimidated by drawing on shoes and bottles,” Isaac admits. “But once I get started, it all comes together.”

“I haven’t done a lot in the community yet, but I’d really like to get myself out there and known within the Barossa,” Isaac says.

Like many fellow artists, Isaac believes that he has not yet reached his full potential and may not ever.

“Like drawing on coffee cups for local cafés, or even returning to previous styles like wine labels. To have my creations recognised within the community is something I have always wanted.”

While Isaac’s ideas have developed significantly in the last year, he understands the importance of remaining open to all format and design requests to assist his development as a designer and artist. In addition to his efforts of obtaining further international recognition, Isaac is quite fond of the idea of remaining local and acquiring work within his community.

Although many design students relocate for work, Isaac has seen many artists succeed through social media and perceives unlimited potential with a global audience whilst remaining within the Barossa Valley. Isaac wishes to encourage any inspiring artist, or even those

whom enjoy drawing but have never pursued it. “It really is a skill that is possible for anyone,” Isaac assures. “I grew up feeling like I had a capped potential, but have learnt that I can go past that by putting in the consistent effort. "If you’re really passionate about something, you can get to any level. And if it never becomes a full time career, it would become a great side passion, or additional income. Examples of Isaac’s work are featured on his social media. He encourages anyone interested in his services to contact him directly.

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

WORDS LEE TEUSNER GO VITA TANUNDA Get healthy skin sorted with the best anti-ageing foods and nutrients. It’s true: you are what you eat. Your diet may be the best resource your skin has to help it fight the outward signs of disease and ageing. Stress, processed foods, and foods lacking in the correct nutrients are common culprits, resulting in faster ageing of the skin, a greater incidence of skin conditions like acne, eczema and psoriasis, and undesirable lines and undereye bags. A diet rich in the antioxidant vitamins A, C and E and monounsaturated fats has been found to reduce wrinkling later in life. You need not spend a small fortune at the cosmetic counter on a cream that promises the world – you can support and improve your skin simply by switching up what you eat. 10 OF OUR FAVOURITE SKIN FOODS: Acai: This berry has one of the highest ORAC (antioxidant) values on earth, making it a supercharged wrinkle fighter. Avocado: Avocados contain skin healthy fats, which help control moisture levels.

Brewer’s yeast: A rich source of B vitamins, all the essential amino acids and 15 minerals which give your skin the energy it needs to generate new cells. Dried fruit: A great source of iron, which plays a vital role in the formation of the collagen ‘scaffolding’ that keeps your skin taut, strong and resistant to damage. Hemp seeds: Full of the rejuvenating fatty acids linolenic acid and alpha-linolenic acid, which are responsible for the shine in your skin and hair. Soy: In laboratory studies, fibroblasts (the cells that produce collagen) produced more collagen and hyaluronic acid (a structural component of the skin) when they were exposed to soy. Soy’s high concentrations of isoflavones are thought to be the reason. Sunflower seeds: These contain phytoestrogens, which help to fight wrinkles and strengthen skin against the hormone-induced dryness, roughness and pigmentation which may occur during perimenopause and menopause. Sweet potato: Packed with vitamin A, which supports the growth of new skin cells and stimulates skin cells to divide and repair, giving you a more

Do you want beautiful skin? glowing complexion. Water: Drink up! Water is involved in every bodily function. It also flushes toxins from the body, especially from the skin. NUTRIENTS TO THE RESCUE More good news: several supplemental nutrients, including vitamin C, marine collagen, and phytochemicals, will help the skin to repair damage, build support structures, stay moist, and prevent disease and infection. Collagen is the skin’s main structural component. The body cannot make it without vitamin C, so if you do not have an adequate intake of foods like oranges and strawberries, your skin can lose firmness; if your diet is poor, supplementing with marine collagen is a very effective means of holding the ageing process at bay. The health of your skin is intimately connected to that of your hair and nails, so ensuring your skin has the nutrients it needs to function properly and look radiant will have the beautiful side benefits of helping your hair regain its softness and shine and strengthening your fingernails.

GO VITA TANUNDA’S TOP FOUR NUTRIENTS TO SUPPORT SKIN HEALTH Marine collagen: Verisol® marine collagen has been proven to promote noticeably firmer, smoother skin and longer, stronger nails. Vitamin C: This powerful antioxidant, water-soluble vitamin can prevent skin damage and reduce the ageing effects. Green tea: Has gained popularity as an anti-ageing superfood which appears to inhibit inflammation and protect skin from damaging oxidising toxins. Astaxanthin: Is a powerful antioxidant to protect, nourish, hydrate and revitalise skin. BEAUTY BOOSTING SMOOTHIE Blend together: • ½ frozen banana • 1 cup blueberries/strawberries • 1 tbsp hemp seeds • 1 tbsp Natural Road Almond spread • 1 tsp NutriVital Beauty Collagen • 1 cup unsweetened almond milk • Organic Road Maple Syrup to taste (optional)


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

Grass seeds your pet’s worst enemy They come in all shapes and sizes, but once they head in, they rarely come out! I am talking about grass seeds. With the plentiful winter and spring rains there is plenty of grass (and weeds!) about, and with them comes the constant challenge of seeds. Grass seeds are designed to stick into things to allow them to be transported to new areas and establish. Our pet’s coats (and indeed our socks…) are the perfect vehicle for transporting seeds; unfortunately, they also often cause issues by penetrating further. Grass seeds commonly get lodged in pet’s ears, feet and noses, but anywhere on their coat or body can be susceptible. Changes in your pet’s behaviour are the biggest clues to a grass seed being present and can include: • Sudden onset head shaking and rubbing.

• Sudden onset sneezing, coughing and reverse sneezing. • Licking at a foot (or other body area) where they have not previously. • Swallowing funny or being a bit reluctant to eat. • Lameness. • Discharge and swelling from between toes. If you notice any of these signs in your pet, then it is important to organise a vet visit as soon as possible. If left, the seeds can penetrate deeper and cause significant issues; in the ear they can perforate the ear drum and cause infection, up the nose they can lodge in a sinus and cause chronic inflammation and sneezing, in feet they can travel under the skin right up the leg or migrate around in the foot itself.

WORDS DR CATHERINE HARPER BAROSSA VETERINARY CLINIC

In our practice, we have had seeds that have started in the armpit and travelled all the way to the flank area under the skin, causing swellings, abscess and significant discomfort in the process. In the most severe cases they can travel into the lungs or abdomen, causing life threatening disease. There are many home remedies, especially for grass seeds in ears, that you may read about on Google; they are not effective and can make the situation worse. Once a seed has gone in an ear, it will rarely come out by itself, please seek veterinary assessment. Prevention is the best way to keep you pet safe. Keeping grassed areas at home mowed short and collecting all clippings as well as avoiding areas of tall grass on walks

and off lead time will help avoid exposure. Daily checking and removal of any seeds from between pet’s toes, and around their tail and anus (especially for fluffy animals). For those with hairy feet, a ‘poodle clip’, where the hair is cut back very short is a good idea to help facilitate the checking between the toes, because grass seeds can fool even the most diligent of owners. Finally, be aware this is not just a dog problem, fluffy cats are quite prone to issues and horses can get significant issues from seeds stuck in their mouth around their teeth. So…be vigilant, this is a great opportunity to spend an extra few minutes cuddling your pet, checking for seeds and saving you and them a vet visit!

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48 | T HE B A R O SSA M A G // B O OK REVIEW

BOOK REVIEW REVIEW BY TODD KUCHEL

The Wife and the Widow WRITTEN BY CHRISTIAN WHITE Kate had planned to surprise her husband, John at the airport upon his return from a business trip in London. When he fails to arrive, she is thrown into a desperate search for his whereabouts, until ultimately discovering that he had not departed for London at all.

When her best-friend, the local police officer is called to investigate a murder, Abby thinks little of it, until a discovery inside her very own garage leads her to suspect her husband as the killer. Cleverly the pieces of this mystery converge in alternating chapters between these two women.

With her father-in-law in toe, Kate heads to their rarely visited shack on Belport Island, a fictional island off the coast of Victoria.

As their lives gradually entwine, a twist is revealed that will no doubt have every reader flicking back pages, or even be inspired to re-read the entire book.

Upon arrival, Kate discovers a makeshift hotel room created in the corner of their daughter’s room, in which John had lied and pretended to call from London.

I am reluctant to reveal much of the plot, as its twists are best left unknown and Christian’s use of misdirection is something truly inspiring.

With barely enough time to process his deceit, they receive a call from Belport Medical.

I began this novel late one night, alone in the dark with only the light of a small lamp.

A dead body had been discovered.

From the very beginning, the end of each chapter left me wanting more.

As Kate unravels the final days of her husband’s life, she learns just how little she truly knew her husband. Abby, a resident of Belport Island works part-time at the general store and is married to the local maintenance man.

With the chill of midnight came memories of weekends away by the beach during winter as I reached the eerie setting of Belport Island. It was 4 a.m. when I realised I had

reached the mind-blowing twist and had to flick back a few pages. That may have been due to the hour. Upon reaching the end, I pondered its plot, characters and misdirection and the more I did, the more astonished I became with Christian's work. Christian White is an Australian author and screenwriter. His debut novel, The Nowhere Child won the 2017 Wheeler Centre Victorian Premier’s Literary Award for Best Unpublished Manuscript and has since attained great success. Christian has also co-created the television series, Clickbait and co-written the feature film, Relic. There aren’t many novels I would confidently recommend to any reader regardless of their favoured genre, but this is one of them. Christian White has swiftly become one of my favourite authors. Available now from Raven's Parlour in Tanunda.

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T H E B AROS S A MAG | 49

GAW LE R CI V I C CE N TRE

A central and stunning community space for bespoke public and corporate celebration, enjoyment and connection...a venue like no other!

VENUES FOR H I RE The Institute Event Spaces are suitable for all types of corporate, social and community functions, including conferences, expos, seminars, wedding receptions, quiz nights, presentations, cabaret performances and more. The refurbished Town Hall provides a range of private meeting and workshop spaces. These rooms suit community and corporate meetings, staff training, interviews and counselling. If you’re looking for a unique space for your next meeting or event, come and discover the Gawler Civic Centre.

CULTURAL HERITAGE CENTRE CU LT U RAL H ERITAGE GALLE RY Our current exhibition is Fire the Cannon. On 30 May 1870 all of Gawler stopped to join the celebrations at the laying of the foundation stone of the Gawler Institute building. This exhibition celebrates that day and the 13 years of community fundraising, which enabled it to happen.

CU LT U RAL H ERITAGE RE SE ARCH CE NTRE Housing the Gawler Heritage Collection together with digitised editions of The Bunyip and multiple resources for the family researcher, student or academic. Visit the Gallery and Research Centre in person or now online: www.gawler.sa.gov.au/culturalheritage

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CIVIC CENTRE


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


T H E B AROS S A MAG | 51

Authentic living Kerry Cleopatra is living proof that self-love truly does conquer all. WORDS HEIDI HELBIG PHOTOGRAPHY PETE THORNTON

Kerry Cleopatra believes “The Beautiful Place” lies within every woman. As a coach, mentor and healer, Kerry is dedicated to helping women reach their full potential through genuine empowerment, healing and authentic living.

and artisan-made in Kerry’s workshop, making them highly sought after at Barossa Farmers Market and online.

As an advocate for feminine balance, Kerry also seeks to help women to find their best self through life and soul coaching.

But despite her business acumen, Kerry admits her tendency to put her heart before her head can be to her detriment.

While each person’s journey is different, there is a singular aim.

A mother and grandmother, Kerry lives what she espouses, filling her Nuriootpa studio with the love and light she seeks to release in others.

It’s the reason she doesn’t charge for cups of tea at The Beautiful Place and gives her time generously to those willing to receive it.

From the Artisan’s wares and curated library to the Skin and Self Love space, The Beautiful Place radiates serenity and uncomplicated acceptance.

“I never put business first – I just create things because I love them and I want people to enjoy the benefits. I like to be present with people, reminding them of their value wherever I can,” Kerry says.

While she acknowledges her philosophy may be construed as “a little bit unconventional”, Kerry is nothing if not true to self. “Anything natural, anything real – that’s my thing,” she says. “I do many things: they all have the same purpose though. It’s to help our planet and people be healthy, be well – and sacredly. “We can live sacredly by living authentically.” This philosophy has influenced every aspect of eKoo Energy and Organics, which Kerry founded in 2007. The range of skincare, essential oils and tea infusions are 100 per cent natural, vegan

Her pledge to “nothing artificial” is the combination of university study in human biology, a belief in food as medicine, and natural intuition. “Being an energy worker, our higher selves tell me what the body and soul wants us to know,” Kerry says. “The reason I ended up studying science is because I kept getting insights into people’s health and could see on a cellular level what was happening… I always wanted to be able to explain the things I could see with science. “I love to bridge the gap for people between the physical and the sacred – the spiritual, as people sometimes call it.”

“I inspire women to love themselves fully and unequivocally,” Kerry says. “I love working predominantly with women because they understand the inner work is necessary, and they know they are understood by me. “Women are healers and nurturers; they naturally give in their community. “I’m not anti-men at all – I’m raising my son to be a good man – but I’ve witnessed many times if you help a woman, a woman will always help many, many others.” Kerry speaks from her own personal experience and journey of self-discovery. As a survivor of sexual abuse and domestic violence, she bears the scars of long-term alcohol abuse, depression and suicide attempts, manifested in deep-seated feelings of guilt. “Many, many times I hit rock bottom,” Kerry says. “Sometimes I don’t know how I survived. “There were times I know I hung on because I didn’t want to leave my daughter


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

“I’m here to remind people to become the love again.” - Kerry Cleopatra

in a world without her mum. I wanted her world experience to be better. “But even in some of the darkest and most painful places, I always knew there was light.

and realise that they can heal, change, do what they want to do and rewrite their own stories on their own terms.

life throws their way – then that’s empowerment, and that’s my job done well.”

“The next step is that they become who they truly are. That’s exciting!”

This philosophy was also the catalyst for opening The Beautiful Place, where learning is encouraged “without the red tape” and people are accepted as they are.

“With the hardest things there are always amazing opportunities. Those experiences that nearly did me in again and again mean I now get to not only help others, but truly understand them. You have an opportunity, an option to grow from everything.

Kerry also believes in empowering women by developing their resilience and self-sufficiency. “I don’t want people to be needy of what I do, or to be so reliant outside of themselves,” Kerry says.

“It’s called The Beautiful Place because I intend on inspiring the beautiful place within anyone who wants to come and be part of it,” says Kerry.

“If people hear some of my stories, I hope they can be inspired and relate

“If I can give them real tools and abilities to be capable for whatever

“I want people to remember what it is to stop and be and connect

and be genuine.” Kerry’s next step is to become a published author, as co-collaborator on the book ‘Becoming Love’. “Next year I’ll do a complete book on my own and I’m not going to be afraid to share fully anymore, because there’s no fear in love,” Kerry says. “I’m here to remind people to become the love again. “From there you can have beautiful relationships and great love in life and create what you want life to be.


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

PURE & SIMPLE PANCAKES RECIPE DONNA FORSHAW THE REAL PANTRY Who doesn’t love fluffy delicious pancakes or waffles topped with all of your favourite toppings! This mix is super easy to make! Just add 2 wet ingredients, mix & pour! Refined sugar free, wheat free, aluminium free and free of any other nasties. It’s just real food. MAKES 12-16 PANCAKES | WHEAT & DAIRY FREE, VEGETARIAN DRY INGREDIENTS

WET INGREDIENTS

2 cups wholemeal spelt flour, 1/4 cup coconut sugar,

2 tbs melted butter or coconut oil (plus a little for cooking)

1tbs baking powder (aluminium free)

1 & 3/4 cups milk of choice

1/4 tsp Himalayan pink salt METHOD 1.

Combine dry ingredients in a bowl.

2.

Stir in melted oil or butter & milk.

3.

Leave it to rest for a few minutes.

4.

Grease the pan with a little oil or butter. Pour in batter to about palm sized pancake. Or what ever size you wish!

5.

Cook them for a few minutes and when they start to bubble on the surface, flip them on the other side.

6.

For qaffles follow steps 1 to 3. Then follow waffle iron instructions.

Enjoy! With pure maple syrup & fresh berries!

EXTRA YUM VARIATIONS - Add 1 medium mashed ripe banana and 1/2 tsp cinnamon - Add 1 tbs cacoa powder and 1/4 cup choc chips


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

RECIPE CLAIRE WOOD CARÊME PASTRY

FRUITY ICE-BLOCKS

SMOKED SALMON SAUSAGE ROLLS RECIPE SUZANNAH SMART SMART DIETETICS

MAKES 24 | SKILL LEVEL: EASY INGREDIENTS

A healthy way to fix a sweet craving and the perfect healthy snack for the summer heat! These ice-blocks are a fantastic snack or dessert for kids and adults. The mango ones taste just like a mango 'Weis' bar! Swap the milk or yoghurt for a dairy-free alternative if required.

MANGO BARS - 4 PORTIONS | DFO, WF, GF, V INGREDIENTS

METHOD

2 fresh ripe mangoes

1.

1/4 cup vanilla yoghurt (or plain greek yoghurt mixed with 1 tsp honey)

Puree mango in a blender or food processor until smooth.

2.

Spoon the pureed mango and the yoghurt in layers into four ice block moulds and freeze.

1 Packet, 375g Carême spelt puff pastry, defrosted 200g Goats curd 150g Cream cheese at room temperature 150g smoked salmon, chopped (do not add salt to mix as smoked salmon is enough) Zest of 1 lemon

METHOD

2 nectarines or peaches, seed removed

1.

Puree all ingredients together in a blender until smooth.

2.

Spoon the mixture in to four ice block moulds and freeze.

1/2 cup strawberries 1/2 cup plain Greek or vanilla yoghurt

CHOC-BANANA - 4 PORTIONS | DFO, WF, GF, V, VEO INGREDIENTS

METHOD

2 fresh ripe bananas

1.

Puree all ingredients in a blender until smooth.

2.

Spoon the mixture into four ice block moulds and freeze.

1 tbsp cacao powder 100ml milk

1 egg, beaten 1 egg yolk, beaten with a dash of milk for egg wash CRÈME FRAICHE DIPPING SAUCE 200 ml Creme fraiche 1 tablespoon capers finely chopped zest of 1 lemon

METHOD 1.

Preheat oven to 200°C fan forced (220°C conventional). Lightly dust work surface with flour. Cut pastry sheet in half and roll each half to 40cm x 20cm. Rest pastry in fridge while you make the filling.

2.

In a bowl combine goats curd, cream cheese, salmon, lemon and herbs. Fold beaten egg into the mixture.

3.

Remove one pastry piece from fridge and place on lined baking sheet. Place half the salmon mixture in the middle of each sheet of pastry ensuring you have enough each side to cover. Bring one side of the pastry up to cover half the mixture, egg wash a 1cm strip along the top. Bring the other side up to encase the mixture and overlap the pastry where it has been egg washed. Repeat with other piece of pastry.

4.

Place in the freezer to set for 15-20 minutes. At this stage you can place in an airtight container and freeze until needed.

5.

Cut each log into 12-14 pieces. Egg wash liberally with beaten yolk. Snip the top of each sausage roll using scissors.

6.

Line an extra baking tray with baking paper and spread the sausage rolls out over two trays. Bake for 10 minutes at 200°C then reduce oven to 180°C and cook for a further 10 minutes until pastry is a dark golden brown.

7.

For creme fraiche dipping sauce combine all ingredients and serve.

TROPICAL - 4 PORTIONS | DFO, WF, GF, V INGREDIENTS

1 tablespoon finely chopped tarragon or chives


56 | T H E B A R O SSA MA G // R E CIPES

RECIPE NICOLE DURDIN SEPPELTSFIELD ROAD DISTILLERS

SWEET WINE, ALMOND, OLIVE OIL & PEAR TART

HOUSE GIN COOLER Our bright and aromatic House Gin is accentuated with strawberries, mint & lime in this light and refreshingly spritzy cocktail. Simple to make, and even easier to drink, the House Gin Cooler is perfect sipping in the sunshine…

RECIPE PETER CLARKE VINTNERS BAR & GRILL Incredibly simple, versatile & delicious – this tart can be served warm or chilled, and made using whatever poached fruit you have on hand (apples & quince also work great). Serve with a dollop of mascarpone or whipped cream, a dusting of icing sugar & fresh, seasonal fruit. PASTRY INGREDIENTS

PASTRY INGREDIENTS

1⁄2 cup plain flour

250g plain flour

2 egg yolks

1⁄2 tsp baking powder

150g butter

1⁄2 cup sugar

3 egg whites

60g icing sugar

1⁄2 tsp lemon zest

1⁄4 cup sugar

1 egg yolk

1⁄4 cup EV olive oil

3 poached beurre bosc pears

1 cup almond meal

INGREDIENTS

20ml sugar syrup (1:1)

45ml House Gin

60ml soda water

METHOD

2 Strawberries

1-2 Strawberries and 2-3 mint leaves to garnish

1.

Mix butter, sugar & flour together, when combined add yolk, combine but work as little as possible, rest in fridge for minimum 30 minutes.

2.

Roll out on floured surface to about 3mm thick, rest in fridge further 30mins. Line a 30cm flan tin & set aside.

3.

Cream yolks, zest & 1⁄2 cup of sugar, slowly add oil then wine, combine dry ingredients & add to yolk mix.

4.

Whisk whites & 1⁄4 cup of sugar to meringue stage, fold into rest of mix. Pour into lined tin & arrange some quartered poached pears on top, sprinkle with slivered almonds.

5.

Bake at 150oC for 1hr, or until cooked.

15ml lime juice METHOD 1.

Muddle 2 strawberries in a tumbler glass with gin.

2.

Add lime juice, sugar syrup and ice.

3.

Stir.

4.

Bruise mint leaves and place into glass with cut strawberries.

5.

Top with 60ml of soda water

1⁄4 cup dessert wine

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58 | T HE B A R O SSA MA G

TURNING SAND INTO WINE Words & photography Alicia Lüdi-Schutz

Sixth generation grapegrower, Christine Canute says she’ll never forget the day she tasted the ’97 Grenache and ’96 Shiraz made from the fruit growing just outside their Vine Vale home.

land of sun, sand and sore eyes!” she says, describing the property’s “2 to 15 feet deep” sand and strong gully winds that blew dunes under the windows and over the driveway, blocking their way to Magnolia Road.

“I just went wow, this can blow any wine out the water!” she recalls with the same sense of joy she felt the moment the Canute family realised they could make Rusden Wines both a reality and a success.

Yet after spreading clay from holes dug on the property and other soil management techniques, the dust began to settle.

“After 20 years of being told by the big wineries that your grapes were ‘sub-standard’, then to have someone make wines like this - you’re standing there, drinking your own product and it’s absolutely amazing – that really convinced us to go for it.” The daughter of Dennis Hage, now 98 years of age, and the late Linda, Chris is the third of seven children raised on a small vineyard in Bethany and despite her father and grandfather and two siblings being vignerons, she was certain she wouldn’t follow suit because teaching was her destiny. “I left home saying I would never go back on a vineyard again… I married a teacher outside of the Barossa - so new blood!” Chris says of her husband, also named Dennis. Dennis laughs, adding, “I’m a Copper Triangle boy, born in Moonta and raised in Kadina. I didn’t know what wine was until I met my father-in-law!” Having travelled with their teaching career, the couple decided to settle in the Barossa and find a “hobby farm”. The old Kraft family homestead at Vine Vale captured their attention. “The house was virtually on the way to being derelict and the property was a wreck but we could buy these 60 acres for less than a one or two acre block with a flash house on it,” says Chris. “This is where Dad came in with his advice and wisdom. He had a vineyard at Vine Vale and said that the property could grow great grapes. Any rate, we decided to purchase it. Dennis was teaching at Faith and I came back on the property to grow grapes… it gave me the freedom to raise our three children, Christian, Hayley and Katrina, here on the property and I loved it.”

Unsustainable grape varieties were replaced with those more popular and Chris heeded her father’s advice and kept the original old Shiraz vines which she nurtured to become the vineyard’s most precious asset. Knowing the importance of education, Chris joined the Barossa Grapegrower’s Association and other committees to further her knowledge. “I was secretary of the Farmers’ Federation for ages, then on the board of BGWA and I’m very proud to have been involved with the setup of the BIL scheme. I knew the value of water because this property didn’t have any bore or functional dam.” But it was Dennis who decided it was time to branch out and make wine. “My friend, Russell Gehling, a fellow teacher at Faith, and I decided to make a barrel each vintage and we made our first batch in 1992,” Dennis explains.

is picked at the right time and suitable winemaking techniques are used, Vine Vale could create exceptional wines you just needed to know the secret. “Christian and I were like sandpaper rubbing together for a while because back when we were selling to wineries we were selling to their expectations. Then Christian came along and said no, no, you can’t pick yet, and I’m watching the grapes dry up! It took us a while. He certainly introduced us to different ideas from what I was used to, which was good.” Christian’s travels to the Rhone Valley inspired him even further and now, 20 years on, 14 different estate grown wines grace the Cellar Door at Rusden, all featuring Amy’s artwork on the labels. “The way we make our wines is more traditional, we don’t intervene a lot. We try not to let process get in the way of the fruit,” says Christian who, along with sister, Hayley Semmler, now run the business after their parents handed them the reins three years ago. Looking back, all generations are proud to have put Vine Vale on the map and they are grateful, even though Chris isn’t all that keen on the name of their flagship shiraz, the “Black Guts”. It was an old nickname that stuck and is now a much loved part of the Rusden vernacular.

The first three letters of each of their names were combined to read “Rusden” and a logo was designed by Faith art student, Amy who had no idea fate would lead her to meeting and marrying Christian Canute, Dennis and Chris’ winemaking son, years down the track.

“All of this sort of stuff kind of seems like it happens for a reason,” says Christian.

Dennis tells how, in 1997, when Christian was doing his apprenticeship at Rockford Wines with the likes of Rob O’Callaghan, David Powell and Chris Ringland, he had come home with a request.

“If you follow your passion, find something you love and work hard at it, research it and get to know it - it will take you places.”

“He asked, can I have a half a tonne of grapes? I would like to make some Grenache - that really was the start,” says Dennis of the seventh generation to enter the fold.

“It’s not as though we haven’t had some very tricky times, dangerous times and hard time and Christian wasn’t the easiest young man to deal with – but we weren’t going to say anything about that,” Chris laughs.

Christian adds, “Dad made Cabernet and Shiraz that year and I made Grenache!”

With her early viticulture experience, advice from family and some borrowed equipment, Chris slowly transformed the vineyard whilst the old house was eventually brought back to life.

Those were the wines his mum had tried that night, the ones American wine advocate, Robert Parker would later rave about, resulting in the old fax machine running hot with orders.

“Someone said to me, welcome to the

The Canutes had proven that when fruit

“I think it is a result of blind faith in God, working hard and not having too much of a plan so when things don’t go right you don’t get too down.

Chris and Dennis agree.

“But when you look back over these 40 years, we definitely have been blessed. Everything has eventually fallen into place….the price of grapes were disastrously low and economically not viable and that’s what pushed us into having to get more out of our acres.” “It became pretty clear this was no hobby farm!” laughs Dennis.


T H E B AROS S A MAG | 59

Amy and Christian Canute; Dennis Hage, Chris and Dennis Hage.

>> Amy and Christian Canute; Dennis Hage, Chris and Dennis Canute.

“If you follow your passion, find something you love and work hard at it, research it and get to know it - it will take you places.” - Christian Canute


WINE REVIEWS

by Tyson Stelzer

TORBRECK THE GASK SHIRAZ 2018 Long one of my favourite Torbrecks, The Gask has risen in the presence of Ian Hongell in the great 2018 season to hitherto unknown heights, with dense iodine and blackberries over a magnificent core of super fine tannins, completed with length and line of outstanding definition.

torbeck.com

96 POINTS

$75

YALUMBA THE CALEY COONAWARRA & BAROSSA CABERNET & SHIRAZ 2015

PENFOLDS GRANGE BIN 95 2016 2016 represents another standout in the fabled lineage of Grange, a season in which unbridled power meets consummate polish, an exemplar of the impeccable balance that defines modern Grange, yet infused with all the enduring potential that its legacy embodies. The bombastic concentration and deeply characterful personality of Grange is something to behold, set apart from the outset by its potent and impenetrable black robe, intense even by Penfolds standards. Exquisite tannins of fine-grained, mouthconsuming presence are never assertive, promising longevity of true Grange proportions. A monumental and worthy benchmark of South Australian Shiraz.

penfolds.com

98 POINTS

$950

The great 2015 season has built a magnificently scaffolded Caley engineered for the long-haul in the true legacy of the great Australian blend. It’s classic and medium-bodied in every way, led triumphantly by Menzies vineyard Coonawarra cabernet (74%) of exquisite redcurrant and blackcurrant definition and fragrant rose petal perfume, impeccably and seamlessly encased in the spice of Barossa shiraz (mostly 1901 plantings) and the chassis of top-class French oak (46% new barriques). For a Coonawarra site of higher clay content, the mineral finesse of its super fine tannins is profound, carrying a finish of honed precision and incredible carry.

yalumba.com

97 POINTS

$365


PEWSEY VALE THE CONTOURS MUSEUM RESERVE SINGLE VINEYARD ESTATE EDEN VALLEY RIESLING 2014 From the coolest slope of the Pewsey Vale vineyard, planted in 1965 at 440-490m altitude. Six years marks a magic moment in the evolution of Contours, with a silky, waxy seamlessness uniting tense lemon, lime and youthful Linden blossom with the wonderfully spicy, toasty allure of maturity. Vibrancy of colour and flavour declares that its grand journey is only just beginning. For all it represents, this is sensational value for money.

yalumba.com

96 POINTS

$37

TORBRECK LES AMIS GRENACHE 2017

TORBRECK THE DESCENDANT 2017

Grenache on another level, with density and presence from tiny bunches, layered with red liquorice, spice and satsuma plum fruit, engineered for the long-haul with two years in 50% new barriques that will lap up time in bottle to integrate. Tannins are finely textured and slatey, reflecting the geology under the red soils of its site. A serious Grenache for the long-haul.

Co-fermented with 8% pressed Viognier skins, this is a Descendant that contrasts great definition of dense, juicy, slipper black fruits with impressively fine tannin structure and the tension of the cool 2017 season. This serves to draw out the finish with fantastic line and length, accented with pepper from both the Shiraz and ripe Viognier.

torbeck.com

torbeck.com

95 POINTS

$200

94 POINTS

$125

DUTSCHKE OSCAR SEMMLER ST JAKOBI VINEYARD SHIRAZ 2017 True to its black label, Oscar is Dutschke's darkest, most brooding and most powerful Shiraz. There's more black-fruited presence here than there is in the more elegant St Jakobi style, and this distinction is more pronounced in the cool 2017 harvest. There's more dark chocolate oak to back it, too, yet never too much for this understated season. Bright acidity and finely poised tannins draw out a long finish.

dutschkewines.com

93 POINTS

$75


62 | T H E B A R O SSA MA G // W I N E REVIEWS YALUMBA THE SIGNATURE CABERNET SAUVIGNON SHIRAZ 2016

HENSCHKE JULIUS EDEN VALLEY RIESLING 2020

TEUSNER RIGHTEOUS FG SHIRAZ 2017

PENFOLDS BIN 150 MARANANGA SHIRAZ 2018

Not that the signatory has any say, but if Yalumba chief winemaker Louisa Rose could have chosen a vintage to put her name to The Signature, I’m sure it would have been one of the all-time greats like this one. There is a regal and distinguished feel to the tension of Cabernet precision, backed with just the right level of Shiraz flesh, woven seamlessly with tiny black fruits and super high-class French oak. Finely polished tannins of powder finesse hold a finish of profound line and length. A brilliant release in the 47 year legacy of The Signature.

Classic hallmarks of granny smith apple, kaffir lime, talc and white pepper announce an impeccably crafted Julius of clarity, focus and impressive concentration. Drought, poor flowering and heatwaves obliterated yields to just 10% of average, but did nothing to diminish refined line and length or enduring stamina. The acidity of a cool February and fine, salty minerality are supported by super fine, masterfully managed phenolics. A great Julius.

An unashamed take on full throttle Barossa Shiraz, Teusner's flagship is built around a dense core of supple, spicy, ripe, old vine black fruits, confidently supported by the dark chocolate and fine-grained tannins oak of French oak (50% new). It holds undeviating line and outstanding persistence and, heightened by the lively acid drive of this cool season, lacking nothing in integrity and generosity.

The inherently plush mood and deep purple allure of Manananga in a warm and dry vintage is scaffolded to compelling effect by Penfolds’ dexterity with both American and French oak and its signature tannin framework. The result is a deep and strong Marananga of medium-term promise that will wow lovers of Barossa density, gloss and polish.

yalumba.com

henschke.com.au

tuesner.com.au

penfolds.com

96 POINTS

$65

95 POINTS

94 POINTS

$45

$160

93 POINTS

$100

HEGGIES VINEYARD ESTATE RIESLING EDEN VALLEY 2019

HEGGIES VINEYARD ESTATE EDEN VALLEY RIESLING 2018

TURKEY FLAT VINEYARDS MATARO 2019

TURKEY FLAT VINEYARDS ROSÉ 2020

The cool, 500mm altitude of the Heggies Vineyard infuses a core of lime and granny smith apple, defining a backbone of crystalline acidity and enduring potential. Eighteen months post harvest, it retains a youthful, pale straw hue and wonderfully vibrant freshness, its maturity lending but subtle hints of honeysuckle, spice and toast. A stunning and long-lived Heggies.

Another fantastic Heggies Riesling that delivers varietal precision, fruit concentration and energy. Even 18 months post-vintage, its tension, focus and acid line uphold exacting precision amidst impressive, spicy fruit presence, drive and cut. It's magnificent now and will age confidently.

A classic Barossa Mataro of unashamedly medium-bodied proportions, uniting the black fruits and savoury allure of the variety with finely structured tannins and intricately poised acidity. It's great to see this variety driven by acidity rather than alcohol, making for a style that will age long and confident.

After the uber-refined 2019, the new vintage of this beloved label is more generous and flamboyant than ever, overflowing with all of the spicy, ripe wild strawberries that characterises Barossa Grenache. It frames this in a pretty, pale salmon hue, refreshing rose petal perfume and dynamic acid drive, making for a style at once unashamedly party friendly and eminently classy.

heggiesvineyard.com

heggiesvineyard.com

turkeyflat.com.au

turkeyflat.com.au

93 POINTS

93 POINTS

92 POINTS

$26

$26

$32

92 POINTS

$24

CHAFFEY BROS WINE CO EVANGELINE EDEN VALLEY SYRAH 2016

HEGGIES VINEYARD CLOUDLINE EDEN VALLEY CHARDONNAY 2019

HENSCHKE PEGGY'S HILL EDEN VALLEY RIESLING 2020

DUTSCHKE 80 BLOCK ST JAKOBI VINEYARD MERLOT 2017

A harmoniously balanced an uncomplicated take on Eden Valley Shiraz, built around the integrity of juicy, spicy dark berry fruits, gently and eloquently supported by a light touch of new French oak. The result is supple and fineboned, ready to drink now.

A Chardonnay from Riesling country: vibrant, tense and elegant, tactically picked fresh and lively in late February and treated with minimal tricks in the winery. This makes lime/lemon/white peach the hero, robed in a pale straw green hue and charged with youthful, energetic acidity and understated lees texture. Eden Valley chardonnay often looks awkward with all the bells and whistles, and this is a case in point that less is indeed more.

Impressive tension was sustained by a cool February in grower vineyards of 500m elevation, in spite of drought and a warm growing season decimating yields to just 10% of average. The result is a Peggy's of impressive concentration and varietal definition of signature granny smith apple and lime fruit, with the exoticism of frangipane and the succulent generosity of spicy white nectarine. Impressive and ready, signed off with long-lingering, linear acidity and impeccably handled, warm season phenolics.

Merlot sits confidently in the elegant guise of the cool 2017 vintage in the Barossa, and the result is a Dutschke more red-fruited, more fragrant, more tangy, more vibrant and ultimately more varietally characteristic than ever. Its colour is paler than usual, and it's none the less for it. Wayne Dutschke has responded sensitively, downplaying oak and emphasising fruit brightness and definition. Don't underestimate its potential, driven more by vibrant acidity than finely structured tannins.

chaffeybros.com

heggiesvineyard.com

henschke.com.au

dutschke.com

91 POINTS

91 POINTS

91 POINTS

$35

TEUSNER THE DOG STRANGLER BAROSSA VALLEY MATARO 2018 A precise articulation of Kym Teusner's aspiration to tame mataro into a succulent, juicy and approachable expression of the Barossa, this is a particularly affable and drinkable take on this at times aggressive variety. Its glossy, spicy black fruits are held in place by fine, drying tannins.

teusner.com

90 POINTS $35

$25

$25

91 POINTS

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

$28


BarossaFresh

WELCOME TO OUR TABLE Entertain with us this summer Did you know that we have a team of qualified butchers on hand seven days a week? Which means our Butchery can cater for any event, so why not ask one of our butchers to design the perfect cut for you? We also stock the finest local produce. From deliciously fresh Parissos Seafood to the tasty meats from Mt Pleasant Butcher… and who can go past Thornby Premium Lamb! With your protein sorted, you now need a salad! Come in and indulge at the Barossa Fresh Market Hall, with delightful salads made from fresh, local ingredients. Enjoy a creamy salad with potatoes from SA Potato Co. or the traditional fresh mix of tomato, cucumber and greens. Our Market Hall is a kaleidoscope of colour, showcasing a diverse range of fruits, vegetables and herbs, from your classics to something a little different.

VISIT US FOR ALL YOUR CATERING NEEDS, OR JUMP ONLINE FOR HOME DELIVERY.

www.barossafresh.com.au

While meat is often the hero of a meal, you can’t go past the essentials that tie the whole dish together. A freshly baked loaf of bread is certainly a testament to that! Whether it’s a crusty cob or fresh rye, our Bakery produces the finest quality baked goods that are sure to please any crowd. Browse our Bakery the next time you visit Barossa Fresh Foodland.

1 MURRAY STREET, NURIOOTPA

I

(08) 8568 6006


64 | T H E B A R O SSA M A G // W E DDINGS

European Homewares & Jewellery Open 7 Days

A fresh start to the day BREADS

PASTRIE S

CAKE S

181 Murray Street, Tanunda SA 5352

Ph: (08) 8563 0096

Ph 8563 0096 181 Murray Street, Tanunda www.tanunda-bakery.com.au

IRONSTONE COTTAGE Barossa’s home for sophisticated and charming Gifts & Homewares

Visit us at 56 Murray Street, Tanunda 8563 2852 www.ironstonecottage.com.au


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

Emalee Guerra & Graham Bates Married at JHA Stone Cellar, Hutton Vale Farm July 10, 2020

It was a special wedding for Emalee and Graham, with a surprise gender reveal being one of their favourite moments of the day. The bride was 20 weeks pregnant at the time of the wedding, and they were expecting their first child in November. The pair organised a special surprise, sharing the moment they found out the gender of the baby by cutting their wedding cake to reveal blue icing inside. The four layer hummingbird cake with the hidden gender reveal was created by the bride’s sister, Amy Hull. It was an intimate, cosy, winter and family only wedding with just nine guests due to COVID-19 restrictions. The groom’s mother and her partner in Victoria, along with the bride’s Auntie and Uncle in Tasmania, joined the wedding day virtually via

Zoom. Unfortunately, they were unable to make the interstate journey due to COVID-19 restrictions. The event was styled by the bride and groom with the help of family and friends, inspired by the historic setting of the JHA Stone Cellar at Hutton Vale Farm. Emalee’s sister, Amy Hull was witness and her niece, Freya Hull was flower girl. Graham’s brother, Chris Bates was witness and the bride’s nephew, Malachi Hull was ring bearer. Graham organised a detailed and thoughtful proposal on the second anniversary of when they first met. He commissioned drawings of Emalee’s favourite houseplants and created a treasure hunt leading from one plant to the next, finishing with Graham waiting with a ring to propose. Due to COVID-19 restrictions, Emalee and Graham look forward to celebrating their marriage with

their friends and family at a later date. Emalee is the daughter of Janice and Aniceto (Nic) Guerra of Angaston, and Graham is the son of Janet Bates and Greg Bates of Rochester VIC and Loxton SA respectively.

E&G BATES Hair & Makeup Hair by Krystal Hili of Texture and Hue Flowers Flowers by Emma and Tom Photography Jessica Mary Photography Celebrant Marisa Wilson


66 | T HE B A R O SSA M A G // W E DDINGS

HOMES AVAILABLE NOW IN NURIOOTPA & TANUNDA

J O I N U S FO R O U R

M E S A D E C O M I DA ( P E R U V I A N LO N G TA B L E L U N C H )

Peru and the Barossa embrace to create something special.

PHOTOS BY CHANTELLE RENEE

Peruvian menu selections inspired and created by our very own winemaker Vanesa Lambert for a truly amazing luncheon celebration. A perfect option for large groups and friends to come together. All ingredients come together through a collaboration of local Barossa providores and our kitchen garden and orchards.

Our Retirement Living communities offer a relaxed, low maintenance lifestyle. Brand new homes in Nuriootpa and Tanunda. Contact our friendly staff, your new home is only a phone call away - 08 8563 7777

This menu is not simply a tasting… It is an experience. Bookings Essential Minimum groups of 6 or larger, available during restaurant hours 55 Long Gully Road, Angaston (08) 8564 2222 | lambertestate.com

QE


WEDDINGS // T H E B AROS S A MAG | 67

Donna Schmidt & Jason Warwick Married at Langmeil Lutheran Church October 26, 2019 Donna and Jason were introduced to each other by a mutual friend. Spending four years getting to know each other, falling in love became easy as they shared many wonderful times together. They were fortunate enough to take many overseas and domestic trips over the course of the many school holidays in this period which suited them both as Donna is in the Travel industry and Jason is a Secondary teacher. While they live in Brisbane, the matrimony has been a truly South Australian experience. Donna spent her years growing up in the Barossa Valley and Jason fittingly decided to propose to Donna in Wallaroo, SA. They were married at Langmeil Lutheran Church, Tanunda by Pastor Julian Bayha.

The reception took place at Chateau Tanunda in the Grand Ballroom for 80 guests catered for by Saskia Beer. Their wedding cake was created by Make it Yours Cakes and Cupcakes. Many of their guests travelled for the occasion and took the opportunity to see the region and state in all its Springtime glory. Donna wore an Australian designed Wendy Sullivan ‘Taylor’ Latte wedding gown. Their attendants were Adriana Campbell, Hayley Radke, Tanya Cavuoto, Jamie Warwick, Ben Warwick and Brendon Jones. The junior bridal party members included Jason’s niece Lucy Warwick as Junior Bridesmaid and

nephews Scott Warwick as Junior Groomsman and Luke Warwick as Page Boy. Donna is the daughter of Liz and Daryl of Tanunda and Jason is the son of Leanne and Robert of Grafton, NSW.

D&J WARWICK Hair & Makeup Barossa Style Bar Flowers Viva Flowers Photography Jessica Clark Photography Honeymoon Samoa


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

2020 South Australian Premier's Food & Beverage Industry Awards

1.

FRIDAY, NOVEMBER 13

Gala Dinner at the Adelaide Convention Centre 1.

2.

3.

4.

5.

Finalist: Daniel Hill, Bec Henderson, Nicole & Jon Durdin and Tom Lawrence, Assistant Distiller in the Emerging Business Award. Finalist: Jon Durdin, General Manager in the Leader Award Finalist: Consumer Award Top 20, Claire and William Wood (Centre), Managing Director, together with Sam Abishara (far left) and Lisa Palmer (far right) from Statewide Super (Sponsor of this Award) Winner: Innovation in Food or Beverage Award, Cherie Hausler (R) Founder, All The Things with Tania Carey (L), General Manager, Food Processing Equipment (sponsor of this Award). Finalist: Business Excellence Award, Andreas Knoll, General Manager and Alex Knoll, Business Development Manager- Barossa Fine Foods and team together with Scott Pangbourne (far right), General Manager, VISY Specialties (Sponsor of this Award). Finalist: Consumer Award Top 20, Sandy and Chris Day (Centre) together with Sam Abishara (far left) and Lisa Palmer (far right) from Statewide Super (Sponsor of this Award)

2.

Photography Andy Steven 3.

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T H E B AROS S A MAG | 69

Look Good. Feel Great. New season Connor has arrived in-store, bringing you comfort and style. We’ve done the hard work for you by selecting the best of the range, making it easy for you to buy and wear. From casual to smart, we have you covered this summer at Rod & Spur.

21 MURRAY STREET, NURIOOTPA

I

(08) 8568 6021

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


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2.

Melbourne Cup TUESDAY, NOVEMBER 3

Melbourne Cup event at Vintners Bar & Grill, Angaston 1.

Emily and Sam Mansfield.

2.

Jess Hill Smith, Justine Henschke, Philippa Lynas and Alex Hoffmann.

3.

Sally Wallace and Julie Healy.

4.

Mark and Susanna Pearce, Sid and Tanya King.

5.

Sophie Eather, Jessica Vandommele, Sally Johnson, Lisa Anderson and Tahnee Bishop.

6.

Tracy and Michael Page.

7.

Michelle Chard, Sally Robins, Kylie Pendergast, Claire Doughty and Fallon Roocke.

8.

Tracey Miles, Lou Hadden and Lilly Miles.

3. 4.

Photography Alicia Lüdi-Schutz

5.

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T H E B AROS S A MAG | 71

OF OUR

CELLAR DOOR IN OUR 130TH YEAR Château Tanunda, Icon of the Barossa, is celebrating 130 years of winemaking in 2020 and is home to some of Australia’s most highly wine experiences and tastings, as well as your chance to experience the highly collectable Old Vine Expressions range from vineyards over 50, 100 and 150 years of age. Tours: Tastings: Leisure: Accommodation:

Bookable tours and private behind the scenes experiences Hosted tastings including Barossa Old Vine Expressions and the Terroirs of the Barossa Relax on the sun-dappled lawns or enjoy a game of croquet with friends Stay at one of our luxurious guest houses in walking distance of the Château

SAVE 10% ON OUR FINE WINE EXPERIENCES Use code ‘BarossaVisitor10’ for online bookings.

www.chateautanunda.com

9 Basedow Road, Tanunda, South Australia cellardoor@chateautanunda.com 08 8563 3888


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Let Marx be the solution to all your real estate needs. New look. New space. Same great values and service from a local team you can trust. Stephen Thompson Sales Consultant

0408 807 047

Sara La Nauze

Director/Sales Consultant

0407 775 951

Wendy Smith

Property Manager

8564 3884

75 Murray Street, Angaston | www.marxrealestate.com.au

Elle McArdle

Sales Admin/Sales Consultant

8564 3884

| RLA 274482