The Barossa Mag - 23 - Winter 2022

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WINTER 2022 | FREE

THE ROAD LESS TRAVELLED Heidi’s truth in the challenge

HAPPINESS ABOVE ALL ELSE A change in direction for Damon

A VOICE AND A DREAM Cloudy’s musical journey


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PUBLISHING DIRECTOR Darren Robinson PUBLICATIONS MANAGER Jordan Stollznow EDITOR Tony Robinson CONTRIBUTORS: Catherine Harper Bec Henderson Heidi Helbig Kristee Semmler Suzannah Smart Lee Teusner Luke Rothe Claire Wood Todd Kuchel Nikita Skuse Mel Jaunay Alicia-Lüdi Schutz McKenzie Thompson Tyson Stelzer Donna O'Neil Amanda Longworth DESIGN Ashleigh Seedsman Matthew Webster Ruby Schutz Georgina Mollet Ryan Dart PHOTOGRAPHY Alicia Lüdi-Schutz John Krüger Pete Thornton Sam Kroepsch Ekkia Evans Dave Graor

Welcome to the winter edition of The Barossa Mag There’s just something that makes you feel content about winter in the Barossa. For some, it’s that certain satisfaction from cozying up by the fire, finding that next winning recipe for a hearty soup or simply the changes in the landscape of our beautiful region. For me, it’s more of a stark realisation. It’s the early morning buckets of water on the car windscreen, the regular requests for Milo from the kids; the increase in ‘movie nights’ because it’s too cold to go outside. Finding comfort. That’s what winter is all about to me and it’s a familiar feeling through the stories of this edition. The past meets the present in an illuminating example of a bygone era at Angaston Blacksmith Shop and Museum. We introduce you to some of the volunteers that support and breathe new life into this local historic site. With four Simpson Desert crossings under her belt, motorcyclist, Heidi Giersch has found the road less travelled is also the most rewarding. As she prepares for the upcoming HARDI Australia 24 Hour Trial, we find out why this cheerful 30-year-old loves riding so much. We go on a musical journey with local artist, Cloudy Davey. With singing and music in her life from an early age, Cloudy reflects on a career full of comfort and happiness.

ADVERTISING Darren Robinson darren.robinson@leadernews.net.au Jordan Stollznow jordan.stollznow@leadernews.net.au WINTER 2022

T H E B AROSSA MAG | 3

| FREE

David Scholz invites us into his workshop to learn about a fulfilling career where he pushes boundaries in the car modification industry. We find out why this local sandblaster is sought after from all corners of the country. With significant life changes that ultimately put happiness above all else, we sit down and reflect with ‘outlaw’ Damon de Ruiter and find out where his passions lie in the next stages of his life. When love blossoms, it’s only natural a dahlia farm follows. From the ‘burbs’ to the Barossa. We share the story of Katie and Rob, a couple who have traded city life for the comforts of the country.

LLED

No matter what warms the ‘cockles’ of your heart, you can rest assured we will continue to serve up a selection of stories to truly inspire.

LESS TRAVE THE ROAD the challenge Heidi’s truth in

ALL ELSE HAPPINESS ABOVE for Damon A change in direction

A DREAM A VOICE AND journey Cloudy’s musical

OUR COVER: Angaston Blacksmiths Photographed by Sam Kroepsch PUBLISHER Leader Newspapers Pty Ltd 34 Dean Street, Angaston 08 8564 2035 info@barossamag.com The Barossa Mag™ All material appearing in The Barossa Mag™ is copyright© unless otherwise stated or it may rest with the provider of the supplied material. The Barossa Mag™ takes all care to ensure information is correct at the time of printing but the publisher accepts no responsibility or liability for the accuracy of any information contained in the text or advertisements. Views expressed are not necessarily endorsed by the publisher or editor.

Kick back, relax and read on.

Jordan Stollznow The Barossa Mag

The spring edition of TBM will hit the shelves on September 14 If you would like to have your business involved in the next issue, please contact the team on 8564 2035 or info@barossamag.com

invitations | stationery paper goods | graphic design market fresh flowers | gifts We stock a wide range of hand selected stationery, diaries, journals, pens and gifts from our favourite brands including Cavallini, LAMY Leuchtturm1917, Bespoke Letterpress and Rifle Paper Co. Fresh flowers available daily.

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TBM

contributors

TODD KUCHEL

ALICIA LÜDI-SCHUTZ

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

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

PETE THORNTON

HEIDI HELBIG

SAM KROEPSCH

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

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

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

MEL JAUNAY

JOHN KRÜGER

NIKITA SKUSE

If words were thread, Mel would have sewn a thousand dresses throughout her lifetime, having been a keen story writer since childhood. After a career lighting the stage and sailing the world, she returned to her Barossa roots in 2018 with her husband and son. She considers it a privilege to be able to share the stories of this special community as one of The Barossa Mag’s staff writers.

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

Nikita has been writing since her departure from the womb and now works as a communications officer and freelance journalist. As a writer, she loves delving into the nitty-gritty bits of gender, sexuality and culture to make people just uncomfortable enough to challenge their perceptions. You can read more of Nikita’s work via her website.

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T H E B AROSSA MAG | 5

20-22

30-32 38-40

45-47

50-52 55-57

CONTENTS 6-7 10 12 14 16 18 20-22 24 29 30-32 34 36-37

Events Community Update Partners Council Update Gardening advice with Kristee Semmler Fashion with Krista Wohldstadt The outlaw Book Review with Todd Kuchel Health and Wellbeing with Lee Teusner Finding the truth in the challenge Local history with Luke Rothe Barossa Unearthed

38-40

A passion for the past

44-46

Blooming beautifully

49

Pet advice with Catherine Harper

50-52

Injecting new life into the past

53-54

Recipes

55-57

Creating a soundtrack for life

58-59

Generations in Wine

60-62

Wine Reviews

63

Barossa Wine with Ruby Stobart

64-67

Weddings

68-70

Social

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6 | T H E B A R OSSA MAG

FIRESIDE FOOD AND WINE FLIGHT

STEW AND SHIRAZ

JUNE 1 - 30 | ELDERTON WINES

JUNE 12 | WHISTLER WINES

Each day during June at 11.30 a.m. Elderton Wines, Nuriootpa invites you to join them for a plate of regionally inspired canapes matched to carefully selected wines.

Whistler Wines, Stone Well look forward to seeing you again for their annual Stew and Shiraz event. This is the biggest event on their calendar, so you don’t want to miss it! It’s the perfect way to take some time out with the family. Get stuck into a bowl of heartwarming stew served by Vintage Chef Co, washed down with a glass of Whistler shiraz (or any other wine that takes your fancy on the day!) Live

This seasonal pairing can be enjoyed seated by their fire place and will be sure to give you a warm introduction to Elderton Wines.

POP-UP BREAKFAST BAR

CARS AND COFFEE

THE BAROSSA FARMERS MARKET

JULY 3 | NURIOOTPA

The pop-up breakfast Bar, located at The Barossa Farmers Market, Angaston will be serving up delicious breakfast rolls, cooked by local personalities who are volunteering their time as ‘chef for a day’. Every Saturday morning your breakfast will be cooked by a guest ‘chef’ who

will create their own version of our iconic breakfast roll, featuring bacon, bread, and eggs from our stallholders but ‘pimped their style’, using only market produce. The chefs will also select a charity to benefit from that day’s Breakfast Bar takings.

Cars and Coffee Barossa is a family friendly event which brings together all motoring enthusiasts, held on the first Sunday of the month at Bean Addiction Coffee Roasters, Nuriootpa. If you love cars, great coffee and food, come down and grab a coffee from the

music by Sammy Brittain and his three piece band will set the mood for the day. Mrs Sippy will also be on site serving hot and cold beverages to keep the caffeine levels up. This is a free event and no bookings are required, but get in early to avoid disappointment. You are encouraged to bring your own tables and chairs. No BYO food, alcohol or pets.

folk at Bean Addiction Artisan Coffee Roasters and Barossa Bean Bar and something to eat from Kiwanis Barossa Valley and have a chat with like minded enthusiasts. All makes, all models, all years welcome.

EXHIBITIONS 25/5 - 25/7 The Urban Jungle by Tom Phillips 27/7 - 3/10 Lost by Renee de Saxe - SALA Festival Exhibition 22/7 - 28/8 ArtLab by Faith Year 8 & 9 arts - culture - heritage - music

IN THE HEART OF THE BAROSSA VALLEY

EXHIBITIONS - HILL & SON GRAND ORGAN GALLERY SHOP - CREATIVE WORKSHOPS EVENTS - SOLDIERS’ MEMORIAL

ORGAN TOURS Wednesdays at 11:30am OPEN daily 11am - 4pm Tom Phillips, Trader Park Girl (detail), oil on canvas, 2021, 167cm x 136cm, courtesy of the artist

(08) 8563 8340 | www.barossagallery.com.au | 3 Basedow Road, Tanunda


T H E B AROSSA MAG | 7

BJORN AGAIN

A LITTLE MORE BAROSSA

JULY 9 | BAROSSA ARTS AND CONVENTION CENTRE

AUGUST 1 - 31

Dust off those flares, platform shoes, satins and get ready to sing, dance and have the time of your life on Bjorn again’s Mamma Mia! The tour will be held on July 9 at 8 p.m. at the Brenton Langbein Theatre, Tanunda. Bjorn Again will play all of ABBA’s biggest hits in an action-packed, highly-entertaining concert that is suitable for the whole family. Bjorn Again have performed over 7,000 concerts in more than 120 countries

Come see what’s cooking this August and ignite your senses at A Little More Barossa – a month long celebration of Barossa’s wine and food, the people and their stories. Taste the flavours of the region, reward your curiosity and embark on endless culinary adventures through masterclasses, intimate dining affairs, long lunches, degustations, workshops,

world-wide, are endorsed by the members of ABBA and are regarded as the most successful tribute show of all time. Suitable for Children 12 years and under with a parent. When booking tickets phone 08 8561 4299 with wheelchair or other special requirements. Tickets can be collected from the venue one hour prior to performance.

self-discovery food journeys and mystery events. Gather at wineries, cellar doors, restaurants, cafes and dedicated culinary workshop hubs and enjoy the festivities that celebrate and showcase the Barossa’s world-class reputation as a premier wine and food region. The full A Little More Barossa programme will be released in July.

24 HOUR TRIAL JULY 9 - 10 | KAPUNDA This year’s Hardi Australia 24-Hour Trial will commence on July 9 from the Kapunda Trotting Complex. As well as men, for many women the 24-hour event has continued to be

an action-packed weekend for riders and spectators as they watch some of the best riders across South Australia perform at some beautiful country locations in the Kapunda and Eudunda regions.

BAROSSA WINTERFEST AUGUST 6 | NURIOOTPA This year Coulthard House and barn in Nuriootpa will come to life again for the Barossa Winterfest on August 6 at 10 a.m. till 3 p.m. Snuggle up by the barn fire and enjoy local wines, food trucks, stalls, music

and more. This year’s event will be larger as organisers welcome a range of stallholders and groups from around S.A. to this fun, pet and family friendly event.

BAROSSA MEDIEVAL FAIR AUGUST 20- 21 | LYNDOCH VILLAGE GREEN The 2022 Barossa Medieval Fair will take place at the Lyndoch Village Green over two days. This year’s event will welcome reenactors, groups and medieval

merchants from around Australia to Lyndoch. This year includes a full combat arena, archery, tavern, food trucks, hands on activities and loads more.

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A new journey unveiled

A STORY OF FAITH, HOPE & LOVE In the foothills of the Barossa Ranges, the sun sets over the village of Krondorf. The broad western sky is streaked with orange and peach, while late autumn vines quiver in the last of the fragile light. It’s a sight that evokes reverie, peace, and inspiration, catching the breath of those who witness it, just as it must have for the Silesian winemakers who settled here in 1847. For it is with them the Krondorf story begins. A story of love, faith and hope. A story by no means fully told. For Krondorf Head Winemaker, Nick Badrice, the three pillars of love, faith and hope the Silesians lived by continue to underpin the values of Krondorf wines today. “That always remains in the background

of what we’re doing,” says Nick. “It’s a brand that we’re trying to protect, and not lose sight of the fact that it does have all that history. “But it’s time for us to build the next bit of history.” For the first time in years, the Krondorf brand has found a bricks and mortar home in the main street of Tanunda, the new Krondorf Cellar Door & Wine Bar which serves charcuterie platters and artisan pizzas, alongside Krondorf’s collection of award winning wines. The former Schulz flour mill, dating back to 1848 and steeped in rich history of its own, was a fitting choice to present a wine experience layered with story and provenance, from Silesian heritage, to the winery’s 1970s origins and coveted 1980 Jimmy Watson trophy win, to the internationally acclaimed wines of today.


ADVERTORIAL

“It feels amazing, I can come down here and pour the wines that I made and engage with people myself as a winemaker. It’s fantastic.”

- Nick Badrice

for Krondorf Wines Here, in a space re-imagined by JBG Architects with sophistication and grace befitting of such a special brand, that journey is unveiled, through words, show, and, of course, taste. “We’ve launched a cellar door exclusive collection of wines showcasing different terroirs and expressions of the Barossa region,” says Tony Ganzis, Cellar Door Manager. “Our Shiraz Experience takes the customer on a journey through six different wines from our Single Sites and Multi Vineyard Sites across the Barossa.” The newly released Krondorf Icon collection of wines for 2022 are a highlight, including the 2020 Krondorf Old Salem Barossa Shiraz, 2019 Stone Altar Old Vine Barossa Valley Grenache, the inaugural launch of the 2020 Stone Altar Old Vine Barossa Valley Shiraz and the flagship 2018 Krondorf 121 Settlers Old Vine Barossa Valley Shiraz.

“These are Krondorf’s most celebrated and regarded wines, only releasing the new vintage in May each year, showcasing Krondorf’s highest quality of fruit sourcing and immense attention to detail, to be enjoyed upon release as well as prosperity for long-term cellaring potential,” says Tony. “Entirely sourced from premium parcels of grapes from owned vineyards and often from multi-generational growers, these wines are proudly Barossa grown and crafted. “The Cellar Door also provides exclusive pre-release access to these wines via 121 Wine Club membership.” Having made Krondorf wines since the mid-2000s, launching a place to share his passion with customers face to face is like discovering a lost chapter to a favourite book for Nick. “It feels amazing,” he says, with a smile

that conveys genuine delight. “I can come down here and pour the wines that I made and engage with people myself as a winemaker. It’s fantastic.” For locals and visitors alike, the venue’s appeal lies in a deep connection to time and place, and authenticity of experience. “It’s about storytelling here, as much as it’s about pouring wines and preparing food,” says Tony. “As soon as someone arrives at the cellar door we take them on a journey.” Visit the Krondorf Cellar Door & Wine Bar 32/34 Murray St, Tanunda, SA 5232 Book a tasting experience Phone enquiries: (08) 8561 2298 Email: cellardoor@krondorfwines.com.au Bookings: www.krondorfwines.com.au/ visit-our-tanunda-cellar-door/ Please Drink Responsibly


COMMUNIT Y NEWS

Seppeltsfield Rd Shiraz Gin awarded highest ever score at international competition The fourth vintage of Barossa Shiraz Gin from Seppeltsfield Road Distillers was recently awarded an Outstanding-Gold medal, with an unprecedented 99-points for a gin at the International Wine and Spirits Competition (IWSC) in London earlier this month. Nicole Durdin, Head Distiller/ Owner and husband, Jon, Managing Director/Owner

welcomed the results. With two gins receiving a GoldOutstanding medal, the 2021 Barossa Shiraz Gin was the only gin in its category of Flavoured Gin to be awarded 99-points, closely followed by their new release Musician’s Cut to be awarded 98-points in its first ever competition.

The significance of this award is not lost on Nicole and Jon, as the first gin to ever be awarded 99-points from the IWSC. “IWSC is the most respected of the global spirits competitions. To gain this recognition highlights the quality of our product to new and existing markets around the world,” said Owner Jon Durdin.

Club & commercial meeting the needs of sporting teams With winter bringing both the warmer clothes out of the wardrobe as well as weekend winter sport, the ovals and netball courts are packed and busy on a Saturday once again. As the newest addition to The Barossa Co-op, Club & Commercial has broken free of the traditional brick and mortar and out onto the roads of Barossa and beyond, while still retaining the love of community spirit, including that of local sporting teams. Established in mid-2021, Club & Commercial is a new mobile store that can come to you as a one stop resource for all your apparel and equipment needs. These services can assist sporting teams, both summer and winter, or

the trade or hospitality industries. With many services available for local teams such as embroidery, heat press, uniforms and equipment, Business Manager, Mr Paul Schupelius is excited for the year ahead. “With many years of working closely with local sporting clubs, it is fantastic to be fully focused on meeting the needs of our clubs which bring community involvement. "Having the opportunity to further engage with local industries and businesses to supply work uniforms and PPE equipment and delivering prompt and professional service is what Club & Commercial is all about,” commented Mr Schupelius.

Croquet anyone? The Victoriana Society of South Australia provided quite a spectacle at this year’s Barossa History Fair, which was held at Angaston on May 1. The Society re-enacted an old photo, taken in 1867 at Angaston, of a group playing croquet on grounds overlooking the town.

Ms Linda Russo, president of the Victoriana Society, and Dr Bill Gransbury, president of the Angaston and Penrice Historical Society, were stars in their magnificent costumes. As a matter of interest, a croquet lawn later existed on Dean Street, whereon an office for the The Leader newspaper was built and opened in 1924.

The re-enactment: James Larsen, Dr Bill Gransbury, Dylis Mort, Camilla Biel, Jesse Jacobs, Linda Russo, Paul Fribbins and Tricia Hardiman re-enact an 1867 croquet game. Photo by Karina Cook.

The original: Dated around 1867 and taken near the Old Union Chapel. Colourised by Kelly Bonato (A Colourful History).

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partners TBM

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

WHAT MAKES WINTER IN THE BAROSSA SO SPECIAL TO YOU? Winter is the perfect time to get cozy and enjoy the beauty of the season.

tend to the hibernating vines, pruning the mass of canes left behind from vintage.

The sound of rain on the roof, homemade soup and hearty casseroles enjoyed with a bottle of red is something I enjoy this time of the year.

Winter in the Barossa is the epitome of comfort and homeliness that both tourists and locals cherish. Kerry Hampel,

Branding & Business Relationship Manager Barossa landscape transforms as lled atThe the Heritage Gallery, located at Gawler Civic Centre vineyards shed their leaves and vignerons Barossa Enterprises

how to make that entertaining and educational for everyone.”

ious exhibition ‘Fire the Cannon’ was a ion of the Gawler Institute building. “The nstitute was a bringing together of a sive group of people who wanted to promote wth and development of the town of Gawler cultural and educational activities 150 years

The up-coming exhibition ‘Golden Land – Food Production in Gawler’ will educate the community of the varied and complex history of food production in Gawler from the Kaurna community’s selfsufficient and sustainable life style to the industrial scale production of wheat, eggs, dairy and brewed beverages in the 19th and early 20th centuries.

e ‘Fire the Cannon’ was based on a person me having a cannon that was reportedly MS Buffalo that was fired on the day the mail n Gawler.”

It will be a fun and interactive exhibition with visitors able to experience kitchens from the 1880s, the 1920s, the 1950s and the 1980s complete with many objects that are no longer found in modern households.

y from London, Richard worked as a director in design and advertising agencies. moved to South Australia 16 years ago, fell into’ his passion as an exhibition for museums, stately homes and tourist ns.

We’ve taken our love affair It will be an opportunity for reminiscing about with sunlight to new levels

lifestyles past and also exploring how much time and effort went into providing meals for families.

edIntegrated in Adelaide, Solar he set Energy up his business now standard repair | to restore | refresh Richard believes it is important tell these stories ic Creative’. Richard told The Barossa Mag Our designs have always made use of our most abundant resource, the and remind visitors that the Kaurna and other hissun,job. with clever designs allowing light and fresh air to flow through our groups lived and managed the land. homes, particularly living areas. Now we’ve taken our love affair with onsunlight design for museums is very diverse, you to new levels. Because we’re so serious about sustainable living,Further information is available on the Council’s owallwhat youhave arestandard goingintegrated to have topower. interpret,” of our homes solar Come and see website www.gawler.sa.gov.au/culturalour new range and discover easy living and a brighter future. You suddenly have to immerse yourself into heritage-centre. c, do research and come up with ideas on 8301 8300 galleryliving.com.au Our display homes are located at Seaford Heights and Mount Barker

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COUNCIL UPDATE

Explore Barossa heritage with new app People can explore the history and heritage of the Barossa region thanks to a new Barossa Heritage Trails App.

Barossa Regional Heritage Network, Foundation Barossa and the Peter Lehmann Arts & Education Trust.

Featuring six self-guided walking trails and one driving trail, the interactive app highlights the rich and sometimes littleknown heritage stories and experiences of the region.

Barossa Mayor Bim Lange said the App is a wonderful addition to the region’s heritage experiences, both for local residents and visitors.

The trails were created with local heritage groups and feature the townships of Angaston, Bethany, Light Pass, Mount Pleasant and Tanunda, with a trail for Nuriootpa coming soon. Users will enjoy text, photos, video and audio as they explore unique locations, buildings and historic sites, encompassing both First Nations and European settlement. The project is an initiative of The Barossa Council Public Libraries supported by

“We hope the App will inspire people to discover more about the character of the Barossa and encourage visitors to stay longer for a greater depth of heritage experiences,” he said. “We believe it will appeal to a wide range of users, from heritage enthusiasts to families and school children. “This virtual experience will elevate heritage trails as a must-do experience, alongside our premium food and wine offerings. “We want to recognise the work of

our local heritage groups for helping customise the trails to reflect the unique attractions and experiences that make the Barossa so special.” Foundation Barossa spokeswoman, Annabel Elton-Martin said the Peter Lehmann Arts & Education Trust came about to memorialise Peter Lehmann, a true son of the Barossa and supporter of all aspects of Barossa culture and heritage. “This Heritage Trail App will provide education and access to the unique history and heritage of the Barossa region, and ensure the important stories are not lost and are available to both current and future generations,” she said. The Barossa Heritage Trial App is available for free download on Apple and android devices.

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16 | T H E B A R OSSA MAG // G A R DEN

Something a little different No doubt at one time or another we have all enjoyed fruits such as apples, pears, watermelon, apricots and strawberries from the shops, our own gardens or local orchards.

similar to that of a rockmelon or honey melon.

with its gorgeous and dense foliage. PERSIMMON Rich, sweet and delicate in flavour, persimmons have a taste like no other. ‘Fuyu’ is the most popular variety these days as it’s skin doesn’t have that astringent taste like some of the other varieties can if not eaten when fully ripe.

However, sometimes it’s nice to try something a little different, or better yet, grow something a little different. Unusual and exotic fruits can be found around the world, many of them being tropical fruits which won’t grow here, but that doesn’t mean we can’t grow our own unusual fruits right here in the Barossa.

Persimmons are delicious in pies, cakes and puddings and they are also an incredibly attractive tree in the garden, with stunning autumn foliage. DRAGONFRUIT

FEIJOA

Becoming more and more popular, these unique fruits look like a mystical dragon egg.

Also known as ‘pineapple guava’ quite simply because it tastes like a cross between a pineapple and a guava.

They have a light melon or kiwi fruit flavour and are actually produced by a type of cactus.

This highly fragrant fruit is delicious eaten fresh by cutting in half and scooping out the flesh.

Dragonfruits are great fresh, in smoothies or juices and in fruit salads where they give a real wow factor.

Feijoas also taste great in jams, cakes, salsas and jellies. For anyone feeling adventurous, there is also a Feijoa flavoured vodka available that tastes amazing with apple juice! A Feijoa tree will grow 3-5 metres tall but can be kept smaller with pruning.

&

Pepinos are a small rambling shrub that prefers a part shade or slightly sheltered position and they can grow and produce really well here in the Barossa.

They are really good for you, and pack an antioxidant punch!

Bursting with zesty flavour, they have a lemon/ lime flavour and work well in any dish that calls for a citrus tang.

Pomegranate seeds are best eaten fresh.

Finger limes are an Australian native plant, native to the sub-tropics in QLD and northern NSW.

They look and taste amazing in salads, great on yoghurt and ice cream and lovely just as a snack on its own. Pomegranates are a very ornamental large shrub and very hardy once established.

Here in the Barossa, grow them in a partly shaded north facing position protected from the worst of the frosts.

Nothing beats the taste of home grown produce, and if you have the space, these more unusual fruits are no exception.

IRISH STRAWBERRY TREE

They are certainly a great talking point and add interest to many dishes and also to gardens.

PEPINO

They have a slightly gritty texture and a woody, apricot, guava, peach type flavour.

Given the right position, all these fruits will grow here in the Barossa, satisfying your taste for something a little different. Happy gardening!

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The fruit of finger limes are prized for their ‘caviar’ type texture and appearance.

The fruits of the Irish strawberry tree can be eaten fresh or in jams and sauces.

PTY

They make a lovely addition to the garden and the fruit is a bonus.

FINGER LIME

As with many cacti, a sunny, frost free position is best.

GAS

Irish Strawberry trees are an attractive tree or large shrub with dark green leaves and bell shaped cream flowers.

A bit more well known, but still not commonly available, pomegranates are round, red fruits, packed full of crunchy, juicy seeds.

Called so because their bright red fruits resemble little strawberries.

S

P LUMBI NG

The best way to eat them is to peel their thin skin off and eat fresh or with ice cream.

They can grow quite large and heavy and supports are often needed.

Pepinos have a distinctive melon flavour,

It also makes an attractive fruiting hedge

WORDS KRISTEE SEMMLER THE BAROSSA NURSERY

plumpride1@gmail.com

www.plumpride.com.au

plumpride1@gmail.com www.plumpride.com.au

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18 | T HE B A R OSSA M AG // FASHION

Winter styling with Orchard Lane Bidding farewell to the breezy warm days of summer is always tough. When the winds grow chilly and the nights get colder, it’s certainly a bittersweet feeling. But, the change of the season signals months of comfort and cosiness ahead! Coats and jackets, denim and patterns, winter is the time to have a full wardrobe of staple looks that can be easily dressed up for casual days as well as nights out. The fun in the winter wardrobe is that you can have a rotation of looks to mix and match. If you’re trying to figure out where to start with your winter wardrobe rotation, we have the styling tips for this season for both men and women! IN TRENDS THIS SEASON Every year brings new trends for the seasons, along with classic favourites. Winter is a time for keeping warm as well as stylish, so it’s time to love your layers! For the women: oversized shirts, especially long sleeve button ups, are super on trend this season! Take your pick between striped, gingham, check, classic white or even add a pop of colour to your look. Pair with your favourite jeans and half tuck in the shirt for an effortless and relaxed look, or style it open with a tank top or wear it on its own. Knitwear continues to be a winter staple

and is always popular as soon as there’s a chill in the air. Chunky knits such as cardigans and oversized jumpers are perfect for the cooler months and are so easy to match with your favourite pant and boots for a classy and sophisticated look. When it comes to denim, skinny jeans have taken a backseat in recent years, with slightly slimmer fits even becoming less prominent. In their place, we’re seeing relaxed-fits reminiscent of the 80s and 90s making a comeback. For the women: mum jeans, boyfriend jeans and flares are still the top picks, and can be easily styled with both regular and oversize fit tops and a pair of boots or white sneakers. For the men, the regular straight fit has taken preference over the skinny/slim fit. There’s no doubt patterns are always in style, and it’s likely you’ve noticed check prints popping up everywhere! We’ve been seeing this trend frequently in men’s shirts and women’s coats and jackets.

WORDS KRISTA WOHLSTADT BAROSSA HOMEWARES

jeans and t-shirt, and finish it off with a pair of boots for the perfect casual winter look! For the men, pair a plaid button up with jeans or neutral toned pants for an effortless look. When it comes to winter colour palettes, neutral tones are always in style, and there’s no denying brown is the shade of the season. Light brown, dark brown, it’s everywhere! The perfect thing about neutral tones like brown is that they can easily be added to your existing rotation, and mixed and matched. For the women: If you’re a little nervous about trying a different colour to wear, try easing into the trend by opting for a brown knit, but if you’re prepared and ready to jump straight in, put together an outfit made up entirely of neutral tones for an effortlessly chic look. Mix shades of brown with your top and jacket or coat, and tie it together with white pants or jeans. For the men: opt for a brown shade for the classic button up.

Channelling a classic style, this trend will satisfy fans of heritage-style clothing, outdoor enthusiasts and the sophisticated alike!

Corduroy jackets are back in style, and incorporating one in a tan colour and tying it together with the classic white tee and jeans can make a great look.

For the women, pair a plaid patterned coat, jacket or shacket with your favourite

A new addition to the winter fashion trends this year is blazers!

You can easily add a blazer to your staple workwear wardrobe, and they can easily dress up any outfit and make you look super fashionable and on-trend. They don’t have to be a bold colour. Blazers in black, white and neutral colours will easily add style and sophistication to your look. Another fashion newbie this year is the shacket. If you can’t decide whether you’re hot or cold, add this shirt and jacket hybrid to your transeasonal wardrobe. For the men: the 2022 trends are becoming a mix of 90’s style with the colour trends of the 70’s. Relaxed clothing is here to stay in the post pandemic era, with loose overshirts and hoodies ever the popular and warm winter choice. Tan and classic neutrals remain the top picks for the winter styles, but pops of colour are becoming increasingly popular. It’s easy to incorporate colour with a button down with fun colours and patterns. Winter is the perfect time to find your style with the art of layering, plus a range of key colour palettes. With a few key pieces, revamping your wardrobe for the cooler months is a breeze.

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“It sort of combines everything I like. Four wheel driving, camping, shooting feral animals, seeing the country, and old country pubs.” - Damon de Ruiter


T H E B AROSSA MAG | 21

The outlaw WORDS MEL JAUNAY PHOTOGRAPHY JOHN KRÜGER

There’s a strong smell in the air at Outlaw Wines in Nuriootpa, essence of a vintage that has, for owner, Damon de Ruiter, yielded both satisfaction and disappointment. The concrete floor is mirrored with water, as Damon purposefully attacks it with a pressure washer, banishing spilled blood of 130 year old vines. After a promising start, this year’s vintage of OG shiraz, Damon’s premium drop, which usually spends 30 months in oak and another couple of years maturing under cork, sadly, isn’t to be. For someone who’s had to discount such valuable bounty, Damon’s demeanour is surprisingly jovial. “This vintage is my best vintage, because I didn’t have to juggle the cafe and here,” he declares. Like the wine, Damon’s journey to maturation has involved significant life changes that, ultimately, have made him value happiness above all else. “You only get one hit at life, and that’s where a lot of people lose scope on what they do. They stay in a job they hate, they stay in a relationship they hate, they just do things they hate,” Damon continues, pausing to roll a cigarette. “I want to do something I like, and I want to be someone I like.” It’s what’s led him to sitting in this shed, home base of his small wine-making enterprise, at midday on a Wednesday,

>> Lana Edwards and Damon de Ruiter.

after having just spent a relaxing week camping on his 550 acre lifestyle block at Locks Well on the Eyre Peninsula with the woman he loves. Not that long ago, he would have been up to his elbows in pizza dough for the lunch time rush at Roaring 40s in Angaston. After 20 years in that business, which earned him a level of notoriety around the Barossa, Damon made an exceptionally quiet exit last year, taking himself off social media, and stepping right out of the limelight. “At the age of 56, I didn’t really want to work for the rest of my life,” he says matter-of-factly, tapping his cigarette into an ash tray. “I’ve seen too many people, family and friends, that go until they’re 65, 66, 67 in a job, retire, and are dead within a couple of years. I wanted to get out early, so I could enjoy it. “I’m still selling the wine, but I’m just taking a lot of time out, and it’s good because it clears your head. You start thinking differently. You’re not making rash decisions. “You’re thinking more about the future of where your life wants to take you.” At the moment that future involves pushing Outlaw Wines further into the expansive reaches of rural South Australia. “The Outlaw label sort of sits in country pubs. Half the blokes that pull up out the front have an Outlaw sticker on their ute,” says Damon. “Pubs out in the country, no one gets there. So to actually have someone come into a pub that’s 300km or eight hours from Adelaide and actually walk in the door and sell them product, it’s been very effective. “It sort of combines everything I like. Four wheel driving, camping, shooting feral animals, seeing the country, and old country pubs. It’s a bit of a no-brainer really.” Outlaw Wines, which is now a joint venture with 25 year old son, Jett, a third year wine-making student at Adelaide University, began in 2006. It’s purposely been kept small, “a one man show” in terms of physical operation, where everything from fermentation to corking takes place under the same roof.


22 | T H E B A R OSSA M AG “When you’re a chef, you taste so many wines, and you’re doing so many dinners with wine-makers, I got pretty enthused about it,” says Damon of the label’s genesis. “I’m more of a traditionalist. I like big wines and I like them under cork. But that’s how I learnt.” A lot of that learning occurred while Damon ran the restaurant at Collingrove Homestead for a few years after he first arrived in the Barossa Valley in 1999. Prior to that, he’d owned seafood cafe-restaurants in north west WA for seven years, which is where daughter, Penelope, now 29, and son, Jett were born. Originally from Hobart, Damon’s work and travel history through his teens and twenties is vast and varied, with plenty of it involving long stints in the seat of his Harley Davidson, taking in a lap or two of Australia. He did his chef’s apprenticeship at Wrest Point Casino at the age of 16, after “flunking” the exam to get into the police force. “I learnt under old school chefs, like Gordon Ramsey personified,” recalls Damon.

>> Damon de Ruiter and his son Jett.

“You were taught very hard, and you were paid nothing.” Damon’s big wines have, like him, big personality, likely steeled by those early days of hot kitchens and even hotter tempers. He’s never been one to take himself too seriously, but admits there’s been triggers that have inspired him to now lead a more ‘zen’ life, one where whiling away an hour watching his chickens scratch around their pen is time well spent.

Lana, his partner of ten years and a Masters psychology student, has been a big part of that re-invention. “We talk a lot,” says Damon. “We go for walks everyday and that’s our problem solving time for both of us. “By the time we come back, we’ve cleared the air, we’ve set a path for the next day, and you feel better about yourself.” Returning to work after six months out for a “busted” tendon in 2019, Damon found himself unable to recapture his earlier passion for the cafe, foreshadowing his departure from Roaring 40s. However it was the untimely death of his best mate, Michael Tamme from a brain tumour that ultimately pushed him into making the break. “He passed 18 months ago, and to me, that was my switch,” says Damon. “He was 54. Life’s too short.” Nowadays, Damon admits he’s happy not to leave the property for days at a time, and when he does, you can bet it’s only for something he really wants to be doing. Some of best wines take time to mature, but once open, can bloom so briefly that if not savoured right away, lose their vibrancy. “What is the future? Well, you could walk down the street and get knocked over by a bus,” Damon says. “Lana and I want to get on the road and travel around once she’s finished her Masters. “That’s the small future. Just to head out and do things.”

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24 | T H E B A R OSSA MAG // B O OK REVIEW

BOOK REVIEW e @TDKuchel

REVIEW BY TODD KUCHEL

The boy who saw in colours WRITTEN BY LAUREN ROBINSON What if colours could speak?

once again to the colours for guidance.

of this topic.

The boy who saw in colours, is

Lost in the school that discourages the

With the interesting spin of

the debut, historical fiction novel

very idea of individuality, Josef realises

Synesthesia, I found this like no-other

by Lauren Robinson, about Josef

that it is through art that he can express

book I have read, and enjoyable for the

Schneider, a young boy with

himself.

same reason.

Synesthesia, living in Berlin, 1939.

Winner of literary Titan’s gold book

A book that will appeal to those with

Josef had learnt to paint from his

award for fiction, nominee of Biba

an interest in WWII and even moreso

grandmother and loves art, but when

Award 2020, long-listed for Saba book

to those who can relate to seeing the

she’s gone and World War II begins,

awards, and short-listed for Indy book

world in a different light.

he and his brother are torn from their

awards 2020.

Although, The boy who saw in colours,

parents and sent to an elite school for

This incredible story is like poetry,

was released in 2020, it is set to be re-

shaping children to fit the master race.

beautifully written, though often

released later this year.

As a nation holds its breath, Josef turns

difficult to read due to the grim reality

Instagram @laurenrobinsonauthor

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CULTURAL HERITAGE CENTRE C ULTURAL HERITAGE GALLERY The new exhibition is Behind the Scenes: The History of Theatre and Entertainment in Gawler. Theatre productions and musical entertainments have been central community events in Gawler since the 1850’s. Peer ‘behind the scenes’ of some of these productions and learn more about the creativity and effort that went into amazing productions including the 1881 performance of HMS Pinafore which the visiting Australian Eleven Cricket Team attended. Take a selfie on our recreated 1880’s stage, test your knowledge of musical instruments at the big band interactive. Smell the stage paint, marvel at the costumes, immerse yourself in the stories of entertainment in Gawler over the last 170 years. Admittance is free - open 6 days per week.

C ULTURAL HERITAGE RES EARCH CENTRE Located on the lower ground floor of the Gawler Civic Centre, the Research Centre allows researchers, students and the public the opportunity to access the large and unique collection of artefacts, archives, photographs and books that compose the Gawler Heritage Collection. The Local History Collection is also available at the Research Centre. Visit the Gallery and Research Centre in person or now online: www.gawler.sa.gov.au/culturalheritage

Gawler Civic Centre

89-91 Murray Street, Gawler SA 5118

Phone 08 8522 9267

Email: civic.centre@gawler.sa.gov.au

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The Homburg difference Our people, our clients, our community The name Homburg is synonymous with providing a sense of stability in the field of real estate, with foundations as solid as the iconic Tanunda main street building in which the family-owned company began in 1904. Trust, integrity and communitymindedness were the strong values founder, Fritz Homburg instilled on day one and they continued with his son, Robert and the custodians that followed, including today’s coowners, Guy Draper and Andrew Beadman. While the current duo say their chapter is “but a sliver” in the company’s long history, they are adamant in making it just as impressive as they clock up seven years in partnership this year. Laughing cheekily about there not being a “seven year itch” in sight, the cheery banter between Guy and Andrew reflects their fun-filled friendship, yet it’s one that never disregards the mutual respect they have for each other. Both agree they are first and foremost family men and in business they are driven to achieve nothing less than excellence in their chosen fields. Guy, a veteran of 25 years in Real Estate sales, thrives on competitiveness, a trait he’s had throughout life whether it be going for goal in footy “back in the day”, or in business, achieving a sale. “If I don’t get a listing and I didn’t get annoyed, then it’s time to get out!” he says with a cheeky glint in his eye, clearly driven by the challenge.

“I want to get an amazing result for people. First it’s getting the listing, then it’s being able to hang your hat on a result where you see the owner’s eyes are looking like dinner plates and they’re saying ‘Oh My Gosh! How did that happen?’ That’s what drives me.” Not one to sit back and relax for too long, Guy’s friendly “go get ‘em attitude” has served him well as he focuses on getting the job done and always being available for his clients. “I learned long ago, the core of what you do as a real estate sales person is you must work in the vendor’s best interest in all respects. I reckon that’s what makes it one of the easiest jobs in the world.” He and his team of four sales consultants, including former owner, David Braunack with his almost encyclopedic knowledge of Barossa vineyards, are based at the Tanunda office. It’s here Guy’s management style contributes to the Homburg philosophy, where mentoring and nurturing between the experienced and the up-and-coming flow freely. “We could fill the place with 10 sales people and have them fight amongst themselves, but our philosophy has always been that whoever is here needs to be a good, solid operator and also work harmoniously together,” he says. “What you see in this office is not put on, it’s real and we know that doesn’t always happen in other places. “You can’t fake what we have, it’s genuine.”

Just as Guy’s domain is sales, Andrew’s is property management and commercial leasing and while they both have an understanding of each side of the business, they maintain focus in their own areas. “We are here for each other, but we really both stay in our lanes,” says Andrew. “It’s the best of both worlds from a consumer’s point of view because we are specialised, but we care holistically for their needs.” Working from his Nuriootpa office at 16 Gawler Street, Andrew describes himself as “calm and logical”. He’s rarely ruffled when the pressure is on, a trait that bodes well in his world. “It’s a very emotionally charged environment we work in, we are dealing with many people’s lives,” Andrew says. “I am able to detach a lot of the emotional response from it, take responsibility in some cases and make things right. There are a lot of judgment or captain calls where you just go, no, we have to make this right.” Guy is proud of his business partner’s approach. “Andrew’s ability with people is amazing. The stuff that gets thrown at him at times, I would probably put the boxing gloves on and go in! He’s just got this beautiful way of making it all happen.” Creating an enjoyable workplace which reflects the family values Homburg represents is paramount.

Property management. Back: Donna Thorpe, Penny Peters, Tamara Jenke, Bev Linke, Darren Carter. Front: Emily Cattell, Sara Lowke Kylie Brown and Andrew Beadman.

“There’s no silver bullet for culture, it’s lived and breathed every day,” says Andrew. “Staff are the heart of the business, I know that rolls off the tongue and you often hear it, but it is extremely valuable to have the right people in the right seats in every element of the business. “Retaining good people does come down to providing a good, solid environment where people come to work and are happy to be here. They align with the values, they know what they are doing and we all just get on with it.” Keeping the sales side of the business separate from property management doesn’t mean there isn’t “cross pollination” according to Guy and Andrew. For instance, when Guy’s team sells a property and the client decides to rent it out, Andrew’s team is ready and waiting. “The photos are done, the information is all there, the right conversations are had and the tenant moves in,” Andrew explains. “And vice versa, if we manage a property and the owner wants to sell - it’s seamless.” Remaining in separate locations does, however allow for even greater specialisation and accessibility for clients. “There is somebody immediately available, someone who owns the business that people can get to who is not distracted by other elements of the business,” says Guy.

Sales consultants, Polly Schulz, David Braunack and Rohan Semmler.

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With such deep knowledge and experience in both teams, comes an even greater ability to pivot at a moment’s notice, especially in times of unpredictability. “I think it’s important to get our teams together,” explains Guy. “There is at least a weekly catch up and that’s where discussions happen around what’s going on in the market and what to be prepared for. Everyone gets to share ideas. “In a boom market, there’s still strategies that you employ to get an even better result, and in a tight market, there are strategies too... We know, because we’ve experienced it.” “As there is for property management,” adds Andrew. “If there is a situation that is not quite right, there are strategies we know to resolve it. “You draw on that depth of knowledge and experience from across the whole team.” Informed decisions create solutions. “We have the nimbleness, the flexibility and versatility because we are not having to wait for answers from a head office, we can pivot with what needs to happen,” says Andrew. “That’s the Homburg difference.”

Sales consultant, Felicity Cock.

Homburg.com.au 8562 2600 RLA219152

Andrew Beadman and Guy Draper.


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Madeline Prowd, Shift/Intersect (series), 2019-2021. Photo: Pippy Mount


HEALTH // T H E B AROSSA MAG | 29

Immune Wellness NOW WORDS LEE TEUSNER GO VITA TANUNDA The battle against Covid has taught us that boosting the body’s own healing powers against disease is more important than ever.

antioxidant that plays a role in preventing chronic diseases like heart disease and cataracts.

You do everything you can to avoid germs – wash your hands, use sanitiser, wear a mask – but toxic bacteria and viruses remain determined to invade and infect your body.

Despite living in ‘the sunburnt country’, data from the Australian Bureau of Statistics reveals one in four Australians has a vitamin D deficiency – with seven percent being severely deficient. Food alone cannot provide an adequate amount of vitamin D, and sunscreen curtails the body’s ability to manufacture enough of it from sunlight. Vitamin D is essential for immune function, along with strengthening bones, normal muscle contraction, and keeping blood fats and blood pressure at correct levels.

However, if you strengthen your immune system with these must have supplements, your chances of staying healthy, strong, and energised will soar. THE SUPER SIX: VITAMIN C This operates in several ways to support and improve immune function, as it is required for the optimal T-cell activity as well as collagen production; this in turn supports skin, tissue and cellular health and slows the entry and progress of infection in the body. Besides its role in immune health, vitamin C is a potent

VITAMIN D

ZINC A zinc deficiency can trigger poor wound healing, leading to colds and flu, compromised smell and taste, skin problems such as acne, and poor immune function. Zinc protects the body against colds, flu, mouth ulcers, a sore throat,

conjunctivitis, and gum problems. It also strengthens the body’s resistance to more serious health problems, including arthritis. QUERCETIN A bioflavonoid and potent antioxidant that is found in onions and apples. Its disease- fighting and immune-boosting potential stems from its ability to reduce inflammation and prevent the release of histamine, which causes symptoms widely associated with infection, like a blocked nose and a sore throat. Quercetin also fights free radicals, strengthens blood vessel walls and increases blood flow. ECHINACEA A wealth of evidence shows that this herb is highly effective in fighting viruses that cause colds and flu, as well as improving resistance to other infections and recurrent ailments, such as vaginal yeast overgrowth, urinary tract infections and ear infections. It stimulates immune system cells that fight infections

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and boosts the T-cells’ production of interferon, a natural virus fighter. PROBIOTICS These bolster immunity by actively growing the population of beneficial bacteria in your gut, such as Lactobacillus acidophilus and Bifidobacteria, which prevent the overgrowth of ‘bad’ bacteria and yeast. CHILDREN’S IMMUNE CARE Kindy and school present prime opportunities for children to catch the latest bug and bring it home. Thankfully, herbs and vitamins fight colds and flu in children, as well as relieve symptoms. Herbs such as echinacea are traditionally used in Western herbal medicine to decrease respiratory tract infections, while zinc, vitamin C, citrus bioflavonoids and probiotics are important to improve immune function in children.

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“You can’t just stop because it’s hard; anything worth doing is hard. It’s part of knowing who you are.” - Heidi Giersch


T H E B AROSSA MAG | 31

The 24 Hour Trial The 24 Hour Trial will be held on July 9 and 10 from Kapunda and spectators are welcome. Visit www.24hrtrial.com for details.

Finding truth in the challenge WORDS HEIDI HELBIG PHOTOGRAPHY PETE THORNTON

For Heidi Giersch, the road less travelled is also the most rewarding, especially when it’s on the back of a motorbike. The FIFO worker is a newfound amateur motorcycling enthusiast, laying claim to four Simpson Desert crossings and one 24-Hour Reliability Trial. On the eve of Australia’s ultimate motorcycle reliability trial, the 36-year-old is contemplating the mental and physical test ahead, and the challenges that go with it. “It helps you understand your body, limitations and ability,” Heidi says. “The biggest thing with motorbike riding is not to let ambition outweigh ability, it’s an easy thing to do.” The underground truck driver will be competing in just her second 24 Trial alongside some of the toughest competitors in the sport, only a handful of them women. With challenging conditions and undulating terrain through sand, rocks and mud testing the most experienced solo and sidecar riders, it’s hard to believe Heidi is new to competitive motorcycling. “I got my first bike in March, 2019 and it just snowballed from there really, really quickly,” says Heidi. “I had no idea what I was doing but I got some advice and threw myself in the deep end with my first Simpson Desert crossing. “It was about 530 kilometres, pub to pub, and I was a very amateur rider.” Riding her DRZ 400 to raise money for anti-bullying movement, Dolly’s Dream, Heidi never expected to fall in love with the outback – a place as beguiling as it is unpredictable. “I discovered I have this amazing love for the desert. It’s just a magnificent place,” says Heidi. “The isolation – it was so much more beautiful than I had ever imagined. “I managed to finish and I didn’t want to come home, I just wanted to turn around and do it all over again. “Soon after that I said ‘maybe I’ll do the 24 Hour’. I’m that person: If I say I’m going to do it, I have to do it.” So began an intense preparation for her debut 24 Hour Trial in 2021, including exhaustive mechanical preparation and time on the bike under the mentorship of veteran rider, Jayne White.


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While Heidi admits to having “a lot of moments of selfdoubt”, years of competitive Thai boxing have also given her a strong sense of self-belief. “I remember lying in bed, thinking there’s no reason I can’t finish,” says Heidi. “Only three things would stop me; if a bone’s sticking out, I can’t stop the bleeding or the bike blows up. “I’d be disappointed if it was my choice not to finish because it was too hard or too cold or any other myriad reasons I could give myself.” According to Heidi, that self-belief becomes critical when day turns to night and adrenaline gives way to mental fatigue and exhaustion. “At lots of stages when your body is hurting or you’re cold or tired, you just have to turn your brain to autopilot and put one foot in front of the other,” Heidi says. “Fortunately what I lack in talent I make up for in stubbornness; a determination to finish what I started, I suppose. “I don’t know how to explain the satisfaction of finishing. I remember riding out for the last lap, crying, thinking ‘I’m going to do it’.” Heidi also loves the spirit of comradeship between the 24 Hour riders. “Everyone I speak to says unless you win the 24, no-one cares where you finish, just that you do,” she says. “The camaraderie is something I really enjoy, especially being one of the only girls. Everyone is really encouraging and kind and has a laugh, which is great. “There’s so much history there and I’m so proud to be part of it. It’s the only event of its kind in the southern hemisphere, I think because no-one else is stupid enough to do it. One thousand kilometres in 24 hours? You’d have to be mad!” With her eyes firmly on another 24 Hour result, one thing is certain – Heidi will be leaving no stone unturned. “I’m always looking to the next thing to prove to myself that I can do it,” she says. “Credit to the precious women in my life, my mum, my nannas and my cousins who have all taught me you can’t just stop because it’s hard; anything worth doing is hard. It’s part of knowing who you are.”


FA M I LY W I N E S • B A R O S S A VA L L E Y

WI N E TA ST I N G | S A L E S | EXPE R I E N C E S


34 | T HE B A R OSSA M AG // HI STORY

>> Top Left: Barossa leather-trade receipts, and a Juttner advert in German mentioning kangaroo skins 1893. Top Right: 1940s kangaroo skin rug made by Cliff Laycock, with a wattle stick table and plantstand c1920s. Bottom Left: Juttner ‘Tanner and Currier’ statement, 1937. Bottom Right: Krieg’s tannery in Nuriootpa c1900.

The Tanner and Currier WORDS LUKE ROTHE A receipt from O. E. Juttner dated 1937 declares him a ’Tanner & Currier’. However, this once important trade term has slipped from most people’s vocabulary.

By the 1930’s fashion trends were having an impact. The Advertiser newspaper visited Juttners in 1932 and stated that “water rat furs were in great demand for trimming women’s coats”.

A ‘Tanner’ is someone who uses the ‘tanning’ process to treat the skins and hides of animals to produce leather.

Cliff Laycock of Tanunda had kangaroo skins treated by Juttners in the 1940s which he then cut into diamond shapes and sewed together.

After the tanning process, a ‘Currier’ applies techniques of dressing, finishing and colouring to a tanned hide, making it ready to sell. O. E. Juttner’s tannery was located at the end of John Street, Tanunda, near the North Para River. It was commenced by his grandfather, Franz Juttner, in about 1850 and provided over 100 years of loyal service by several generations of the Juttner family. Initially the tannery would have supplied quality leather to local tradesmen for use in saddlery and shoemaking.

The finished articles were used in the Laycock home as rugs, or bedcovers which had felt backing and edging attached. The Gawler Bunyip, November 1944, stated “Kangaroo, wallaby, fox and lamb skins are tanned in large numbers for rugs [at Juttner’s tannery]”. Crocodile, snake and iguana skins also got a mention! Around 1885 another tannery commenced in Tanunda on the North-West corner of Elizabeth Street and Langmeil Road. Owned by W. J. Offe, and with help from

some of his sons, it was in business for about 30 years. Nuriootpa had a tannery on the NorthWest corner of Old Kapunda Road and Krieg Street. Carl Krieg started the tannery in the early 1870s, with his oldest son, Carl Krieg ( junior) eventually taking over the business, which closed around 1920. G. Wilhelm Krieg, brother of Carl Krieg ( junior), established himself as a Saddler and Harness maker in Nuriootpa’s main street in about 1908, until his death in 1931. No doubt Wilhelm’s saddlery shop used leather produced at his brother’s tannery. The Barossa district had two essential ingredients required for tanning hides, water and wattle bark. The North Para River provided a good water supply, and the tanning process

needed the acidic compound ‘tannin’ which is found naturally in local wattle bark. Wattle timber found in the Barossa Ranges was cut and stripped of its bark. Wattle bark stripping created a useful supplementary income for some Barossa families, with huge loads of dried bark sold locally or taken to Adelaide. After being stripped of their bark, some of the thin wattle sticks were crafted into small tables and plant stands. Advances in manufacturing and technology resulted in the demise of many country leather workers by the mid1900s, including saddlers, harness makers and shoemakers. Along with them went the makers of quality leather and hides - the Tanners and Curriers.


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>> Ben Cornelius and Mandy Jacobs.

Welcome to our place It took three years to find a business Mandy Jacobs and her partner, Ben Cornelius could picture themselves owning and running, but once they set foot in The Lord Lyndoch, they knew they’d discovered a gem. They’d already fallen in love with the warm, country feel of the town during earlier visits, but after taking a tour of the restaurant on a Friday, by Monday they were ready to sign on the dotted line. “We could see so much potential,” says Mandy. They had grabbed the chance of fulfilling their dream, one that would allow them to transfer the management skills gained from their shared backgrounds in construction, to a brand new world in hospitality. “We always had a plan to do

something together,” says Ben. “We both turned 50 last year and we thought if we don’t do it now, it’s not going to happen!” One year on, and they haven’t regretted the decision they made that weekend. They’ve not only rebranded and started to renovate the space to reflect their own sense of style; they’ve also created a new wine list that showcases at least 90 percent genuinely South Australian owned wineries. They are offering variety through regularly updated menus that not only celebrate the seasons through local producers, but also maintain a family-friendly, affordable dining experience with exceptional service. Phones have been running hot with events such as Mother’s Day sold out weeks in advance.

“We were booked out for breakfast, lunch and dinner; ground floor and cellar function room as well. We were shoulder to shoulder everywhere!” Ben says, loving every moment. Daughter, Caitlin helps in administration whilst her husband, Tim is one of the chef’s, adding to the authentic family feel Ben and Mandy are so eager to create. For them, The Lord Lyndoch is their home and diners are treated as family coming to visit whether it’s for a birthday celebration, intimate wedding reception or special occasion for two. The newly updated front café space of The Lord Lyndoch transforms into an intimate dining space in the evening. Through a hallway lined with images of the Barossa, there is a bistro and another adjoining space which can be separated for

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groups of more than 20. Down stairs, the wine cellar is ideal for a more intimate dining experience for 8-10, while the versatile Cellar Function Room has space for up to 50 sit down guests, or 75 should they prefer a tapas style menu. Along with their staff, you’ll always find Ben and Mandy offering a warm smile, making coffees, serving meals or simply having a friendly chat. After all that’s what family do. “We get a real kick out of making people feel happy and comfortable - for us, that’s our driving force,” says Mandy. “When you book a table with us, it’s yours for as long as you like – that’s our philosophy. Come in, relax and enjoy, there’s no need to rush.”


36 | T H E B A R OSSA MAG

WORDS & PHOTOGRAPHY PETE THORNTON

Jim Irvine, 90 Glasses for the 90 year old ‘King of Merlot’ Jim is bright, sharp and entertaining as we chat, pour, swirl, taste and appreciate his award winning 2009 Grand Merlot, (bit special - thanks Jim!) We then spend the morning photographing the man who has achieved so much in his life and who’s name is synonymous with the Barossa and indeed in the world of wine! His list of achievements are long and varied, from his early days learning his wine making craft under the watchful eye of the Hardy's brand down at McLaren Vale and indeed all over Australia. He worked his way up through the ranks and became Chief winemaker at Hardy's Siegersdorf winery in Barossa during the sixties and then state manager for Hardy’s in Victoria. Jim moved on to become Winery Manager and Chief Winemaker at Krondorf - overseeing new innovations in propagation, irrigation, harvesting and wine making. He was integral in the setting up of Vinpac. Notable awards came to Jim during this time at various wine shows and then after a brief period at Saltrams, Jim and the family started planting vines at their property at Eden Valley in the early 80’s and so began Irvine Wines, with many success stories and accolades during this time including three time World's Best Merlot against European acclaimed super premium Merlots. He became a Baron of Barossa in the late 90’s, and has lived and worked in the Barossa for 65 years. Jim is most enamoured with the Barossa itself, and has witnessed the happy transition of the wine industry from mostly small grape growers and wineries to larger family owned, and now large corporations - and feels the joining of Grape growers, with Wineries and Tourism Associations is sure to bring added impetus to the Barossa brand and its enviable global recognition. Happy 90th year Jim. 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 » Bob Modra » Mikiko Shimoda » Beck Tucker & Martin Ritzmann » Mel Kaye » Anna Lindner » Jim Irvine » ... Find them all at barossamag.com


T H E B AROSSA MAG | 37


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A passion for the past WORDS HEIDI HELBIG PHOTOGRAPHY SAM KROEPSCH

As the forge comes to life, licking flames chase the shadows to the furthest corners of Angaston’s historic blacksmith shop. This time-honoured ritual is reprised every weekend as passionate volunteers like Leo Leggett open the A&H Doddridge Blacksmith Shop and museum to the public for guided tours. “It’s a pleasure to open up, light the forge,” says Leo. “While to locals it’s just the blacksmith shop, we have people from all over Australia come through here.” Now a heritage-listed site at the top of Angaston’s main street, the blacksmithing trade spanned 130 years and three generations of the Doddridge family in its current location. Leo, who was raised in a blacksmiths at Wilcannia, describes the original village blacksmith as both “engineer and craftsman”. “The blacksmith was a jack of all trades. He was the farrier, to shoe horses; the wheelwright, to make wagons and carts; and the blacksmith for general tools, ploughs and equipment,” says Leo.

>> Tracie Broad, Bob Hicks, Leo Leggett, Robert Broad, Maralyn Retallack, Ian Williamson and Jeff Rettalack.


T H E B AROSSA MAG | 39

Today, the shop remains a wonderful working example of the trade, with many of the original tools and equipment on public display, including a forge, anvil and cow-hide bellows shipped from England that span over two metres in length. To the rear, the museum is home to a remnant collection of historical artefacts. “People went to the blacksmith for everything – they were the hardware shop of the community. “It was hard work, from daylight to dark, but they had time and patience.”

Doddridge ledgers dating back to 1883 record everything from monthly shoeing of police horses and iron work on butter churns, to chisel sharpening and coach repairs.

However, while the blacksmith was as important institution in the nineteenth century, it was also an undervalued one.

The museum also houses an impressive collection of vehicles including a 1925 Dodge buckboard, fondly remembered as Turners Butchers’ vehicle.

Blacksmithing was dirty and potentially dangerous work, with only a leather apron shielding smithies from severe burns as they manipulated metal at a yellow heat.

Also on display is a circa 1890 English wagon from Linke Blacksmiths of Moculta, which was used by Colin Angas on his Hutton Vale property.

“In terms of status in the town, if the doctor was up there, the blacksmith was down there,” says Leo.

Visitors to the museum can take home their own piece of local history with handcrafted items such as horseshoes, candlestick holders and garden ornaments made on-site by volunteers.

“His work was vital, but he was just the blacksmith and there was no glory – even the publican was higher up. “This is the only blacksmith I know that was not also the undertaker.” Established in 1873, the shop survived two World Wars, a Depression and countless technological advancements.

Leo and his fellow volunteers describe it as “soul work”. “I’ve been lighting the forge since I was a kid – that was my favourite job when I was young, playing with fire,” Leo laughs.

Leo says the Doddridges showed remarkable ingenuity, continuously adapting in the face of industrial modernisation. Third-generation Hardy Doddridge shod his last horse in 1965, and at the age of 90 was still pottering around the smithy.

The Blacksmith Shop

“When the last Mr Doddridge retired, they were told to knock it down,” says Leo.

The Blacksmith Shop opens Saturdays, Sundays and most public holidays from 1p.m. – 4p.m. (bus groups and tours by appointment.) Entry is by gold coin donation.

“The Angaston and Penrice Historical Society stepped in and raised over $100,000 in six weeks to save it, and built a museum out the back.”


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“Once you get a bit of rust under your fingernails, you keep coming back.” - Leo Leggett

“They would have used charcoal years ago, but today we use coke, which is coal with the gas burnt out. “The reason we keep the lights dull is so you can see the colour of your iron; you know what your fire is doing with your eyes.” For Leo, the shop has reignited a forgotten passion for blacksmithing and a desire to preserve this important aspect of local heritage. “My passion is this shop. In here I’m at my best. Once you get a bit of rust under your fingernails, you keep coming back,” he says. “What we do is entertain people, the best way we can. We have 23 fantastic volunteers but we always need more. “We pay well; we say thank you once on Saturday and twice on Sunday – it’s double time – and you don’t have to pay tax!”

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learn more about the opportunities available in our organisation as a full time or part time employee, an independent contractor where you can run your own business providing services to our clients, or as a volunteer. We’d love to hear from you.

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44 | T HE B A R OSSA MAG

Blooming beautifully WORDS ALICIA LÜDI-SCHUTZ PHOTOGRAPHY PETE THORNTON

Robert Ryan was the personal trainer with tattoo covered muscles, working in a suburban gym. Katie Arena was his client, the girl who left her administration job, eager to start her own event hire business in the massive warehouse across the road.

“We thought what are we going to do? So we moved in with my mum and rented a shed.”

They could never have imagined on the day they first met, that they would fall in love and end up growing dahlias in a two acre property in Lyndoch.

“Nobody wanted the place, but we walked in and thought this is it!,” Katie enthuses.

“I know right?” laughs Katie describing how neither of them had even used a shovel let alone contemplated living in a country town. But here they are, running the “Little Lyndoch Flower Farm”, surrounded by two acres of land, shade houses and garden beds, filled with colourful blooms, vegetables and a couple sheep - one named Betsy, the other, Norman. “They’re living their best life,” says Katie as she introduces Mabel the chook who is clucking around her feet, wanting attention. The animals aren’t the only ones loving life on the farm, a stark contrast to the city life the couple were living just a few years back. Katie says she always wanted to have her own business and when her “side hustle” of hiring out furniture showed potential, she decided to quit her job and take the next step. She was telling her personal trainer, Rob that she had just leased the showroom opposite the gym on Main North Road and he kindly offered to help move in. “I laugh when I think about it now because I literally had $600 in my bank account and I leased this building which was like thousands of dollars a month,” Katie says. “I had no idea what I was doing. I filled the place with all my furniture and people started visiting. Because they saw this big space which was all decorated, they thought I was in business for ages so they were booking me for all these events. That’s how it all started really.” As Rob and Katie’s relationship blossomed, so too did the business, “The Queen’s Quarters”. “We booked a full season of weddings and then people were asking me if I do flowers and I said yeah, sure! But I didn’t, it was fake it till you make it! “I started practicing and luckily I found that I was really good at it.” In no time, the calendar was booked out and Katie realised she’d better learn floristry quick smart. “I was like wow, I love this! I started TAFE but had to pull out because I was paying massive rent. All the money made in the first year went straight into the building.

The couple eventually found a run down, overgrown property in Lyndoch.

“We had zero intent of building a flower farm. We bought it because it had two big sheds on two acres.” “And half a house,” adds Rob, describing the building which he says was barely habitable. “There was so much work to do, it was insane.” In early September, 2017 they moved in. “We literally got the keys and that first night we started ripping off the tiles,” Rob says. Their plan was to renovate, but that still hasn’t eventuated because “The Queen’s Quarters” needed their full attention. And with Rob commuting to Parafield to work at the gym, the days were exhausting enough. “We put a year and a half into it, built the shed and all of our clients were happy to come out here,” explains Katie. “We booked another big season and everything was going awesome!” Then COVID-19 struck, gyms were closed and everything took a nose dive. “I was like, what are we going to do now? The calendar was wiped clean for 9 months,” Kate says.


>> Robert Ryan & Katie Arena.

During that time, Rob grew six dahlia plants, he still doesn’t know why exactly.

to be three weeks, then three months then it turned into a year...It got bigger and bigger!”

“They were in this tiny little garden as big as a table, probably even smaller,” he laughs. “Once you’ve grown dahlias, there’s nothing like it!”

Katie shared their journey on Instagram and to her surprise, locals were coming to the farm gate, wanting to buy fresh flowers.

“He was like Babe, check this out, it’s so awesome!” Katie says of his excitement at seeing the first blooms.

The Little Lyndoch Flower Farm was born and Barossans were absolutely loving it.

“Then I thought, we’ve got land we could grow more to use in the business.”

“The local community were visiting the farm for contactless pickup, just fresh flowers from the garden. People were messaging us, we didn’t think there would be such a demand.

A green house popped up overnight thanks to a tomato growing uncle who generously donated one of his, and in the second year, they planted 150 dahlias. “It escalated pretty quickly! “Rob says of the demand for flowers. The couple woke at the crack of dawn to remove skip loads of rubbish, turn soil and build shade houses to fulfil their plan to expand. “I’ll give anything a go,” Rob says. “When we first moved here, I hadn’t even picked up a tool or even mowed a lawn. Now I’m doing it all, I’m building things. I learned to use a drill building the fence - 300 posts. Everything is self taught really, it’s all a learning curve. “We were digging, dividing and starting a little garden which ended up becoming a huge project. It was supposed

“Then it really became about the lifestyle.” Working together, running the farm was a joy and as a florist, Katie knew there was a massive gap in the market for local growers in South Australia. Why not help fill it? She had the contacts. “Rob just fell in love with it!” Katie says of her flower growing partner. Even he’s shocked at how much he enjoys it. “If you told me four years ago I’d be growing dahlias I would’ve said get out of my gym, what are you talking about?” While COVID-19 was the catalyst to start The Little Lyndoch Flower Farm, easing of restrictions created a new challenge.


46 | T H E B A R OSSA M AG

“Six months ago, we weren’t sure if we would ever do a wedding again, we didn’t know what was going on and we were content with building the farm,” says Katie. “Then restrictions changed and we had a massive influx of weddings, we had to decide really quickly what we were going to do. “Rob and I couldn’t be in two places at once, so we decided to either close down “The Queen’s Quarter’s” business or hire people which is a scary thing to do coming off the back of COVID. “We took the risk, we had one team member and we hired another three to help out. “Basically Rob and I take care of the farm and the girls are looking after the weddings and events side of the business. “It’s working well,” says Rob who has also runs gym sessions at the property too. Hours are still long, but they wouldn’t have it any other way as they prepare to plant 1,200 dahlias for next season along with a range of other flowers. They are learning together and having a laugh as they turn into “an old married couple,” yelling across the garden at each other and falling asleep at 8.30 p.m. from sheer exhaustion.

“If you told me four years ago I’d be growing dahlias I would’ve said get out of my gym, what are you talking about?” - Robert Ryan

“We’ve learnt recently that we are just wired differently from others and we’ve accepted that,” Katie says. “Not that it’s a good or a bad thing, we love it for us. I think for a time people were saying you need to relax, you need to rest! “Well, we don’t want to ‘Netflix and Chill’. We’d much rather be outside until dark, getting things done “This is what we’ll do forever!”


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PETS // T H E B AROSSA MAG | 49

Be wary of rooms and stools Recent rains combined and the change in the seasons has started the growth of mushrooms in our environment.

access very difficult.

Many varieties can be toxic if ingested, causing severe disease and even death for both pets and humans.

We know that our canine friends (along with toddlers) tend to be fairly indiscriminate about what they put in their mouths and so are at the highest risk of ingestion.

Living in a rural environment, the potential exposure to some of these funghi is higher than in city areas, with access to some of the nastier varieties.

Outdoor cats are not immune and may like to have a nibble as they walk past, so this does not exclude mushrooms as a cause for acute toxicity in felines either.

We have recently received reports from PIRSA that there have been early sightings of death cap mushrooms (Amanita phalloides) and there are many other species that can cause severe illness.

Signs of poisoning tend to be rapid and can be as short as minutes up to 24 hours post ingestion.

One of the challenges with mushrooms is that they can pop quickly in all sorts of unexpected places, making limiting

The most common signs include violent gastrointestinal upset; vomiting, diarrhoea, abdominal discomfort, and restlessness with more severe systemic signs following. This can progress to nervous signs like

WORDS BY DR CATHERINE HARPER BAROSSA VETERINARY CLINIC

twitching, shaking and seizures as well as organ dysfunction with the liver commonly being affected as well as sometimes the kidneys. While some toxins can be managed with supportive care, in severe cases, toxins can cause liver failure leading to death. The range of species in our environment have many different types of toxins and it is unlikely one species will cause all these changes simultaneously.

decide on appropriate assessment and treatment. Prevention centres around raising awareness of the potential threat as well as daily checks of your backyard. Furthermore, keeping your dog on a lead during walks in public parks, road verges, playgrounds and scrub/forest areas ensures you are aware of what they have access to and allows you to prevent them from ingesting.

However, should you pet present with any of these signs, it is a diagnosis your veterinarian will consider a possibility.

If you do find mushroom species in the garden, it is recommended they are removed wearing gloves and placed in the bin (not the compost bin) and then hands washed well.

If you are at all concerned your pet may have eaten mushrooms, please contact your veterinarian immediately to

The area will need to be monitored closely for recurrence as more will commonly follow.


50 | T H E B A R OSSA M AG

Injecting new life into the past

“I’m probably a bit embarrassed to say but, I never did the trade,” David admits. “I’ve just always enjoyed the challenge of building and making things.” - David Scholz

WORDS TODD KUCHEL PHOTOGRAPHY SAM KROEPSCH

It’s often found that, in the car modifying world, the best results come from the hands of those most passionate about their work. You only need to step one foot into the workshop of David Scholz to understand his level of passion. Beside the spray booth, inside a perfectly organised workshop, I immediately recognise three iconic cars from the Australian Motoring industry mounted in rotisseries. The first, being an HT Monaro test-fitted with a late model LS3 Chev engine and running Wilwood brakes. A 1978 Kingswood that is being prepped for paint, and being left completely original. The third car is a Torana Hatchback which arrived as the rustiest car David and his team had ever restored. After taking the body back to a near assembly line state of dismantling, the car would now be one of the most rust free Torana bodies in the country. The entire environment instantly screams perfection. It was astounding to learn that David is completely selftaught! “I’m probably a bit embarrassed to say but, I never did the trade,” David admits. “I’ve just always enjoyed the challenge of building and making things.

“It probably started with Lego then building go karts on the farm before moving on to building and modifying my own cars.” As a young lad, David began dabbling with his own car, an XD Falcon which he turned into a show car and drag car. After that, a couple of mates wanted their cars done, and then even the local publican, which helped to establish his reputation. David began working in a converted chicken shed at the family farm back in late 80’s, until he became so busy that he was able to give away his day-job and properly establish a restoration business in 1990, DJ’s Sandblasting & Restorations. Four years later, he married his wife, Natalie and they purchased the current property where he was able to set himself up. Whilst restorations have always been the fundamental part of the business, David introduced crash repair, because there was none in the area at the time.

>> Wade Whitehead with David Scholz and his son Sheldon.


“In 2000 I decided to set myself up to do sandblasting which is a fundamental part of restoration. “I purchased a 620 cubic-foot air compressor which is ample for a multitude of blasting jobs.” Word spread and sandblasting quickly became a full-time business in its own. However, it didn’t take long before the blasting, restorations and crash repair became too much for one man and David chose to give away the crash repair side to concentrate on restoration and blasting only. David employed his first full-time employee, Wade Whitehead as a panel beater about 6 years ago. David’s son, Sheldon, came into the business as an apprentice spray painter 3 years ago. “I’m very fortunate to have a very dedicated team that share the passion of providing quality work to our customers.”


52 | T H E B A R OSSA M AG There is a particularly beautifully restored and modified 1966 Ford Falcon in David’s shed, that is a perfect example of his workmanship and dedication. For 19 years, he spent 60-80 hours during his two-week Christmas break working alone on this Falcon. “It was generally the only time where I could get time to work on my own project.” When it was finally completed, the engineer said that the car pushed the boundaries of vehicle modification in SA but passed all tests and followed all requirements. It was one of the most heavily modified cars to be registered in SA without being classed as an individually constructed vehicle.

He took it to the 2017 Adelaide Extreme Auto Expo car show to enter it as an elite streetcar because it’s fully registered, used and driven. Judges however, deemed it an elite show car because of its painted body colour and detailing underneath. This meant that the car was to be judged against the full-on purpose-built show cars. It won a couple of categories and became one of the 24 hand-picked show cars to be invited by Meguiars to go to the 2018 Motor Expo in Melbourne. “It was an amazing experience to be parked in the Superstars Elite hall beside million-dollar cars. Working on personal projects during

the Christmas break was not a one-time occurrence. David has made numerous contraptions which now decorate his yard, and every piece has a story. “No normal person would do that on their time off,” David chuckles. “I just love it.” David is also a collector of many other items from local history, including fuel pumps, antique bottles and jars, enamel signs, all of which is brilliantly displayed in his man cave around an XP falcon ute, chopped down into an impressive bar. There is no doubt, David remains that same, passionate young lad who began working on that XD Falcon all those years ago and is rightfully proud of all his achievements.


RECIPES // T H E B AROSSA MAG | 53

RECIPE CLAIRE WOOD CARÊME PASTRY SERVES: 4 SKILL LEVEL: INTERMEDIATE PREPARATION / COOK TIME: 2 .5 HOURS A classic and warming steak and mushroom pie recipe for winter that the whole family will love! Easy and delicious, just prepare and cook the filling to start, allow to cool, then top with Carême butter puff pastry and bake. INGREDIENTS 1 x (375g packet) Carême All Butter Puff Pastry, defrosted 20g dried porcini mushrooms 200ml hot water 1 tablespoon olive oil 2 large brown onions, chopped 2 garlic cloves, sliced 250g Swiss brown mushrooms, sliced thickly

TURMERIC PUMPKIN & LENTIL SOUP

800g chuck steak, cubed 3 tablespoons flour 2 bay leaves 400ml beef stock Salt and pepper, to taste 1 egg, beaten EQUIPMENT 24cm deep ceramic pie dish

METHOD 1.

In a bowl cover the dried porcini with the boiling water and set aside for 20 minutes to infuse. After 20 minutes remove and finely chop the porcini mushrooms and retain the soaking liquid.

2.

Heat oil in a large heavy bottomed pot. Add the onions and garlic and cook for 8-10 minutes, add Swiss brown mushrooms and cook for 3-4 minutes, stirring. Remove from the pan and set aside. Add the meat to the pan fry for 5 minutes until browned on all sides. Sprinkle the flour over the meat and season with salt and pepper. Cook, stirring for 1 minute then return the mushroom mixture to the pan and add the bay leaves, stock, porcini mushrooms and the porcini soaking water. Cover and simmer gently on low heat for 60 minutes then uncover and simmer for an additional 30 minutes to reduce, stirring occasionally, until the meat is tender. Transfer to a pie dish and set aside to cool.

3.

Preheat oven to 200C fan-forced. Top filling with puff pastry and cut a slit in the top for air to escape (or cut a hole in the pastry and use a pie funnel). Brush pastry with beaten egg and bake for 35 to 40 minutes until the top is golden. Check the pastry after 20 minutes if already golden reduce heat to 180C fan-forced.

RECIPE SUZANNAH SMART SMART DIETETICS 4-6 PORTIONS | VEGETARIAN, GLUTEN FREE (DAIRY FREE AND VEGAN OPTIONS) Great for a warm, nourishing winter meal. The addition of lentils makes this recipe higher in protein and fibre than traditional pumpkin soup, which means it’s a more filling and satisfying meal. Turmeric gives a warm, mildly spicy flavour and adds anti-inflammatory benefits. INGREDIENTS 1 medium brown onion, diced

1 cup dried red lentils

2 garlic cloves, crushed

1.25L (5 cups) salt-reduced vegetable stock

1 tsp finely grated fresh ginger 1 tsp ground turmeric 1 kg butternut pumpkin (skin on), deseeded, cut into 1cm cubes

1/2 cup (100g) plain natural or Greek yoghurt (or coconut yoghurt) fresh coriander leaves, to serve

METHOD 1.

Place all ingredients (except yoghurt and coriander leaves) in a large saucepan over medium heat. Bring to the boil. Reduce heat to low. Simmer, partially covered, for 15-20 minutes or until the pumpkin and lentils are soft. Set aside to cool.

2.

Use a stick blender to blend in saucepan until smooth.

3.

Place the soup over a medium heat and cook, stirring, for 3 minutes or until heated through. Ladle into serving bowls. Top with the yoghurt and coriander to serve.

STEAK & MUSHROOM PIE


54 | T HE B A R OSSA M AG // R E CIPES

RECIPE BEC HENDERSON SEPPELTSFIELD ROAD DISTILLERS Since 2018, Seppeltsfield Road Distillers has challenged the traditional concept of Barossa Shiraz and how it can be appreciated. The fruit for the 2021 Barossa Shiraz Gin was harvested within 2 kilometres of the distillery from 3 vineyards grown by Evan Gobell at Stonewell Vineyards and David Lehmann of David Franz Wines fame. These Shiraz grapes are macerated in Seppeltsfield Road Distillers House Gin to create a luscious, fruit driven gin. March 2022, saw the 2021 Barossa Shiraz Gin from Seppeltsfield Road Distillers awarded an Outstanding-Gold medal, with an unprecedented 99-points for a gin at the International Wine and Spirits Competition (IWSC) in London, identifying it as the Best Shiraz Gin in the world. This cocktail is a bright, juicy and refreshing drink perfect for all times of year. Enjoy! INGREDIENTS 45ml 2021 Barossa Shiraz Gin 15ml Lime Juice

MURDER ON THE CELLAR FLOOR

30ml Yellow Grapefruit Juice 15ml Agave Syrup METHOD Shake all together and fine strain into small tumbler over ice. Rim the glass with a twist of grapefruit before dropping it into the glass to garnish. Serve immediately.

This dish was created to celebrate the fragrant flavours of the quince. Locally grown here on the Novotel resort grounds, this fragrant fruit pairs harmoniously with the creamy panna cotta, infused with honey to give a natural sweetness and flavour. A simple but delicious treat, perfect for sharing with the whole family. PANNA COTTA INGREDIENTS

Sugar 60g

Cream 550g

Honey 50g

Milk 130g

Gelatine Leaves 4

METHOD 1.

Heat the cream, milk, sugar and honey until simmering, then remove from the heat.

2.

Bloom the gelatine leaves in cold water. Once bloomed squeeze out excess water, stir into the cream mixture until fully dissolved, pour into serving glasses, and allow to set in the fridge overnight.

POACHED QUINCE INGREDIENTS Cloves 3 pieces Water 250ml

Cinnamon Stick 1 piece

Sugar 200g

1 Bay Leaf

Star Anise 1 piece

Quince 250g

METHOD 1.

Peel the quince and dice, place the rest of the ingredients in a pot and bring to the boil. Once boiling reduce to a simmer and add the quinces. Cook until tender, remove from the liquid and cool.

2.

Reserve some of the cooking liquid.

GINGER SNAP INGREDIENTS

Golden Syrup 50g

Butter 50g

Plain Flour 50g

Brown Sugar 50g

Brandy 1tsp

METHOD 1.

Heat the butter, sugar, golden syrup and brandy in a pan until the sugar has dissolved once dissolved add the flour and combine, allow to cool.

2.

Preheat the oven to 180c and line a baking tray with greaseproof paper Use a teaspoon to dollop 3 - 4 heaps of mixture onto the prepared baking tray. Space them well apart as they will spread.

3.

Cook in batches for 8 – 10 mins until set, golden brown and lacy in appearance, remove from the oven and allow to cool.

TO PLATE Mix the quince with some of the reserved cooled cooking liquid and place on top of the set panna cotta, break up the brandy snap and arrange on top with the quinces and serve

RECIPE DEREK SALMON THE CELLAR KITCHEN

HONEY PANNA COTTA WITH POACHED QUINCE AND GINGER SNAP


Creating a soundtrack for life WORDS HEIDI HELBIG PHOTOGRAPHY JOHN KRÜGER

Much like her personality, Cloudy Davey’s music resonates with unmistakable sincerity and gratitude.

‘frontwoman’, instead appreciating the subtle nuances that make each performance special.

It comes from a place of knowing herself, both as an artist and individual.

“I can be happy, happy, happy playing to an empty restaurant or in the background at a winery where almost no-one is paying the least bit of attention to me, but maybe it’s a really nice day,” Cloudy says.

“I’ve come to a stage in my career where I’m really comfortable doing what I do,” says the singer-songwriter. “I’m not after some destination – I’m pleasing myself and making people happy.” Cloudy couldn’t be further from the archetypal

“A really good gig can be when someone comes up to you and says, ‘you just played the soundtrack to my life, or that was our wedding song, or that song reminds me of my best friend’.


“I had no gear, nothing. I borrowed my friend’s horrible, horrible guitar, scraped together 30 songs that had three or four chords at most and hit the ground running.” In the years that followed, Cloudy travelled and performed the length and breadth of the country, but it was a heart moment involving her family that eventually bought Cloudy back home. “My little brother, Jess had muscular dystrophy at the time, and he was deteriorating,” Cloudy recalls. “I remember one day mum called and said to me, ‘Cloudy, his arms have gone’. Something triggered in me when she said that and I just wanted to be close to home. “I knew at the time what I was going to regret, but it wasn’t going home. Some things are just more important. “I would never judge someone for not making the same decision, and people might argue that I could have got myself on a trajectory with music, but for me that was always going to pale in comparison. It just wasn’t in me.” These days, Cloudy is a local institution and well-known for her co-collaborations with artists such as husband, Gian Wagland, Jamie Blechynden and the Whisky Sisters, Vicky Blechynden and Prue Gill. She says the creative process is equal parts frustration and inspiration.

“Or when the room, for some reason, is switched on to you from the very first song and you get to interact with those people all night long. That’s a good gig, man.” Cloudy’s inherent love for what she does is infectious, and the reason she’s been a fixture on the Barossa’s music scene for decades.

>> Cloudy Davey performing with her husband Gian Wagland.

A remarkably versatile artist, her style is perhaps best described as eclectic. She’s as comfortable performing a sweet acoustic ballad as a pub rock anthem or pop song. But while she’s rarely without a guitar, the Bethany resident says she’s a singer at heart. “I suppose I would say I’m a musician, but my voice was my first instrument,” Cloudy says. “As a kid I think probably, quietly, I always did know (I could sing). “I remember being in my bed singing the National Anthem and memorising the harmony and really feeling and understanding it innately, like a little lightbulb going off in my head. “It was never something I had to try hard at, melody, harmony, chord structures. I was blessed in that way. “It’s a beautiful thing if you want to be a musician; it’s not useful for much else! Lucky for me, I decided that was what I wanted to do.” With the likes of Neil Young, Cat Stevens and Jodi Mitchell resonating in her ears, a young Cloudy studied at jazz school, borrowed a guitar and embarked on a what would become a lifelong love affair with music. “I guess it was an elusive ‘have guitar, will travel’ kind of dream,” says Cloudy.

“I don’t know many musicians who can put their finger on it…something happy, something sad, something poignant; maybe something someone said, or the way they said it,” Cloudy says. “Sometimes I might have a fully formed set of words, music and melody that go together instantly; sometimes it’s like chasing butterflies. “We are always borrowing; everything is six degrees of separation, and it’s no different when you’re creative.” Now, at nearly 50 years of age, Cloudy’s musical journey has come full circle. She is mentoring students in vocals and guitar at Stella One Studio, and is assistant vocal coach for an amateur production of Aladdin with Now Productions. “I’m comfortable now that I can impart my knowledge to other people because I have those years of experience behind me, and I love that aspect of it,” says Cloudy. “I know now that I will never stop doing this. “It really is a privilege; it feels like giving back in some way and it’s really a wonderful thing.”


“I remember being in my bed singing the National Anthem and memorising the harmony and really feeling and understanding it innately, like a little lightbulb going off in my head.” - Cloudy Davey

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A FORTIFIED LOVE FOR WINE The Liebich legacy continues Words Alicia Lüdi-Schutz

Ron Liebich walks into Liebichwein’s Cellar Door, wearing shorts, tee-shirt and trademark pair of snips clipped to his leather belt.

“I made the first Rosé at Rovalley too. But the big thing was Cobweb Port - that was my baby,” he says with pride.

He’s somewhat chirpy today because this Rowland Flat winemaker/grapegrower has just completed his 54th vintage and he reckons it’s a good one too.

“We just had a unique mix of barrels down there, quite large, not just small barrels. They had this old developed rancio character in them from the 1920s and 30s all the way through. We had that base wine to work on and it was a special, unique blend that I think no one else was doing.”

He’d know, his grape-stained hands reveal a lifetime of dedication to an industry that has been part of his bloodline for generations, since his grandfather, Benno Liebich started making wine in 1919. When Ron speaks to The Barossa Mag, he’s just finished picking Muscat, the last grapes to ripen perfectly in his 12 hectares of vineyard planted with a fruit salad of different varieties. Semillon, Frontignac, Grenache, Cabernet Sauvignon, Merlot and Shiraz also grow on the family property plus numerous table grape varieties that surrounds he and wife Janet’s home, located a stone’s throw from their winery and Cellar Door. “I’ve also planted a bit of Mataro, a bit of Petit Verdot, some Tempranillo, two acres of Pinot Noir because I love Pinot... a bit of everything really,” lists Ron who admits he loves eating “all types of fruit” especially grapes. “That’s why I wanted to become a boutique winemaker, I love making everything.” Yet Fortifieds are his forte and they’ve been a passion since he began his winemaking career as a 21 year old, encouraged into the trade by uncles, Clarence “Darkie” and Mick Liebich. Their eldest brother and business partner, “Lofty” (Ron’s father) sadly died when Ron was just seven. “I didn’t really know what I was going to do in my early teens, I was almost thinking of being a minister of religion!” Ron muses. “Uncle Darkie pushed me to go to Roseworthy because he wanted someone to go into winemaking so that’s where I ended up...The first wine I handled was a ’67 he’d made.” Ron and his three brothers all worked in the business. “That was the best part about it,” he says fondly. It was Darkie who coined the name “Rovalley Wines” and a golden era followed. Business was booming and because Ron was the only winemaker, he was busy. “The most we crushed was 3,000 tonnes. We were doing all bulk fortifields and bulk table wines too. We were putting some in flagons, then some in bottles, premium reds and whites. I don’t know how I did it because I did all the lab work too. That’s probably why I’m frazzled!” he laughs. “Darkie got Wolf Blass in to advise on starting sparkling wine... Rovalley Sparkling Charmane became huge! We did a Spumante, Brut, a pink and red sparkling Charmane. “We were right up there with the biggest and the best.” Ron found himself making a wide variety of wines and he enjoyed the challenges and discoveries made along the way.

There’s a tinge of sadness as Ron describes the demise of Rovalley, despite he and his brothers’ best efforts in keeping the generational wine business going. Rovalley Wines closed in 1985. However, with its sale came the opportunity for Ron and Janet to buy back the family’s Steingarten Road property which they’ve called home ever since. Taking a job working at the tank farm for Vinpac created a period Ron likes to call “the missing seven years” in his winemaking career. “I was responsible for unloading all the wine that came in and I saw all the different labels going down the line and got a few ideas,” he says. Those ideas grew and in 1992, Liebichwein began after Ron, who never stopped dabbling in winemaking, and his late brother, Garnet bought in some Grenache to make a tawny style port which was stored in barrels at their other brother, Trevor’s place. “From there, a producer’s licence was granted, we started selling off bulk port and the winery started.” For someone who says he’s a “fly by the seat of your pants” kind of winemaker, there is no doubt Ron knows exactly what he’s doing. His descriptions of the flavours that develop the longer fruit is left on the vine, and those achieved each year in historic barrels are so detailed, you can almost taste the final product before a bottle is even opened. “The key is picking at the right time,” Ron says. He compares cork to screwcaps and how they impact a wine’s longevity; has a detailed knowledge of how fruit from bush vines differ from those grown on trellis and says his aim as a winemaker is for each grape variety to “speak for itself”. At 76 years of age, he’s obviously been listening intently and the wide range of fine wines featured in the Liebichwein Cellar Door surely talk volumes. So when Ron says, “This vintage is the best year I’ve had since ’96,” it’s wise to pay attention. “It’s been more of what I’d call a ‘normal’ year, no extreme heat. I think we only had four days nudging 40.” Ron has travelled the world to discover the finest fortifieds, but he still firmly believes that because of the growing conditions here in the Barossa, those produced by Liebichwein are up there with the best. “I had to go to Madiera Island because I love the wine style, Ron says. “Their wines are not a patch on what we can make here, they don’t have the same power. And I think our Semillon

stands up to anything that Spain can make and the Muscat too.” Like his collection of museum fortifieds and table wines, Ron is maturing well. However, he knows age will eventually catch up with him, even though he’s not keen on hanging up his snips anytime soon. “I have quietened down a bit, I do try and relax more.” He’s thankful daughter, Briony Liebich – a sensory analyst - finds the time in her busy schedule to help with Liebichwein’s marketing whenever she can while Janet, whom he married in 1971, works in Cellar Door and behind the scenes. Janet dreams of stepping back from the business sooner rather than later, even though Ron is a little reluctant. “I love what I do and I can’t see myself fully retiring, but Janet wants to go fishing!” he laughs. Looking back, does he regret not becoming a Lutheran minister? “Faith has played a big part in my life, it’s given me the strength to do the things I wanted to,” is his reply. “But no, my voice isn’t loud enough, I would have been terrible!”


>> Liebich family: Briony with son Casper Dawson and Janet & Ron Liebich with Tigger.


WINE REVIEWS

by Tyson Stelzer TORBRECK THE LAIRD 2017 The Laird has arisen to towering new heights under Hongell and Blieschke. Powerful, voluminous, dense. Exotic like none before it. The colour is astonishingly deep and impenetrable, and yet still vibrant at a full five years of age. A veritable Moroccan souk of intoxicating aromas that step up to even higher intensity on the palate. Black fruits of all sorts, dark chocolate, orange cream, liquorice and coal. It completely transcends its season. Oak has been perfectly played to its proportions, amplifying fine-grained tannins that effortlessly carry its considerable volume long and strong. Best yet? Hands down.

torbreck.com

98 POINTS

LANGMEIL BLACK BEAUTY MALBEC 2020 Deep and vibrant in colour and in mood, this is a compact and dense Malbec of vibrant fruit, energetic acid line, impressive confidence and endurance. Great things are coming - give it at least five years, and prefereably ten.

langmeilwinery.com.au

95 POINTS

$30

$800

HEGGIES VINEYARD ESTATE RIESLING EDEN VALLEY 2021 Heggies personifies the cool, elegant, enduring mood of the fantastic 2021 harvest in Eden Valley. It's tightly coiled around a core of pure lime, lemon and granny smith apple. Natural acidity shimmers like jet exhaust through a long and streamlined finished, tracing a high velocity trajectory that will accelerate this into one of the longest lived Heggies yet. Sensational value.

heggiesvineyard.com.au

95 POINTS

$26

MESH EDEN VALLEY RIESLING 2021 I'm fast falling for the 2021 vintage as my favourite since 2002 and it's wines like this that confirm it. Electric straw green, fabulous energy of lime and granny smith apples, wonderful concentration and spice-filled depth. Epic line, length and sheer, voluminous personality that far, far exceed its bargain price. Drink now or forever.

smithwinestore.com.au

95 POINTS

$35


YALUMBA THE VIRGILIUS 2018 Yalumba's 40 year Viognier journey now spans eight clones and vines dating from as early as 1980. Virgilius has long been the benchmark for the evolution of Viognier in Australia, tracking a path of ever heightened complexity, yet doing so with greater elegance and lower alcohol than ever. The latest rendition is varietally pinpoint exact, with a marvelous textural union of wild ferment creaminess, high altitude crunch and phenolic tension.

yalumba.com

95 POINTS

$50

MAVERICK WINES THE MAVERICK SHIRAZ CABERNET SAUVIGNON 2019 Maverick's flagship is an enduring testimony to Shiraz and Cabernet from estate vineyards in Vine Vale and Pewsey Vale. There’s detail here. A precision built on perfectly ripe dark berry fruits, vibrant acid line and an impressively mineral tannin bed. A beautifully enduring, medium-bodied style.

maverickwines.com.au

95 POINTS

$320

RUNNING WITH BULLS GARNACHA BAROSSA VALLEY GRENACHE 2021 There's fabulous versatility on the dining table on show here. The cool 2021 harvest makes for a compellingly authentic and restrained style, amplifying the signature rose hip fragrance, without diminishing the spicy red berry fruits that define Grenache. Fine-grained tannins and even acid flow declare an unashamedly elegantly-bodied Barossa red, perfect for lunchtime quaffing.

90 POINTS

$25

MOUNTADAM VINEYARDS CHARDONNAY 2020 From the Mountadam vineyard, established in 1972, this is a flamboyant and powerful Chardonnay. Spicy ginger takes the lead, introducing a Chardonnay of tang and refinement. Phenolic grip, high class vanillin oak and high altitude acidity unite harmoniously on the finish.

mountadam.com.au

94 POINTS

$28


62 | T HE B A R OSSA MAG // W I NE REVIEWS SEPPELTSFIELD 100 YEAR OLD PARA VINTAGE TAWNY 1922

YALUMBA RARE AGED TAWNY 50 YEARS OLD

HENSCHKE MOUNT EDELSTONE 2017

HENSCHKE HILL OF GRACE 2017

In sheer presence, persistence and purpose, 100 Year Old remains in a league all of its own. Boasting a full, impenetrable black with a golden rim, all the blessings of an entire century of maturity are on display in inimitable impact of black olives, coal, antique sofa and exotic spice of all kinds. Its acid drive commands control and determination. An absolute sensation.

In classy individually numbered squat bottles (this is bottle 2412 of Edition 1), this is a powerful, viscous old tawny that bears testimony to the considerable depth of age deep in the Yalumba cellars. At this grand old age, dry, bitter, nutty complexity is all-encompassing, and like most very old fortifieds, strictly for sipping slowly. Line and length tell a neverending story.

Mount Edelstone is a benchmark that I frequently pour as an exemplar of Australian Shiraz, and its sheer, steadfast consistency in tricky seasons like 2017 is what really sets it apart. There's a rock-solid resilience to these 1912 vines that presents all the Chinese five spice character that we love of this site, but more than this, a supple, silky texture and gloriously velvetty tannins that hold the finish with enduring confidence.

The wave of Chinese five spice that sets apart Hill of Grace is inimitable, and it plays out a compelling trail of elegance in the cool 2017 harvest. Brimming with savoury spice and exotics, its gentle core of red berry fruit is laced with fine-grained, supple tannins that weave their story through an effortless, lingering finish. 'Vitality' is the word that the Henschkes use to characterise this season, and it plays out in a glide of accelearation of natural acidity. A grand testimony to the resilience of these old vines, this is a Hill of Grace to savoury in its relative youth.

seppeltsfield.com.au

torbreck.com

henschke.com.au

henschke.com.au

100 POINTS

97 POINTS

$1,500

$199

96 POINTS

$235

96 POINTS

$900

BROTHERS AT WAR PEACE KEEPER GRENACHE 2021

LEO BURING LEONAY RIESLING 2021

TEUSNER MC SPARKLING SHIRAZ 2017

HENSCHKE JOHANN'S GARDEN 2020

A hand picked Grenache of deep colour and impressive depth of black fruits, intricately set of with a delightful splay of mixed spice and a pretty floral lift of violets, rose petals and pot pourri. Bright acidity and finely textured tannins, infused by 10 months ageing on lees in a ceramic egg, set off a finish of finesse, carry and flow.

In her two years at Leo Buring, Marie Clay has been responsible for two stunning Leonays! Wonderful purity of lemon, lime and granny smith apple. Fantastic tension and poise. A long, cool, mineral acid line of youthful energy and grand endurance.

I love the blackberry and satsuma plum purity of this sparkling Shiraz, eloquently framed in dark chocolate oak and enticing nuances of black pepper. The finish is well crafted and honed, with finegrained tannins, cool acidity and judicious, well-gauged dosage finding harmony and balance. It will age impressively, too.

Barossa Valley Grenache (80%) and Mataro from vines of more than 70 years of age, with all the poise of a cool end to the ripening season. Black and red berry fruits of all kinds are confidently plush yet focused, thanks to just the right interplay of velvet tannins and nicely integrated acidity.

teusner.com.au

henschke.com.au

brothersatwar.com.au

96 POINTS

$38

96 POINTS

$40

95 POINTS

$65

94 POINTS

$63

LAUGHING JACK MOPPA HILL GOLD SEAM CABERNET SAUVIGNON 2019

DAVID FRANZ LONG GULLY ROAD ANCIENT VINE SEMILLON 2020

HENTLEY FARM BLACK BEAUTY SPARKLING SHIRAZ

HEGGIES VINEYARD ESTATE EDEN VALLEY BOTRYTIS RIESLING 2021

Impressive depth of colour and flavour define a full-bodied Cabernet that delivers impact of blackcurrant, cassis and liquorice within a solid framework of dark chocolate oak. Fruit and oak tannins are built for the longhaul, confronting at this age, with grand potential.

A Semillon that projects all the depth and character of not only 137 year old vines but also wild fermentation and 14 months maturation in old French oak. With preserved lemon, cut grass and a hint of dried hay, it juxtaposes slippery texture with a tense acid line. Holding impressive line and length, it will appreciate time to fully integrate and grow into itself.

The 2021 disgorgement represents the most serious Black Beauty yet, boasting a brighter fruit profile (more crunchy and red-fruited than typical black fruits), more finely poised tannins and more lively acid profile, all well juxtaposed by balanced dosage.

There's a particularly luscious, honeyed, spicy richness to this vintage, well gauged to counter the energy of this cool harvest. It brims with marmalade, dried peach and spice of all kinds, with rising sweetness on a succulent finish. A touch of reductive complexity serves to lend some savoury interest.

laughingjackwines.com

david-franz.com

hentleyfarm.com.au

93 POINTS

92 POINTS

$40

$50

92 POINTS

$70

91 POINTS

$30


WINE // T H E B AROSSA MAG | 63

WORDS AMANDA LONGWORTH BAROSSA AUSTRALIA

Locals given the podcast spotlight

In the Barossa we are incredibly serious when it comes to the quality of our produce… When it comes to ourselves? Not so much!

it’s hard not to be drawn in.

We are excited to announce the launch of a new podcast featuring the characters who make Barossa, Barossa. You won’t find any generic wine stuffiness, winemakers waxing lyrical about terroir, or technical tasting notes here.

My co-host for the show is Stuart Bourne, winemaker with Soul Growers Barossa, and self-confessed rubbish comedian. Stuey is well known locally for his commitment to the Barossa community and quick wit.

The local folklore and lighthearted conversations between friends reveal the stars of our region.

“The challenge of visiting a wine region like the Barossa is being able to get the true sense of being a local.

They open up with stories once only told to belly laughs across the front bar or anecdotes retold with great delight at dinner parties. The quirks that make Barossans shrug and say, “It’s Just Us”.

“So, without having to move here, these podcasts give you the inside track to who our regional characters are, without having to live here.

We share stories that are told with so much history, passion, and humour that

It’s Just Us

We deliberately avoided “wine talk” to make it utterly relatable as part of the conversation with our audience.

“While our wine is world-class and globally recognised, Barossa is Barossa because of its people, and it’s amazing to

be able to give a sense of how connected we are as a community,” said Stuart. The story of Barossa’s gentle evolution weaves through the series. The entrepreneurial spirit of the Barons of Barossa sits alongside a tale of a career in music supporting The Angels and Divinyls and what shouldn’t ever be omitted from mettwurst without causing significant controversy. The first episodes of “Barossa. It’s Just Us” are streaming now on Apple Podcasts, Spotify and Acast. Charlie Melton, Charles Melton Wines; Prue Henschke, Henschke; Louisa Rose, Yalumba; Mark McNamara, Chef; Dave Lehmann, David Franz Wines; Sheralee Menz, Those Barossa Girls; Cam and Al Ashmead, Elderton Wines; Graeme Threadgold, Eden Hall and Stage Door Wine Co.

Between the weekly episodes, tune into the tracks Barossa wines are made to, with the 81+(!) hours programmed by Barossa winemakers on The Barossa Winemaking Groove playlist. The podcast is part of our broader, regional campaign. In the “It’s Just Us” campaign we have embraced a people-first approach, eschewing traditional images of picturesque vineyards and clinking wine glasses. In line with the podcast, we instead focus on personality of the community. Keep an eye out for videos, GIFS and stories of egg and spoon races, mettwurst judging and the hidden talents (such as painting, winning awards for their spring rolls or oil-spill management experience) of the wine community.

The stories of Barossa, told by Barossans. Streaming now on Spotify & Apple Podcasts.


64 | T H E B A R OSSA M AG // W E DDINGS

YOUR SPECIALIST BAROSSA WEDDING DIRECTORY

www.barossavalleyweddings.com


WEDDINGS // T H E B AROSSA MAG | 65

Amanda Carmichael and Adam Plane Married at The Barns of Freeling March 12, 2022

Amanda Carmichael and Adam Plane were married on March 12 at The Barns of Freeling in front of 100 guests. The choice of location was a given for Amanda and Adam with Amanda growing up in Freeling. She really never would have thought she would get married here! Especially in the beautifully restored Barns, which suited their nod to a rustic style wedding. Amanda is daughter of Ian and Lynette Carmichael of Freeling and Adam is son of Colin and Joy Plane (deceased) of Price. For something a little different the couple had a lunch time wedding, allowing their two children to be involved in the entire day. Guests were treated to catering by Auburn Smoke House Catering servicing a stand-up cocktail inspired menu. The couple kept the theme of the day simple and rustic, showcasing the amazing features of the venue and the floral arrangements by Daisy Lane Flowers. “We had so many wonderful comments throughout the day towards the venue and beautiful flowers, Amanda said. A seven and nine inch chocolate mud cake was created by Tam’s Sweet Cakery. It was finished with a semi naked vanilla bean icing and a

chunky milk chocolate ganache dip. When planning the wedding, Amanda was mindful to utilise as many local vendors. “We are lucky enough to know many of our vendors either personally or have worked with them before professionally. This really helped with the planning and made the day run smoothly,” Amanda added. The couple first met after Amanda moved to the Yorke Peninsula for work. After a daylong initial date, Amanda and Adam both knew that there was a strong connection, understanding and having similar values and outlooks on life. It was the start of something special. Amanda and Adam have been together for five years and during this time they have had two children and share a dog together.

“We rang my dad soon after to let him know,” said Amanda. “Mum was relieved as Adam had shown her the ring earlier in the weekend. She had been waiting in anticipation.” Whilst there were so many favourite memories from the day, their two children Isobel and Josie stole the show. “I think once we had said our nuptials, we were greeted by our girls and walked down the aisle back up to The Barns. We were truly happy, no longer nervous, no longer concerned how the day would go. Just happy,” Amanda said.

A&A PLANE

It was after the birth of their first child, Isobel, that the couple had Amanda’s grandmothers’ engagement ring remodelled.

Hair & Makeup Sarah Craker Weddings

Without Amanda knowing, Adam had collected the ring and carried it in his pocket the entire weekend during an overnight stay in Adelaide.

Photography Emily Westhoff Photography

It wasn’t until Sunday night in their lounge room that Adam said, “I have something for you.”

Music Chelsea Grace

Celebrant Celebrancy by Alexandra Stationary & Signage Brit Creative


66 | T HE B A R OSSA M AG // W E DDINGS

it's about how we make you feel

o et r he a an ke c S ma ing! ok bo

42 Pioneer Avenue, Rowland Flat ph: 08 8524 0025 e: h3026-fb1@accor.com w: thecellarkitchen.com.au

3 Course Sunday Roast Lunch $50 per person Sundays from 19th June to 17th July Visit our web-site for weekly roast menus Regional produce | Award winning wines


WEDDINGS // T H E B AROSSA MAG | 67

Jill Mulvena and Ian Lewis Married at Seppeltsfield November 13, 2021

Plans to renovate a property was the beginning of Jill and Ian’s love story. The couple met seven years ago at Jill’s work where she was the local Home Finance Manager and Ian at the time was looking at renovating his property. On Valentine’s Day, known as the most romantic day of the year, Ian got down on one knee and proposed at a romantic dinner while on holiday in Canada.

a day to remember for both the couple and the 70 Queensland guests who all got a taste of the Barossa.

Jill is the daughter of Robyn and Greg Mulvena of Gladstone, Queensland and Ian is the son of Pat and Don Lewis of Gawler, South Australia.

Jill wore a white Lily Couture from Pronovias with a white full lace train while Ian wore a Wil Valour tailor made blue blazer, cream pants and mauve shirt. The bride’s attendants were Kylee Burton, Kylie Derksen and Steph Dover.

With the pandemic having forced many major events to be cancelled in the past, the couple were both over the moon for the day to go ahead. No matter the very cold days prior or the rain, the wedding was just as magical as they could have imagined.

The groom’s attendants were Maddi Lewis and in cardboard cut-out form, Jason Lewis.

The ceremony took place on the Seppeltsfield Winemaker’s Lawn, along with a reception at the Seppeltsfield Vintage Cellar. It was most certainly

The couple travelled to the Beach Club located in Hamilton Island, Queensland for their destination honeymoon.

Created by Make It yours - Cakes & Cupcakes, the 3 tier cake included layers of red velvet, white chocolate, raspberry and caramel mud.

J&I LEWIS Hair & Makeup Sarah Craker Weddings Flowers The Gathered Bunch Photography Zoe Campbell Photography & Design Celebrant Married By Zoe


68 | T H E B A R OSSA MAG

1.

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Tanunda Football Club Ladies' Day SATURDAY, MAY 14 Tanunda Football Club held a Ladies' Day event on Saturday, May 14. Proudly supporting Barossa Area Fundraisers for Cancer Inc. 1.

Anne Palmer, Kate Pedersen and McKenzie Thompson.

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Angie Couzner, Jessica Couzner, Tanya Couzner and Anna Strzelecki.

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Wendy Smith, Sue Schulz and Lisa Fidock.

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Lucy Siegele and Abbey Underwood.

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Maddy Brown, Sophie Watson and Brianna Stopps.

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Organisers, Back Row: Carla Vonderboch, Carole Hutton, Kate Stafford, Jo Feltus, Julie Combe, Julie Stradwick (Members of Barossa Area Fundraisers For Cancer Inc). Front Row: Chloe Schmaal, Kaitlyn Viergever, Lucy Siegele, Emma Haynes and Abbey Underwood.

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Marion Skarstrom and Sally Bignell.

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Tanunda Football Team with Ladies' Day Attendees.

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Photography Ekkia Evans

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Hi I’m Lachy With over 10 years experience as an Agri Finance Specialist, Lachy provides personalised options for rural families throughout the Barossa, Gawler, Adelaide Plains and Mid North regions.

AWARD-WINNING HANDMADE CHOCOLATE WINE · GELATI · CAFÉ 64 BURINGS RD, TANUNDA TANUNDA (08) 8565 9800 BOOK ONLINE BAROSSAVALLEYCHOCOLATES.COM.AU

Lachy Heinrich | 0437 817 322 3 Tanunda Road, Nuriootpa, SA Lachy.Heinrich@barossalending.com.au barossalendingservices.com.au

Partnering with Riverland Lending Services Pty Ltd

ACL 391835

Did you know we don’t just make timber wine boxes... 50% of our business is supporting people in the home and community

Our supports and services include: Barossa Home & Community Options • Learn new skills • Make new friends • Participate in fun activities - go to cafes, helicopter rides, movies, fishing, go-carting and more.. • Getting out in the community In home Support • We provide flexible supports to people living in their own homes or in shared accommodation • We identify your goals and work with you to provide the supports you need Supported Independent Living • We support you to live as independently as possible • Occasional or full-time support • We offer supported accommodation at five locations throughout the Barossa If you are eligible for NDIS Supports and would like to find out more, please contact us and talk to one of our friendly staff. Providing support so you can live your best life.

27 Samuel Road, Nuriootpa SA 5355 • PO Box 955, Nuriootpa SA 5355 T: 08 85 624 855 E: admin@barossaent.com.au W: barossaent.com.au


70 | T HE B A R OSSA M AG

1.

Tanunda Town Band Melodienacht SATURDAY, MAY 28 Tanunda Town Band held their annual Melodienacht across May 27 & 28. The event was enjoyed by all who attended. 1.

Geoff & Lizha Arthurson & Phil & Katrina Neldner.

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Christie & Ashley Curtis with children, Ethan & Zachary.

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Donna & Mehrdad Rafie-Ardestani.

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Elva Hueppauff & Jeff Morris.

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Jan McKenzie, with Rose & Ken Dadds.

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Philippa Lynas.

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Stephanie Cole.

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Bruce Raymond, Kobe Killmier &

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Matthew Buckoke.

Photography Dave Graor

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