Winter 2015
and
FOOD WINE e beans h t l il p s s o d Paul Am reat coffee n a e ll e n a J cret to g e s e h t n o
INVESTMENT
SPECIAL VOUCHERS
FORTIFIEDS
Region’s growing
See inside for your winter savings
Barossa’s liquid gold
DH3670-V2
in this issue 2-3
Barossa Coffee Roasters
4-6
Crusty Barossans
Sharing moments in time
A living archive of wisdom
7
Tipple of Tawny
8
The Rise of Fortifieds
The Seppeltsfield experience
Exporting to the world
10
Family Favourite
11
Mount Pleasant Farmers Market
Edna’s Lamb Shanks
Supporting the community
12-13
Behind the Label
14-15
Food Profile
16-18
We’re Growing
20-21
Barossa Farmers Market
Top drops to try
Kaesler Kitchen
Investment shows confidence
Great place for breakfast and more!
22
Around the Region
Diary Events – Out and About
23-24
Winter Savings
Hot offers!
ADVERTISING ENQUIRIES: Please contact (08) 8564 2035 or leader@barossaleader.com.au
FOOD WINE and
PRINTED AND PUBLISHED BY:
Winner S.A. Country Press Association 2013 Best Special Feature
Winter Food AND Wine 1
is the the Red” “Little e given toose am wh nick-n e roaster s each e n ff r e o o c Coffe ait’ ad ‘por tr of Barossa dicating in t packe rs’ beanste which is te s Roas oasting da n five day the r more tha urchase. rarely lier than p ear
Visit the Rolf Binder cellar door during Winter for delicious food matched to some very special wines.
Many remember Mrs Binder’s famous goulash served in the old Veritas Winery. Today Rolf continues the tradition, cooking with her recipe & warming the hearts of many cellar door visitors. Served Fridays and Saturdays in Jun/Jul/Aug, 11am - 2pm Bookings appreciated & required for groups of 6+ guests. Group lunches are available on alternative days with prior booking.
enjoy
BULL’S BLOOD and other rOLf BinDer reDS with
hearty winter dishes!
LOCAL PIZZAS SERVED DAILY
A selection of delicious Amanti pizzas available in mini or medium sizes. Perfect with a glass of Rolf Binder Montepulciano!
CNR SEPPELTSFIELD & STELZER ROADS PH 8562 3300 CELLAR DOOR OPEN 10AM - 4.30PM Monday - Saturday (Sundays on long weekends)
2 Food AND Wine Winter
DH3167-V2
HUnGAriAn GOULASH
It’s safe to say Paul and Janelle Amos love a good coffee. Their search for freshly roasted, aromatic beans in the Barossa proved fruitless and so began a journey, a lifestyle and a philosophy that now fills not only their lives but also every coffee they enjoy. Barossa Coffee Roasters may have been born out of frustration, but it is now very much a joyful, happy small family business that harmoniously joins the region’s rich tapestry of wine and culinary offerings. From their purpose built coffee roastery amidst the autumnal hues of the family’s 10 acre vineyard in Seppeltsfield, Paul tells of humble beginnings and the “organic growth” of their boutique coffee roasting venture which celebrates five years this year. He speaks with the passion of a winemaker, describing fragrance and aroma, palate length, acidity, and body achieved through bean selection and roasting. “Coffee really has so many similarities to wine,” he says. The connection seems to follow through, paralleling each and every step. Whether it be liaising with coffee growers as a winery does with a vigneron or comparing varietals, ‘vintages’ and seasonal changes between each hand picked parcel of imported beans; the stories are as unique as each roasting. “We bring in small batches, once they are gone, they’re gone....We showcase what the coffee farmer has done, what the processor has done and then what we are doing with that particular bean,” Paul says. The synergies that exist from bean to cup has not happened by accident, it is very much at the heart of Barossa Coffee Roasters as they continue to build on a personal promise made when the business began five years ago. Janelle says, “People and planet friendly - that has been our tag line right from the start. We make every decision on that. “We know exactly where our beans come from, how the people are treated...I can feel comfortable, it goes almost a step beyond fair trade. Everyone is smiling, everyone is getting a fair deal.” The philosophy continues with the selection of environmentally friendly packaging and an assurance of freshness for customers who Janelle says “are well educated” in their love of good coffee. They share a core set of principles. “We have managed to stay true to our values. Sustainable, ethical... and that’s in the business
relationships with people, the coffee we buy, the way we treat our customers and the customers who serve our coffee.” Having always promoted their single origin coffees with connoisseurs eagerly seeking the next new flavour, Barossa Coffee Roasters has just launched a new blended range. “As Paul says, we’ve all learned the rules, now let’s break them!” Again, each packet echoes the craftsmanship of a winemaker who blends small parcels of fruit to achieve a blend like no other. “We’ll readjust what’s in that blend and move with the seasons. It mirrors exactly how we live and it mirrors the Barossa so we are really excited about that.” Barossa Coffee Roasters care about relationships and are much more than purveyors of perfection in a cup. “We often say we don’t really sell coffee, we sell moments in time,” says Paul. Janelle calls her daily brews “little pause buttons”, something she actively seeks in her role as mother of two young daughters, Amilie, aged 5½ and Lucy, 4. “You make yourself that one cup and you stop... it’s still something you do for yourself no matter how busy it gets. If you can make that moment better for yourself, why wouldn’t you?” Family is at the centre of this home-centred business. There is an element of calmness that is so often lost in today’s modern society. But “busyness” is welcomed. “It’s all about choice. Blessed is the new busy!” laughs Janelle who also “makes space” in her life for art - her other passion in life. Ro a s t i n g, p a ck i n g a n d delivering as well as spending Saturday mornings at the Barossa Farmers Market where it all began, are all good experiences shared and enjoyed by the whole family. Looking into the future, Barossa Coffee Roasters are preparing to host classes for budding home baristas at the roastery soon. It’s something the couple have always wanted to do and Paul says it’s about empowering people and enhancing the home coffee drinking experience by learning the process on their own coffee machines. “It brings it all full circle... It’s different on your home machine. You’ll learn a few little tips and a bit about coffee.” Janelle says it’s another new beginning and they are excited to take these next steps. “We have all these ideas and we are excited to share them with the Barossa community!”
The Amos family, Janelle, Amilie, Lucy and Paul at the Barossa Farmers Market
Check o stockists put the age at www.baro s to find wh sacoffee.com enjoy a cu ere you can Coffee Ro p of Barossa a or the we sters’ coffee roast to taek’s fresh ke home.
Accommodation, weddings, functions, business retreats and conferences to suit your budget What we can offer... • On-site accommodation. • Quality food and stunning presentation. • Garden facilities for your ceremony. • Colour themed weddings. • Decor to suit your requirements. • Your choice of four private reception areas. • Privacy, security, attention to detail. • One stop ceremony, reception and accommodation.
We can do it better for less
We look forward to serving you For any enquiries or bookings: 8563 2303 235 Murray Street, Tanunda S.A. 5352 Follow us on Facebook W|www.barossaweintal.com.au E|info@barossaweintal.com.au
weintal HOTEL COMPLEX
TR3712-V8
Winter Food AND Wine 3
Crusty and proud of it There’s one group of locals who don’t seem to mind if you call them crusty. Named Crusty Barossans, they are a small group of ten retired wine industry and affiliated industry executives who, like a good bottle of Shiraz, are improving with age. A living archive of wisdom, the exclusive social group’s aim is to keep up-to-date and continually boost their own knowledge of the industry that has played such a prominent role in their lives. Number 1 Crusty member and group founder, Mr Colin Gramp said he came up with the idea when chatting to the late Mr Dennis Reimann, a former secretary director at Yalumba Wines. “He was retired too and I knew of Ray Beckwith, Reg Rankin, Tony Kluczko, Jeff Virgo and Bryce Hood. I said, ‘What about getting together once a month, having lunch together and even considering visiting wineries before hand to keep up to date with the industry?’ Dennis said what a good idea, I’ll be the secretary!” The name perfectly captures the jovial
nature of group members and, naturally, was discovered over a glass of red. “That’s a good story,” said Colin with a laugh as he reflects on the origins of their quirky title. “We thought “Old Barossans” doesn’t sound too good, neither did “Retired Barossans”. One day, early in the piece, we had some aged red wine. It was so crusty when we poured it... I think it was Ray Beckwith who said, Crusty, now that’s a good name! “We all agreed, so we called ourselves the Crusty Barossans!” Colin may not be quite as quick on his feet as he was when he founded the group on September 18, 1998 but that hasn’t stopped the 93 year old former Orlando technical director from keeping his eye on the industry. “We’re trying to keep in touch with all fields,” he said. Whether it be discovering the latest technology in bottling lines and vineyard management or learning about new research in marketing and sales, these
former executives from all areas of the industry are warmly received wherever they go. “We are very thankful and pleasantly surprised that whichever winery we decide to go, they basically roll out the red carpet and really welcome us,” explained Colin. Not only do the wise men of wine savour the flavours, sights and sounds of a modern day industry, Colin said they are asked for their opinions on various subjects. They are a brain trust for the Barossa. “When we visit some of the wineries, particularly the smaller wineries, we’ve been asked what did you do in those days when you had this or that problem? We were able to give them advice. “We are keeping in touch with the industry and they are keeping in touch with times gone by,” said Colin. “It’s terrific fellowship and fellowship on a subject that we all know about. We are anxious to know in these visits what the industry is doing today and what advancements are being made.” Continued on page 6
Come in and try some of the best beans in the Barossa! Milano, Guatemala, Colombian & more!
• Coffee beans roasted fresh in house • Take home coffee packs • Create your own blend
• Delicious sweet and savoury food including gluten free • Toasty log fire during winter • Free WIFI
BaristaSistaBeanery
29D Murray Street, Nuriootpa - 8562 2882
Monday - Friday 8.30 am - 4.30 pm & Saturday 9am - 1pm CLOSED PUBLIC HOLIDAYS EW1046
4 Food AND Wine Winter
Jeff Virgo and Colin Gramp are foundation members of Crusty Barossans and have shared many good wines over the years.
The Crusty Barossans, retired wine industry executives, during their most recent outing at Wolf Blass Wines. Back: Bob Ahrens, Managing Director, Ahrens Engineering; Mos Kaesler, winemaker, Lindeman’s Wines; Stan Obst, Corporate Project Manager, Tarac; John Falland, Managing Director, John Falland Australia; David Armstrong, Senior Lecturer Wine and Michael Gramp, Liquor Licensing Commission. Front: Jeff Virgo, Quality Control Manager, Orlando; Colin Gramp, Technical Director, Orlando and Rod Chapman, Production Manager, Penfolds. Absent: David Obst, CEO, Tarac Australia.
ENJOY WINTER DINING AT THE clubHOusE Enjoy a warm welcome and warm fires in Winter! The Clubhouse is a great place to dine for lunch or dinner every day of the week. The food is excellent with something on our extensive menu for everyone. Visit as a guest or join as a member to receive regular rewards and discounts. The longer you join, the less it costs! 12 MONTH MEMBERSHIP... JOIN FOR 3 YEARS AND GET ONE YEAR FREE! • Singles 1 year $50 2 years $80 3 years $100 • Couples 1 year $80 2 years $120 3 years $160
JOIN US!
Cnr MacDonnell St & Basedow Rd, Tanunda. Phone 8563 2058
● The Barossa’s community Club since 1891 ● theclubhousebarossa.com.au ● Winter Food AND Wine 5
Crusty and proud of it It is estimated that the current Crust y Barossans represent nearly 500 years of wine industry experience collectively. Colin’s son, Mr Michael Gramp is the youngest “Crusty” at 67 years of age and continues a long list of Barossa wine identities who have passed through the exclusive “Crusty” ranks. Along with Michael’s father, there is just one other original member still in the group today, 83 year old Jeff Virgo. “I’m number two”, exclaimed the former quality control manager at Orlando who retired in 1993. For Jeff, maintaining contact with the industry is important. “I just love it. It’s a regular outing and a catch up. We try and keep up with the technology,” When asked if he’s tasted some good wines over the years, his answer is a resounding “Oh Yeah!” Each month a different “Crusty Barossan” is given the task of Wine Master, bringing a collection of wine to the table. David Obst chairs the monthly gatherings and every detail is recorded in writing for the archives. “We keep minutes, I’ve got them all on file,” said Mr Rod Chapman,
the group’s secretary - one of only two official positions held. “We record the wine, where we visit and who we’ve made contact with,” he said. Rod, an Or lando trained winemaker who later helped make the famed Penfold’s Grange, said it was interesting to see the industry evolving and putting extra emphasis on fruit quality. “Barossa maintains its quality and I think it’s getting better. They are putting more attention back in the vineyards. “When I started in the industry, that’s a long time ago now, we didn’t focus so much on the vineyards and that’s where it all starts. I think they’ve realised that now in the last twenty years,” he said. You can’t apply to be a “Crusty” and the number will remain at 10. They refrain from too much publicity and that’s the way founder, Colin, wants it to stay. “We are private. It’s a social group and we don’t want it to get too big. You need to be invited.” Chatting, wine tasting, discovering and sharing their wisdom is what this unique social group is all about. “We could have been called the Wise Barossans... Thankfully we chose Crusty!”
David Obst is honoured to have been given the role of chair by original leader, Colin Gramp ensuring the Crusty Barossan’s unique legacy continues well into the future. David said being part of the group is a great source of sharing and learning and enables members to stay connected with the wine industry, particularly the Barossa.
Baked Fresh Daily
Taste the smell of freshly baked bread today! 181 Murray Street, Tanunda 6 Food AND Wine Winter
EAT IN OR TAKE AWAY!
Phone 8563 0096
DH2704-V2
History in a glass
TINTS OF TAWNY: Para Grand, 10 year average blend; Para Liqueur, 1985 vintage alongside the 1915 Centenary Tawny.
Nigel Thiele in front of the spectacular fireplace that separates Cellar Door and FINO at Seppeltsfield - the perfect place to enjoy a winter warming fortified. Walking around the Centennial Cellar is akin to wondering through a library but instead of leather bound encyclopaedias there are volumes of wine. A complete record of Barossa vintages - the drought years, the wet years, the heat waves - it’s all there ready to be discovered. Nigel has seen “fantastic growth” for quality fortifieds and with winter on the doorstep, it’s time to seek out those classic wood aged sherries, muscats and tokays along with an
entire spectrum of tawnys, from contemporary to traditional styles. “It is a beautiful thing to sit someone up here and show them zero time in barrel, 21 years in barrel and then 100 years in barrel. When you have those three distinct wines sitting in front of you it’s a little educational flight in itself,” Nigel explained. “You are taking that wine from birth to 100 years of age and that’s just amazing.”
BA17014
Nigel Thiele is a custodian of history – he holds the keys to a vision that has warmed the hearts and souls of generations. As VIP manager at Seppeltsfield Winery, Nigel has the honour of sharing the story behind the famed Centennial Cellar, home of the iconic 100 year old tawny. Seppeltsfield holds claim to the oldest unbroken lineage of wines in the world. Its value for wine collectors is undeniable, but what does a glass of such importance hold for the connoisseur? “It’s the essence of wine... what the angels have left us,” smiles Nigel. The 3% evaporation rate through oak each year, that’s 100 winters and summers, intensifies and changes the character of wine into a liqueur that Nigel cheekily says has the viscosity of motor oil with similar greenish hues refracting the light. “If you ever see a slight olive tinge, that shows you superior age. That doesn’t happen without a long time in wood.” A tipple of century old tawny is an experience to behold. Secondary characters are developed over time and offer rare beauty in each sip. “Every facet and every flavour virtually gets multiplied by 100,” Nigel says. “It’s almost like a spice rack. You get cinnamon, cloves, sometimes you get cardamom. It really has that inherent spiciness. You get your mochas, coffees, burnt toffees and caramel. Then you get quite rich, luscious characters like raisins, Christmas puddings.... bitterness like dark chocolate. “It’s a really layered experience.”
Winter Food AND Wine 7
Fortified Wines rise in popularity
Ron Liebich of LiebichWein, Rowland Flat, has seen a recent increase of interest in fortified wines within the younger generations.
Warming, tempting, seductive...
Range of Fortified Wines Bulk Port - 3 Blends: 1 yr, 3 yr, 5 yr Bulk Muscat, Frontignac, Semillion Fortified Bottled Range
Classic Semillon, Frontignac, Muscat Tawny 10 YO, Grand Tawny
Liebichwein Port Competition Open to home barrel owners Entry fee $10 (200ml sample) ENTRIES DUE 1ST JULY
Winners announced Sunday afternoon in the Barrel Shed Sunday 26th July: Noon - 4 pm
Chocolate Truffle & Fortified Tastings
June 6,7 & 8 $20 pp - BOOKINGS ESSENTIAL
Hands on Cheese
Learn how to make Halloumi, Fetta and Camembert. Enjoy wine and lunch in the Barrel Shed.
Sunday 14th June 11.30 am - 2.30 pm
BOOKINGS ESSENTIAL
$75 pp
OPEN 6 days: 11am - 5pm (closed Tuesdays) E: info@liebichwein.com.au Ph 8524 4543 151 Steingarten Road, Rowland Flat Event details at: www.liebichwein.com.au
DH3259-V2
8 Food AND Wine Winter
In recent years the wine industry has recorded a gradual increase of interest in fortified wine. Third generation fortified winemaker, Ron Liebich of LiebichWein, alongside his wife Janet, have over 20 years’ experience in the area. “Fortified wine was really popular in the 1940’s, 50’s and 60’s, but it became almost unknown in the 80’s and 90’s,” said Janet. Around this time, grape growers were significantly changing what they were making to suit the market. As fortified grapes became unpopular, winemakers began pulling out grape vines such as Grenache, Semillon and Muscat to make way for the rising popularity of other wines such as dry white. Around 2010, the Liebichs began to notice a change in the market, where younger people began showing their interest in fortified. “There is a much younger age group trying the fortifieds, and they discover that they quite like the taste,” said Janet. Ron added, “They try it out of curiosity at first.” Whilst for tified wines may not gain mainstream popularity, the Liebichs note that it is quite an interesting variation. Janet also said, “I have recently noticed that more wine bars in places like Melbourne are trying fortified tastings. There are always people who are wanting to try something out-there and different.” Recently the Liebichs have also noticed that the sweet taste of their fortified is
becoming more popular with the Asian customers. “Originally they weren’t too interested, now we are exporting lots of fortified wines. “People that do like the sweeter wines are coming here and enjoying it, they’ve heard about it and they really like the taste.” Andrew Young, cooper and owner of YN Oak, has seen an increase in demand for small home kegs in which people store their fortified. “As a cooper I have noticed an increase of people wanting small home barrels, especially in the last two years. “It’s mainly for the top end fortified that people are wanting to keep in the kegs. “There has been a huge demand for exporting to the world, and people are often wanting them personalised.” Janet backed up Andrews comments saying, “Customers of Tubbies and The Keg Factory are seeking out our Port and advice from Ron.” The target market for fortified wine has always appealed to an older demographic, who are used to the taste from back when it was popular. “Our grandparents and parents mainly drank fortified wine,” said Janet. Fortified wine comes in a wide range of unique flavours, depending on the age. The Liebich’s Fortified Semillon, for example, has a taste of “sticky toffee pudding wine” which they say “lights up the taster’s eyes with delight”. This is achieved through the fruit being given maximum ripening time on the vine to develop the extra natural sweetness.
GNADENFREI LUTHERAN CHURCH MARANANGA
‘MIXED BLESSINGS’ Sixth release of this unique wine that combines friendship, talents and thanksgiving, all through grace freely given by God (Gnadenfrei). Nine varieties in the 2011 blend... Cabernet Franc, Cabernet Sauvignon, Carignane, Grenache, Merlot, Mourvedre, Shiraz, Touriga, Zinfandel... coming together thanks to talented winemaker Troy Kalleske. $12/bottle – Orders: 8562 4942 Available at Whistler Wines, Seppeltsfield Road, Marananga
DH3161-V3
GREENOCK
t e m r u o G rafted
ith handc w k c o n e re of Gre ainment. e h p s o m t ntert e lage a l i d v n a e h d t o e o Experienc wines, amazing f
GREENOCK
t e m r Gou iendly r f y l i m a f . .. ent entertainm nd for kids a adults!
Featured at this event will be Murray Street Vineyards, Ballycroft Vineyard and Cellars, Schluter Wines, Greenock Creek Wines, Mark McNamara from the Food Luddite, Kalleske Wines and Artisans at Greenock. All conveniently placed in one central location.
When;
Barossa Gourmet Weekend Sunday, August 16 10am to 4pm
Where;
Greenock Town Oval
Elle McArdle | Murray Street Vineyards 8562 8373 Jess Fromm | Kalleske Wines 8563 4000
EW1052
Schl端ter Wines
Winter Food AND Wine 9
Lindy’s family recipe a favourite
Old family recipes often make some of the best-loved meals. For Lindy Alderslade of Tanunda, they are the perfect way to bring together the family during mealtimes. Her late mother-in-law, Edna Alderslade was the originator of the families’ favourite lamb shanks recipe. Today, Lindy especially loves to make it for her family, friends and relatives, but most often cooks for her two sons Craig and Bradley, and husband Michael. “I love that cooking is relaxing, and I really enjoy it. I can come home after being at work all day and cook a nice meal.” As she has found, the recipe is beloved within the extended family, and often requested when they come around to visit. “It’s really just a recipe that can be cooked all year round. But it definitely means something to the family being Edna’s special recipe. “I’d love to be able to cook the lamb shanks for a big group of people, but I just don’t have an oven big enough! “The most I have ever cooked it for is around eleven people.” Lindy has many other favourite
wintery meals to keep the family warm during the cold weather. Soups stocked full of hearty ingredients are often on the menu, to make variations such as chicken noodle and pumpkin. “I also make all the old favourites such as chilli con carne and spaghetti bolognaise on a regular basis. “I have to cook big portions though, as you can imagine. There are never any leftovers having two sons, unless you grab them first!” she says. Many of Lindy’s staple ingredients are part of ‘Edna’s lamb shank’ recipe, such as Worcestershire and tomato sauces, but are also common within other dishes she cooks. She also keeps a stock of herbs, such as bay leaves, to create different flavours within her cooking. Lindy loves the satisfaction she gets from the happy faces that she cooks for more than anything. “I cook for the reaction and positive comments I get from the people eating my food, it really brings the whole family together. “It’s all about the love that you put into the cooking, and the love that you get out of it.”
We revel in providing delicious, beautifully crafted food and a thoughtful, finely balanced wine list delivered with love and care. Lunch 7 days Dinner Friday & Saturday Nights 730 Seppeltsfield Road, Seppeltsfield
EW1040
(08) 8562 8528
10 Food AND Wine Winter
www.fino.net.au
One of Lindy Alderslade’s staple winter meals is her mother-in-law’s special lamb shank recipe, a family favourite.
Edna’s Lamb Shanks
4 lamb shanks Cornflour Oil 2 onions sliced 1¼ cups tomato sauce
¼ cup Worcestershire sauce ¼ cup spicy red sauce ½ cup vinegar 4 cups warm water Salt and pepper to taste
ur and brown in a frying pan Roll lamb sha nks in cornflo with oil. . the bottom of a slow cooker Sprinkle som e cornflour on to slow cooker. Add browned lamb sha nks Add sliced onions. r, water and add salt and Mix together sauces, vinega ker. pepper and add to slow coo . depending on size of sha nks Cook on low for 6-7 hou rs Serve with mashed potatoes.
Mount Pleasant Farmers Market supporting the community The Mount Pleasant Farmers Market has been reinvesting into the community through funds raised through donations at the gate, which has returned $25,000 in the last three years, back to local community groups in the area. The market has a gold coin donation at gate entry, which has become so popular that opportunities for community groups to collect the donations have been booked out to December 2015. Mrs Terese Stephens, Marketing Manager, said that there are different groups every week collecting donations. “The market is part of the community and is keen to support local groups as much as possible. It’s a really positive experience for the community,” says Terese. The Farmers Market supports multiple charities and community groups including Friends of Mount Pleasant Hospital Inc, schools, churches, Carers Link in the Barossa, CFS, Men’s Shed and many more.
Terese said, “The membership funds contribute significantly to the smooth running of the market, ensuring that there is paid staff to manage. “There are also many volunteers who support the market and this provides that extra professional approach that has been developed over the last three years.” The inaugural Mount Pleasant Farmers Market photographic competition has been established to encourage the community to become involved in a contest that will showcase the attributes of the market. Terese says, “Photos should showcase and celebrate the people, products and spirit of the Mount Pleasant Farmers Market. “Photos may highlight the diversity of people, products and events at the market. Let your imagination guide your creativity.” The competition is open over the winter months and all age groups can get involved for special market prizes.
“The market is part of the community and is keen to support local groups as much as possible.” The donations given by the community during the fires that blazed across regional areas around Mount Pleasant in January were generous and they went towards helping people that were struggling during the devastation. “It’s amazing how generous people can be. It’s all about community and giving back to the community,” said Terese. The membership system is a vital part of the market, the cost of $50 gives a years worth of membership, this entitles members to 10% discounts at all stalls.
Christmas Twilight Market
Tuesday 23 Dec Mount Pleasant Showground 5—9pm
Experience the aromatic and authentic tastes of India
DH3843
ER UNDERCOV
Ever y Saturday 8am12 noon
FRESH & DIRECT Paddock to Plate
ALL LOCAL PRODUCE
Moun t P leasan t S howgr ound w w w.mp f m.or g.au
DH3402
Enq: managermpfm@bigpond.com or 0418 301 121 See us at the Mount Pleasant Farmers Market www.rajkotwala.com.au Winter Food AND Wine 11
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Live Music
Surrounded by endless rows of fortified solera barrel stacks dating back to the 1940s, a generous feast by Owen Andrews awaits. Indulge,relax and soak-in Barossan long table hospitality. Acoustic sounds will also be on offer to warm your soul, as you ease into a wintery afternoon in the Barossa.
$R2RP8
5 $3 RRP
12 noon - 5pm The Sherry Shed $150pp including paired wines BOOKINGS ESSENTIAL by June 8 functions@seppeltsfield.com.au Phone 8568 6200
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Seppeltsfield Wines Seppeltsfield Road, Seppeltsfield 12 Food AND Wine Winter
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Seppeltsfield has released a special decanter in partnership with luxury French crystal house, Lalique, filled with an especially created 100 year old blended Tawny Port. Known simply as ‘The Seppeltsfield Decanter’, only 150 have been released world-wide at $10,000 each, with the Tawny blend itself containing vintages as old as 1886. Two years in development, ‘The Seppeltsfield Decanter’ reflects a true partnership between both Lalique and Seppeltsfield. The decanter maintains Lalique’s classic aesthetics, whilst taking inspiration from the Seppeltsfield palm tree - iconic the Barossa Valley property. The decanter is presented in a bespoke Jarrah presentation case, with 300 year old timbers having been recommissioned from wine spirit vats.
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Enquiries for ‘The Seppeltsfield Decanter’ can be directed to chad@seppeltsfield.com.au or phone 8568 6200
DH3845
Winter Food AND Wine 13
New life for KAESLER kitchen Nestled between the Autumn colour vines and looking out over the Barossa ranges, Kaesler Kitchen has re-opened after two years hiatus by Kaesler Wines. Situated in the Kaesler gardens, the newly renovated building is built of wood and brick, which has a cosy and relaxed atmosphere in the vintage, earthy cottage decor. Michael van der Sommen, the direct sales and hospitality manager at Kaesler Wines, has been working on the resurrection of the kitchen since last October. He started looking for a chef that would fit the style that Michael thought would be good for the restaurant. Matt Mulrooney was one chef who applied – he was looking to create dishes simple with fresh produce and to be able to work with top grade wine, which turned out to be the perfect fit for the restaurant vibe. Michael said, “It’s a great opportunity to showcase our wines. The main reason the restaurant is here is to enhance the wine experience when people visit. For almost 20 years the restaurant was a popular and integral part of Kaesler and we are very happy to be bringing it back.”
Michael van der Sommen, the direct sales and hospitality manager at Kaesler Wines.
He explained that they have been looking at different options but thought it would be best to open it up themselves. Matt, who has been a full time chef for six to seven years, said, “It’s not about flashy, pretentiousness. I am just bringing it back to being about really good food. We created that lovely warm feel where you can come in and relax,” Matt says. The Irish chef moved down to Sydney a few years ago before coming to the Barossa region in April once he had secured the job at Kaesler Kitchen. Matt had originally started off waiting tables in a restaurant in Ireland before he talked his way into the kitchen. He has had fresh produce around him when he was younger which has inspired him to use the local produce in the Barossa. Whether it’s local bakers, butchers or vegetables and fruit, Matt intends to showcase the quality produce to support local businesses. Kaesler Kitchen aims for hearty, rustic meals to get patrons through the cold Winter. Michael said, “Kaesler is a company that is about generosity. We just want to do good, affordable, honest, hearty food. I think this is what people like, this is what we are about.” At the moment, one of their most popular specials is the beef cheeks which are braised in Cabernet wine for six hours which allows the meat to melt in the mouth. Being able to cook with wine is exactly what Matt was looking for. Matt says he has always had a passion for wine, which has been second to food for him. In the first two weeks of Kaesler Kitchen being open, he was able to learn so much knowledge about matching wine to different products. “It’s about getting the bits right that you have and putting your love into it, just creating something that is really fantastic. It doesn’t have to have a fancy label on it. But the standards are extremely high, we don’t cut corners. All the flavour is there,” said Matt. Michael and Matt believe the main attraction for Kaesler Kitchen is the good food, good wine, good service and the casual and cosy environment that the restaurant provides. Whether it’s for dropping in for an afternoon coffee with a friend, or having a nice lunch with the family. Kaesler Kitchen is open for lunch Wednesday to Sunday, with breakfast on weekends. “We think that from a tourism point of view, we want to build Kaesler up as a quality place for visitors to come, but also be a destination that locals can be proud of,” said Michael.
Enjoy fresh seasonal food and our premium Barossa Wines in a relaxed garden setting in the heart of our Kaesler Estate.
Lunch:
Wednesday - Sunday 12 noon - 3pm DH3852-V2
14 Food AND Wine Winter
Breakfast:
Saturday & Sunday 8am - 11am
Function Facilities Available
Phone 8562 4402 www.kaesler.com.au Barossa Valley Way, Nuriootpa
DH3832-V2
Kaesler Kitchen chef, Matt Mulrooney intends to showcase quality produce to support local businesses.
Home of Old Bastard Shiraz, The Bogan and our estate-grown premium wines, Kaesler vineyards were established in 1893 and continue to provide the backbone of our acclaimed and distinctive Barossa Valley wines.
Â&#x; Cellardoor Open 7 days DH3852
DH3832
11am - 5pm
Â&#x; Vineyard Accommodation
Phone 8562 4488 ksales@kaesler.com.au Barossa Valley Way, Nuriootpa Winter Food AND Wine 15
Regional Development Australia Barossa CEO, Ms Anne Moroney says food producers play an important part in the region’s economic offering. Anne said it is often the stories that connect people, produce and regions, adding there are plenty of opportunities for products aligned with the Barossa story to meet consumer demand. “Value adding to food it is a very critical industry in the peri urban environment,” said Anne. Anne said that the region is experiencing an increase in interest in food products as farmers and producers identify products in demand as the foodie scene grows internationally. “Connecting the story with the food and the place in our food outlets gives visitors the opportunity to connect,” said Anne. RDA Barossa and Food Barossa are working closely to assist restaurants, cafes and pubs in re-designing their menus where fresh, seasonal, local produce is showcased. “For Barossa industry there’s a huge
We’re growing
advantage in a globally respected wine brand,” said Anne. “We see the next generation farmer coming through with new ideas who are driving this wave of fresh interest in farming. “In response to large scale commodity food production… people want to trace the identity of food, where it came from, that it is safe. They want to know where it is produced.” Anne said RDA is working with food, wine and tourism to assess where the gaps are and to identify ways to value add. The region’s wine, food and tourism scene is the economic base and diversification is themed around that. “We are looking for opportunity in locally, nationally and international markets,” said Anne. She added the World Heritage Bid will elevate the region further and global celebration will translate to increased tourism with a focus on food. And while Anne adds the economic growth globally has been slow, people need to be
optimistic. “It is still tough for business out there but there is good, strong interest in investing in the Barossa, particularly in tourism, wine and food,” said Anne. “New investment is exciting and important. There is a significant benefit to strategic investment aligned with food, wine and tourism.”
Regional Development Australia Barossa CEO, Ms Anne Moroney with the board president, Mr Ivan Venning say new investment is exciting and important.
WINTER WARM UPS ENJOY THE WARMTH AND
DR9752
FOOD AT 40's CAFE
30 Murray Street Angaston Ph: 8564 2901 www.40scafe.com.au 16 Food AND Wine Winter
•COFFEE •PIZZA •FOOD • WINE
We’re growing the pork is raised in the Barossa. “Anything we can do to promote Barossa Food in the region we will.” Gillian said without Barossa Food, food producers as a single voice would find it difficult to influence large investment and change. “We are building that voice and solidarity of food producers,” said Gillian. “It’s not only for commodity producers but also for the chefs, caterers, retail outlets, restaurants and hotels.” Gillian said their presence has helped to create an audience where wine, food and tourism have built their own strengths and markets and the investment these are making in the region and the value to the community is phenomenal. “It’s economic development for the region and building the brand,” said Gillian. “An integral part of the Barossa offer ing and demonstrates confidence in what the Barossa is bringing and that is greater visitors to the region who want to experience the Barossa as a whole food, wine and the experience of being here.” G i l l i a n s a i d t h e re i s tremendous support to the new entrants to the region from those embedded in the community spirit and growing the Barossa brand. “The region will retain the current characters that exist,” said Gillian. “The community spirit and sense of being true to the traditions is something that the region will retain.”
Barossa Food’s programme manager, Gillian StandenThomas
Warm up this winter with a delicious meal next to our blazing log fire...
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Significant investment demonstrates confidence across the region when it comes to the food and wine offering that’s growing in the Barossa. Wine, food and tourism continue to play a part that’s hand in hand and the Barossa region, according to Barossa Food’s Gillian Standen–Thomas, is the envy of other regions because the three sectors work very collaboratively together under the Barossa brand. Gillian, who took on the role of Barossa Food’s programme manager, said the Barossa brand is already very strong and continues to grow quickly. “Consumers are expecting a range of sophisticated offerings when they visit the Barossa,” said Gillian. “Fino has joined the stable of fermentAsian, Appellation and Hentley Farm that’s building a demand for Barossa based produce… the experience and that’s where Barossa Food comes in.” The organisation continues to work hard in supporting m e m b e r s t o a tt r a c t investment and help the region’s food scene grow. That’s been boosted by a $78,000 State Government grant spread across four projects in an effort to build a sustainable supply of Barossa produce for restaurants locally and outside of the region. These projects include helping producers to meet demand, assisting producers to gain accreditation through the Barossa Trust Mark, establishing a retail channel for Barossa produce which includes the investigation into the Adelaide Central Market and educating chefs and hospitality leaders on Barossa produce. “ We a r e a l s o working closely with RDA Barossa to help restaurants build a Barossa story in their menu,” said Gillian. “So rather than a scotch fillet or a pork belly being presented on a menu we can tell the story of where and how
Winter Food AND Wine 17
We’re growing Barossa Valley Cheese Company Angaston
Tscharke’s Place Marananga
fermentAsian Tanunda
Barossa Grand Cellar Tanunda
A facility three times the size of the current shop in Murray Street. This project will enable the maturation and storage area to expand and will result in new lines being added to the offering. Victoria McClurg, owner, said the project is at
significant cost but looks forward to it being finalised by September. “It will provide an opportunity to showcase Barossa produce and enrich the offering for visitors and locals alike,” said Victoria.
An eco-friendly warehouse and underground cellar is currently under construction at their property on Seppeltsfield Road, Marananga. The new facility has been designed to facilitate vertical integration of wine production, while reducing inputs in winemaking. It will provide ideal ambient conditions for wines undergoing barrel maturation and finished goods storage with no energy inputs. The energy efficiencies have been possible using the thermal properties of the earth and cold air harvesting.
Damien Tscharke, winemaker/vigneron and founder of Tscharke’s Place said the project, which is estimated at two generations of debt, will revolutionise their brand through the creation of wines that have been derived in a noble and harmonious manner. “This is a demonstration of adaptation to climate change and how the Australian Wine Industry is continually evolving to enhance wine quality without compromise,” said Damien, who is aiming for completion in September.
Tanunda based, fermentAsian are building a small function room and a wine-bar at the rear of their existing restaurant in Murray Street. In addition, they are extending the kitchen, adding a temperature controlled wine storage room and sprucing up the existing dining rooms. Tuoi Do and Grant Dickson say the project is more than they can afford but look forward to completion before the end of April next year. “We hope to offer a new wine-focussed dining experience that will provide a much-needed option
for visitors to our region,” they said. “Too often, we are asked where can someone purchase a glass of exceptional local (or international) wine between the time when Cellar Doors close and a table can be secured at one of the Barossa’s restaurants, in a sophisticated adult environment. There is a growing market for wine and food experiences that offer authenticity, compelling narrative, deep wine-knowledge and polished, exceptional service.”
More than a Barossa wine cellar and museum, the Barossa Grand Cellar will be a showpiece of the region and community. Survey pegs have been laid out on property on Stockwell Road as the Barons of Barossa tackle a project that nears $3 million and has a completion date of December, 2016. Stephen Henschke, on behalf of the wine fraternity Barons of Barossa, said the building has been designed to fit naturally into the Barossa ranges. “To our knowledge, there is no other regional wine
bank in existence in Australia and we foresee that it will be a valuable asset to the positioning of the Barossa as a world-class region,” said Stephen. “The Barossa Grand Cellar will be one of the rarest wine collections in the world and it will become a strong point of interest far above our current expectations. “It will draw international wine enthusiasts, key trade and media to the region, bringing long term benefits for the region’s winemakers, tourism operators and commercial endeavours.”
Visit our Award Winning Cellar Door Cheese platters available Fridays & Saturdays •
Saturday 11am to 4pm
266 Gawler Park Road, Angaston • Ph: 8564 3036 5 Star Winery • www.thornclarkewines.com.au 18 Food AND Wine Winter
DR9775
Mon - Fri 9am to 5pm
The food and wine scene across the region continues to grow thanks to personal and State Government investment. Here’s a snap shot of some of the projects currently underway…
FINO
Seppeltsfield’s major re-development which coincided with acclaimed restaurant, FINO opening its doors kicked started the summer. The $3m cellar door project included expansive works to the heritage listed cellar door. FINO at Seppeltsfield boasts four dining areas and gives opportunity for David Swain and Sharon Romeo to showcase the region’s produce while building on the Barossa’s growing culinary scene.
Lambert Estate Wines
Lambert Estate Wines has just completed their very first vintage at a brand new winery on Long Gully Road, Angaston. The multi-million dollar facility is a dream come true for the Lambert family who have added even more depth to the rich tapestry of Barossa Valley winemakers. The new winery also brings a cellar door and function area which overlooks vineyard on the property.
WIN!
A cellar door tasting experience for four at Murray Street Vineyards To enter, send your full name and contact details to competitions@leadernews.net.au and include in the subject line ‘MSV Promo’ to be in the draw. Competition ends 5 p.m. Monday, June 29, 2015
EW1054
Entrants must be 18 years or older to enter. Winners will be published in The Leader and notified by phone.
Winter Food AND Wine 19
Join in for breakfast at the
BAROSSA FARMERS MARKET Cold mornings are the perfect excuse for a hearty, nutritional breakfast and great coffee. The produce at the market changes with the seasons, and so does the menu at the Breakfast Bar. The Breakfast Bar is an integral part of the Market. The Barossa Farmers Market is an incorporated, not for profit organisation and funds generated through the Breakfast Bar are put back into new projects and initiatives. Aside from making the market a better place, the Breakfast Bar provides valuable employment opportunities and sources ingredients from stallholders. On the winter menu you will find the Market Burger, a year round favourite, delicious porridge also available in a gluten free option, and a toasted cheese and tomato foccacia. Specials are constantly being added to the menu board and include pancakes with strawberries and cream, spiced gluten free fruit muffins with fig jam, and hot spiced apple juice. A trip to the Barossa Farmers Market is not complete without a hot beverage. The Market is known for its great coffee made with Barossa Coffee Roasters locally roasted beans but did you know they also have tea, chai and delicious hot chocolate? Members of the Barossa Farmers Market receive a 10% discount at the Breakfast Bar which can be applied to the whole family or a single purchase. Members also receive a coffee card with 10 free coffees valued at up to $45. Membership for the 2015/2016 financial year can be purchased from one of the friendly volunteers at the Information Booth.
Real food from the homes and farms of the Barossa The Barossa Farmers Market
DR7158-V7
7.30AM TO 11.30AM EVERY SATURDAY MORNING Corner Stockwell and Nuriootpa Roads, Angaston barossafarmersmarket.com
It’s all here at the Market!
20 Food AND Wine Winter
Become a member for great rewards
Warming Winter produce at Barossa Farmers Market
“
As we move through the seasons, gardens often have an abundance of produce. Whether you have an excess of citrus, cabbage or spinach, the Barossa Farmers Market encourages you to take advantage of the Community Table or the Kid’s Table for junior gardeners. The Community Table can be booked by backyard gardeners wishing to sell excess produce whilst the Kid’s Table is for enterprising young growers to recognise the value of their produce and to nurture the next generation of Farmers Market stallholders. The Barossa Farmers Market is an avid supporter of school based and community fundraising initiatives too. If you are cooking up a storm for your next fundraiser, then enquire regarding a stall. The Community Table and Kid’s Table can be booked by contacting the Market Manager on 0402 026 882.
broccoli, cabbage, cauliflower, pumpkin, leeks, celery, carrots and beetroots in a rainbow of gorgeous colours. Winter fruits are perfect for topping up your vitamin levels and you will find lemons, oranges, apples, nashi, pears, quinces and rhubarb. The stallholders at the Barossa Farmers Market will happily guide you on how to use your ingredients, providing advice and recipe inspiration. Indulge in winter!
fruits Winter fect for r e p e r a p your u g n i p top vels e l n i m a vit
“ DR9746
RL0199
Winter at the Barossa Farmers Market is far from boring! It is a great time to enjoy rich, hearty comfort food and indulge in some delicious treats. If winter makes you think of soups, casseroles, and stews laden with meats and vegetables then you must visit. The beauty of this warming comfort food is its simplicity - fresh ingredients, and there are plenty of them at the market. Here is just a sample of the produce you will find over winter: Potatoes, fennel, brussel sprouts, kale, spinach, chard, silverbeet,
COMMUNITY TABLE & KID’S TABLE
Fresh
JERSEY
Farm Fresh, Family Owned
RL0186
Visit us at the market for: • Full cream milk (4% fat) in 2lt, 1lt & 250ml • Skim milk (1% fat) in 2lt & 1lt • Pure cream 300ml • Pouring cream 1lt & 300ml
JerSey FreSh carcoolajersey@bigpond.com
Ph: 8562 8113 | Fax: 8562 8520 GreeNOCK S.a. facebook.com/jerseyfreshmilk
Every Saturday at the Barossa Farmers Market.
Come see us every Saturday at the Farmer’s Market
Now Available at Nuriootpa Foodland every Thursday & Friday
Find us on Facebook! Winter Food AND Wine 21
FOOD WINE DATES TO DO
Su
Mo
Tu
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Th
Fr
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OF
nts Diary Ev2e9 MARCH
Sa 7
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st RCH AuguMA 22
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kend: Sa Gourmet FrWee Th Tu - We August Mo - 16 Su 14 y ersar 7 anniv 6 30th 5 the 4 3 will 2 mark 1 This year 14n, the 12the13 11 10 9 regio 8 of r’ of the ‘tasting platte 21 20 19 18 17 16 15 kend. From met Wee27 ssa Gour25 2015 Baro23 28 26 24 22 le family to foodie, all are welcome to samp llent exce y’s Valle ssa Baro the best of the hosp italit y indu stry, fresh seas onal an produce and famous wine. Set upon al festiv -day three the , drop back c idylli ages all suit to ent tainm enter de provi will es’. and really is a true ‘feast of the sens
MARCH Feast display at Gourmet Weekend
August 1- 13 - SALA:
The annual celebration and promotion of the South Australian visual arts community has come around once again. As part of the festivities, The Barossa Valley region will be a display of exciting local talent across a range of unique venues. It aims to promote Artist Jennifer Ahrens of Lyndoch South Australian visual artists to not with her creative artworks for SALA just a local audience, but also on a
03
JUNE
S M 1 7 8 15 14 21 22 28 29
T 2 9 16 23 30
W 3 10 17 24
T 4 11 18 25
F 5 12 19 26
AUGUST
JULY
JUNE
S 6 13 20 27
S M 5 12 19 26
6 13 20 27
T W 1 7 8 15 14 21 22 28 29
T 2 9 16 23 30
F 3 10 17 24 31
S 4 11 18 25
S 30 2 9 16 23
M 31 3 10 17 24
T W T 4 11 18 25
5 12 19 26
6 13 20 27
F S 1 7 8 15 14 21 22 28 29
Weekly
B a r o s s a Fa r m e r s Market: Each Saturday the histo ric Vint ner’s shed in Angaston opens its doors to showcase the Baro ssa’s fine st fresh, healthy and local food for all to immerse themselves in. Mount Pleasant Farmers Market: The Mount Pleasant Farmers Market offers a locally produced, affordable food experience weekly, where visitors can also enjoy a tasty country breakfast or warm up with a mug of fresh organic coffee.
national and international level.
Sheralee Menz and Marie Waechter, both fruit stall holders at the Barossa Farmers’ Market
Out and About at
e baristas d Brodie Maul ar India Lloyde an ket ar M s’ er rm at the Barossa Fa
Tim Steele from Logisolar, cutting dried fruit
22 Food AND Wine Winter
Alan Elson from Steiny’s Traditional Barossa Metwurst
d Luana Planet Eleni Michau an Handmade ssa from Eleni Baro
Jess Brydson and Sarah Cheffirs visiti ng the Barossa Farmers’ Market for the first time
Lucy Walker from Super Sweet Strawberrie
s
Tim Nielsen from The Wild Apple (certified organic)
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KIDS www.sacompanystore.com.au KIDSMon - Fri: 8.30 Cheeseburger, KIDS8.30 am - 3.00 pm KIDS am - 5.30 pm, Sat: 8.30 am - 4.00 pm Sun: Cheeseburger, Cheeseburger, Cheeseb SPECIAL SPECIAL SPECIAL SPECIAL cup of chips and cup of chips and cup of cup of chipsc an a 375ml can of a 375ml can of a 375ml can of a 375ml soft drink soft drink soft drink soft
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Winter Food AND Wine 23
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24 Food AND Wine Winter
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