and
FOOD WINE t e n r i W 2014
INSIDE
BAROSSA BREAKFAST SHOWCASES
REGION’S PRODUCE
DISCOVER
WHAT’S FRESH AT THE
LOCAL MARKETS
RELAX
UNWIND, ENJOY
in this issue
4-5
14-15
28-29
20-24
12-13
2-3
Women of wine | Thorn-Clarke
4-5
Food profile | The Table Café
6-7
Relax..Unwind..Enjoy | The love of coffee
8
In the kitchen | Sarah Wormald
10-11
Barossa Breakfast | Soul with Zest
12-13
Orchard to Oval | Brett and Roger James
14-15
Mount Pleasant Farmers Market
16-17
Behind the label | Wines of the Barossa
19
Must see Cellar Doors | Barossa at its best
20-24
Barossa Farmers Market
25
Retail therapy | Make your house a home
26-27
Chickpeas and lentils | Yelland and Papps
28-29
Winemaker in profile | Craig Stansborough
30-32
Out and about | Social snaps
OUR COVER BEAUTY IN WINE: Thorn-Clarke winemakers, Helen McCarthy and Katherine Katalinic know there is no better way to keep out the winter chill than by enjoying a glass of 18 year old tawny accompanied by a sweet treat like this chocolate Bavarian cheese cake by Soul with Zest. Turn to page 2 and find a woman’s perspective on winemaking in this warmth filled edition of Food &Wine.
FOOD WINE and
26-27
Winner S.A. Country Press Association 2013 Best Special Feature
ADVERTISING ENQUIRIES emily.williams@leadernews.net.au darren.robinson@leadernews.net.au P. (08) 8564 2035 PRINTED AND PUBLISHED BY:
Winter Food AND Wine 1
There’s a touch of feminine elegance to wines produced at Thorn-Clarke Barossa Winemakers. As the cold weather sets in, senior winemaker Helen McCarthy and fellow winemaker, Katherine Katalinic admit to winding down with a glass of 18 year old tawny made predominantly with Grenache, Shiraz and Touriga. The warming fortified is described by Wine Spectator Insider as “Dark and sweet, with coffee and allspice notes weaving through a fairly sweet layer of tea, walnut and creme brulee” and is the perfect accompaniment to a sweet dessert or petit fours and coffee. It’s clear these women appreciate the finer things in life. Helen and Katherine’s “office” is spectacular with sweeping views over the Little Para River to estate vineyards shrouded in winter mist. The picturesque setting is home to a recently finished, new-look Cellar Door located off the meandering Gawler Park Road, just out of Angaston. It’s from this winery, rated five stars by James Halliday for the eighth year running, that the duo weave their feminine magic to create highly acclaimed, international award winning wines. Helen and Katherine are part of a small operations team who enjoy working together to achieve “seamless
and elegant wines” showcasing the differences unique to Thorn-Clarke’s four established vineyards. Whether it’s fruit sourced from the Barossa Valley floor, St. Kitts or Eden Valley vineyards, the women strive to capture each region in every glass. They laugh cheekily when Helen says working with a female winemaker is “10 million times better” than working with male winemakers. They both agree their similarities and differences complement each other perfectly. “It is nice working with another female, just because you seem to be more on the same wavelength. We work in a very similar way...You need to be able to have someone you can have a discussion with, without getting hissy with the other one! I think it comes down to personalities that work well together... We’ve got a couple of token males here too... It works very well.” Both agree that a female’s palate is at an elevated level, a fact proven by scientists in the United States. “Our threshold for flavours and tannins and things like that are usually a lot lower than men, so we see things quicker. Whether that’s better or not is another thing... “In comparison to guys, we usually like a little bit more elegance,” said Helen.
Thorn-Clarke’s senior winemaker, Helen McCarthy with fellow winemaker, Katherine Katalinic.
We offer Weddings at the Weintal 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 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
2 Food AND Wine Winter
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Senior winemak with her husband, er, Helen McCarthy, lives cat at Moculta an daughter, nine dogs and a d ha since October 2011 s been with Thorn-Clarke Lyndoch with her . Katherine Katalinic lives in pa she recently joined rtner and a pet cockatiel the The duo are the be team in January this year. multi-award winnin auty and brains behind the g label.
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Winter Food AND Wine 3
Lynley Down preparing a Campos coffee.
EW0498
One year on at Sourced Local. Made From Scratch. Cooked Fresh. Catering for Parties and Functions Set Menu Dinners Southern Barossa Wines NEW MENU COMING SOON
Modern Cocktails - Coming soon
Breakfast l Lunch l Dinner 28-30 Barossa Valley Way, Lyndoch l Ph: 8524 4074 l Open 7 days 8am - Late l Dine-in or Takeaway 4 Food AND Wine Winter
James Moir, head chef plating up a barramundi dish.
It’s been twelve months since the doors opened at the Table Café and business is booming….so much so they are having to expand. Building is almost complete on their new outdoor room which will create a bigger dining space and also allow for larger groups and a private dining area. The success of the café has been no fluke. James Moir and Lynley Down have a combined 30 years’ experience in leading restaurants, cafes and catering business in both Sydney and the Barossa which means they can create a fantastic fresh menu and a unique dining experience. Upon returning to her hometown after 20 years, Lynley and her partner James, aspired to create unique food in a modern space. Lynley owned the renowned Romana’s café in Balmain, Sydney and this is where the couple met and it was here that a lot of inspiration came for their Lyndoch café. “We aspired to set up a café/restaurant with a similar look and feel to the one in Balmain, including the award winning Campos coffee”. They bought the old Lyndoch Deli and spent six weeks gutting and rebuilding the interior. “We could see a real opportunity to set up the café in Lyndoch because there is nothing quite like it in the southern end of the Barossa. “It has taken a lot of hard work to transition from a fish and chip shop to a place to come for fresh modern food and coffee. Some of the locals still see us as the local take-away but we are much more than that”.
The food philosophy of the Table Café is “Source local, made from scratch, cooked fresh” and this is what James has done throughout his entire menu. From his home made sauces, beautiful cakes and gourmet pizzas…everything is made from scratch. James has created an exciting breakfast and lunch menu, now the next challenge is developing a creative formal menu in the evenings. As much as possible, they use produce from the Barossa. “We use local meats from the Lyndoch Butchers, most of our wines are from the Southern Barossa and we even get fresh fruit and vegetables from our customer’s backyards”. James also enjoys working alongside Peter at the butcher to create smallgoods that he learnt to make whilst working at the Eumundi smoke-house in Sydney. The winter menu includes lots of slow cooked meals, beautiful homemade soups and fresh pastas. There will also be feature nights involving food from around the world, cocktail nights and set menu lunches and dinners to show off the amazing local produce. Catering also keeps the team busy and has come from word of mouth. “We started to get customers asking if we could do private catering for parties and it has snow-balled from there,” says James. The next challenge is to evolve the café into a more formal setting at night with a beautiful dinner menu. Renovations will be completed over the coming weeks.
Sourced Local. Made From Scratch. Cooked Fresh. Gourmet Breakfast Delicious Lunches Coffee & House-made Cakes EW0498-V2
Fully Licenced Breakfast l Lunch l Dinner
GLUTEN FREE & VEGETARIAN OPTIONS AVAILABLE
Bring in this voucher to recieve a FREE glass of Southern Barossa Wine with any meal purchase over $15.00!
Late l Dine-in or Takeaway 28-30 Barossa Valley Way, Lyndoch l Ph: 8524 4074 l Open 7 days 8am - 8pm Winter Food AND Wine 5
d n i w n U . Relax . YNDOCH
@nourish
Home of the 2nd place S.A. Barista
Serious Coffee Experience ...Trained Baristas
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DINING AVAILABLE 7 DAYS 8524 5440 FIND US ON FACEBOOK
100% gluten free cafe! Delicious smoothies, Great coffee and Healthy food to go
EW0547
ORD
Shop 3, 1 Walker Place Gawler SA
23 Barossa Valley Way, Lyndoch www.lordlyndoch.com
Ph: 8522 6361 I Monday - Friday 8am - 3pm I EFTPOS
EW0487
BUY 1 COFFEE GET 1 FREE!
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We offer gluten, dairy and sugar free options as well as vegan and vegetarian!
"
v
Phone 8563 3116 117A Murray St, Tanunda - behind Priceline
AVAILABLE AT
Phone 8564 2725 27 Valley Road, ANGASTON
Phone 8564 2271 37a Murray Street, Angaston
(just up from Miles Deli) Promotion expires 30/06/2014 Offer valid upon presentation of this advertisement
Mon - Fri: 8.30 am - 5.30 pm, Sat - Sun: 8.30 am - 3.00 pm
Coffee time is anytime!
Warm up with a satisfying Hot Drink!
Treat your tastebuds to rich flavour coffee and fresh baked delectable goodies!
e this b d l u o C ’s rossa a B e th ot best H e? olat Choc DR7844
6 Food AND Wine Winter
30 Murray Street, Angaston Phone 8564 2901 www.40scafe.com.au
Phone: 8563 0096 181 Murray Stre et, Tanunda
DH3265
•COFFEE •PIZZA •FOOD •WINE
..Enjoy.. It’s not just coffee to us... A selection of: 100% Organic Arabica Beans
Grant Burge at Illaparra Which translates to “Soft and Creamy with a Complex Richness..” and that’s the fortified wines as well as the coffee DH2161-V2
WARM UP WITH LIVE MUSIC SUNDAY JULY 13th 12 NOON - 4pm COMMAND SHIRAZ & STEAK PIES $12 COMMAND SHIRAZ FROM BARREL elderton@eldertonwines.com.au 3-5 TANUNDA RD, NURIOOTPA
36 Main Street Kapunda SA Tues - Thurs 8.30am - 4pm I Fri - Sat 8.30am 8pm I Sun 8.30am - 2pm CLOSED MONDAYS
79 Murray Street, Tanunda SA | 8563 1181
Mon-Sat: 9.00am - 5.00pm, Sun: 9.30am - 4.30pm CLOSED TUESDAYS
winter chill! EW0516
Ph: 8566 2450
espresso
Beat the
Main Street Diner Fresh. Friendly. Local.
Red Door
Licensed Coffee House, featuring Amanti Coffee, Gourmet Hot Chocolates, all day breakfasts, lunches and desserts, and Barossa Wines!
Bookings Phone (08) 8568 7878
EW0525
8562 2882 ~ 29D Murray Street, Nuriootpa
Monday - Friday 8.30 am - 4.30 pm & Saturday 9 am - 1 pm CLOSED PUBLIC HOLIDAYS
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TROY LOAKES
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Open 10 A.M. – 5 P.M. DAILY 161 Murray Street, Tanunda – 8563 7575
Coffee appreciation classes coming soon! Come in to register your interest.
Warm up the soul and relax the mind with a freshly made coffee...
• Wood Oven Pizza • Light Lunches • Quality Coffee • Cakes and Slices • Golden North Ice Cream
Store
64 Murray St, TANUNDA
DR7811
Winter Food AND Wine 7
Sarah Wormald shows off her beautifully presented scallop dish.
IN THE KITCHEN WITH SARAH WORMALD Sourcing her own food has become quite important to Hewitt’s Sarah Wormald’s cooking. Sarah enjoys cooking with seafood and catching her own fish and scallops at the beach is what she feels the happiest doing. Her favourite chef is Luke Nguyen and Asian food is what inspires Sarah due to its clean, strong flavours. Sarah enjoys experimenting with foods and does not always stick to the recipes, mixing and matching foods to find creative new flavours. In the last five years Sarah has travelled to Asia to discover the local flavours and is a regular at the fresh food markets. There are several ingredients that she
always tries to use, which are garlic, salt and seafood, although her favourite dish is Vietnamese Caramalised Pork. Sarah recently auditioned for the hit television cooking show MasterChef and made it to the final five in the state. “It was really intense and I was very nervous, but it was heaps of fun,” she said. Cooking in MasterChef would have been a dream come true for Sarah, who hopes to combine cooking with her teaching career and her interest in photography. “I just want to keep cooking and trying new things,” said Sarah of her cooking future. “I want to explore new cuisines and get them right.”
Half shelled Thai scallops 1 dozen ½ shelled scallops- make sure they are flat joined to the shell 200g butter- room temp 2 cloves garlic crushed
2 tblspn finely diced red onion 1 tspn finely chopped lemon rind 2 tblspn coriander stalk
finely sliced 1 tblspn finely diced red chilli 1 teaspoon lemon juice Salt and pepper to taste
Mix the butter, garlic, chilli, lemon rind, juice, coriander and red onion together. Spoon onto glad wrap and roll into a cylinder shape, put in the fridge to harden. Cut the butter roll into slices and place a slice on top of the scallop still in the shell. On a hot barbecue grill plate, place each of the scallops in its shell. Cook for 3-4 minutes. Turn the scallop over in the shell. Cook for 3-4 minutes. To serve put on a large plate with a sprinkling of coriander leaves and lemon wedges.
WinterFood Wine & & Food Winter WineEvents Events
Hungarian Lunches Winter Feasts Mrs Family Hall Recipes in Binder’s the Barrel
$12Oldfield Bean 3 course menusSoup by Stuart Goulash $15 13th June - Curry Feast Boththserved with local rye bread 25 July - Roast Feast Served 11- 2, Jun/Jul/Aug Call for details & bookings. Bookings appreciated. enjoy our famous
enjoy our famous
BULL’S BLOOD BLOOD BULL’S
and other andBinDer other rOLf reDS rOLf BinDer reDS with these hearty meals!
with these hearty meals!
Winter Feasts Hungarian Lunches in the Barrel Hall Mrs3Binder’s Familymenus Recipes course shared by Stuart Oldfield
$12Feast 13 Bean June -Soup Curry Goulash $15 Enjoy a delightful selection th
Experience the taste of our homemade sweets! ü Scottish Tablet ü Rocky Road ü Coconut Ice ü Coconut Rough ü Peanut Clusters ü Chocolate Marshmallows ü Spuds and so much more in store!
of fragrant curries with
Both served with local Rye Bread accompaniments. th Served Daily 2pm 25 July - r11am oast- F east in June, July & August Indulge in a smorgasbord of delicious roast meats Bookings appreciated. with all the trimmings.
DH3167
Call for details & bookings. CNR SEPPELTSFIELD & STELZER ROADS Corner Seppeltsfield & Stelzer Roads AM PM PH 8562 3300 CELLAR DOOR OPEN 10 4.30PM OPEN Mon - Sat(Sun on long weekends) 10AM -- 4.30 Monday - Saturday (Sundays on Long Weekends) 8562 3300 www.rolfbinder.com cellar@rolfbinder.com 8 Food AND Wine Winter
Gift baskets made to order
8563 1166 | 91 Murray St., Tanunda www.barossasweetshop.com.au
Warm Winter Rumours... Soup of the Day
Mild Beef Curry
Chilli Con Carne
Chicken Schnitzel Burger
Chicken Pasta Bake
Apple & Rasberry Cobbler
Mon - Thurs 9am - 5pm Fri 10am - 5pm, Sat 9am - 5pm, Sun 10am - 5pm
101 Murray St, Tanunda 8563 1420
DR8019
Found in theOpen heart of Wohlers... 7 Days Winter Food AND Wine 9
Breakfast
showcases the region's produce Soul with Zest co-owner, Jason Robinson with the Barossa Breakfast.
An inquiry about fried fritz kicked started one Angaston café to offer a Barossa breakfast, showcasing the heritage of the region to locals and visitors alike. Soul with Zest teamed up with local food producers to offer the All Barossa Breakfast complete with Apex bread, Schulz fritz, bacon, vienna sausage, kassler chop and jagerbraten; house made sauerkraut, Zimmy’s pickle relish and fried eggs. Jason Robinson, co-owner of Soul with Zest, said the addition to their menu has been popular as more want to experience the region’s culture. “It is a very big breakfast,” said Jason.
“We wanted to design something for people to have a different option and being in the Barossa we wanted to offer Barossa local produce.” Teaming up with the town’s butcher, who use authentic recipes to make their products, has also formed a great partnership. “Food in the Barossa is very important,” said Jason. “The history, the culture and it helps to continue to promote that point of difference.” For Jason, it is one of his favourites on the menu, because it is different. “It is a good start to the day, especially if you are touring the Barossa for wine tasting and things,” said Jason.
Baked Fresh Daily
Taste the smell of freshly baked bread today! 181 Murray Street, Tanunda 10 Food AND Wine Winter
EAT IN OR TAKE AWAY!
Phone 8563 0096
DH2704-V2
What’s in the all Barossa breakfast... Schulz fritz A traditional South Australian fine deli meat of pork and beef, smoked and cooked, with pepper and nutmeg.
Bacon 100 per cent Australian Pork. A smoked short eye bacon.
Fried eggs served sunny side up and cooked perfectly.
Vienna sausage A German style smooth hot dog, with pepper and nutmeg, smoked and cooked for a crisp bite.
Kassler chop Cured, smoked and cooked lean pork loin on bone.
1924 Apex toast Beautifully crafted, wood oven baked.
Jagerbraten A pork belly roast filled with a garlic and black pepper stuffing.
Zimmy’s pickle relish naturally made, with no preservatives using recipes from the Zimmermann family.
Housemade sauerkraut Cabbage based with Soul’s secret seasoning.
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
Cnr MacDonnell St & Basedow Rd, Tanunda. Phone 8563 2058 S T I NEF
BE
DR6535-V4
● The Barossa’s community Club since 1891 ● theclubhousebarossa.com.au ●
Winter Food AND Wine 11
s family lead me Ja
h a c r r d m o Fr to oval oty and fruit... n fo yi wa the Brotherly love...Brett and Roger James may have been rivals on the field with Brett playing for the Adelaide Crows and Roger with Port Adelaide, but they are now focussed on lifting the standard of local footy as playing coaches for local clubs.
E 12 Food AND Wine Winter
As local as it gets... within hours of fruit being picked, apples and pears can be available for sale from the roadside stall and the Gawler outlet opposite the racecourse.
Picking apples in a Kersbrook orchard planted with 16,000 fruit trees is where you’ll find two AFL Premiership footballers who are continuing a family tradition that has spanned five generations. The James family is as synonymous with growing the region’s freshest pears and apples as it is for playing top class footy; yet they take it all in their stride whilst loading another crate of fruit for delivery to their Gawler outlet opposite the racecourse. Brothers, Roger, Brett and Paul all work in the family business which includes their father, Adrian and uncle, Neville James. The boys grew up on the 400 acre family farm, which includes 40 acres of fruit trees, with their parents and three sisters. “There’s six of us kids; basically, this is all we knew when we were growing up,” said Roger, the middle brother who now lives in Lyndoch with his wife and three daughters. He and older brother Brett tend to the orchard which boasts all the classic varieties, including Duchess pears from trees planted by their greatgrandfather 100 years ago. “It’s really a labour i n t e n s i v e i n d u s t r y. . . you’ve got to enjoy doing it because there’s a lot of hours involved. “It’s not like grapes or other industries where machines can do it. From pruning to thinning to picking, it’s all pretty much done by hand,” said Brett. The apple season starts in February, picking varieties like Royal Gala, Golden and Red Delicious; followed by Johnnies, Fuji, Granny Smiths and Pink Ladies before the last variety, Sundowner, ripens to perfection. But the James’ are most known for their pears and locals are always thankful when the season begins and they can take advantage of the roadside stall in front of the fruit sheds that have been part of the landscape for generations. With favourites like the Morettini, Red Sensation, Packham and Beurre Bosc; Lemon Bergamot and Red Anjou - the James’ can boast more varieties than most growers and their customers welcome the choice.
An average year will have the James’ picking 350 tonnes of fruit, that’s 1,000 bins all hand picked by the family. But despite the ups and downs of life on the farm, dealing with drought years and hungry parrots, which were in flocks of thousands this season; the James family are content and the boys have fond memories of growing up on the family farm. Having an idyllic childhood that only life in the country can offer, Roger said the orchard was the perfect playground. “We’d spend time together, ride motorbikes around the orchards... When you’re picking apples and all of a sudden you find a massive rotten one - so you ditch it at one of your brothers...that’s always fun,” admitted Roger. “We’re more mature now of course!” Their parents, Janice and Adrian must have stepped in to re-direct their active boys’ energy from flinging fruit to kicking footballs, because the brothers all found a
passion for the national game at the Kersbrook Football Club. What followed was success on a national scale, with the boys admitting to being very competitive when it comes to the sport they love. Roger is known in the Barossa, Light and Gawler Football Association for his role as playing coach for Barossa District. Now in his fifth season, he has already guided the Bulldogs to back-to-back premierships in 20122013. Brett is in his eighth season as playing coach for Kersbrook and has led the Brookers to three flags in the Hills Football League. Yet before they were firing up their respective local footy teams, Brett and Roger achieved their own glory at national level. Br e tt p l a ye d w i th Collingwood before being drafted to the Adelaide Crows where he won back to back flags in 1997 and 1998. Roger played for rival, Port Adelaide and won a Premiership in 2004. And youngest brother Paul, who looks after the
retail fruit outlet in Gawler, has played 100 SANFL games and shared a memorable moment when he and his brothers all played together at Kersbrook to win the premiership in 2008. The James’ have been known to combine their love of footy with work, using the orchard as an opportunity to raise money for their hometown club. “Kersbrook used to get the footballers out to pick for a day as a fundraiser,” said Roger. “But I keep the Barossa District boys away - it’s hard enough to get them out to training let alone get them out here to pick apples!” When fruit picking is complete, pruning begins and the football season is heading toward finals. “Once footy finishes we actually get a break, but that’s when shearing starts...” And as the orchard bursts into bloom again in Spring, the cycle begins once more - marking the start of another fruitful season both on and off the field for the James brothers.
Barossa District playing coach, Roger James.
Roger James fills another crate with hand picked apples.
Brett and Roger James with another load of apples ready for delivery.
Fresh Apple Cake
' dmother, Joyce. A favourite recipe from the James brothers gran
INGREDIENTS 125 g butter 1/2 cup caster sugar 1/2 cup brown sugar 1 cup buttermilk 2 tsp bi-carb soda
2 eggs beaten 2 1/4 cups self raising flour 1/2 tsp nutmeg 1/2 tsp cinnamon 1/2 tsp cloves 2 cups chopped apples
TOPPING 1/2 cup chopped nuts 1/4 cup caster sugar 1/4 cup brown sugar dash of cinnamon
METHOD x5cm). Heat oven 180C. Grease and flour a cake tin (23x33 creamed mixture. to add and milk in soda ve Dissol s. sugar and Cream butter Add eggs, flour, spices. Beat until thoroughly mixed. Fold in apples and pour into pan. g, mix ingredients and sprinkle over cake. toppin For the Bake for 30 minutes.
Lunch & Dinner 7 Days
Ha ve you stocked up for W inter? We pride ourselves on our range of bottled & bulk fortifieds for you.
“Home of the Black Angus” ...Specializing in steaks...
Winter Cellar Door Hours Open Thursday to Sunday June and July 11am - 5pm Open all June Long Weekend Monday 11am - 5pm Or phone 8524 4543 for appointment DH3259
151 Steingarten Rd, Rowland Flat www.liebichwein.com.au
ORD YNDOCH
FIND US ON FACEBOOK
OPEN 7 DAYS 8524 5440 23 Barossa Valley Way Lyndoch www.lordlyndoch.com Winter Food AND Wine 13
Pleasant
e r t b n i lues w
Mt. Pleasant Farmers Market organisers are looking forward to an exciting and eventful programme throughout the coming winter months. The United Nations has declared 2014, the Year of Family Farming with the aim of focusing attention on the role of family farming and finding ways to identify and support family farmers. Family farms are at the heart of the Mount Pleasant Farmers Market, and weekly stalls full of fresh fruit, vegetables, seedlings, milk, home baked goods, honey, eggs and more are a testament to the resilience of local family farms. As a not-for-profit organisation, the market has formed many partnerships within the community both with individuals and local businesses. This year, a new cooking demonstration facility was donated by local business, Mt. Pleasant Crash Repairs, along with local wine maker, Springton Hill Wines sponsoring all cooking equipment needed for the facility. With the donation of the new cooking facility and equipment, and adding to usual farm offerings, the market will be utilising the facility with a great line-up of special cooking demonstrations. The cooking demonstrations will be led by market stallholders showcasing their products and produce. The Market also celebrates the diverse cultures of Australia with authentic homeproduced curries and pasta dishes, just to name a few. These options make life easier for busy families and with the added availability of hearty farm breakfasts, every taste is catered to. There are even vigorous flower and vegetable seedlings for the home gardener.
Coming to the Market in July...
Extra Virgin Olive Oil
www.mpfm.org.au 14 Food AND Wine Winter
Honey
DH3277
Mt Pleasant Showgrounds Saturdays 8am-12 noon 0418 301 121
PRIME YEARLING LIMOUSIN BEEF • Free range • Grassfed • Low fat • Local - low food miles
Olives
Shearing Demo by World Champion Sheep Shearer Shannon Warnest
All these features have made the Market a popular mecca for surrounding communities. “Throughout the winter months and into spring as part of their education programme, the market has planned many interesting events. “The market committee is pleased to announce that multiple World Champion Sheep Shearer, Shannon Warnest will be providing a sheep shearing demo in the July school holidays as part of those planned events,” Promotions Manager, Ms Terese Reeves says. “Children especially will enjoy activities at themed event weekends that encourage the little ones to join colouring competitions, meet holiday characters like Go For 2 and 5 Veggie Man, or talk to local writers of children’s books. Speakers on subjects that range from growing rare fruits and vegetables to other practical farming techniques, guarantee both education and entertainment that serve the entire community,” says Terese. Being able to support local farmers, shop for quality produce and products, have a hearty breakfast or pastry treat while enjoying a morning in the beauty of the countryside make this Saturday morning tradition the place to be. It’s no wonder that in just two short years, the Mount Pleasant Farmers Market has earned the distinction of being named the Adelaide Advertiser food critics # 1 Farmers Market in South Australia in 2013. The undercover market is open every Saturday from 8 a.m. – 12 noon at the Mount Pleasant Showgrounds. (Please note the market will be closed on August 2 due to the SA Car Rally being held at showgrounds).Enquiries please phone Terese on 0418 301 121.
See us at the Mt. Pleasant Farmers Market DH2171-V2
PEBBLY RANGE LIMOUSINS PH 8538 7190
www.pebblyrangelimousin.com.au
Raj’s
flavours of India
Mustafa Rajkotwala of Raj Curries.
As a chef, Thomas Keller said, “A recipe has no soul, you as a cook must bring soul to a recipe”, and that is exactly what Eudunda’s Mustafa Rajkotwala, or Raj, believes inspired him to sell his Indian flavours to the region. Raj, who began to take an interest in cooking as a teenager, settled in Eudunda in 1998 with partner Sarah and has embraced selling his produce for the past seven years, in the form of curry pastes and masalas under his brand name ‘Rajkotwala’s’, at both the Barossa and Mt. Pleasant Farmers Markets. “One of the nicest things in life is the way that we regularly stop whatever we are doing and devote our attention to eating…that’s exactly what the Barossa Farmers Market is all about…it’s a great way to meet and talk to customers about my food…markets always provide a lively and fun atmosphere.” Raj admits that he loves to cook because he can express himself
through his food. “All of the expressions are in the curries…sweet, sour, hot, spicy, bitter…mixing and playing with all of the flavours is really fun and I love to build up tastes and textures with my slow cooked curries,” Raj said. Organic ingredients are sourced from a vegetable garden in his backyard and dishes are based on what is available, such as eggplant or zucchini, which he uses to create his dahl, heritage tomatoes for his tomato chutney and mint and parsley for his garnishes. He also shops at the farmers market for seasonal vegetables to buy from local producers. “I love using the best quality oils and ingredients and the freshest spices, all of which make a difference to the final product.” Raj believes in the simplicity of cooking and that great ingredients create great meals. “I love the bursting flavour that comes with biting on a freshly
SALMON FISH CURRY INGREDIENTS: ½ kg salmon loins 1tbsp mustard oil
250 gm cauliflower 2 tbsp Rajkotwala Tandoori masala 1 lime
roasted black pepper corn, the smell and taste of cumin and the sweetness and scent of cinnamon.” Raj hopes to one day expand his business out to running cooking classes to teach people how to create his original Bohra Indian inspired dishes which are slow cooked, high in flavour and gently spiced. “I love growing the range of things I sell and distributing to local businesses…I also enjoy catering for groups…we would like to expand more into mail order to sell my pastes. “Cooking and food is my passion and I love sharing this with others…I find that the best way to share and express myself is through my food and cooking for other people and getting positive reactions brings me joy.” Raj is also happy to share a recipe perfect for winter. “I have never taken this salmon fish curry to the farmers market…it is a beautiful dish that I cook at home.”
SAUCE/CURRY INGREDIENTS: 1tbsp mustard oil 1tsp Nigela seeds 1 green chili 1tsp ginger & 1tsp garlic 1 onion
1tbsb Dijon mustard 1tsp paprika 1tsp coriander powder 400gm crushed tomatoes or puree ½ cup of fish stock (optional) if the salmon is without bones
METHOD: Add Nigela seeds to the mustard oil and then sauté the onions. Put in sliced chili, ginger, garlic, Dijon mustard and stir in crushed tomatoes or puree. Add fish stock and cauliflower bring it to boil and simmer.Put in the salmon for last 5 minutes. Garnish with coriander. Serve salmon curry with rice.
DH2559-V2
METHOD: First put Rajkotwala Tandoori masala in a bowl and squeeze lime. Coat salmon loins in the Rajkotwala Tandoori masala. Heat the mustard oil in a fry pan and gently seal all sides of salmon, remove from the fry pan and put cauliflower in the same pan with the same oil and stir fry for 1 minute.
Mustafa performing a cooking demonstration at the Mount Pleasant Farmers Market.
8568 2159 Mannum Road, Tungkillo
The coffee Pot
8242 7356
• • • •
Farm fresh range Jersey Premium Range Flavoured milk Flavoured yoghurt
Now available at Mt Pleasant Farmers Market
DH3282
• Award Winning Red & White Wines • Olives• Olive Oil • Soaps • Wine/Herbed Vinegars
•Mobile Coffee Cart/Van •Catering for any event
DH3278
Fresh A2 milk from Myponga
Greg 0416 038 164 | Rex 0498 100 712
www.fleurieumilkco.com.au
Winter Food AND Wine 15
Behind The 2008 Balthazar of the Barossa Shiraz is now available for you to enjoy and perhaps even share during these chilly winter days and nights.
$23 RRP
e that nac winrel aged g ti n o fr r re red year old ba ded ra A blen balances 20 ded wine. ters of y skilfull nger unwoo aged charc c floral u ti s with yo ses lusciou with aroma a e Showc neyed toffe avours. o fl ossa burnt h nd exquisite is a fine Bar s an a a e d k in s e w r u e ld m ou is mad year o be sav This 5 that should ny meal and hich a r w liqueu or finale for ac grapes n encore re red frontig range hue. from ra gentle red/ochilled. a impart o be served ls a y a M
$35 RRP
NES AS WI VERIT uscat
Black
True to it’s place and heritage.
$90
Anita Bowen Vigneronne
RRP
8562 2949
anita@balthazarbarossa.com www.balthazarbarossa.com
M
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Powerful. Elegant. Classic. Complex. Full of life.
EW0500
16 Food AND Wine Winter
gnac
Fronti
This 8th multi award-winning, small production shiraz, produced from Balthazar’s Stonewell Road vineyard at Marananga, continues the ‘slowwine’ Balthazar tradition of extended years in oak and bottle, to ensure both perfect drinkability when released and great cellaring potential.
Available for tasting and purchase at Barossa Small Winemakers Centre, Chateau Tanunda.
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The Label
PA R A M O U N T C O L L E C T I O N PARAMOUNT DP273 RICH RARE APERA MUSEUM RESERVE
PARAMOUNT DP898 AGED FLOR APERA
A PROUD AND PRICELESS LEGACY DATING BACK TO 1851 MUSEUM RESERVE
$15 RRP
With a proud and priceless legacy dating back to 1851, Seppeltsfield is Australia’s iconic wine estate. Evidenced in a beginning with Joseph and Johanna Seppelt, the estate has evolved to be regarded a With national treasure. a proud and priceless legacy
beginning with Joseph and Johann
NES ED WI
Along with precious reserves of Tawny, Seppeltsfield is renowned for distinct fortified expressions of Muscat, Toka reserves of Ta and Spanish influenced aperitif styles. For generations, small parcels of each of theseAlong have with beenprecious reserved in separa Spanish influenced aperitif st for our Museum Reserve holdings. During the 1900s, these Museum Reserve parcels and were seldom released from th for our Museum Reserve holdings in secret. Today, they are being crafted as the Paramount Collection; wines to challenge the greatest style in secret. Today, they areexpressi being cr world over. world over.
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JAZZ IN THE DISTILLERY RETURNS TO SEPPELTSFIELD, FRIDAY 15th AUGUST 2014 CRE
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the rts with delivers ta s , s it n u rus the ge of fr ts, but A colla ing subtle cit figs and nu uit or e fr ly r th unde unch with stone clean p r some with a very f dinne s finishe fruit pallet. purely end o ing to l th a a e tropic ’t see it as ’s got som n it ! ptions We do ind of wine, food o k e y n k fi w stic fe ith a offer w
STYLE
STYLE
The Paramount DP898 Aged Flor A
The Paramount DP273 Rich Rare Apera is crafted using a complex array of varieties including Palomino and in Grenac Apera (previously known Austra initially matured separately. The DP273 is a result of a judicious process of balancing sweeter fruit parcels drie through extended barrelwith maturati subtle nutty andApera wood aged chara introduced into the Solero nurseries. Unlike Seppeltsfield’s other expressions, the DP273 Rich Rare is fortifie permit the growth of flor yeast. Boasting a sweeter and richer palate, the DP273 Rich Rare Apera is likened to the t style.
RETURNS TO SEPPELTSFIELD, FRIDAY 15th AUGUST 2014
Grape varieties: Palomino/Grenache (full composition unknown) Vineyard region: South Australia
WINEMAKING
Paramount DP273 -- FEATURING LIBBY O’DONOVAN Rich Rare -Apera FEATURING LIBBY O’DONOVAN Cellaring Potential
Grape varieties: Palomino Vineyard region: South Australia
WINEMAKING
The Seppeltsfield Paramount Colle This system delivers high quality a juice and fortification with a neut
The Seppeltsfield Paramount Collection is inspired by the traditional Spanish and Portuguese ‘fractional blending’ years, featuring individual compom This system delivers high quality and style consistency by blending younger wines into old. After utilising only the v Winemaker: Fiona Donald - 2012 juice and fortification with a neutral spirit, the DP273 Rich Rare Apera is matured in our Solero nurseries to an app 43 years, featuring individual components of over half a century in age.
Paramount DP898 Aged Flora Apera
Winemaker: Fiona Donald - 2012 Barossa Winemaker of the Year
Cellaring Potential
TASTING NOTES
Enjoy now
TASTING NOTES
Colour: Vibrant amber with oliveAroma: An ethereal high note wit Palate: A striking balance of mixed
Analysis Colour: Tawny with an olive and amber hue Alc/Vol: 21.5% Aroma: Deep aromas of cedar, sandalwood with hints of praline and mixed peel TA: 10.2 g/L Palate: Rich and fuller on the palate, upfront pH: 2.9 sweetness with wood smoke complexities and a tangy, lively acidity.
T H E PA R A M O U N T C O L L E C T I O N Enjoy now
ph
Analysis
Alc/Vol: 22.8% TA: 10.6 g/L pH: 2.96
The Paramount Collection, featuring museum reserve parcels of material dating as far back as 1922, has been unveiled, including two Australian Sherry (now known as Apera) expressions, a Tokay and a Muscat. Coined as liquid treasures, Seppeltsfield, after years of not being available to the public, will release a limited hand-bottled quantity this year.
$50 RRP
ES R WIN A Z A BALTH z
2008
Shira
colour. ose. son in rbs on the n and im r c le e m p h r lu u & p p Deep, e dark fruits us, rich dark & mocha v o Attracti trated, luscio ith espress nish. w n fi Conce rry flavours gering, firm lamb e d n b e li k , is c g a r la n b nd a lo w-cooked, b a s te lo no t with s eks. Perfec or beef che s k n a h s
Jazz Jazz in in the the Distillery Distillery returns returns to to Seppetsfield this August as part Seppetsfield this August as part of of the the 2014 2014 Barossa Barossa Gourmet Gourmet Each four wines under the Paramount Collection are Weekend understood to be the result program. of a museum reserve program Weekend program.
Seppeltsfield phone +61 (0)8 8568 6200 fax +61 (0)8 8562 8333 web seppeltsfield.com.au
begun largely in secret by Seppeltsfield winemakers in the mid 1900s. The oldest and rarest parcels were reserved in seperate batches, hidden away within Seppeltsfield’s vast span of maturation cellars, in order to preserve thier longevity. Indeed the museum reserve blends have, in the past, been entered into a small number of Australian wine shows and tasted by a handful of wine commentators, resulting in (amongst other endorsements) up to 100/100 point scores.
Experience Experience the the powerful powerful and and sassy sassy sounds sounds of of Jazz Jazz songstress songstress Libby Libby O'Donovan, O'Donovan, live live in in the the The Paramount Collection DP898 Aged Flor Apera, a semihistoric Seppeltsfield Distillery. dry historic Amontillado-style and the DP273 Distillery. Rich Rare Apera, a Seppeltsfield semi-sweet Oloroso-style, claim to be the oldest average aged Sherry equivallents available in Australia. Whislt now known as a different name, Seppeltsfield believe they challenge the greatest Sherry-style expressions being produced the world over.
Book Book early early to to guarantee guarantee your your Seppeltsfield’s fortifiedout reputation is no doubt founded on Tawny, seats. Sold event last year. seats. out event year. with the 100Sold Year Old Para Vintage last (current release 1914)
holding the mantle as Australia’s most precious and historic wine. The estate believes however that the Paramount Collection, PARAMOUNT DP62 MUSCATshould PARAMOUNT DP64 TOKAY a vehicle for Seppeltsfield’s other rare fortified offerings, MUSEUM RESERVE also be on the radar of any fortified enthusiast or collector.
7.30pm, 7.30pm, Friday Friday 15th 15th August August $55 person. $55 per per person. MUSEUM RESERVE
With a proud and With a proud and priceless legacy dating back to 1851, Seppeltsfield is Australia’s iconic wine estate. Evidenced in apriceless profoundlegacy herit beginning with Joseph and Johann beginning with Joseph and Johanna Seppelt, the estate has evolved to be regarded a national treasure.
with precious reserves of T Along with precious reserves of Tawny, Seppeltsfield is renowned for distinct fortified expressionsAlong of Muscat, Tokay (Muscadelle) and Spanish influenced aperitif st and Spanish influenced aperitif styles. For generations, small parcels of each of these have been reserved in separate batches, des for our Museum Reserve holdings for our Museum Reserve holdings. During the 1900s, these Museum Reserve parcels were seldom released from the estate and la in secret. Today, they are being cr in secret. Today, they are being crafted as the Paramount Collection; wines to challenge the greatest style expressions being produ world over. world over.
RRP
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lour wny co lden ta o g ly love es. ine is a acy of The w finite red ting rs are a leg nd add u e o d e v ach a plex with it fla icy fru of gren m The sp proportion the more co d. h n u ig to o h r s e s g e th ck freshn the ba ich, with the r a lifted aracters in d h by an th an aged c te is smoo s balanced la s The pa te sweetne . la mid-pa drying finish t elegan
Tickets Tickets available available by by contacting cellar door contacting cellar door STYLE
STYLE
The Paramount DP62 Muscat is cr The Paramount DP64 Tokay is crafted using the Muscadelle variety, a white grape often regarded the as aRutherglen lesser known (albeit of equa region of North-Ea stable mate to Muscat varieties, of which there are many. For nearly 140 years, the Rutherglen region of North-Eastern Victoria ha achieved through late ripening. Th producing this fortified treasure. With extended ripening on the vine, the resultant fruit is high in natural sugar is then to produce anwhich indulgent andbrief seam fermented and fortified with a neutral spirit, to produce an indulgent and seamless wine. The Paramount Tokay is a blend of age of 31DP64 years. vintage years, however maintains an average age of 32 years. Remarkably, the Paramount DP64 blend features a small parcel of vintage-dated Tokay from the 1922 vintage. Grape varieties: Muscat a petit gr Vineyard region: Rutherglen, Vict Grape varieties: Muscadelle Vineyard region: Rutherglen, Victoria
ph. ph. (08) (08) 8568 8568 6217 6217 or or email email cellarsales@seppeltsfield.com.au Paramount DP64 Paramount DP62 cellarsales@seppeltsfield.com.au
WINEMAKING
WINEMAKING
The Hamilton Clydeside Cellars (e to the already half century old Se barrels of fortified stocks were br The Hamilton Clydeside Cellars (est 1861) was Rutherglen’s first winery. It was acquired by the Seppelt family in 1914, adding anot Rutherglen, yet lovingly to the already half century old Seppeltsfield Barossa winemaking holdings. The Rutherglen arm of grown Seppeltinlasted until 1983, when barrels of fortified stocks were brought back to continue aging at Seppeltsfield. To this day we produce great fortified wines from Winemaker: Fiona Donald - 2012 grown in Rutherglen, yet lovingly raised in the Barossa.
Winemaker: Fiona Donald - 2012 Barossa Winemaker of the Year
Tokay
Cellaring Potential Enjoy now
Analysis
Alc/Vol: 17% TA: 8 g/L pH: 3.83
TASTING NOTES
Muscat
Cellaring Potential
Enjoy now Colour: Dark chocolate brown with an amber and olive hue Aroma: Espresso, vino cotto, panforte, old furniture Analysis Palate: Date and prune reduction, dark chocolate, coffee roast Alc/Vol: 17% TA: 7.2 g/L pH: 3.59
TASTING NOTES
Colour: Mahogany with a gold hu Aroma: Rosepetals and perfume, Palate: Mouth-coating and syrupy
Phone: 8568 6217 Phone: 8568 6217 Seppeltsfield Wines SeppeltsfieldRd, Wines Seppeltsfield Seppeltsfield Seppeltsfield phone +61 (0)8 8568 6200 fax +61 (0)8 8562 8333 web seppeltsfield.com.au Seppeltsfield Rd, Seppeltsfield South Australia 5355 South Australia 5355 seppeltsfield.com.au seppeltsfield.com.au DR7979
.95 $16
Winter Food AND Wine 17
ph
NOW THIS IS A BURGER! JUNE SPECIAL
Order a hamburger with the lot and a minimum chips and receive a FREE 375ml can of coke. Ends June 30
10 Reasons why you should continue supporting our business: 1 2 3 4 5 6 Help us to maintain local character and prosperity. We offer our community the economic advantage of a unique, one-of-a-kind business.
We support the well-being of our community and we would certainly encourage the community to support other small businesses to sustain a vibrant, healthy town centre. As local residents of your community, the important decisions that we make on a day-to-day basis is influenced on the impact that our business will have on the community.
We enrich our local economy by employing staff locally and we choose to support many local suppliers, various trades providers and other services which helps to maintain wealth in our local area. As locals, we understand what you want. With decades of experience, our menu has been tailored to favour our customers (not to national sales plans/schedules) and often we are able to greet our customers by name.
We are here to serve you. Whether the local CFS requires a large order at midnight after duty, fulfilling a large order for the local sporting clubs or simply providing our customers with their usual ½ chicken and chips order, we are here for you 7 days a week.
7 8
As community-minded operators, we enjoy giving back. Whilst this helps our region prosper, this is a great satisfaction for us. Through the ongoing support from the community, we are able to donate and assist local sporting clubs, charities, schools and organisations.
9
We represent quality. Did you know we source our S.A. grown and processed chickens from reputable, privately owned suppliers such as Gourmet Poultry? We also prepare our own seasonings on site that are based on traditional recipes. Basically, everything is prepared fresh on site using only the freshest of ingredients. We offer consistent standards as most of the preparation is done ourselves.
10
Our store offers a comfortable, clean and pleasant environment where customers can choose to dine in and enjoy our food or simply relax for a few short moments while they wait comfortably for their meal to be prepared. We provide adequate airconditioning for your comfort, a wide-screen TV for your viewing pleasure and a strict level of hygiene for your peace of mind.
We openly welcome competition in our area. Ultimately, it’s good for any region and the Barossa Valley is no different. Customers need choice, good value and excellent service. By introducing increased competition ensures that competing businesses maintain these high levels which is great for consumers.
We thank you for your ongoing, loyal support and we certainly look forward to serving you again very soon - Kamiel and Amira.
NURIOOTPA CHICKEN CENTRE 57 MURRAY STREET, NURIOOTPA | PH: 8562 3110 (Next to the Police Station) OPEN 7 DAYS 9AM-9PM Eftpos facilities available
18 Food AND Wine Winter
Must See
Cellar Doors
Sit by the open fire & enjoy a local produce plate, a hearty bowl of soup or one of our rich Command Shiraz & Beef pies! EW0524
OPEN 7 DAYS
Experience the lifestyle of the Barossa at Elderton Wines...
Ph: (08) 8521 3000 E: visitorcentre@pernod-ricard.com.au
TRUECHARACTER CHARACTER DRINKS DRINKS RESPONSIBLY. RESPONSIBLY. JACOBSCREEK.COM JACOBSCREEK.COM TRUE
TRUE CHARACTER DRINKS RESPONSIBLY. JACOBSCREEK.COM
EW0485
3-5 TANUNDA ROAD, NURIOOTPA , SA 5352 PH: (08) 8568 7878 WEB: www.eldertonwines.com.au
Ph: (08) 8521 3000 E: visitorcentre@pernod-ricard.com.au
2014 GOURMENT TRAVELLERS OPEN MONDAY- SATURDAY 10AM - 4PM FOLLOW ON FACEBOOK: 279 NURAIP ROAD YELLANDANDPAPPS
NURIOOTPA P: 8562 3510
DH3276
‘Best Tasting Experience in the Barossa’
EW0529
Pure Drinking Pleasure
20% OFF
YOUR NEXT WINE OR CIDER
Edenmae Estate Wines “Sustainably crafting unique wines for exceptional people”
Boutique Winery & Vinestay - Open every weekend, offering an array of platters and full portfolio for tasting - handcrafted dry grown wines from our Estate on the Southern boundary of the Barossa’s beautiful Eden Valley.
Edenmae Estate & Vinestay
266 Parkers Road, Mount Pleasant SA 5235 Mobile: 040 949 3407
Edenmae Estate Cellar Door
7 Miller St, Springton SA 5235 Phone: 08 8568 2098
www.edenmae.com.au|edenmae@maetech.com OPEN Friday – Sunday; 10:00am - 5:00pm (appointments may be made Monday-Thursday)
Winter Food AND Wine 19
Winter produce guide Welcome to Winter at the Barossa Farmers Market, where it’s a great time of year to enjoy robust flavours and rich, hearty comfort food. In Winter it’s natural to turn our minds to big, chunky soups, casseroles and stews where meat is the main player but this is also the time to enjoy the variety of root vegetables our Market has to offer. A simple, delicious week night soup can be as easy as diced potatoes, pumpkin, turnip and parsnip fried off with onions, garlic and parprika, simmered in a rich stock and then finished with a big sqeeze of lemon and a blob of sour cream. Divine!
To help with your winter menu planning, here’s a general guide to some of the delicious winter produce that will start to make itself known at the Barossa Farmers Market over the next few months... POTATOES - (and a whole lot of advice on the best one for the job from Syd) FENNEL - beautiful when simply roasted in the oven with a glug of good olive oil BRUSSELS SPROUTS - Yep, you either love them or hate them and we LOVE ‘em! HEALTHY, NOURISHING LEAFY GREENS - like kale, spinach, chard and Silverbeet. BROCCOLI, CABBAGES AND CAULIFLOWER - Recently I’ve been making mash with half potato and half cauliflower - nutty, smooth and very moorish PUMPKIN - for the eternally popular pumpkin soup LEEKS AND CELERY BEETROOT - all colours of the rainbow. AND DON’T FORGET FRESH WINTER FRUITS zesty lemons and oranges, apples, nashi, pears, quinces and rhubarb. Winter is a great time of year for slow roasting, long, gentle simmers and hours of poaching with spices and a splash of wine. As always, our stallholders are a great source of advice and inspiration and are always happy to impart a few words of wisdom. So enjoy the rich, earthier flavours of Winter and we’ll see you at the Market soon!
10% discount at our Breakfast Bar for the whole family A reusable, calico market bag (for all new memberships) Coffee card with ten free coffees – worth up to $45! The right to nominate for our Board as well as a voice and vote at elections (Other members’ rights are set out in our constitution) A chance to win our monthly members’ raffle The knowledge that you are supporting your local Farmers Market and strengthening our local economy
The Barossa Farmers Market 7.30am to 11.30am every Saturday
DR7158-V3
CONDITIONS - Membership must be paid in full either by electronic funds transfer or in person (cash only) at the Barossa Farmers Market. Members must show their card at the Breakfast Bar or coffee station to receive their discount. Memberships run for the financial year. There is a pro-rata rate from 1st January to 30th June. Temporary membership stickers will be available from the information booth if members have forgotten membership card.
20 Food AND Wine Winter
Corner Stockwell and Nuriootpa Rds, Angaston barossafarmersmarket.com.au
It’s all here at the Market!
BREAKFAST AT THE MARKETa
THE MARKET BURGER
Barossa Heritage Free Range Pork bacon, Marie’s free range egg, caramelised onion, Gina’s baby spinach, Eleni’s delicious bun and any chutney or relish you like (all handmade by our stallholders).
$9.50
The perfect way to start your weekend...
The Breakfast Bar showcases the very best produce our Market stallholders have to offer and plays a vital role in supporting our Market. Over Winter we have a great array of breakfast options, plus the vital coffee component!
offees All our c using e are mad Coffee a s s o Bar d s certifie Roaster d fair trade an organic and Jersey , e coffe ilk. Fresh m Our from tea is Sc Mad ullery e and Tea Eko o.
Pop by and visit Vicki and her hard working team and get your weekend off to a great start.
Experience the aromatic and authentic tastes of India, right here in the Barossa!
THE BABY BURGER
Just as delicious as the Market Burger but a little bit smaller.
$6.50
CHEESE AND TOMATO TOASTIE
F
Udder Delights cheese, Al’s tomatoes, Apex bakery pannini roll.
$7.00
t s e B e Th White
in the Barossa
● Terkari Masala ● Tandoori Masala
DR7872
“We proudly use locally sourced and organic ingredients where possible to achieve an aromatic, fresh and flavorsome curries and pastes for you to enjoy.”
FRESH FROM OUR FAMILY TO YOURS!
Healthy Local Fresh See us at the Barossa Farmers Market every Saturday
JERSEY FRESH See us at the Barossa Farmers Market and Mount Pleasant Farmers Market www.rajkotwala.com.au
Fresh
JERSEY DR6630-V4
Phone: 8562 8113 Fax: 8562 8520 GREENOCK S.A.
carcoolajersey@bigpond.com
DR7577-V2
We all know that getting out of bed becomes a little harder as the temperature drops so we’re making the Saturday morning trip to the Market even more tempting with a beautiful Breakfast Bar Menu.
DELIGHTFULL PEAR AND ALMOND BREAD Served toasted with fresh strawberries.
$7.00
FLEMING AND WARE MARKET BLEND MUESLI Served with Jersey Fresh milk.
$6.50
VICKI’S WINTER PORRIDGE
Fleming and Ware oats and flaxseeds, Logisolar dried apple chips, Barossa Soul Kitchen spiced buckwheat, Hilgah Honey and a dash of cinnamon.
$7.50
HAVE YOU TRIED OUR VERJUICE? üSalad dressing üDeglazing üRoasting üPoaching fruit üAs a beverage
AVAILABLE FROM THE BAROSSA FARMERS MARKET 13 Murray Street, ANGASTON m. 0412 153 243 p. 8564 2182 www.smallfrywines.com.au
Winter Food AND Wine 21
FOR
"
500g Garlic Mettwurst
$11
Please present voucher to Alan or Barry at the Market to claim your Winter Metty.
G
Alan and Barry Elsomw have a special offer from Steiny’s Mettwurst
The Story of Ekoo Chai Tea
Kerry had been making chai for her friends and family well before it became a popular tea choice here in Australia. She experienced her first cup of what she calls ‘the real deal’, whilst learning authentic yoga and meditation, many years ago. Kerry has often been asked to give away the secrets of her chai - which she happily did... however – the response was often “it’s just not the same as when you make it!” The market place was dominated by commercial blends which had little authentic spice and lots of sugar, fillers and flavour enhancers. This got Kerry thinking... how to create a product that delivered ‘the real deal’, yet could be made by anyone – easier and more conveniently than just the slow pot tradition? Kerry’s was already hand crafting the Divine ‘eKoo, energy
th d Kerry Wor You can fin e th at o ko of E mers Barossa Far Market.
and organics’ skincare range and suddenly it made sense to add another of her passions to the eKoo portfolio – hand blended, organic herbal infusions and a real chai spice blend ... hence the much loved ‘eKoo Yogi Chai Spice’ and ‘eKoo Yogi Chai Spice with Vanilla’. Pretty much every Saturday morning at the Barossa Farmers Market, you will find a very different and alluring spicy smell, pleasantly kissing the air of the vibrant market food space! Follow the scent to the very popular chai pot brewing away at the very colourful ‘eKoo’ stall (not far from the delicious breakfast bar). Kerry will always offer you just a taste if you’re not sure what to expect! Be prepared – her chai really is like no other! Whether this is due to the 100% pure organic, freshly ground
blend Kerry has concocted... or the air of genuine love of life Kerry exudes... well – go and see for yourself and taste something delicious, healthy and nourishing to the soul! Kerry’s food (and life) philosophy is simple really – “live it and make it real – otherwise, why bother?!” The good news beyond your morning market cuppa – you can take some of her magic blend home with you and she’ll teach you the things to know to make your chai brew that something special in every moment! Oh – PS – the Saturday morning chai pot contains the & Rawblend, pure ‘eKooOrganic Yogi Spice’ to nourishmilks, you…lovely organic non-dairy body, amind, soul,dash joy of local honey, good simple!it! No true love...- pure and&that’s dairy, no caffiene, no processed Favourites love sugars, additives or toanythings! & create with… Ahhh... bliss!
Favourites to love and create with...
Herbal Tea’s & Chai Divine Raw Chocolate Raw Super Treats Authentic Skincare Organic, ethical & local Available online & every Saturday morning at ‘The Barossa Farmers Market’
Honey direct from the hive to you.
Coconut Butter Cacao & Carob Maple Syrup Dates & Berries Vanilla Beans Cardamon Pods Ginger Cinnamon Jasmine Buds Chamomile Calendula Hibiscus Rosehips Rose Petals Lemon Myrtle Peppermint Passionflower Lemonbalm and many more... Always hand made with love & passion! DR7949
DR7188-V2
DR7949
Special offer for Leader readers!
Barossa Handmade Produce
Full of natural health properties No heat treating All honey is collected within S.A.
Artisan Breads, Handmade Pies and European Sweet Pastries. “Every Saturday morning at the Barossa Farmers Market”
p| 0421 544 867 e| elenimichau@gmail.com
22 Food AND Wine Winter
DR6643-V2
Eleni
Our honey is available at the Barossa Farmers Market every Saturday and available via our website:
www.hilgahhoney.com.au
Herbal Tea’s & Chai Divine Raw Chocolate Raw Super Treats Authentic Skincare Organic, ethical & local
Available online & at the Barossa Farmers Market
FLEMING AND WAREer for Wint
There’s nothing that cheers up a frosty winter morning better than a bowl of muesli and with this in mind, Fleming and Ware have developed a very special W i n t e r Wa r m e r blend containing a delicious blend of certified organic, unstablised oats apricots and sultanas. It’s the perfect start to the day, with some warmed Jersey Fresh milk and a blob of Hilgah Honey. In addition to the Winter Warmer, Lee has been busy formulating
a bespoke Market Blend muesli, made especially for our Market Breakfast Bar but now available for you to take home as well. If you follow a Gluten free diet, don’t despair there’s a Fleming and Ware muesli for you as well. The Gluten Free blend with raw nuts has been perfected over time with lots of positive feedback from loyal Market shoppers. Drop past the Fleming and Ware stall a pick up a packet of muesli for your Winter breakfast table.
Tathra Homestead Kim Darmody, of Tathra Homestead, is passionate about his range of dukkah varieties. Kim’s original recipe of Almond and Macadamia Dukkah continues to be a favourite of customers. The Ethiopian Spiced Dukkah with almonds and pistachios and an Ethiopian berbere spice mix, which Kim developed from his love of spicy food, has a lovely zesty flavour with a hit of chilli. Tathra’s latest dukkah, a nut free variety made with roasted chick peas, was created for those with nut allergies who still wanted to enjoy the experience of dukkah. None of the range has sesame seeds, as many people are also allergic to them. All the dukkah is carefully handcrafted by Kim, with the nuts being oven roasted and the spices dry fried, to fully develop all the flavours. Special orders can be negiotiated, with one c u s to m e r b e i n g v e r y
pleased with his 200g spicy dukkah being made with macadamias instead of almonds. Fo r cr u m b i n g , u s e Tathra Homestead dukkah in any situation where you would traditionally use breadcrumbs. We love making chicken nuggets, eggplant schnitzel, crumbed tofu or lamb cutlets. Set up three bowls: seasoned plain flour, lightly beaten egg and dukkah. Coat your chosen item (e.g. chicken pieces) in the flour, then egg, then dukkah. Cook on the barbecue and serve with your favourite condiments.
Kim Darmody, of Tathra Homestead.
There are many uses for Tathra Homestead’s dukkahs: snacking, seasoning, crumbing and more - a fact sheet with plenty of ideas is available from the Tathra Homestead stall at the Farmers Market every Saturday.
Hutton Vale Lamb
DR6639
Phone 0427 639 088 8564 8270 STONE JAR ROAD, ANGASTON www.huttonvale.com
Berkshire and Tamworth Pigs DR6659
DR7169-V2
is available every Saturday morning at the Barossa Farmers Market. Phone orders are welcome We thank you for eating Barossa grown food.
Available at Barossa Farmers Market and by order phone: 0414 851 812
Winter Food AND Wine 23
You can renew your membership at the Market on Saturday mornings and enjoy the benefits throughout the year. Membership is a fantastic way to support your Market and make a real contribution.
S HIP S R R E MB UE FO N E M ED LI AR NEWA . RE JUNE
BENEFITS 10% discount at our Breakfast Bar for the whole family
BENEFITS
A reusable, calico market bag (for all new memberships)
NEFITS
Coffee card with ten free coffees – worth up to $45! The right to nominate for our Board as well as a voice and 10% discount at our(Other Breakfast Bar for the whole family vote at elections members’ rights are set out in our constitution) family
eakfast Bar for the whole A chance to win our monthly members’ raffle A reusable, calico market bag (for all new memberships) et bag (for all new memberships) The knowledge that you are supporting your local Coffee card with tenandfree coffeesour– local worth up to $45! Farmers Market strengthening economy e coffees – worth up to $45! The right to and nominate for our Board as well as a voice and r our Board as well as a voice vote at elections (Other members’ rights are set out in our constitution) embers’ rights are set out in our constitution) A chance to win our monthly members’ raffle nthly members’ raffle CONDITIONS knowledge are supporting your must be paidthat in full you either by Memberships run for the financial local year. There is are supporting your local TheMembership electronic funds transfer or in person (cash only) a pro-rata rate from 1st January to 30th June. Farmers Market and strengthening our local economy at the Barossa Farmers Market. Temporary membership stickers will be availaible engthening our local economy Members must show their card at the Breakfast Bar or coffee station to receive their discount.
from the information booth if members have forgotten membership card.
CONDITIONS
ONDITIONS
Membership must be paid in full either by Memberships run for the financial year. There is Memberships run for the financial There is electronic funds transferyear. or in person (cash only) a pro-rata rate from 1st January to 30th June. a pro-rata rate from 1st January to 30th June. at the Barossa Farmers Market. Temporary membership stickers will be availaible Temporary membership stickers will be availaible Members must show their card at the Breakfast from the information booth if members have from the information booth if members have Bar or coffee station to receive their discount. forgotten membership card. forgotten membership card.
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st
We’ve got the tonic for your winter ALES... Imperial Stout 8.0% abv
TRIPEL 7.2%abv. Origin of style, Belgium
EXTRA STOUT 6.0%abv. Origin of style, England
X.S.B 5.6%abv. Origin of style, England
WEIZEN
DR7918
4.65%abv. Origin of style, Germany
Imperial Stouts were so called to denote that they were a brewers strongest stout. Since the early 20th century they are often called Russian Imperial Stouts because they were so popular in the courts of the Tsars. Our Imperial Stout has a bias to chocolate malt over Roast barley. A new world approach with Cascade hops helps to keep a balance while there is still quite noticeable alcohol warmth. Go on unleash your inner emperor!
ENJOY OUR NEW RELEASES FOR WINTER! Barrel Aged Old Strong Ale 9.2% abv
Our first vintage ale “V13” is limited to just 700 bottles individually numbered. Alcohol warmth, some malt sweetness, moderate hopping. Lots of oak and red wine flavours, sherry even? From the old shiraz barrels that the beer aged in for 7 months. Maybe it’s more of a Barley wine? Stored with care our Olde Strong Ale will develop and integrate to be a talking point for years to come. Indulge yourself.
Award winning Artisan Beers Hand Crafted in Angaston Tasting and Sales at Barossa Farmers Market
www.rehnbier.com.au 24 Food AND Wine Winter
M: 0409 434 702
RETAIL THERAPY
Make your house a home EW0534
Bringing beautiful products and services to help you express your own unique style in your personal spaces. The spirit of the French Brocante in the Barossa Valley.
Beautifully unique, vintage and collectables
Painted vintage furniture and one-of-a-kind home wares available in boutique. Don’t have time to paint it yourself? Ask us to do it for you! We offer how-to workshops and interior styling or colour consultations. We also retail Royal Design Studio stencils and products, Bison Home ceramics, and lampshade kits.
Ph: 8563 3116 Shop 3/117 Murray Street, Tanunda Wed - Fri: 10am - 4pm Sat - Sun: 10am - 3pm
Shop 2, 49A Murray Street, Angaston (08) 8564 2772 info@brocante-in-the-barossa.com
Take your baking to an entirely new level with quality bakeware by
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Available exclusively within the region to:
DR7810
Phone: 8568 6007 21 Murray Street, Nuriootpa
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Homewares & Gifts
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Villa Homewares For Exclusive Offers
42 MURRAY STREET, TANUNDA P: 8563 3303 OPEN 7 DAYS
www.villatanunda.com.au
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Winter Food AND Wine 25
A fresh Susan Papps is proud to sell chickpeas and lentils grown on her family farm on the Yorke Peninsula.
The Greenock Creek Tavern “a place for everyone”
ur
Come
try o d n a in
“S t
einy
”
ouse h r e t r po 500g chnitzel! beef s
Every day lunch and dinner specials. Locally sourced wine, beer and cider. Gourmet pizzas made in house. Fully licenced.
5@5
Happy Hou r $5 pints, w ! ine spirit ever and yF night from riday 5 - 6 pm.
Murray Street, Greenock | Ph: 8562 8136 26 Food AND Wine Winter
approach to an Susan Papps is proud to sell chickpeas and lentils sourced from her hometown on the Yorke Peninsula. It is the Nuriootpa cellar door of Yelland and Papps, where you wouldn’t expect to find these little South Australian goodies, but it is an enterprise that celebrates all things fresh and South Australian. “I used to give them away to customers but then I discovered that people that came here are very like minded like us and would go nuts over it,” said Susan. They are usually sourced from the supermarket in tins or if fresh, make their way to the Far East countries of the world. Susan has found many are excited by the discovery of this produce locally. Susan’s dad, where the label My Dad’s Lentils comes from, can’t comprehend what’s exported by the farmers on the Yorke Peninsula have become a pantry staple for many. “I thought, why don’t we eat our own instead of buying it in a can or where you don’t know where it is from,” said Susan. “I can’t believe how many
international ingredient
people have taken to it and my dad can’t believe it either.” Lentils and chickpeas are a “powerhouse” of nutrition and are reported to have a number of health benefits. Lentils are great in salads or can be added to casseroles and soups during winter while chickpeas are a popular choice for vegetarians to add to salads, curries, soups and dips. “People sometimes think they are just for winter, but they are beautiful in summer and it is nice to see so many recipes using lentils,” said Susan. For Susan’s family, it is the chickpeas that are a real hit where she first boils them before roasting in salt or honey, creating snacks for the children. “People want to know where everything is coming from and people should know what they are putting into their mouths,” said Susan. “It is nice that local chefs and even ones in Adelaide use these… they think they are better than the French lentil they buy in.”
LENTILS AND CHEESE Toss cooked lentils with crumbled goat’s cheese and plenty of torn basil. Dress with vinaigrette mixed with a touch of finely chopped spring or red onion.
BASIC BROWN LENTILS Ingredients: 500g brown lentils, washed and drained 1 onion, quartered 1 clove of garlic 1 bay leaf
1 large sprig of thyme Salt Freshly ground black pepper Lemon juice Butter or olive oil Freshly chopped parsley
Method: Place lentils, onions, garlic, bay leaf and thyme in a saucepan and cover generously with cold water. Cover and bring slowly to boil. Reduce heat to maintain a steady simmer and test lentils after 20 minutes. If tender, drain into a colander and discard onion, garlic, bay leaf and thyme. Return lentils to rinsed-out pan and season with salt, pepper and lemon juice. Stir in butter and parsley. This makes a great accompaniment to poultry and game, roasted squab pigeon, guinea fowl, qual or wild rabbit. Add ½ cup of roasting juices or well flavoured stock and a knob of butter to the hot lentils. A slosh of port, Muscat or fortified wine is good with stock and lentils as well. Bacon or ham sautéed with an onion can also be added to the lentils and stock.
Warm up this winter with a delicious meal next to our blazing log fire...
LENTIL SALAD Toss cooked lentils with olive oil, finely chopped onion, garlic and lots of parsley or coriander. Season with salt and pepper and serve.
OPEN 7 DAYS LUNCH & DINNER Phone: 8563 0405 94 Murray Street, Tanunda
www.1918.com.au
EW0269-V2
… G LENTILS t PREPARIN overnight, bu ed ak so be to n tio ed ec ne t sp in no hing and Lentils do careful was h liquid they do need recipe in which not muc e to a tim g es in im (somet nger soak require a lo ash the is used will fficiently). W d then su l el sw ils nt an le er re at su w en of ral changes a tea lentils in seve ned, soaked lentils on or ai es dr on st y tin r fo spread the ntils eck closely towel and ch mpt to skip this step. Le , ok te co at t to no e ort tim grit. Do rprisingly sh check can take a su tle as 20 minutes, so as lit ntly. sometimes them freque
Winter Food AND Wine 27
QUENCHING A THIRST FOR
creativity From Seppeltsfield cellar hand to chief winemaker at Grant Burge Wines, Craig Stansborough has learnt his craft through hard work and determination and loves bottling his “ideas and visions” for all to enjoy.
Craig Stansborough is convinced he has the “best job in the world” as he reflects on his successful career in winemaking. “I still get a kick out of opening a bottle of wine I’ve never had before,” he said. The 2014 Barons of Barossa Winemaker of the Year has just completed his 21st vintage with Grant Burge Wines where he began as cellar manager before working his way up to chief winemaker. Craig admits that winemaking wasn’t the first occupation he thought of as a young man, growing up in Gawler and fresh out of High School. “I did everything from working in a factory to roof tiling... “I had an interest in wine, but didn’t think it would end up as a career. Then I landed a job as a cellar hand at Seppeltsfield - my first job in the wine industry. Basically, after about day two that was it; I knew what I wanted...I found it pretty intriguing.” Craig found himself in an environment conducive to learning. One filled with characters, “traditional” cellar hands, “interesting, genuine people” who all helped him embrace his new found passion for the wine industry. “I found the people lovely...I was lucky. I was there with Nigel Dolan and James Godfrey, Wendy Stuckey, Ian Shepherd...” Craig’s drive, focus and commitment to the industry caught the eye of winemaker, Grant Burge who offered him a job with his winery in 1993. What followed was a meteoric rise within a growing company that was developing into a another success story for the Barossa. But the Williamstown father of four has never lost sight of the bigger picture and is philosophical as he shares his thoughts on the industry he loves working in. “Of course there’s your ego and you want to make something that’s great, but I think sometimes we take ourselves far too seriously. “I’m not the sort of winemaker that thinks it’s a matter of life or death. I’m not a cancer research scientist, I’m not a doctor; I look in awe at people who find cures... who have to make decisions on people’s health and life every day. DR7885
Between The Vines... Hi Everyone,
Welcome to “Between The Vines”......a quick glance at our Barossa Valley Winemakers - their lives, their loves and - of course - their liquid! We read and see the photos within the pages of ‘The Leader’ week in week out - the accolades our winemakers and the wineries they represent - winning copulas awards domestically and internationally - using their skills and the amazing fruit they work with concreting the fact that the Barossa is such a special place with many talented people. The questions posed are to show you the human side and quirkiness of the people behind the bottle...
The first, is a character in his own right - intelligent, cool and precise, who truly has the love and passion for what he does. When asked how he does it, is more than happy to convey advice, time and knowledge. This is a common trait I have found within the wine industry - the willingness to work together, the sense of camaraderie and passion to produce a world class product. As a winemaker, they match their wines with some of the best chefs in the world...WHAT A GIG! Eating and drinking the best the world can offer... but in their own right, they understand and appreciate what chefs do and there is a little bit of chef in all of them. So here’s a recipe for you to enjoy and hopefully you do this with their wine. Bon Appetite and cheers, 28 Food AND Wine Winter
Damon
“I’ve had some personal experience... my first wife passed away with a brain tumour. Once you go through stuff like that, your perspective is brilliant. “It’s also important to know there are so many people employed in the company that are relying on the winemakers to do a good job so the sales people can sell and people can stay employed.That is really critical, especially in this environment at the moment...” Craig is a hands-on, creative winemaker who likes to “push the boundaries” and work with grapegrowers whilst still being mindful of those who appreciate the award winning Grant Burge style . “Certainly, one thing I do as chief winemaker is to push our guys to push themselves. To make sure they try different things... I don’t think we want to be constrained... I’ve got a pretty vivid imagination when it comes to some stuff, I picture things in my head and try and bring them to fruition.” This creativity is allowed full reign with Craig’s own label, Purple Hands - a project he and his friend started in 2006.
“We don’t want the history - the art of fortified winemaking to die.” And as a Barons of Barossa Winemaker of the Year, Craig is also very keen to promote and market the Valley. “I’m very motivated in ensuring that the Barossa doesn’t get pigeon holed into one particular style. “There are ways and means of making beautifully elegant wines from this region and there are already lots of guys doing that. But somehow, we get stuck in this big alcoholic, big wood type scenario... There is plenty of scope for making beautifully structured, elegant wines that are great drinks. “In the end, to me, that’s what wine is... it needs to be a really great drink.”
“Grant is very generous in allowing me to do that. It just keeps things a bit interesting...mucking around with other varieties. You ask any winemaker, they all have lots of ideas...visions of what they want to do and what a wine should look like. Sometimes, you just want to branch out and do something a little bit different. Craig is appreciating the resurgence of the old grape variety, Grenache grown in his own vineyard. “I feel we’re sort of part of that in terms the style we make for Purple Hands.... “Pinot-esque”, lighter styles. Making really elegant wines which I think some people out of the Barossa don’t think is possible. “It’s been really successful for us in terms of Halliday ratings. We got voted in the top ten new wineries in the country last year, we’ve had wines at 96 points.” Trying out new ideas whilst maintaining traditions keeps Craig motivated. He also has a passion for fortifieds and the team at Grant Burge is expanding their range which includes a 20 year old tawny, muscats and sherries. DR7885-V2
Kevin Glastonbury Senior winemaker for Yalumba Wines
What brought you into winemaking? I had been in the wine industry for such a long time that it was a natural progression to move from a laboratory position where I was, into winemaking - from a technical point of view and I liked the lifestyle the winemakers had. What do you drink when at home? Grenache and Pinot What is your favourite food style or dish? Pizza - as it can be sweet, savoury and so many different styles and flavours What do you consider the next big thing in consumer taste in wine? Low alcohol style of wines with fuller flavour Best paired with Yalumba Bush Vine Grenache 2012 a mix hard to make and deliver • Thin pizza crust What can’t you do without in the winery? Cellarhands.... • Spread thin layer of spicy tomato paste because they do all the work for me • Generous sprinkle of thyme • Spread red onion - thinly sliced Do you have a dog? Yes, BB named after BB King • Capers Where would you like to be in ten years? Retired • Shredded mozzarella - not too much Your past time or hobby? Bike riding, listening to music and golf • Layer with Pork belly (marinated in spices with Worcestershire sauce, etc.) What would you take on a desert island? Endless supply of DRC (Domaine • Sprinkle of rock salt Romanee-Conti)...and my wife of course • Once cooked, layer with tossed Who are your four ideal dinner guests? Paul Wheeler (The Jam), Paul rocket, olive oil and lemon juice. McCartney (The Beatles), Francis Rossi (Status Quo) and Bruce Springsteen How do you like your wine glass? Half full or a half empty? Half full How many feathers does a chicken have? 4,921 If you weren’t a winemaker you would be? A Rock Star Most outstanding achievement? Personal? Work? A parent raising 5 children, being a senior winemaker for Yalumba with no formal training is a big achievement
KG’s Pizza
Winter Food AND Wine 29
Out and About at
Barossa Farmers Market
Tim Nielsen fro m ‘The Butcher and In Wild Apple’ with Lottie Glasto grid Glastonbur nb y from Krondorf. ury-
Daisy, Isla and Marion Barlow from Angaston.
gland and Marananga, Meri Wa Sandy Modra from vey from Bethany. Da y Cloud
Abbey, Sandy, Derek and Brooke Murdoch.
30 Food AND Wine Winter
Skye Quin of Angaston and Becky Tucker of Tanunda.
Robyn Zerna-Russell, Barbara Palmer, both born in Stockwell, Raylene Klinger, Liz Henderson and Richard Henderson, all from Tanunda.
ford of Angaston.
y and Lauren Lang
Louise, John, Hayle
Bruce Has from Adelaid sall from Canberra, Jo e, hn Norton-B Norton-Bake Peter Lehman from Por aker t r Lehman from who was born in the Baro Vincent, Marlene ssa and Elizab Port Vincent. eth
Luke Marrone busking.
Chris, Jess and Trisha Crichton.
Kate Heylen from Adelaide “Skye� on a medical conference in the Barossa Valley.
Jen Light and Isabel Emmett from Flaxman Valley.
Angela Butcher from Auburn and Rebecca Butcher from Gawler.
Winter Food AND Wine 31
Out and About in Eden Valley
Big Pink Morning Tea Mrs Virginia Arnold holds a plate of cakes, biscuits, slices and sandwiches at the Big Pink Morning Tea event to raise money for breast cancer research in Eden Valley.
Alison and Ken Halliday and Trish Colbey.
Dorothy and Alan Kroehn.
Marie Gratez, Kay Gerhardy and Amy Linke. Viv Liddicoat, Millie Stephens and Lyn Stephens. Judy Dale and Lynn Hill.
32 Food AND Wine Winter
JAZZ IN THE DISTILLERY RETURNS TO SEPPELTSFIELD, FRIDAY 15th AUGUST 2014 RETURNS TO SEPPELTSFIELD, FRIDAY 15th AUGUST 2014 -- FEATURING FEATURING LIBBY LIBBY O’DONOVAN O’DONOVAN -Jazz Jazz in in the the Distillery Distillery returns returns to to Seppetsfield this August as part Seppetsfield this August as part of of the the 2014 2014 Barossa Barossa Gourmet Gourmet Weekend program. Weekend program. Experience Experience the the powerful powerful and and sassy sounds of Jazz songstress sassy sounds of Jazz songstress Libby Libby O'Donovan, O'Donovan, live live in in the the historic historic Seppeltsfield Seppeltsfield Distillery. Distillery. Book Book early early to to guarantee guarantee your your seats. Sold out event last year. seats. Sold out event last year. 7.30pm, 7.30pm, Friday Friday 15th 15th August August $55 per person. $55 per person. Tickets Tickets available available by by contacting cellar door contacting cellar door ph. ph. (08) (08) 8568 8568 6217 6217 or or email email cellarsales@seppeltsfield.com.au cellarsales@seppeltsfield.com.au Seppeltsfield Wines Seppeltsfield Rd, Wines Seppeltsfield Seppeltsfield Seppeltsfield Rd, Seppeltsfield South Australia 5355 South Australia 5355 seppeltsfield.com.au seppeltsfield.com.au