24 hours in the Barossa

24hrs in the

Barossa

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Wednesday, July 22, 2009 - 24 Hours Page 1 - The Herald, Barossa Valley

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Welcome to 24 hours The in the Barossa Chateau YOU can be sure that during every hour of the day there is something happening here in the Barossa.

It could be something significant, something historic or something quite routine - but all the activities weave together to form the Barossa we know and love.

Things happen that we often don’t hear about, that we often sleep through.

For example, not many people get to choose the hour of the day a baby will be born.

So midwives are rostered on right through the night prepared for even the middle of the night arrivals.

There are other people hard at work in the middle of the night - people who keep the Foster’s packaging centre running all through the night, for example.

Of course there are also certain times for certain activities.

The bakers do their thing during the same early hours of the morning, six days a week.

The school bus drivers have their regular runs at very regular times.

And each week there are training sessions and rehearsals for all sorts of community and volunteer groups across the region.

These stories often don’t make the newspaper, but it doesn’t mean they don’t make for a great read.

This is where the beauty of the 24 Hour feature begins to take hold.

This is a chance to get to know your community.

In this 16-page liftout you will get to meet some characters and find out about some of the jobs you might have taken for granted.

The editorial team has enjoyed finding a wide variety of stories to bring 24 Hours to you. We hope you enjoy the chance to read something a little bit different.

The 24 Hour feature takes a close look at what happens here in the Barossa.

midnight special

Midnight-1:00am

IF THERE is a perfect wine match for midnight celebrations, it might well be Chateau Tanunda’s Nightwatch sparkling shiraz.

Winemaker Tim Smith has crafted a wine that he describes as “lively and lovely”.

His tasting notes describe rich aromas of blackberry, spice and liquorice, a vibrant wine, balanced with a soft, creamy, elegant mouth-feel.

Of course you don’t have to wait for the middle of the night to enjoy this wine.

You might like to open a bottle any time you feel a bit artistic.

Why? The black beauty from the Chateau actually shares its name with one of the most famous paintings from Dutch artist Rembrandt.

The painting - The Company of Frans Banning Cocq and Willem van Ruytenburch - has been much more commonly known as The Night Watch.

For much of its life, since it was completed in 1642, the painting was coated with a dark varnish - and this led to the more common name, even though the varnish created a false impression of a night scene.

The Night Watch painting has inspired artists from all walks of life for many years - and provided the inspiration for the name of the Chateau’s sparkling wine.

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Barossans meeting world standards in bottling, winemaking and laboratory services

CUSTOMER HOTLINE (08) 8561 0694 SWITCHBOARD (08) 8561 0600 EMAIL: b.service@vinpac.com.au VI PACKAGING CONTACT: Jo Baker - Sales Co-ordinator Ph: (08) 8561 0744 Mobile: 0411 773 835 Email: vinpacpackaging@vinpac.com.au www.vinpac.com.au www.barossaherald.com.au

Wednesday, July 22, 2009 - 24 Hours Page 2 - The Herald, Barossa Valley

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Bottling all through the night

1:00-2:00am

Midwife on call AS MUMS with babies adapt to their new lives, it’s Leanne Maynard who steps in to help.

The Kapunda midwife and community nurse is accustomed to working early morning shifts to support mothers and their new arrivals.

“New parents quickly realise having a baby turns out to be a 24-hour job,” said the mother of three.

Leanne also explained while a lot of other hospital patients sleep during the early hours of the morning, it’s this time new mums request her help.

“This is when mums ask

questions to help with either breast feeding or ask why is their baby crying,” she said.

Leanne said this allows her to spend time with mothers to point out ‘mother-craft skills’ and the signs to read for different cries.

“Mothers don’t normally pick up the phone when they get home and ask the little questions,” Leanne said.

“They either prefer to ask in hospital or later in the comfort of their home,” she added.

“No question is dumb.”

The early hours at Kapunda Hospital are also the time when Leanne attends women during labour.

2:00-3:00am “My role is so varied and I enjoy the rapport I get to build with the mums,” she said.

Leanne makes sure parents are equipped with the knowledge and confidence to take their newborns home and said she continues to enjoy her role.

READY TO GO: Freshly filled and labelled bottles travel along the production line.

At the modern Wolf Blass facility the bottling lines run 24-hours a day.

Which means when everything else slows down in the middle of the night, there are still bottles zooming down the lines.

The packaging centre operates three bottling lines that can fill 22,000 bottles per hour.

There can be up to 85 people on deck and each line can be processing a different wine.

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WINERIES are pretty busy places during vintage in the Barossa.

But there is plenty of work that happens every day of the year in wineries and in packaging centres and warehouses.

The Wolf Blass packaging centre not only bottles wine from the Barossa, but also takes wine in from other regions.

It is then bottled - and ready to be redistributed around the country, and often around the world.

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3 Murray Street Angaston - Phone 8561 0830 www.angaspark.com.au Open Monday to Saturday 9am - 5pm, Sunday & Public Holidays 10am - 5pm, Closed Christmas Day. www.barossaherald.com.au

Wednesday, July 22, 2009 - 24 Hours Page 3 - The Herald, Barossa Valley

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When the angels take their share AT 3AM there is usually not a lot happening in the barrel halls of the Barossa wineries.

Or is there?

It is this time of night, when everything is locked away, that you can imagine the angels taking their share.

The ‘angel’s share’ is the name the winemakers and cellar hands give to the small percentage of wine lost as it matures in the barrel.

It is a beautiful name for the natural process - where small amounts of air sneak into the barrel as wine is lost through evaporation.

But the work of the angels adds a little bit more to the duties in the cellar - as most barrels will need to be topped at some stage - to protect the wine from oxidation.

Early risers

4:00-5:00am

PASTIES: Brian ‘Nipper’ Fechner and Luke Reinders in action in the Apex Bakery.

FROM 4am each weekday, and 3am on Saturday, the work begins at the Apex Bakery in Tanunda.

And it’s been happening in much the same way since the wood-fired oven was first lit in 1924.

The Fechner boys lead the way, but there are plenty of skilled assistants.

“Most of us can do most of the jobs,” explained Brian

3:00-4:00am

‘Nipper’ Fechner. “But there are certain jobs we specialise in.”

For example there are two people who prepare the ferment - so the yeast is ready for the morning rise.

The breads enter the oven at about 6.30 each morning and take about 45mins to bake.

“It takes us six hours to do a loaf of bread,” Nipper said.

Everything is done by hand and none of the recipes have changed.

When the breads enter the oven the attention turns to preparing the small pastry ingredients.

In fact on a busy Saturday, when they supply the sports clubs, the team has been known to bake up to 50 dozen famous Apex pasties.

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Wednesday, July 22, 2009 - 24 Hours Page 4 - The Herald, Barossa Valley

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Early morning trackwork THE clip, clip of the horses reverberates like rifle shots through the crisp early morning air.

Before even the birds are chirping at the arrival of a new day, activity has already begun at Angaston’s world-famous Lindsay Park Stud.

The racing side of the operation is up and about giving the horses in training their work for the day.

A team of 55 staff work feverishly in any type of weather.

Track riders will saddle up a number of horses each morning, and everything happens under the watchful eye of the trainers.

The early starts are required to have the horses through their work and back to the stables for ‘breakfast’ by nine o’clock.

WORK: Apprentice jockey Omer Ay is a picture of concentration as he works racehorse Cross Street.

5:00-6:00am

Post office delivery

6:00-7:00am WHEN the familiar sounds of Australia Post’s truck are heard at 6am, Tanunda postal delivery staff know the town’s mail has arrived.

It’s a routine which three posties follow five-days-aweek, during rain or shine.

From here the staff work quickly to bring in the mail.

“They then weigh all the items with the statistics passed on to the Adelaide branch,” Martin Beales, postal manager said.

Last year the Tanunda office recorded about 1.8million articles with 15,000 articles recorded per month.

From about 6.30am the remainder of the staff roll into the back office where sorting is completed for box mail, letterboxes and parcels.

“We always have boxed mail finished by 9am when the retail shop opens,” Martin said.

“We rarely miss that time even during our busy

SORTING: John Keil at the Tanunda Post Office. periods. The staff just get in and help,” he added.

The after hours of Australia Post are the company’s productive hours.

When most people are sleeping flights for mail are occurring and then mail is despatched by truck at about 4.30am so outlets receive their mail.

“It’s a well-oiled machine,” Martin explained.

Collectively, the Tanunda Post Office staff have provided more than 200 years’ service, with John Keil honoured for his 50 years in 2008.

John said he enjoys being interactive with the staff and the people at the counter. mb1354813

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Wednesday, July 22, 2009 - 24 Hours Page 5 - The Herald, Barossa Valley

Fax: 8562 2198 admin.barossaherald@ruralpress.com

Early rise for the dairy farmer KEYNETON dairy farmer Darren Fiebiger is up bright and early each and every morning to milk his herd of 130 Friesian and Guernsey cows.

The lot of the dairy farmer is one of early rises and long hours.

Milking begins around 7am and is done again in the late afternoon, usually about 5pm.

Dairy farming is a big commitment as the cows must be milked twice a day, every day.

“The girls don’t take public holidays,” Darren said. “They have to be milked regularly so it’s not always easy to take a trip away at short notice.”

The milking usually takes Darren around an hour to complete. Once that is finished other farm work can be attended to.

Each cow produces around 22 to 25 litres of premium quality milk-per-day depending on the time of year and seasonal conditions.

Morning news

The milk is collected from the dairy by a large tanker daily and transported for processing.

The thought of having to milk more than 100 cows might sound daunting but according to Darren once you’re in a good routine things run pretty smoothly.

“The cows actually have their own little routine and pecking order. They come into the dairy in the same order every day, they seem to look forward to milking time.”

7:00-8:00am MILKING TIME: Darren Fiebiger milks the cows twice a day at his Keyneton dairy farm.

TRIPLEBFM is the Barossa Valley’s community radio station on frequency 89.1.

By tuning in on Wednesday from 8.30, you can hear all about the weekly news.

Each week Dave de Vries and Graham Fischer team up to bring you the latest from the Herald newsroom.

Of course the station offers a lot more than just the news, there are presenters who offer a variety of specialist music programs from country, jazz, blues, classical to musicals.

There are also the specialist programs such as The Arts Show, Barossa on Broadway, The Wine Show, and Lutheran Radio.

Presenters feature articles and information on the environment, community health, health issues, alternative therapies, astrology, ageing, and a huge variety of topical subjects. You can also tune in for the Saturday morning sport programs as well as a specialist youth program. There’s always plenty happening on TripleBfm.

INFORMATIVE: Volunteeer Dave de Vries (left) and newspaper editor Graham Fischer in the studio.

8:00-9:00am

Ivan Venning MP

Ivan Venning MP

Your Proven Voice

Member for Schubert

in Schubert

129a Murray Street

Ph: 8563 3636 Tanunda SA 5352

Fax: 8563 0190

Email: schubert@parliament.sa.gov.au Web: www.ivanvenning.com mb1354822

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Wednesday, July 22, 2009 - 24 Hours Page 6 - The Herald, Barossa Valley

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10:00-11:00am

Ivan at work

Cellar door opens

DURING Parliament sitting weeks, Ivan Venning - the State Member for Schubert has a 9am appointment each Tuesday.

The ‘joint party’ meeting involves all the Liberal Members from both the House of Assembly and the Legislative Council.

They meet to discuss any upcoming legislation and the tactics for the week.

“As I am the Party Whip, I have many duties to undertake to ensure these meetings run smoothly,” Ivan explained.

“Prior to the meetings being held, I organise the agenda and ensure that briefing papers on all the legislation to be discussed are distributed to all members to peruse.”

READING: Ivan Venning checks a policy document.

Throughout the course of the meeting it is Mr Venning’s responsibility to take detailed minutes of everything discussed and the decisions made.

“The discussion is often very fast paced, as we only have a couple of hours to get through very large agendas,” he said. “So it can sometimes be difficult to

record everything that is said, but as long as I record the decisions accurately I have done my job.

“It is also my duty as Whip, to organise any ballots that may need to be held during these meetings, so I must ensure that I have sufficient ballot papers, a ballot box, and announce the results to the media.”

TRISH Hayes, cellar door assistant at Peter Lehmann Wines in Tanunda loves her job.

After opening the cellar door each morning she then gets to spend her day meeting people from all parts of the world informing them about the wide variety of wines Peter Lehmann’s has to offer.

“We get to meet people from all over the world so it’s a little like being on holidays yourself,” Trish said. “You never know who might drop in for a tasting.

“Recently some people from Iceland came in and I was pleased to be able to let them know Peter Lehmann Wines exports around 20 varieties of wine to Iceland.”

Popular traditional wines at the cellar door include the Barossa’s renowned Shiraz and the world famous Eden Valley Rieslings.

Trish said people are now looking for new and different wines with the Tempranillo, a new Spanish variety which grows well here in the Barossa, proving popular.

OPEN: Trish Hayes, cellar door assistant at Peter Lehmann Wines opens the winery’s cellar door.

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Wednesday, July 22, 2009 - 24 Hours Page 7 - The Herald, Barossa Valley

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Ray’s rewind ONE of the characters of TripleBfm can be heard on Mondays between 9am and noon.

Ray Hockey often lines up a big name from the Australian music industry for Ray’s Rewind.

From 11am you can hear Ray interviewing some of the big names of the Australian music industry and playing the big hits from the 1960s, 70s and 80s.

With experience as both a radio panel operator and having owned his own DJ business, Ray has a keen interest in music.

He has lined up people like Ross Wilson and Keith Potger for interviews on the local station, and is hoping to secure a spot with Judith Durham in the coming weeks.

Ray also draws on the experience of Barossa bands - including The Chosen Few, which featured Mike Siegele, Brian Fechner and Rod Schubert.

Ray also regularly

enlists the help of one of South Australia’s radio legends Vaughan Harvey - who recently moved to Tanunda.

Ray travels up to the Barossa from Elizabeth Downs each week for his show, and has been doing so since 2006.

Each week he spends a couple of hours preparing his three-hour show - which is packed with classic tunes from the 60s.

During July, Ray is presenting a series of ‘Monday montages’ featuring the Red and Blue albums from an English band that some people might be familiar with - The Beatles.

He said the hardest part about preparing a show full of songs from the 60s is the lack of time you have to organise yourself while the tracks are playing. “Songs from the early 60s only last a couple of minutes,� Ray said. “And sometimes not even that long.�

Making mettwurst FOR Graham Linke, of Linke’s Central Meat Store in Tanunda, making mettwurst is a family tradition.

Much love and attention to detail goes into every piece of Linke’s traditional German mettwurst products.

Graham is up bright and early every morning checking how the mettwurst is coming along.

Smoking is the final process which takes from two to three days and involves constant checking to ensure atmospheric conditions in the smoker are just right for a premium final product.

Graham and his wife Lola have built the Linke business

into a local institution.

This year the Linke family celebrates its 81st year in business. “Lola and I took over the business in 1978 from my parents who had operated here since 1938,� Graham said. “The Linkes came out to Australia from Germany in 1838 bringing with them the traditional styles of mettwurst making. “We’re proud to have continued the tradition.�

Today, thanks partly to the Linkes, people in the Barossa can enjoy a wide variety of products made in the traditional way.

Plain, garlic and brandy mettwurst together with

Noon-1am beersticks and leberwurst, also known as white pudding, are familiar favourites.

Graham explained mettwurst continues to mature after smoking and, like a good wine, certain flavour characteristics can only develop over time.

REGULAR GUEST: Vaughan Harvey can often be heard on Ray Hockey’s Monday TripleBfm program.

11am-noon

BAROSSA TRADITION: Third generation butcher Graham Linke in the smokehouse checking how Linke’s famous mettwurst is coming along.

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Wednesday, July 22, 2009 - 24 Hours Page 8 - The Herald, Barossa Valley

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Snake wrangler 1:00-2:00pm

HANDLING venomous snakes is all in a day’s work for local herpetologist Luke Allen.

His job as a snake expert at Venom Supplies in Tanunda sees him in close contact with dozens of the potentially deadly reptiles every day.

“Safety is paramount in the work which we do here,” Luke said. “You have to know what you are doing.

“It’s vital to have a healthy respect for the animals we are dealing with.”

Snakes are regularly milked for their venom which has a wide range of medical and research uses including the development of snake anti-venine commonly available in hospitals to treat snake bite victims.

“We provide venoms for a wide range of purposes not only anti-venines,” Luke said. “Much of what we produce goes to medical research institutions to study the potential medical applications for the different venoms.”

Australian species such as costal taipans and brown snakes together with exotics like death adders and cobras are just some of

the huge selection of snakes he deals with.

Luke has been milking snakes for more than 10 years.

“Everyone always wants to know how on earth you get into this sort of thing,” Luke said. “It’s really something that just develops as you go along.”

He said he became interested in reptiles as a kid chasing lizards and snakes around the backyard.

“When I was younger I always had dozens of aquariums full of all sorts of things, lizards, snakes and all types of reptiles,” Luke said. “Initially I started chasing lizards and then I moved onto catching snakes. I would flick them into a bucket to begin with.”

Luke said there’s still a certain sense of adrenalin involved when handling the snakes even though he’s an experienced handler.

“That’s an important element as it’s vital to be aware you’re dealing with dangerous creatures.

“You’ve got to be constantly mindful of the dangers and do the right things. There’s no room for complacency.”

EXPERT HANDLING: Snake expert Luke Allen handles a deadly Forest Cobra at Venom Supplies in Tanunda.

Mobile chef THE Barossa has its very own mobile chef.

Stuart Oldfield has been cooking up a storm most of his life.

Stuart’s passion for food began early. He grew up on the family farm and learnt just how important the best ingredients are to creating great food.

“Everyone in our family could cook, my parents and grandparents had a great appreciation of good food,” he said. “We grew fresh ingredients on the farm so it was a great introduction. I was hooked early.”

Today Stuart runs Hand Made Catering, a mobile service bringing the finest of dining experiences to your door.

“We cater for special events, corporate functions, food and wine dinners, weddings, you name it,” Stuart said. “If you want the ultimate fine dining experience we will bring it to you.”

The Hand Made Catering philosophy is to utilise the finest ingredients from the Barossa and throughout the world.

“We combine the best the Barossa has to offer with the finest ingredients sourced from around the world to create something unique, a major point of difference.”

Exotic ingredients like French butters, mushrooms

TO YOUR DOOR: Mobile chef Stuart Oldfield demonstrates the traditional flambé. and Spanish hams, together belly with sea scallops, with a mouth-watering cauliflower puree and fresh selection of local produce black truffle. are brought together in an No matter what time it is in ever-evolving menu. the Barossa, mobile chef “We’re always trying new Stuart Oldfield will be out things, the key is to start with and about cooking up the freshest and best another fine dining ingredients available.” experience.

Stuart said every event is unique and he takes pride in tailoring his services to individual client’s requirements.

“We have a fully-fitted mobile kitchen which allows us to cater for small or large functions at any location,” Stuart said. “Or we can utilise facilities on the client’s premises, it really just depends on what’s required.”

Stuart’s specialty is his renowned slow roast pork

2:00-3:00pm

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43 - 51 Tanunda Road, Nuriootpa SA 5355 Phone: 8563 8444 Website: www.barossa.sa.gov.au www.barossaherald.com.au

Wednesday, July 22, 2009 - 24 Hours Page 9 - The Herald, Barossa Valley

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Bus run LINDSAY Nicholls, the owner of Nicholls Bus and Coach, has been taking school students to and from school for more than 17 years.

“I started out with three old Bedford buses and progressed up,” Lindsay said.

Today Nicholls Bus and Coach have three school contracts and operate six buses.

“We service Nuri High School, as well as pick-up and drop-off at Faith, Light Pass Primary and Nuriootpa Primary.”

The buses travel to Greenock, Keyneton and Lyndoch on the school runs.

The bus company also supports many of the schools in the region for camps, day trips and swimming lesson transfers.

Lindsay, who still does a lot of the driving, said he never has many problems with the students.

“You get to know the

3:00-4:00pm

families,” he said. “And I like to build a relationship with the kids.”

Some of the students Lindsay took to school years ago are now putting their children on the same bus run.

The one issue he does have is finding enough drivers.

“It’s not a hard job and you get to stay in touch with a lot of people,” Lindsay said.

“But there is a lot of responsibility.”

One of the drivers he recruited is former police officer Brian Brealy.

Brian took on the job because he wanted to stay active in the community.

“When you finish your working career you like to feel you are still useful,” Brian said.

“Someone suggested driving a school bus, and I already had the heavy licence.”

Brian’s regular afternoon run sees him transport 43

secondary students.

He starts out from Nuri High, heads to Faith and then on to Lyndoch.

There is also plenty of work with day trips and school camps.

Brian said the kids are “terrific”, but he does make sure that students on his bus get to know about his former career in the police force.

“You just have to keep your finger on the pulse,” he said.

“Because sometimes they get a bit excited, especially on Friday afternoons.”

Brian likes to say hello to each student as they get on the bus and finds that quite a few make the effort to get to know him. Some even use his nickname ‘Breals’ when they say g’day.

He has noticed they like to listen to certain radio stations, so if things get a bit rowdy he just switches over to one of the country music channels, and finds he soon gets a response.

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Wednesday, July 22, 2009 - 24 Hours Page 10 - The Herald, Barossa Valley

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Library rush Training time SPORT plays a big part in country lifestyle with boys and girls encouraged from early ages.

Traditional Aussie Rules football during the winter has plenty of opposition these days from hockey, soccer and rugby union to name just a few for the boys.

Netball is still popular for the young females but hockey and soccer also have many enthusiasts.

So come 5pm on several weekday afternoons, young people are encouraged to be active with their sport.

But all the juniors need coaches to blow the

whistle and teach them the skills of their particular sport.

Renee Schumacher and Stephanie Noack are two young women who help out with the future stars.

Apart from their own commitments, with the Gawler Central Senior One team, they also team up to coach the Gawler Central Junior One team which is enjoying a successful season.

“Steph and I appreciate the coaching we received, so it is good to be able to give something back,” Renee said. “And it is fun to see the girls learn and improve.”

5:00-6:00pm COACHES BELOW: Stephanie Noack (left) and Renee Schumacher supervise as Junior One player Maddie Bush participates in a netball training drill.

LIBRARY LINE-UP: Douglas Perry, Don Williams, Chris Gardner, Kirrilee Liebelt (obscured) and Darryl Gardner with customer service officer Sarah Powell.

4:00-5:00pm

MOST weekday afternoons, from around 4pm, Nuriootpa Library Customer Service officer Sarah Powell is dealing with the daily rush hour.

Sarah says weekday afternoons and school holidays are the busiest times for the library.

“After school finishes we get an influx of students who come in to use the computers and do their homework.”

But it’s not all work and

no play during rush hour as many people take the opportunity to unwind with a game of Wii.Sarah says the new console is proving very popular with children of all ages.

Sarah’s role at the library involves dealing with all sorts of customer enquiries, from registering books for loan, helping library patrons locate a specific title to assisting people of all ages with the internet.

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Wednesday, July 22, 2009 - 24 Hours Page 11 - The Herald, Barossa Valley

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6:00-7:00pm

7:00-8:00pm

Fitness fanatics

Charity work

WORKOUT: STARplex instructor Clayton Siviour leads a class in Bodypump.

The activity shapes and tones muscles, improves bone density and improves general fitness and wellbeing.

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AFTER a hard day at work many people flock to various fitness centres to keep their figure trim, taut and terrific.

The Barossa Recreation Centre, Curves, Boot Camp, martial arts and in Gawler STARplex are swamped with clients keen to improve their appearance.

Ali Thompson, a lifestyle consultant and personal trainer at STARplex said there were 58 classes a week.

“Our classes start at 6.15 in the morning but we find the evening ones are popular,” Ali said.

“RPM (bike riding) and Bodypump are probably the most popular for those seeking a hard workout.”

Body balance, body attack and yoga are other classes which attract interest.

Ali also said having your own personal trainer was another way of improving your well-being with guidance.

FREDA Chinner’s spare room in her Evanston home is full of colourful knitted garments she creates to support charity groups.

Since 1997, the pensioner has purchased hundreds of balls of wool, out of her own pocket, and turned them into knitted items to assist a fundraising branch of Elizabeth Police, an opportunity shop and her church.

“I just thought one day, I’m getting on a bit and I wanted to do something for the community,” she said.

Freda (pictured right) is accustomed to helping others.

The great grandmother is also the eldest of 17 siblings and has raised five children. Freda first picked up a set of knitting needles in 1941 when her mother was in Gawler Hospital having a child.

She now spends each afternoon and often early evening looking through her knitting books to create beanies, jumpers and jackets for newborns up to children aged about 12.

“I start off with a pattern in the book and them finish it off myself,” she explained. “Last year I knitted about 70 items.”

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Wednesday, July 22, 2009 - 24 Hours Page 12 - The Herald, Barossa Valley

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Liedertafel: In fine voice since 1861

CHOIR MEMBERS: Robert Homburg (left) and Paul Schluter at the home of the Tanunda Liedertafel, the Barossa Regional Gallery.

THE sounds of men’s voices can be heard outside the Barossa Regional Gallery on Tuesday nights.

It’s the 43 members of the Tanunda Liedertafel rehearsing inside.

Each Tuesday evening the group meets to sing a repertoire of mostly German songs.

According to Robert Homburg, conductor and Paul Schluter, secretary, the gathering also offers the members plenty of companionship.

The Liedertafel began in 1861.

The historic documents that date back more than 100 years are kept under lock and key.

A metal music box with the words ‘Tanunda Liedertafel 1861’ painted on its lid offers the only proof the members have of the choir’s beginnings.

And this makes the choir the third oldest German-speaking

(or singing) choir in Australia.

Robert Homburg is the fourth generation of his family to have become a member.

His father Fritz conducted the choir, while his grandfather and great grandfather were also members of the choir.

“There’s a tradition that the choir upholds and it is the history of the valley,” Robert said.

Liedertafel is German for leader song table.

The choir practice for two hours each week, and make these rehearsals open to the public during the biennial vintage festival.

Their choir’s main fundraiser, and annual event, is the Kaffee Abend - which is held on the third Friday in November.

Within the past few months the Liedertafel enjoyed an influx of new members from a range of cultural backgrounds.

“Our members don’t have to

speak the German language,” Paul Schluter said.

“We want them to be in the choir to learn and enjoy themselves.”

And of course the Barossa choir wouldn’t be complete without a social drink to end each practice session.

8:00-9:00pm

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Wednesday, July 22, 2009 - 24 Hours Page 13 - The Herald, Barossa Valley

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9:00-10:00pm AT TANUNDA’S 1918 Bistro and Grill, the work doesn’t stop when the food hits the table.

When the meals have been finished and the patrons are relaxing with a

In the kitchen coffee, or another glass of fine Barossa wine, there is still plenty to be done behind the scenes.

The clean up and preparation makes up a large part of the day - and

9pm onwards is just another busy part of the routine for the 1918 staff.

Although the kitchen stops serving meals the work behind the scenes continues.

The preparation work for the following day has begun.

One of the typical jobs the chefs pick up at this time of night could be preparing tortellini pasta.

And if it has been a busy day there are often plenty of other jobs to be done to get ready for tomorrow.

The front-of-house staff are also busy cleaning up and re-setting tables.

It’s all about being ready for the next day’s service, and the less jobs there are left to do in the morning the better.

Of course once everything is organised the staff sometimes manage to stop for a glass of wine themselves.

LEFT: Chef Dan Murphy and apprentice Melissa Kerin in the 1918 kitchen, preparing tortellini pasta.

Volunteers EVERY Wednesday night the old air-raid siren sounds at the Angaston fire station signalling it’s time for weekly CFS training.

Our dedicated CFS volunteers hone their skills to be ready to serve and protect the community in an emergency - at any hour of the day or night.

Group Officer Kim Haebich says training involves a range of activities designed to maintain volunteers’ fire fighting skills.

“Much of what we do here is maintenance work if you like, practising skills so when required under pressure our members are able to perform at the highest level,” he said. “It’s a lot like sports

practice, we’re just practising a different set of skills specific to fire fighting.”

It’s not just fires the CFS is trained to handle.

“We respond to a range of different incidents from house fires, car accidents, search and rescue and flooding,” Mr Haebich said.

“Given the variety of emergencies CFS volunteers must train for a range of scenarios.”

Mr Haebich says there is a lot of tradition associated with the Angaston CFS. “Many of our members have been here for many years, decades in some cases,” he said.

“There’s a strong sense of camaraderie and mateship.”

10:00-11.00pm Thanks to regular training CFS volunteers are ready to respond to emergency and help protect our community.

If you are interested in putting something back into your town - why not join the local brigade.

For more information about the CFS phone 8463 4200 or visit www.cfs.sa.gov.au on the internet.

TRAINING NIGHT: Angaston CFS Volunteers, Luke Collins, Aaron Oates, David Pawson and Briony Zeunert get ready for their weekly fire training exercise.

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Wednesday, July 22, 2009 - 24 Hours Page 14 - The Herald, Barossa Valley

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11:00-Midnight

www.barossaherald.com.au

DELIVERY: If you are still up after 11 on a Tuesday night, you might hear the Herald land in your driveway.

The delivery network is busy from late in the afternoon each Tuesday, picking up the newspapers from the Murray Bridge print site, wrapping them and making sure they reach the right spot.

It is a big job to home deliver 14,000 copies each week right across Gawler, Tanunda, Angaston, Nuriootpa and Kapunda.

All this ensures that you get all the news, for free, by the time you want to read it with your breakfast.

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Wednesday, July 22, 2009 - 24 Hours Page 15 - The Herald, Barossa Valley

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Wednesday, July 22, 2009 - 24 Hours Page 16 - The Herald, Barossa Valley

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