Spring 2015
REGION’S PRIDE R&CA’s Awards for Excellence
CONCORDIS Wine for a cause
HOME GROWN Emily takes on world’s best
and
FOOD WINE
Visit us today and experience the best of the Barossa Valley
#1 Barossa Tourism Experience and Destination “Beautiful winery, knowledgable staff.” “ A must visit for all those new to the Barossa.” “Charming winery set in a beautiful location.” “One of the best wine tasting experiences”
James Halliday 5 Star Winery
8562 8373 BrandSA | www.murraystreet.com.au Regional Awards Finalist
Open from 10am to 6pm daily. Murray Street Greenock 5360
Tourism & Winery
EW1127
2 Food AND Wine Spring 2015
in this issue... 4
14-15
Barossa Farmers Market
In the kitchen
A touch of Ellaness
4
Concordis
5
Pies of perfection
Meet your local stallholders
16-17
Barossa wineries unite for a cause
La Prov
Region’s signature pies
Food profile
18
Experience the Barossa
6
Emily’s set to impress
Young chef to represent Australia
Things to see and do
7
World’s best book
19
Best kept secret
Win a copy of ‘Barossa Shiraz’
7, 9, 11
Mount Pleasant Farmers Market
20
Industry insights
Out and About
Barossa Gourmet Weekend
Grape & Wine, Food and Tourism
21-22
10-11
Region shines
12-13
Behind the Label
Page 9
Spring Savings
Hot offers to snip and save!
Our local award winners
WIN! Cider fo r Spring
PROUDLY ENDORSED BY:
Top drops to try this Spring
FOOD WINE and
PRINTED AND PUBLISHED BY:
ADVERTISING ENQUIRIES: Please contact (08) 8564 2035 or leader@barossaleader.com.au
• Award winning Ala Carte, bistro & alfresco dining • Function rooms perfect for weddings & conferences with many options to suit all needs • Standard or Deluxe accomodation with facilities including a swimming pool, bike hire, wine tours & more
Call today to speak to one of our experienced and local team... We’re ready to serve you For any enquiries or bookings call us on 8563 2303
w
235 Murray Street, Tanunda W|www.barossaweintal.com.au
weintal HOTEL COMPLEX
Follow us on Facebook E|info@barossaweintal.com.au
TR4396
The Barossa’s Favourite Newspaper
The Barossa Weintal has some of the Valley’s greatest food, venues and accommodation on offer...
Spring 2015 Food AND Wine 3
A touch of Ellaness... From gingerbread biscuits to risotto, eleven year old Ella Adams of Nuriootpa is passionate about getting creative in the kitchen. Sweet treats are her forte, and when asked what she enjoys cooking most she very quickly said, “Cakes!” Her mother Kelly said that Ella is an innovative baker, and her creations always have a distinctive touch. “She’s very ambitious when it comes to wanting to bake things… she’ll often adapt recipes. “It’s good that she’s so independent and quite confident with cooking. She will often pipe up and say that she wants to make dinner, so I’ll take her to the supermarket and she’ll get her ingredients.” One of Ella’s recent cooking ventures has been baking ‘Checkerboard Cakes’, a complex recipe that requires precision and skill. “I think she must have borrowed every cook book known in the school library,” said Kelly. “She has her own full shelf of cook books.” Kelly says that she feels comfortable leaving Ella alone in the kitchen, as she has grown up developing her skills and learning how to cook safely. Ella can trace her passion for baking right back when she was just four and a half, she even has photographic evidence of the cake she helped make for her doll’s “birthday” to prove it. Kelly said that Ella has received cooking tools for her birthdays. “We bought her a set of digital scales for her ninth birthday. I can’t imagine many nine year olds who would have been excited at that… but she was!” Ella will be celebrating her twelfth birthday in September, and she already has a plan of the cake she’s going to make. “I’m going
to make a strawberry and vanilla sponge. “It’s going to have white icing to look like a marshmallow, and then there will be lots of little marshmallows around the bottom.” Whilst at the moment Ella considers baking her hobby, she would love to continue her passion into the future. “I think I would like to work in a bakery or a cake store, maybe even somewhere like a restaurant.” Kelly adds, “I just have to teach her to do the dishes! “I don’t mind cooking myself… I suppose I have always made a special birthday cake for the kids… but I certainly don’t think she got the love of cooking from me,” said Kelly. Ella says she draws her inspiration from cooking television shows, and she admires the many talented local chefs that come from the Barossa. She also said that she enjoys cooking at every opportunity with her grandmother. “My husband quite enjoys cooking as well,” said Kelly. “I’d say at least two or three of us are in the kitchen doing something… particularly on weekends the kids like getting involved with meal preparation. “I think that with food, it’s one of those things that really brings people together. Ella will often bake a cake to share when we have the family over.” But every great baker can’t be perfect, and there’s one thing that Ella has been known for not getting quite right. “I have a bit of a habit of leaving sugar out of cakes,” she laughs. “I made these vanilla cupcakes and I forgot the sugar… so they ended up being vanilla scones. I don’t know why but sometimes I just don’t remember sugar!”
Budding young baker, Ella Adams stands proudly with the cakes that she made completely by herself.
Concordis – top drop for noble cause
The winemaking talent behind the first four vintages of Concordis already made and yet to be made are: Fiona Donald, Seppeltsfield Winery, 2015; Graig Isbel, Torbreck Vintners, 2016; Reid Bosward, Kaesler Wines, 2017 and Ben Perkins, Two Hands, 2014. 4 Food AND Wine Spring 2015
Rival wineries have united to create an exclusive Shiraz blend that is set to change the lives of disadvantaged youth. The charity initiative established by the owners of Two Hands Wines, Kaeslers Wines, Seppeltsfield Winery and Torbreck Vintners will not only establish and maintain a fund which will allow Foundation Barossa to kick start employment opportunities for eight youth in the wine industry over four years; it is also set to become an iconic wine for collectors and connoisseurs. The responsibility for making each vintage rotates among the four wineries which donate a ton of their premium Shiraz for the unique cuvee. Michael Twelftree, from Two Hands Winery which created the 2014 vintage, said the limited release 1600 magnums priced at $150 each showcased the region’s best estate offerings. “It’s amazing when you do the math, but we will raise $700,000 over the course of four years,” said the project’s key instigator. “It’s a fantastic, quality wine. We are dealing with great vineyards here in the Western ranges...I rounded up a tonne of grapes from everyone’s estate vineyards and I picked them all on one day. Amazingly, all the vineyards are within a short distance from here, not very far.” Grapes were sourced from Seppeltsfield Winery’s “Wazza’s Block”, Seppeltsfield Road; Kaesler’s Alte Reben Vineyard, Jenke Road, Seppeltsfield; Torbreck’s Descendent Vineyard, Roennfeldt Road, Marananga; and Two Hands’ Kraehe House Block, Neldner Road, Marananga. Michael describes the 2014 vintage as having a brilliant violet colour. “The powerful, deeply pitched aromas of blue fruit preserves, licorice, incense and mocha are lifted by an Indian spice quality. “Dark berry and plum flavours possess admirable depth and sweetness, with youthfully firm tannins adding support.” He said the wine gains brightness with air and “finishes with a lively berry flavour and outstanding persistence”. Concordis is available from the Cellar Doors of participating wineries and online.
Highlighting the Region’s
Signature Pies... Josh Kroepsch
Krystal Rogers
“The Barossa” The Barossa evolved from our bakers wanting to create a pie that uniquely related to our region. As one of our best sellers it includes delicious and locally sourced ingredients including steak, cheese and mettwurst. It has also recently been voted one of the top 25 pies in SA. The combinations of flavours makes the pie a favourite and sees customers returning on regular basis.
& TRY COME IN IOUS OUR DELIC ! PIE BAROSSA the top ed in tate t o V Recently s n the 25 Pies i With over 140 different products to choose from there’s something for everyone!
“Hutton Vale Lamb and Rosemary”
“Duck and Orange”
The classic combination of lamb and rosemary is always a favourite. We have locally sourced our lamb from Hutton Vale and it is sure to please. Come in and try one for yourself today! Individual and family sized available.
Our Duck and Orange pie features a delicious array of fresh ingredients that gives it its distinctive flavour. The duck is complemented by sultanas, apricots, oranges, onion, cranberry sauce, as well as a sav blanc wine to create a unique and appetizing flavour you won’t find anywhere else. Try it for yourself and see how good it is!
We have something for everyone at D&M’s
Trading Since 1901 Thats over 100 years of baking experience!
Come in today and try our delicious range!
House made pies & pasties Freshly made baguettes and wraps Fully licensed, local wine and beer available
Serving 5 Senses coffee, smoothies, light breakie, lunch & all things decadent, seven days a week
Try our famous vanilla slice, many customers say it’s the BEST they’ve ever had! Ph: 8564 2424 36 Murray Street, Angaston OPENING HOURS
8564 2070
We have something for everyone: • • • • • •
Gourmet pies and pastries Many vegetarian options Delicious cakes and slices Wraps, rolls and sandwiches Milkshakes, smoothies, tea and coffee and much, much more!
ü BEST PRODUCT ü BEST SERVICE ü BEST PRICE
Mon to Fri: 7.30am to 5.30pm Sat: 7.30pm to 5pm Sun & Public Holidays: 10am to 4pm
EW1216
25 Murray Street, Angaston
EW1056
Claudia Fechner
MOUNT PLEASANT BAKERY
EW1055
126 Melrose Street, Mount Pleasant 8568 2888 • Like us on Facebook Spring 2015 Food AND Wine 5
Barossa’s home grown culinary talent
Emily Laubsch is cooking with passion.
Planning a Business lunch, corporate function or social gathering? We can help! Soul with Zest now offers an extensive catering menu. Phone our wonderful staff for details or call into the cafe for a catering menu.
Ph: 8564 2271
catering@soulwithzest.com.au
37a Murray Street, Angaston (just up from Miles Deli) DR10186
6 Food AND Wine Spring 2015
At just 25 years old, Ms Emily Laubsch’s resumé already looks deliciously impressive, boasting a national cooking title and having worked in some of the most highly regarded restaurants in South Australia as well as London and South Africa. “Barossa’s food and wine culture is not forced into you as such, but you grow up around it and it becomes a part of you,” she said. “You can make more of a connection with produce when you can hand pick it yourself, and less food miles mean it’s fresher and inseason, so it’s at its best. A key to making an excellent dish is using amazing, local produce.” Emily’s cooking passion began during her secondary education at Kapunda High School. “I’ve been interested in cooking since high school age doing Home Economics, where I was part of a team who won ‘Champion Sweet Pie’ in a competition at Adelaide Regency TAFE campus. “It was always a hobby of mine… so I decided to make a career out of it.” She studied Commercial Cookery at the Nuriootpa TAFE campus in 2008, following which she decided to focus on her natural affinity for working with pastry at Regency TAFE in 2011. Through her previous job at Appellation in Marananga and current employment at Hentley Farm in Seppeltsfield, she says that her culinary knowledge and experience has greatly expanded. “I specialise in patisserie because I find it more enjoyable as opposed to savoury… but I’ve been able to try all the facets of cookery, which I also enjoy.” Emily says that her own passion is her driving force. “I want to do really incredible things and be as creative as I can.” Earlier this year she was announced the winner of the La Chaine des Rotisseurs Young Chef Competition, an award she called a “definite career highlight.” Held at Le Cordon Bleu in North Ryde in Sydney, her culinary talent shone above
six other young gun chefs from around the country. Still buzzing from her achievement, she will now be competing in the international finals held in Hungary on September 11. Emily says that she is a mixture of nerves and excitement, daunted to be representing Australia, but excited to meet 19 other talented young chefs from around the world. “Similar to the national stage, there will be a mystery box. We will be required to make a three course meal in three and a half hours for four people. “I guess it may lead to future job opportunities as my name will be exposed globally... probably more so if I make the top 10. “I’m not expecting to place, but the experience itself will be amazing.” Emily says that future aspirations might mean interstate or international work, or even owning her own restaurant one day. She agrees that food is something that brings family and friends together. “For birthdays and celebrations we always enjoy a good meal. “Growing up in the Kapunda area I’ve always been exposed to the food and wine culture on my doorstep living between the Clare Valley and the Barossa Valley. “Whether it’s something small or a family gathering, food is a big part of everyone’s life, and mine has been the same as everybody else’s… I guess I’ve just decided to embrace it a bit more.” It’s clear to see Emily has been eating, dreaming and thinking food in preparation for her exciting future endeavours. “I’ve been continuously looking through recipe books to get an idea of food, flavour matchings and inspiration, and I’ve completed some work experience to familiarise myself with working in a new environment, new kitchen and with new people.”
WIN!
The Leader, in conjunction with Wakefield Press, is giving one lucky Spring Food & Wine reader the chance to win a copy of the award winning book, “Barossa Shiraz – Discovering the tastes of Barossa’s regions”. Written by Thomas Girgensohn, the meticulously researched and beautifully presented book won “Best in the World” across multiple categories in the 2015 Gourmand Cookbook Awards. It is the first book in Australia to systematically investigate the relationship between the flavour of a wine and its origin. Based on Girgensohn’s extensive knowledge of Australian wines and his personal research over nearly 30 years the book explains the concept of terroir – the contribution of the vineyard’s site to the quality of the grapes and wine produced from it - in easy to understand terms.
To enter se nd your full name and contact de tails competitio to ns@ leadernew s.net.au to be in th e draw. Competiti on ends 5 p.m. Mo nday, Sept 28, 2 015. Barossa Shiraz divides the Barossa into eleven sub-regions, each with its own terroir. Major differences between terroirs are identified, and a tasting profile for each subregion is provided. Girgensohn examines major wineries and benchmark vineyards – those whose wines display the sub-regional characteristics best. Their locations are shown on detailed maps, and the book includes profiles of leading Barossa winemakers.
• Sweets from the UK • Dutch Liquorice • Pink Lady Chocolates • Scottish Tablet • Pick-n-mix • Australian & European Sweets • Special Occasion Confectionery & much more! Gift baskets made to order - You pick what goes in them - we do the rest
8563 1166 | 91 Murray St, Tanunda www.barossasweetshop.com.au
Looking forward to a brighter future By James March, CEO, Barossa Grape & Wine Association It is timely to come together and share and plan for what is next on the horizon. As the cycles turn in the industry, we are aware there are cautious signs for optimism and a return to a more profitable operating environment. The demand is coming from emerging wine markets and the strong links being built with China and other Asian markets. T h e re a re n o s h o r ta g e s o f challenges however that exist in a highly competitive global market place. The challenge for profitability is still fundamental to all businesses in this region, which is why the BGWA plays a proactive role in bringing together members to present the most up-to-date information. At the inaugural BGWA Demand and Supply Summit in May, 2016 we will share information on supply and demand scenarios and what that means for individual enterprises. As a precursor to the Summit we look forward to seeing many of our members at our AGM on October 14, where we will set the scene and get people thinking in preparation for May. We are working to bring together growers and winemakers to share information collaboratively and align our
individual actions with common, regional purpose and goals. The BGWA team has launched a comprehensive survey for all grower members seeking information on their plans for planting/grafting of vineyards and their business and membership needs. This follows a recent survey of winemakers where we gained a greater understanding on their target markets. These are the next steps in our strategy – coming back to our fundamentals of a strong regional brand and seeding knowledge to prepare for the future, today.
DR10176
The best things in life are made by hand.. Including our delicious range of: ● Artisan breads ● Savoury pies, pasties, ● ● ●
Hand made happiness...
sausage rolls and quiches Speciality German cakes Pastries, cakes and buns and much, much more
Call in today and get your hands on a mouth watering treat!
New Shop Front... Experience true artisan beer, hand crafted in the Barossa Valley. ... Same delectable goodies inside
Tastings & sales every Saturday at Barossa Farmers Market
Baking fresh daily for over 19 years... Monday - Friday: 7.30am - 5.30pm I Saturday: 7.30am - 3.00pm Closed Sunday and Public Holidays
M: 0409 434 702 • www.rehnbier.com.au
EW1118
DH3967
181 Murray Street, Tanunda l 8563 0096 Spring 2015 Food AND Wine 7
FINO SEPPELTSFIELD CLAIMS BEST REGIONAL RESTAURANT AWARD AT 2015 SAVOUR AUSTRALIA RESTAURANT & CATERING HOSTPLUS AWARDS FOR EXCELLENCE. There was no mistaking the FINO table at the Savour Australia Restaurant & Catering (R&CA) Awards gala dinner, held at the Adelaide Convention Centre on August 3. Wild cheers erupted when FINO Seppeltsfield was named BEST NEW REGIONAL RESTAURANT 2015 against stiff competition and in the company of their revered S.A. Hospitality community. The award was proudly accepted by FINO visionaries Sharon Romeo and David Swain as well as FINO Seppeltsfield Head Chef Sam Smith. “This award means so much to us.” Said Sharon “We’re incredibly proud of our team and the hard work everyone’s put in since we opened in November 2014, so this peer recognition is an absolute honour – It represents industry acknowledgement from people who truly appreciate the mechanics behind the menu.” Now in its 17th year, the Awards for Excellence is a nationally recognized, independently judged
awards program celebrating exceptional service and culinary talent across Australia. “The winners have been rigorously reviewed in one of the most objective awards systems, which looks at the entire dining experience, rather than a single food or service dimension.” Says R&CA CEO John Hart. Celebrating an inaugural year awards-season winning streak, FINO Seppeltsfield will proudly hang their R&CA Best Regional Restaurant certificate next to the coveted Gourmet Traveller Tony Hitchen award for Australia’s Best New Wine List, earned at last weeks’ GT Wine Magazine celebration in Sydney. FINO Seppeltsfield’s BEST REGIONAL SA RESTAURANT win sees them set to compete at the National Savour Australia Restaurant & Catering HostPLUS Awards for Excellence, to be held in Brisbane on Monday 26th October.
Progressive Regional Food
#LovingBarossa
Lunch & Bar 7 days. Dinner Friday & Saturday.
730 Seppeltsfield Road, Seppeltsfield
eld
(08) 8562 8528
DR10218
fino.net.au
GREAT RANGE OF SCANPAN
IN STORE NOW!
THE BAROSSA’S HOME
OF SCANPAN
HOMEWARES 8 Food AND Wine Spring 2015
*Pictures for illustration purposes only. Stock may vary between store locations.
DR10212
FURNITURE
Good t h
...
ings come in threes
WIN! 3 cartons of Hills Cider Company Cider Including Apple, Pear and their Apple & Ginger Hybrid Series!
To enter send your full name and contact details to competitions@leadernews.net.au or post them to The Leader Newspaper, 34 Dean Street, Angaston SA 5353 and include in the subject line ‘Hills Cider Promo’ to be in the draw.
Competition ends 5p.m. Monday, September 28, 2015. Entrants must be 18 years or older to enter. Winners will be published in The Leader newspaper and notified by phone. Winners to collect prize from The Leader office, 34 Dean Street Angaston.
EW1104
Not only do we roast delectable beans, but we have the best cakes and coffee in the valley - including cold drip! The Barossa’s Favourite Newspaper
Barossa Food Update By Michael Wohlstadt, President of Barossa Food The Barossa is home to some great food growers, producers, manufacturers, retailers and dining establishments. As locals, we are fortunate to be able to experience the delicious side of the Barossa every day. Barossa Food works to spread the word further, so that others can see the Barossa as one of Australia’s leading food producing regions and food destinations. Barossa Food works with members who have a commitment to the development and protection of sustainable food production in our region.
Recent Barossa Trust Mark recipient
In July, 10 new Barossa Trust Mark recipients were announced and Barossa Food is very proud of member, Barossa Kitchen (Barb and Scott Redden) being awarded a Trust Mark for their Barossa Bark. A Trust Mark shows that the holder of the mark “meets the highest expectations of the Barossa community” and assures consumers that the product is of exceptional quality. Barossa Bark is a delicious, handmade lavosh-style crispbread, ideal for cheese, dips and antipasto platters. Barb and Scott roll and hand cut each piece of Barossa Bark, so consumers know that only the very best product is available.
New Project Officer
We are pleased to announce the appointment of the new Barossa Food Project Officer, Jess Ruciack. Jess is a passionate Barossan, with a love of food and wine, and is excited
about working with Barossa Food and our members. Jess will be in the Barossa Food office at 1 John Street, Tanunda, on Wednesdays and is contactable via barossafood@ barossa.com.
Local Food Tour
Barossa Food are looking at convening a bus tour, to tell the stories of the history of the Barossa food scene and look at what excellent Barossa Food members are now doing. The tour would visit a primary producer, a manufacturer, a food retailer and a dining establishment and run from 3-5.30 p.m. Barossa Food members will take first preference on the tour, but we would also like to have Barossa locals join us. If you would like to learn more about the history of food in the Barossa, please register your interest with Jess Ruciack via barossafood@ barossa.com.
We’re proud of our customer service, but it is the staff that work hard to make your experience memorable.
Check out our NEW roaster!
Coffee beans roasted fresh in house Create your own special blend Free wifi Pour over & cold drip Alfresco garden area Delicious range of sweet and savoury food including gluten free, refined sugar free, vegetarian and raw food
We’re the team at 40’s & we’re ready to serve you...
EW1193
EXPERIENCE 29D Murray Street, Nuriootpa - 8562 2882 Monday - Friday 8.30 am - 4.30 pm & Saturday 9am - 1pm Closed Public Holidays
•COFFEE •PIZZA •FOOD • WINE
DR10076
30 Murray Street Angaston Phone 8564 2901 www.40scafe.com.au
THE
FLAVOUR Of
Spring 2015 Food AND Wine 9
Barossa excellence shines State Restaurant and Catering Association award winners – why it’s so special...
Best New Restaurant - Regional FINO Seppeltsfield Sharon Romeo “Winning best new regional restaurant in SA is a very satisfying result for Fino as we continue to strive for excellence in regional dining in SA. “We are incredibly proud of the relationships that we are building with so many local producers, farmers and vignerons in the Barossa Valley.
Best Restaurant in a Winery Hentley Farm Lachlan Colwill “Winning Winery Restaurant of the Year is really important for us because it helps keep that branding that we are a boutique five star winery. It keeps the restaurant in check with the winery and helps double-brand us. “Overall it’s great because these awards help to keep people coming through the Barossa and keeps the tourism up. I think a lot of the Barossa restaurants rely pretty heavily on tourism so this is really important for us all.” Best Sommelier Vintner’s Bar and Grill Rami Heer “I was surprised that I was nominated, I was surprised that I got to the finals stage and I was surprised that I won! I’m quite young ...I don’t consider myself as a sommelier. I thought I was more of a restaurateur - that has always been my main focus. People sometimes need that bit of a push and I think this award has definitely inspired me to learn more about something I find quite challenging and have a passion for.” Best Regional Contemporary Restaurant Vintner’s Bar and Grill Peter Clarke “I think it’s good for the whole Barossa. The Barossa scooped the pool and we’re still out in front as a wine and food region. “For us, it really just cements what we are doing. We are always a finalist, sometimes we win, sometimes we don’t - it’s good to share it around, we don’t want to be greedy!”
Best Small Caterer Owen Andrews Barossa Catering Owen Andrews “I think it is really good for the Barossa because it shows that, as a region, our businesses are showing consistency year in year out, both as finalists and winning awards. “I know Vintners has won it several times and we’ve won it before; so it shows that it’s not just a one off and as a community, we are continually working at a very high standard. “I think that’s really nice to be a part of.”
OUR WINNERS: Sharon Romeo, FINO Seppeltsfield; Lachlan Colwill, Hentley Farm; Rami Heer, Vintner’s Bar and Grill; Gaby Haidar, Café Sia; Peter Clarke, Vintner’s Bar and Grill and Owen Andrews, Owen Andrews Barossa Catering.
BA17511
Best new Restaurant - Suburban North and West Café Sia Gaby Haidar “It makes us feel very proud and that all the work and effort we have put in is finally recognised, not just from our customers but also the restaurant and catering industry. “It’s awesome for the region, especially Gawler.It’s not a country town anymore, there’s award winning cafés and restaurants there that bring people and other quality businesses in - it’s good for everyone.”
10 Food AND Wine Spring 2015
The region’s food and wine offering has been put into the state’s spotlight at this year’s Restaurant and Catering Association’s awards for excellence. There was strong Barossa representation among the finalists, with a number of these going on to be announced winners at the awards night, held at the Adelaide Convention Centre in August. The awards recognise those in the state who provide exceptional service, demonstrate culinary excellence, and deliver great ambience and value for money.
FINALISTS
Breakfast Restaurant - Suburban Café Sia, Evanston Soul with Zest, Angaston The South Australian Company Store featuring The Company Kitchen, Angaston
Restaurant in a Winery Hentley Farm Restaurant & Winery, Seppeltsfield Monkey Nut Café – Kies Family Wines, Lyndoch
Café Restaurant Soul with Zest, Angaston
Small Caterer Owen Andrews Barossa Catering, Seppeltsfield
Contemporary Australian Restaurant Regional 1918 Bistro & Grill, Tanunda Appellation @ The Louise, Marananga Vintner’s Bar & Grill, Angaston
Family Dining Fasta Pasta, Gawler The South Australian Company Store featuring The Company Kitchen, Angaston
Wedding Caterer Elli Beer Catering, Nuriootpa Chef Owen Andrews, Owen Andrews Barossa Catering, Seppeltsfield Maitre’d / Manager Sharon Romeo, Fino Seppeltsfield
New Restaurant - Regional Fino Seppeltsfield
Sommelier Rami Heer, Vintner’s Bar & Grill, Angaston
New Restaurant – Suburban North & West Café Sia – Evanston
Wine List Fino Seppeltsfield, Seppeltsfield
Spring sunshine offers the opportunity to explore our own Barossa backyard! By Cathy Wills, Barossa Tourism The first rays of spring sunshine in the Barossa offer the opportunity for us to explore our own beautiful backyard. Guests travel from all over Australia and internationally to visit the Barossa, attracted by our world renowned wine region, fantastic food culture, stunning natural beauty and so much more. We have all of this on our doorstep – and sunny spring days are a perfect opportunity to head out and explore and maybe discover something in the Barossa you’ve never experienced before. Tourism Barossa has produced a fantastic self-drive experience – the Butcher, Baker, Winemaker trail – which invites you to unearth some hidden gems of the Barossa, and maybe your new favourite cellar door. You can follow the trail simply by picking up a free trail map from the Barossa Visitor Information Centre in Tanunda, and seeing where it guides you. Or, if you’d like to sample some Barossa produce along the trail, a VIP Voucher Booklet offers a Butcher Baker Winemaker trail tasting picnic from local producers. Purchase the VIP Voucher Booklet and picnic hamper at the Visitor Centre, follow the trail, gather your produce and relax in a sunny picnic spot. Why not invite some friends to come to the Barossa and join you in discovering
a little more about the wonderful place we live in. The trail also offers many experiences that you can use over a twelve month period – fantastic when friends come to visit. Your Butcher, Baker, Winemaker Trial map also includes a list of our favourite picnic spots in the Barossa – some well known and others nestled away in hidden corners of the Valley. Why not plan to take the time to kick back and enjoy our beautiful Barossa this spring, with a glass of wine (or two), a picnic, and a beautiful view.
reAl Food, GreAT VAlUe Forget the rest... Try the best!
Spring is here... and so are our delicious new espresso martinis and affogato frangelico plates! Come in and try one today!
57 Murray Street, NURIOOTPA (Next to the Police Station) OPEN 7 DAYS
8562 3110 Phone orders welcome
8563 3116
è Breakfast and lunch 7 days è Fully Licensed è Local wines & ciders è Free Wifi è Vegetarian & Gluten Free options available
117A Murray St, Tanunda - behind Priceline DR10192
Mon - Fri: 8.30 am - 5.30 pm, Sat - Sun: 8.30 am - 3.00 pm
EW1163
nUrIooTPA chIcKen cenTre
Spring 2015 Food AND Wine 11
Behind $R2RP2
ES 2014 S WIN L g L I n i H l s e GTON lley Ri a V SPRIN n e Ed ter of s h ’ g a u z a i l d d E g ran cond g d Eliza Rieslin e s e h t picke after tangy Named aker, the hand cs and fresh, rful em mati nde the win vely floral aro ases the wo alley V c lo shows s, that show of the Eden vours l s a a crispne acidity typic ure, these fl l at minera . As they m age. eloped gs h v t n i i e l s w d e y s i e a R n d lime en; it h and ho soften g yellow-gre ple lemon an . Glowin ly, with sup erally acidity sive min impres ked by crisp, c fruit ba
$R2RP2
FIELD
LTS SEPPE
4 no 201
nti Verme
14 the 20 , , r u o l e co f jasmin t straw o s m a u i m d o me h ar obus With a o displays fres ear, with a r her tin furt hi P Vermen ple and Nas e and citrus ishing rin ap fin green e necta creaminess, y. The t i h w f o it palate ed by a subtle nd crisp acid ebait, t a it h highlig spray notes ched with wh uffalo t a b with se no is best ma eggplant or d nti Verme dines, roaste r a fresh s lla. e mozzar
“A bottle of Basedow’s is still a bottle of Basedow’s” $R2RP0
OW’S g 2015 BASED lley Rieslin
a Eden V
Cellar Door 2948 Barossa Valley Way, Tanunda 0418 847 400 www.basedow.com.au wine@basedow.com.au
EW1158-V2
12 Food AND Wine Spring 2015
s. n t i n ge s e e r g on g ht w i t h l i l i me an d l em n d r u o l co la u s, Pale in atics of citr fumes, flora will rom per hat Lifted a with some ex bouquet t , long n ed pl balanc notes. A com palate is clea y and it e t sherbe e drinker. Th seamless acid atch h h t tm entice balanced wit dge. A perfec ishes. d ll e and we ineral, steely mese seafood a m a tight y Thai or Vietn ic with sp
T he Label YARDS E N I V EET
$R2RP0
R osé AY ST MURR ite Label R
h 2015 W
nd elight a s D h s i k n Tur osé ha e R l e e w b t a e L hite hue b bend With a n, the 2015 W he palate is a berelo raw ry. T Waterm of Strawber ffee apple, st drunk a to e an arom watermelon, va, and can b ars. , a ye k of mus cream and gu or up to five f d ries an way or stand a t straigh
Experience our
NEW ENTERTAINMENT AREA at cellar door $R1RP9
S
KALLE
Perfect for: Private seated tastings Corporate functions Tours arranged by appointment Local produce platters available
Blanc n i n e Ch
NES KE WI
ntine
lore 2015 F
ing e is lift f n ti n e r o lo r, the F ing aromatics d u o l o c lmon ntrigu raw in Pale-st g, there are i mongrass, a diumitin me e, le and inv ut hay, appl The palate is e fruits c t. n freshly t of citrus tar of white sto ntation n e i s and a h ith flavour le barrel ferm ed by a w t nc weight ented by sub s zing is bala f slate. o u r m compli rs. A fresh cit r with a touch omplex e te sc charac exture togeth ompleting thi ed now t c oy creamy is persistent, ne can be enj h ti is The fin y wine. Floren . s lly s and cla ellar gracefu lc but wil
$R2RP5
s ES R WIN state Serie E L S E E KA r 2012 e i n g d o Vi n aroun r w o n k r u is bette ild,” as it is o r e i n g h o ve C ’s Vi white Kaesler as “Steve’s Lo ’s favourite the ery uit, Dew the win er, Stephen ate grown fr hints h st ak from e ne fruits wit ties in wi nem e d a r to .M variety showcases s n/straw colou alate r e ep Viognie The light gold ured feel. Th fruits, . vo of spice with a full fla ed with stone t ly perfect r complemen ve notes. e lo is furth namon and c n i spicy c
Cellar Door 2948 Barossa Valley Way, Tanunda 0418 847 400 www.basedow.com.au wine@basedow.com.au
EW1158
Spring 2015 Food AND Wine 13
Real food from the homes and farms of the Barossa Spring is on its way with Barossa Farmers Market The signs of spring are everywhere! Blossoms on trees, bulbs flowering in gardens, and new seasons vegetables breaking through the soil. This new season’s produce is making its way onto stalls at the Barossa Farmers Market, freshly picked for you to enjoy. How fresh is this new season’s produce? Stallholders pride themselves on the quality of their produce. The produce is picked as close as possible to the market, with some stallholders admitting to rising before the birds to pick on the morning of the market. Will you pay more for this fresh produce? Stallholders price their produce competitively and it is no more expensive to buy your fruit and vegetables from the market than it is to buy it from the supermarket. By purchasing direct from the grower, you are supporting local farmers, and putting money back into the local economy. The benefits of shopping locally and purchasing direct are well known but let’s not forget the fun of shopping at a market. Shopping at the Barossa Farmers Market means you are talking direct with the person that grew the kale, that blended the muesli, that roasted the coffee beans, or that made the jam. These stallholders are passionate about the food they produce. They can talk you through the entire process and tell you first hand what chemicals (if any) or what ingredients are included. It is the stallholders that make the market such a unique shopping experience! As we head into the warmer months, make sure you visit the Barossa Farmers Market for your new season’s fruits and vegetables, pantry staples and fresh baked goods.
The Community Table and Kid’s Table As we move through the seasons, gardens often have an abundance of produce. Whether you have an excess of citrus, cabbage or spinach the Barossa Farmers Market encourages you to take advantage of the Community Table or the Kid’s Table for junior gardeners. The Community Table can be booked by backyard gardeners wishing to sell excess produce whilst the Kid’s Table is for enterprising young growers to recognise the value of their produce and to nurture the next generation of Farmers Market stallholders. The Barossa Farmers Market is an avid supporter of school based and community fundraising initiatives too. If you are cooking up a storm for your next fundraiser, then enquire regarding a stall. The Community Table and Kid’s Table can be booked by contacting the Market Manager on 0402 026 882 or emailing info@barossafarmersmarket.com
New at the Market Sugar and spice and all things nice, that’s what our two newest stallholders bring to the Barossa Farmers Market. Local chef, Mark McNamara has returned to the Barossa Farmers Market with Food Luddite and if chocolate is your weakness then you must visit Sugar Rush, conveniently located next to the Food Luddite.
Are you a member? The Barossa Farmers Market is a membership based organization. We have two different forms of membership, Stallholder Membership and Friends of the Market. Friends of the Market is open to anyone and everyone! Yearly membership is just $45 with many benefits including:
• 10 complimentary coffees • 10% discount at the Breakfast Bar • Reusable market bag • Free entry into regular prize draws • Special offers and more Membership is available from one of our friendly volunteers at the Information Booth each market. Alternatively contact Sam, Market Manager on 0402 026 882.
It’s all here at the Market! 14 Food AND Wine Spring 2015
Become a member for great rewards
EW1135
7.30AM TO 11.30AM EVERY SATURDAY MORNING Corner Stockwell and Nuriootpa Roads, Angaston barossafarmersmarket.com
NEW SEASON VERJUICE
üSalad dressing üDeglazing Hand-crafted from certified üRoasting organic üPoaching fruit grapes üAs a beverage
Meet your local Stallholder EW1165
What’s your favourite thing about the Barossa Farmers Market? For me it would be the socialisation. Being able to chat with fellow stallholders and customers each Saturday. How long have you been a stall holder for? I’ve been a stallholder for over three years.
of eat way t is a gr e of k r y a t m ie The ge va r r la a tisans, s in g local ar s h owca d n a e c out of odu fresh pr tion for c a r tt a e at it ’s a gr . rs e n tow
Delicious, Gluten Free Breads, Cakes, Cookies & Slices
What products do you offer? A large variety of all gluten free and even dairy free and vegan friendly sweet and savoury foods. What do you pride yourself on the most as a BFM stallholder? Being able to use as many ingredients from the Market or locally sourced as possible. What are your top three favourite Farmers Market products? Udder Delights cheese, Jersey Fresh milk and cream and Walkers International Strawberries when in season.
Helping you have a Gluten Free day
“
What’s your favourite thing about the Barossa Farmers Market? The way the BFM has become such an integral part of the Barossa community. Locals and visitors alike can get together and enjoy the atmosphere, socialise while shopping for their foodie needs. Food is a universal language after all.
EW1207
Ph: 0439 590 210
How long have you been a stall holder for? We had a stall at the very first few Farmers Markets selling yabbies from our dam. Unfortunately we fished the dam out and it has never recovered. We had a stall a few times with seasonal produce and I used to be a breakfast bar volunteer barista. We have been selling verjuice since 2009 I think.
Wayne Ahrens, Small Fry Wines
“
rossa e the Ba in g a im t. To I can’t rs Marke e m r a F l the amenta without tely fund lu o s b e a w h at w me it is a re a n d e w o h nity. to w commu a s a t n represe
EW1166
“
Esther Barnett, Delight Full
13 Murray Street, ANGASTON m. 0412 153 243 p. 8564 2182 www.smallfrywines.com.au
What products do you offer? Verjuice, quince paste (membrillo), poached quince, dried prunes, olive oil (BYO bottle), almonds, seasonal fruit and vegetables. What do you pride yourself on the most as a BFM stallholder? Being a certified organic and biodynamic producer is something that takes a lot of work but is something we are very proud of. What are your top three favourite Farmers Market products? Eleni’s bread, Zimmermann’s fresh fish and Heather’s organic beef and vegetables.
“
Delicious award winning ice cream from the heart of the Barossa
resh Farm f m o milk fr y il m our fa s r u to yo DR10226
Come try all our flavours available every Saturday at The Farmer’s Market
Farm Fresh, Family Owned
EW1194
Available at the Barossa Farmers Market every Saturday. Also available at Angaston, Tanunda & Nuriootpa Foodland & other specialty shops
Ph: 0409 200 292 www.barossavalleyicecream.com.au
Fresh
JERSEY
PH: 8562 8113 GREENOCK S.A.
carcoolajersey@bigpond.com facebook.com/jerseyfreshmilk
Spring 2015 Food AND Wine 15
Experience
The Prov head chef, Georgia Farmilo and owner, Larry Cavallaro
La Provencale (The Prov) overlooks the picturesque South Para River sprawling with fine greenery and shadowed by the Old Gawler Mill. The cosy brick walls and striking maroon backdrops bring warmth to the spacious restaurant floor. Only eight months since The Prov has opened, they are already drumming up business with their unique rustic artisan cuisine. Owner, Larry Cavallaro said he hopes The Prov offers another alternative for casual fine dining in Gawler. “I am in a management role at The Prov but I have my finger on the pulse on everything in the kitchen,” said Larry. “The food is prepared to my standards and prepared to my ideals in terms of what flavours and experiences that we want to give to the customer. “We are trying to give people a fine dining experience in a casual atmosphere, so we shave off all the formalities. We are about our food, our wine, our service and our atmosphere.” The Prov team works with the best produce they can find regionally, sourcing meat from the Lower North and Murraylands, vegetables from Virginia and Angle Vale, and wine from the Barossa, Clare and McLaren Vale regions. Larry says that he wants to keep his produce as local and regional as possible to create the best and finest cuisine, since their artisan food is not commercially prepared and needs to have a chef prepare everything for each dish. The Prov will be the fifth restaurant that Larry has opened in Gawler and restaurant 14 overall. A young Larry started his career training in Melbourne in 1964. His first restaurant was opened in Adelaide in 1968. His original business in Gawler, Fat Larry’s Terrace Restaurant, was opened in 1972 with pizza, an uncommon dish of the time, being a big draw for locals. Larry newest venture was inspired by his passion for provincial style cuisine and saw the opportunity in the area for a business at that level. “Gawler has changed over the years; it’s values have changed and it’s expectations have changed,” says Larry. “Now, people expect a little bit more in the meals they are served and I think the people in general have developed a sophistication in terms of their appreciation of food. “What used to be acceptable 10 years ago is not acceptable now, people are a
rustic
The Prov Gawler is as discreet as it is enchanting. The gentile ambience, comfortable seating and appealing menu provides for a casual and relaxed fine dining experience.
artisan
cuisin
lot more discernable. And that is reflected in our service and presentation too.” The most popular dishes at The Prov have shown to be the garlic prawns, duck confit, lamb rack, vegetable hot pot and beef bourguignon. Larry says, “Our menu is basically a fusion of French and Italian cuisine in the provincial style.” He also highly recommends the desserts saying, “We pride ourselves on our desserts. Our chef has a sweet tooth, a real flare for sweets.” The head chef, Georgia Farmilo, has been cooking since she was 16 and was doing a school-based apprenticeship during Year 11 and 12. She worked for five years in a hotel in Adelaide before honing her skills at other restaurants around Adelaide. Recommended to the job at The Prov, Georgia was not aware that she was applying for a head chef job until halfway through the interview. “My interview went for about five hours… I worked for a number of years with a French chef that used those types of techniques. Most of my background was around what I do now,” said Georgia. “A lot of French style dishes, especially Provincial French cuisine, is very rustic. We like to combine French Provincial style with an Italian theme since Larry and I are both from an Italian background. “Larry and I work well together making new dishes. I want people to come away wowed with the way it looks and the taste that goes with it.” Georgia hopes to turn heads and make people take notice of the cuisine she produces at The Prov. Since moving into the premises, the restaurant has had a major refurbishment of the building and décor. The dining room was separated from the back area and a whole new bar was built to fit La Prov’s needs. The kitchen had a complete redesign with new equipment and a new cool room added to enhance the supply and correct handling of the local produce. The air-conditioning was replaced, newly fitted lights were installed to give atmosphere and a new wine rack has been added along the back wall to hold their selection of wine. Larry hopes the casual atmosphere will make customers more comfortable in the restaurant but the quality fine dining is what will make customers want to come back for more. Continued next page
e
Wed - Fri Lunch & Dinner Saturday Dinner from 5.00pm Sunday Slow brunch lunch 11.00am - 4.00pm
BA17406
Located on Julian Terrace next to The Old Gawler Mill facing the picturesque South Para River. Reservations 8522 1009 16 Food AND Wine Spring 2015
1 Julian Terrace, Gawler l theprov.net.au
rustic provincial cuisine “I would like to think that all of our customers experience a bit of a wow factor with respect to our food,” said Larry. “I would like to think that our customers are extremely pleased with our friendly service and the casual fine dining experience that we offer. “We are getting a lot of repeat business, which is the real secret to it. And I would like to think that people enjoy the casual fine dining experience with a desire to return, for the food and the service.” The rustic, provincial cuisine is available at The Prov from Wednesday to Sunday. On Sundays the á la carte menu available is complimented with a special ‘Share Plate Menu’ to share between two to four people. Larry hopes to expand his business by opening up a back terrace area and having tables out the front to view the gorgeous river scenery across from The Prov. “Our repeat business is increasing and we are quite happy with the slow build up,” said Larry. “Our tagline is that we make rustic, provincial cuisine. This style of cuisine is part of my DNA. Gawler is well supplied with 11 hotels, but we are going down the path of trying to give consumers an alternative to café and pub offerings. “This is a bit of a challenge but the opportunity arose when the premises became available… so together with my team at The Prov we are offering a casual fine dining experience.”
rustic
artisan
cuisin
e
Sunday Slow Brunch Lunch Menu Regal Ribeye
BA17406-V2
1kg MSA rib eye beef on the bone char grilled medium served with rosemary potatoes and salsa verdi
Slowroast Lamb Shoulder basted with fig and pomegranate coulis, garnished with roast potato and heirloom root vegetables
Confit of Port Belly
Rabbit Hotpot
local pork slow cooked with apple, orange, leek and celery then finished with warm cherry coulis
slow cooked rabbit casserole with cocoa mustard, onions, zucchini, bell peppers, potato
Enjoy a Slow Brunch Lunch share plate experience at The Prov Gawler Reservations 8522 1009 Spring 2015 Food AND Wine 17
Experience the Barossa... BIKE THE BAROSSA
18 Food AND Wine Spring 2015
0400 537 770 Louis den Berger service@barossabikehire.com.au
barossabikehire.com.au EW1150
hire tour shop
Let us show you the Barossa like never before
GUIDED TOURS
PH 1300 13 69 70 | 08 85 63 1000 BOOKINGS ONLINE www.tourbarossa.com M R OAS T MIU ED E R
LookingP for a different Barossa tasting experience?
EW1155
EW0941
with one of our secret series tours best tour TOUR BAROSSA &Australia’s transport operator
Bean Addiction is a new, local artisan coffee experience that offers daily tastings of our beautiful aromatic blends. We also stock over 30 varieties of loose leaf teas. Drop by and enjoy a delicious blend Tuesday - Saturday! 30 - 38 Tanunda Road, Nuriootpa (Penfolds Building)
C
NA
NI
4
AFFORDABLE FINE DINING
%
T UR
A
G 2680 Ph: R8562
AL & O
Enjoy the spectacular views from our deck this spring
Open 7 days
Just a minute’s drive
Phone 8564 2725 27 Valley Road, ANGASTON www.sacompanystore.com.au
erefrom h txAngaston et ruoy Main Street
DR10108
5
CELLAR DOOR
2
Bookings: www.barossabikehire.com.au
0 10
3
ARTISAN COFFEE
• Barossa’s only delivery & support bike hire service • Quality 24 speed hybrid & mountain bikes • Hire includes helmet, bike lock & local map • Authorised dealer - Merida - Norco - Apollo bikes • Barossa’s #1 Trip Advisor bicycle experience
DH3939
1
BAROSSABIKE
Barossa Bike Hire is the easiest & most enjoyable way to see, taste & experience the Barossa Valley at your own pace.
Wine tasting | Local produce platters Wine by the glass | Food & Wine paired tastings | Family Friendly
Cellar Door open daily, 10am - 5pm P: 08 8563 4000 E: wine@kalleske.com W: www.kalleske.com
5—9pm
Tuesday 23 Dec Mount Pleasant Showground 5—9pm
Mount Pleasant Showground
SPRING 2015
The best kept secret in the Barossa
THE BERRY FARM
Day and yearly membership
Are you visiting the market for the day? Or would like to try the market before becoming a fully fledged member? Did you know that you can buy a day membership pass for just $5? This entitles you to 10% off all purchases for the day at all market stalls. By becoming a member or renewing your membership, you enable the market organisers to provide a venue for local producers to trade! This venue gives you the opportunity to talk to the farmers who grew the produce and gives you gives you ongoing direct access to the agricultural riches of our diverse state, therefore supporting agriculture in SA. Yearly membership cost is $50 which entitles you to 10% off all purchases including breakfast!
Mount Pleasant Farmers Market Community Stall
This is for those who would love to be a vendor at the market but have never run a market stall and would like to work up to it slowly, learning how to deal with customers, products and paperwork along the way. Perhaps you have excellent produce, but not enough to fill a stall every week? Or what you produce is seasonal, with nothing the rest of the year? Or you have only small quantities of something delicious and unusual, and nothing to fill the rest of the stall? Maybe you are not sure you have the nerve, personality or energy to be a stallholder, and want to find out without making a major investment? Perhaps you have good quality produce, either fresh or valueadded, but only have an occasional Saturday morning available?
Prime Yearling Beef
Low Fat • Grassfed Locally & Ethically Produced
EW1204
Available weekly at the Mt Pleasant Farmers Market
PEBBLY RANGE PH 8538 7190
LIMOUSIN www.pebblyrangelimousin.com.au
KENTON VALLEY GROWERS
Croftwood Grove
Andrea Hoffmann and Julie King are passionate about organically grown fruit, berries, vegetables, herbs, fruiting and ornamental plants. All plants and seedlings are propagated on their three acre small property in Lenswood, in the Adelaide Hills. They also grow many varieties of tomatoes, garlic and potatoes. Julie is passionate about her old potato varieties and Andrea’s passion is growing and saving seeds of heirloom tomatoes.
EW1209
0407 003 675 • 0437 891 011
Falg Nurseries
Falg Nurseries Pty. Ltd. is forever evolving from traditional bedding plant growers to following consumer demand and producing a large range of plants for the gardener, landscapers and for the hospitality industry. Their vast range includes flower and vegetable seedlings, grower for Herb Herbert herbs, advanced herbs, ground covers, ornamental grasses, pond plants, edible aquatic plants, succulents, fruiting plants and ornamental perennials just to name a few.
and much more!
Wide range of local fresh fruit and vegetables. Phone Frank 0412 677 722
EW1157
The Mount Pleasant Farmers Market is proud to support its stallholders with the opportunity to showcase their products Most market days you will find a cooking demonstration on the Mount Pleasant Crash Repairs cooking facility. Market visitors will have the chance to try before they buy! With also the freedom to have a chat with stallholders and learn some inside information on the best way to cook.
The Mt. Pleasant Farmers Market is not only a fresh produce market, but is also popular with home gardeners with three different plant stallholders. With Spring upon us it’s time to plant your veggie gardens.
• Jams • Cordial
Locally grown and handpicked award winning wine. Drop by the Market for a taste!
EW1160
Cooking demonstrations
• Fresh Berries • Confectionery • Sauces
Spring Planting
Talunga Heights
Les and Colleen Modra are growers of ornamental, fruiting plants and seedlings. They raise their own seedlings and specialise in heritage and unusual vegetables, herbs and plants, berries and a wide range of native and fragrant perennials.
Looking for the perfect gift for staff/friends/clients?
The Mount Pleasant Farmers Market is offering their popular Market hampers for Christmas again this year. Give friends and family a taste of the Market for their celebrations with treats from biscuits to wine, chutneys, jams, fresh fruit, olive oil, sweets and more! Hampers start at $70 and you might want to throw in a gift certificate or even a Market membership to keep the spirit alive all year round. For further information please email managermpfm@bigpond.com or phone 0418 301 121.
8337 7905 or SPRINGTON HILLS WINES 0400 334 435
Zimmermann Fisheries FRESH FISH from our family to you! Phone 8823 3281
EW1161
EW1210
The Mount Pleasant Farmers Market experience continues to get better and better with the newly built community atrium now in use. Alongside the present Show Hall, the atrium is a welcome addition to the already established facilities at the market. It will provide Market goers an undercover area, with an indoor and outdoor feel which will enhance the diner’s experience, safe from the elements, to enjoy very well known Farmers Market breakfast.
DJS
Garden Fresh
Citrus
Christmas Twilight Market See us on TV!
• Washington Navel Oranges • Imperial Mandarins • Lemons and Grapefruit • Gourmet Citrus Baking • Almonds and Dried Fruit
TV chef Fast Ed pays a visit to our citrus farm on
The Old School Grain 23 DecStore
Tuesday Healthy Hen Chicken Feed Mount Pleasant Showground 5—9pm
EW1162
Formed & operated by students of Spring Head Lutheran School
e • Local & Fresh produc s • Meet the stall holder tions • Cooking demonstra
BECOME A MEMBER!
Ever y Saturday 8am - 12 noon
Day & Yearly memberships available. Rewarding you
with 10% of f all market purchases
Like us on acebook to keep up with the latest market news!
Moun t P leasan t S howgr ound | w w w.mp f m.or g.au Enquir ies: 0 418 301 121 or manager mp f m@bigpond.com Spring 2015 Food AND Wine 19
Out and About
Barossa Gourmet Weekend
Angus, Ashton & Avylon Magarey at Greenock Gourmet
h Gann Emily Neldner and Garet at Barossa Brewery.
Linda Roberts, Leah Fataka at
Kellermeister.
Bonnie Thomson, Maddy Ford, Hannah Major at Pindarie.
Carly Schulz, Matt Mahony, Danielle Schulz, darie. Pin at r iste me Josh Burger 20 Food AND Wine Spring 2015
John Tunnicliff, Amber Rushto n, Sophia Rushton, Anne Tunnicliff and David Rushto n all from Tanunda, at Gomersal Wines.
, Carol and Anthony and Michelle Mickan rmet. Tony Kalleske at Greenock Gou
Brock Duffield, Charlote Berrill at Pindarie.
olen, Tyson Bitter, Lorenzo Somma, Andrea Dalm arie. Pind at c igna Bous an Flori Renae Liddell,
Sam and Gary Grose, Marge and Zedric Green at Pindarie.
Jen MacDonald (Nuriootpa), Sam Schmidtke (Angaston), Greg Henschke (Nuriootpa), Eron Giles s. (Truro) and Lachlan Fuss (Nuriootpa) at Gibson Wine
Aaron Jones, Myleena Hunt, Matthew Jones at Greenock Gourmet.
ndall at
Kate Trembath, Kara Ty Kellermeister.
Nataly Austin, David Oswald at Greenock Gourm et.
David Scott, Janet Kiosses at Pindarie.
g n i r p S s g n i v Sa of our premium gourmet icecream,
BUY 1 MEAL FROM OUR NEW BREAKFAST MENU AND RECEIVE 1 FREE Open 7 days
get a second scoop free! P. 8563 3889 46 Murray Street, Tanunda (Next to ANZ Bank)
Phone 8564 2725
27 Valley Rd, ANGASTON
NEW - Fresh Sushi and Cold Rolls prepared on-site daily Catering options available
www.sacompanystore.com.au
BUY 1 COFFEE GET 1 FREE.
Buy any cheesecake slice & receive a second
See reverse for details.
FREE!
MOUNT PLEASANT BAKERY
Ph 8564 2271 37a Murray Street, Angaston
126 Melrose Street, Mount Pleasant
#
n FREE 375ml ca of Coke with the yu purchase of a Wag
DR10113-V2
EW1217
8568 2888
(just up from Miles Deli)
3 + 1 FREE
Buy any 3 macarons, get 1 free!
Beef Burger See reverse for details
TANUNDA CHICKENS
h Under New Management
Ph: 8563 3843 95 Murray St, Tanunda
• Handmade Macarons • Locally roasted coffee • Light lunches
39A Murray Street, Tanunda P: 8563 1096
DR10112
#
SAY CHEESE!
DR10106
#
Buy 1 meal, get 1 free!
Buy one scoop
DR10138
Check ou t these de lectable local offe rs!
Spring 2015 Food AND Wine 21
Check ou t these de lectable local offe rs!
#
g n i r p S s g n i v Sa Offer valid upon presentation of this voucher only. Second meal to be of equal or lesser value for free. Not available on weekends or Public Holidays. Not to be used in conjunction with any other offer. Limit to three offers per table. Valid until 1/11/15
#
DR10113 DR10113 DR10106-V2
DR10138-V2
Offer valid upon presentation of this voucher only. Not to be in conjunction with an other offer. Price of a single scoop icecream is $4.50. Valid until 1/10/15
Offer valid upon presentation of this original voucher only. Purchase any square cheesecake slice & receive a second free Not to be in conjunction with any other offer. Valid until 1/10/15
Offer valid upon presentation of this voucher only. Second coffee to be of equal or lesser value. Not to be in conjunction with any other offer. Valid until 1/10/15
#
BAKERY
EW1217-V2
DR10208-V2
MOUNT PLEASANT
Offer valid upon presentation of this voucher only. Only valid with purchase of our Wagyu Beef Burger. Not to be in conjunction with any other offer. Valid until 1/10/15
Offer valid upon presentation of this voucher only. Limited one voucher per person, per transaction. Valid until 1/10/15
22 Food AND Wine Spring 2015
h Under New Management
DR10113
.com/themacshacSA
DR10112-V2
TANUNDA CHICKENS
Special Spring offer...
, l a e m 1 y u B ! e e r f get 1
AVAILABLE @ THE COMPANY KITCHEN The long and cold winter is over... Enjoy the amazing views this Spring with our new outdoor seating area. BUY 1 MEAL FROM OUR NEW BREAKFAST MENU AND RECEIVE 1 FREE Please see voucher on page
EXCITING SPRING MENU NOW AVAILABLE
Just a minute’s drive erefrom h txAngaston et ruoy Main Street
Phone 8564 2725 27 Valley Road, ANGASTON www.sacompanystore.com.au
DR10105
An AffordAble fine dining experience
Open 7 days Spring 2015 Food AND Wine 23
DR10217
24 Food AND Wine Spring 2015