Autumn 2016
HOME GROWN
Schrapel family tradition continues
IN THE KITCHEN Baking a winner
WIN
Gourmet cooking experience
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2 Food AND Wine Autumn 2016
in this issue... 4
Home Grown
Fruits throughout the year
5, 7, 9
Industry Insights
Food, Grape & Wine and Tourism
6
In The Kitchen
7
Easter Traditions
Lynette’s onto a winner Food for thought
8 Gnadenfrei Grapes Mixed Blessings
10-11
Behind the Label
12-13
Barossa Siam
14-15
Barossa Farmers Market
16-17
Lindsay Wine Estate
Top drops to try this Autumn
Food Profile - A taste of Thai
Updates from local producers
Winery Profile - Vinyls, vines and wines
18 Kind Hearted Kitchen
Page 9
Supporting locals in need
Gourm Cookin et Food g Class
OUR COVER:
Au tum20n16
HOME GROWN
Schrapel family tradition continues
IN THE KITCHEN
Baking a winner
Four generations from the Schrapel family of Bethany Wines fame are enjoying freshly picked fruit from the Manse Block, one of three historic parcels of land where tasty, ripe delights can be found every day of the year. Shown bringing in the last of the Summer harvest are Edna Schrapel with her son, Geoff; granddaughter, Tania and great-grandson, Jude. Photo by Alicia Lűdi-Schutz.
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2016 Autumn Food AND Wine 3
The Barossa’s Favourite Newspaper
Schrapel’ s growing tradition by Alicia Lüdi-Schutz Mrs Edna Schrapel delights in seeing the next family generation learn the family traditions.
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Imagine being able to enjoy fresh fruit every month of the year from trees just a short stroll from the back door. Imagine opening jars of preserves, just like grandma used to make, whilst sitting outside enjoying wine made from the very grapes harvested from vineyards in your view beyond. That’s what the Schrapel family, of Bethany Wines fame has done for generations, since arriving in the Barossa from Silesia in the mid 1800s. Edna Schrapel, who turns 92 this month, smiles as she watches her great-grandson tuck into a freshly picked peach, juices running down his face onto a freshly laundered shirt. Edna’s granddaughter, Tania accepts the fact her little 4½ year old, Jude won’t be leaving his grandpa Geoff’s house as clean as he arrived. Today, four generations are picking fruit from an orchard planted on the Manse Block where Geoff and his wife, Lesley raised their three children. It is one of three Schrapel family blocks in historic Bethany where vineyards and fruit are grown side by side. For Geoff, it has become routine to fill the fruit bowl with each season’s bounty to ensure his breakfast is a riot of vitamin-rich flavour each morning. He said the old loquat tree at the Home Block, is the first to ripen followed by a white, clingstone peach which bruises as quickly as it’s picked. “The peaches go through from November right through to early May,” says Geoff. Cherries followed by Moorpark apricots and plums of every variety join the likes of pears picked from century old trees; quinces, pomegranates, persimmons, feijoas, gooseberries, cumquats and a kaleidoscope of citrus ripening throughout winter. There’s even an almond grove offering some tasty crunch to the Schrapel diet, as long as the parrots don’t find them first. “I like the Nashi pear, a cross between an apple and a pear,” says Geoff. “The other ones I really like are the plums. Satsuma is one and there are different clones - there’s a very small one and it’s beautiful for preserving or making jam.” From preserving Elberta peaches and making apricot jam to drying Damask plums, little fruit is wasted despite such an abundance of supply. That’s a lesson the Schrapels have learnt over the years and aim to continue. “I think it was really all born out of the necessity for being self sufficient back in those old days,” Geoff says. “The Barossa is becoming a bit of a monoculture now - it’s all vineyards.
Over the years orchards have been lost, there are a few ‘stayers’ which is fantastic - we should be going back to it a bit more.” And going back they are, with today’s generation renewing their appreciation of the delights found in preserving. “What’s old is new again,” says Tania. “It’s a way of life really... There’s a lot of focus on raw food and sustainable living now. Being more self sufficient and growing your own fruit and veg. A lot more people are doing that in their own backyards these days.” They are getting creative too, bringing a fresh new approach to the trusted and true traditions “Nanna” taught her. Tania speaks of making quince paste and feijoa jellies and now blending fruit with wine produced at the family’s winery. In fact, Bethany Wines have just become a member of Barossa Food as they launch their very own range of jams and condiments called the Gherkin Garden named after the historic spring irrigated land where the original Schrapel family planted cucumbers. “We have wild fig and white port jam or there’s the Cabernet Merlot sauce,” lists Tania. “ We’re u s i n g t h e Bethany Chardonnay in the marmalade, and the white wine in the mustard is a Semillon. We are putting them together as a point of difference.” Flavour is always key and Geoff says he sees a distinct parallel between the wines he and brother Robert produce and the variety of fruit they grow. “You try and describe wine, what do you use?” asks Geoff. “You use fruit as your description don’t you, trying to get common flavours and tastes between the two? “The taste of fruit is like wine... There’s different flavours in different varieties of peaches for example. You can see that as well with wine itself, especially plums with the reds,” describes Geoff. “You get the lighter, bigger sized plum that makes a lighter style of red wine if you like - that kind of taste. There’s the real dark, rich plums that you would see in a good Shiraz... they tie together.” Geoff says he can also gauge, to a certain extent, an idea of how the grapes in their vineyards will ripen. “This year we have lots of small fruit and in some cases we have lots of small berries in the Shiraz,” says Geoff. “I think the smaller the fruit, the more presence of flavour. It’s more concentrated and I think that will happen in the grapes as well.” Geoff predicts the 2016 vintage, which started earlier than ever before, will have “more presence of flavour” with concentrated flavours coming to the fore. “I think wines will be a bit more hearty if you like - it’s going to have a bit more power!”
a s s o r Ba
Food Update
From Jess Ruciack, Project Officer 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. As the seasons begin to change, we look forward to new seasonal produce and preserving the abundant summer yields for enjoyment of the coming months. We make chutneys, sauces, jams and delight in picking fresh figs from around the region. And of course, we enjoy Rote Grutze!
At four ½ years of age, Jude Heneker is already helping in the family orchard.
May brings an exciting time to South Australia, with the Tasting Australia festival. The Barossa will feature strongly, both through events in our region, and at the Town Square in Adelaide. Barossa Food members are holding a number of events in the Barossa including: Hutton Vale and the Barossa Camino event on May 1; the Barossa Regional Roving Lunch featuring FINO with Hentley Farm and Appellation on May 1; Bethany – A Cultural Landscape with Bethany Wines on May 3; A Few of My Favourite Things with Maggie Beer on May 6; Tasting the Mount Pleasant Farmers Market on May 7; and the Barossa Trust Mark Collections dinner on May 6. Barossa Food member, Harvest Kitchen will be representing the Barossa at the Town Square in Adelaide, featuring great Barossa produce and wine.
Barossa Trust Mark holder spotlight – Apex Bakery and the 1924 Dough Ferment Loaf The recipe used to make the 1924 Dough Ferment dates back to before 1924 when the Apex Bakery was founded. It is an old English recipe that was adopted by German settlers in the area. Albert Hoffmann first used the recipe at Apex and the tradition has continued through the three generations of Fechners thereafter. A true family business, Apex Bakery is a staple of the Tanunda landscape. Visit early in the day so you don’t miss out!
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2016 Autumn Food AND Wine 5
e tt e n y L w o h s w o sh a e k a b to e k a c g n i winn Mrs Lynette Brew of Tanunda has had great feedback from her Apple, Walnut and Cinnamon Teacake with the recipe winning a number of contests including the South Australian Country Women’s competition. The winning outcome led to her recipe being printed in a cooking book that’s been distributed throughout the state. The recipe is planned to be showcased on the packaging of Laucke’s scone mix as well. Lynette said she used her friends and CWA members as food critics to help her get the balance right in her recipe. “I took it to my sewing group and they suggested more apple, then I took it to my CWA branch and they suggested more cinnamon. I tweaked the recipe some more and entered the competition,”
said Lynette. “I have been cooking for years and I have enjoyed it. I worked at Gnadenfrei Winery when that was going…I used to help with the cooking up there for 20 years.” Her past experience with cooking has made her quite creative with what she makes for places like Allerlei, where she has been volunteering for the last 14 years. Lynette has also been involved with the Tanunda CWA branch and the Barossa CWA group, helping in whatever way she can, including cooking for the CWA café during the Adelaide Show. The Apple, Walnut and Cinnamon Teacake is a great afternoon tea or can be a dessert that goes well with custard.
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Cinnamon Teacake
600g pack Laucke SA CWA scone mix 280mL water 1 tablespoon groun 2 teaspoons vanilla d cinnamon essense 2 medium apples, gra 2/3 cup walnuts, ch ted 2 tablespoons sugaopped r 2 tablespoons (40 mL ) melted unsalted bu tter Preparation time: 20 Cooking time: 30 mi minutes Serves: 16 or 2 x loanutes Cake tin size: 2 x 24 ves for 8 cm x 7 cm loaf tin Tip: Pecans could be apples, preferably us used instead of walnuts. When it come and have some acidite Granny Smith, as they are not too sws to eet y. Method: • Preheat oven to 20 and line 2 x 24cm x0°C (180°C fan- forced) and lightly gre ase 7 cm loaf tins with ba king paper. • Place scone mix in a large mixing bowl cinnamon and vanilla with water, add half the and mix well to comb ine. • Knead the dough until soft, smooth an be achieved in an ele d sticky. This can als ctric mixer with a do o speed. ugh hook at medium • Add grated apple an dough can be quite d half the nuts, mix until combined. The sticky to work with. with flour but don’t ad It d extra flour to the mihelps to dust hands x. • Put the dough to res Place into two equat for five minutes after it comes togeth previously prepared l portions and put the dough into er. the tins. • Press the remaining for another five minu nuts on top of the dough gently and rest tes. • Put the tins in the pre -he ate d ove n for 30 skewer comes out of the centre clean an minutes or until a d remove from oven. • Combine remaining mixing bowl while thecinnamon and sugar together in a sm all cakes are in the ove n. • While the cakes are brush the tops with still hot after being removed from the ove melted butter and sp n, over the cakes. rinkle sugar mixture • Serve slices of tea ca a tasty warm desse ke spread with butter or with custard rt. for
What Easter food tradition do you have?
a s s o r Ba
Grape & Wine Association
Celebrating 2016 vintage
SEPPELTSFIELD ESTATE A BAROSSA WINE, FOOD & ARTESTATE PARADISE SEPPELTSFIELD Jemima Lloyd, 10, Cambrai “We go on Easter egg hunts and sometimes go camping. In the past we have made hot cross buns as a family.”
Caitlin Rehn, 11, Angaston “We have an Easter egg hunt in the morning and go to Church and when I get home I like to count all my Easter eggs.”
This year’s vintage was officially celebrated on February 20 with the annual Declaration of Vintage. The event, organised by the Barons of Barossa, acknowledges those who make a contribution to the industry and celebrates the busy weeks and months ahead. Among those to support the day is the
A BAROSSA WINE, FOOD & ART PARADISE
Dominique Surace, 11, Penrice “We eat fish on Friday and every Easter we go to Melbourne. We always have an Easter egg hunt and eat pasta with meat balls, it is a family tradition.”
Jacob Randall, 11, Angaston “We go Easter egg hunting and sometimes have family over. In the past we have made hot cross buns.”
Barossa, Grape & Wine Association, with CEO Mr James March announcing the BGWA’s Services to Industry award. The Service to Industry award is in its sixth year and this year was presented to Margaret Ahrens who has contributed to the Barossa grape growing community, in a voluntary capacity, for more than 30 years.
Margaret Ahrens was presented with the BGWA’s services to industry award by Barossa Grape & Wine Association CEO, Mr James March at the Declaration of Vintage.
Winemaker of the Year, Steve Lienert. Images by Dragan Radocaj.
BAROSSA CHEF TO LAUNCH PROVEDORE COLLECTION
Owen Andrews with his new range of provedore.
Seppeltsfield Wines’ Events Executive Chef, Mr Owen Andrews, has launched a new range of provedore, as part of a food revolution continuing to take place at the Barossa estate. Mr Andrews has developed a line of artisan food including regional produce inspired by the Seppeltsfield estate, which was launched at this month’s ‘unearthed@seppeltsfield’ pop-up dining event. The provedore collection by Chef Andrews includes marinated olives, cured Salmon with wild Barossa fennel,pickled Seppeltsfield Road palm dates, onion jam and a selection of signature salad dressings. The range, produced exclusively at Seppeltsfield, complements a range of Barossa food merchandise within the estate’s picnic grounds café. The extension from Mr Andrews’ catering business into gourmet produce has been made possible by a new multiservice and production kitchen at Seppeltsfield.
The 500 seat capacity function cellar and full service kitchen were completed at the estate in late 2015. “My wife Rebecca and I are thrilled to be able to now include a range of provedore as part of Owen Andrews Catering,” said Mr Andrews. “This represents an exciting new chapter for us, as we explore the many layers of food history at Seppeltsfield.” Mr Andrews has been taking inspiration for his cuisine from Seppeltsfield for several years, including the recommissioning of an 80 year old smokehaus and using old wine cellars for aging and curing meats. He has also tapped into the recollections of Seppelt family members, to uncover traditional recipes and dishes enjoyed by the estate’s founding family. Owen Andrews’ provedore range can be viewed and purchased at the Seppeltsfield estate, 730 Seppeltsfield Road, Seppeltsfield SA.
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Experience North India right here in Gawler!
Director Raj Luthra and cook Baljeet Kaur welcome you. Did you know that the Luthra famiy have run Harvest of India Gawler have for over 10 years? That’s separate to the great pleasure we’ve had in entertaining family and guests in our own homes. We have our wonderful mother to thank for the delicious, homestyle Indian recipes passed down to us which make up many of the meals on our menus, including over 44 main dishes (12 vegetarian dishes!),
kids’ meals and our authentic Indian dessert. But what makes us different? Owners Richard and Raj make sure that their dishes are bursting with flavours of Northern India. We grind fresh spices, marinate quality meat and make our own sauces to ensure we achieve the authentic taste of home-style cooked Indian food that we know you’ll love. Apart from our scrumptious food, we also provide exceptional service in a relaxed atmosphere. We offer functions that cater for family events such as birthdays, engagements etc and are also looking at opening for lunch soon! Dont forget we offer takeaway and delivery too! You can order online, or reserve a table with just the click of a button – www. harvestofindia.com.au (you can also view our dine-in menu and download our takeaway menu too!). Come find us at Calton Road, Gawler the gateway to the Barossa wine region, and experience our delicious cuisine for yourself. As a treat, have a free glass of wine on us too! We hope to see you soon.
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Blessed by grapes For over 10 years, the Gnadenfrei Lutheran Church have been producing their famous Mixed Blessings Wine, which will be having its new vintage begin this year after its last production in 2011. Mr John Pfeiffer, Tanunda, said the Mixed Blessings Wine has blended varieties of red grapes from vigneron in the Marananga area. Since the last Mixed Blessing Wine has nearly all been sold, the 2016 vintage wine will be made by Troy Kalleske, a winemaker at Kalleske Wines and Mr Pfeiffer’s nephew. The idea of making wine came about in a meeting about different ways Gnadenfrei Lutheran Church could raise money for the year. Mr Pfeiffer said it was a bit of an obscure idea when it was first discussed, but it ended up being a nice way to bring the community of Marananga together. Last year alone, Mixed Blessings wine raised up to $6,000 for the church that goes back into helping the local community and those in need. Mixed Blessings wine was a forerunner to the Marananga Wine Show that has been run by Gnadenfrei Lutheran Church
for a number of years and become quite a credible event. “It’s about community and community involvement… It’s not a normal thing for a church to do,” said Mr Pfeiffer. “As a church we were thinking of ways to fundraise, it’s just another fundraiser we do. It’s gone to supporting the church in general and the congregation for a whole range of things.” Mr Pfeiffer said that most people they asked to donate grapes usually kept donating afterwards depending on when the next Mixed Blessings batch was made. The grapes donated for the 2011 vintage allowed for two tonnes of wine to be made and had supply from 13 different grape vignorons. The 2011 Marananga blend included grapes of Shiraz, Cabernet Sauvignon, Cabernet Franc, Carignane, Grenache, Merlot, Mourvèdre, Toriga and Zinfandel. The 2016 Mixed Blessings wine will have a similar make up to the 2011 batch except for the removal of Carignane and Zinfandel grapes, which will be replaced by Malbec and Viognier grape varieties.
NEW menu including Barossa German inspired heritage favourites
•COFFEE •PIZZA •FOOD • WINE 8 Food AND Wine Autumn 2016
30 Murray Street Angaston Phone 8564 2901 www.40scafe.com.au
EXPERIENCE EXPERIENCE THE FLAVOUR
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Tourism a s s Baro Look for the Barossa Trust Mark By Cathy Wills Autumn in the Barossa is such a fantastic season. The activities and excitement of vintage are evident, the Barossa looks absolutely beautiful as autumn colours begin to deepen, and the sun-filled days are perfect for exploring. I love the idea of ‘being a tourist in your own town’ and we are so spoiled for choice here in the Barossa that it can be a challenge to narrow down the options! You may have noticed the Barossa Trust Mark logo appearing on maps, guides and social media – it’s been awarded to more than thirty Barossa businesses for excellence in Food, Wine and Tourism. Why not create your own Barossa Trust Mark trail, and invite some friends or visitors to discover these Barossa Trust Mark experiences with you. You could start by heading in to the Visitor Information Centre in Tanunda and collecting the Barossa Touring Map which indicates businesses that have received a Barossa Trust Mark. Or head to barossa.com/trust-mark for a full description of every Barossa Trust Mark recipient. Your trail could include the cellar doors at Pindarie, Tearo Estate or Kellermeister, a visit to
EW1331-V2
John Pfeiffer of Tanunda holding a bottle of the famous Mixed Blessings Wine.
the newly renovated Vine Inn, a flight with Barossa Valley Ballooning or a Barossa Trust Mark product from Apex Bakery or Linke’s Central Meat Store. There are tours, accommodation and wines to choose from – such a great opportunity to explore and celebrate these Barossa Trust Mark awarded products and experiences. Enjoy! Excellence in Food, Win e Tourism in the Baross and a is recognised and celebrated with the Barossa Trust Mark. It is founded on the valu of origin, integrity, qua es lity, environment and com munity and awarded to food, wine and tourism products experiences that evidence and these values. The Barossa Trust Mark sign ifies that the food, wine or tou rism offering meets a high standar excellence on which you can d of rely and others aspire to. Look for the Barossa Trust Mark. barossa.com/trust-mark
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A gourmet cooking experience by renowned local chef, Mark McNamara at the Food Luddite Kitchen Studio.
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8563 2483 Elizabeth Street, Tanunda
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Entries close Friday, April 15. Winner notified via phone. 2016 Autumn Food AND Wine 9
The Barossa’s Favourite Newspaper
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2016 Autumn Food AND Wine 11
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Barossa Siam Thai Restaurant
Experience the true taste of Authentic Thai Cuisine 12 Food AND Wine Autumn 2016
The newest shop on the block, Barossa Siam in Angaston, has been open for over a month but are already receiving positive reviews for their bright, fresh Thai flavours.
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Run by Light Pass couple, Mr Chris Eckersley and Mrs Watcharin “Puk” Meboon, together they have a wealth of knowledge involving the restaurant industry. Chris has over 30 years of experience running businesses, including managing hotels and owning restaurants and liquor stores in Sydney, Melbourne and Western Australia. Watcharin has been cooking since she could walk with her family running a restaurant in Thailand where she learned her trade at a young age. She honed her skills taking cooking classes and soon became the teacher, giving lessons while she was in Thailand. Prior to having their current premises, Barossa Siam used to handle catering events at Gibson Wines. The pair met through a mutual friend of theirs in Bangkok. At the time, Watcharin was working as a chef at a five-star boutique hotel. Their love blossomed from there. Watcharin moved to Australia and the two married before moving to the Barossa, which has always been a favourite place of Chris’ to visit. “I used to come over here three times a year… I thought it was the best place in the world and thought if all goes well somewhere along the line I should move here,” said Chris. “I was originally from the country, I am a farm boy born and bred and Watcharin’s a farm girl born and bred… The lifestyle isn’t greatly different, it was a lifestyle we both wanted to get back to rather than the hustle and bustle of the city.” Watcharin’s expertise in Thai cuisine and Chris’ hotel management skills have combined nicely for Barossa Siam. The restaurant has an open outside dining area that is situated on the bank of Angaston Creek and sits guests among the bright flowers. The outdoor courtyard is perfect for a relaxing lunch, dinner or casual grazing. Inside, the Barossa Siam building has had a makeover. A new paint job, carpets, Thailand art and furniture, had made the inside cosy and authentic. The kitchen has been completely overhauled to provide up to date equipment for Watcharin to be able to deliver her Thai cuisine. The restaurant can cater for up to 60 people inside and 40 people in the outdoor dining area. Chris and Watcharin are not providing takeaway services at the moment, since they want to settle into the new premises first, but plan to do so later down the track. They will also be installing an overhead bar for the front of the restaurant so they can improve their current drinks list, which boasts an extensive wine collection of many differing varieties mainly from the Barossa, Adelaide Hills and Eden Valley, but they also have WA, Victorian and Tasmanian wines available. Outside entertainment in the courtyard might be possible in the future with Chris’ experience working in entertainment venues advantageous to finding good talent to showcase at the restaurant. The produce is sourced from the Barossa, Adelaide Hills, Gawler or Chris and Watcharin’s own garden, where they get various vegetables and spices. Avid gardeners, they can guarantee freshness in their dishes with ingredients picked that morning and put onto the plate that night. Their garden has 600 chilli plants on rotation throughout the year and any difficult to find herbs are grown so they can make authentic Thai cuisine. Chris said that the Pad Thai seems to be a favourite with patrons alongside the Glass Noodle Salad and Thai Beef Salad. Select options on the menu have an East meets West twist with Red Thai Duck Curry and most of the dessert dishes fusing the different food styles together. Chris said, “It’s something that many haven’t experienced in the Barossa for a long, long time. Thai food bought into the 21st century with a good wine list. “I think this is extraordinarily good value for money. It’s all about the customer and us reading them on how they want their night to go. “Bright, breezy, casual, just like the food. It’s bright fresh flavour with professional service. We want to make everybody feel welcome at a reasonable price.”
Wednesday - Sunday Lunch 12pm - 3pm Dinner 6pm to Late
8564 2295
31 - 33 Murray Street, Angaston
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New Seasons Produce The cooler nights and mornings are a sure indication that the seasons are changing. Summer stone fruit is slowly making way to a selection of fresh, juicy and delicious apples and pears. A fruit bowl and lunch box staple, there is nothing better than biting into a crisp apple or pear. These new season treats can be found on several stalls around the market including Trevallie Orchards.
The community table & kid's table As we move into autumn Barossa backyard vegetable gardens often have an abundance of produce. Whether you have an excess of figs, citrus or rhubarb we encourage you to join us at the Market and take advantage of the Community Table or Kid’s Table. 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 Community Table and Kid’s Table can be booked by contacting the Market Manager on 0402 026 882 or emailing info@barossafarmersmarket.com
ip! Cheap Membersh
Are you a member? Are you good at maths? A coffee card for 5 complimentary coffees of your choice valued up to $25, a calico shopping bag valued at $5 for all new members and 10% discount at the Breakfast Bar for all family members and it only costs $25!
Sign up this weekend, support your local Farmers Market and reap the benefits. Our pro-rata membership valid until 30 June, 2016 is available for purchase at the Information Booth each Saturday morning, or by contacting Market Manager, Sam Foreman on 0402 026 882.
Real food from the homes and farms of the Barossa 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! Pro-rata membership until the 30 June 2016 only $25. Benefits include: ü 10 complimentary coffees ü 10% discount at the Breakfast Bar ü Reusable market bag ü Free entry into regular prize draws ü 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.
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Lonely Planet Australia guidebook (18th edition)
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It’s all here at the Market!
14 Food AND Wine Autumn 2016
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Real food from the homes and farms of the Barossa
Meet your local Stallholders What’s your favourite thing about the Barossa Farmers Market? You mean apart from the amazing produce and the fabulous customers? I love the connection it provides with the community, and the opportunity for the community to support its local growers – everyone wins when you buy local! How long have you been a stall holder for? Trevallie has had a stall at the market for a long time – about five years I think. What products do you offer? Trevallie Orchard grows premium quality fresh and dried fruits. In season we have locally grown summer stone fruits, apples and pears, and all year round we have beautiful dried apricots and pears. What do you pride yourself on the most as a BFM stallholder? Trevallie Orchard is a historical orchard in Angaston, which has had a reputation in the valley for many generations regarding the m o fr quality of its fruit – so clearly we are proud of that and we work came k in d th a I h o has te that h o hard to ensure customers know where this fruit comes from, and u w q w e o I love th n….’do you kn n increasingly that they can always rely on it being beautiful quality. n a a l m In h fu e tL d?”. wer Margare ds on your foo at is a very po hould What are your top three favourite Farmers Market products? n their ha onomy I think th at everybody s re Our fruit features highly in my ‘favourites’ (but then I might be c e l a ing th h sca b glo someth e recent healt y clear. biased?) Apart from that its fair to say that I change favourites d n a , n questio king about – th ade that prett o you pretty often…some weeks its all about the beautiful baked goods, d m in , s th m ie r e o b fr er or the velvety olive oil, or the chutneys, while other weeks its its come ported B from im ’t know where eat it? all about the amazing seasonal veg. I love the variety, and I love n ant to If you do being able to talk to the people who make it/grow it/bake it. really w
Sheralee Menz, Trevallie Orchards
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Barossa Valley premium fruit producers 100% grown, cut, dried and packaged in Angaston. Premium summer stone fruit available now at the Farmers Market
What’s your favourite thing about the Barossa Farmers Market? It’s a great way to meet people in a friendly and social gathering. The interaction you have with the other stallholders and the huge diversity of people you meet each both locally and from all over the world is great.
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info@Trevallieorchards.com.au tel: 0476 800 631
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How long have you been a stall holder for? Since 2007 – which will make it 9 years in Spring. What products do you offer? A delicious range of homemade goodies; chutney, jams, marmalades, relishes, sauce etc. I also bake different things each week to bring to the market; sponge kisses, cream lillies, upside down cake, scones, muffins and more.
Come see us every Saturday at the Farmer’s Market
What are your top three favourite Farmers Market products? It’s hard to choose just 3, but I love Kornucopia’s Lemon Oil made by John, mince steak from Annie at Thornby’s and my carrots and spinach from the girls at Aldna Farms.
rl i w S d a l a S t Frui r
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Lovingly handmade made in Nuriootpa
Fresh
JERSEY
carcoolajersey@bigpond.com facebook.com/jerseyfreshmilk
OPEN: Tues - Sat, 9.30 a.m. – 3 p.m. CLOSED: Good Friday Group bookings welcome SW4115
Lyn Sampson 08 8562 3916
AUSTRALIAN DRIED FRUIT Nuts and handmade confectionery
) 8562 8113 EW1460
Relish | chutney | Marmalade | jam | SAUCE
ANGASTON SA
DR10226-V2
GREENOCK S.A.
100%
Gully Gardens
Available at the Barossa Farmers Market every Saturday
NOW AVAILABLE AT ANGASTON AND EUDUNDA FOODLAND
US T R A
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3 Sizes Available Milk, Dark Chocolate or Sweet Yoghurt
Visit us at the Market A
resh Farm f m o milk fr y il our fam s r to you
OWN R
Farm Fresh, Family Owned
My Gram’ma’s preserves are at the barossa farmers market!
wiechs.com.au
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arket at the m r e ld o h stall ity to Being a pportun nique o u ying a tr e e m r gives who a le p o e p e re. I love meet th and the n e th t c u g what my prod ople and hearin . e p reserves meeting of my p k in th y the
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Lyn Sampson, My Gram’ma’s Preserves
What do you pride yourself on the most as a BFM stallholder? Having different products for visitors to try and take away each week. I’m always thinking of different things to make. I also grow my own pears and plums that I use for my preserves. The market is also the only place in the Barossa where you can purchase my goodies.
175 Gawler Park Road, Angaston
Phone: 8564 2606
2016 Autumn Food AND Wine 15
BLENDING A VINYL, Their wines have been on restaurant dining tables and in hotels around the globe and now Matt Dunning and Will Bolton of Lindsay Wine Estate (LWE) are ready to showcase their bottled talents in the domestic market. Opening their cellar door at Kroemer’s Crossing, Tanunda just before the New Year, both the cellar door and grounds have undergone major upgrades. Four sections within the cellar door will allow for private tastings or functions and each section can tune into Lindsay Wine Estate’s vinyl collection of more than 2,000 albums. “The new bar was built around our 1973 record player,” said Matt. “We both love music and people can come in and choose what they want to listen to while enjoying a glass of wine,” added Will. It has been a long road for Matt and Will since commencing their business
four years ago. However, they are excited about what they can now offer. “It was very hard for the first three years when we first started on our own,” said Matt. “We worked in an old external laundry at my house and invested a lot of time and effort into developing the Asian market. “Our core business is export but part of the reason for acquiring the site was so we could focus on the domestic market.” Matt brings his winemaking knowledge to the partnership, having undertaken vintages at a number of locations across the region. He handled the first vintage from the block in 2014 and is looking forward to using estate grown single vineyard to produce six wines for the Lindsay Wine Estate range. In addition to the Barossa range, Lindsay Wine Estate showcases
regional heroes with a blend of the best from the Clare Valley, Adelaide Hills and Coonawarra to produce The Lindsay Collection. Will’s rich family heritage is evident at Lindsay Wine Estate where a family collection of Australiana artwork from Sir Lionel Lindsay is featured on each label, spelling mistakes and all! It’s the integrity, ingenuity, hardwork and mateship of the early settlers reflected in the artwork that drew Matt and Will to use these images on their labels Drawing on this theme, LWE hopes to showcase local artists, musicians and sculptors at the site in the near future. B o a s t i n g a fa m i ly f r i e n d ly atmosphere, there is a large lawn area for children to run around on, or to perhaps play some cricket or boules. Delicious food will be available and visitors can linger under the verandah
on deckchairs enjoying the food, vinyl and wine on offer. “We have had guests through already who have brought friends back for a barbecue to enjoy an afternoon on the lawns,” said Will. “We want people to feel at home and relaxed.” And with plans to increase their crush capacity and to continue to add their own mark to the site, the future is bright for Lindsay Wine Estate. “We have such a big space that we can utilise,” said Matt. “We have placed our own stamp on the site now but we have plans for the next few years to continue expanding and upgrading,” added Will. LWE has added a new aspect to the cellar door experience in the Barossa Valley. Will and Matt are excited about sharing their passion and knowledge for vines and vinyl.
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WINE PASSION
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Will Bolton and Matt Dunning are excited about what’s on offer for Lindsay Wine Estate.
CELLAR DOOR OPEN DAILY 11am - 5pm 15 VINE VALE ROAD TANUNDA 8563 3858 2016 Autumn Food AND Wine 17
Talents combine to support locals in need When Barossa mums, Ruby Stobart and Rachael Braunack came up with the idea of making meals to distribute to those in need, little did they realise it would gain the momentum it has in its short time. But the creators behind the Kind Hearted Kitchen say it is the region’s generosity that has enabled their idea to blossom. Since June, the Kind Hearted Kitchen has cooked 2,000 meals which have been frozen and distributed to those in need including and not limited to, families who have welcomed a newborn and those who are sick or undergoing medical treatment outside the region. The duo, who became good friends while studying, combined their talents of marketing and being a trained chef to come
up with the Kind Hearted Kitchen. “We were both thinking about the amount of support we had received from the Tanunda midwives, community health and friends when we had our babies,” said Ruby. “We were reflecting on that and in particular new families that need practical help with getting a meal together at such a busy time in their lives.” Soon realising the need and there was a way to distribute the generosity, their idea blossomed. Armed with a couple of recipes and some donated produce, the pair covered the remaining costs and launched their first cook up. “Within a few hours everything fell into place,” said Ruby.
Ruby and Rachael were both searching for a way to give and have been able to balance Kind Hearted Kitchen with their careers, motherhood and family. “We are just regular people,” said Rachael. “Kind hearts are coming forward and it is very restorative to the faith we have in the community,” added Ruby. “We are not changing the world… just helping people when they need a hand. At some point in our lives we could all do with some help, the Barossa community is no different.” And as their initiative grows and the region’s generosity shines, Ruby and Rachael are grateful for the support, including that of Appellation where the
cook ups have been taking place. “I am grateful for the care and love that has been shown to me in this community and it is great to be able to do something for other people,” said Ruby. And while it started small, Kind Hearted Kitchen is continuing to grow as passata days, individuals growing their own patch of vegetables to donate and preserving fruits now for later all make a contribution. “While it is us that initiated this… there is a whole bunch of people that are enabling it,” said Ruby. “We are just being human and hopefully we have given others the opportunity to help their fellow human beings. “We all struggle but with a bit of help we can all get by.”
f e stew r e b s ’ l ecip ae h c e Ra Feeds 4
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Ingredients: · olive oil · 1 knob butter · 1 onion , peeled and chopped · 1 handful fresh sage leaves · 800 g quality stewing steak or beef skirt, cut into 5 cm pieces · sea salt · freshly ground black pepper · Flour, to dust · 2 parsnips, peeled and quartered · 4 carrots, peeled and halved · ½ butternut pumpkin, halved, deseeded and roughly diced · 1 handful Jerusalem artichokes, peeled and halved, optional · 500 g small potatoes · 2 tablespoons tomato purée · ½ bottle red wine · 285 ml beef or vegetable stock · 1 lemon, finely grated zest of · 1 handful rosemary, leaves picked · 1 clove garlic, peeled and finely chopped
ü Breakfast ü Morning & Afternoon Tea ü Fruit Platters ü Lunch ü Hot Food & More
8564 2271
catering@soulwithzest.com.au
37a Murray Street, Angaston (just up from Miles Deli) 18 Food AND Wine Autumn 2016
Method: Pre-heat the oven to 160ºC. Put a little oil and your knob of butter into an appropriately sized pot or casserole pan. Add your onion and all the sage leaves and fry for 3 or 4 minutes. Toss the meat in a little seasoned flour, then add it to the pan with all the vegetables, the tomato purée, wine and stock, and gently stir together. Season generously with freshly ground black pepper and just a little salt. Bring to the boil, place a lid on top, then cook in the pre-heated oven until the meat is tender. Sometimes this takes 3 hours, sometimes 4 – it depends on what cut of meat you’re using and how fresh it is. The only way to test is to mash up a piece of meat and if it falls apart easily it’s ready. Once it’s cooked, you can turn the oven down to about 110°C and just hold it there until you’re ready to eat. The best way to serve this is by ladling big spoonfuls into bowls and served with some really fresh, warmed bread. Mix the lemon zest, chopped rosemary and garlic together and sprinkle over the stew before eating. Just the smallest amount will make a world of difference – as soon as it hits the hot stew it will release an amazing fragrance.
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Just a minute’s drive erefrom h txAngaston et ruoy Main Street
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DR10105-V3
An AffordAble fine dining experience
Open 7 days 2016 Autumn Food AND Wine 19
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DR10217-V3
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20 Food AND Wine Autumn 2016