Food & Wine
The Barossa’s Favourite Newspaper
Winter 2012
Campfire Cooking – Story Page 2 Winter Food & Wine, “The Leader”, June 6, 2012 - 1
Winter Food & Wine Tasty treats by campfire
In this issue...
Cover... Colin and Alison Evans
are regular campfire cookers and invite their friends over for a hearty meal and a few reds in the colder months.
• Winter dessert • Culinary Delights • Barossa Farmers Market
The air starts to fill with the smokey aroma of campfires when the temperature drops and hearty winter meals with damper begin to appear on dinner tables all over the Barossa. Alison and Colin Evans from Angaston use their campfire regularly to cook for friends and sit around with a few reds. The mastermind behind their campfire was Colin, who sourced the fire kiln bricks from the cement works, which means it can go up to a temperature of 1,300 degrees Celsius before any damage is done. This means the campfire doesn’t need a lot of fire because once it heats up it holds the heat. On the menu for Alison and Colin is lamb stew, mulligatawny soup and Alison Evans’ Indian-spiced creamy Italian damper. chicken soup is the perfect dipping Alison’s philosophy for sauce for damper. her stew is the more the better. She has used lamb, The meal is paired with potatoes, brussel sprouts, carrots, swedes, turnips, parsnips, celery, Yalumba’s Signature 2002 and chilli, garlic, corn, capsicum, red Miranda 1999 Old Vine Shiraz. wine and beef stock. Alison and Colin’s best tip is to Her Indian-spiced creamy cook the food slowly and avoid chicken soup is the perfect dipping sauce for damper, which Alison using too many coals because made with sundried tomatoes, you want it to simmer to achieve the smoky flavour, not burn. cheese and herbs.
• Winter roasts
Perfecting the brew
• Mount Pleasant Farmers Market • Hidden Treasure ... Jacobs Creek Retreat • Vegans’ fresh choice • Open up a Top Drop • Love your coffee! • Pick of the Bunch ... Young Ambassador • Traditional winter soup • Meet the fortified king • Out & About
Story Page 12
• Shop & Savour • Winter Diary Dates
Australia’sed d Most Awar cturer 2011 Manufa t s r u w t t e M
Specials of the Week SEE US AT THE Mt. Pleasant Farmers Market every Saturday 8 a.m. - 12 noon
Lean Diced Steak ..................$8.99kg Chicken Breast Schnitzel ......$7.99kg Local Eden Valley Dorper Loin Lamb Chops ......$16.99kg Veal Rump .............................$13.99kg
All specials available at both Mount Pleasant & Gumeracha Butchers
8568 2019
MOUNT PLEASANT
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Mettwurst 2 sticks for ..........$27.00
8389 1083 GUMERACHA
Valid until June 16, 2012 Hearty one-pot campfire cooking. 2 - Winter Food & Wine, “The Leader”, June 6, 2012
Winter Food & Wine Gabby’s sweet winter warmer The cold winter months bring with them a great excuse to splurge on a warm, rich dessert such as a steaming self-saucing pudding. Nuriootpa teenager, Gabby Masters has come up with the perfect warming treat, and she said it’s easy to make. The Nuriootpa High School student’s delicious Mocha Hazelnut Self-Saucing Pudding has all the right ingredients to keep you toasty, with its distinct Ferrero Rocher flavour. “Whenever it’s cold, people want something to warm them up and the pudding is mocha because people go to cafés for coffee when it’s cold,” Gabby said. Although Gabby, 17, loves the tasty end product of desserts, her favourite dish to cook is pasta. “I’ve been trying different things at home. I like to see what works and what doesn’t.” Gabby has been cooking since Year 8, when catering at the school’s wine launch inspired her to take her passion further. After volunteering to cater with the RSL, Gabby found a school-based apprenticeship at the Vine Inn, Nuriootpa. “I’m really enjoying it there. The head chef, Mark Taylor is a very good chef and he’s taught me all the basics.” She is also doing her Certificate III in commercial cookery at TAFE, which she will finish next year with hopes of owning a café.
MOCHA and HAZELNUT SELF-SAUCING PUDDING INGREDIENTS: 1 tbs boiling water 2 tsp instant coffee Olive oil spray 1 cup (150g) self-raising flour 2½ tbs cocoa powder 1/3 cup (70g) caster sugar 1 cup milk 1 egg 1½ tsp vanilla essence 70g butter, softened ¼ cup ground hazelnuts SAUCE: 1/3 cup caster sugar 2 tbs cocoa powder 2 tsp instant coffee granules 400ml boiling water METHOD: o Preheat oven to 180 C. Stir the water and coffee in a cup or small bowl until the coffee dissolves. Set aside to cool. Spray six 150ml capacity ovenproof ramekins or teacups with spray oil. Sift flour and cocoa into a large bowl. Whisk the coffee mixture, milk, egg, vanilla, and butter together in a bowl. Stir into the flour and cocoa mixture until just combined, fold in the ground hazelnuts. Divide the mixture among the prepared ramekins or cups. To make the sauce, combine the sugar and cocoa in a small bowl. Sprinkle evenly over the puddings. Stir the coffee into the boiling water until dissolved. Pour coffee mixture evenly over each pudding. Bake for 20 minutes or until set. Set aside for 5 minutes to cool slightly. Dust with icing sugar. Can be served with cream or icecream and a sprinkle of hazelnuts.
The perfect warming treat that’s easy to make.
Gabby’s Mocha and Hazelnut Self-Saucing Pudding.
The sights, the smells, the taste of Tanunda Bakery will capture your senses At Tanunda Bakery we believe in baking our bread and pastries fresh every day. The instant you enter our bakery you will be captured by the smells and sights of our crusty breads and sweet pastries. Visit us today and surround yourself with delectable goodies.
Various Artisan style sour dough breads
Relax this winter in our new dining area
Nuriootpa High School student, Gabby Masters has enjoyed cooking all through high school and plans to continue her passion through her apprenticeship and TAFE course.
181 Murray Street, Tanunda
Warm up with a hearty soup or a coffee and cake
Phone 8563 0096
DH0947-V3
EAT IN OR TAKE AWAY!
Winter Food & Wine, “The Leader”, June 6, 2012 - 3
Winter Food & Wine
A journey to success
AT BAROSSA FARMERS MARKET
PH: 0414 851 812
DH1691-V4
Who puts the noodles in Chicken Noodle Soup? The full range of Wiech’s Barossa Valley Egg Noodles are sold at the Saturday Morning Farmers Market.
The Barossa Farmer’s Market has become a tourism destination over the last 10 years as local producers have a shop front to showcase their talent and sell their produce. Mr Rolf Egert, Kurianda Barossa, reflects on the journey the farmer’s market has taken after Angela Clifford couldn’t purchase fresh local apricots during the season. He said a group got together and formed the Barossa Farmer’s Market, which in the early years had between 15 and 18 stallholders. Today, an average week will have up to 50 stallholders with a lot more stalls on offer during summer. Joining Rolf on the year round market journey is Marie Waechter of Waechter’s Fresh Produce. “One idea leads to another and that’s how the market was born, to give growers and producers an
outlet to sell their produce,” said Marie. “Now it’s about educating.” Both say it is the stories of local producers that market visitors like to hear. “The stories and the heritage they like just as much as the produce,” said Marie. “The tourists love it, they love coming here,” added Rolf. With both sides of the Vintner Sheds full, Rolf and Marie believe there’s potential for the market to be bigger. “It’s one of the main tourist attractions,” said Rolf. “And it’s a good draw card to the Valley and people do come,” added Marie. Proud of where the market is today, both are encouraging locals to be part of the weekly Saturday morning event.
Get out the slow cooker and have a nice hot curry when you arrive home. Also try Carmella’s Barossa Style Spicy Tomato Chutney. Terrific with crusty bread and soft cheese BBQ meats and burgers. www.carmellascurries.com.au
DH2172
DH2180
ce u d o r p f r r e h s u yo For all
SW2453
EVERY SATURDAY 7.30 a.m. - 11.30 a.m.
Cnr Nuriootpa & Stockwell Roads, ANGASTON Marie Waechter and Rolf Egert have seen the Barossa Farmer’s Market grow over the last 10 years.
OPEN: Tuesday - Saturday 9.30 a.m. - 3 p.m. or by appointment
Ph: 8564 2606
REAL FOOD FROM THE HOMES & FARMS OF THE BAROSSA
Casserole Steak $8.00 per kg
Gully Gardens
175 Gawler Park Road, Angaston
Winter is here! DH0714-V4
Fruit & Chocola
Southern Indian Style Kasoundi Curry Paste & Malaysian Curry Powder
Mobile: 0408 806 257
Stock up on Soup Noodles or try a. handful of Chilli or Black Pepper Noodles in your next soup dish. Delicious!!
Keep warm this winter witteh
“The main thing about the market is the people growing and getting the reward,” said Rolf. “It’s cutting out the middle man with fresh, current produce sustaining the small producers.”
EEK’S THIS W AL SPECI
Normally $11.00 per kg
SAV $3.0 E 0 per k
g
Get all your locally Berkside Pork, Free Range Chicken and Kapunda Hillside Lamb as well as your Angus Beef shop front in Freeling
Satisfy any palate
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B&Bs, Restaurants, Motels etc.
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Truffles • Moulded Chocs • Nut Clusters • Pastilles • Mint, Coffee or Chilli Everyone’s favourite ROCKY ROAD, Dipped Fruits, Apricots, oranges or pears Exclusive custom made chocolates to order
See us at the Barossa Farmers Market
12 First Ave., Tanunda
8563 3820 0429 633 820
DH0547-V4
BAROSSA GOURMET CONFECTIONS
Ph: 8525 2100 4 - Winter Food & Wine, “The Leader”, June 6, 2012
3 / 4 Hanson Road, Freeling
Winter Culinary Delights Winter feast While Angaston’s Emily Alexander is happy at this stage to cook up a storm in her family kitchen, one day her career may be in the hospitality industry. The 17 year old student has increased her cooking knowledge and capabilities after taking on home economics at Faith Lutheran College in Year 9. Today, she is balancing Certificate II Food and Hospitality, Year 12 and casual work in the kitchen at Blond Coffee in Angaston. “I love cooking dinners like pastas and paellas… things in pots,” said Emily, who also admits there are times when she is happy to whip up a pudding at 9 p.m. But while she often leaves cooking roasts to her mum, Emily is happy to share some tips to cooking the best lamb roast. “Definitely use a bag… it keeps all the juices in and the roast moist,” said Emily. “Season with salt and rosemary and give the meat a good rub down with oil under the skin.” Emily says it’s great to roast plenty of vegetables, recommending to pre-boil the potatoes to help them crisp up in the oven and suggested
LAMB ROAST 1.5 kilogram leg of lamb 3 to 4 sprigs of fresh rosemary 6 cloves of garlic 1 onion, sliced Olive oil Massage oil over the lamb. Place rosemary, garlic, onion and lamb into a roasting bag. Put the roasting bag into a baking dish and place the dish into a preheated oven at o 200 C and cook for 1.5 hours. Serve meat with an array of vegetables and the onion from the roasting bag. NB: Time and temperature may vary depending on the oven and how you wish to serve the lamb, ie. well done. It’s a good idea to check the meat after one hour.
Enjoy!
Angaston’s Emily Alexander enjoys using fresh ingredients to cook a variety of food for her family and friends. She loves cooking dinners like roasts, pastas and paellas. cooking extra pumpkin with a portion being used for roast pumpkin soup. “Having fresh herbs is good and using real garlic is good when you are cooking vegetables,” said Emily. Emily is also a fan of Maggie Beer’s Verjuice, saying it can help to sweeten up the vegetables.
A fan of Jamie Oliver’s “simple cooking”, Heston Blumenthal for his amazing efforts in the sweet department and Donna Hay for her cooking ability, Emily is happy to cook anyway and anywhere. “I have to have music on when I am cooking… it inspires me. Sometimes cooking can reflect who you are,” said Emily.
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21 Murray Street, Nuriootpa
Phone: 8568 6008
Winter Food & Wine, “The Leader”, June 6, 2012 - 5
Winter Food & Wine
The Mount Pleasant Farmers Market is a weekly food market run and managed by a not-for-profit Incorporated community group. The Market provides local employment, supports sustainable farming, and provides an affordable shopping experience for locals and visitors to the region. All market profits are used to keep the market running and support other local community groups and initiatives. Each week the market brings together the best of locally grown and produced food and has a focus on fresh, seasonal and quality produce. The market is the place to go to enjoy a morning out with the family, catch up with friends, enjoy a freshly cooked breakfast, and hear and see regular guest speakers and cooking demonstrations.
Renata Campaniello of ‘Renata’s Kitchen’ has many different Mediterranean foods. Sabri and Mustafa Dogan of Murray Bridge have chemical free fresh fruit and vegetables available from their stall.
DH2165
Rionach Howard from ‘Spice for All Seasons’ held a successful tasting and cooking demonstration.
See us at the Mt Pleasant Farmers Market
Steven and Anne-Marie Jeffries from ‘The Berry Farm’ have produced delicious berry syrups, jams and cordials.
www.thealmondtree.com.au
QUALITY CERTIFIED ORGANIC Reg No. 5341
Extra Virgin Olive Oil
APPLES
Olives
Also available...
Honey
PEARS and SEASONAL VEGETABLES
SEE US EVERY SATURDAY AT THE MT PLEASANT FARMERS MARKET!
See us at the Mt. Pleasant Farmers Market
Frank Baldasso from the ‘Kenton Hill Grower’s Co-op’ will have a selection of seasonal vegetables and certified organic apples.
PREMIUM WINES FROM EDEN VALLEY Come taste and buy our wines Fresh A2 milk from Myponga
Meet the winemaker at the Mt. Pleasant Farmers Market 0400 334 435 DH2170
6 - Winter Food & Wine, “The Leader”, June 6, 2012
DH2174
www.springtonhillswines.com.au
•
Farm fresh range
•
Jersey Premium Range
•
Flavoured milk
Now available at Mt Pleasant Farmers Market
Greg 0416 038 164 www.fleurieumilkco.com.au
DH2171
DH2164
tree
Fine Food & Patisserie
0411 131 793 0412 431 909
Steve Drivas of ‘Aggies Fresh Fruit’ always has a big smile for his customers.
K E N TO N HILL S R E W O R G
the
Winter Hidden Treasure Soak up the sound of silence Follow directions to Tanunda’s Jacobs Creek Retreat and you’re likely to become lost on a dirt track with all but a tin shed surrounding you. Follow the roads further off the beaten track and you will find a traditional haven nestled away behind thick trees and rows of delicately planted flowers. The 1840s stone homestead of the Barossa’s Nitschke family has been transformed into a selection of boutique accommodation suites. The old-world beauty of Jacobs Creek Retreat is truly highlighted by its seclusion. And what is there to do upon arrival? Absolutely nothing. While the retreat offers bike hires and cooking lessons, the idea is to find a spot hidden away in the garden and kick back with a glass of wine. There are so many carefully crafted nooks and crannies in the garden; it is easy to find the perfect spot to relax. Just watch out for the echidna – which has become a permanent resident among the rows of plants. The retreat, which has been 15 years in the making, began as a little cottage among grassland. Evolving gradually over time, it has allowed the retreat to maintain a natural look. The five-acre property is scattered with rustic chandeliers strung from overhanging branches situated above antique tables and chairs. These offer just another place to relax and enjoy the sound of silence. Waking up in the morning, guests are exposed to the authentic Barossa experience. Looking out on the view through three sides of glass in the breakfast room, guests are served a personalised meal made by a private chef with fresh products from the Farmer’s Market. Managers, Charles and Chris Richardson, or a host, will then lead you to the old vineyard - one of the birthplaces for the wine region – and share stories with you about the region’s history. You may also have the chance to make a sausage the traditional way, with the old smokehouse still in operation. At the bottom of the property, a long stretch of lawn is the perfect opportunity to enjoy a progressive lunch – which can sometimes span six hours, with up to 12 courses. Jacobs Creek Retreat is the perfect place for those who enjoy a bit of romance, history and old-world décor.
Charles Richardson and his dog, Fonz enjoying the spectacular autumn colour in the secluded gardens at Jacobs Creek Retreat.
Host, Adam Ivkovic shares his knowledge of wine during exclusive wine tastings for guests staying at Jacobs Creek Retreat.
A.
The selection of boutique accommodation suites at Jacobs Creek Retreat offer perfect spots to relax and enjoy the sound of silence.
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Winter Food & Wine, “The Leader”, June 6, 2012 - 7
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8 - Winter Food & Wine, “The Leader”, June 6, 2012
Winter Food & Wine A fresh choice Plenty of fresh vegetables together with tofu and beans are a daily staple for Tanunda’s Rob Blythman and Talia Hoskin. The couple are vegan but still enjoy a wide variety of food and prefer to go fresh, rather than processed. Rob was vegetarian initially, a choice he made when he had to cook for himself. But two years ago he decided to go vegan, going without eggs and dairy products. “Two years ago I read a book that made me think that the reasons I’m vegetarian still applied... for the animal production,” he said. “It strengthened my belief in cruelty to animals and food efficiency.” For Talia, going vegetarian was a matter of choice after happily eating meat in front of Rob on more than one occasion. “Rob wasn’t forcing it on me but he was always making jokes... ‘are you enjoying that piece of steak?’” said Talia. “I wasn’t enjoying cooking meat or cutting it… I wasn’t a very good cook and I had the fear that I would give myself salmonella. “I slowly cut it back and then totally cut it out. I found I didn’t miss meat at all.” While the couple happily check out farmer’s markets and cook at home, being from a wine region, the hardest part they find is sourcing wine that is suitable for vegetarians. Now, you may think – hold on there is no meat in wine, but it’s about the way it is processed with wineries filtering their product through egg or fish related products. “Food wise we don’t have any trouble, probably the hardest thing would be wine and that’s a bit challenging,” said Rob. “I would never be able to go back, I morally feel a
Talia Hoskin and Rob Blythman have chosen a life without meat. lot more comfortable with the way it is now. “I don’t try and force it on other people and everybody has got their own beliefs.” The couple say eating out has its challenges but pointed out that people are more aware of it and most are accommodating as long as they have time to plan.
Beyond food and wine, Rob and Talia do their best to not wear leather or animal products which includes analysing ingredients in hairspray, make-up and deodorant. “It makes you a lot more aware of what you consume,” said Talia. “You get to know what products are vegan.”
&
Great coffee, homemade food
Home baked Delicious
Pies, pasties, fresh cream cakes and slices all baked on premises. Great coffee, breakfast, light lunches and gelato. Freshly made baguettes and wraps.
Damon Jachmann and Melissa Heidrich have opened D&M’s Bakery and Café in Angaston. With an aim to own a bakery, Damon Jachmann and Melissa Heidrich have opened D&M’s Bakery and Café at 36 Murray Street, Angaston. The couple have transformed the Murray Street building into a large, cosy area for breakfast, lunches or a coffee with friends, and there’s even a kids’ corner to keep the young ones happy. They bake all their pastries and cakes on site and have already settled into their new venture – which officially opened last month. “We have always wanted to open our own bakery, baking quality food and serving good coffee with country hospitality,” said Mel. “We love the charm of Angaston and owning a local heritage building on the street.” Damon takes on the baker role, having 13 years’ experience in the industry working at Country Bakehouse, Loxton and St. Peters Bakehouse, St. Peters, but baking is also in the family with his uncles operating the Meningie and Tailem Bend Bakeries.
Melissa takes on the front of house role and has seven years’ experience in the hospitality industry which included a traineeship at the Pretoria Hotel in Mannum. Together they have set out to provide locals and visitors a range of home baked pies and pasties, fresh cream cakes and slices, gelato, freshly made baguettes and light lunches. D&M’s Bakery and Café is also the place to source special occasion cakes and catering, take home meals and cocktail party packs. “We are also licensed so our regulars can enjoy a beverage with a grazing platter or light lunch,” said Mel. “And during the winter months our fire will be crackling away keeping everyone warm.” With the goal of offering good quality food and coffee, with a smile, the team at D&M’s like to think their customers from any walk of life can feel “at home” in their shop and be a meeting place for friends and family. “We bake everything on premises and have high expectations of our food and coffee,” they said.
Special occasion cakes, catering and take home meals.
KIDS CORNER FULLY LICENSED OPEN 7 DAYS
36 Murray Street, Angaston 8564 2424 KA0643
Winter Food & Wine, “The Leader”, June 6, 2012 - 9
Winter Food & Wine 1981 Para Liqueur Bright medium colour depth; amber with golden and olive green hues. Stylish and highly focused aroma with notes of cedar and crème caramel. The palate is fine and lengthy with a power of flavour, crème caramel and crème brulee, roasted almonds and hazelnuts. The wine has viscosity and sweetness but is finely balanced by age, complexity and burnt citrus marmalade acidity. A testament to the preservation of freshenss of old wine by careful maturation in seasoned fortified oak.
N.V. Liebich Classic Old Barossa Tawny A classic Barossa tawny style with 10 years age. Forgetful aging of estate grown bush vine Grenache in old barrels has created this beautifully blended wine with complex raisin, cinnamon and nutmeg characters.
Grant Burge 10 Year Old Tawny
Winter 2012
The Grant Burge 10 Year Old Tawny is a richly flavoured wine showing a tawny colour with tinges of red. Complex rancio characters show through on the bouquet, together with some fresh fruit characters and excellent integration of spirit.
Enjoy the flavours of yesteryear as much as Ron’s grandfather, Gus Braunack (pictured on label).
The palate is sweet and mellow but
Ready to drink.
and oak tannins.
finishes quite dry and shows a harmonious balance of developed fruit characters
SEPPELTSFIELD CAFÉ
Local Regional Platters, using Linke’s meats and Barossa Valley Cheese
Open 7 days
10.30am – 5pm
8568 6217 Seppeltsfield Road, Seppeltsfield www.seppeltsfield.com.au 10 - Winter Food & Wine, “The Leader”, June 6, 2012
Gourmet signature artisan beef pies Winter soups including gourmet tomato soup, matched with Gert’s blend sparkling shiraz Home made scones with local jam and jersey cream Espresso coffee and other beverages Available 7 days from Seppeltsfield Cellar Door Café
DH2162
Seppeltsfield has welcomed back a past village tradition, with resident chef Owen Andrews to return on-site baking within the iconic winery surrounds.
Winter Food & Wine, “The Leader”, June 6, 2012 - 1
e Open a Top Drop Kies Bastardo “Bastardo” is a ruby style port with up to 5 years in oak. This port is made from a rare Portuguese grape variety grown particularly for this style of wine.
Winter 2012
Listed as one of the blackest and sweetest of red wine grape varieties, this ruby port exhibits deep rose highlights with a soft floral bouquet and raspberry characters. Also available in bulk 2 litre flagons and 5 litre containers.
N.V. Ross Estate Aged Tawny Every year a section of Ross Estate’s Shiraz and Grenache blocks are left to ripen until slightly shriveled. The concentrated raisin fruit is hand picked and crushed into small open fermenters. This tawny is fermented for 2-3 days on skins, then drained and pressed prior to fortifying with a neutral brandy spirit. This stops the fermentation and then the wine is settled and clarified prior to spending time in old barrels for 2 years, followed by a further 3 years in century old vats. The rusty brown tinges declare the age of the wine, with walnut and dried fig aromas greeting you, topped off with toffee and chocolate flavours on the palate. Excellent for pre-dinner aperitif or a night cap with your favourite cheese or dried fruit platter.
Winter Creek 2006 Fortified Vintage Shiraz The 2006 Fortified Vintage Shiraz is powerful, intense and multilayered, and displays rich dark berries, spice and liquorice aromas and flavours, leading to a firm dry mouth filling complex finish intensified by the outstanding brandy spirit used in fortification. Awards: 4 Gold Medals; 3 Silver Medals; 91 points James Halliday; 4 stars Winestate Magazine.
There’s more to explore at the Winter Creek Cellar Door Visitors to Winter Creek Cellar Door will experience award winning wines in the unique surroundings within the Barossa Junction. Enjoy mouth-watering wines from the Southern Barossa, Eden Valley and Adelaide Hills displaying great elegance and varietal flavours. Stay and enjoy with a regional cheese platter.
Barossa Valley Way, TANUNDA Phone: 0427 246 382 Winter Creek at The Barossa Junction
www.wintercreekwine.com.au
OPEN: 10.30 a.m. - 5 p.m. Friday - Monday (large groups by appointment)
DR4599
WinterWinter Food &Food Wine, “The“The Leader”, June 6, 2012 - 11 & Wine, Leader”, June 6, 2012 -1
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r u o y e Lov
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36 Murray Street, Angaston
Jodie’s coffee buzz going strong
Multi-award winning barista, Jodie Stansborough loves her coffee!
Her love of coffee drove her to win the Barossa Barista Championships seven years ago and she is still just as passionate about a great brew today. Mrs Jodie Stansborough, barista at Illaparra Winery, won her prestigious title in 2005 and backed it up with another first place the following year. Even more impressive is the fact that she only began making coffee professionally the year before when the winery purchased a new coffee machine. Jodie, who is from Lyndoch, did her best from the very beginning and studied via a TAFE course to learn more about her new craft. She is still the reigning champion and enjoys putting smiles on people’s faces with her great coffee. “I love making people happy with the wow factor when giving them a good cup of coffee,” Jodie said. She was able to put this wow factor on show when she competed in the Barista Championships. She served up a Babykiss, which is a chocolate mixture with star anise and vanilla, infused with sugar syrup and espresso chilled with ice, all served in a martini glass rimmed with orange zest, honey and sugar. She also made an Irish cream cappuccino with her signature
“J” on top in a decoration dubbed “latte art”. The competition, and all of her experience since, has taught Jodie how to make the perfect coffee. “It’s important to have everything clean and make sure your jugs are cold before putting in the milk. “You’ve got to understand everything and have a good machine. “Good coffee is 50 per cent the barista, 25 per cent the grinder and 25 per cent the machine.” Jodie said the thickness of the grind was integral and it was best at medium, because a thick grind could make coffee bitter. Milk temperature is also important, with Jodie saying 65 to 70 degrees Celsius was optimum to give a sweet, silky coffee. Jodie names her inspiration as Paul Bassett, who is a previous winner of the World Barista Championship. She said coffee is so popular because its stimulant qualities help people to get up and go in the morning and it was a great beverage to catch up with friends over. As for Jodie’s favourite brew, she can’t go past a good affogato with its creamy icecream and intense shot of coffee.
8564 2424
ORD YNDOCH
Serious Coffee Experience
MOBILE COFFEE VAN
Escape the Chill
0448 558 048
12 - Winter Food & Wine, “The Leader”, June 6, 2012
161 Murray Street,Tanunda Phone (08) 8563 7575
Award Winning Barista BISTRO AND GRILL ~ CELLAR FUNCTION ROOM
OPEN 7 DAYS
Coffee & Cake @ Krondorf Top of Krondorf Road,Tanunda Phone (08) 8563 7675
SW2450
le mobi he Barossa n i ers rvice in t d a Le ffee se co
Coffee & Apex Scones @ Illaparra
8524 5440
Open 10 - 5 Daily
FIND US ON FACEBOOK
DH2161
GBW_Leader Coffee 72*80 1
21/05/12 12:49 PM
23 Barossa Valley Way, Lyndoch www.lordlyndoch.com
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FUNCTIONS & CORPORATE EVENTS We also do a range of other drinks including chai, iced coffee, chocolate.
Winter Pick of the Bunch Sarah remains grounded on country soil Dressed in a clean-cut blazer, you only have to look down at Sarah Noack’s work boots to know she is a country girl at heart. Her upbringing on a small Truro farm has ensured her appreciation for the fresh country air. Growing up, Sarah (right) wasn’t afraid to get her hands dirty, and was quite often found out in the shearing shed helping her father. She also saw first-hand food travelling from the garden to her plate, which helped her develop an appreciation for primary production. Sarah, 23, is now pursuing a career in agriculture and, after completing a Bachelor in Sustainable Environment in soil and water management, has now gone on to complete her Honours and PHD. “Growing up on a farm, I always liked agriculture, I just never realised it until later on.” Her goal is to gain skills in the agriculture field and move back to a regional community to pursue her chosen career. While she moved to Adelaide to complete her studies, Sarah was keen to remain a part of the local community and applied for and won the Barossa Young Ambassador Programme for 2011. She has now become a subcommittee member of the programme and will travel regularly to the Barossa
for the remainder of the year to mentor upcoming ambassadors. “The whole idea of the Young Ambassador Programme is so young people can promote the region,” she said. “Being in agriculture, I’ve had many people talk to me about getting more young people interested in staying in agriculture in the region.” Along with other community members, Sarah’s role is to work and identify with young people as they learn more about the region they live in. “In the first instance, it is about identifying the key aspects in the region the young ambassadors don’t know a lot about.” Ambassadors will learn about the Barossa’s culture, heritage, food, wine and tourism. “There are different activities – we do a lot of road-trips and hands-on things.” This year, two other prizes along with the Young Ambassador Award will be presented. Two participants will be awarded a cash prize this year – an Inaugural Outstanding Project Prize and a Young Excellence Award. Part of the young ambassador’s prize is a money contribution toward a trip to visit another food or wine region. While Sarah is yet to take her trip, she is considering putting the prize toward a trip to America at the end of the year, where she will attend a conference for her PhD project.
Perfecting a traditional soup recipe The type of noodles coupled with the age of the chicken play a part in perfecting chicken noodle soup, according to Nuriootpa’s Hans Oberscheitd. The retired Pastor has been perfecting the soup over the last six years, using a recipe which was handed to him by his brother-in-law, Mr Rodney Schmidt. While his family are happy to enjoy the fresh, chicken noodle soup – so too are the congregation at Zion Lutheran Church, Angaston who enjoy a cup for morning tea during winter. Hans has perfected the way he makes his noodles for the soup and he makes sure the chicken is not only the right age, but also one that used to lay eggs. In 30 minutes, Hans can whip a batch of noodles using good quality flour, eggs and a fine consistency of salt, pepper and nutmeg. While his noodles get the tick of approval from those who enjoy the soup, Hans says it is not perfected yet. “The taste is incredible… it’s beautiful which is why I cook them,” he said. Hans says it’s very hard to find a former laying hen for the soup, citing a clear broth plays an important part in the soup. “It gives the flavour,” he said. “The right chook is virtually as important as the right noodles.” Hans finishes off his soup with bacon stock, nutmeg and pepper – saying the trick is to mix these dry ingredients into a jug of a portion of the soup.
“The important thing is to not let your eyes off it,” he said. “Things can go awfully wrong very quickly.” A common size soup batch for Hans is around eight litres and he says it’s best eaten fresh. “It’s even better when you eat it directly after it’s made,” he adds.
“There’s nothing more satisfying than a nice tasting soup and people appreciate it.” While Hans focuses on the chicken noodle soup, he has started to work on a minestrone soup containing 14 herbs and vegetables.
Pastor Hans Oberscheitd happily makes chicken noodle soup in his Nuriootpa kitchen.
Buying fresh local produce W
e are very lucky in the Barossa to have two very distinct Farmers Markets – one on the outskirts of Angaston, and one at Mt Pleasant. Between the two the abundance of the region becomes very apparent. Both support small producers and encourage locals and visitors to try their hand at everything from gardening, to baking and through to chocolate, with some wonderful results for all of us. In this day and age there is growing awareness of the benefit of knowing your food source and nothing can be more direct than your local farmer’s market. The stallholders are the purveyors and growers of the items they sell. The markets are only as successful as we make them. Now that we are into winter it is easy to find excuses (too cold or too wet) not to get there each Saturday morning. But spare a thought for the traders who have been hard at it all week, picking the best vegetables, packaging the chooks, lambs and ducks all crafted with care and attention to detail. For most of them, their Saturday morning starts at 6 a.m. to be ready when the market doors open. Winter vegetables such as turnips, parsnips and fennel are coming on now, and nothing smells better than a Sunday roast – be it chook, lamb or pork – all readily available each week at the market. Make a flavoursome barley “risotto” with Four Leaf barley and you have a
beautiful meal which can also become a soup. So this winter make your first Saturday shop a farmer’s market shop and take the opportunity to talk to the producers to find out about the food you eat and support the diversity our region provides.
>> Barley Risotto with root vegetables
2 cups Four Leaf Pearl Barley 2 leeks diced fine 2 carrots dice small 1 turnip diced small 1 parsnip diced small 1 small fennel bulb diced small 2 tblsp butter 2 tblsp olive oil 6-8 sprigs thyme ¼ cup plucked flat leaf parsley Zest of 1 lemon – or preserved lemon ½ of peel 4-6 cups of chicken stock or vegetable stock Heat the butter until nut brown then add the leek and olive oil and sauté for several minutes until leek is soft. Add the other vegetables and sauté for a further few minutes on high to get a bit of colour on the vegetables without over cooking. Add the barley and sauté to coat then season with salt and pepper. Deglaze with verjuice then slowly add stock, stirring frequently. The barley will be done when al dente and the stock has been taken up. Chop the thyme and parsley and lemon zest and add to barley just before serving.
Winter Food & Wine, “The Leader”, June 6, 2012 - 13
Winter Food & Wine
Grant Burge – the fortified king
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As we move closer to winter it’s time to top up the supply of fortified wines in our cupboards or wine cellar, and locally Grant Burge is producing ports and muscats that are up there with the very best. To prove this point Grant Burge Wines has been incredibly successful with their 20 year old tawny, winning for best fortified in the world in 2004, 2007 and 2010. They have also won the best Australian fortified with their 20 year old tawny port and are the only company to take out first prize in the Decanter Wine Awards in London, taking it away from Portugal in 40 years of the Awards. A further award for best tawny in the Sydney Wine Show also adds to their growing trophy list. Walking amongst the fortified barrels in the Wilsford wine cellar at Lyndoch, there is a magnificent aroma of maturing ports and muscats. While fortifieds, at around 10% of wine production, are not a huge part of the business for Grant Burge today, Grant claims they represent one of the most rewarding things in winemaking and are incredibly satisfying for him. He says, “I’ve hung onto something my forebears created. They had the base material for me to achieve that result.” While Grant Burge no longer sells sherry, he does use flor sherry for his blending at Wilsford. He claims Palomino is the best grape variety for making sherry and he just happens to be one of two growing Palomino in the Barossa Valley. Helen and Grant Burge ... Grant is a fifth generation member of the Burge family winemakers. He inherited some of the best old fortified wine made at the old Wilsford Winery. “I was lucky really,” he adds. with a very complex toffee and caramel, producing a from Cape Town to Adelaide. The family initially became He could have easily sold off this stock and turned it very interesting liqueur flavour. mixed farmers. into cash but his passion for heritage wouldn’t allow this. “I think we are getting very close to it now,” he said. It was Percival Burge, Meshach’s son, who in 1905 Through his winemaking Grant tries his very best to be Following his fortifieds. Grant says his second biggest bought and developed the Wilsford property. When the world class when it comes to quality. seller is sparkling wine and their white table wine range Depression came in 1928 there was no Trade Practices “You don’t win world championship for not making is very strong for a Barossa producer. Act so all the big wineries had agreements with hotels Indeed Grant Burge red table wines with their Barossa so he had to buy a hawker’s licence. He couldn’t sell his top quality material. We really do have a passion for Shiraz are seen as world class. developing quality fortified wine,” he said. grapes at the time so he decided to make his own wine. Their second biggest seller is Merlot with Grant Burge There is another side of fortified wine production too Percy with a hawker’s licence started selling his wine for Grant Burge. He claims the late Mr Bruce Thiele, of Hillcott Merlot selling at over $20 a bottle. door to door. By the 1960’s Wilsford Wines had several Orlando Wines, was going to make a black sherry but While the business is just 23 years old, there is an trucks selling wine in flagons and would deliver it to homes, when he passed away the Menge boys, through the incredible family history behind it. re-filling the empty flagons or taking them away and Menge Estate, offered the wines to Grant to carry on Grant pays tribute to the two generations of Burge who then sending them back full. There was a good recycling Bruce’s work to produce an Australian black sherry. came before him and created the product. system in those days. However, later on cartons came in. Grant decided to buy the Menge boys’ stock and he Grant is a fifth generation member of the Burge family Grant laughed as he said, “We got to know so many aims to introduce an Australian black sherry in tribute to winemakers. His ancestors, John Burge, a tailor by trade people going to the Adelaide Hills and Murray Flats areas. his friend, Bruce Thiele. and his wife, Eliza, together with their two children, “When I was five years old I went out with my father Grant explained, “It was a hobby Bruce and his friends Meshach and Henry left Wiltshire, England, in 1854. quite a bit. On one occasion I remember my father giving were working on and they wanted me to continue the They arrived in Australia the following year. me two flagons to give to a lady who replied, “Oh Colin, work in his name which I was very excited to do. It will Interestingly Meshach lived to 99 years and nine months I see you have the boss on board today.” be a unique style. and Grant has named his premium Shiraz after him. Grant, who grew up at the Wilsford family property, Grant explained how his ancestors brought with them claims he was the last person to ride a horse to school “No one else in Australia has got near to perfecting it. However, I hope to release it in a year’s time. It gets a lot of grape vines. The young children had to water in the Barossa Valley when he attended Rowland Flat sweeter with the process and flavours of burnt fig together the vines each day on the Dutch ship, “Loevestyne” Primary School.
14 GBW_Leader - Winter Food & Wine, “The Leader”, June 6, 2012 Winter 262*100 V2.indd 1
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Winter Food & Wine
David Horne, sparkling and fortified winemaker, with Grant Burge in the Wilsford wine cellar. “Growing up in a family owned wine business, it was always my desire to own my own business, so after eight to nine years at McLaren Vale I spoke to a good friend of mine, Ian Wilson (now deceased) and talked him into forming a business which we named Burge & Wilson. “Together we consulted and helped others in the wine industry. It ended with a big break in 1978 when we bought the Krondorf Winery. “We decided to concentrate on building the Krondorf name which we continued to do throughout the 70’s and 80’s. Finally in 1986 Mildara bought us out. “In 1988 Helen and I decided to buy the former Weinkeller site to start Grant Burge Wines and this has been our cellar door. Then in 1993 we bought the former Basedow Wines property in Tanunda and in 1999 bought the original Krondorf site back again. “At Wilsford Wines in Lyndoch my father, Colin wanted to retire but my uncle, Noel didn’t. So the family decided to split up all the assets. Luckily each family got one property. “As part of the split Richard, my cousin, didn’t want a lot of the fortified wine so I decided to take most
of the vintage tawnies up to 20 years and much of my grandfather’s stock which went back 50 years. “Initially I didn’t know what to do. At the time there was a lot of interest from bigger companies so I sold some of it and replaced the stock with younger fortified material. “Our accountant advised us to cut down on our stock of fortified wines but I knew that if I sold it off then how would I get it back again? “I also remembered all the effort put in by my father and uncle and all the other past family ancestors. “It took them 50 years to put all that stock together. I really struggled with the idea of selling it all off so I decided to get serious about the fortified side of our business.” Today Grant is confident the Burge family will have a sixth generation coming along. His eldest son, Toby is now running the family vineyards. His daughter, Amelia has a commerce degree and is involved in finance and is also a qualified wine marketer. After a stint playing cricket in England, youngest son, Trent is also working firstly in the winery, but now is doing a two year stint in the vineyards. DH2159-V2
In those days there were hardly any fences so horse riding was much easier for Grant. His father, Colin and uncle, Noel were in the winemaking business together. “When vintage was on I would race home from school so that I could go to the vineyard to drive the tractor, with a load of grapes for the winery. It was such good fun to be around in those days. “However, my mother, Nancy could see the fortified wine side was dying and realised how the Europeans had changed from the English tradition of fortifieds to table wines. “She didn’t think I would learn at Wilsford. She did me a big favour. I went to the Roseworthy Agricultural College and then the cellar of Glenloth, Reynella and Southern Vales Co-op, McLaren Vale. “That was back in the 70’s. I quickly rose from Laboratory Assistant to Assistant Winemaker and then Winemaker within seven years. “They had many wine contracts and were producing reds, white, fortified, Vermouth, Marsala and brandy.
GBW_Leader Winter 262*100.indd 2
Winter Food & Wine, “The Leader”, June 6, 2012 - 15 18/05/12 2:13 PM
A new dining experience Former Barossa boy, Lachlan Colwill who started his chef career locally is leading a new restaurant at boutique winery, Hentley Farm. The former executive chef of The Manse has been appointed to further develop the food side of the experiences the western Barossa winery offers. “I’m looking forward to heading up a kitchen that will be a continuous think tank of ideas in food, to connecting with the guests that visit Hentley Farm, and to being part of a team that strives for excellence in every aspect, from vineyard to wine to food to experiences,” said Lachlan. Hentley Farm’s founder, Mr Keith Hentschke, says “The passion is to create exceptional, intimate food and wine experiences. Whether at our estate in Seppeltsfield or at selected events around Australia and the world. “With Lachlan on board we know we can achieve this.” The restaurant, which was opened last month, is in the property’s renovated old horse stable, originally built in the late 1800’s and will provide a regionally focused cuisine. Hentley Farm started as a result of passion for farming and wine. “We quickly evolved to strive to produce wines for perfection in quality, character and in their expression of our farm’s terroir,” said Keith. “Our success in going from the vineyard to glass has inspired us now to move towards going from the paddock to the plate.”
Guests are invited to take a journey of pleasure, discovery and intrigue each time they visit. Diners are offered two menu options. The “discovery” menu allows guests to travel through a series of “stages of dining” where the chefs showcase both daily offerings and restaurant staples which reflect what they have been rigorously trialing, tasting and evolving in the kitchen, and are now themselves enjoying eating. For those who don’t have the luxury of time for a long lunch, but still want to take a smaller journey through Hentley Farm’s culinary offerings, there is also the “du jour” menu of four courses. Not surprisingly, the focus on the food and wine matching is of key importance. “We will be as passionate with pairing our wine and food as we are in making them,” said Keith. Hentley Farm’s winemaker, Andrew Quin agrees and is excited to see the wines highlighted in the food pairings. “Wines are made to be enjoyed with great company and excellent food - this new chapter at Hentley Farm provides a unique opportunity for us to put our touch on all aspects of this experience - and all under one roof,” he said. Hentley Farm’s restaurant will be open for lunches on Thursday – Sunday and dinner on Saturday night. Bookings can be made by telephone on 8562 8427, email at dine@hentleyfarm.com.au, or online at www.hentleyfarm.com.au.
Hentley Farm Restaurant
OPEN
Lunch Thursday - Sunday Dinner Saturday
Phone 8562 8427
dine@hentleyfarm.com.au www.hentleyfarm.com.au
ill DH2187
t, Lachlan Colw y Farm Restauran Head chef at Hentle rk in the kitchen. at wo
Cellar door open 7 days (except Christmas Day) Open 10 am - 5 pm
Phone 8562 8427
Corner of Gerald Roberts and Jenke Roads, Seppeltsfield. 16 - Winter Food & Wine, “The Leader”, June 6, 2012
Winter Food & Wine Small is beautiful for Creed Wines at Barossa Chateau they were leasing Chateau Barossa, and the Chateau was to become the new home of Creed Wines – a big move, as taking on a cellar door is not for the feint hearted! However, in their usual way, the Creeds just got on with it and put their own stamp onto the business premises. The Chateau was once combined with Lyndoch Hill and clearly Mark and Mandy were motivated to re-connect the two premises, in particular the extensive garden which now covers up to 22 acres.
The Chateau is open for business with wine tasting and sales, along with a small but elegant retail space offering gifts and homewares. You’ll find a humble little Café if you just want to sit and relax. Functions will be a prominent part of the business activities with special private bookings such as weddings
and conferences, but you can expect to see music events, public activities such as high tea, Barossa events, and more! The building has a stunning gallery, with a very special collection of art and antiques, and connected to this is an apartment which will be used for luxury and very exclusive accommodation.
st e F d e fi i rt o F
Sunday July 1
Features
Creed Wines’ cellar door, housed in the Barossa Chateau, Lyndoch.
11am – 5pm
• GOURMET FOOD & SENSATIONAL DESSERTS • LIVE MUSIC FROM ‘BEEHIVE’ bringing you early Rock ‘n’ Roll favourites • BYO HOME BARREL JUDGING COMPETITION • MUSEUM FORTIFIED TASTINGS • NEW RELEASE WINES - WINE SPECIALS • WARM FIRES STEINGARTEN ROAD, ROWLAND FLAT
Phone 8524 4543 www.liebichwein.com.au
Monkey Nut Café back at Kies
Serving platters and light snacks at the Monkey Nut Café, Lyndoch is Renate Dawson and Kate Wakeman can help with your selection. produce, as well as the many different teas and coffee beans, tea pots and cups available for sale. The Monkey Nut Cafe is open 9.30 a.m. to 4 p.m. from Wednesday through to Monday. Phone (08) 8524 4120. Email sales@kieswines.com.
IS BACK! Looking over the beautiful Lyndoch ranges, Monkey Nut Cafe is back at Kies Cellar Door. • Light Cafe Meals • Gourmet Platters NOW • Renate’s Homemade Cakes OPEN • Barista Coffee • Selection of Teas & paraphernalia
OPEN
Wednesday – Monday 9.30 a.m. – 4 p.m.
Phone 8524 4120
KIES FAMILY WINES Barossa Valley Way, Lyndoch
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Now back to where it all began six years ago, the Monkey Nut Café has returned home to Kies Wines at Lyndoch. Re-opened at the end of April, Tina and Michael Kies look forward to continuing to offer more than just great award winning wines. The Monkey Nut Cafe is a great accompaniment to the Kies Family Wines Cellar Door serving platters and light snacks to compliment the diverse range of wines on offer. The cafe is nestled amongst the Kies vineyard and boasts some of the most incredible views of the Lyndoch Ranges. Of particular note is the view of the ‘Monkey Nut Tree’, visible from the Dedication Room, which gave name to the award winning Monkey Nut Tree Merlot. The Monkey Nut Tree is a pine nut tree which marks the highest point on the Barossa Ranges. Famous for our great coffee and homemade cakes ranging from traditional German style apple crumble through to honeycomb cheesecakes, the Monkey Nut Cafe is a great place for a pit stop on any wine tour. Or relax, unwind and enjoy a beautiful platter boasting local produce whilst enjoying a glass of Kies Wines. While you are relaxing and enjoying the great views, check out the beautiful giftware and gourmet
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given a home at Lyndoch Hill, a business the Creeds had previously acquired and one they’ve been putting huge resources into building and growing. Lyndoch Hill has 34 rooms of accommodation, an outstanding restaurant, function and conference facilities and, of course, a very beautiful garden with 30,000 roses which is becoming more and more recognised. More recently, in December 2011, the Creeds made a surprise announcement that
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Creed Wines is a small boutique winery based in Lyndoch and has been officially operating since 2005. Mostly an export business, Creed has managed to catch a bit of a following in a local and national sense too. Mark and Mandy are the Creeds behind the brand, and while the wine business might be considered a small operation, it is part of a much larger group that the industrious pair have developed over the last 18 years. In 2009 Creed Wines was
Winter Food & Wine, “The Leader”, June 6, 2012 - 17
Winter Out & About
Barb and Scott Redden at the ‘Discover Seppeltsfield Road Day’ at Barossa Valley Estate, May 6. Judy McDonald and Jenny Taylor (right) at the ‘Discover Day’.
Sally Pfeiffer from Whistler Wines with grandson, Kobi Asplin at the ‘Discover Day’.
At the Novotel Corporate Golf Day on May 18 were Nathan Gogoll of Tourism Barossa; Sarah Henderson, General Manager, Novotel Barossa Valley Resort, and Troy Dowd, Director of Sales & Marketing, Novotel Barossa Valley Resort.
Lindsay Porter, Angaston; Don Raethel, Golden Grove (formerly of Angaston) and Henry Alsop, Athelstone (formerly of Angaston) at Tanunda Town Band’s ‘Melodienacht’ on May 26.
Enjoying Gluhwein at ‘Melodienacht’ were Renee Alsop of Athelstone (formerly of Angaston) and Nicole Alsop, Tanunda.
Dinner with the new owners of Ross Wines earlier in May. From left: Ross Virgara, Vivien VanDommel, Jeanette Bates, Annika Lehmann, Desly Harris (new General Manager), Anne Manfield, Darius and Pauline Ross (previous owners), Terry, Mr Hu, Mrs Lin and Richard Lin (one of the new owners), Michelle Jin, Alex Peel (Ross Estate winemaker), Scott Lawless of Studio Labels, Nick Gizuk, Clint Barney, Sam McMillan.
“A seamless balance between intensity, structure and elegance” Alex Peel winemaker
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SELECTED IN HALLIDAYS TOP 60 REDS..
Ross Estate Wines - Barossa Valley Way Lyndoch, South Australia, 5351 ph: (08) 8524 4033 www.rosswines.com
18 - Winter Food & Wine, “The Leader”, June 6, 2012
Winter Shop & Savour Linfield Road Wines Linfield Road Wines combines a superb selection of wines with knowledgeable, friendly service in a cosy cellar door atmosphere that will exceed your expectations. Every chance when you call down to the Southern Barossa to Linfield Road Wines at Williamstown, you could meet one of the Wilson family who will share the history and stories of the wines and the Barossa, while sitting back and relaxing taking in the stunning views over the vineyard. Every Sunday during winter, Linfield Wines are matching a different curry and wine from 12 noon. Our newest release, the 2010 The Stubborn Patriarch Shiraz has 96 points from Halliday.
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Linfield Road Wines
8524 7355
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65 Victoria Tce, Williamstown
Pantry to Plate Build you own platter or wrap your hands around a bowl of winter warming soup by the fire 10am - 4pm daily
Queen’s Birthday
High Tea 2 – 4 p.m. Sunday June 10, 2012
Premium cheese & wine pairing from Barossa and Beyond Weekends 10am - 4pm
The Italian Experience Treat yourself to a sumptuous high tea created by our Executive Chef Francis Luzinier and his team. A selection of sweet treats and savoury items, delicately prepared and served with a selection of loose leaf teas and Grant Burge Pinot Noir Chardonnay – $45 per person
Torzi Matthews Salumi mitsi plate
A grazing selection of Prosciutto, Salame, Capicollo, Provolone Picante, Oliva and Fico Secchi paired with wine.
Weekends 10am - 4pm
Bookings essential: 8524 0025 or email h3026-fb01@accor.com Novotel Barossa Valley Resort, Golf Links Rd, Rowland Flat Terms and conditions apply DH2176
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Winter Food & Wine, “The Leader”, June 6, 2012 - 19
Winter Diary Dates ‘Stew & Shiraz Day’ Held each year on the Sunday of the June long weekend (this year June 10) from 11 a.m. to 5 p.m., Whistler Wines Stew & Shiraz Day is one of those events many people place in their diaries for the following year as soon as the day is over.
Wineries gear up for Gourmet Weekend
Come rain (marquees on standby) or shine, this is a great day for the entire family.
e gearing up across the region ar Twenty-two wineries ich will be wh nd Gourmet Weeke for this year’s Barossa d 19. held on August 18 an s and with a range of chef They have teamed up t selection of als and visitors a grea loc ing br to s rer te ca tastes. food to suit anyone’s ssa ntha Foreman, Baro According to Ms Sama s are looking co-ordinator, winerie Gourmet Weekend al event. forward to the annu nter time of excitement, it’s wi “There always is a lot g up,” nin te g forward to brigh and people are lookin she said. r at the are working togethe Five small producers e new to ar s ine W while Arleqin en ch Kit y an mp Co SA ve returned. Thorn-Clarke Wines ha d an tails ready e mm ra og pr the and entertainment de od fo ir the d se ali fin ries have In the last week, wine released this month. be to e said Samantha. for the programm thing for everybody,” me so … od fo of e ng rian options. “There’s a diverse ra s and there’s vegeta lie mi fa r fo g rin te ca e gourmet “Most wineries are pastas through to tru to s, up so rm wa m ing fro “The menu has anyth starting the day on food.” d the importance of ge led ow kn ac ve And a few wineries ha turday and Sunday. ring breakfast on Sa fe of d e ar d an ot fo to enjoy the weeken the right enable participants to d se r ali ive fin dr d ing te be na o sig Bus routes are als ce again offer the de ively, organisers will on at ern Alt . fe sa be d an programme.
Local band performing, coffee van on site, great Whistler wines and delicious meals available. Of course the children will be kept busy with free activities including crafts. It is recommended that you pre-book your meals, phone 8562 4942.
BAROSSA
t s e F d e i f i t r o F
This 7th annual Fortified Fest will be a double celebration to commemorate the 20th anniversary of LiebichWein Winery and the Barossa tradition of ageing and blending fortified wines.
2012
ow ler Sh w a G h 156t Sunday & y a d r Satu 1 & 2 r e b m e t Sep
Enjoy museum fortified tastings, gourmet meals and puddings, children’s activities and live music. LiebichWein Winery, 11 a.m. to 5 p.m. on July 1. More details: 8524 4543.
15th South Australian Living Artists (SALA) Festival ... August 3-26. A truly unique statewide celebration of the visual arts.
COMPETITION
EN
TE
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South Australian Living Artists
s k o o b k o o C y a w a e v i g o t
SIGNED COPY
SIGNED COPY
Great Recipes of SA Restaurants – 4 copies to give away –
To enter, please send your name, address and phone number to: Food & Wine Competition, The Leader, PO Box 55, Angaston SA 5353 or drop into the office at 34 Dean Street, Angaston. Competition commences Wednesday, June 6, 2012 and closes 4 p.m. Thursday, June 21, 2012. Winners notified by phone.
20 - Winter Food & Wine, “The Leader”, June 6, 2012