and
FOOD WINE 2013
s
n o i t i d e g n i r p
Celebrate
Spring
with
We have everything you need to create the best platter -perfect for Spring entertaining!
treat yourself spoil someone special
indulge be tempted E: shop@angaspark.com.au | W: www.angaspark.com.au
Trading 7 days a week: Monday - Saturday 9am - 5pm, Sunday & Public Holidays 10am - 5pm, Closed Good Friday & Christmas Day.
DR6645
3 Murray Street, Angaston | Ph: (08) 8561 0830
n 2-3
Rustic cuisine
with Mark McNamara
4-5
Winery review
Schulz Vignerons
6
In the kitchen
with Michael Wohlstadt
7
Food review
SA Company Kitchen
8-9
Children’s parties with Tamara Meyers
10
Muntrie magic
with Glen and Joan Dennis
14-17
What’s new this season? Barossa Farmer’s Market
18-19
Chefs on the Run
with Damon de Ruiter
20
Rising success Careme Pastry
21
Time for a cuppa
with Angaston CWA
22
2013 vintage
with Louisa Rose
23-24
Out and About
Social snaps from Barossa Gourmet Weekend
11
Food review Soul with Zest
12-13
Top Drop
Wines of the Barossa Valley
Acknowledgements PHOTOGRAPHY: Alicia Lüdi-Schutz EDITORIAL: Kellie McNeill, Zoe Howard, Emma Moreland DESIGN: Caitlin Faint PRINTED AND PUBLISHED: The Leader Newspaper | PH 8564 2035
Josh joins the generation of Pfenext iffers
Our Spring Food and Wine front co ve r fea tur es wi ne ma ke r an d vit icu ltu ra lis t at W his tle r W ine s, Josh Pfeiffer. Fresh faced and ea ger to succeed, Josh joined the family winery in July, bringing with him winemaking ex pe rie nc e at Tw o Ha nd s an d He ns ch ke , ha vin g co mp let ed Oe no log y at th e Un ive rs ity of Adelaide in 2007. He joins the next generation of the Pfeiffer family, ready to take the winery to a new level and said he is living every yo ung winemaker’s dream of being ab le to see the whole process through, from growing the grapes to making the wine.
spring Food AND Wine 1
Meet Mark:
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Selection of house made charcuterie.
2 Food AND Wine spring
Greenock chef, Mark McNamara is renowned for his authentic cooking style, but you won’t find fancy tools or gadgets in his kitchen. In a battle against food industrialisation, Mark has taken cooking back to base level, creating simple rustic cuisine. With his business, Food Luddite, he aims to protect and promote the skills and techniques of home cooking, rather than embracing the corporate world of supermarkets and fast food. Mark is all about understanding the food processes right from the paddock to the plate, including which parts of an animal are best suited to which recipe and how to bake bread from scratch. “These days it is all too easy to buy prepared food, we are seduced into eating what is convenient,” Mark said. “I’d much rather show people how to make a good butter chicken than buying a can off a shelf.” rt. ta ne ali pr d Chocolate an Mark has worked as a professional chef
for more than 30 years, refining his skills in the UK, Singapore, Malaysia and India. “I wanted to work in the best restaurants, get the best experience and come home to advance my career – for me it was about seeing the world and learning to cook with great chefs.” Dubbed the food capital of the nation, Adelaide was an exciting place for Mark to pursue his career in the mid ’80s. Mark led the kitchen in some of Adelaide’s finest restaurants for about six years before moving to the Barossa in 1992. He and his wife, Jo-Ann opened and successfully run The Pear Tree Cottage restaurant in Greenock for more than six years before Mark switched his skills to teaching. After lecturing at TAFE for five years, Mark again yearned to be in the kitchen and joined with Jim Carreker to create Appellation at the Louise. Appellation rose to become one of the nation’s leading regional restaurants during his seven years as Executive Chef. Leaving the restaurant last year, Mark found his food philosophy had evolved to a
OPEN | Lunch 7 days from 12pm, dinner from 6.30pm Mon to Sat Cnr Stockwell and Nuriootpa Roads, Angaston | P. 08 8564 2488 Enquiries. chef@vintners.com.au | Fax. 08 8564 2433 www.vintners.com.au Best Regional Restaurant 2012
the Food Luddite of Mexico, Turkey, Cuba and Spain, among others. By contrast, the Cooking School Without Walls draws on Mark’s passion for teaching and the old ways of food preparation. His classes ensure his students get their hands dirty learning how to correctly prepare a wide range of cuisines. Run in unique and unusual settings including barns, winery out buildings and commercial spaces, his ultimate goal is to find a permanent location to house the classes.
EDITORIAL: Kellie McNeill PHOTOGRAPHY: Supplied
point where he found a shared table concept better reflected how he liked to dine. “Dining should be about conviviality and conversation, good food, great wine and time with friends and family,” he said. Mark now runs three programmes, Sunday Long Table Lunches and Friday Night Feasts at Artisans of Barossa and his Cooking School Without Walls. His Sunday Long Table Lunches are typical of his shared food philosophy, while the recent Global Feasts featured a series of evenings offering different food from around the world. The sold out events – held In June and July – followed the common travel path of winemakers. Plates of jerk chicken and bowls of goat curry were served on Caribbean night and an American Sports Night offered authentic Chicago style hotdogs and tacos. “To see people in here smiling and laughing, that was energising. They were not critiquing the food; they were here to enjoy the camaraderie.” The Friday Feasts resume next month for October and November and will feature the vibrant cuisines
Greenock chef, Mark McNamara. DR6535
It’s your Clubhouse.
A great sense of community in any season. The place to Wine - Dine - Meet all year round.
Our members make the difference at The Clubhouse, where the spirit of community makes for a friendly atmosphere in our Bars, Club Cafe and award-winning Dining Room. We invite you to join us in Spring and all year round, for great food, local wines and fellowship. We’re a proud Barossa tradition in Tanunda.
Cnr MacDonnell St & Basedow Rd, Tanunda ● Phone 8563 2058
New Spring Menu!
● The Barossa’s community Club since 1891 ● theclubhousebarossa.com.au ● spring Food AND Wine 3
An hour with Marcus...
EDITORIAL & PHOTOGRAPHY: Alicia Lüdi-Schutz
Marcus Schulz behind the bar at Schulz Vignerons. A grape grower for 50 years, he bottled his first wine under his own label ten years ago.
Fifth generation Ebenezer vigneron, Marcus Schulz, warmly welcomes guests to what he describes as his “little bit of heaven”. This is not your average cellar door, this is Marcus’ man cave - a space built at his Belvidere Road property when his “glorified hobby” took on a life of its own. It’s from behind the bar, lined with old trellis posts he and his father collected on the property years ago, where stories flow as freely as the wine that is poured into glasses. You soon see Marcus is born to entertain, a drum kit sits in the corner of the room giving visitors a hint of where this skill is likely to have come from. Showing true Barossa hospitality, a platter of thinly sliced Linke’s Lachsschinken, dilled cucumbers and cheese is brought in by Marcus’ wife, Roslyn who smiles knowingly as he introduces her as his “master stroke of luck”. Marcus talks of what he loves - the history and the future of grape growing; always looking forward to new and exciting developments in his crusade to growing the best quality grapes to achieve the ultimate glass of wine. Topics range from hand pruning to biodynamics, bud counting to new vine clones and rootstocks. But this isn’t a lecture on viticulture, this is part of Marcus’ story - his passion. The conversation evolves into a journey of discovery as he compares and describes what is being tasted and how the characteristics of each wine has come about. There is discussion of aroma and colour together with weight, width and length of palate - the “neck oil” as he likes to describe it. Cheeky one-liners amidst laughter and life lessons is Marcus’ domain. It’s clear he is a true blue Barossan living his dream.
rs rating 10 yea of wine sales
Celeb
375 Belvidere Road Nuriootpa SA 5355 P: 8565 6257 M: 0407 974 563 www.schulzwines.com.au DR6635-V2
4 Food AND Wine spring
Greenock’s David ‘Darf’ Nitschke carved a special 60th birthday keepsake which hangs on the wall in Schulz Vignerons’ Cellar Door.
Old vines light fitting from the Schulz family which shin vineyard fo Nitschke, it is just o es over the bar. Cre rm Marcus’ “Medusa” ne of man ated by D which has y ob avi a special m emory or q jects collected over d ‘Darf ’ uirky story the years behind it.
Marcus guides guests through his range of wines as if introducing his family; and in effect he is. He speaks fondly of his ancestors and the wines he has named in their honour and shares yarns of yesteryear with a passion as rich and bold as his Marcus Old Shiraz - his flagship red made by Torbreck’s David Powell.
A vibrant inky colour glistens in tasting glasses lined up on the bar - a result of natural balance of flavour, acidity and sugar from a clean, green and pesticide free vineyard.
Only the best quality grapes end up in the world famous Penfolds Grange and Marcus reached the pinnacle last vintage for the first time. An empty bottle with signatures of those who shared a celebratory drink with him, takes pride of place amongst his collection.
The
Collection 2008 Johann Zinfindal, 2006 Marcus Shiraz, 2012 Clara Semillon, 2010 Benjamin Shiraz and 2011 Julius Merlot. DR6635
spring Food AND Wine 5
A passion for fresh produce Good quality meat coupled with a selection of fresh produce is the key to a great dish, according to Barossa Farmers Market president, Mr Michael Wohlstadt. Michael’s kitchen becomes a hive of activity when he prepares meals for friends and family and the Lyndoch man, who operates his own business, Barossa Heritage Pork, takes great pride in sharing his food philosophies and passion. Michael learnt to cook from a young age, helping his parents prepare 50 breakfasts a day when they operated what is now Lyndoch Hill more than 40 years ago. As a child he would have homemade bread for school lunches and remembers everyone else with commercial bread for lunch. But while he was embarrassed at the time, it seems it was the start for Michael’s appreciation of good food. “Food is bland,” he said. “A lot of people are looking for satisfaction… if you have good food… you don’t have to eat as much.” Fresh herbs in addition to olive oil, almonds, Eleni’s bread and a range of green vegetables are sourced weekly by Michael at the Barossa Farmers Market. “I like to cook things that are really simple and don’t need a lot of embellishments… that means it needs to be good quality pork, chicken or fish,” said Michael. Since offering his pork at the Barossa Farmers Market, Michael has also been making chilli and kaffir lime almonds from ingredients sourced at the market. He works hard to educate customers around pork and the best way to cook it and often shares a recipe for scotch fillet marinated with ginger dressing which has become a hit for Michael and his customers at the market. “It is a very flexible piece of meat and you can’t go wrong,” said Michael. “People come to the market and they often want to do something… I recommend this to them. “They come back the next week and give me feedback and it is great to be able to contribute to people’s good times.”
Michael Wohlstadt in his Lyndoch kitchen.
EDITORIAL & PHOTOGRAPHY: Emma More and
Scotch fillet: marinated with ginger dressing Serves: 6 10 Cooking: 45 minutes One Piece Scotch Fillet 1 25 1 5 kg Barossa Heritage Pork Free Range Milk Fed
Marinade 4 gar c c oves, fine y chopped 5 cm p ece g nger fine y chopped 6 tab espoon shao hs ng w ne 4 tab espoon tamar or ght soy sauce 4 tab espoon brown sugar 2 tab espoon sesame o Preheat oven 180 C
Dressing 2 -3 spr ng on on fine y chopped 10 cm p ece g nger, fine y chopped 4 tab espoon fine y s ced cor ander 2 tab espoons brown r ce v negar 4 tab espoon tamar or ght soy sauce 6 tab espoon extra v rg n o ve o
6 Food AND Wine spring
Method Combine all marinade ingredients in a bowl, add scotch fillet and mix well. Cover, p ace n refr gerator and eave to mar nate for 1 hour. Remove Scotch filet from marinate and sear on hot chargr p ate or n a heavy based pan for 3 m nutes on each s de. Transfer meat to an oven tray and roast for approx mate y 30 m nutes. Remove from oven and loosely cover meat w th fo . A ow to rest for 15 m nutes Meanwhile make dressing. Combine all ngred ents n a bow and m x through y. Cut meat into 1 cm slices and arrange on a p atter. Pour over dress ng and serve wh e st warm, or at room temperature.
True Barossa experience
You’ll find customers relaxing on the sundrenched deck with a plate of the region’s best produce in one hand and a glass of Barossa wine in the other. The South Australian Company Store featuring the Company Kitchen offers a unique Barossa food and wine experience, served on a deck overlooking vines. The restaurant’s long lunch tasting platter is served with German cured meats, local cheeses, sauerkraut and among the array of locally grown produce, Angaston caper berries. Their Barossa grill comes with a Bratwurst sausage, cheese kransky and a Kassler chop, topped with local sauerkraut and homemade chutney. Owner, Chris Wilksch believes in offering the true Barossa experience to customers, while promoting the importance of local products. “It is important to support the local producers and their very unique products which are produced locally,” Chris said. “I believe the reason they come to the Barossa Valley is to experience what it offers.” Many of the products used in meals are sold in the adjoining Company Store, which give customers a chance to see them in packaged form or take them home, along with local art works and other locally crafted giftware. Recognising customers’ changing perception of food, Chris has altered his menu to meet their needs. He is now offering a complete meal experience by adding different textures and twists to traditional meals. “We have our own identity. What we have here, you won’t get anywhere else.” Among the popular choices is mango glazed pork fillet, slow roasted lamb shanks and marinated kangaroo fillets. “We aim to cook meals that look good, taste beautiful and are an experience in enjoyment.” Staff will help you select a wine to match your meal, all of which are carefully selected from boutique wineries in the region. The SA Company Kitchen is also popular among the children, who can grab their cricket balls and bat and play on the lawns overlooking the vineyards while the adults soak up the atmosphere. EDITORIAL: Kellie McNeill PHOTOGRAPHY: Alicia Lüdi-Schutz
An AffordAble fine dining experience
DR6545-V2
The perfect location to dine with family and friends or simply enjoy a coffee
BOOKINGS ESSENTIAL
Phone 8564 2725
27 Valley Road, ANGASTON OPEN 7 DAYS www.sacompanystore.com.au spring Food AND Wine 7
Children’s party with a twist
Tamara Meyers with her daughter Macie.
’s tips Tamara reat for a g arty: ’s p children able,
avail ave help • If you h o use it. id afra t ur don’t be Have yo anised. st e u g • Be org nd theme a t u o budget, d all worke numbers . e r e h t rom and go f f time ahead o d o o f e • Mak eze. and fre e fun! f all, hav • Most o
Children’s parties are no longer just about heating up pies and sausage rolls in the oven; parents are becoming more creative with their choices. One of these parents, Ms Tamara Meyers from Nuriootpa was adventurous when planning her daughter, Macie’s first birthday party. Born in the middle of Winter, Macie’s first birthday had a “Winter ONEderland” theme, with a mix of warming dishes to keep guests satisfied. Although the traditional party food of mini hotdogs, hot chips, spring rolls, sausage rolls, chicken nuggets and fairy bread was available, Tamara made a huge effort to update her daughter’s party. Guests were treated to four kinds of soup – pumpkin, chicken noodle, potato and leek and chorizo, tomato and white bean. They were all served with fresh baked white and wholemeal bread. “I love soups during winter and I was tyring to think of something that would not only be easy to prepare, but something that would also be filling to our guests,” Tamara said. “Soup just fit the brief and also fit the party theme and Macie has also grown to love my homemade pumpkin soup so I know I was on a winner with this one.” Cheese and fruit platters were also available to nibble on, as well as a lolly buffet table and cake pops cleverly made into the shape of snowflakes, polar bears and penguins. Tamara hired a hot chocolate machine, placed alongside a marshmallow tree. She decided to go against the traditional for the party to fit her theme, but she also thought going down the usual route can be too time consuming. “I’ve done the traditional thing in the past and felt like I spent the entire time prepping food rather than being with our guests. “Soup was something I could prepare ahead of time and have in a crock pot to keep warm ready for guests to arrive. “They were able to help themselves, which gave me time to greet them as they arrived and mingle with Macie throughout the day.” Tamara decided to keep with some traditional party food for the children who weren’t keen on soup. She kept this food warm in a low oven, ready to serve in noodle boxes.
EDITORIAL: Zoe Howard PHOTOGRAPHY: Supp ed
8 Food AND Wine spring
Tamara’s Homemade Sausage Rolls
This recipe is very versatile, you can add different veggies and herbs, use different minces or even use Mountain Bread Wraps instead of pastry to make a healthier alternative. Also a great way to get veggies into the children!
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Ingredients: Ch cken m nce Puff pastry – thawed Breadcrumbs (I made mine by using Chia Wraps – b tz n the food processor) 2 eggs (1 ght y beaten) Carrot Zucch n Sweet potato Peas Corn Pars ey Coriander *You could also use a mixed herb comb nat on f you don’t have these* Sesame seeds to top – Optional, I tend not to use them when serving at parties in case of allergies. 1. Preheat oven to 180-200C and ne oven tray w th bak ng paper. 2. P ace ch cken m nce, breadcrumbs and egg n a food processor and blitz until well combined. 3. Mix veggies and herbs into the chicken mince mix. 4. Cut pastry sheets n ha f. 5. Place mix lengthways onto the pastry, then fold one edge of the pastry over the top and tuck n under m nce m x. Then ro other s de over and press to seal. Cut a small hole in the pastry with a knife to stop pastry rising. Cut into bit s ze p eces and ne onto bak ng paper. Brush with the beaten egg and cook for around 30 m nutes unt go den brown.
MELBOURNE
P EC
Tuesday, November 5
Enjoy your Weintal Pre-Christmas Dinner
CUP LUNCHEON 3 course meal
Top ‘O’ Town Fashion parade Big Screen, sweeps and prizes!
Book early to avoid disappointment
$39 per head
RIBS & WINGS BUFFET • Knit We l V c-to ia Denoble
• E eg • Wen Givo
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Wednesday Night Enjoy a choice of: Sun o e Kita-
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• Slow roasted ribs • Beef spare ribs with Jack rad ng Ho s Daniels barbecue sauce • Pork ribs plum & hoisin on 3 .30 - 4 30 • ues Chicken wings • Dipping sauces
$15 INCLUDES DESSERT
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November 23, December 14 & December 21
CARVERY
This Sunday - Lunch & Dinner Roast Beef, Pork or Lamb
Served with seasonal vegetables, roasted potatoes, all the condiments plus a dessert buffet
$20
• Your ideal wedding and conference facility • Enjoy superior accommodation in our studio village • Bike hire • Free Wi-Fi un: on y d
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We look forward to serving you r
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For any enquiries or bookings: 8563 2303 235 Murray Street, Tanunda S.A. 5352
Follow us on Facebook W|www.barossaweintal.com.au E|info@barossaweintal.com.au
HOTEL COMPLEX
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e 08) 8 64 290 0 1 97 8 5 85 4 6 le @ g ond com
spring Food AND Wine 9
The Magic of When Glen and Joan Dennis came from the city to live in Mount Pleasant 12 years ago, they had no idea what they were in for. On the property they bought were patches of muntrie berries – a fruit the couple had never heard of. More than a decade later, Glen and Joan have made a living by selling the berries and products made from the fruit. “We started off as city folk who didn’t have any idea and we moved to the country for an easy lifestyle; we’ve never worked harder in our lives,” Glen said. “Joan was supposed to retire here but now she’s making jams, chutneys, cakes and mueslis with muntries.” In their first year, they picked 50 kilograms of muntries for a company they had been contracted to, but found their own buyers after the company went into receivership. They have sold 300 kilograms to two-and-ahalf tonnes of muntries every year since then and their small business, Muntrie Magic is going well. Most of their haul goes to restaurants frozen, but they save some for making chutneys, jams and fruit straps, which they sell in shops and at the Mount Pleasant Farmer’s Market on the second and fourth Saturday of each month. Their fruit is sold all over Australia and a couple of their customers sell them overseas. “Business has really picked up over the past few years, mostly because of the sales at the Market.” Most people that came into the markets a couple
of years ago didn’t know what a muntrie berry was, but their popularity is slowly on the rise – especially since they were featured on television cooking show, My Kitchen Rules. The berries are quite versatile and absorb flavours well in both sweet a n d savoury dishes, as well as having very high antioxidant levels. Red Ocre Grill in Adelaide go through an eight kilogram box of Glen and Joan’s berries each month and use them for a sweet sauce on cheesecake and a savoury sauce for meat, such as duck. A lot of people also simply sprinkle them on their breakfast cereal in the morning. Glen and Joan are the biggest growers of muntries in the world, with two to three acres on their property, but are still small in comparison to growers of other foods. Joan’s greatest wish is for people to use muntries and other native fruit as a regular fruit, just as they do with apricots. “The people that come behind us will be better equipped to take this on and make it a bigger thing,” Joan said. “We’re the forerunners so we’re never going to see the beauty of our efforts, we’ll pass the flag onto someone else.”
EDITORIAL: Zoe Howard PHOTOGRAPHY: Zoe Howard/Supp ed
Muntrie Magic fruit straps, jam and chutney are Joan’s creations.
Mr Glen Dennis out in the muntrie patch.
Afternoon tea never looked so good..
‘En
e’ beautiful t n a 5 ch
DR1667-V208
10 Food AND Wine spring
pie ce s e
t $69
.95
The Wohlers Experience... For Your Lifestyle
165 Richmond Rd Richmond 8234 2000 & 101 Murray St Tanunda 8563 3494 Sa t&Pepper Shop 109 Murray St Tanunda Open 7 Days woh ers.com.au *Terms & condi ions apply see in s ore or de ails. Pic ures or illus ra ion purposes only. Limi ed ime only while s ocks las .
Soul of the old, zest of the new; Angaston café, Soul with Zest has carried this theme from the décor through to the menu. Rustic tables and antique mirrors boast old world charm, while a bright splash of paint and quirky slogans on the walls give the café a modern twist. The same principle applies to the menu, where you’ll find a regular burger or wrap, but topped with a special mango chilli sauce or crushed macadamia nuts. Opening its doors just three months ago, the hard work and careful planning of first time café owner, Mr Jason Robinson is already paying off. The café is quickly developing a fan base, with regular customers keen to keep up-to-date with the constantly changing and improving menu. The day begins with the option of a simple piece of toast or muesli, assorted blueberry, banoffee or Black Forest pancakes or for those with a bigger appetite, a Soul’s big breakfast with all the trimmings. Light lunches range from freshly made homemade soups, baguettes, sandwiches and wraps – all topped with a zesty twist. The regular ham and cheese toasted sandwich is spiced up with sundried tomato, basil, pesto and Swiss cheese and chicken burgers are topped with Brie, avocado, bacon and smokey mayonnaise. Organic coffee with the option of soy or almond milk is readily available, and for those in a rush, a quick phone call will ensure it is ready when you arrive. Taking a turn toward a city style dessert bar, Jason has put an emphasis on their homemade desserts with new treats, including gluten free options, added to their display daily. He is currently seeking approval for outdoor seating and plans to stay open later in the evening during the warmer weather. But for now, the smell of freshly ground coffee combined with the warm brown and orange décor provides comfort from the chilly weather. Adding a twist to the café culture, you may even enjoy stopping by for a game of chess, with a carefully crafted table set up in the corner. EDITORIAL: Kellie McNeill PHOTOGRAPHY: Alicia Lüdi-Schutz
Soul of the old, zest of the new DR6545
Amazing coffee and food prepared fresh daily - Try our special all day SOUL Breakfast!
Ph 8564 2271
|
37a Murray Street, Angaston u
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e
spring Food AND Wine 11
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You`re invited to visit our Cellar Door and receive a FREE GIFT with purchase.
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Arrange your visit to include lunch at Café Y.
PH 08 8524 0225
Hermann Thumm Drive, Lyndoch barossa@mcguiganwines.com.au 12 Food AND Wine spring
DH2834
Group and tour bookings easily arranged by phone.
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DH2833
Hemera Estate formally known as Ross Estate is a 20 year old southern Barossa winery with 110 acres of vines which was originally developed by Darius and Pauline Ross. This rich land is home to an abundance of quality vines with many different grape varieties including the defining 101 year old Grenache. “Hemera” is of Greek origin and means “goddess of morning light”. This name was chosen to reflect the fact that our property is one of the first vineyards in the Southern Barossa to receive the morning light. The reason behind the transition from Ross Estate to Hemera Estate is that our founder Darius Ross finally wished to retire. The business was sold in early 2012, and has since been easing into its transition as Hemera Estate. The new beginning as Hemera Estate will bring a stronger focus to our viticulture, winemaking and overall style. Together these components will reflect the super premium image to which we strive to deliver.
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Alex Peel, Hemera Estates Winemaker is excited about the future of the company. Our Motto of “a perfect balance between intensity, structure and elegance” will be evident in all our wines. We will have stronger focus on luxury wines and a dedication to over deliver on quality for all our wine ranges. The passionate team at Hemera Estate are constantly looking for ways to continue to provide their customers with high quality premium wines and experiences. Hemera Estate is a five star James Haliday rated winery focusing on sustaining its future as a premium Barossa winery.
We look forward to seeing you in our cellar door open 10am to 5pm 7 days a week.
1516 Barossa Valley Way Lyndoch P: 85244033 F: 85244533 E: cellar@hemeraestate.com.au spring Food AND Wine 13
Best hints and tips from the Barossa Farmers’ Market Spring 2013
How do you cook the perfect roast potato? Store fresh salad leaves and herbs? Cook a meltin-the-mouth roast? The Barossa Farmers’ Market stallholders are a goldmine of information when it comes to their food and they’re sharing their best hints and tips in this simple, everyday reference guide. For the perfect roast potatoes, always par boil the spuds first and then roughen the edges by shaking them in a colander or using a fork. You’ll have roast potatoes that are crispy and crunchy on the outside and fluffy and light on the inside. Perfect! – Syd Lewis, The Spud Man. Most root vegetables can just be roasted with the skins on but you should always peel parsnips as they will taste bitter if the skin is left on and cooked. Also, peeling them creates that lovely, nutty sweetness – Gratton & Mick Lowke, GV Lowke.
e.
Val Jan Angas from Hutton
For a classic spring salad that celebrates the delicate flavours of the season, lightly blanch baby beetroot and carrots in a variety of colours and toss with olive oil, a squeeze of lemon juice and thinly sliced fennel. – Josh Pellicone, Pellicone Farms. Strawberries don’t keep particularly well in the fridge so you should buy them fresh every week. You can easily freeze berries that you can’t use right away - just wash, cut the hulls off and pop them into a ziplock bag, removing as much air as possible. – Lucy Walker, Walkers Strawberries.
Michael W ohlsta Heritage F dt from Barossa ree Rang e Pork
Don’t be afraid of broad beans! Remove the large, furry pods and then blanch the beans for 15 seconds in boiling water. The outside pod will
The Best White in the Barossa
Real food from the homes and farms of the Barossa The Barossa Farmers Market Every Saturday morning 7.30 to 11.30am Corner Stockwell and Nuriootpa Rds, Angaston barossafarmersmarket.com
Healthy Local Fresh DR6630
See us at the Barossa Farmers Market every Saturday
JERSEY FRESH DR6682
14 Food AND Wine spring
JERSEY
e
Phone: 8562 8113 Fax: 8562 8520 GREENOCK S.A.
carcoolajersey@bigpond.com
then slip off easily, leaving the bright green bean behind. The outside pod is what gives over cooked broad beans that sulphur smell and taste and removing it makes all the difference (and is very meditative work with a glass of Semillon to hand!) – Heather from The Vegie Basket.
My favourite dish for spring is a bolar roast, an old-fashioned cut from the forequarter shoulder that roasts beautifully. Season with lots of salt, pepper and olive oil, seal first in a very hot pan and then roast low and slow for a few hours. – Nina Selleck, Barossa Plains Black Angus.
A great way to cook Brussels sprouts is to grill them as a kebab. You get all of the smoky flavours and a lovely caramelisation if you brush them with olive oil, salt and garlic before grilling. Place on a bamboo stick that’s been soaking in water. You will also get caramelisation if you roast sprouts – just toss in olive oil, and salt and pepper. Just make sure you don’t over-cook, they should be slightly al dente. - Brenda & Al, ALNDA Farms.
Don’t be afraid to leave a slight pink blush when cooking pork. For an easy spring supper, grill thick pork chops in a very hot pan for only a few minutes either side, allow to rest for a couple of minutes and serve with a root vegetable salad. By not over cooking and allowing the meat to rest you will have tender and very, very juicy pork to enjoy. – Michael Wohlstadt, Barossa Heritage Free Range Pork.
Green leaves stay fresh longest if they are clean but very dry when they go into the fridge. Rinse them thoroughly and then spin dry as much as possible. You can even pat them dry with a tea towel and then pop them into the fridge in an air-tight container or zip lock bag. The little extra work is worth it to have crispy, crunchy leaves for the whole week. The perfect dressing for a green salad is agrumato olive oil (with crushed lemons), a wee splash of vin cotto and a crack of black pepper. Just enough acid and a lovely citrus flavour. – Loreli Larsson, Green Glades.
Day-old bread can be used in a variety of spring salads that are hearty enough for a main meal. Try panzanella using fresh tomatoes, olives and balsamic vinegar with torn chunks of ciabatta and fresh herbs (taste.com has a great recipe for panzanella salad) or try a simple five-minute skordalia using fresh garlic and focaccia. And remember that you can always brush yesterday’s bread with olive oil and toast it under the grill for smoky croutons. – Eleni Michau, Eleni’s Breads.
Extend the life of your fresh herbs by freezing them in an ice cube tray in olive oil. Just take the cube out and allow to defrost before using. – Joseph & Georgia, Thatch Organics. To maintain the quality of olive oil, store in a dark container, in a cool place with the lid on. For perfect steak, marinate the steak in a little olive oil for half an hour before cooking and use a hot dry pan. This way the oil doesn’t burn before you add the steak. – John Williams, Cornucopia Farming. For the perfect spring lamb roast, marinate a butterflied leg of lamb in yoghurt, garlic and lemon overnight or for at least two hours before roasting. The enzymes in the yoghurt help to break down the proteins in the meat and result in a meltingly tender roast. – Jan & John Angas, Hutton Vale.
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that brew and then add the ice straight in. The ice will melt to cool the tea and also dilute the concentrate in one step (just avoid using a glass bowl which might crack!). – Cherie Hausler & Damien Feuerherdt, Scullery Made Tea. For a delicious ice coffee, make up a plunger of coffee and freeze in an ice cube tray. When you want to make an ice coffee, simply drop a few coffee cubes into fresh almond milk and allow to defrost as you sip away. – Janelle & Paul Amos, Barossa Coffee Roasters.
As the weather warms up, fresh, whole honeycomb becomes available again. The best way to eat it is straight out of the box with a giant spoon, but remember to spit out the beeswax when you’re finished! – Leesha & Adam, Higah Honey. To make a bircher muesli, simply soak muesli in fruit juice over night and serve in the morning with chopped dried fruit and greek yoghurt. Delicious and healthy. – Lee Fleming, Fleming and Ware. Gratton Lowke from Lowke’s Carr
For the perfect ice tea, make a concentrate of your favourite tea blend (ours is Wine and Roses), let
ots.
Helping you have a Gluten Free day Award winning Artisan Beers Hand Crafted in Angaston
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Tasting & Sales at Barossa Farmers Market
www.rehnbier.com.au spring Food AND Wine 15
s S ri g What s in Sea
?
ü Mustard greens, lettuce, leafy greens generally, ü ü ü ü ü ü ü ü ü ü ü
swiss chard, kale etc Green peas, sugar snap peas, snow peas Radishes Beetroot, baby carrot and root vegetables Broad beans Brussels sprouts Cauliflowers, broccoli, cabbages Leeks Baby garlic (if planted early) Onions Strawberries Spring lamb Seedlings to plant in spring
ü Asparagus ü Beans (after last frost) ü Beetroot ü Capsicum and chillies ü Cucumbers ü Fresh herbs: mint, coriander, parsley, oregano ü Peas of all kinds
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Available at Barossa Farmers Market and by order phone: 0414 851 812
16 Food AND Wine spring
0429 671 804 Tathra Homestead
Visit us on Facebook
Crafting fresh & lively roasted Arabica Coffee Beans through the art of profile roasting. Available at the Barossa Farmers Market every Saturday.
08 8562 8652 www.barossacoffee.com
BECOME A FARMERS’ MARKET MEMBER AND SAVE!
When you become a member of the market you’ll not only be supporting the Barossa community and its producers, but you also receive some real benefits in return. Not only will we keep you up to date with the latest news and tips, your membership virtually pays for itself with a coffee card giving you 10 free coffees per year. Add to that the 10 percent discount you’ll receive on delicious market breakfasts and membership becomes real value for money. A household membership is only $45 per year and we’ve been overwhelmed by the support from our local community so far. Total benefits of a membership are: ü ü ü ü
10% discount at our Breakfast Bar and Coffee Stations Coffee card with ten free coffees (worth up to $45!) A re-usable calico shopping bag (new members only) A voice and a vote at our AGM The right to nominate for Board positions And the knowledge that you are supporting your local economy and agriculture industry. Volunteer Sarah Noack, can help you become a market member.
You can sign up at the Farmers Market on Saturday morning or by contacting the market manager on 0402 026 882.
OUR NEW WEBSITE!
INDULGE - SATISFY - TRY
DR6639
The Barossa Farmers Market has a new website! We have completely re-designed our website to make it beautiful, useful and packed full of information. On it you’ll find a seasonal produce guide, a stallholder directory so you can always be sure of who is at the market each week, recipes, tips on how to store and cook your fresh produce, photo galleries and much more. You can find us at barossafarmersmarket.com and don’t forget that we also hang out on Facebook, Twitter and Instagram. Just search “barossa farmers market” and you’ll find us.
ALNDA Farms
The Market Vegie People
our
CHOCOLATE • Hand crafted truffles • Rocky Road • Black Forest • Dipped fruit • Nut clusters •Flavoured Cremes
• Pastilles of Mintcrisp, Coffee Crunch, Chilli & Wasabi
Come to our Market, you are invited to sample.. BAROSSA GOURMET CONFECTIONS
Delicious tomatoes, purple cauli’s, baby broccoli, purple sprouting broccoli, beetroot, radish, kale and so much more.
Visit us ever y Saturday at the Barossa Farmers Market 7.30 am - 11.30 am
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12 First Avenue, Tanunda bryon.pearson54@gmail.com
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0429 633 820
Old Fashioned Market Gardeners (who use minimal sprays) hand pick their huge range of garden fresh vegetables and herbs each week especially for the market.
spring Food AND Wine 17
s e h C Hi everyone, This edition sees two more young ladies in the kitchen, great to see all these wonderful women in the restaurants of the Barossa. A big congratulations to Owen Andrews, who won the Restaurant and Catering Awards ‘Best Small Caterer 2013’. Once again the Barossa shines in food. We have some of the best products to work with and showcase, as these Chefs have shown and as you enjoy by dining with them. Bon Appetite, Spring has sprung.
Yum Yum,
Damon de Ruiter. 40s Cafe, Angaston.
Tomato Soup
Recipe kindly donated by Owen Andrews. INGREDIENTS 5 tomatoes per person 1 leek 1 onion 3 garlic cloves 300mls cream 1 slice shaved prosciutto 1 large tspoon of BV Vache curd Salt, pepper & sugar for seasoning Basil for garnishing
DR5890-V6
18 Food AND Wine spring
ON THE RUN... Owen Andrews
Owen Andrews Catering What took you into the kitchens? I was 15 years old and I started as a kitchen hand at Lanzerac Estate, it was my first shift and I walked into the kitchen to the smell of a crab bisque cooking on the stove, I was hooked! Who was your biggest influence in the kitchen? Definitely Wyndham House, he was my first Chef. A great teacher and mentor. Where does your inspiration come from? Love of the Barossa, that inspires me. Who is the most famous person or persons you have cooked for? Stephanie Alexander. What has been your best dining experience? Gordan Ramsey’s Restaurant ‘The Maze’ in Melbourne, the Pork Belly was a standout. What is your funniest work story? We had just started catering; it was our first big event. We had already done a fashion parade lunch at Chateau Tanunda and had a Gala dinner at the Novotel that night, as it was a new kitchen we had to leave it spotless. So I was packing up ALL our equipment into a trailer I had bought and since we had so much it was packed full! As i was driving towards the Novotel a motorcyclist behind me was trying to flag me down. As I knew one of my indicators wasn’t working, I thought that was the problem and kept driving. The closer we got to the function, the more aggressively he started to wave. He even overtook me, pulled to the side of the road and shouted “PULL OVER”, as I was already running late I just kept driving. When I got to the Novotel, I got out to find both the trailer doors wide open. We didn’t lose a thing though, it was too tightly packed. What trends do you think will affect the restaurant industry in the next two years? Definitely the economy. I believe that ‘Masterchef’ and other such programmes have been helpful to the industry. I think the media will definitely continue to influence our industry. Who’s your hairdresser? I’m a bit of a hairdresser cheat, I guess you could say. I just go to whoever’s available. I’m too busy. If you were stuck on a desert island what would you take with you? A fishing rod and a chef’s knife. What would you like to eat before you die? Definitely duck! I love duck, doesn’t matter how it’s cooked.
METHOD Make a cross cut in each tomato and then blanch in salted water. Following blanching, peel the skin from the tomatoes and place in bowl. Dice all garlic, onion and leek and combine in a stock pot to brown. Once the ingredients are all caramelised, add the tomatoes. Leave burner on high and allow tomatoes to break down and natural juice to be released. Once this has happened, remove from heat and blend the contents of the stock pot. Following blending, place back on stove to heat and add cream, salt, pepper and sugar to taste. SERVING Place in a bowl and add a large dollop of Vache Curd. Place shredded grilled prosciutto over the top of the Vache Curd and then top with fresh basil leaves.
Ebony Brooks Johnson
Tegan Leanne Rose
Chef at Wanera Wine Bar & Restaurant What took you into the kitchens? Growing up in kitchens with Grandma and Mum. I loved it! Who was your biggest influence in the kitchen? My Grandmother. Where does your inspiration come from? The available local products. Who is the most famous person or persons you have cooked for? Daryl Braithwaite. What has been your best dining experience? Neil Perry’s restaurant in Melbourne, Rock pool. I had spanner crab on white polenta and a chocolate banana bread. What is your funniest work story? Head Chef tipping his Jus down the sink. He thought it was something else. What trends do you think will affect the restaurant industry in the next two years? The economy. Who’s your hairdresser? Jo from ‘Click goes the Shears’ in Greenock. If you were stuck on a desert island what would you take with you? Book and a box of matches. What would you like to eat before you die? Best steak in the world.
Pa
Chef at Lord Lyndoch
What took you into the kitchens? When we started this restaurant 8 years ago, I was on the floor. I worked my way into the kitchen and discovered that was my passion. Who was your biggest influence in the kitchen? Probably my fiancé Chris, he is a chef here and has taught me basically everything I know. Where does your inspiration come from? Probably my Nanny, I always cook with her. Food magazines as well. Who is the most famous person or persons you have cooked for? Andrew Mcleod, Maggie Beer. What has been your best dining experience? Jolley’s Boathouse. I had their duck and venison. What is your funniest work story? We put dishwashing liquid in a staff member’s drink and he drank it. What trends do you think will affect the restaurant industry in the next two years? Today’s economy. What would you like to eat before you die? Steak.
S Rib o a , E g l & Smo a
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Recipe kindly donated by Ebony Brooks Johnson (Serves 2) INGREDIENTS 200g cooked Weichs spelt ribbon pasto (follow packet instructions) 8 SA King prawns, peeled and deveined 1 eggplant cut into 1cm dice, roasted with olive oil, salt & pepper 1 punnet cherry tomatoes, cut in half 200g baby spinach 100ml olive oil 1 tblsp smoked paprika Salt & pepper to taste BV Cheese Company Peri Feta
METHOD Cook pasta following pasta following packet instructions. Cut eggplant and toss with olive oil, salt and pepper, roasted for 15 to 20 mins at 180c until golden and soft. Heat a large no stick frying pan, add olive oil, fry prawns for 2 minutes, add eggplant, tomatoes, paprika and baby spinach. Cook for 1 to 2 minutes until spinach starts to wilt. Add cooked pasta, season with salt and pepper toss to coat pasta with sauce. SERVING Serve into bowls. Top with crumbled BV Cheese Company Peri Feta.
DR5890-V4
spring Food AND Wine 19
EDITORIAL: Emma Moreland PHOTOGRAPHY: Alicia Lüdi-Schutz
Rising success
William and Claire Wood, the couple behind Careme Pastry.
Chicken Pithivier
Preparation time: 25 minutes + marinating time Cooking time: 55 minutes Serves: 6 View our Pastry Basics guide on how to assemble a Pithivier Ingredients 2 x 375g Carême all butter puff pastry, thawed 1 large skinless chicken breast, chopped nto 1cm cubes zest and ju ce of 2 emons sea sa t and fresh y ground b ack pepper 500g ch cken m nce 25g (1/3 cup) fresh breadcrumbs 1 egg, ght y beaten 4 wafer th n s ces prosc utto 1 egg yo k, for g aze
Salsa verde 2 teaspoons baby sa ted capers, r nsed 4 baby corn chons, chopped 1 anchovy fi ets (opt ona ) 1 c ove gar c, crushed 1 teaspoon D jon mustard 1 tablespoon each of chopped dill, basil, m nt and pars ey zest and ju ce of ½ a emon fresh y ground b ack pepper
Method Preheat oven to 200°C (180°C fan-forced). Line a baking sheet with baking paper. Lightly flour work surface and a rolling pin. Roll first sheet of pastry to a thickness of approximately 3mm and cut a 26cm circle. Roll the second sheet of pastry to a thickness of approximately 2mm and cut a 32cm circle. Place pastry circles in fridge to rest. Place the chopped chicken breast, lemon zest and juice together in a non-metallic bowl, season well with salt and pepper, stirring to combine. Cover, allow to marinate for 30 minutes before straining off the marinade. Meanwhile for the salsa verde, place all the ingredients in a food processor and process until smooth. Add the chicken mince and breadcrumbs, pulsing until well combined. Add the egg, process again until just combined. Place the minced chicken mixture and the marinated chicken breast together in a large bowl, mixing until well combined. Remove 26cm circle from the fridge. Place
on prepared baking sheet. Prick all over with a fork. Brush a 3cm border around the outside of the circle with beaten egg yo k. Place the chicken mixture in the centre of the circle and smooth into a slightly domed mound within the egg washed border. Place the slices of prosciutto over the top of the chicken mixture. Remove the 32cm circle from the fridge and drape over the proscuitto, press the edges of the two circles firmly together so that they are well sealed. Chill in fridge for 20 minutes. Glaze all over with the beaten egg yolk, then with the point of a knife mark out faint lines from the centre of the tart to the edge in a semi circular shape. To decorate edge, use the back of a knife to draw the pastry in about ½ cm towards the middle to create a scalloped finish, continue around the edge spacing 3cm apart. Bake in preheated oven for 15 minutes at 220°C (200°C fan-forced) then turn down to 200°C (180°C fan-forced) and continue to bake for a further 40 minutes or until pastry is a dark golden brown.
20 Food AND Wine spring
A pallet of pastry has been packed and ready to be transported as William Wood tends to his other passion, artisan bread. The creator of Tanunda’s Careme Pastry prepares the dough for the next batch of ciabatta, mindful of the collection time by members of the Secret Sourdough Club. Self taught in bread making and pursuing a hobby that’s gone out of control, William admits his love for playing with flour and creating bread that many have come to love since it was available from the Barossa Farmers Market. “I love it… I never get tired of this and I have probably been doing it for five years,” said William. William and wife, Claire started Careme Pastry in 2005, setting out to provide chefs and the home cook with high quality French style pastry. The Barossa Farmers Market became a great launching pad for the business who were regulars for six years, as has the appearance of their products on television cooking shows across the nation. “That has had a big impact on creating awareness of a small brand like ours,” said Claire. “It is a fantastic opportunity.” The current MasterChef series included a Barossa week and William was fortunate to deliver a master class on making pastry. “It was good fun… we had one take at it and a bit of prompting through the mic in the ear,” said William. While the business has had a five year partnership with MasterChef, many were excited to see the
Barossa talent sharing his knowledge. “People loved it… and we got an amazing response, people were very complimentary of William and his talents,” said Claire. “It was brilliant for the region, not just us. “It puts the region on the national stage to say hey, there’s great wine here but we have got good food experiences too.” While their current range is used in restaurants and home kitchens across Australia, William and Claire will this month launch a gluten free range. “It is completely natural with nine different flours, no gums and is predominately whole grain based,” said Claire. Quality, taste and texture has not been compromised and it has given the pair the confidence to pursue a spelt rough puff pastry. And as they look back on their business, which, during peak season produces three tonne of pastry a week, William and Claire never imagined Careme Pastry would attract the support it has from a range of sectors including chefs and food media. Coupled with developing their range, William and Claire have been able to establish classes in an effort to educate their consumers to get the best results from their pastry. “We make our pastry in the same way a pastry chef would in a patisserie,” said Claire. “We are very hands on and that’s what sets us apart… in terms of quality.” Claire and William said they couldn’t think of a better place to operate their business and raise their daughters, Florence and Elena.
Sharing a scone with the CWA ladies Margaret Grossman’s fairy cakes Ingredients 4 ounces sugar 4 ounces butter 2 eggs 2 tablespoons milk 6 ounces self raising flour
Method Beat sugar and butter and then add eggs, milk and flour Spoon into patty pans Bake for 10 minutes at 180 degrees Scoop out a small amount of cake, fill with jam and top with cream.
Angaston CWA members, Wendy Koch, Lorraine Farey, Margaret Grossman and Evonne Pritchard.
EDITORIAL: Zoe Howard PHOTOGRAPHY: Alicia Lüdi-Schutz
A traditional morning tea catch up with all the trimmings is becoming rare, but the Angaston CWA ladies are still happy for the chance of a catch up and a cuppa. Their regular CWA meetings are the perfect place to swap recipes and tips, and of course have a taste of each other’s goodies. While CWA ladies, Margaret Grossman, Evonne Pritchard, Wendy Koch and Lorraine Farey all agree there are some great new recipes, it’s hard to turn down an old favourite. “It’s good to try new things but you always tend to go back to old favourites, the ones your mum made, the ones that are tried and true,” Wendy said. They all obviously garner recipes from CWA cookbooks, but also have their favourites handed down from past generations. As for the best morning tea items, Evonne’s weakness is chocolate cake, Wendy loves anything with cream and Lorraine agrees a cream puff is the way to go. Evonne branched out and instead of the usual scones, she baked an onion, cheese and thyme scone. When preparing a morning tea, it’s always safe to cater for those with different tastes by providing savoury and sweet options. Sandwiches, quiches, cakes and the traditional ANZAC biscuits are always welcomed. Wendy said their regular morning teas are great for chatting and sharing ideas. “Food isn’t the same unless it’s shared.”
spring Food AND Wine 21
After the 2013 Vintage
by Louisa Rose, head of winemaking, Yalumba and Hill Smith Family Vineyards The biggest question that Barossa winemakers are asking about the 2013 vintage is, “Will it be as good as the wonderful 2012 vintage?” 2012 is being talked of as one of the greatest Barossa Vintages. Many of the 2012 white wines have already been released to great reviews, accolades and enjoyment. Winemakers and wine drinkers are still discovering just how great the 2012 vintage really was for the red wines as they unwind in their barrels or get ready to bottle; wine consumers are in for a real treat when they become available. At this early stage
Louisa Rose, wine fraternity Barons of Barossa honorary vigneron.
PHOTOGRAPHY: Alicia Lüdi-Schutz
A traditional Barons of Barossa tastevin, perfectly designed for observing colour and clarity when wine tasting.
the wines, both white and red, from 2013 are looking as good as the 2012 were at the same time last year. How has this happened? Well, like all things in nature it’s not always easy to say exactly why a vintage turns out like it does. There are some factors that we do know that go at least some way to explaining the quality of the wines that we see and some things that we just don’t understand – the latter we put down to the mystique and magic of the vines and wine! Here are some things that defined the 2013 vintage: Yields were low, in some cases very low. This was in part due to a volatile flowering period in Spring when violent lightning storms damaged flowers and young bunches. Spring didn’t bring us much rain, nor did the Winter and Summer for that matter. An early Easter foretold of an early vintage, and helped along by the low crop levels and warm dry weather the fruit ripened quickly and evenly. Many vineyards were harvested by the end of February or early March – a month or so earlier than 2012. Almost all vineyards were picked by the end of March, the earliest finish to vintage in memory - giving many the luxury of being able to enjoy the Vintage Festival. So what should we be looking out for from the 2013 vintage? To say ‘everything will be great’ would be glib – but not far from the truth! Grenache looks like it could be the real highlight from the Barossa Valley, but Shiraz won’t be far behind. In the Eden Valley, Riesling harvested early retained both natural acidity and great flavours, and the cooler conditions have produced some really beautiful Shiraz. The first real chance for us all to see the first of the 2013 whites and the 2012 reds will be when they line-up at the Barossa Wine Show in September.
Forget the rest, try the best! We believe our customers appreciate the work that we do as we enjoy seeing them return for our food. Some of our customers even travel a great distance just to enjoy our food and this is what it’s all about for Amira and I. We source our S.A grown and processed chickens from a reputable, privately owned supplier, with multiple deliveries throughout the week. We prepare our own seasonings on site that are based on traditional recipes. Finally, they are roasted until tender and juicy and ready to enjoy. Everything we do is prepared fresh onsite using only the freshest of ingredients including our range of salads which are made with passion from scratch. Our customers often comment on the freshness and flavour of our range of products, we believe that we are rewarded with this positive feedback because our food is different from typical take away stores that choose to take shortcuts and use cheaper ingredients and alternative methods. If you haven’t had a chance to try our food, we would certainly encourage you to call in soon.
NURIOOTPA CHICKEN CENTRE DR6687
57 MURRAY STREET, NURIOOTPA PH: 8562 3110
(Next to the Police Station)
22 Food AND Wine spring
OPEN 7 DAYS 9AM-9PM
VALUE MEALS 12.00
36.00
35.50
Out and About... Bill Hardy, Barry White, John Adams and John Weets having a laugh at Gomersal Wines.
ABOVE: Pindarie Wines’ Tony Brooks with Julie Pitman, Stewart and Deborah Bruinsma, Tim McNally, Rosane Canning, Lorraine Wnoroski, Jen Herrmann and Terry Eve. RIGHT: Prue Miller, Honey Lindner and Steffani Promnitz serving some of Chateau Tanunda’s finest during Barossa Gourmet.
Seppelts Jacqui Shann field Winery’s on and Jenn a Randall.
North.at and Kevin Toni-Ann au Tanunda. Chate
Admiring the views at Pindarie wines during were Annie Allan, Graeme and Vicki Pope, Lisa Obst and Lynette Heidenreich.
Jesseca Kies at Emma Quirk and nunda. Ta au Chate
Chilean win em with indust aker, Felipe Tosso, ca ry colleag ught up John Duval ues, Rob Gibson an d at Gibson W ines.
Jodie and Stuart Ratsch at Gomersal Wines.
d Tegen an o, Stacey Tanunda. m S l ie n Da teau ell at Cha Jenni Fils
Gomersal Wines was the perfect place to catch up with the family during Barossa Gourmet Weekend for Maya, Adam and Natalie Bowden; Susanne, Jeremy and Courtney Adams; Debbie and Brittany Leibie, Nick Trigg, Chris Leibie and James Adams.
spring Food AND Wine 23
Out and About...
Catching up at Gibson Wines for Barossa Gourmet Weekend were Justine Smart, Rachel Clark, Adree and Chris Collins, Jane and Kate Ayers.
Ms Louis Ms Gail G a Rose, Yalumba w ag in Fisheries an o, Minister for Agricul emaker, with tu d The Bar Hurn at the ossa Counc re, Food and “P il Mayor B ri Environme remium Food and Win e from our C an nt” panel d lean iscussion during Gou at Seppelts rmet Weeke field nd.
Adding colour to an otherwise overcast and rainy Barossa Gourmet Weekend were: Thomas Blight, Matthew Zeunert, Alex Waye, Tom Powell, Jack Baker, Shane Jenner, Daniel Harvey, Josh Schmidt and Brad Schiller at Chateau Tanunda.
Pizza Nights @ Rolf Binder Trudy Robinson, Scott and Jan Rogasch with (back): Kym Robinson, Jordan Kies, Danny Robinson and Craig Rogasch at Chateau Tanunda.
Back by demand! Monthly on Friday Nights DH2798
Oct 11, Nov 15, Dec 13 ◊ Jan 17, Feb 14, Mar 14, Apr 11 Enjoy the view over vineyards from our verandah, where the casual setting is ideal to share a pizza menu created by well known Barossa Chef, Stuart Oldfield. Relax with a bottle of Rolf’s finest as the sun goes down and catch up with friends to celebrate the end of your working week.
3 Course Menu: ENTREE / PIZZA/ DESSERT or CHEESE $30.00 per person Lucky Door Prize! Rolf Binder wines available for purchase.
Oct 11th featuring live music by Darren Wotton & ‘The Wascals’ Book early! Phone (08) 8562 3300 or cellar@rolfbinder.com Corner Seppeltsfield & Stelzer Roads, Tanunda 24 Food AND Wine spring
Sharing a bottle of Gibson Wines were cruise ship buddies: Katie Hams, Rick and Jan Hilder, Di Johnson with (back): Russell Johnson, Peter Hocking and Chris Hams.
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Anolon® Endurance creates the perfect balance between functional beauty and the durability required for everyday cooking. With an Induction suitable base, Anolon provides superior control and performance on every cooktop. Enjoy!
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Features: Induction suitable. Create delicious meals on every cooktop ü DuPont Autograph 2 non-stick surface, Inside and outside the pan. The three- coat DuPont Autograph 2 non-stick features ceramic reinforcements for improved durability and performance. The non-stick surface is also metal utensil safe. ü Durable, Hard Anodised construction. Twice as strong as stainless steel, the hard anodised construction provides incred ble durability, with fast and even heat distribution for perfect cooking performance ü Anolon® SureGrip handles. Riveted, high quality stainless steel handles for maximum durability, with SureGrip for maximum comfort. The innovative, durable, ergonomic design provides a soft, cool to the touch, confident grip and features a convenient loop for hanging. Tempered glass, break resistant lids with Anolon SureGrip handles. Tight fitting lids maintain flavour, nutrients and moisture ü Lifetime Warranty ü Dishwasher safe ü Oven safe to 200C ü PFOA free
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42 Murray Street, TANUNDA P: 8563 3303 OPEN 7 DAYS www.villatanunda.com.au
DR5859-V15
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