and
FOOD WINE
n i r g p S 2014
INSIDE
WORLD FIRST IN
THE BAROSSA
WIN
ONE OF TWO
CIDER PACKS
BE INSPIRED MOUTHWATERING
RECIPE IDEAS
in this issue 2-3
Tracy’s food adventure
4-5
Winemaker follows
6-8
Barossa Farmers Market
9
In the kitchen
10
Must see Cellar Doors
12-13
Food Profile - Appellation
14-15
Between the Vines
16-17
Behind the Label
18
Celebrate Spring with Cider
20-21
Profile - Barossa Valley
22-23
Retail Therapy
24-25
Relax, Unwind, Enjoy
26-30
Barossa Trust Mark
food passion
31-32
- A world first
Out and About
Almond blossoms herald the arrival of Spring in Secret Valley, the spectacular Vine Vale garden of Jann and John Heneker. Revelling in the season’s rich bounty are the Barossa’s very own MasterChef entrants, Colin Sheppard, of Flaxman Valley and Tracy Collins, of Angaston who share a passion for both food and wine and tell their story in this issue.
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Spring Food AND Wine 1
New career on Tracy’s menu
2 Food AND Wine Spring
Tracy Collins is living the food adventure many only dream about. The Angaston mother of three made it to the top five in the Channel 10 reality TV series, MasterChef and says the experience confirmed a passion she already had for the food industry. “MasterChef has reinforced the direction that I wanted to go...It’s made it more tangible,” she said. Owner of The Green Room Salon and Spa in Angaston, the award winning business woman achieved high accolades during her 20 years in the hair and beauty industry. “Being part of the national styling team...I’ve been behind the scenes in all this glitz and glamour, doing hair and makeup for models and celebrity chefs. “But do you follow your dream and your passion or do you stick with what you know and do really well?” questioned Tracy. “It felt like too big a challenge to start up with food, so we got this crazy idea to enter MasterChef.” With encouragement from her winemaker husband, Jaysen, Tracy stepped out from behind the scenes and into the nation’s spotlight. “All of a sudden you are cooking to survive in a competition as opposed to my cooking which has been about enjoyment, preparation and time.
“It’s completely different when you have to think on you feet,” she explained, clicking her fingers to make the point. “They give you a moment’s notice and you have to think of a recipe! It was foreign to me and a bit of a shock to the system.” The television exposure means Tracy’s talent in the kitchen will further enhance Jaysen’s skills in their winery, Massena to create a true Barossa food and wine experience. “It’s something both Jaysen and I have both dreamed of doing for 15 years,” she said. “I got more adventurous with my cooking through showing our wines to wine buyers and having dinner based around our varietals.” Born and raised in the Barossa, Tracy is now looking back into her family’s Prussian heritage, experimenting with both local food traditions and those of different cultures whilst she develops her own food website. “I’m always exploring, experimenting, having a go at new things. But in saying that, I’ve got a batch of sauerkraut in my cellar. I’m going back to old traditions with some things and giving it a little modern twist. But you don’t want to ruin the integrity of tradition because that’s what it’s all about.” Tracy is aware of the modern diner’s search for new and exciting flavours and shares that same sense of adventure in her food philosophy.
“For me, when I was at home with the kids we couldn’t travel. My way of virtual travelling was to cook food from different countries. I learnt about different cultures through their cuisine which was really interesting.” Travelling is definitely on the menu for Tracy, gaining inspiration from around the world and back home. “When you think ‘Barossa’ it creates this beautiful, romantic notion; I don’t ever want to veer away from my roots, of where I come from. It’s more about an extension, of looking at other cuisines. It always comes down to sharing and eating together.” As she launches into a new career, Tracy knows there will be challenges ahead. She has her sights set on creating a food business that will allow her to share her love of food with everyday, busy households and making cooking as stress free as possible - a stark contrast to her MasterChef experience. “At the end of the day, for me it’s all about communal eating. Bringing people together, whether it’s your family during weekdays or your friends on weekends. The food is generous, flavoursome and honest... I’m not tricking it up. “It’s everyday, real food that people can accomplish using fresh, seasonal produce and enjoy with a good glass of Barossa wine.”
one. This really is all of my favourites rolled into g all together. toppin ble crum and y It combines my three favourite fruits, pastr t the fruits adjus and itute subst simply It is much easier than it looks and ... nality seaso and bility availa depending on their
SPICED APPLE, RHUBARB and BLUEBERRY CRUMBLE TART SWEET SHORTCRUST PASTRY 250g plain flour 40g icing sugar 180g chilled butter 1 egg yolk and extra water to make ¼ cup Alternatively use Careme Shortcrust Pastry
FRUIT FILLING 100g caster sugar 5-6 Apples peeled, cored & cut into 1 cm pieces (approx 600g) 300g Blueberries 300 g Rhubarb cut into 2-3cm lengths ½ cup Sugar 1 & 1/2 cups Water ½ vanilla pod
CRUMBLE 1 cup Self Raising Flour 1 cup Plain Flour 1/2 cup Icing Sugar 200g Butter 1 tsp Ground cinnamon 1 tsp Ground ginger Pinch Ground cloves (optional) Pinch Ground nutmeg (optional)
1. SHORTCRUST PASTRY RECIPE - Preheat the oven to 180 degrees - Place flour, icing sugar and chopped butter into a food processor and pulse until mixed together. With motor running, add water and yolk and pulse further until mixture forms a crumb - Pour mixture onto a lightly floured bench and work the dough for it to come together - Roll the mixture into a ball, cover with the cling film and refrigerate for 30 mins - Remove pastry from fridge, unwrap and place in between two pieces of lightly floured baking paper and roll out to 4mm thickness - Line a 20cm spring form tin with pastry and prick base with a fork several times. Place tart shell back in the freezer for 10 minutes. - Remove tart from the freezer and line with baking paper and add baking weights or dried pulses to enable blind baking of the base - Place in the oven for 15 minutes - Take the tart out of the oven allow to cool slightly before removing baking paper and weights
It’s always a family affair with Tracy’s ‘taste testers’ Charlie, 7; Harper, 9 and Fin, 12 having fun in the kitchen.
Experience the taste of our homemade sweets! ü Scottish Tablet ü Rocky Road ü Coconut Ice ü Coconut Rough ü Peanut Clusters ü Chocolate Marshmallows ü Spuds and so much more in store!
2. FILLING To make the filling place the apples, rhubarb and blueberries in a saucepan with the sugar and 1½ cups water and cook over a medium heat for 15 mins then set aside and allow to cool. Once cool, strain and allow to drain for 5 minutes. Set juice syrup aside for dressing the tart. 3. CRUMBLE To make the crumble, place all the ingredients in a bowl and crumble with fingers until fully mixed.
Gift baskets made to order
8563 1166 | 91 Murray St., Tanunda www.barossasweetshop.com.au
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4. ASSEMBLY Place filling in the premade tart shell and top with the crumble. Place in the oven for 40-50 mins until the topping is lovely and golden. Remove the tart from the oven and allow to cool before removing from tin. Dust with icing sugar and serve with poached fruit syrup and cream.
Spring Food AND Wine 3
From builder to winemaker and MasterChef favourite It wasn’t a sea change but a vine change to the Barossa that paved Colin Sheppard’s way to food and wine. And what a change it’s been; not only was Colin’s first release 2005 Flaxman Wines Shiraz rated one of the top 10 in the world through Wine State Magazine, he also managed to make it into the top ten cooks in this year’s MasterChef television series. Colin’s Barossa story began in 2004. Subconsciously though, the move from a successful Melbourne based builder to winemaker has probably been in the making for several decades. He laughs as he describes the journey and says he spent “at least 15 years developing his palate”, visiting the Barossa up to 12 times a year, “if not more” prior to the move. “I read a lot about how to make wine and obviously I drank a lot of good wine from the Barossa. “I just kept asking any winemaker that I met to let me come over and do vintage as a cellar hand. And in 2004 I got the chance for four weeks.” Colin rang his wife Fiona at the end of that vintage and said, “I’ve bought a vineyard and we’re moving!” Within months, they moved to Flaxman’s Valley and started a winery with their 6.5 acre home block of vineyard. The 51 year old’s love of cooking came about in a similar way and he credits his mum, who he reveals “was a terrible cook but a beautiful baker”, for inspiring him to learn. “To be honest, it could have just as easily been food that I went into instead of wine but there was no route for me to take to get there,” he explains. The MasterChef experience changed all that and this builder - come - winemaker is now cooking up a storm. “I’m a much better cook now than I was when I went into MasterChef, particularly for larger groups. I think my food is much more refined. It’s all the little things you
learn, what you pick up along the way.” In a quirky revelation, Colin says he was surprised to see the colour of his shirt in the opening credits of the TV series when it first went to air. “The shirt that I’m wearing was actually yellow and they coloured it in blue because they thought it was too wussy! I wasn’t allowed to wear that shirt again...” Whilst on the series, his wife of 18 years was looking after Flaxman Wines with help from local wine identities such as Damien Tscharke and Tim Smith. “Fi’s a very keen winemaker, she’s probably got a better palate than me, she just doesn’t talk it up as much as I do! With the 2014, if it’s wonderful it’s hers and she tells me if it’s not, then it’s mine!” Colin describes the dream he and Fiona share as he plates up a lamb dish in the outdoor alfresco area between a cottage cellar door and outdoor wood oven - a reminder of his past life as a builder. “We want to host 12 people for lunch, twice a week maximum. I want them to feel like they are coming to have lunch with me. “That’s why I fell in love with the Barossa, I got invited to people’s tables and ate with them and drank with them. I’ve got fantastic friends from those experiences and I want others to get that experience.” As a cook he describes himself as eclectic. “I’m willing to give pretty much anything a crack.” And as a winemaker he says, “I like really elegant, subtle wines. Probably the wines that we make tend to be a bit lower in alcohol that is typical in the Barossa. I’m looking for refinement and elegance rather than big power. Bringing the two loves together is what Colin enjoys most. “It’s a fun and interesting thing for me to do because I know my own wines intimately and I know food really well. For me, it’s great fun matching stuff up,” he said.
e r o m . . . h y c r e u k M a B a n a th Tasty ed fresh treats bak ay! every d
Homemade Gelati – so many flavours!
181 Murray Street, Tanunda 4 Food AND Wine Spring
Ph 8563 0096
EAT IN OR TAKE AWAY!
DH3266
COLIN’S SUMAC CRUSTED LAMB WITH CAPSICUM SALAD Ingredients
“
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1 lamb back strap about 500 grams 2 red capsicums 2 yellow capsicums 100 grams feta cheese 100 grams baby rocket 1 tbs salt 1⁄2 tbs sumac 1⁄2 tsp cracked black pepper 6 tbs pomegranate molasses 6 tbs olive oil Method Preheat oven to 180 degrees. Place capsicums on a baking paper lined tray and roast for 30 minutes until well blistered. Remove from oven and place in a plastic bag to sweat. For about 10 minutes. Remove lamb from fridge and allow to come to room temperature about 20 minutes. Mix the salt, sumac and pepper together in a small bowl. Peel the capsicums and break open and remove the seeds and membrane. Slice lengthways into 5mm strips and put aside Put the pomegranate molasses and olive oil into a small jar and shake to combine Cut the backstrap in half and rub with olive oil. Sprinkle over salt, sumac and pepper mix. Cook backstrap in a hot frypan for approximately 4 minutes per side (for medium rare). Remove from pan and loosely wrap in tin foil for 8 minutes to rest. Place rocket on serving platter. Decorate with red and yellow capsicum. Crumble fetta over the top and dress with pomegranate dressing, reserving a little to dress the lamb. Slice lamb on the diagonal into 6mm slices and lay over the top of the salad. Dress with remaining pomegranate molasses.
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We look forward to serving you 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
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Spring Food AND Wine 5
SPRING Produce Guide
Kerry Cleopatra of eKoo tea.
Ah, spring! What a wonderful time of year. There’s something magical about waking up and stepping outside on those first warm mornings of the new season….and of course walking through your veggie patch and making lists of all the work that needs doing! Luckily our stallholders here at the Market have been beavering away through Winter to ensure that Spring produce is fresh, fabulous and ready to go. Early Spring combines the best of both worlds - we still have all that zingy Winter citrus available such as oranges, mandarins, juicy lemons and tangerine which are beautifully complimented by the first of the Spring fruits like strawberries. Try gently poaching some new season strawberries with some rhubarb which is still plentiful and inexpensive to make a quick and delicious dessert. Or make the most of Trevallie Orchard’s delicious crunchy apples and pears, including pakham pears, corella pears, Jonathan apples and Lady Williams apples. Their perfect fruit is just $4/kg with slightly blemished fruit at $1.50/kg and juicing fruit for only 50 cents/kg. Fantastic! Spring beans also start to make an appearance (hooray!) so keep an eye out for those beautiful plump little pods. Also poking their heads up are the first asparagus - crisp and crunchy and just asking to be served with a runny, free range egg and some grated parmesan. Or combine them for a quick and easy pasta - a few handfuls of peas and roughly chopped asparagus spears lightly sautéed in olive oil and a little garlic, tossed through some Weich’s egg noodles and finished with a blob of crème fraiche. No matter what favourite Spring dish you’re craving after a long, cold winter, you’re sure to find the freshest ingredients here at the Barossa Farmers Market.
New season olive oil straight Check out Tathra Homestead, Cornucopia Farming or Kurianda! from the tree!
Real food from the homes and farms of the Barossa
The Barossa Farmers Market 7.30am to 11.30am every Saturday Corner Stockwell and Nuriootpa Rds, Angaston barossafarmersmarket.com.au
DR7158-V4
6 Food AND Wine Spring
It’s all here at the Market!
eKoo workshops
Spring is the season of re-birth and renewal and with that in mind Kerry Cleopatra of eKoo tea - a well known face here at the Market will be hosting a series of workshops to help gently guide you onto a more vibrant and healthful path. The workshops will run during Market hours and feature easy, stress-free ways to incorporate
fresh, seasonal Market produce into your life. Think green smoothies, do-able raw food and healthy tips and tricks that are simple, intuitive and kind. Ke e p a n e y e o n o u r w e b s i t e b a r o s s a fa r m e r s m a r k e t . c o m . a u a n d Facebook page for more details and information on how to book.
Freshly Baked Sourdough Bread for the Barossa Farmers Market every Saturday morning. 7:30 - 11.30am
DR7577-V3
Now baking with Lauke’s Organic White and Wholemeal flour!
Helping you have a Gluten Free day
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Our ran fresh Glu ge of produce is ten Free a every Satu vailable the Baross rday at a Farmer s Market!
Made with local products and seasonal produce when available
0439 590 210
HAVE YOU TRIED OUR VERJUICE?
HUTTON VALE FARM LAMB Available every Saturday morning at the Barossa Farmers Market. Phone orders welcome. Thank you for eating Barossa grown food. 0427 639 088 or 8564 8270 www.huttonvale.com
üSalad dressing üDeglazing üRoasting üPoaching fruit üAs a beverage AVAILABLE FROM THE BAROSSA FARMERS MARKET 13 Murray Street, ANGASTON m. 0412 153 243 p. 8564 2182 www.smallfrywines.com.au
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Spring Food AND Wine 7
ICE CREAM! Spring is here and that means it’s time for icecream again! Luckily, everyone has two stomachs - a regular stomach and an ice cream stomach. This means that it doesn’t matter how much you have eaten there is always room for ice cream! The Barossa Valley Ice Cream Company was established in November, 2012 with the idea of producing fresh frozen desserts made from whole natural ingredients and using traditional recipes.
YUMMY SWEET
We use dairy from Jersey Fresh, Mylor strawberries, Gully Gardens pears, and Small Fry verjuice, just to name a few of the ingredients we source from our fellow stallholders at the Barossa Farmers Market. Where we can’t source locally, we purchase organic and/or from suppliers who support sustainable fairtrade farms, such as our Vanilla Bean and 70% Belgian chocolate. Plus, every product is gluten free.
We are at the Barossa Far mers Market ever y Saturday morning from September to April inclusively, and at various events around the Valley and South Australia. Our delicious ice creams and sorbets can also be purchased from various wineries and cafes throughout South Australia. For more information contact Julie on 0409 200 292 or wwwbarossavalleyicecream. com.au
COLD
!!
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t s e B e Th White
in the Barossa Award Winning Small Batch
Artisan Beer
HAND CRAFTED IN ANGASTON
Tasting and sales at Barossa Farmers Market
FRESH FROM OUR FAMILY TO YOURS!
0409 434 702 www.rehnbier.com.au
Healthy Local Fresh See us at the Barossa Farmers Market every Saturday
Fresh
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8 Food AND Wine Spring
Phone: 8562 8113 Fax: 8562 8520 GREENOCK S.A.
carcoolajersey@bigpond.com
DR6639
JERSEY FRESH
Living off the land Mrs Shirley Bell of Hamilton has always lived on a farm and values living off the land. Growing up on a farm, most of the food was sourced from home. “Meat, eggs and vegetables are what I cook with the most,” said Shirley. “My mother taught me to cook when I was young,” she explained. “She was a good cook, but not very adventurous, although, many weren’t back then.” Shirley has been living on her current property, her late husband Mr Barry Bell’s family farm, for 56 years. She explained how her family has always farmed sheep and she and Barry rarely made a trip to the butcher. “We used our own meat and did a lot of our own cuts.” Shirley also uses the eggs from the farm’s chickens, particularly when spoiling her family with desserts. “I enjoy preparing desserts and often end up with the fiddley jobs for parties,” she explained.
“I usually have to make the pavlovas and birthday cakes.” Shirley explained how she spends more time cooking for others than herself and enjoys putting on a spread for everyone. “I cook a lot for my family and friends,” she said. “I guess it comes from being a nurturing mother. I like to keep everyone well fed. “I feed whoever comes around,” she added. Shirley said cooking skills run in the family and she enjoys spending time cooking with her daughters and their children. “All of my daughters are quite good cooks, so are my granddaughters,” she said.
Mrs Shirley Bell prepared a lamb and sweet potato stew using produce from her farm.
Slow cooker lamb and sweet potato stew 1kg of lamb forequarter chops 1 onion finely chopped 2 sticks of celery cut in 2cm lengths 1 meal sized sweet potato cut into chunks 1 parsnip cut into 2cm rounds 2 carrots cut into 2 cm rounds Beans, peas and broccoli if desired Mix 2 litres vegetable stock 2 tablespoons of Worcestershire sauce 1/4 cup cornflour Method: flour then brown Coat the lamb forequarter chops in plain with a little oil in frying pan. ip, carrots Place the onion, celery, sweet potato, parsn bottom the in d desire if oli brocc and and beans, peas . of the slow cooker, and then add lamb chops sauce and Mix vegetable stock with Worcestershire add to meat and vegetables. . Cover and cook on low setting for eight hours of To thicken stew mix cornflour in 1/4 cup cold water then stir in. Cook uncovered for 15 minutes to thicken. Serve with crusty bread.
Welcome to 1918 A true Barossa Valley Food and Wine experience...
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OPEN 7 DAYS LUNCH & DINNER Phone: 8563 0405 94 Murray Street, Tanunda
Send your full name and contact details along with your preferred cider variety to competitions@leadernews.net.au include in the subject line ‘Hills Cider Promo’ to be in the draw Winners will be published in The Leader Newspaper and notified by phone.
www.1918.com.au
EW0269-V3
Competition ends Thursday, September 28. Entrants must be 18 years or older.
Spring Food AND Wine 9
MU ST SE E
OPEN 7 DAYS
Experience the lifestyle of the Barossa at Elderton Wines...
3-5 TANUNDA ROAD, NURIOOTPA , SA 5352 PH: (08) 8568 7878 WEB: www.eldertonwines.com.au
EW0524-V2
out over our 1894a Sit by Look the open fire & enjoy Command Vineyard local produce plate, afrom our whilst heartycourtyard bowl of soup orsipping one a glass of wine & enjoying a of our rich Command Shiraz local produce plate & Beef pies!
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Cellar door open 11am-4pm Fri, Sat, Sun & Mon Find us: 112 Rushlea Road, Eden Valley Buy wines online: www.fernfieldwines.com.au Contact us on: 0402 788 526
DH3407
Meet Bec & Scott, the owners and winemakers, while you taste our boutique wines and enjoy the serene views from our historic cottage. Our wines, made by hand in our winery feature a classic Eden Valley Riesling and a range of rich full-bodied reds.
Visit our Barossa Valley Cellar Door Open daily 10am-5pm 30 Tanunda Road, Nuriootpa P: 08 8568Â 8408 Barossa.cellardoor@penfolds.com.au www.penfolds.com
DR8379
Call in to experience our new Cellar Door OPEN 6 DAYS Monday - Friday Saturday
9.00am to 5.00pm 11.00am to 4.00pm
Ph: 8564 3036 www.thornclarkewines.com.au 266 Gawler Park Road, Angaston
As As youyou taste ourtaste wines prepared to share As taste you our wines ourbewines be prepared be prepared to share tostories share stories stories CELLAR DOOR CELLAR CELLAR DOOR DOOR 1 Lyndoch Valley Road 1 Lyndoch 1 Lyndoch Valley Road Valley Road with ourwith winemakers or or family, our renowned with our winemakers our winemakers family, or enjoy family, enjoy enjoy our renowned our renowned Lyndoch, SA 5351 Lyndoch, Lyndoch, SA 5351SA 5351 gourmet platters plus we we make excellent coffee too. All All intoo. gourmet gourmet platters platters plus plus make we make excellent excellent coffee coffee too. inAll inp: 8+61 p: +61 8524 5560 8p:8524 +61 85560 8524 5560 www.schildestate.com.au www.schildestate.com.au a beautiful a beautiful courtyard courtyard setting in the inheart the heart of Lyndoch. of Lyndoch.www.schildestate.com.au a beautiful courtyard setting insetting the heart of Lyndoch.
purebarossa@schildestate.com.au purebarossa@schildestate.com.au purebarossa@schildestate.com.au
10 Food AND Wine Spring
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Start your exploration of of thethe Southern Start Start your your exploration exploration of the Southern Southern Barossa atat Schild Estate Cellar Door Barossa Barossa Schild at Schild Estate Estate Cellar Cellar Door Door
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BAROSSA VALLEY PRODUCE Ask in store today or visit www.barossa.coop
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Fruits subject to change due to seasonal availability.
FRESH FRUIT
Ask in store today or visit www.barossa.coop NURIOOTPA
BA15589
NURIOOTPA
Spring Food AND Wine 11
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Executive Chef at Appellation, Ryan Edwards.
Showcasing the very best produce of the region Appellation at The Louise on Seppeltsfield Road, Marananga offers guests, a unique Barossa Valley dining experience with a menu that showcases the very best in wine and produce from around the region. The award winning restaurant owned by Jim and Helen Carreker has recently been awarded Best Contemporary Regional Restaurant at the South Australian Restaurant and Catering Awards night, as well as winning hall of fame status for its wine list in the Gourmet Traveller Awards. Appellation has also been listed in the top 225 wine lists in the world by World of Fine Wine and has been awarded the Best of Award for Excellence in the Wine Spectator Magazine. “It has been a good year so far,” said Executive Chef at Appellation, Ryan Edwards. Ryan, who has been cooking for 17 years, undertook studies in commercial cookery at Regency TAFE before moving to Queensland where he worked in Port Douglas, eventually moving to the Barossa Valley to work at Appellation where he has been for the past seven years.
Tuesdays at Appellation... Be local, eat local. Tuesdays is locals night at Appellation. Our chefs choose the menu and you sit back and enjoy!
12 Food AND Wine Spring
Ryan and his team including local talent Jamie Wall, Head Chef; Emily Laubsch, Sous Chef; and Abby Osborne, Chef de Partie; Emma Welling, Restaurant Manager; Cassaly Fitzgerald, Sommelier and front-of-house team, offer guests multiple nightly dinner options. “Nightly we offer a changing menu of seasonal selections with a focus on balanced wine friendly dishes, as well as a five course tasting menu served with a beautiful selection of local wines,” said Ryan. “Once a month we offer guests the ability to share a table with a local winemaker with a menu matched to their wines. “It’s a fun night of great food, wine, company and conversation. “And Tuesdays at Appellation is local’s night where my team and I choose what you eat!” Ryan says spring is a wonderful time of year in the life of a chef and likes to let the local ingredients do the talking throughout his menu. “Asparagus and wild fennel grown in the local creek, globe artichokes from everyone’s gardens, sprouting broccoli and baby beetroots will always be amazing at this time of year,” Ryan said.
It’s casual, relaxed, fun and delicious. 3 course menu $65 Bookings essential Ph: 8562 4144 P.S.You don’t have to be local to come along!
375 Seppeltsfield Road, Marananga Ph: 8562 4144
www.appellation.com.au E: dine@appellation.com.au
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One of the aspects which proudly sets Appellation apart from other restaurants lies in its commitment to local suppliers. “We have a symbiotic relationship with our region,” said Ryan. “As it grows and improves so do we, this has a lot to do with owner Jim’s foresight and travel experience. Produce for Appellation’s menus is often sourced nearby, with friends and neighbours of the business dropping off various ingredients. “We shop at the Barossa Farmers Market, source the best beef in the state and only use South Australian seafood… so wherever possible we use produce that is local and South Australian. “We have nurtured relationships with growers in the Valley to grow food just for us and we have our own small kitchen garden where the chefs are the ones you see out there picking and digging. “We spend time collecting locally, growing wild foods such as almonds, olives and fennel pollen and we go to the market every week to see what’s in and what’s not.” As a restaurant situated in the very heart of the wine region, Ryan and his team work hard to show off every aspect of producer life in the Valley through Appellation’s menus. “It is really important to us as a restaurant in the middle of a wine region, in the middle of a produce driven region visited for amazing wines to show there is more to the state of South Australia and to the Barossa Valley in particular,” said Ryan. “We want to encompass a way of life that is driven by the dramatically changing seasons and we want to show off what we have found in the way of growers and suppliers and of the Valley’s winemakers. “The effort is in sourcing the ingredient, treating it with respect and understanding and serving it with a sense of generosity and simplicity. “I believe if you are true to your philosophy, your cuisine will always be unique.” Appellation is located at The Louise, a 15-suite luxury lodge on Seppeltsfield Road and provides stunning vineyard views. Appellation is open for dinner nightly, with the Wine Bar and terrace open from 5p.m.
Spring Food AND Wine 13
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Between The Vines... Hi Everyone,
Welcome to another instalment of between the vines. The two Winemakers I asked to partake on this occasion are Stuart Bourne, A.K.A. Stuey, from Chateau Tanunda and Micheal Papps from Yelland & Papps wines. Both are very different winemakers in their own right, but the thing that they both enjoy and bring to their wines is the chemistry behind the scenes. Having worked with each of these individuals through a vintage, it struck me they both have mastered the importance of the chemistry of wines and the need to create a balance when nature is imbalanced. Winemakers are very skilful and their palates in tune to the variances that nature throws at them in every vintage, thus the chemistry is a vital knowledge to have. Both these Winemakers are really enjoying bringing the lesser known varieties to the consumer with the use of Primitivo, Roussane, Carrignan, Barbera and Dolcetto, Graciano as either blends or as a single variety. So have a read of their answers and the recipes they have submitted, because as we all know every Winemaker wants to be a Chef! Bon Appetite and cheers,
Damon
EXPERIENCE OUR NEW SPRING MENU TODAY!
30 Murray Street Angaston - Phone 8564 2901 - www.40scafe.com.au 14 Food AND Wine Spring
Stuart Bourne
DR8342-V2
- Winemaker, Chateau Tanunda
What brought you into winemaking? Love food, love wine, love gardening, love science What do you drink when at home? Closet Pinot drinker What is your favourite food style or dish? Asian What do you consider the next big thing in consumer taste in wine? Exploring the blends not just plain varieties any more What can’t you do without in the winery? Forklift Do you have a dog? Yes. Daisy Where would you like to be in ten years? Still living in beautiful Angaston Your past time or hobby? Golf and my beloved motorcycle What would you take on a desert island? Family, ipod and beer (hope the family brings extra batteries for the iPod) Who are your four ideal dinner guests? Bill Clinton, Peter Garrett, Kofi Annan & Al Gore How do you like your wine glass? Half full or a half empty? Half full How many feathers does a chicken have? 4,890 If you weren’t a winemaker you would be? Very bad golf pro Most outstanding achievement? Seeing E&E Black Pepper Shiraz still as an outstanding wine on Langton’s classification
Bun cha
Serves 4 • 1 tablespoon grated palm sugar • 2 tablespoons fish sauce • 2 garlic cloves, coarsely chopped • 2 stems lemongrass, pale section only, finely chopped • 2 French shallots, peeled, coarsely chopped • 500g pork mince • 200g dried rice stick noodles • Vegetable oil, to grease • 100g bean sprouts • Fresh basil sprigs, to serve • Lettuce leaves, to serve • Dipping sauce
• • • •
80ml (1/3 cup) fish sauce 125ml (1/2 cup) fresh lime juice 2 teaspoons grated palm sugar 2 long fresh red chillies, seeded, finely chopped
Stir the palm sugar and fish sauce in a saucepan over low heat for 2 minutes or until the sugar dissolves. Set aside to cool completely. Place the garlic, lemon grass and shallot in a mortar and use a pestle to form a paste. Place palm sugar mixture, garlic mixture and mince in a bowl. Stir to combine. Cover. Place in the fridge for 4 hours to marinate.
the fish sauce, lime juice, palm sugar and chilli in a bowl until combined. Place the noodles in a bowl. Cover with boiling water and set aside for 5-10 minutes or until tender. Drain and divide among bowls. Shape 2-tablespoon portions of the mince mixture into patties. Lightly brush a chargrill or barbecue grill with oil. Preheat on medium. Cook half the patties for 3-4 minutes each side or until lightly charred. Repeat with remaining patties. Top noodles with patties. Serve with bean sprouts, basil, lettuce and dipping sauce.
Meanwhile, to make the dipping sauce, whisk
Michael Papps
- Winemaker, Yellan & Papps
What brought you into winemaking? Drank too much wine. Too save money, made some of my own, then it went from a hobby into a full time gig What do you drink when at home? Pinot, Grenache and European What is your favourite food style or dish? Spices, Lamb Shanks – comfort food What do you consider the next big thing in consumer taste in wine? Alternative varieties What can’t you do without in the winery? Radio and beer fridge Do you have a dog? No Where would you like to be in ten years? Doing the same as now....but being twice the size would be great Your past time or hobby? Eating and drinking with friends What would you take on a desert island? Wine and family Who are your four ideal dinner guests? Heston Blumenthal, Joel Selwood, Dave Grohl, Jennifer Hawkins How do you like your wine glass? Half full or a half empty? Half full How many feathers does a chicken have? Dead 0. Alive 1,000 If you weren’t a winemaker you would be? Wine industry somewhere Most outstanding achievement? Couple of kids and taking out a trophy in the Barossa Wine Show
Spiced Slow-cooked Lamb Shanks Serves 4 • 4 lamb shanks • sea salt and freshly ground black pepper • 1 teaspoon coriander seeds • 1 small dried red chilli (or 2 teaspoons chopped fresh chilli) • 1 teaspoon fresh rosemary • 1 teaspoon dried marjoram or oregano • 1 tablespoon flour • 1 tablespoon olive oil • 1 clove of garlic, finely chopped • 1 large carrot, quartered and finely sliced • 6 sticks of celery, quartered and finely sliced • 2 med/lrg onions, quartered & finely chopped
• • • • •
2 tablespoons balsamic vinegar 170ml dry white wine 6 anchovy fillets 2 x 400g tins of plum tomatoes 1 handful of fresh basil, marjoram or flat-leaf parsley, roughly chopped
Season the lamb with sea salt and freshly ground black pepper. Smash up the coriander seeds and dried chilli and mix with the chopped rosemary and dried marjoram. Roll the lamb in this mixture, pressing it in well. Dust the lamb with the flour.
Heat a thick-bottomed casserole pan, add the oil, brown the meat on all sides and then
remove from the pan. Add the garlic, carrot, celery, onions and a pinch of salt and sweat them until softened.
Add the balsamic vinegar and allow it to reduce to a syrup. Pour in the white wine and allow to simmer for 2 minutes. Add the anchovies (these really seem to intensify the lamb flavour) and then add the tinned tomatoes, kept whole. Shake the pan and return the lamb to it. Bring to the boil, put on the lid and simmer in the oven at 180˚C for 1 ½ hours, then remove the lid and cook for a further ½ hour. Skim off any fat and taste for seasoning. Finally, stir in a handful of roughly chopped fresh basil, marjoram or flatleaf.
Spring Food AND Wine 15
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16 Food AND Wine Spring
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A family tradition since 1955
BULLS BLOOD
Through the Decades
In 1967, Rolf Heinrich Binder made the first Australian ‘Bikavér’ (Bulls Blood), a wine from his homeland of Hungary. Decades later, the family is still producing Bulls Blood, using estate grown, premium Shiraz and Mataro pressings from historic bush vines planted in the 1880s. Taste and celebrate ‘Bulls Blood through the Decades’ for the very first time with a long table lunch at the Cellar Door on the 5th Oct at 12 noon, to coincide with the release of the outstanding 2010 vintage. Owen And rews has created a fantastic 4 course lunch menu matching new release and rare, museum wines to some delicious dish es. Bookings required.
FRIDAY PIZZA NIGHTS
They’re back this Spring/Summer! the view Join the festive long table on the verandah and enjoy g ideal to over gardens and vineyards, with a fun, casual settin ld. share a 3 course menu created by Stuart Oldfie and family s friend with up catch Relax with a good bottle and week! work your of end the ate to celebr 16th January, Event Dates: 14th November, 12th December, ed. requir 20th February, 20th March. Bookings
Phone 8562 3300 or cellar@rolfbinder.com
Open Mon-Sat 10am-4.30pm (Sundays on Long Weekends) CNR SEPPELTSFIELD & STELZER ROADS, TANUNDA
DH3397
r its ized fo g is pr the region n li s ie alley R ity and atest Eden V y and longev stralia’s gre pected u c A n e f r by s ny o vibra tainly es ma wine, made eans, is cer c u d o r p is D h ta T . is s r g h Rieslin inemaker, C t ure tha white w em. ts ens sh, vibrant h ig n l th e one of ays and coo s develop fr aling, well d e e Warm iesling grap taining app R re y these ours whilst n Valle v 14 Ede e 0 fruit fla d acidity. 2 is th e lim balanc ully fragrant, cate lemon- ith a zesty li tf w Deligh displays de ral aromas that linger g o s Rieslin and rose fl floral flavour m , o ft s o s s blo nd core a citrus the palate. n well o
Spring Food AND Wine 17
Ce
t a e r s p b ring e l
g r a e a h t cider... t i w
HILLS APPLE CIDER
HILLS PEAR CIDER
BAROSSA CIDER CO APPLE CIDER
BAROSSA CIDER CO PEAR CIDER
Made from 100% fresh Adelaide Hills apples. Fruit driven style with a bright straw colour and great acid backbone. Vanilla and lime/ sherbet characters shine through a palate that actually tastes like apples. A well balanced, complex, clean, lightly carbonated cider that finishes dry and fresh.
Made from 100% fresh Adelaide Hills pears. Clean, spicy notes, and a bright vibrant green/pale straw colour. A crisp, fruit driven style with great real fruit complexities, this pear cider shows perfectly balanced skin extraction, a luscious mouth feel and a fresh, drying finish.
The Barossa Valley Cider is a tank fermented apple cider, made from a special blend of South Australian apples. It has a full rich and creamy flavour, with a perfect balance of fruit sweetness and acid – accentuated with a crisp mouth feel of freshly squashed apples. (5.0% alc). The Barossa Valley Cider is gluten free and vegan friendly.
The Barossa Valley Cider is a tank fermented pear cider, made from a special blend of South Australian pears. It has a full rich and creamy flavour, with a perfect balance of fruit sweetness and acid – accentuated with a crisp mouth feel of freshly squashed pears. (5.0% alc). The Barossa Valley Cider is gluten free and vegan friendly.
The Hills Cider Company [/hills/ /cider/] - noun
1. made from home grown ingredients by aussie bred craftspeople supporting our own farmers and families. 2. with integrity and honesty. No concentrate, no intervention, no imported ingredients. (see also: ‘australian’, ‘local’, ‘handcrafted’, ‘support’.) 100% FRESH AUSTRALIAN FRUIT
thehillscidercompany.com.au
18 Food AND Wine Spring
Kensington Palace
New range by Maxwell & Williams available in store now Prices starting from $14.95
WITH ELEGANT AFTERNOON TEAS
Devonshire Tea
Served fresh daily at Rumours Espresso Found in the heart of Wohlers
Open 7 Days www.wohlers.com.au 79 Gawler St, Mount Barker 8391 2572 165 Richmond Rd, Richmond 8234 2000 101 Murray St, Tanunda 8563 3494 Salt & Pepper 109 Murray St, Tanunda 8563 3494 *Pictures for illustration purposes only. Rumours Espresso available at Tanunda and Richmond only.
DR8354
Spring Food AND Wine 19
s r e h t o r b n B o we
t s i w t new
Hugo and Oscar (right) of The Barossa Valley Cider Co.
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Fermenting is in Oscar and Hugo Bowens’ genes, but rather than following in their parents’ winemaking footsteps, the brothers have decided to use apples and pears instead of grapes. Oscar and Hugo established Barossa Valley Cider Co. in March, 2013 after witnessing the cider boom first hand. “I was working at Dan Murphy’s store while I was studying and I could see that there was a demand for good quality cider,” said Oscar. The sons of local winemakers, Anita and Randolph Bowen, both spent time working in wineries after they finished school, before completing further study. After Oscar studied marketing at university and Hugo had been working in the mines, they travelled to Europe to research
20 Food AND Wine Spring
cider production. “We were already making the apple cider before we left,” explained Hugo. “But the pear cider came as a direct result of the trip.” “We were particularly inspired by the history of cider production in Normandy and the drier style of cider produced there, compared to the Swedish cider style, which are generally sweeter,” explained Oscar. “Ours is somewhere in between.” Barossa Valley Cider products are now available in many local venues both on tap and in bottle as well as in numerous Adelaide and interstate venues. Three months ago, the company began exporting to Singapore, where it is sold in a number of premium venues. “We hope to be able to crack into other
Asian markets and eventually export to America,” Oscar said. The pair explained how they like to keep everything South Australian. “We only use fresh local South Australian fruit, which we then press to get our pure juice that we ferment and bottle in the Barossa. We source all our packaging from within South Australia,” said Oscar. Hugo explained their cider is made using the classic sparkling wine charmat method of fermenting under pressure. “At Barossa Valley Cider, we use a natural fermentation process, and nothing extra is added at any stage of production. What we bottle is a pure cider,” he said. “We are lucky to have access to excellent fresh produce grown in South Australia, which
was a priority for us, in order to produce a premium product. “Using fresh, locally grown fruit was a no brainer. By using premium, fresh produce and taking extra care in the way we make our cider, delivers a very high quality cider,” Oscar explained. Oscar, 25 and Hugo, 23 have been extremely grateful for the support shown by local businesses and consumers of their cider. To thank the local community, who have helped them get their business up and running, the brothers decided to give back to their local community, by becoming a major sponsor of the local charity, Foundation Barossa. “We were impressed by the work of Foundation Barossa in providing opportunities
for young people in the Barossa to enable them to undertake further education and pursue their career goals,” said Oscar. Oscar and Hugo bring to their business different but complementary personalities, experiences and skills. “I am a practical person,” said Hugo. “I enjoy the production and logistic aspects of the business. I also oversee the administrative aspects of the business.” “Oscar’s qualifications in marketing and sales, and his production and sales experience in the alcoholic beverage industry, complement my role in the business”, added Hugo. “We work to our strengths and that helps us to work well as a team and create a quality product,” said Oscar.
4 Packs Now Available
EW0651-V2
Apple & Pear
Spring Food AND Wine 21
RETAIL THERAPY Ironstone Cottage has an extensive range of unique and contemporary gifts, homewares and European made products. We would love to welcome you in-store and help you discover that special something!
We have moved
IRONSTONE COTTAGE EW0636
Barossa’s home for sophisticated and charming Gifts & Homewares
8563 2078 | 78 murray street, tanunda. seven days.
Phone 8563 2852 Open Mon-Sat 10am-5pm, Sun 10.30am-4.30pm 56 Murray Street, Tanunda Shop online www.ironstonecottage.com.au
trading hours: mon-tues: 11-4, wed-fri: 10-5, sat: 10-4, sun: 11-3 progenyfashionanddesignhouse
and look forward to seeing you at our new home where you can find all those things you’ve grown to love in one, big, beautiful space.
GIFT VOUCHERS AVAILABLE
EW0658
Hidden Treasures of Eudunda
Hello fashion, home, soul and beautiful things Spring...
69 Murray Street, Tanunda Ph 08 8563 0857 follow us at www.facebook.com/AlabasterBarossa
We’ve been looking forward to seeing you
GIFTS FOR ALL OCCASIONS
Come see our new
22 Food AND Wine Spring
EW0664
Phone 8581 1608 9 Bruce St EUDUNDA
EW0657
69 Murray Street, Tanunda Ph: 08 8563 0857 Mon - Fri 10-5 Sat 11-4 Sun 11-2 www.alabasterstore.com.au
Make your house a home... inspiring creative cooks SPRING 2014
SEPTEMBER
RETRO
Workshop Schedule Chalk Paint™ 101 Workshop Saturday, September 6, 1 PM - 4 PM Chalk Paint™ 102 Workshop Saturday, September 13, 1 PM - 4 PM Chalk Paint™ Super Starter Workshop (101 & 102 all in 1 day) Sunday, September 14, 10.30 AM - 4 PM Chalk Paint™ Art Techniques Mixed Media Workshop Saturday, September 20, 1 PM - 4 PM Colour Mixing with Chalk Paint™ Workshop Sunday, September 28, 1 PM - 3:30 PM
The Co-op Logos
TheCo-op_CMYK TheCo-op_SPOT
TheCo-op_MONO
EW0493-V2
21 Murray Street, Nuriootpa
DR8355
Phone: 8568 6023
WORKSHOP LOCATION: Shop 2, 49A Murray Street, Angaston, SA 5353
Contact us to make your workshop booking:
TELEPHONE: (08) 8564 2772 or BOOK ONLINE: www.brocante-in-thebarossa.com/shop
TheCo-op_BLACK
ceramics
home wares
TheCo-op_MONOrev
DR8378
TheCo-op_CMYKrev
Share the Barossa
antiques TheCo-op_CMYKrev
TheCo-op_MONOrev
bedding
Fantastic for Christmas Gifts, Birthdays or even as a ‘Thank You’
To order call
043I 8I2 962 41a Queen Street (crn Yeti Rd), Williamstown SA
Wednesday to Sunday 11am - 4pm (08) 8524 6610
www.dragonflyantiques.com.au
EW0637
Spring Food AND Wine 23
Cafe & Patisserie
Coffee & Fresh Cakes, Muffins, Truffles & Biscuits.
SO MANY REASONS TO LOVE NOSH... > All foods made with local Barossa produce > Voted in the top 100 coffees in Australia > Organic Fair Trade Coffee > All day breakfast > Catering for all dietary requirements including vegan, vegetarian and gluten free > Kid friendly with a children’s play area > Free Wi-Fi OPEN 7 DAYS A WEEK
0428 817 029 32a Murray Street, Tanunda
OPEN 7 DAYS Phone 8564 3275 65 Murray Street, Angaston
DH3404
EW0639
nosh
Wanera Wine Bar &Restaurant
Relax Unw An AffordAble
Coffee time is anytime! DR8345
fine dining experience
Treat your tastebuds to rich flavour coffee and fresh baked delectable goodies!
Enjoy a coffee and take in the spectacular views from our deck.
Spring
DINING
Special
Mention this ad and save 10% off the bill, Monday to Friday for Breakfast or Lunch.
Valid to the amount of $25 per bill. Offer expires Oct 31, 2014.
www.sacompanystore.com.au 24 Food AND Wine Spring
Phone: 8563 0096 181 Murray Stre et, Tanunda
DH3265-V2
Phone 8564 2725 • 27 Valley Road ANGASTON
STOP, SHOP AND RELAX
Rumours... found in the
Heart of Wohlers
Enjoy alfresco dining this spring with plenty of room for the kids!
We offe r gluten , dairy a nd suga r free op tions as well as vegan a nd vegetar ian!
Open 7 Days
Mon - Sat 9am - 5pm, Sun 10am - 5pm
DR8411
Mon - Fri: 8.30 am - 5.30 pm, Sat - Sun: 8.30 am - 3.00 pm
EW0661
Phone 8563 3116
117A Murray St, Tanunda - behind Priceline
101 Murray St, Tanunda 08 8563 3494
ind Enjoy Enjoy Spring with a delicious coffee in our Secret Garden!
Sourced Local. Made From Scratch. Cooked Fresh.
EW0663
Delicious Campos Coffee Beans available to purchase in store. 250g & 1kg bags, can be ground to order!
Breakfast l Lunch l Dinner
EW0659
8562 2882 ~ 29D Murray Street, Nuriootpa
Monday - Friday 8.30 am - 4.30 pm & Saturday 9 am - 1 pm CLOSED PUBLIC HOLIDAYS EW0659
28-30 Barossa Valley Way, Lyndoch l Ph: 8524 4074 Open 7 days 8am - Late l Dine-in or Takeaway Spring Food AND Wine 25
Initiative gains momentum It is a stamp of authenticity, a symbol recognisable across the region and beyond as 23 food, wine and tourism operators join the Barossa Trust Mark. Eight pathfinders have helped steer this initiative over the last 12 months and now mentor 17 new licensees inducted in August. Spearheaded by the Barossa Grape & Wine Association, the Barossa Trust Mark recognises food and wine producers and tourism businesses dedicated to helping position the Barossa as Australia’s leading regional brand experience on an international stage. Ms Linda Bowes, Barossa Trust Mark chairman, said the initiative evolved from discussions about how to elevate promotion of the Barossa brand platform beyond the traditional communication channels. “It is a huge challenge to communicate directly to global consumers that the Barossa region is special and stands behind the authenticity and values of
Pathfinders:
its products, experiences and people,” said Linda. “It will take time to build value and understanding of the mark and its principles, but it will deliver significant value and competitive advantage to the region as we showcase it to the world.” Five pillars underpin the initiative – origin, integrity, quality, environment, community. Among its many benefits, the Barossa Trust Mark helps consumers find a product they can rely on and one that lives up to expectations. “It signals that the particular wine, food or tourism experience will deliver on what it promises and gives consumers confidence in their selection,” said Linda. “In a regional sense, the Trust Mark positions the Barossa as a special place where values are held dear, where those who adhere to them are recognised and where the region’s best attributes are celebrated.”
Apex Bakery 1924 dough ferment loaf Linke’s Central Meat Store mettwurst Henschke Hill of Grace Peter Lehmann Wines Margaret Semillon Rockford Wines Basket Press Shiraz Seppeltsfield Winery Para 100 year old Vintage Tawny Jacob’s Creek Visitor Centre Seppeltsfield Vineyard Cottage
New licensees WINE: Elderton Wines Command Shiraz Gibson Wines Australian Old Vine Collection Barossa Shiraz Glen Eldon Wines Dry Bore Shiraz Langmeil Winery Barossa Valley Floor Shiraz Pernod Ricard Winemakers Steingarten Riesling Pernod Ricard Winemakers Centenary Hill Shiraz Schild Estate Moorooroo Limited Release Shiraz St. Hallett Old Block Shiraz TOURISM: Barossa Experience Tours Barossa Farmers Market Barossa Taste Sensations Barossa Unique Tours Barossa Valley Ballooning Pindarie Cellar Door Seppeltsfield Centenary Tour and Tasting Whistler Farm FOOD: Hutton Vale Farm Lamb
ORIGIN • INTEGRITY • QUALITY • ENVIRONMENT • COMMUNITY The Barossa Trust Mark is the mark of an aspirational standard set by the Barossa region and showcased to the world. It is founded on the values of origin, integrity, quality, environment and community and offered to Barossa based food, wine and tourism products and experiences that emulate these values.
www.barossa.com/trust-mark Barossa Trust Mark Inc. Secretariat T: 08 8563 0650 | E: trustmark@barossa.com PO Box 420, Tanunda SA 5352 | trustmark@barossa.com 26 Food AND Wine Spring
DR8321
To consumers the Barossa Trust Mark signifies that the food, wine or tourism offering is one that meets a standard of excellence on which they can rely.
Proud to be involved “It is really exciting to see it in the wine, food and tourism industry that is Barossa specific and can give people confidence that they will deliver on a certain level of quality,” said Chad. Both see the initiative as an opportunity to further add to their
brands and guide locals and visitors to a true Barossa experience. “It is about improving the customer experience,” said Sharyn. “This is a fabulous initiative and it does bring everyone under that banner.”
Chad said it is an element designed to give people trust. “The beauty of the Barossa is that we have provenance, history and established authenticity, which you can’t create overnight,” said Chad.
Sharyn Rogers, Seppeltsfield Vineyard Cottage and Chad Elson, Seppeltsfield Wines have embraced the Barossa Trust Mark initiative. RL0022
Seppeltsfield Vineyard Cottage and Seppeltsfield Wines share more than their postcode. Both businesses have embraced the Barossa Trust Mark initiative, which authenticates their tourism and wine offerings. For Sharyn Rogers of Seppeltsfield Vineyard Cottage, going through the application process and being part of the Barossa Trust Mark puts another stamp on the award winning business. “The five pillars of the Trust Mark are what underpins our business philosophy anyway,” said Sharyn. “I think it is really important that as a Barossa business we help consumers identify what is Barossa. “I am proud that we are already doing these things and I want to help other businesses understand the importance of this initiative.” Chad Elson, Seppeltsfield Wines sales and marketing manager, said it was humbling to have been given the opportunity to be a pathfinder for the Para 100 year old vintage tawny and assist with the early development of the initiative. As a pathfinder, he said there was a responsibility to develop the Trust Mark and was encouraged by the depth of new licensees, which includes Seppeltsfield’s centenary tour and tasting. He referred to the Barossa Trust Mark as a reference point similar to the health heart tick, a recognisable symbol that people trust.
P: 8565 9555 E: cellar.door@peterlehmannwines.com W: www.peterlehmannwines.com
www.henschke.com.au
Winner of multiple State and National Tourism Awards.
RL0019
Celebrating 52 vintages of Hill of Grace RL0012
PROUD HOLDER OF THE BAROSSA TRUST MARK
Luxury, heritage, vineyard accommodation exclusively for one couple.
Sixth generation family owned winery Henschke Cellars are proud to be a Barossa Trust Mark Pathfinder with their Hill of Grace, a single-vineyard shiraz wine grown in the beautiful cool climate of the Eden Valley produced from vines planted around 1860.
The BAROSSA TRUST MARK PILLARS of
ORIGIN • INTEGRITY • QUALITY ENVIRONMENT • COMMUNITY have always underpinned our business philosophy www.seppeltsfieldvineyardcottage.com.au Spring Food AND Wine 27
James Lindner, Langmeil Winery and Amy Goodsell, St. Hallett are among the new licensees for the Barossa Trust Mark.
true to the region true to the community true to ourselves
Proud pathfinder of the
RL0021
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Barossa Trust Mark
P: 8563 6217 E: cellardoorsales@seppeltsfield.com.au W: www.seppeltsfield.com.au
28 Food AND Wine Spring
proud holder of the barossa trust mark 8563 2595
info@langmeilwinery.com.au www.langmeilwinery.com.au
and wine promise around the world.” St. Hallett’s brand manager, Luke Tyler commended the initiative of the Barossa Trust Mark, acknowledging the Barossa brand’s growth across many products. “We thought it was good to come up with a way to create another level to brand Barossa,” said Luke. “It shows some really good thought leadership from the people in the regional bodies involved.” While wineries do have strict regulations in using the Barossa wording, Luke could see the benefits for all sectors to be endorsed by a third party. “Until it gets wider recognition, its main advantage will be as a tourism tool,” said Luke. “It is a good chance for people visiting the region to help navigate them to some of the places to visit. “It is a stamp of approval to help make that decision.” With a motto at Langmeil of being true to the region, the community and themselves; James said the Trust Mark echoes these values and its success will spread broader than the licensees but also to the community as a whole.
Proud holder of the Barossa Trust Mark P: (08) 8562 8688 E: info@bvballooning.com.au W: www.barossavalleyballooning.com.au www.facebook.com/BarossaValleyBallooning
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New licensees join Trust Mark ranks
Wineries across the Barossa have embraced the Barossa Trust Mark initiative as they seek further endorsement for their fine wines. Ta n u n d a b a s e d wineries, Langmeil and St. Hallett have recently been awarded licenses for their Valley Floor Shiraz and the Old Block Shiraz respectively. Both wineries acknowledge the honour of endorsement by an independent panel of community peers. James Lindner, sales and marketing manager, said the Valley Floor Shiraz is the foundation of Langmeil and shows the diversity of the region as fruit is sourced from 20 multi-generational growers as well as their own vineyards. James said the label was created after resurrecting the vineyards and winery in the 1990s and building on the knowledge learnt from the people before the Lindner family. “The growers are our link to the past,” said James. “ The 2012 Valley Floor Shiraz is the first release of Langmeil’s next generation and i s r e s p o n s i b l e fo r establishing the brand’s reputation, regional story
A world first, right here in the Barossa A further 17 applications were received in the second intake of licensees for the Barosa Trust Mark, reassuring chairman, Linda Bowes the initiative has tremendous support. “It clearly showed belief in what we are trying to achieve across all three sectors,” said Linda. “And it gives a wide reach with a diverse and really interesting mix of products for the Trust Mark launch.” The launch will take place this month in Adelaide, after the formation of a marketing advisory group, which is steered by Chantal MacClelland. The Trust Mark process has brought food, wine and tourism more closely together and developed an opportunity not explored before. “Our understanding is the Barossa Trust Mark
incorporating food, wine and tourism and across five regional values is the first of its kind in the world,” said Linda. Linda said the Trust Mark gives licensees something others don’t have – a third party authenticated story to tell about their brand; one that is about more than just the product alone and one which will resonate with consumers. Acknowledging it has been a considered risk to try something different, p at h f i n d e rs a n d n e w licensees are encouraged to embrace the opportunity and encourage and mentor other Barossa producers and operators to become Trust Mark holders. In coming months these licensees will proudly display a specially made statuette and use the Trust Mark logo in their marketing.
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RIGHT: Barossa Trust Mark chairman, Linda Bowes and secretariat, Leonie Boothby with licensees, Michaela Norrman, Jacob’s Creek Visitor Centre and Chris and Werner Gattermayr, Barossa Experience Tours.
HO S T E D B E D A N D B R E A K FA S T
Your hosts Jayne and Chris Pfeiffer are proud holders of the Barossa Trust Mark RL0016
191 Samuel Road, Nuriootpa P: 0415 139 758 E: stay@whistlerfarm.com.au
PROUD PATHFINDER OF THE BAROSSA TRUST MARK 131 Krondorf Rd, Tanunda www.rockfordwines.com.au
Personalised tours for 2 - 6 guests Corporate Airport & Restaurant Transfers
Werner & Chris Gattermayr are proud holders of the Barossa Trust Mark
RL0025
At Rockford we’re committed to keeping the best of the traditional wine trade alive
Phone: 8563 3248 Mobile: 0418 809 313 www.barossavalleytours.com Spring Food AND Wine 29
Panel encouraged by Barossa pride
“ The united food, wine and tourism platform, elevates a Trust Marked wine to a complete Barossa experience – no matter where in the world it is consumed.”
And as she reflects on a number of tips, Professor James said the devil is in the relevant detail for the application. “Spell it out, but don’t blind us with paper or too much detail,” said Professor James. “We don’t need to know about everything, only the parts relevant to the product or experience of the Barossa Trust Mark application.”
CHRIS PFEIFFER
Chairman, Tourism Barossa “Once again the Barossa is at the forefront of regional marketing in Australia as it adds to and continues to build a unique story. The Trust Mark concept is still in its initial development stages and, as more businesses apply for and are recognised by the Mark, consumers will be assured of the value attributed to those services and products. “Our story is the thing that sets us apart from other regional areas and anything we can do to develop the story can only be of benefit to all Barossans – tourism businesses as well as those of us who live here. “I encourage all tourism businesses to explore the opportunity of applying for the Barossa Trust Mark.”
MICHAEL WOHLSTADT
Chairman, Barossa Food
“Food as part of the Barossa brand is now well established. The underlying theme of the Barossa Be Consumed campaign was premised on flavours and demonstrates this. “Food producers are falsely trying to capitalise on the Barossa brand. “The great strength of the Barossa Trust Mark is that it will be immediately recognisable to the consumer as being of a high standard and authentic, with associated systems and a guarantee on critical issues like traceability. “We will also be pursuing an active campaign to recruit more great Barossa foods into The Barossa Trust Mark programme.”
Professor Jane James, Barossa Trust Mark Adjudication Panel chair. RL0014
RL0017
Barossa Trust Mark Adjudication Panel chairman, Professor Jane James says the experience in applying for the Barossa Trust Mark will stand any business in good stead as operators take a good close look at what they do. The panel has already considered two rounds of applications – thoroughly assessing each individual one before discussing applications in a closed forum to award the Barossa Trust Mark. Professor James said they are pleased to see applications from big and small businesses and the pride applicants have in being part of the Barossa region. “There is expertise on the panel across all three sectors of wine, food and tourism, along with local community knowledge, so it has been an interesting and engaging process with all of us learning things along the way,” said Professor James. Adjudication panel includes Professor James as chairman; former Member for Wakefield, Mr Neil Andrew; Angaston GP Dr Bill Gransbury; Tanunda’s Mrs Margaret Lehmann and retail and business consultant, John Samartzis. In completing applications, Professor James said links to the Barossa story are useful as it provides a good sense of place and a context for the comments in the application. She encourages applicants to answer the questions asked, clearly and concisely; and to not be shy. “We need to know about your triumphs and how you have dealt with your challenges,” said Professor James.
LINDA BOWES
Chairman Barossa Grape & Wine Association
1a Elizabeth Street Tanunda SA 5352 (08) 8563 2483
Proud holder of the Barossa Trust Mark for our Old Block Shiraz
Proud holder of the Barossa Trust Mark for our 1924 dough ferment loaf RL0009
RL0008
8563 7000 | www.sthallett.com.au
ur exploration of the Southern at Schild Estate Cellar Door
www.huttonvale.com 30 Food AND Wine Spring
HUTTON VALE FARM LAMB
Proudly awarded the
CELLARBarossa DOOR Trust Mark 1 Lyndoch Valley Road Lyndoch, SAMoorooroo 5351 p: +61 8 8524 5560 Limited Release Shiraz www.schildestate.com.au This Barossa icon is made from purebarossa@schildestate.com.au vines over 167 years old and is
Schild Estate’s most prized wine.
RL0013
Hutton Vale Lamb
e our wines be prepared to share stories Proud holder of the nemakers or Barossa family, Trust enjoyMark. our renowned We thank you for eatingtoo. All in tters plus we make excellent coffee Barossa grown food. ourtyard setting in the heart of Lyndoch.
8524 9019 | www.pindarie.com.au pindarie@pindarie.com.au
Out and About at
Barossa Gourmet Weekend At Seppeltfield Winery were Emma Ueding, Rachel John, Shari Kowald, Justin John and Lydia and Damon Kalleske. Richard Schmidt, Alex Maynard, Dale Button, Reece Eadon and Kip Dunstan enjoying celebrations at Pindarie Wines.
Julie Spe celebratinncer and Tammy Ju g at Gom ersal Winedd s.
Nadine, Hugh and Guy Bishop at Pindarie Wines.
Steven and Lynne Wheeler with Amira and Kamiel Hamzy enjoying the atmosphere at Seppeltsfield Winery.
The Barossa’s Community Club
“We’re lifting to a new level of hospitality.”
DINING FUNCTIONS SPORTS BAR CLUB CAFE MEMBERSHIP GAMING At The Clubhouse we always strive to deliver high standards in hospitality, but this Spring we proudly rise to another level with the launch of our newly installed lift. If you’re visiting for a function or meeting upstairs, you’ll now find it easier and more convenient to attend. As a licensed, not-for-profit community Club we welcome members and guests to enjoy our facilities and our delicious Spring Menu. Great food and atmosphere, friendly staff and a fabulous selection of local wines all await you here. Bring your friends and share the good times... it’s so uplifting! DR8331
Cnr MacDonnell St & Basedow Rd, Tanunda ● Phone 8563 2058
● Proudly serving the community since 1891 ● theclubhousebarossa.com.au ● Spring Food AND Wine 31
Out and About at
Barossa Gourmet Weekend Evan Boland, Laura Haigh, Beau Alisaukas, Ash Fechner and Dale and Sarah Stephen at Pindarie Wines.
Gabe Laucke, Paula Marschall, Bob Marschall, Condor Laucke, Alison Mosey and Tyson Mosey at Pindarie Wines.
ki Tara Leurs and Nik Stephanie Baynes, Garden. en ch Kit k ee Cr bs Powell at Jaco
Amanda Hall and Wendy Smith at Seppeltsfield Winery.
Andrea Dooley and Angela and Steph McKellar at Pindarie Wines.
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32 Food AND Wine Spring
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