Food & Wine ing The Barossa’s Favourite Newspaper
r p S 2012
Picnics in the Barossa – Story page 4 Spring Food & Wine, “The Leader”, September 5, 2012 - 1
Pick of the Bunch Local food passion As you enter the home kitchen of Barossa chef, Victoria Rezonja (pictured) and watch her work away, you soon learn of her passion for food and in particular local produce. The chef at Bibu Barossa, Tanunda and head of Barossa Food is busy preparing nettles for a personally created nettle soup. Some may think it is an unusual ingredient to work with, but Victoria says if handled correctly and cooked properly they have an amazing flavour. This is one of many local ingredients Victoria uses as she creates meals for friends and family, in addition to her role at Bibu Barossa. Often she picks her own produce and is more than happy to work with local growers and community gardens. Victoria started her cooking career in the 1990s and travelled overseas to learn many skills. Upon her return, she undertook the opening of Blumensteins, developing a wood oven and grill restaurant based on fresh local, and mostly organic produce. It was here where Victoria further developed her links to the Barossa, stocking a number of local wines and using local produce. Victoria moved to the Barossa, from Adelaide, in 2002 and had the chance to further develop her skills by working with Maggie Beer where she ran the kitchen and did recipe development. She also worked with Saskia Beer, assisting with product development around the Black Pig range. She also did three years as a chef with David Hayes before moving to California, where she met her husband, Steve. “It was always the plan to come back,” said Victoria. “Truly, one of the main things that made me settle here was the community. You won’t find many places where people do things for the community and quietly go about doing things without expecting something in return.” Victoria moved to Australia in 1988 and admits the Barossa was the first place she thought she wanted to put the roots down and settle. Coming back to the Barossa in 2010, it didn’t
take long for Victoria to reacquaint herself with local foodies and produce and before long she picked up a gig with Barossa’s new cellar door and restaurant, Bibu. “It seemed liked a good fit and it has been,” said Victoria. “It’s pretty unique from a chef’s perspective but Kate is 100 per cent committed to local produce. “I deal with a lot of small producers and with a different menu I can access enough from small, local producers. I am surprised but excited by what I am able to seek out… there’s a huge amount of diversity. “The comment we get most often at Bibu is how incredibly fresh everything tastes. It is easier in summer with more produce, but I don’t mind the challenge of winter.” Before embarking on her culinary adventures, Victoria was a social worker. The career change came after deciding at the age of 30 she wanted to own a business and realise her dream of owning a “really funky coffee shop”. Victoria said the journey has been incredible and she’s learnt many skills along the way. In between her role at Bibu, Victoria is busy promoting Barossa Food. “I believe it is really important to have an industry food group for the region… you need to have a cohesive voice as an industry to present issues and achievements to government and provide a focal point for media and government to access local food producers,” said Victoria. “There’s a lot of changes with regional food and a lot of focus with regional food through the SATC and PIRSA. I think that it is important to have someone that engages with producers and makes sure they have a stake in it.” With regional food receiving a continual push, now is the time for local food producers and interested people to be involved in Barossa Food. Victoria encourages people to consider joining the group, when their annual general meeting is held this month.
Cover...
Nuriootpa’s Emily Neldner and Matt Kroschel agree there are so many locations to enjoy a picnic in the Barossa area. They encourage people to grab a selection of local food and produce and take in the beautiful spring weather.
In this issue...
• Cupcake craze • Pick of the Bunch ... Victoria Rezonja • Budget basics • Key to healthy eating • Gourmet pizza passion • Cover story – picnics • Classroom to restaurant • Barossa Farmers Market • Mt. Pleasant Farmers Market • Baker, Winemaker, Smallgoods maker • Out & About • Top Drop • Prepare for Christmas • Hidden Treasure ... TeAro Estate • Kellermeister celebrates
2 - Spring Food & Wine, “The Leader”, September 5, 2012
Cupcakes rise in popularity Cupcakes are becoming a popular replacement for full-sized cakes, with a tower of the tiny cakes often seen at birthdays, engagements and even weddings. People are choosing cupcakes as a different option to showcase a range of different colours and decorations. Journalist at The Leader, Ms Zoe Howard is a keen cupcake baker and has made them for many occasions. “Lots of my friends request cupcakes for their birthdays and other events because they can have them decorated lots of different ways, rather than just one way on a bigger cake,” Zoe said. The most unique cupcakes Zoe has made were Halloween cupcakes, featuring gravestones with chocolate “dirt”, spiders with white chocolate spider webs and skeletons. “I really enjoy the
challenge and guests like seeing something different.” Cupcakes can be filled with a surprise, such as raspberries, caramel, lemon curd or cream to take them from an ordinary cake to something more special. Zoe’s preferred icing of choice is buttercream, which has been whipped with an electric mixer until it is light and fluffy. “Buttercream is so easy. You just add any flavour and colour you want to butter, icing sugar and a touch of milk or cream. “The best way to present the icing is to squeeze it through a piping bag onto the cupcake for a more professional-looking cake.” For those who don’t like buttercream, Zoe said a great alternative is to whip some cream, pipe it onto the cupcake and dust a mixture of powdered coffee and chocolate on top to create a cappuccino flavour.
Journalist at The Leader, Ms Zoe Howard is a keen cupcake baker and has noticed more demand for the tiny treats.
Spring Food & Wine Key to healthy eating Deb said young people are more food Healthy eating is one of the most important things for growing teenagers, savvy these days and while they may still even when they’d prefer chocolate to a eat takeaway food, they’re starting to think salad. more about nutrition. Kapunda High School canteen Her passion for cooking and making the manager, Mrs Deb Hook is helping school canteen a healthier place won Deb to change the students’ perceptions a spot as a finalist in the national Canteen by starting a food revolution at Recognition Award 2011. Not only does she enjoy preparing food the school. Rather than seeing students walking in the canteen, she loves coming home to around with pies and chips, they’re more her family and cooking a nice meal. likely to be found with Moroccan chicken Deb’s favourite television show soup or fruit salad. is MasterChef and she is always Deb came to the canteen almost getting new ideas for food to serve in the five years ago with a different set canteen. of ideals about what students should Her next challenge is to hopefully introduce be eating and has been working a fish burger next term and to continue with the school ever since to achieve her sourcing fresh food, which she said was the goals. key to her success. Students have embraced the Right Bight strategy, a set of guideline for healthy eating in schools. “Eating well is so important for their long-term health,” Deb said. She said eating a nutritionally sound diet was great for high school students going through the stress of exams and other assignments. As with most schools, Kapunda High has taken away fizzy drinks and coffee-based beverages, but they s are going another step further. r Deb is always creating new, fresh a l menus for the students, using as much l e local produce as possible. . m C p. All sliced bread, baguettes, hot 5 & o t . d dog rolls and scrolls are bought from .m an d the local bakery and vegetables are 11s) 11 a ello r h 03 y a bought locally each day. y 81 ERuesdt a 2 y sa 6 B o 5 “This winter we had pumpkin T e d ou e t s .” :8 E se ld and feta triangles made by the in EM im ase ONm.au lo so t C e e V local bakery and the students PT day s(tock som rel - PHil.co SE- MoUnntil ll in 2008IELDzema loved them.” F o ca e S ay All food is oven baked, not fried n th LT k@ sd ca ple PEcree ne and students are allowed to buy two d P k u e yo sam , SEnoc W sweet items only on a Friday as a D e n: pe A re pe o O g h reward for eating healthily, teaching O R il: e D a R m real-life values. “W O E F D “I try to change things around and A R not serve the same things every day or every term.” Some features of the menu are Moroccan chicken soup and chicken noodle soup in Cellar Door open every day winter and salads in summer, except Tuesdays which Deb said were popular 11.00 am to 5.00 pm amongst students – especially the girls. Deb said winter was the biggest RADFORD ROAD, SEPPELTSFIELD challenge because there was always PHONE: 8562 8103 demand for pies and sausage rolls, Email: greenockcreek@ozemail.com.au but students are now enjoying bacon DH0556-V4 and eggs on English muffins.
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Spring Food & Wine, “The Leader”, September 5, 2012 - 3
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Spring Food & Wine Great locations to enjoy local produce Beautiful blossom and sunshine signals not only the start of spring but a chance to take some timeout with a picnic. The Barossa has many wonderful locations where you can enjoy a picnic with family or friends, or even on a smaller scale with a loved one for a romantic outing. The region is fortunate to not only have plenty of locations – Mengler’s Hill, Barossa Bushgardens, Angaston’s Village Green or even Dutton Park at Kapunda – there is also a fantastic array of local food and produce to enjoy too. And with shared paths between Tanunda and Nuriootpa and Nuriootpa and Angaston why not incorporate cycling into your picnic adventure. Nuriootpa’s Emily Neldner and Matt Kroschel often take time out to enjoy the local produce the region has to offer. Emily, who works at Barossa Cheese in Angaston, regularly sees locals and tourists purchase goodies to enjoy on a picnic. “This only makes me jealous… which usually ends in me taking my own pack home for Matt and I to share over the weekend, whether that be outside at our place or down at the local bush gardens, always accompanied with a local Barossa red,” she said. “There are so many local products available to us here in the Barossa, it’s great to support the local businesses and enjoy their labours. “The Barossa Valley is such a beautiful place to picnic, especially spring time where the landscapes are beautiful and green from the winter’s rain. “Just driving around there are so many spots that are so appealing.” If you’re not quite sure what to put in your picnic basket, there are a few businesses in our region that are able to make a basket up for you. In addition, there’s also the Butcher Baker Winemaker trail which is a great way to discover the region and what it has to offer. You can choose your own adventure at more than 20 different locations.
Gourmet pizzas feeds Mark’s passion
Mark Cooper’s recent trip to Italy cultivated his appetite for the perfect gourmet pizza. The Nuriootpa amateur chef has since created a homemade clay dome pizza oven to feed his growing passion. He built the outdoor oven two years ago to cater for more than 30 guests at his wife, Rachel’s 30th birthday. Since then, he has catered for up to 40 guests at a time, occasionally inviting the local rugby team over when their clubrooms are unavailable. Catering for a crowd with homemade pizzas is simple, according to Mark, as the bases and toppings can be prepared before guests arrive. While Mark uses a mixture of toppings, his Italian holiday opened his mind to a new world of flavours. As he could not understand the language or writing, he would often randomly select a pizza on the restaurant menu as a surprise. “I remember having an amazing pizza that had mayonnaise
and raw onion on it amongst other things,” he said. “There’s far more variety in Italian pizza cooking than we see in Australia.” Over the past few years, Mark has noticed a shift from the basic ham and cheese pizza and is now seeing new flavours emerge. “I think the popularity of cooking shows like Masterchef are broadening people’s culinary horizons and showing them more of what’s out there.” He said he also expects the generational change, with people no longer eating the “meat and three veg” combination, to have an effect. “People like a little bit of luxury; imported beer, drinking wine and dining out more.” A combination favourite for Mark is salami, mushroom, marinated artichoke and mozzarella on a thin tomato base, but he said he enjoys any Italian style pizza. “The choices for gourmet pizzas are only limited by your imagination.”
A holiday to Italy inspired Mark Cooper and son, Mason to create pizzas at their Nuriootpa home. DR5018
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Spring Food & Wine From the classroom to the restaurant There are not many places in the world where you can sit down and enjoy a fresh feed of barramundi, knowing they were bred just metres away. The Barossa is one of the rare places where, for one month every year, you can order a platesized fish, raised under the care of local school students. Nuriootpa High School has been in partnership with The Vine Inn, Nuriootpa for the past 10 years, supplying 100 fish per year from the school’s aquaculture unit. Not only does the exchange assist in local students’ education, The Vine Inn head chef, Mr Mark Taylor said the dish is one of the most popular on the menu. “We get them in around August or September and they sell like hot cakes,” Mark said. “You can tell they have been looked after well, the fish are plump and so easy to cook with.” Mark said being a community driven venue, it was important to support local students learning about aquaculture, a subject rarely offered in schools. “It is great for the educational path of the students, it really stimulates them and they are able to bring their parents in afterwards and try the finished product.” The classes, which are offered to senior students from year 1012, receive eight centimetre long
hatchings to grow to the size of a plate over a four-month period. About 50 students are involved in the production, growing 600 fish with three to four harvests each year. During the course, students learn about the biology of barramundi, their requirements for growth and how to monitor and maintain water quality. They are also taught about aquaculture production systems and how to monitor fish behaviour for signs of ill health, along with many other principles of animal production. Three year ten students, Tahlia Prothero, Tahlia Liebelt and Caitlin Obst are excited to begin the aquaculture programme next term. While they each hope to follow career paths involving animals, they are keen to gain as much knowledge as possible on different species. “It will help me out with my chosen career path as a vet,” Tahlia Liebelt said. “I really like learning about animals and it is good to know you are contributing to a product worth being sold.” Profit made from the sale of the fish is also injected back into the school’s agriculture programme, so they can continue the educational cycle.
Nuriootpa High School students Tahlia Prothero, Tahlia Liebelt and Caitlin Obst with The Vine Inn head chef, Mark Taylor.
Market gears up for celebration
Barossa Farmers Market chairman, Greg Price is proud of what the market has achieved as they gear up for their 10th birthday celebrations.
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better place.” Saturdays at the Vintner’s Shed is a joyous hub of foodie activity, a buzzing local meeting place and an incubator for fledgling food businesses. Barossa resident, Mrs Maggie Beer is a familiar face at the market. “When I’m home, I wouldn’t miss the chance to be at the market on Saturday morning,” she said. “I get the most beautiful produce there directly from the producers but also, it is the sense of community that is so evident and so important. To me, the market is the essence of the Barossa.” Shopping at the market is a chance to taste traditional Barossa smallgoods, olives and freshly pressed oil, and all manner of seasonal and dried fruits. There are lamb, beef and pork producers, artisan bakers, chocolate makers and coffee roasters. Just-picked vegetables, honey, eggs, duck, chicken and the Barossa’s own fresh, unhomogenised milk and cream are popular, along with offerings from many more regular and seasonal stallholders. The celebration on September 29 will feature food tastings galore, cooking demos, children’s activities, music and a few surprises. DH2288
Locals will celebrate the Barossa’s essence later this month when the Barossa Farmers Market marks 10 years of fresh, local produce and colourful characters. The Barossa Farmers Market, with its tagline Real Food from the Homes and Farms of the Barossa, is an all-food market, guaranteeing the Barossa community and visitors, access to seasonal produce from the region. Over the past decade, this market has become a vital facet of the region’s thriving food culture and an essential Saturday morning experience. Market chairman, Mr Greg Price said the 10th birthday celebrations on September 29 will reaffirm what the market set out to achieve. “The fact that the BFM has endured for 10 years is indicative of a need for what it provides,” he said. “This is important in an increasingly homogenised society. It is an opportunity to meet with those who are actually engaged with the producing of what we consume. “The fact we have grown over the past 10 years, suggests that people do actually care enough to support this kind of mindset. It makes the world a
7.30 a.m. – 11.30 p.m. Cnr Nuriootpa and Stockwell Roads, Angaston REAL FOOD FROM THE HOMES & FARMS OF THE BAROSSA Spring Food & Wine, “The Leader”, September 5, 2012 - 5
Spring Food & Wine Mount Pleasant market grows The Mount Pleasant Farmer’s Market is growing from strength to strength with more than 370 members in addition to great volunteer, customer and stallholder support in the first six months of operation.
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Every Saturday the market brings together the best of locally grown and produced food with a focus on fresh, seasonal and quality produce. Most market days have between 35 and 40 different stallholders that attract more than 500 customers. The Mount Pleasant Farmer’s Market management committee is very pleased with the market’s attendance. Local businesses are reporting a surge of customers on market days, and the market is being rewarded from sharing the Talunga Park showground space with the Torrens Valley Football Club as numbers increase at the market on game days. Fresh fish is now readily available every week from the market which now has two different fisheries attending on alternate weeks. Later this month, the market will have guest speaker Lolo Houbein, the author of popular book ‘One Magic Square’. The book has won a Gourmand World Cookbook Award and was also nominated for a 2010 Le Cordon Bleu World Food Media Awards. It was written to encourage people to give food gardening a go. Lolo puts in simple terms how to grow your own food on one square metre in your own backyard, with lots of great cooking tips. In other market news, following a successful Easter Twilight Market, the committee will offer an inaugural Christmas Twilight Market on December 21. Terese Reeves from the Mount Pleasant Farmer’s Market proudly says the market provides local employment, supports sustainable farming, and provides an affordable local food shopping experience for locals and visitors to the region. All market earnings are used to keep the market running and support other local community groups and initiatives. The market is held at the Mount Pleasant Showground every Saturday from 8 a.m. to 12 noon.
Specials of the Week SEE US AT THE Mt. Pleasant Farmers Market every Saturday 8 a.m. - 12 noon
Mount Pleasant Butcher Mel Hyland and Carol Dawson at the farmer’s market.
Ready for the local market are Marco Forg with children, Daniel and Benjamin from Forganix from Mount Pleasant.
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Ingrid Howell, The Wildness Vineyard- Eden Valley with her range of jams, jelly and chutneys.
Baker, Winemaker, Smallgoods maker Testing your taste buds Before Mel and I started D&M’s Bakery Café in Angaston, I had been in the industry for 13 years, starting with my Apprenticeship at the Country Bakehouse in Loxton, and then to various bakeries including the St. Peters Bakehouse in St. Peters. “The best part about my job is interacting with our regular customers and making them happy with the varieties of food that is made at the café” said Damon. I believe that to make the best product possible, you need to use high quality ingredients and keep consistency with the products”. It’s hard to choose what my favourite product would be, but if I had to choose, it would be the chunky beef and mushroom pie; because
it has chunks of quality meat and lots of fresh mushrooms. My second favourite would have to be the vanilla slice”. To o w n a s u c c e s s f u l business is my inspiration,
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Michael’s love of Grenache Sourcing exceptional vineyards and letting the fruit shine, helps brings the wine of Yelland and Papps to life. Winemaker Michael Papps started the small family winery seven years ago and found himself involved in everything, with the help of his wife Susan, to bring their wine to the table. Learning the skills from on the job training, working alongside many great winemakers and asking lots of questions is the basis for Michael’s achievement to making the best wine possible. “Along with having a good relationship with the growers to source the best fruit we can”, said Michael. “The best part of my job is being able to be so hands on in your own business, and doing something that you really love. Grenache is my favourite wine, we love Grenache. Being a lighter style red, this goes really well with such a wide range of foods and can be drunk all year round, it can even be slightly chilled in summer.” Michael enjoys sampling different wines from different regions and is inspired by what other winemakers are doing. “We just love what we do, and hopefully this shows in our wines.”
Tasting Room opening hours Monday, Wednesday to Saturday 10 - 4pm Tuesday and Sunday appointment only Lot 501 Nuraip Road, Nuriootpa Phone: 8562 3510 DH2276
Continuing a Barossa tradition Producing traditional old fashioned quality smallgoods, Gerald Noth’s involvement within the industry these past 13 years has been a hand’s on learning experience for him. Keeping with the traditional old style German heritage and their traditional processing methods, makes Steiny’s Smallgoods a true Barossa culinary icon. With qualified butcher Micheal Scaife becoming a partner in the business 18 months ago, has brought extensive knowledge and new product ideas to the Steiny’s team. Supplying quality products by using the traditional smoking methods of mallee stump wood fires, high quality meats and seasoning with spices and herbs, inspires both Gerald and Mike in creating truly unique flavours in their
products. Now with the new retail outlet open, you can call into the factory and sample a large range of traditional mettwurst
and smallgoods steeped in a true Barossa culture. “Nothing beats good old Tradition”.
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Spring Food & Wine, “The Leader”, September 5, 2012 - 7
Out & About . . . p o r d p o t a Open Grant Burge, new range 5th Generation Sauvignon Blanc Semillon Grant Burge - As a fifth Generation Vigneron – this range pays homage to the winemaking endeavours of his forefathers whilst showcasing the exemplary fruit and unrivalled quality which only the Barossa can produce.
Liebich 2012 Gewürtztraminer Riesling
(80% Traminer, 20% Riesling)
Above: Rebecca Andrews serves Phyl and David Moss, of Tanunda who were among the first customers to arrive at Chateau Tanunda for breakfast on Saturday.
Below: Bryon Noll, of Shea-Oak Log enjoys a glass of red with Barry White, Gomersal Wines during the Barossa Gourmet Weekend.
Above: Tracy Page and John Hughes were out and about on Gourmet Weekend raising money for Novita Children Services as part of team “Barossa Dog House” who will be taking part in the West End Mighty River Run. To be held in November, the crew are aiming to raise $20,000 for their cause. Right: Enjoying the morning sunshine at Chateau Tanunda during Gourmet Weekend were Graeme Hicks, Jill and Jeff Virgo and Lynley Hicks.
An easy drinking blend of fruit picked relatively late in an ideal growing season. The soft ripe spicy fragrance of the Traminer is in perfect harmony with the tighter citrus notes of the Riesling. This follows through on the palate where a touch of sweetness seamlessly caresses the plate, making for a very enjoyable wine for any occasion. Ross Wines 2012 Single Vineyard Riesling The vintage was exceptional with the wine displaying pure lime and floral notes with a crisp finish. Match with seafood, BBQ chicken and asian cuisine. Drink now to reap the crisp and youthful character of the variety. This individual wine is crafted to display purity of fruit and vibrancy.
Yelland and Papps 2012 Delight Vermentino Fresh, minerals, oysters, shorts and thongs, citrus fruits, surfs up, sunshine, seafood, sleek lines, white flowers, energetic, bare foot on the grass, freshly shucked scallops on the barbie, vibrant, catch some rays, warp speed, go-go dancing, santé.
TeAro Estate 2012 ‘Minnie & Elsa’ Pinot Grigio A fresh and fragrant bouquet delivering an abundance of green apple and hints of pear, crisp vibrant fruit characters and balanced acidity. New release. Women of significance embrace life. This exceptional wine pays tribute to beloved family matriarchs, Minnie Fromm and Elsa Hausler – the glue that held our family together. Their generosity and tireless hard work will never be forgotten. Ladies we raise our glasses to you.
Kellermeister The Wombat General 2012 Hand Picked Riesling
Pam O’Donnell, Dianne and Albert DiPalma, Lesley Gregg and Helen Burge at the opening of newly renovated Grant Burge Cellar Door at Krondorf. 8 - Spring Food & Wine, “The Leader”, September 5, 2012
Brothers Michael and Graeme Fechner are The Wombat General. This wine embodies the brothers’ passion for the Eden Valley vineyard from which this wine is made and honours their commitment to continuing their family’s legacy of six generations of grape growing. This commitment has required both men to make their sacrifices. Upon the advent of the declining health of their mother, during tough times in the Australian wine industry, eldest brother Graeme abandoned his dreams of becoming a helicopter pilot, leaving Duntroon as a young cadet to take up the post of General in the family’s grape growing business. During those years, Michael supplemented the family’s income building dams, and soon earned the nickname Wombat when his absence was explained by the fact he was “out digging holes”. As you enjoy this wine with friends or family, be sure to raise a glass to passion, commitment, and to The Wombat General!
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DH2310
Spring Food & Wine, “The Leader”, September 5, 2012 - 9
Hidden Treasure Fromm family’s fourth generation venture The heritage listed 1850s barn nestled in Williamstown’s main street holds almost as much history as the family who restored it. The same family who remembers seed sorting at the barn many decades ago has transformed the crumbling building into a modern tasting room. The Fromm family have had wine running through their veins for four generations and only recently decided to showcase it under their own label. They opened TeAro Estate Tasting Room two years ago with a vision to preserve history through shared stories and memories. Almost every wine is named after a Fromm family member and is complemented with a story to describe their character. Fourth generation vigneron, Ryan Fromm acknowledges his greatgrandfather, Charlie, who dug the family’s roots into Williamstown when he planted the first Shiraz vines in 1919. Ryan has labelled a bottle of Tempranillo, The Charging Bull, after Charlie’s unfortunate run in with an angry bull in 1946. Visiting the tasting room, you may even be lucky enough to hear the story first hand. When Ryan is not running the family vineyard, he can be found serving behind the bar. “We want to engage and connect with people so they share their stories with us as well,” Ryan said. “The stories are interconnected and are supposed to inspire a positive wine tasting experience instead of just a walk in, walk out thing.” However, it was Ryan’s
sister, Kelly and her husband Todd, who first had the idea to open a tasting room about five years ago. Her father, Trevor previously sold his grapes to companies and just made a small amount of hobby wine to share with his local football club. While Kelly spent time researching cellar doors across the state, she decided to build the tasting room in their hometown, where the memories were made. “The building just became available to us so I suppose in a way it was fate,” Kelly said. “We have a lot of history in our family, but we wanted to have a contemporary edge, so being able to renovate an old building had a natural energy and really good vibe about it.” After receiving approval to renovate the building, it took the Fromm family three years to restore the barn using traditional methods. The original beams were kept inside the building using reinforcements and the walls were whitewashed using traditional methods. “We’ve been in Williamstown for four generations so having the opportunity to preserve part of its history is pretty important to our family.” TeAro Estate, which means happy homes, is not only family friendly, but has become a popular hang out for locals and tourists alike. On the weekend you’re likely to hear the hype of visitors enjoying a live music performance and relaxing with a glass of wine or locally brewed tea. While the Fromm family is still finding their feet, they are hoping to build the tasting room’s reputation and continue to add to the Williamstown experience.
Members of Williamstown’s TeAro Estate Tasting Room team are Ron, Trevor and Ryan Fromm, second, third and fourth generation vignerons. Front: Norm Rowett, casual staff member; Kelly Rowett, events manager and cellar door operation and Todd Rowett, brand ambassador.
EVENTS ‘TeAro Unplugged’ 1pm - 5pm Sun 7 Oct ‘Blueprint’ Percussion & Rock Sun 4 Nov ‘Sandro Abate’ Funk & Jazz Free entry. Bookings recommended.
Join the locals who have already discovered TeAro and get moving to Soul, Blues, Jazz & Funk the rst Sunday of the month. Or meet your favourite TeAro character over a hosted wine tasting & ‘Farmhouse’ grazing plate. 20 Queen St, Williamstown Thurs to Mon 10am - 6pm Ph 8524 6860 info@tearoestate.com www.tearoestate.com 10 - Spring Food & Wine, “The Leader”, September 5, 2012
Image by Dragan Radocaj.
‘Decks on the Deck’ Sun 14 Oct 1pm - 5pm Featuring the ‘uber’ cool house tunes of DJ Bill Fragos & Barossa style sliders by Stuart Oldeld. $35pp incl. food & entertainment InƟmate gig. Bookings essenƟal. ‘Homegrown’ Sun 11 Nov 12pm - 5pm Featuring Steve Lennox singer/songwriter. $55pp incl. 2 course lunch & glass of wine Signature event. Bookings essenƟal. Follow us on
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Play in your own backyard
A new era in Lyndoch… T
he takeover of Ross Estate by Winston Wine earlier this year, marks the end of the family owned Lyndoch based business after 19 years. Winston Wine also own two premium wineries in the Hunter Valley, Capercaillie Wine and Wynwood Estate. Spring has well and truly sprung, and all of the Estate vines have now been pruned back. Budburst has been sighted on the Chardonnay, and so the yearly cycle begins! There are new additions to the vineyard too, including new Shiraz plantings on the prime front-facing block coming in to warmer weather. Expected bud burst in early September, and so the yearly cycle starts again! None of this would have happened without the vineyard team working so well together.
Ross Estate winemaker, Alex Peel
5 STAR filling tawny barrels.
Annika Lehmann, Cellar Door Manager, encourages locals to come and see the new transformations. The private tasting room and new area at the front of the winery will be used for special events and community driven promotions. It is an exciting time for the brand and the staff to have these goals and the vision of the company. Education will be a large part of the new innovations for Ross with winery tours, specialised tastings and an overall great experience when you visit the cellar door. Ross will participate in many more campaigns over the spring months! On 6-7 October, Ross Estate will be matching Shiraz to snags at the inaugural Gourmet BBQ Festival in Rundle Park, Adelaide. If you’re attending, stop by the Ross Estate tent, we’re looking forward to seeing all food, wine and music lovers there! Other events include the Adelaide Good Food and Wine Show 12-14th October, The Big Picnic; Touch Football Wine event to raise money for the Hutt Street Centre on November 11th – and Brisbane Good Food and Wine Show 9-11th November to name a few. Sharyn Tomlin has taken on the role of Sales Manager for Ross Estate. We want to continue our customer experience so that our premium wines are available in selected wine outlets and available for partnering in a dining experience where food and wine go hand in hand. So keep an eye out for us and if we aren’t available in your favourite venue, please ask for us. We can also tailor corporate tastings to open or close your meetings on site so please contact Sharyn for details. Jeanette Bates, Function Co-ordinator, is planning to work alongside a number of local catering companies to promote Ross Estate through various functions. The ‘Top Shed’ barrel room is a versatile area that can cater an array of different events. With refreshing changes taking place over the spring months including a revamp of the cellar door and landscaping the outdoor area for visitors to relax and enjoy the wines. So call in next time you’re down Lyndoch way and watch this space for more exciting changes!
Sam McMillan, Clint Barney and John Stephenson, Vineyard Manager.
Ross Estate appoints General Manager With 24 years’ experience in the wine industry, Desly Harris, General Manager of Ross Estate has been learning and working with some of the best winemakers and marketers in the Australian industry. Excited by the opportunity to work on a new venture, Desly is looking forward to working closely with the new owners and the Ross Estate team to achieve the potential of this wine brand. Desly worked at Lindemans, Southcorp, Pepper Tree Wines, Franc Marketing (her own company) where she has helped small wineries to organise their production, change the image and sell their wines. A highlight for Desly was when the great wine man, Mr Len Evans OBE AO approached her to work as the marketing manager at Tower Estate. Here she learnt many lessons and heard many stories of his experience and knowledge.
Newly appointed General Manager of Ross Estate, Desly Harris.
Desly enjoys her grandson, her horses, trying new wines and restaurants with husband, Ashley when not at work.
Enjoy the Fresh taste of Spring Barossa Valley Way, Lyndoch www.rosswines.com P: (08) 8524 4033 F: (08) 8524 4533 DH2271
Spring Food & Wine, “The Leader”, September 5, 2012 - 11
Spring Food & Wine Exciting times ahead for world’s best The accolade and recognition Kellermeister have received for their Wild Witch Shiraz could not have come at a better time for the southern Barossa based winery, according to managing director, Mr Mark Pearce. Awarded best shiraz in the world at the International Wine Challenge in London in June, the family owned winery’s fame has soared. Mark was appointed by Mr Ralph Jones during a time when the business was on shakey ground due to poor management, and an over reliance on the US market where its distributer was in free-fall and owed Kellermeister a lot of money. These challenges are now well behind Kellermeister, and the winery has come out the other side, resembling a very different place with a new life and new direction. “It has been a genuine privilege to have been able to help preserve and protect Kellermeister’s value and help the business navigate its way through rough seas for owners Ralph and Val Jones, who, themselves, have sacrificed so much to build Kellermeister from the early days through to today,” said Mark. Today, with Mark at the helm, the winery is preserving the best of its past and forging ahead with an obviously exciting future which involves interesting new wines and providing locals and visitors with a true winery experience. Ralph Jones founded Kellermeister in 1976 and his silhouette as the winery’s cellarmaster taken from the original ‘sandstorm’ label features prominently in the new look logo, which is easier to read and also incorporates the establishment date. Mark describes the winemaking at Kellermeister as focusing on traditional varieties and styles but with a modern twist. “Our senior winemaker, Matt Reynolds is a very astute technical winemaker who is intently committed to continuing to improve wine quality,” said Mark. “I am very much looking forward to witnessing Matt receive Kellermeister’s trophies for our 2008 Wild Witch at the International Wine Challenge gala dinner in London this month.” Rather than recruit ‘experts’ long in the tooth, Mark has built a team of bright young people he has identified as having the ability to grow with the business. “Having limited resources means we turn our attention to developing talent from within and giving people with drive and ability the right environment to thrive, learn and grow,” he said. “Kellermeister is a place full of wonderful, rich stories of people and places which make the winery
unique. We are now unearthing these gems, dusting them off and letting them shine.” Mark, who hailed from the legendary Wirra Wirra Winery in McLaren Vale before starting at Kellermeister, says many elements of what he is trying to achieve locally have been inspired by his time with this bench mark brand. “The greatest wines and wine brands are an authentic expression of the places and the people behind them, and invariably they involve a team of people living a quality life, and having plenty of fun along the way. This is central to our culture at Kellermeister,” said Mark. With the philosophy of finding the magic in the simple things in life - good food, good wine, and good friends and family, Kellermeister is continuing to develop their wine ranges and their presence in the Barossa and beyond. Mark’s work over the last couple of years has also centered on embracing the community and bringing people in to what the winery is doing. “We are investing heavily in our direct to consumer based activities because we want to be close to our customers,” said Mark. Intimacy is the key word with what is happening at Kellermeister.
“We want to share what we are doing and bring people deep into the winery to discover the magic of Kellermeister, whether it is with Dru Thoms at cellar door, or with David Rice at a monthly event, or Matt Reynolds in the cellar,” said Mark. Kellermeister has always placed a strong emphasis on direct sales, which Mark says is not only smart, but best practice in today’s environment where supermarkets are becoming more and more powerful. It is also a strengthening of a continuing legacy of Ralph Jones’ marketing approach from the early days when he pioneered direct mail, and the then ‘new’ concept of cellar door tastings. Kellermeister has also embraced social media, but in a measured way. “We have a longstanding and loyal customer base but we are also aware that some people want to engage using new media,” said Mark. “Social media is a small but important part of our marketing mix, but no substitute for real, raw human interaction, ideally at the winery. “We like to connect directly with the people. We don’t have a distributor so that also helps us be more intimate with the trade who deal directly with us at the winery.”
Kellermeister’s founders Ralph and Val Jones.
Best International Shiraz - Best Australian Shiraz - Best Barossa Shiraz International Wine Challenge, London 2012 DH2273
Five Star Winery, James Halliday Australian Wine Companion 2007, 2008, 2009, 2010, 2011, 2012, 2013 12 - Spring Food & Wine, “The Leader”, September 5, 2012
Spring Food & Wine New wines, vineyards celebrate local stories Wines that have a story to tell and a label that shares it, is the focus of Kellermeister’s new range, The Storyboard and the winery’s soon to be released range, Threefold Farm. The five wines in The Storyboard- a late harvest frontignac, pinot gris, rose, late harvest riesling and hand picked riesling have been crafted from the 2012 vintage and were released last month. Four red labels will be added to the range later this year. Winery chief, Mr Mark Pearce who is very hands on with their marketing said, “As odd as it may sound sometimes in the wine industry we can forget that most people drink wine to enjoy themselves and have fun. “Like food, they also want to know and feel good about where the wine came from.” Kellermeister’s focus with their new labels is to connect with that knowledge. “I’ve written the Storyboard labels with the intention of connecting with the places and people that tell us more about these wines,” said Mark. For example, The Wombat General, the title behind the hand picked Riesling, acknowledges the viticulture efforts of the Fechner brothers, Graeme and Michael. Mark said naming the riesling, The Wombat General, honours the brothers’ commitment to their family’s legacy of six generations of grape growing. “The label is fun, but it has a story to tell about the very people who make the wine possible,” said Mark. “We want to tell the story about who we are and what we do more powerfully and our mechanism is through our wine labels.” Kellermeister will also be releasing a series of three, single vineyard wines from Mark’s family vineyard, Threefold Farm, near Angaston on which he lives with his wife, Susanna and three children. Three varieties of grapes are planted with the respective blocks taking names of Mark and Susanna’s three offspring. Due to the unique terrior of this site, the wines are vibrant, perfumed, and lifted showing the finesse of more European wine styles. The vineyard which is being transitioned to biodynamic techniques was named after the first farm where biodynamic farming was employed on a larger scale in New York State in the 1920s. “Removing chemicals will allow the wines to show the natural expression of place even more clearly,” said Mark. Kellermeister has also secured exclusive access to a
Kellermeister managing director, Mr Mark Pearce with the new range The Storyboard – a label aimed at connecting with the places and people that contribute to the wine. vineyard at historic Bethany, which has been acquired by a joint venture between Mark, winemaker Matt Reynolds and Kellermeister founder Ralph Jones, and access to another picturesque vineyard at Bethany acquired through a partnership between Mark and Matt. The acquisition of these vineyards will give Kellermeister control over fruit supply, and fruit quality across 30 acres which are planted to eight varieties required for Kellermeister’s broad portfolio of small batch wines. Both vineyards had been held in the same family since settlement in 1842, and it is the first time in history that the vineyards have been sold. “To be the custodians of such historically meaningful land is a true privilege,” said Mark.
“It is truly exciting that we can bring such historically meaningful vineyards into the ambit of Kellermeister at such an exciting time in so many areas in our business.” Mark said one of the wonderful things about Kellermeister is that they are small enough to uphold an artisan commitment to winemaking, yet big enough to produce commercial quantities of ultra premium wine. Kellermeister encourages visitors to the winery’s cellar door to enjoy their wine with a food platter, which includes a selection of local produce, either in the cellar door near the wood fire or under the verandah where you can take in the great views. The cellar door was built with mudbricks that were handmade by Ralph and Val Jones and has a certain rustic charm and magic about it.
Accolade gives region a boost With a title of best shiraz in the world added to their portfolio, Kellermeister believe it’s an accolade that will benefit not just their winery, but the Barossa as a famous shiraz producing region. Winery chief, Mark Pearce said the award is incredible and shows that the Barossa shiraz is still a force to be reckoned with. “Success breeds success, and everyone in the region benefits from this sort of recognition” said Mark.
Winemaker, Matt
Winemaker, Matt Reynolds said to be crowned best shiraz in the world is a wonderful achievement. “This international accolade demonstrates the strength of our ability to make world beating shiraz at Kellermeister and also allows our region to shine as the top shiraz producing region in the World” said Matt. The weekend following the announcement in June, Kellermeister’s direct sales increased by 15 times in one weekend.
Reynolds is proud of the accolade Wild Witch has received.
Start discovering our story... DH2274
THE STORYBOARD RANGE Spring Food & Wine, “The Leader”, September 5, 2012 - 13
Grant Burge Wines has moved! Now located at the top of Krondorf Road. DH2279
Top of Krondorf Road, Krondorf, SA, 5352 Phone 8563 3700 | grantburgewines.com.au Open 10am - 5pm Daily
GBW_Leader Spring F&W 110*100.indd 1
21/08/12 2:55 PM
Krondorf Rd., Tanunda P | 8563 3044
Home of great reds!
e n i F nes i W along Krondorf Road
• Try our new release Mercedes Blend – perfect for summer, especially if served chilled! • Our limited edition premium Albert’s Block wines are now available for tasting. • The famous Argentine BBQs – they always book out very quickly! Call in to our cellar door to find out further information on securing your place for these exclusive events.
Visit us on weekends & holidays from 11am-5pm or weekdays by appointment
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• While tasting our premium handcrafted reds, you can view Vanessa Di Palma’s fantastic boutique art work.
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14 - Spring Food & Wine, “The Leader”, September 5, 2012
R anked in the top three Gourmet Traveller’s top 100 Cellar Doors in Australia, Charles Melton Wines has been described as “welcoming, homely and passionate”. Treat yourself to the stunning magenta hued ‘Rose of Virginia’, dubbed the best Rosé in Australia by James Halliday or have a taste of our new vintage 2010 reds, including our cult ‘Nine Popes’. Stay and enjoy our fresh, locally grown and made light lunch with one of our superb wines by the glass.
Open 7 Days a week, 11am-5pm Lunch available daily, 12pm-3pm DH2278
t h g i l e d s ’ r e v o L e n i W & d o o F A Scott Liddell
After a four year stint at Penfolds Magill Estate Restaurant working alongside acclaimed chef Jock Zonfrillo and learning the trade in Tasmania, Scott Liddell has been appointed chef at Salter’s Kitchen. Inspired by Neil Perry’s focus on his bar and grill restaurants, and his grandparents who love to cook. Scott is looking forward to putting his culinary skills to the test in the Angaston kitchen. With a passion for cooking with meat and premium cuts, Scott will introduce a range of steaks to the menu which will be matched to Saltram Wines.
SALTRAM WINE ESTATE
“I am really excited about the regional expression of the Barossa with food matched
to great wine,” said Scott. ‘There’s a lot of Barossa history and I have done a lot of research to find a good balance to the classics.” Using local butchers and sourcing local produce are high on Scott’s priority list as he develops a new spring menu with multiple steak options, mini roasts, extensive side dish menu and wood fired pizzas. “I have been meeting new producers and suppliers and have been to the Barossa Farmers Market and I am really looking forward to spring,” said Scott. Salter’s new spring menu proudly showcases the best of the Barossa, matched with Saltram wines.
Established in 1859 by William Salter, Saltram Wine Estate has become a Barossa icon of Australian winemaking and has produced some of Australia’s most recognisable and award winning wines. Saltram combines the old age charm of the original winery with modern facilities and contemporary styling. The perfect venue for lunch, dinner, weddings, gala dinners or your next conference. Open the door to warm and inviting surrounds and a food and wine experience like no other.
CELLAR DOOR After more than 150 years, the winemaking excellence continues with Saltram still producing quality premium wines, we have an extensive range of wines, loved and admired by many within the Australian wine industry. Daily wine tastings at the cellar door feature new and special vintages. So come and visit, our door is open.
SALTER’S KITCHEN Like any good kitchen, our Restaurant welcomes you at any time of the day. Our wood fired oven fills the Restaurant with the tempting smells of freshly cooked gourmet pizzas and house breads, whilst the seasonal menu proudly showcases the best of the Barossa that will satisfy the senses... classic dishes, rustic flavours and contemporary creations, served with our generous hospitality in a warm and friendly surround.
FUNCTIONS Utilising special event rooms within the winery, Saltram offers beautiful surrounds and an expert team to arrange your next occasion. Whether it is a conference, or celebrating a wedding or special birthday, we can tailor an event to your needs and budget, all in the unique setting and ageless walls of this historic Barossa winery.
SALTRAM WINE ESTATE
Open 7 days for lunch and tastings Now Open Friday nights from September 14
8561 0200
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Angaston Road, Angaston www.saltramwines.com.au Spring Food & Wine, “The Leader”, September 5, 2012 - 15
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16 - Spring Food & Wine, “The Leader”, September 5, 2012