Food & Wine SUMMER 2012
PAVLOVA the ultimate summer dessert Summer Food & Wine, “The Leader”, December 5, 2012 - 1
Summer Christmas Food & Wine
Peter’s perfect pavlova
Cover...
Eve Doecke, of Nuriootpa loves pavlova, especially sharing the colourful, sweet treat with her family and friends at Christmas time.
In this issue... • Perfecting the Pavlova • Pick of the Bunch ... Troy Kalleske • Budget Basics • Out and About • Hidden Treasure ... Tscharke’s Place • Top Drop
• Season’s Best • Adding a personal touch to your Christmas • Your Christmas Table • Barossa Farmers Market • Paddock to Plate ... Barossa Heritage Pork • Mt. Pleasant Farmers Market
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FRESH SEAFOOD FOR CHRISTMAS Choose from:
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whisked long enough to form stiff peaks. “You have got to make sure you beat the eggs to the right consistency. If you miss that, it will turn out like custard.” Peter cooks his pavlovas until they are crunchy on the outside and soft in the middle – the way his family always used to serve it. “I think that is the best way to have pavlova, different people like different things, but I grew up with it like that.” He said it should turn nice and crisp if left in the oven for a couple of hours after baking, until all of the heat has disappeared. Peter uses a traditional topping of strawberries and kiwi fruit, however will alternate the fruit depending on the season. “At this time of year, mango is a good choice,” he said.
Pavlova recipe Ingredients: • 150ml egg white (approximately four eggs). • One cup (220g) caster (superfine) sugar. • Two tablespoons corn flour (corn starch), sifted. • Two teaspoons white vinegar. Method: • Preheat oven to 150°C. • Place the egg white in the bowl of an electric mixer and whisk until stiff peaks form. • Gradually add the sugar, whisking well, until the mixture is stiff and glossy. • Add the corn flour and vinegar and whisk until just combined. • Shape the mixture into an 18cm round on a baking tray lined with non-stick baking paper. • Reduce oven to 120°C and bake for one hour and 20 minutes. • Turn the oven off and allow the pavlova to cool completely in the oven. • Decorate with your desired toppings.
PLACE YOUR ORDERS NOW! WE’RE OPEN CHRISTMAS DAY 9 a.m. to 11.30 a.m.
MILES DELI & NEWSAGENCY OPEN 7 DAYS
Nuriootpa winemaker, Peter Kelly has mastered the perfect pavlova with the help of an old family recipe. Growing up on the Sunshine Coast, Peter was often treated to a slice of his grandmother’s pavlova, topped with the best in-season tropical fruits. While it took him a few attempts to replicate the dessert, it has now become a favourite among his family and friends in the Barossa. Peter, who enjoys cooking up a feast on weekends, often receives requests to bake the cake for special occasions. “The pavlova always goes down well with the family, it has become a favourite.” His most important tip for creating the perfect pavlova is to ensure the eggs are
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2 - Summer Food & Wine, “The Leader”, December 5, 2012
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94 Murray Street, Tanunda
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OPEN 7 DAYS Lunch and Dinner
o f k the Bunch c i P Troy’s defining decade
Greenock winemaker, Mr Troy Kalleske has received more accolades in his decade-long career than most do in a lifetime. Along with his brother Tony, Troy was the first Kalleske to pursue winemaking, after six generations of grape growers in the family. Troy began making his own wine in 2002 with grapes from his parent’s family farm, and made winemaking his full time job two years later after receiving glowing reviews. In the past four years, Troy has been rapidly gaining recognition as one of Australia’s best young winemakers. He was named Barossa Winemaker of the Year in 2008 and recently inducted as a Baron of the Barossa, an accolade he holds in the highest regard. “To be named Winemaker of the Year when I had only been making wine for four years, that was a pretty big highlight,” Troy said. “Then to be inducted as a Baron of the Barossa and recognised internationally, it doesn’t get much better than that.” Kalleskes were put on the international map with the organic and biodynamic preparations of their wine, encouraged by Troy’s father, John. The biodynamic preparations involve using special sprays and a cosmic aspect to ensure healthy soil, which in turn is passed onto
the vines and fruit. “If you have healthy soil, you will have healthy vines. The roots will pick up more nutrients and you should have more wholesome and flavoursome grapes. “It is also about not using nasty chemicals so it is healthier for the vineyard workers and people drinking the wine.” Kalleske’s wine received Biodynamic Wine of the Year in this year’s International Wine Challenge, which adds to a collection of other accolades. While Troy is encouraged by the recognition for his work, it is a passion for the job that has kept him improving his wine year after year. “I like the diversity of winemaking. Every year, everyday is different. You see the crushing of the grapes to the end consumer. It is enjoyable from start to finish.” Along with a busy job – which can involve up to six and a half days of work per week during vintage – Troy is raising a young family. He and his wife, Sally have two young children, Olivia, two, and Johan, who is just eight weeks old. “There is busier and then less busier times. It is all a bit of a balancing act.” Troy is also in the process of renovating a 100-year-old building in Greenock’s main street, which he plans to make into a cellar door early next year.
Greenock winemaker, Mr Troy Kalleske is rapidly gaining recognition as one of Australia’s best young winemakers.
Christmas
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*Terms & conditions apply see in store for details. Pictures for illustration purposes only. Summer Food & Wine, “The Leader”, December 5, 2012 - 3
g d u B et Basics
Budget basics to feed the family Many families face the same challenge at dinner time – how to create affordable meals without eating the same things each week. Greenock resident, Mrs Rose Hegarty has perfected family meal times, with many different ideas that keep her husband and two children happy. Rose said the meals in her house vary enormously and are ethnic-based, such as different pasta meals, pizza, calzones, risotto, tacos, curries, paella and much more. The Hegarty family are also fans of
moussaka, casseroles, fish, quiche, sushi and of course, desserts. While Rose cooks the most, her husband, John and children Madeline, 13, and Will, 10, have their own specialty dishes. John enjoys cooking chicken and coconut curry, Madeline makes calzone and marble cake, while Will has a bit of a sweet tooth with his pancakes and biscuits. Rose said the key to her children enjoying their meals is getting them involved. “We have always included a variety of foods in our meals – right from when the children were introduced to solids,” Rose said. “We have always involved our children in growing and preparing foods.” The trusty “one pot meal” comes out in the Hegarty household during the colder months. Casseroles, soups and curries can all be put into a slow cooker on weekdays and meals that take a lot of time are made on weekends. Rose spends $10 to $15 on each meal and carries any non-perishable leftovers into the next week. Although the meals in the Hegarty household are varied, the main ingredients used can be found in most fridges and pantries. Flour, bread, cereals, pasta, rice, polenta, fruit, vegetables, reduced fat dairy, meat, legumes and common condiments are widely used in the dishes. Rose Hegarty with her children Madeline and Will.
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Rose’s tips for feeding your family • Grow your own fruit and vegetables. • Make the most of seasonal produce. • Frozen or dried vegetables are often cheaper than the out-of-season option. • Buy in bulk, especially food items on sale. • Make your own bread, pizza bases and hot cross buns. • Make your own cakes, slices and biscuits. Experiment with substituting half the regular flour with wholemeal flour, half the sugar with dried or fresh fruit, half whole eggs with egg whites. • Use homemade baked goods for children’s lunch-boxes. Also use raw vegie sticks and dips, homemade popcorn and yoghurt spooned into a small tub from a bulk 1kg container. • Limit variety of commercial cereals. Cook your own porridge – easy to do in the microwave as single-serves, or on the stove for a family. • Make water the drink of choice. Use a soda stream to carbonate cold water, then add to fruit juice or fruit juice-based cordials. Buy soft drinks for special occasions only. • Use a shopping list and stick to it as much as possible. • Buy reduced price meat and other food items nearing ‘use-by’ – freeze as necessary. Cheaper cuts of meat can be cooked at lower temperatures for a longer time to make them tender – perfect in casseroles and curries!
n d u a n a B T a t k a ery t a e r T sa
Traditional Fruit Christmas Cakes and Puddings Also available: Mohn Stollen (Poppy Stollen) Nuss Stollen (Nut Stollen) Marzipan Stollen
• Vanilla Cookies • Vanilla Kipferl • Springerle • Punsch Brezeln • Lübecker Kokosmakrőnchen (Coconut Macaroons) • Gingerbread (honey cookies) • Zimtsterne (Cinnamon Stars) • Nougat Cookies • Almond Bread • Spitzbuben (Raspberry Kisses) • Heidesand (Buttermelts) • Lebkuchen
Gingerbread ... • Houses • Hearts • Trees • Men
181 Murray Street, Tanunda – PHONE 8563 0096 4 - Summer Food & Wine, “The Leader”, December 5, 2012
Mixed Packs made to order
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Plätzchen wie zu Grossmutters Zeiten Cookies like in Grandma’s time
Out and About Ken Randall, of Springton loves the wide selection of fresh produce and the authentic country market atmosphere of the Mount Pleasant Market.
Frank Baldasso, Kenton Hill Growers helps Mount Pleasant market goer, Robyn Day select some apples during one of her regular visits. Sue Cramer and Marie Grieger at the Mengler View wine launch.
At Peter Lehmann Grower’s Picnic held at Old Redemption Cellars, Tanunda on November 23 were Lynette Rohrlach with Mark and Marie Waechter. Darren Bennett, Krystal Gibbins and Wendy Hill at Peter Lehmann’s Grower’s Picnic.
Enjoying Faith Lutheran College Mengler View wine launch were Rose Dadds, Mavis Nietschke, Leon Nietschke, Lorna Schiller and Ken Dadds.
Don’t miss a visit to the Angas Park Shop
Treat yourself, you deserve it!
The Angas Park Shops will remain trading as usual
Email: shop@angaspark.com.au
www.angaspark.com.au
DR5540
3 MURRAY ST., ANGASTON PH: (08) 8561 0830 Summer Food & Wine, “The Leader”, December 5, 2012 - 5
H i d d e n Tr e a s u r e Tscharke’s Place holds surprises for visitors Damien and Eva Tscharke have perfectly merged their passions for wine and pottery to create their own slice of paradise. Tscharke’s Place, Marananga was opened last year and holds lots of little surprises for first-time visitors. The top floor of the building houses Eva’s quaint and unique pottery range, which has stamped her fingerprint on the cellar door. “Art is in the eye of the beholder. Pottery is a tradition that for thousands of years has made eating and drinking more practical, accessible and most of all more enjoyable,” Eva said. “Essential for everyday life, pottery and its fashion continues to bring enjoyment to drinking and eating.” Undoubtedly the biggest “wow factor” at Tscharke’s Place is their cellar. Dominating the room, which visitors enter through the handcrafted wrought iron door with turning cogs, is a massive slab table and bench seating built from an Eden Valley Red Gum. The intimate atmosphere in the cellar is set off by candles and dimmed fairy lights, intertwined in vines hanging from the ceiling. Before Tscharke’s Place was built, visitors would, by appointment have tasted with Damien in the barrel shed.
Visitors are now welcomed by Diane Thompson and the team before making a choice of several settings at Tscharke’s Place for a tasting. The bar, couch, cabana area and garden are all available for tastings and Diane said the objective is to create a genuine, warm and relaxing atmosphere. “Having Damien and Eva, who are very enthusiastic and passionate about what they do, it’s quite easy to buy into their story and that enthusiasm rubs off pretty quickly,” Diane said. The building itself is also quite unique, shipped in from Germany in four 40-foot containers. Damien - a sixth generation vigneron - is the first generation to give winemakeing a go and has been producing the estate wines at Tscharkes’ for the past 12 years. He views himself as a temporary custodian for the land and is as sustainable as possible in order to leave it in the best condition for future generations. The 140-year-old Grenache bush vines that visitors overlook while sitting in the garden were rescued from a Nuriootpa housing development. If opening Tscharke’s Place didn’t give the couple enough to do, they had their first child, Jana at vintage earlier this year.
Damien and Eva Tscharke.
“HOME OF OUR ESTATE WINES AND TSCHARKE BAROSSA POTTERY “
www.tscharke.com.au
EXPLORE & CREATE YOUR Own EXPERIENCE ON ITS WAY...
Underground - master class Underground - bread & wine Bookings essential: info@tscharke.com.au
A TASTE OF SPAIN 6 - Summer Food & Wine, “The Leader”, December 5, 2012
Open 10am-5pm, closed Tuesdays and Wednesdays 376 Seppeltsfield Road, Marananga P: 8562 4922 Like us
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Summer Christmas Food & Wine
Enjoy an evening of open air cinema with fun, themed menus and delicious wines at the picturesque Jacob’s Creek Visitor Centre in the Barossa Valley. Movies will be screened on our lawns every Friday night in January and February, 2013. 4th JAN - THE ADVENTURES OF TINTIN (PG) 11th JAN - HUGO (PG) 18th JAN - KING KONG (PG)
Doors open 7pm. Movie screenings commence after sunset (approx. 8:15pm – 8:45pm). Please bring deck chairs or picnic rugs. Bookings Recommended. Phone (08) 8521 3000. In the event of inclement weather movies will be cancelled.
25th JAN - RED DOG (PG) 1st FEB - TINKER TAILOR SOLDIER SPY (MA15+) 8th FEB - THE IRON LADY (M) 15th FEB - THE IDES OF MARCH (M) 22nd FEB - HORRIBLE BOSSES (MA15+) Ticket and glass of wine $15. Meals available from $15. Strictly no BYO food or drink. Food menu will change each week to suit the theme of the movie. Non-alcoholic beverages, platters, popcorn and dessert options also available.
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True Character drinks responsibly. Jacob’s Creek Visitor Centre Open 10am to 5pm daily Lunch served from 12 noon Barossa Valley Way, Rowland Flat P: (08) 8521 3000 W: www.jacobscreek.com www.facebook.com/jacobscreek
Summer Food & Wine, “The Leader”, December 5, 2012 - 7
S u m me r C h r i s t m a s O Irvine Meslier Brut MV The lovely light and lively nature of this wine is most apparant. Very pale in colour with a lifted and light floral bouquet. The crisp acid races across the palate while the natural fruit in the middle taste gives weight and flavour. Think of ripe ‘Granny Smith’ apples as the descriptor and it becomes easy to understand the Meslier character. It is this lifted fruit character rather than developed yeastiness that is the key to the enjoyment of the style. Quite dry even for Brut, but with excellent mid palate fruit and crisp, tingly acid finish. Quite unique in the balance of these characters, we have found that over a year or so the Meslier Brut deepens and further rewards both in colour and complexity. Superb with oysters, mussels and shellfish sprinkled with fresh juice of limes.
Jacob’s Creek Trilogy Pinot Noir Chardonnay Pinot Meunier NV Elegant and lively fruit flavours are married with creamy yeast characters which carry through to a long clean finish. Good flavour weight and balance. Serve chilled. Delightful on its own, or with any form of shellfish or a great match to fresh fruit desserts.
Creed Wines NV Chardonnay Pinot Sparkling Wine
DH2464
A lovely fresh sparkling style, easy to drink and share with friends, for special occasions or just to celebrate life because you can! A delicate wine with a little lemon zest, perhaps crunchy green apples and finishing with strawberries and cream. With a fruit driven palate it’s a dessert in itself!
8 - Summer Food & Wine, “The Leader”, December 5, 2012 GBW_Leader Food & Wine Summer 262*100.indd 1
Summer Food & Wine, “The Leader”, December 5, 2012 - 1 21/11/12 12:07 PM
Open a Top Drop Ross Estate Sparkling Shiraz The Ross Estate Limited Release shiraz is a perfect accompaniment to the Christmas table this year. This exceptional wine will delight all tastebuds throughout the festive season. A great sparkling to be enjoyed with family and friends this summer. The colour is rich, dark cherry red, with a distinct fruit aroma of plum and chocolate. A delicate bead gives this a satisfying and elegant mouth feel. The balance of fruit sweetness is supported with the lees and integrated oak. Made in the Method Champonoise style, this bottle fermented and matured Sparkling Wine was stored on yeast lees for 3 years before disgorging, adding creaminess to the flavours. A wine that will be toasted at many celebrations!
Grant Burge NV Sparkling Shiraz Cabernet This quintessential and stylish Australian blend of Shiraz and Cabernet Sauvignon is an indulgent wine, which is complex, rich and utterly delicious. The Sparkling Shiraz Cabernet is deep ruby in colour, with a complex, earthy nose of smokey oak, bacon and spicy cedar along with rich fruit characters of liqueur cherries and blackberries. It is elegant and lively with the big flavours of the nose carrying through to the palate. It has a creamy mousse and elegant mouth feel finishing with a perfect balance of acidity and fruit sweetness. The wine is perfect with duck and is a favourite accompaniment to the Burge’s Christmas dinner!
Gert’s Blend Sparkling Shiraz A mouth-watering, lively raspberry and cherry flavour with a touch of sweetness and balanced acid. Vibrant red-purple in colour. The wine is best enjoyed young, however will age gracefully – like Gert herself! Perfect for breakfast, lunch, dinner and beyond!
Ever wanted to learn more of the intricacies of Australian Apera (Sherry), or the rich, complex and alluring world of Tawny, Tokay and Muscat? Introducing a new way to experience the hidden treasures of Seppeltsfield’s fortified wine selection. The new Fortified Wine & Canapé Tasting Flight is now available in Seppeltsfield’s cellar door, offering an exciting way to discover more of these exquisite and historic wine styles. Matched alongside a flight of six Seppeltsfield Solero Collection wines, enjoy simple, elegant canapé food pairings, designed by Chef Owen Andrews.
$10 per person
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available weekdays, bookings essential Ph. (08) 8568 6217 for more information. Seppeltsfield Wines. Seppeltsfield Rd, Seppeltsfield SA 5355. seppeltsfield.com.au Leave inspired to recreate the experience at your next dinner party. Summer Food & Wine, “The Leader”, December 5, 2012 - 9 1
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Pick your fancy. Pack your picnic.
With the weather warming up, come to the Barossa’s most beautiful winery Estate and pack your own picnic from our gourmet pantry including terrines and prosciutto from Saskia Beer, mettwurst and laschinken from Linke’s Butcher, a selection of cheeses from Barossa Valley Cheese Company, olives, croutons and lavosh from Owen Andrews Catering, also available locally grown apricots, fudge, honey and more.
Grab a basket, rug, bottle of wine and while away the afternoon in our picturesque gardens.
Open 7 days 10am - 5pm Closed Christmas Day and Good Friday www.chateautanunda.com DH2499
10 - Summer Food & Wine, “The Leader”, December 5, 2012
9 Basedow Rd, Tanunda - Ph 8563 3888 DH2501
Summer Christmas Food & Wine
Adding a personal touch After years of making honey biscuits the Eggleton family in Tanunda have started creating their own gingerbread houses. It has become a tradition for Tarnya, Daniel and children Tom, Noah and Madeleine using a 100 year old recipe from Tarnya’s family.
“We try and make it closer to Christmas as the icing can make it a little soft,” said Tarnya. “The fun part is decorating and then pulling it apart and eating it.” Tarnya has searched for the right icing recipe which makes the pieces stick straight away.
She said making the gingerbread houses and decorating them with a variety of lollies adds a personal touch for gifts to family and friends. “They are all decorated differently… it depends on the lollies and what people like,” said Tarnya. “To me it makes it feel like Christmas.”
CAFÉ • COFFEE • PRODUCE
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175 Gawler Park Road, Angaston
Phone: 8564 2606
Tom, Madeleine, Tarnya and Noah Eggleton, putting the finishing touches to one of their latest gingerbread creations.
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OPEN: Tues - Sat, 9.30 a.m. – 3 p.m. Also open: Mon, Dec 24 Closed: Christmas Day
Wishing everyone a Merry Merlot Christmas.
“Let’s keep the Merlot flowing” Phone 8564 1046
merlotbiz@irvinewines.com.au
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FROM THE MERRY MERLOT MAKERS OF EDEN VALLEY!
www.irvinewines.com.au Summer Food & Wine, “The Leader”, December 5, 2012 - 11
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12 - Summer Food & Wine, “The Leader”, December 5, 2012
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For Christmas Day Platters please place order by Dec 22 (can be collected on Dec 24)
1 Murray Street, Nuriootpa 8568
8562 3110
PHONE ORDERS WELCOME
Schaum cakes and iced honey biscuits available now!
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7
57 Murray Street, NURIOOTPA (Next to the Police Station)
Ph: 8564 2145 42 Murray Street, Angaston
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Phone 8524 4033
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NOW TAKING ORDERS FOR CHRISTMAS
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Summer Christmas Food & Wine
Taking the market to another level market, meet some great people and really get involved.” Adding depth to the offering at the Barossa Farmers Market is the range of fresh fruit and vegetables available on a weekly basis. “We have heaps of fresh fruit and vegetable retailers at the moment,” said Jess. Jess lives at Krondorf with her partner, James Ehrat and together they are establishing Krondorf Creek Farm. The former lawyer traded office work for establishing a small market garden heritage fruit orchard and together with her partner is restoring an 1850 cottage. She has strong ties to the Barossa despite growing up in Western Australia. “What an amazing opportunity,” she said. “When I saw the position of market manager advertised I thought I would love to be involved. “We are 10 years old and an icon in an iconic region. My job is to build on the
very hard work which has been done in the last 10 years. A successful, vibrant farmers market which is engaged with the local community is such a crucial part of our local economy.” Jess will look to attract even more local producers and has the task of engaging more locals to be part of the market. “There are locals out there who have never been or stopped coming,” said Jess. “Come back and have a look at what we have been doing and have a chat, let me know what it is that you want to see at the market. I’m all ears. “I am keen to survey locals, so look out for that. I want to know what everyone thinks.” Jess said producers at the farmers market are passionate about what they do and part of the joy of shopping at a farmers market is meeting the people who have grown or prepared your food. “Those unique stories; you just don’t get them shopping anywhere else,” she said.
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The Barossa Farmers Market will have markets on Saturday mornings as usual in the lead up to Christmas and New Year with an extensive range of produce on offer. The board has just appointed market manager, Jess Greatwich who is excited to take the market to the next level. “Christmas and New Year markets will be run as normal but with a bumper Christmas offering,” said Jess. “There will be fresh seafood, hams, plenty of fresh produce and beautiful summer stone fruits - everything that you associate with Christmas. This is such a productive time of year so we have a great range of fresh fruit, vegetables, herbs and of course cherries. “We also have a wonderful community table which is for all those backyard gardeners out there who may have an oversupply of zucchinis or parsley or anything at all really. “Even if it’s only half a dozen of something, this is what our community table is for. Come down and sell it at the
Abbotsford Country House
Christmas cheer to all. Thank you to our valued customers and we look forward to returning to the Barossa Farmers Market in 2013. Wine tasting at Taste Eden Valley Angaston through out the festive season.
DON’T MISS OUT THIS YEAR! Available at the Barossa Farmers Market or phone Jane on 8524 4662 to order
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phone 0427 639 088 8564 8270 STONE JAR ROAD, ANGASTON www.huttonvale.com
Christmas Puddings
Handmade to a traditional Scottish recipe, without nuts, Abbotsford Country House puddings are wonderfully succulent, traditional boiled puddings.
A S S O BA R IES R R E CH
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Southern Indian Style Kasoundi Curry Paste Malaysian Curry Powder Barossa Style Chutney All three make fabulous Christmas additions to Gourmet Food baskets and meals over the summer months. Discover all the amazing dishes you can make this summer. Recipes available online: www.carmellascurries.com.au
Newly appointed Barossa Farmers Market manager, Jess Greatwich is looking forward to taking the market to the next level. DH0715-V4
Buy local this Christmas at the fabulous Barossa Farmers Market
available at the Barossa Farmers Market
For Christmas orders please
Phone 8564 2421
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Mobile: 0408 806 257
LOCALLY GROWN CHERRIES
or Timothy 0429 642 421
dies o o g s a m t s i r fresh produce and Chr u o y l l a r o F
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Fresh Produce
CHRISTMAS MARKET
Saturday, December 22 7.30 a.m. - 11.30 a.m. SEASONAL STONE FRUIT NOW AVAILABLE
NEW YEAR’S MARKET
• Peaches • Apricots • Nectarines
PHONE 0421 522 875 DH0695-V2
Wishing all our customers a Happy and Safe Christmas.
Saturday, December 29 7.30 a.m. - 11.30 a.m. Cnr Nuriootpa & Stockwell Roads, ANGASTON www.barossafarmersmarket.com
AT BAROSSA FARMERS MARKET
PH: 0414 851 812
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Summer Food & Wine, “The Leader”, December 5, 2012 - 13
Pa d d o c k t o P l a t e Prime pork produced locally From the paddock to the plate, each aspect of producing this unique Lyndoch pork is undertaken locally. In fact, the product travels less than 100km within the region before it is sold at the Barossa Farmer’s Market. Mr Michael Wohlstadt sources Berkshire and Tamworth piglets locally and they are raised using milk from his cows and grain from his paddock. His traditional method of raising the pigs – called mixed farming – includes growing food and providing for the animals on a single property. The pigs are fed milk every morning and night, which gives the meat a soft and creamy texture and reduces the odour of the animal. “Pork is one of the meats that can be very strongly influenced by what you feed them,” Mr Wohlstadt said. “Rubbish in, rubbish out; you can smell it on a pig when they are fed waste products. “My pigs are fed no chemicals – just milk, grain and grass – and it is noticeable that they are largely without odour at all.” After four and a half months, the pigs are butchered at Kapunda and Mr Wohlstadt takes about 150kg of pork to
Angaston each weekend to sell. He said he chooses to keep all of his business local to support those who support him. “Our local food industry would fall apart if you didn’t keep your business local. “The outlets such as a place to sell and a place to slaughter need to be supported otherwise they will disappear.” Mr Wohlstadt said over the past 30 years spent on his Lyndoch property, he had already seen a loss of local infrastructure to support rural production. “When I grew up, there was a slaughter house in every town of the Barossa, now there is just one in the region.” As Christmas approaches, pork is a particularly popular meat of choice for families in the region. Mr Wohlstadt sells up to four times the amount of pork during the festive season, as households stock up for their Christmas feasts. “I am the only supplier of pork that is a producer at the Farmer’s Market, so it complements all of the other meats there,” he said. “It is a very important outlet to get a balance of meats.”
Pork producer, Mr Michael Wohlstadt uses a traditional method of farming to raise pigs on his Lyndoch property.
Are you having a function prior to Christmas? Our succulent chickens and fresh salads are ideal for social clubs, businesses, wineries, sports clubs and private functions!
NOW TAKING ORDERS FOR CHRISTMAS Order your chickens and salads for Christmas Day for pick up on Monday, December 24
SMALL TO LARGE ORDERS WELCOME
To us, the Nuriootpa Chicken Centre is more than just a place to go to work. We are extremely passionate about what we do as we operate our business with our heart and soul. We believe our customers appreciate the work that we do as we enjoy seeing them return for our food. Some of our customers even travel a great distance just to enjoy our food and this is what it’s all about for Amira and I. Some people ask, “Why do your chickens taste so good?” my reply to them always remains the same. Our chickens are delivered fresh, with multiple deliveries throughout the week. We prepare our own seasonings on site that are based on traditional recipes dating back over 30 years. Once our chickens are dressed, we then store them un-cooked to enable the flavours to infuse through the meat. Finally, they are roasted until tender and juicy. Everything we do is prepared onsite using only the freshest of ingredients. We also pride ourselves on the high level of hygiene across all areas of the store. We also make a point to interact with our customers so that we aren’t your ‘ordinary take away shop.’ If you haven’t had a chance to try our food, we would certainly encourage you to call in soon. Amira and I would like to wish our customers a very Merry Christmas and a safe and happy new year! ~ Kamiel Hamzy
NURIOOTPA CHICKEN CENTRE 57 Murray Street, NURIOOTPA (Next to the Police Station)
8562 3110
CLOSED CHRISTMAS & BOXING DAY Forget the rest...our’s is the best! DR5482
14 - Summer Food & Wine, “The Leader”, December 5, 2012
Summer Christmas Food & Wine
Brian’s life of food Brian Russell from Tanunda has come a long way with his food journey from being thrown overboard as a navy chef for the first meal he made, to owning and running a restaurant. Brian was just 13 when he landed his first job as a cook on salvage tugs during the war and has built up a lifetime of experience since the meal that cast him into the sea. He cooked for the French Ambassador and was part of a team that cooked for the Queen Mother while he was in the army. Originally from Scotland, Brian has worked in kitchens in France, Germany, Italy, Libya, Saudi Arabia, Kenya, United Kingdom and Australia. After a turn of events, Brian found himself living out of the back of his rusty car in Adelaide, but soon found a job at the South Terrace Travel Lodge and was running the entire kitchen in just three months. A new concept of Brian’s was Dial-AChef, which he did with wife, Julia and later re-registered as Dial-A-French-Chef. With this business, the couple went to
people’s homes and catered for their events. They also owned a restaurant in Adelaide and catered for Christmas gatherings and wedding receptions. Wedding food has been no stranger to Brian, who – with the help of Julia – made and decorated wedding cakes for several years. He made about a dozen each year, which Julia created small sugar flowers for with her nimble hands. Confectionery has also been one of Brian’s strong points and he has sold his own brand of confections including nougat and Scottish tablet, with recipes that are more than 400 years old. His grandfather was a confectioner, a trade Brian continued when he became a confectioner with Haighs. As we near the end of the year, Brian’s main focus won’t be on Christmas, but instead New Year. This year, he’ll be sticking close to his Scottish roots by making black bun, haggis and clootie dumpling, which is a Scottish pudding in a cloth.
Brian Russell is still passionate about food, many years after he first began his career as a chef. INSET: A wedding cake made by Brian.
Mount Pleasant prepares for twilight market food Christmas supplies in a relaxed environment,” said Genevieve. “Meet the producers and growers who will be ready to serve you with a smile, give tastings and chat about their products.” T h e re ’ s a d i v e r s e r a n g e o f stallholders from fish, chicken, noodles, pasta, bread, red meat, cheese, milk, fruit and vegetables, wine, Greek sweets and cupcakes, olive oil, honey, jams and preserves all available at one site. Christmas trees, turkeys and meat birds will be also be
available for purchase, but must be ordered prior to the twilight market. Assistant manager, Ms Terese Reeves encourages people to bring along a picnic rug and enjoy the twilight market while listening to local live music. The Angaston Lions Club will be collecting the optional gold coin donation for on-site parking. This is part of the market giving back to the community, with more than $3,000 to date donated to local charities.
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available until New Year
8389 1204
www.thecherrypatch.com.au
See us at the Mt Pleasant Market every Saturday in December PREMIUM WINES FROM EDEN VALLEY
See us at the Mt. Pleasant Farmers Market
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A showcase of fresh produce continues to be available at the Mount Pleasant Farmers Market with organisers gearing up for summer. A Christmas Twilight Market will be held on December 21 from 5 p.m. to 9 p.m. with stallholder registrations at an all-time high. Market manager, Ms Genevieve Hebart said the event is not to be missed as local farmers showcase their products.SWEETLABEL_SPOTCOLOR_1.ai 1 “Come and enjoy the market atmosphere; shop for your fresh
Come taste and buy our wines Meet the winemaker at the Mt. Pleasant Farmers Market
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www.springtonhillswines.com.au
0400 334 435
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Seasonal Vegetables, mushrooms, free range eggs
Harrison Hylan, Henry Sheedy and Jackson Hylan caught up at the Mount Pleasant Market where the Hylan family have their Mount Pleasant Butcher stand each week.
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SEE US EVERY SATURDAY AT THE MT PLEASANT FARMERS MARKET!
Fresh A2 milk from Myponga Farm fresh range
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Jersey Premium Range
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Flavoured milk
Now available at Mt Pleasant Farmers Market
Greg 0416 038 164 www.fleurieumilkco.com.au
Sarah Bache and her sons, Henry and James Matthias taste some freshly squeezed orange juice from Joy Schulz, Garden Fresh Citrus, Nildottie during the Mount Pleasant Market.
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Award Winning Woodsmoked Leg Ham ......................$12.99kg
SA Aw ard 2 Gold Medal s Mettw urst 2 012 SA Be st Con t i nental Sausa ge 201 2 for Italian Sausa ge
Award Winning Woodsmoked Leg Ham Boneless ..............................$17.50kg Almond Grove Free Range Antibiotic Free Whole Turkey ......................................$11.99kg Barossa Valley Grown Free Range Pork Loin Boneless Roast ...................$17.49kg Local Drunken Lamb Speed Roast ........................................$15.99kg Delicious Homemade Woodsmoked Atlantic Salmon ...................................$43.99kg 3 Foot Plus Award Winning Woodsmoked Garlic Mettwurst .................................$30.00ea
Cooked SA King Prawns Available All Staff at Mount Pleasant Butcher and Gumeracha Quality Meats would like to wish everyone a Merry Christmas and a Safe New Year. Valid until December 24 EFTPOS AVAILABLE PHONE ORDERS WELCOME
8568 2019 8389 1083
MOUNT PLEASANT
GUMERACHA
All specials available at both Mount Pleasant & Gumeracha Butchers
SEE US AT THE Mt. Pleasant Farmers Market every Saturday 8 a.m. - 12 noon
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16 - Summer Food & Wine, “The Leader”, December 5, 2012