FOOD WINE
and
The Barossa’s Favourite Newspaper
2013
n o i t i d e r e t n i w
JULY 12 : COLCHANNON & CRACKING CRAIC
JULY 5 : NOTTING HILL BACK-A-YARD
What’s happeningAat… taste of the Caribbean from the back-a-yard of
A touch of old style German beer hall food
JUNE 28 : DIE WUNDERBAR WEINSTUBE
JUNE 21 : SOUKS IN THE CITY
The delicious cuisines of the Middle East
JUNE 14 : HONG KONG CHOP
London’s Notting Hill
Classic Hong Kong BBQ
Hawker food from the streets of Singapore & Malaysia
JUNE 14 : HONG KONG CHOP Classic Hong Kong BBQ
JUNE 21 : SOUKS IN THE CITY
The delicious cuisines of the Middle East
JUNE 28 : DIE WUNDERBAR WEINSTUBE A touch of old style German beer hall food
JULY 5 : NOTTING HILL BACK-A-YARD A taste of the Caribbean from the back-a-yard of London’s Notting Hill
JULY 12 : COLCHANNON & CRACKING CRAIC
ry day at the Artisans, choose from a selection imple, casual tasting plates designed by Mark amara to enhance the enjoyment of our wines. weekends and public holidays, we offer a more generous tasting platter to share. Available 12-5pm, tasting plates from $15
The food and sounds of Dublin’s Temple Bar comes to the Barossa
ASTING & SHARED PLATES
JULY 19 : North AMERICAN SPORTS NIGHT
Rooting for you team makes you hungry, so game night means dude food!
JULY 26 : ELVIS IS IN THE BUILDING
We celebrate the classic Elvis flick ‘King Creole’ and the food of New Orleans
THE ARTISANS OF BAROSSA Hobbs of Barossa • John Duval • Massena • Schwarz Wine Company • Sons of Eden • Spinifex • Teusner Wines Corner of Light Pass and Magnolia Roads,Tanunda, SA, 5352 Phone: 8563 3935 tastingroom@artisansofbarossa.com www.artisansofbarossa.com www.foodluddite.com
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Every day at the Artisans, choose from a selection of simple, casual tasting plates designed by Mark McNamara to enhance the enjoyment of our wines. On weekends and public holidays, we offer a more generous tasting platter to share. Available 12-5pm, tasting plates from $15
Hawker food from the streets of Singapore & Malaysia
TASTING & SHARED PLATES
JUNE 7 : JALAN JALAN FOR MAKAN MALAM
ch week, chef Mark McNamara sources fresh duce from local markets and farmers to serve -course lunch to a shared table hosted by one of our Artisan winemakers. Lunch kicks off at noon every Sunday. 95 pp inclusive of food and selected wines. Bookings essential.
Each week, chef Mark McNamara sources fresh produce from local markets and farmers to serve a 5-course lunch to a shared table hosted by one of our Artisan winemakers. Lunch kicks off at noon every Sunday. $95 pp inclusive of food and selected wines. Bookings essential.
RTISANS – HOME OF THE OSSA SHARE TABLE LUNCH
ARTISANS – HOME OF THE BAROSSA SHARE TABLE LUNCH
JUNE 7 : JALAN JALAN FOR MAKAN MALAM
As winemakers we’ve travelled the world and seen it all… but our fondest memories are of sharing local fare over a table littered with wine bottles. Every Friday night in June and July, join our shared table as Mark McNamara brings hearty, flavoursome, sustaining and reviving food from around the globe back to the Barossa. Kick off is at 6.30pm for a 7.00pm feed. Seating will be arranged around tables of 8 or 10. $35 a head. Artisan wine, beer and ‘softies’ available over the bar at cellar door prices. No BYO folks. Bookings essential
isans of Barossa is a Tasting Bar like no other in the Barossa. 7 great winemakers, all renowned for producing ome of the Barossa’s most exciting hand made wines, presented together for tasting under the one roof… and now they welcome one of South Australia’s great chef’s Mark McNamara who brings simple and delicious food sourced from local gardens and markets to the shared table at Artisans.
What’s happening at…
As winemakers we’ve travelled the world and seen it all… but our fondest memories are of sharing local fare over a table littered with wine bottles. Every Friday night in June and July, join our shared table as Mark McNamara brings hearty, flavoursome, sustaining and reviving food from around the globe back to the Barossa. Kick off is at 6.30pm for a 7.00pm feed. Seating will be arranged around tables of 8 or 10. $35 a head. Artisan wine, beer and ‘softies’ available over the bar at cellar door prices. No BYO folks. Bookings essential
Hawker food from the streets of Singapore & Malaysia
Classic Hong Kong BBQ
JUNE 14 : HONG KONG CHOP
JUNE 21 : SOUKS IN THE CITY
The delicious cuisines of the Middle East
A touch of old style German beer hall food
JULY 5 : NOTTING HILL BACK-A-YARD
London’s Notting Hill
JULY 12 : COLCHANNON & CRACKING CRAIC
The food and sounds of Dublin’s Temple Bar comes to
As winemakers we’ve travelled the world and seen it all… but our fondest memories are of sharing local fare over a table littered with wine bottles. Every Friday night in June and July, join our shared table as Mark McNamara brings hearty, flavoursome, sustaining and reviving food from around the globe back to the Barossa. Kick off is at 6.30pm for a 7.00pm feed. Seating will be arranged around tables of 8 or 10. $35 a head. Artisan wine, beer and ‘softies’ available over the bar at cellar door prices. No BYO folks. Bookings essential
The food and sounds of Dublin’s Temple Bar comes to
Artisans of Barossa is a Tasting Bar like no other in the Barossa. 7 great winemakers, all renowned for producing some of the Barossa’s most exciting hand made wines, presented together for tasting under the one roof… and now they welcome one of South Australia’s great chef’s Mark McNamara who brings simple and delicious food sourced from local gardens and markets to the shared table at Artisans.
What’s happening at…
JUNE 7 : JALAN JALAN FOR MAKAN MALAM
tisans of Barossa is a Tasting Bar like no other in the Barossa. 7 great winemakers, all renowned for producing some of the Barossa’s most exciting hand made wines, presented together for tasting under the one roof… and now they welcome one of South Australia’s great chef’s Mark McNamara who brings simple and delicious food sourced from local gardens and markets to the shared table at Artisans.
ach week, chef Mark McNamara sources fresh oduce from local markets and farmers to serve 5-course lunch to a shared table hosted by one of our Artisan winemakers. Lunch kicks off at noon every Sunday. $95 pp inclusive of food and selected wines. Bookings essential.
JUNE 28 : DIE WUNDERBAR WEINSTUBE
ARTISANS – HOME OF THE ROSSA SHARE TABLE LUNCH
TASTING & SHARED PLATES
What’s happeningAat… taste of the Caribbean from the back-a-yard of
ery day at the Artisans, choose from a selection simple, casual tasting plates designed by Mark Namara to enhance the enjoyment of our wines. weekends and public holidays, we offer a more generous tasting platter to share. Available 12-5pm, tasting plates from $15
What’s happening at…
Contents Page 2-3
Breaking bread
with Eleni Michau (cover)
Page 4-5
Winery review Linfield Wines
Page 6-7 Sweet treats
with Esther Barnett
Page 8-9 Top Drop
Wines of the Barossa Valley
Page 10-11
Chefs on the Run with Damon de Ruiter
Page 12-13 Food review
The Barossa Weintal
Page 14-15 Out and About
Acknowledgements
Page 16
EDITORIAL: Kellie McNeill, Zoe Howard, Emma Moreland
Seppeltsfield Gravity Flow Winery
PRINTED AND PUBLISHED: The Leader Newspaper | PH 8564 2035 winter Food AND Wine 1
Social snaps from around the Barossa Valley
100 years of vintage
PHOTOGRAPHY: Alicia L端di-Schutz (Contents) Matthew Liersch at Barossa Farmers Market
DESIGN: Caitlin Faint
Breaking bread with Eleni Michau
Eleni Michau from Angaston works swiftly each Friday and Saturday, preparing for the rush of the Barossa Farmer’s Market. She bakes 240 loaves of her delicious ciabatta and focaccia rolls each week, ready for the convergence of locals and tourists on Saturday morning. Eleni’s bread is the perfect accompaniment to winter casseroles or soups, or it can be eaten on its own. She makes focaccia with olives and rosemary, and also olive oil and sea salt. Her ciabatta – the most popular of her loaves – comes in a plain variety or fig and fennel. Eleni said her breads go well with local produce and the fig and fennel ciabatta pairs perfectly with local cheeses and salami. The plain ciabatta pairs perfectly with olive oil and dukkah and the focaccia is great with fresh produce. “Because the focaccia already has extra virgin olive oil and salt or olives, it goes well with tomatoes and basil or if it’s stale, you can toast it and use it in dips or platters.” Eleni’s bread-making expertise in part comes from her ciabatta recipe, obtained from a Swedish patisserie chef while she was at university in Sweden. It was while she was studying to become a chef that she had the opportunity to visit Australia on an exchange programme. While here, she met TAFE student, Saskia Beer and was introduced to the Barossa Valley. “Then I went back to uni in Sweden and we hosted TAFE students from Adelaide and Saskia came over and lived with me for a couple of weeks.” Through this experience, Eleni became a product
developer for Maggie Beer, where she worked on about seven different products. After product developing, Eleni worked as a chef at Ya l u m b a , Saltram, Vintners and was the head chef at Jacob’s Creek when they first opened their visitors centre. The hectic work hours became too much for Eleni when she had daughter, Mariella five-and-ahalf years ago. “Doing the unusual hours was a bit too much with a child so I started selling my bread at the Farmer’s Market four years ago. “It started off quite small, a couple of baskets with loaves of bread, now it’s quite big so I’ve extended my range.” Eleni’s favourite part of the week is Saturday morning at the Farmer’s Market, where she gets direct feedback from customers. “It’s a good place to get feedback, it’s a really good place for me to do product development. I can experiment and get instant customer feedback.” She loves interacting with locals and the
community spirit in the Barossa – always being offered fresh produce from locals willing to share. The landscape also offers her plenty of produce, gathering her rosemary and quinces for pies from the side of the street. Her olive oil and olives are also sourced locally. While she’s looking to branch out, Eleni plans to stay at the market and sell her bread, which will no doubt be ready to be dipped into hot soups around the region as the weather cools. EDITORIAL: Zoe Howard PHOTOGRAPHY: Alicia Lüdi-Schutz
Winter Roasts SERVED IN STYLE
Water Jug $19.95 Butter Dish $14.95 Gravy Boat $19.95
Salt & Pepper Set $7.95
Oil & Vinegar Set $14.95
Carving Set $59.95
Salt&Pepper TOUCH Range From $7.95
DR1667-V206
WOHLERS
homewares
101 Murray St Tanunda 8563 3494 Salt&Pepper Shop 109 Murray St Tanunda 165 Richmond Rd Richmond 8234 2000 Open 7 Days wohlers.com.au
*Terms & conditions apply see in store for details. Limited time only while stocks last.
2 Food AND Wine winter
Eleni Michau is busy at work preparing 240 loaves of focaccia and ciabatta ready to sell at the Barossa Farmer’s Market.
A Family Tradition Since 1955
home of the ‘bulls blood’, ‘heysen’
& ‘hanisch’
shiraz
Traditional Binder Family fare: Hungarian Bean Soup & Goulash during Winter - bookings appreciated.
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NOW RETURNING!
Friday ‘Wood Oven Pizza Nights’ back this Spring! CNR SEPPELTSFIELD & STELZER ROADS OPEN 10AM-4.30PM MON-SAT, Phone 8562 3300 winter Food AND Wine 3
Stunning views set the scene at Linfield Road Wines
As you meander through the southern end of the Barossa to Williamstown and out onto Victoria Terrace, you soon discover the boutique, family owned cellar door, Linfield Road Wines. The picturesque setting of vineyard and forest sets the scene for the winery that proudly boasts five generations and 153 vintages. Fifth generation Wilson, Daniel runs the winery with his father, Steve; mother, Deb and grandfather, Arnold. Daniel is quite proud to share the story behind the winery, which launched their own label in 2002 and cellar door in 2009 but has roots that go back to the 1800s. It was Edmund Major Wilson who paved the way for the family to grow grapes and supply local wineries when he purchased land at the edge of Williamstown in 1860. He made the commitment, without seeing the land, and took to work planting vineyard within two weeks of arriving on site. The Wilson family now looks after 65 acres of vines, on land that five generations of the
family have lived and worked on. Ninety year old Arnold and son, Steve planted most of the current vineyard which includes riesling, semillon, chardonnay, merlot, cabernet, grenache and shiraz and the Wilson’s will harvest their first crop of tempranillo next year. Having Daniel onboard as the winemaker has allowed the winery to make their wines with fruit from the same vines each year. He’s also not afraid to give new techniques a go and will this year launch a limited release riesling which has been fermented on skins. “Every year the season changes, the wine is different,” said Daniel. “I enjoy playing around and to see what the vines can do.” Visiting the cellar door provides an opportunity to meet those directly involved with the company and to hear the story. After enjoying a wine tasting, order a platter and your favourite Linfield Road wine while taking in the picturesque scenery on the edge of Williamstown.
Two large red gums, which are used as the winery’s logo, encourage bird activity and the proximity to the forest allows for the occasional visit from local kangaroos and emus. Their platters showcase local produce and to finish off the experience, there’s freshly brewed coffee. The winery has taken their operations to another level, offering events during the year which includes the Weekend Kitchen for Saturdays and Sundays in June and July, and monthly live music events on Saturday nights, including the very popular Winter Unbottled and the Red, White and Blues series And as they continue to thrive, the Wilson family acknowledge their history – with each wine having a story behind its name and label. “Every generation on the property is involved in the winery, including grandpa who still prunes at 90,” said Daniel. “We enjoy working together and it is always fun meeting interesting people and showcasing our family wines at the cellar door.”
EDITORIAL & PHOTOGRAPHY : Emma Moreland
What's On at Linfield Road
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• Every Saturday in June and July Enjoy a glass of your favourite Linfield Road wine matched with a gourmet temptation from the kitchen. • Every Sunday in June and July The curries are back! Call into the cellar door to enjoy a delicious curry straight from the kitchen every Sunday from 12pm - 3pm. There's a different curry on the menu every week. • Red, White and Blues Saturday, June 15 ~ 6.30pm - 9.30pm An evening of blues music by a special guest artist, with great food and wine. Held in the cosy surrounds of the cellar door. Bookings essential. • Winter Unbottled Saturday, July 20 ~ 6.30pm - 10.30pm Kick back with live music by a fantastic local artist. $5 entry free to charity. Bookings essential. • Get Vertical Saturday, June 8 and July 13 ~ 11.30am - 3.30pm On the second Saturday of each month the team at Linfield Road choose a single vineyard wine for a vertical tasting. Taste three vintages paired with matching local cheese. Two sessions daily. $10 per head per session.
Winemaker, Daniel Wilson with his grandpa, Arnold Wilson are proud to share the family story whilst enjoying a glass of Linfield Road wine.
d Daniel an ilson Arnold W testing this . tage year’s vin
Linfield Road Wines The Linfield Road story begins on the 15th of July 1860, when Edmund Major Wilson walked to his newly acquired property on the outskirts of Williamstown in the Barossa Valley. Within a week he had begun the task of establishing the first Linfield Road vineyards. Three generations of the family currently live and work on the property which is situated high above the valley floor, resulting in elegant red and white wines. Call into the cellar door to experience the handcrafted wines and discover more about Linfield Road, the stories behind the wines and the southern Barossa.
Cellar Door Open 7 days a week, 10am - 5pm 65 Victoria Terrace, Williamstown | 8524 7355 admin@linfieldroadwines.com.au | www.linfieldroadwines.com.au
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winter Food AND Wine 5
Sweet therapeutic
treats Esther Barnett at the Barossa Farmers’ Market with a selection of her mouth-watering gluten free treats.
Warm up this winter
E
njoy
with delicious hot curries Lunch - Wed - Sun 12 noon - 3 p.m. N E OP Dinner - Tues - Sun 5.30 p.m. - 9 p.m. TAKE AWAY ALSO AVAILABLE
www.1918.com.au
We cater for...
• Birthdays & Private Functions
Online Takeaway Menu available - www.barossa-indian-cuisine.com.au
6 Food AND WinE winter
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8562 4005
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From small to large groups
15 MURRAY STREET, NURIOOTPA
OPEN 7 DAYS a warm Lunch & Dinner winter’s night with great food and 94 Murray St Tanunda 5352 local wine by the 8563 0405 open log fires.
Making little curls in the meringue with the tip of her spoon, Tanunda mother, Esther Barnett is in her element. If ever she needs a break from reality, you will find her in the kitchen, baking a delicious and gluten free treat. Esther has dabbled in the hospitality industry since she was 16, when she started working at her parents’ Sydney-based restaurant. After years of managing cafes and sandwich bars, making 1000s of coffees per day, Esther found her true calling in sweet treats. “Pies are therapeutic,” Esther said. “My favourite is the lemon meringue pie because you can be so creative. It is almost artistic how you decorate it and I quite enjoy that.” While most of her recipes are self-taught through experimenting with different recipes, she draws inspiration from her father, Ziggy,
who is a qualified pastry chef. Her mother, Christa – a Celiac sufferer – was Esther’s main reason for turning towards healthier and gluten free options. “I am trying to keep it as clean as possible. “I didn’t want all those numbers in my kids’ diets, the artificial colours, flavours and preservatives, so I wiped them out.” Esther – a stay at home mother of Anna, 5, and Rachel, 3 – set up a stall at the Barossa Farmers’ Market for extra money last year. Her stall, Delight Full, has assorted gluten free pies, cakes, breads, biscuits and brownies and she also takes orders throughout the week. When Rachel starts school in two years, Esther plans to open a kitchen off-site, with the possibility of establishing her own business. “At the moment I am quite happy to work from home, but I know we need something up here in the Valley for gluten free foods.”
EDITORIAL: Kellie McNeill PHOTOGRAPHY: Alicia Lüdi-Schutz
THE FLUFFY STUFF 3 egg whites Pinch cream tartar 100g castor sugar In a clean metal or glass bowl, mix egg whites with an electric mixer until soft peaks form. Add pinch of tartar and gradually add sugar. Continue to beat until sugar has dissolved and is glossy. NOW TO PUT IT ALL TOGETHER Into the tart case, spoon the filling in, top with the meringue (I like to just plop the merin gue on, spread it out to the edge and then using the back of the spoon give the wisps). Grab your chef torch and brown up the meringue. If you don’t have one, pop it into an oven set at 160 and bake for 5 minutes until meringue is slightly brown. Let stand for five minutes, then devour!
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Pindarie Winter Grape Gig Live Music by ‘The Kevin’s’ jazz and blues Sumptuous Kebabs from ‘Bev’s Kitchen’ Warm your senses with outdoor fires
Sunday, 9th June 2013
11am-5pm
No BYO food or alcohol and no bookings Standard wine glass $5 946 Rosedale Rd, Gomersal, Barossa Valley | Ph: 08 8524 9019 | www.pindarie.com.au
Fortified Fest
Sunday June 23 11am - 4pm • LIVE MUSIC • WARM FIRES • BYO HOME BARREL JUDGING COMPETITION • RARE MUSEUM FORTIFIED TASTINGS • GOURMET FOOD – EXOTIC DESSERTS Bookings welcome: 8524 4543 151 Steingarten Rd, Rowland Flat www.liebichwein.com.au DH2711
THE BASE 150g rice flour 60g almond meal 75g maize flour (or Gluten Free Corn Flour) 1 tsp Xanthan Gum 55g caster sugar 160g butter 2-3 tbsp water To make the pastry, place the rice flour, maize flour, almond meal, xanthan gum, sugar and butter in the bowl of a food processor and process until mixture resembles breadcrumbs. With the motor running, gradually add the iced water until mixture just comes together. T urn onto work surface dusted with glute n and shape into a disc. Cover with plast free corn flour ic wrap and place in the fridge for 30 minutes to rest. Place the dough between 2 sheets of bakin dusted with gluten free corn flour, and g paper lightly use a rolling pin to roll out to a 1.5cm-thick disc. Line the base and sides of a 25cm roun d with removable base with the pastry and fluted tart pan trim the edges. Prick base with fork. Refrigerate for 30 minutes. Preheat the oven at 180 (or 160 fan force d) and bake base for 15 – 20 minutes until golden brown. Set aside to cool. THE INSIDE BIT 220g castor sugar 75g gluten free corn flour 125ml lemon juice 2tsp grated lemon rind 3 eggs separated (whites to be kept for meringue topping) 60g butter 310 ml water Combine sugar, flour and rind in heav y base Gradually add combined water and lemo d saucepan. n juice stirring till mixture is smooth. Place over medium heat and stir conti nuously for 3-4 minutes until mixture starts to boil and thickens. Take off heat and keep stirring. Add the butte r stir until butter has melted and all is well and yolks and combined. Set aside to cool.
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RECIPE: Kindly supplied by Esth er Barnett
Gluten Free Lemon Meringue
Italian Coffee • Housemade Pastries Wine by the Glass • Italian Platters Hands-On Cooking Classes European Wines • Italian Grocery Opinel Knives • MUD australia Plates Rogaska Glassware • Uashmama Bags
Open Wed - Sun 9am - 5pm Note: Annual Closure 26 June - Reopening 27 July
67 Murray Street Angaston 0415 157 669 winter Food AND Wine 7
Open
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17 August 2013 Experience the powerful and sassy sounds of songstress Libby O’Donovan, in the historic Seppeltsfield Distillery. Jazz has never sounded better. 7.30pm $55 per person Tickets available through cellar door Phone 8568 6217 Seppeltsfield Road, Seppeltsfield www.seppeltsfield.com.au DH2705
8 Food AND Wine winter
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The WILSFORD Story It begins in 1855 with the arrival of John Burge from Wiltshire (U.K.), who took up farming and grapegrowing in Lyndoch near his winemaking cousins, the Springbetts, of ‘Hillside’ vineyard. It was his grandson Percival Norman Burge who commenced winemaking in 1928 and set the foundations for the family wine firm that has operated continuously ever since. Times were tough, with low grape prices and an impending economic depression, but he quickly established an enviable reputation for the rich, mellow fortified wines, produced under the ‘P. N. BURGE & Sons’ label. In 1950, Percival’s elder son Noel assumed the winemaking role, having graduated with Honours from the very first intake of Oenology students at Roseworthy College in 1938. The reputation of the dessert wines produced continued to grow and in 1965 the family wine business incorporated and became ‘WILSFORD WINES’ P.L., being named after the village of their forebears in Wiltshire. In 1986 Noel’s son Rick, returning from a winemaking stint in Victoria, purchased the shareholding held by cousin Grant’s family, and immediately set about restructuring the family business to better reflect the quality potential of the table wines from the family’s vineyard. The jewels in the winemaking crown however were a lovely collection of very old fortifieds, which Noel and Rick carefully maintained in the traditional solera method of blending. Rick was very careful to honour his father’s fortified winemaking legacy, while at the same time forging a reputation for stylish, fine-grained and flavoursome table wines from his ‘Draycott’ and ‘Olive Hill’ vineyard blocks, now being released under the ‘BURGE FAMILY WINEMAKERS’ label. It was most fitting to win a Gold Medal at the 2010 Rutherglen Wine Show (one of the toughest in the land) for the ‘WILSFORD’ V.O. Tawny, a little over a year after Noel’s passing. A visit to the Lyndoch cellar door of Burge Family Winemakers will reveal a special range of genuine, and original, ‘WILSFORD’ fortified wines grown, vintaged, matured and blended by three generations of the Burge Family since Percival’s inaugural vintage in 1928.
Visitors welcome – Monday, Friday and Saturday (and Sunday of Holiday weekends) 10am-5pm 1312 Barossa Valley Way, Lyndoch P: 8524 4644 www.burgefamily.com.au DH2706
winter Food AND Wine 9
s f e h C Hi all, This edition sees three more wonderful people that do the hard slog in our kitchens in the Barossa All of the people that I interview have such a wonderful passion and love for what they do. That’s why we enjoy their food so much Thank you the readers for supporting the establishments that these chefs work in. We all do enjoy great food, good company and the best wines the Barossa has to offer. So until next time... Bon Appetite,
Damon de Ruiter. 40s Cafe, Angaston.
ON THE RUN... Peter Clarke
Chef at Vintners Bar & Grill Barossa Valley
What took you into the kitchens? My family, my grandfather was a chef at a couple of restaurants. I love food and my moth er used to always experiment with food. I guess I just com e from a food family. Who was your biggest influence in the kitchen? My mum. Where does your inspiration come from ? I guess it would be seasonal produce that’s available, eating at other restaurants to see what trends are emerging and playing with flavours. Who is the most famous person or perso ns you have cooked for? I’ve cooked for The Queen of England in New Zealand at Noah’s hotel. What has been your best dining expe rience? It would’ve been ‘The French Laundry’ in Napa Valley California. What is your funniest work story? I have two: when I left a hotel I was work ing at, I had a mini cooper S at the time, I went to pick it up after I had gotten all my bags to leave and they had com pletely meringue my car. It looked like a white fluff ball in the car park. I think it took me five times through the car wash to get it all off! I couldn’t believe it. One that I have done to someone is, funnily enough at the same hotel, this particular guy was leaving and he had always played tricks on everyone. So we flogged the keys to his car, pulled the vents off to his air intakes into the car and put Blue Cheese and pieces of fish in there. Screwed them all back on and he could never figure out where the smell was coming from. What trends do you think will affect the restaurant industry in the next two years? I think people will be eating simpler and will want to bring back the ‘real food’. Spending per head has been going backwards, whether that’s the economy or not, I’m not sure. Who’s your hairdresser? ‘Tanunda Hair Flair’ If you were stuck on a desert island what would you take with you? A boat and a mate! What would you like to eat before you die? A really good Vietnamese duck salad .
Fried Rice Paper Rolls Recipe kindly donated by Peter Clarke. This dish was voted one of the top 15 dishes in the state.
INGREDIENTS 300g minced pork 300g shredded quail 1 tablespoon sugar 2 tsp salt 2 tsp ground white pepper 1 tablespoon fish sauce 40g rice noodles soaked in water for 20 mins ½ an onion finely diced 1 punnet diced shitake mushroom 2 tablespoon hoi sin sauce 30 x 20cm rice paper sheets
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INGREDIENTS FOR DIPPING SAUCE 150ml fish sauce 150ml rice vinegar 100ml sugar 4 cloves garlic 2 chopped chilli 4 tablespoon lime juice ½ cup water
TO MAKE FILLING Mix quail, pork, salt, pepper, sugar and fish sauce, add noodles, mushroom, onion and hoisin, mix well. TO MAKE DIPPING SAUCE Heat sugar, rice vinegar and fish sauce until sugar is dissolved, cool and add the rest of the ingredients. Serve with fresh bean shoots, mint leaves, coriander leaves, prilla leaves or Vietnamese mint leaves.
Aileen Proudfoot Chef at Peter Lehmann Barossa Valley
What took you into the kitchens? fix ally, I was asked to come and Well I was asked to come in actu 52. was I n whe ose supp I ed the garden, I was invit e in the kitchen? Who was your biggest influenc I worked for Maggie for 8 years, ause bec r, Bee gie Mag ably Prob t friends as well, I’ve worked grea r othe of lot a had but then I’ve ryone actually, and my dad, eve from n lear in lots of kitchens, you he was a baker. e from? Where does your inspiration com in. with It comes from or persons you have cooked for? Who is the most famous person the most interesting people, but ple, I’ve cooked for lots of peo to cook for are my winemakers, and the ones i am most nervous limit, the winemakers of Peter the to elf mys push they make me t (laughs), but they are my mos t mos the me e Lehmann they scar treasured people as well. g experience? What has been your best dinin died and gone to heaven! I’d ght thou I ey, ‘Yoshii’ in Sydn ? story work What is your funniest re I’ve had like 3 or 4 for lunch and I’ve had a few scary things whe scary. Making rice conge that they said oh no there is 8, that was gh it worked out really well, I was thou ul derf won was was scary, that told me to make it, he lives in son my ause bec so nervous making it, breakfast. for well y Hong Kong, and it worked reall ct the restaurant industry in the affe will think you do ds tren t Wha next two years? h the fine dining, I mean it’s nice Relaxed eating, fun! Not so muc r. yea a but you only want it once Who’s your hairdresser? m’ (Angaston). Tess, she works in ‘The Green Roo what would you take with you? d islan rt dese a If you were stuck on water and a hat. e), crim My husband (my partner in re you die? befo eat to like you ld wou t Wha times, and I’m not sure, I just I’ve thought about this a hundred as there was lovely fruit, I just long as know love eating, but you things would just be nice to e thos all love fruit and vegetables, have, or Spanish jamon ham.
Soft Centre Chocolate Orange Blossom Pudding Recipe kindly donated by Alison Short. INGREDIENTS 200g dark chocolate 240g butter 4 eggs 90g sugar 30g plain flour 1tsp orange blossom METHOD Melt butter and chocolate over low heat. Beat eggs and sugar until thick and creamy. Fold in chocolate mix, flour and orange blossom. Pour into 6 x 185ml ramingtons and bake for 12-15 minutes at 210 c.
Alison Short Chef at Lou Miranda Barossa Valley What took you into the kitchens? The feeling people ge t when you feed them beautiful food, and I love seeing you can make them rea lly happy by feeding them someth ing really nice. Who was your biggest influence in the kitchen? Well my heroes are He ston Oliver, just because Jam and Jamie ie Oliver has made it simple for eve rybody, and he’s bought back the passion for fresh ingredients. Where does your inspirat ion come from? Other chefs, going to other restaurants, and eating out. Who is the most famous person or persons you have coo ked for? No one really famous actually, I haven’t done that one. What has been your bes t dining experience? My best dining experie nce is at ‘Ezard’ in Melbourne. What is your funniest wo rk story? Well she’s not here tod ay but there’s a lady that works in the cellar door called Di, and she’s always pla ying tricks on me, and this one day she was standing over there and she kep t looking in the kitchen and she had a bit of a smirk on her face, and I tho ught she’s up to something, well come half past eleven getting ready for servic e, I always have a pot of boiling water on the stove to refresh the pasta, pull it down and there is this giant rubber rat in the bottom of the saucepan that she ’s put there, I screamed the place do wn, she’s done that to me, she has hid den a scary baby doll in the microwave so when I’ve gone to microwave someth ing there is this doll sitting there staring at me. What trends do you thin k will affect the restaurant industry in the next two years? I think people are gettin g alot more knowledgeable about food, with all the cooking shows on TV, I reckon people are going to want a be tter quality of ingredients, they watch these shows, they know what food is all about. Who’s your hairdresse r? (Laughs) ‘Ministry of Ha ir’ (Gawler). If you were stuck on a des ert island what would you take with you ? My family, a knife and matches. What would you like to eat before you die? My favourite food is pe anut butter.
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winter Food AND Wine 11
Warming winter experience
There’s nothing better than a warm, hearty meal to fill you up when the temperature starts to drop and the Barossa Weintal at Tanunda offers plenty of options. The restaurant also offers a warm atmosphere, with staff ready to welcome. The Weintal is known for their curry nights, but make sure you book, because tables can fill up quickly with customers wanting a taste of curries from all around the world. The international curry night is the perfect winter warmer and includes fish curries, tandoori chicken, korma and more. Winter meals can be enjoyed overlooking the floodlit garden at night with spacious table settings – so no bumping elbows during dinner. The Weintal’s Sunday carvery, schnitzel night and pasta night are also great in winter, along with their winemaker’s pie. The gourmet wood fired pie of the day, served with diamond cut chips and garden salad comes in many warming flavours. The filling changes to suit available ingredients and some examples are lamb and stout, beef and vegetables, shitake mushroom and ham and pea. Comfort food continues at The Weintal with their crispy skin pork belly, made by the Head Chef, who has an Asian/Australian background lending itself to East meets West fusion cuisine. Being in an area renowned for its food and wine, The Weintal is run with the philosophy of using as much local produce as possible. The Weintal’s winter food goes perfectly with their almost exclusively Barossa Valley wine list. A nice glass of ultra premium local fortified wine goes perfectly with hearty winter meals, including the Seppeltsfield DP 57 Grand Tokay.
EDITORIAL: Zoe Howard PHOTOGRAPHY: Supplied by Barossa Weintal
ur lives together than a yo t ar st to ay w er tt be t Wha the heart of the Barossa in ng di ed w en rd ga tic roman
• Beautiful landscaped gardens with rotunda, dressed to your theme • Your choice of function room • A package tailored especially for you • Wedding guests receive a 10% discount off accomodation when staying for more than two nights.
12 Food AND Wine winter
Be sure to ask for our free wedding kit
TR3613
Weintal staff member, Katarina Kulak serving up som e winter warming dishes.
ents and weddings ev s, ce en er nf co , ns tio nc Fu restaurants catered for in a variety of Garden Restaurant
Small, intimate function room opening onto the ‘Garden of Eden’ Seating: 20-40
Modern, light & airy with floor to ceiling garden views, overlooking the ‘Garden of Eden’ Seating: 60-80
Function Centre
Chardonnay Room
The Function Centre is complete with dedicated entrance, private amenities, bar, dance floor & opens up to a covered courtyard Seating: 50-80
The beautiful Chardonnay Room with its Cathedral style ceiling. The elegant round function room opens into the ‘Garden of Eden.’ Seating: 80-150
Barossa Weintal Hotel/Motel 235 Murray Street, Tanunda Phone: 8563 2303 Follow us on Facebook
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Present this voucher to receive a glass of Barossa Premium Wine to go with your main course.
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winter Food AND Wine 13
Out and About...
LANGMEIL WINERY’S COOPER S LUNCHEON: Matt Prior, Nick Bishop and Rob Westover.
CHEON: ERS LUN Y’S COOP R erner E W IN W ny o IL th LANGME y Miles, An m re Je r, Young. Corey Roeh and Andrew
BAROSSA VINTAGE FESTIVAL, ZIEGENMARKT: Enjoying donuts after a busy morning were Harper Irvine, Angus Cox, Georgiana Sloane, Penny Sloane and Lucy Felt.
The sights, the smells, the taste of Tanunda Bakery will capture your senses
EAT IN OR TAKE AWAY! Relax in our dining area
At Tanunda Bakery we believe in baking our bread and pastries fresh every day. Visit us today and surround yourself with delectable goodies.
Various Artisan style sour dough breads
181 Murray Street, Tanunda 14 Food AND Wine winter
Phone 8563 0096
DH2704
HAPPY HOUR: BAROSSA BRUNCH rina Walker and Ma h wit ead hm Cameron As Bistro, Nuriootpa. Inn e Vin the Jarred Walker at BAROSSA BRUNCH HAPPY HOUR: Celebrating Nuriootpa Town Day’s success were Graeme Ruwoldt and Chris Linden.
: PPY HOUR BRUNCH HA olls ich BAROSSA N Jo r, ngmui Graeme Lo acculloch. and Ben M BAROSSA VINTAGE FESTIVAL, TANUNDA TOWN DAY: Joanne Chamberlain, Annette McDonald, Sarah Hoffman and Lynette Jaeger selling preserves for The Hub.
UR: Y HO HAPP ldt and H C N BRU es Ruwo SSA m BARO oklas, Ja woldt. H Ru Dean Chris
BAROSSA VINTAGE FESTIVAL ZIEGENMARKT: In historic Goat Square were Domain Day’s Henry Goodwin, Kirstie Verrall and Robin Day.
Essential Equipment for Bush Cooking COMING S
Camping Cookbo OON! ok recipes supplied featuring from Johnno’s Agents
F C BA13372
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Come A – CARR-B-Q Great for toasting, boiling your billy, grill meals, smoke your fish. Made from food grade stainless steel... $87.50 see more B – COLEMAN CAMP OVEN Great for baking and keeping food warm. suppliers Cleans easily, easy to read thermometer... $69.99 in store! C – HILLBILLY CAMPING GEAR - FRYPAN Folding handle, non stick, easy to clean, made to last... from $39.03 D – HILLBILLY CAMPING GEAR - CAMP OVEN Made from spun blue steel, tougher, hardwearing, easier to HIRE & SALES clean than cast iron... 7.5L from $80 Camping and 4x4 accessories E – SWAGS... from $129 OPEN 7 DAYS F – OZTENT CHAIRS... from $89.95 G – EVAKOOL FRIDGE / FREEZERS... from $549 OPEN: Mon-Fri 9am-5pm, Sat 9am-2pm, Sun 10am-2pm H – COLEMAN PORTABLE COFFEE MAKER Holds up to Unit 4, 25-35 Tanunda Road, Nuriootpa SA 5355 | 08 8562 2772 10 cups, easy propane powered... $149 www.barossavalley.campertrailer.com.au winter Food AND Wine 15
100th vintage for Gravity Flow Winery
Seppeltsfield’s 1888 Gravity Flow Winery is celebrating a remarkable 100 vintages, with its 2013 Barossa vintage now complete. The winery, designed and built by Oscar Benno Pedro Seppelt in 1888, operated for 96 consecutive vintages to 1984. Following decades lying dormant and becoming a museum, the winery was resurrected in 2010 under the guidance of Seppeltsfield Managing Director, Mr Warren Randall. After a $2 million dollar investment to breathe new life into the 1888 building, the winery has now officially completed its centenary vintage. When finished in the late 19th century, it was heralded as the largest winery of its type in the world. In the absence of electricity and modern day pumps, the winery was built into the hillside on a series of terraces. Gravity was utilised to guide the flow of crushed grapes and wine down
through the terraced levels. Today, whilst the winery is now complemented with modern equipment, the principle of harnessing gravity is still used. Only minimal pumping is required to transfer fruit to the fermenters and marc to the presses, resulting in a winemaking style centred around gentle handling. The estate’s Winemaker, Ms Fiona Donald, believes this principle has attributed to the recent success of Seppeltsfield’s table reds. All three of the first releases of Seppeltsfield red wines have gone on to win wine show trophies. “The 1888 Gravity Flow Winery is one of those places at Seppeltsfield where you get a physical reminder of just how incredible the estate’s history is,” said Fiona. “You can still picture the growers in their horse and carts, lining up in single file along Seppeltsfield Road to await hand unloading
PHOTOGRAPHY: Dragan Radocaj Photography
by fork. “To think that by 1900 the winery is understood to have been vinifying nearly 2 million litres of wine and a third of the Barossa’s total wine production is just phenomenal,” she added. This year, Seppeltsfield also hosted a film crew seeking to capture a sense of the life, colour and action during the Barossa’s vintage period. WINERAM Productions, led by Colin West, are producing a feature documentary film which has followed the 26 year old’s experience as a cellarhand and the entirety of the winery and vineyard crew through seven weeks of life during vintage. Colin and his production team plan to release the documentary, titled ‘Vintage’, for distribution initially to the international film festival circuit and later to international cinemas for theatrical screenings and follow this by network and DVD/ online releases. STAFF AT SEPPELTSFIELD WINES CELEBRATING THE GRAVITY FLOW WINERY COMPLETING ITS CENTENARY VINTAGE: Back row, standing: Wayne Bishop, Gayle Manning, Warren Randall, Fiona Donald, Chris Hanger, Brian Pickert, Trevor Thomas. Second row, crouching: Adam Brown, Stephen Short, Paul Georgiadis, Patrik Marsh, John Hanger, Geoff Hood, Chad Elson, Nigel Thiele, Pat Nugent. Front row: Cav Ireland, Conor Buggy, Josh Norman, Nick Radford, Sue Franke, Mel Maschio, Liam O’Dwyer, Isadora Frias, Dylan Rugman, Sam Pendergast, George Clarridge, Nathaniel Geue, Michael Hammerling, Hayden Schubert, Mark Baker, Nicole Hodgson, Colin West.
Same owners. Fully family owned and operated!
0 zas 9 . 1 2 $ 0 9 . 1 $1 y piza $3) a w a e k a ! t y e a 2 Ladregs garlic bread (Gourmet extr Meals all d Inclu Open Mon-Thurs 9am - Late Fri - Sun 8am - Late
Ph 8523 1677
Shop 22 Phoenix Plaza, Cnr Calton Rd & High St Gawler (Opposite Centrelink) 16SiaFlyerARTWORK.indd Food AND Wine winter 1
Present this voucher to redeem Valid until 30/5/13 30/9/13
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www.cafesia.com.au
Free garlic bread with any main meal
18/04/13 2:00 PM
2 MONTHS LAY-BY AVAILABLE
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FIND OUT HOW TO EARN REWARDS
isans of Barossa is a Tasting Bar like no other in the Barossa. 7 great winemakers, all renowned for producing ome of the Barossa’s most exciting hand made wines, presentedJULY together tastingIS under the BUILDING one roof… 26for : ELVIS IN THE and now they welcome one of South Australia’s great chef’s Mark McNamara who brings simple and and the We celebrate the classic Elvis flick ‘King Creole’ delicious food sourced from local gardens and markets to the shared at Artisans. foodtable of New Orleans
JULY 19 : North AMERICAN SPORTS NIGHT
Rooting for you team makes you hungry, so game night means dude food!
the Barossa
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Corner of Light Pass and Magnolia Roads,Tanunda, SA, 5352 Phone: 8563 3935 tastingroom@artisansofbarossa.com www.artisansofbarossa.com www.foodluddite.com As winemakers we’ve travelled the world and seen it all…
INTRODUCING THE NEW BAMBOOZLED RANGE
PRICES START FROM $14.99
RTISANS – HOME OF THE OSSA SHARE TABLE LUNCH
42 Murray Street, TANUNDA P: 8563 3303 OPEN 7 DAYS www.villatanunda.com.au
DR5859-V6
JUNE 14 : HONG KONG CHOP
Hawker food from the streets of Singapore & Malaysia
Rooting for you team makes you hungry, so game night means dude food!
JULY 19 : North AMERICAN SPORTS NIGHT
The food and sounds of Dublin’s Temple Bar comes to the Barossa
JULY 12 : COLCHANNON & CRACKING CRAIC
A taste of the Caribbean from the back-a-yard of London’s Notting Hill
JULY 5 : NOTTING HILL BACK-A-YARD
A touch of old style German beer hall food
JUNE 28 : DIE WUNDERBAR WEINSTUBE
The delicious cuisines of the Middle East
JUNE 21 : SOUKS IN THE CITY
Classic Hong Kong BBQ
$6.95
ry day at the Artisans, choose from a selection imple, casual tasting plates designed by Mark amara to enhance the enjoyment of our wines. weekends and public holidays, we offer a more generous tasting platter to share. Available 12-5pm, tasting plates from $15
BRIGHTEN YOUR HOME!
TUSCAN FRUITS
JUNE 7 : JALAN JALAN FOR MAKAN MALAM
PRICES START FROM
ASTING & SHARED PLATES
ch week, chef Mark McNamara sources fresh duce from local markets and farmers to serve -course lunch to a shared table hosted by one of our Artisan winemakers. Lunch kicks off at noon every Sunday. 95 pp inclusive of food and selected wines. Bookings essential.
PRICES START FROM
but our fondest memories are of sharing local fare over a table littered with wine bottles. Every Friday night in June and July, join our shared table as Mark McNamara brings hearty, flavoursome, sustaining and reviving food from around the globe back to the Barossa. Kick off is at 6.30pm for a 7.00pm feed. Seating will be arranged around tables of 8 or 10. $35 a head. Artisan wine, beer and ‘softies’ available over the bar at cellar door prices. No BYO folks. Bookings essential
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THE ARTISANS OF BAROSSA bs of Barossa • John Duval • Massena • Schwarz Wine Company • Sons of Eden • Spinifex • Teusner Wines
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