Food & wine SPRING 2010
Spring-time Tips – Cooking with Callum – Story page 8 and 9 Spring Food & Wine, “The Leader”, September 1, 2010 - 1
Spring Food & Wine Chilli Egg Noodle launch by Wiech’s
Made with certified organic oats and fruit and almonds that are 100% South Australian Handmade in the Barossa Valley proudly using quality local ingredients
GET READY FOR SUMMER WITH GREAT TASTING MUESLI
Varieties available • Au Naturale • Tutti Frutti • Gone Nuts • Gluten Free • Coconut & Wheat Free Available for tasting every Saturday at the Barossa Farmers Market DH0978-V2
Phone 0418 892 585 www.healthymuesli.com.au
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Photo: Event Photographers
XXX XJFDIT DPN BV
Val and David West from Wiech’s Barossa Valley Egg Noodles at the Hilton Hotel launch.
To celebrate their 75th anniversary in 2010, Wiech’s Barossa Valley Egg Noodles, Tanunda, have added a new product to their famous Organic range. After months of testing on willing “foodies� at the Barossa Farmers Market, they have launched Organic Chilli to add to their Organic Original, Organic Black Pepper and True Spelt range. The Organic Chilli Egg Noodles were on show for the first time at the Hilton Adelaide Regional Launch recently and raised lots of interest with its fiery chilli packaging. According to Mr David West of Wiech’s, the Chilli Egg Noodles provide a warm glowing feel rather than the bite that might be expected. “They are perfect with a tomato sauce and seafood marinara, although they can also be used with soups and any other sauce base,� he said. The Chilli Egg Noodles are available at the Barossa Farmers Market.
• Cupcakes • Wedding Cakes • Celebration Cakes • Edible Images • Novelty and Corporate Cakes Barossa Farmer’s Market, Saturdays 7.30 - 11.30am, or to order phone
Gina 0438 842 116 www.cupsncakes.com.au
DH0827-V2
Exceptional Regional Produce Wine @ Taste Eden Valley Farm Follies Chutney Lamb @ Barossa Farmers Market DH0536-V2
Please phone 0427 639 088 for orders or a tasting at our farm cellar door.
Enjoy tasty Kalamata olives
Handmade tarts, pastries and sourdough bread available exclusively from the CarĂŞme stall at the Barossa Farmers Market To place an order Phone 08 8563 1490 Email kylie@caremepastry.com www.caremepastry.com
TOP QUALITY HAND PICKED KALAMATA OLIVES TAPENADE & OLIVE OIL Experience the difference of real taste and nothing artificial Mention this advert for $1 off your purchase. Valid until Sept 25.
DH0799-V3
Open every Saturday 7.30 a.m. to 11.30 a.m.
of Kalamata olives, onion, balsamic vinegar, garlic and chilli. The end result is a yummy spread for pizza bases, roasts, sandwiches or marinades, and just simply with cheese and crackers. Their Koronecki olives are crushed in a press away from the farm to produce a delicious peppery tasting oil or mild oil for salads, snacks, baking and cooking. Boorala Olive Company products are available in Mannum, Murray Bridge and Angaston. Boorala Olive Company is at the Barossa Farmers Market every Saturday.
PHONE 8569 3030
DH0988-V2
The Boorala Olive Company provides tasty Kalamata olives grown, pickled and packaged on their property at Sanderston, north of Mannum. Olive harvest and packaging is by hand to ensure only top quality fruit is selected. The flavours are only real ingredients and no artificial preservatives, colours or flavours are used. Boorala Olive Company products include Kalamata olives in brine, chilli, garlic, balsamic vinegar and herbs. Their tapenade paste is a blend
Satisfy any palate
TRADE SUPPLIER
B&Bs, Restaurants, Motels etc.
Truffles • Moulded Chocs • Nut Clusters • Pastilles • Mint, Coffee or Chilli Everyone’s favourite ROCKY ROAD, Dipped Fruits, Apricots, oranges or pears Exclusive custom made chocolates to order
12 First Ave., Tanunda
8563 3820 0429 633 820
DH0547-V4
BAROSSA GOURMET CONFECTIONS
Daniel Swalue from Boorala Olives at a recent Farmers Market. 2 - Spring Food & Wine, “The Leader�, September 1, 2010
DH1157
Spring Food & Wine Better flavours for Spring
Mr Jamie Hylan from Springton is South Australia’s most awarded country butcher. For the last 10 years he has been the business owner and the creative ideas man driving the Mount Pleasant Butcher’s success. He says there are many benefits from buying meat from local butchers rather than the big supermarket chains. “Local meats from small butchers have more flavour and are better quality compared to meat from supermarkets,” Mr Hylan said. “Our meat is fresh and grass fed from the Barossa Valley and the Adelaide Hills, which not only tastes better but it supports local farmers. “Meat from the supermarket comes vacuum pre-packaged, so it loses a lot of the freshness and flavour of the meat.” The experienced and renowned butcher has some Spring food tips for local residents. “Lamb is best in Spring – we offer fresh, grass fed lamb which is sourced locally from the Barossa Valley and the Adelaide Hills,” Mr Hylan said. “Lamb is so dear at the moment, but the price will ease back as we head into Spring.” Mr Hylan says people should make the most of lamb that is available in Spring while the prices are relatively low. “We offer a drunken lamb speed roast, which is marinated in olive oil and Greek seasoning.” “A traditional roast takes around two to three hours to cook, but the drunken lamb takes one hour so it can be cooked in the barbecue roasting hood.” The Mount Pleasant Butcher offers a range of prepared meats,
which are very popular according to Mr Hylan. “I think for people with busy working lives, or busy family lives, it’s a great quick and easy solution to buy premarinated or prepared meats,” he said. “Then when you get home, it’s really easy and fast to cook the meat and put a meal together. “They’re also great for barbecues and outdoor entertaining.” Shashliks, marinated steaks and rissoles are just some of the specially prepared meat on offer at the butcher. But it is his award winning gourmet sausages that keep customers well-fed. “We do 15 different varieties of gourmet sausages, including chicken, sweet chilli and sweet corn and sundried tomato, onion and basil and the steak and onion sausage.” On a weekly basis, Mr Hylan makes a tonne of sausages. That adds up to roughly 10,000 gourmet sausages per week. “It is the meat you put into the sausage that determines the quality of sausage. “We use high-quality chicken breast and beef for our sausages with our own home-made combination of flour and spices.” Jamie won a gold medal two years ago for his original chicken, spinach and pine nut sausage. The green colour makes the sausages look unusual to say the least but it has been a success. “I like making good-quality products and I was trained in smallgoods, so I really love experimenting and bringing out a bit of flare in what I create.”
Mr Jamie Hylan ... award winning local butcher.
MOUNT PLEASANT BUTCHER
warded A t s o M n tralia South Aunstry Butcher 2009 Cou
Grain Fed Rump Steak.....$11.99kg ‘Dorper’ Lamb Loin Chops ..$17.99kg Everyday Low Price Chicken Breast Fillet .........$9.99kg 100% Beef Traditional Mt Pleasant Sausages.......$5.99kg
D GOL L A Chicken, Spinach & Pinenut MED
Sausages ............................$7.99kg
Barossa Valley Best Mettwurst 2 sticks for ..................$27.00
Award winning Gourmet Sausages NOW AVAILABLE at Nuriootpa Foodland EFTPOS AVAILABLE PHONE ORDERS WELCOME
8568 2019 8389 1083
MOUNT PLEASANT
FRESHLY ROASTED: Barossa Coffee Roasters’ Paul Amos with a handful of richly coloured aromatic coffee beans that were freshly roasted from green coffee beans.
GUMERACHA
All specials available at both Mount Pleasant & Gumeracha Butchers Valid until September 11
DH0808-V3
Spring Food & Wine, “The Leader”, September 1, 2010 - 3
! n o o S g n i Open
Addicted to the taste of the Orient Mrs Kaylene Linke from Nuriootpa has always had a passion for Asian cuisine. “I just love Asian food so much that I’m addicted to it!” she said. “It’s because of the different flavours and spices that are used in the sauces.” Her husband, Neville was never as enthusiastic about oriental food as his wife, but due to her influence, has learned to love the spicy and sometimes unusual flavours. “My husband, Neville and I have been going to the Chinese Dragon in Nuriootpa at least once a week for years,” Mrs Linke said. “You could say that we were regulars before the business shut down in March this year.” After noticing the couple’s passion for Asian cuisine, the previous owner, Mr Vincent Chan asked Mr and Mrs Linke on several occasions if they wanted to be the new owners of the Chinese Dragon. “He would ask us outright, ‘Do you want to buy this place or what?’” “My first reaction was ‘You can’t close the Chinese Dragon!’ “I love the food, so much so we went and bought the restaurant!” Mr and Mrs Linke talked it over and decided owning the Chinese Dragon would be a way to combine business with their passion for food. But with very little restaurant experience, it will be a business adventure. “I’ve done a bit of waitressing and bar work, but that’s about it,” Mrs Linke said. The Chinese Dragon has been closed since March, and Mr Linke says it’s important to bring the business back to the Barossa Valley. “We need a Chinese eatery in the region because at the moment, people are travelling to Smithfield and Gawler to get Asian takeaway,” he said.
“Plus, we want to keep the dollars in the Barossa Valley, and as a part of that, we will be serving only wines from the Barossa Valley region.” Mrs Linke agrees with her husband, saying the Barossa Valley needs a Chinese Restaurant. “There’s nothing else like it in the Barossa Valley,” she said. “Of course you have your hotels and restaurants that serve roasts, steaks and schnitzels but here, people can have a totally different eating experience.” The couple’s vision for the restaurant is to create a relaxed, family friendly atmosphere, where people can bring their children for a different eating experience. “We’ve bought some bright, handy chopsticks that are easy for children to use,” Mrs Linke said. “I think they will love them.” Their food philosophy is to add authenticity to every dish. In order to achieve this, Mr and Mrs Linke have employed a Vietnamese couple from Sydney who have experience in Thai, Malaysian, Vietnamese, Japanese and Chinese cuisine. “He has been in the business for over 40 years,” Mrs Linke said. “For people who don’t like Asian cuisine, he will also be offering Australian alternatives, like fish and chips and T-bone steak. “And for people who are looking to watch their weight, there will be beef, chicken, prawn or scallop Thai salads on the menu. “We will also be ordering in fresh food two times a week, so that we’re always serving good, clean fresh food.” Under the new management, the Chinese Dragon will offer Morton Bay Bugs, Mud Crabs and Peking Duck. “It’s a new improvement we want to make so people can try different kinds of food, but we will have to have one week’s notice so that we can order it in fresh.”
New owners of the Chinese Dragon Restaurant, Neville and Kaylene Linke.
Chinese Dragon Restaurant manager, Cynthia Buckley will greet you with a smile. Mr and Mrs Linke have also made changes to the layout of the restaurant. “In the front section, we’ve opened up the bar to people who are waiting for their take-away,” Mrs Linke said. “So they can buy soft drinks to take home or enjoy a glass of wine while they wait for their food.” Ms Cynthia Buckley from Angaston has been hired as the
new manager of the restaurant and for those who are looking forward to an opening date, Mrs Linke hopes it will be soon. “I’ve had people driving me nuts, asking ‘when are you going to open?’” “Just for everyone’s knowledge, the opening date will hopefully be on Wednesday, September 15 if everything goes well.”
NEW FOOD • NEW CHEF NEW SPECIALS A special feature will appear in The Leader over the coming weeks
9 Gawler Street, Nuriootpa 4 - Spring Food & Wine, “The Leader”, September 1, 2010
BA8562
UNDER NEW MANAGEMENT
Spring Food & Wine A Slice of Damon
Add freshness to your food with
HERBS
Strip off the scarves, gloves and beanies – it is time to let those first hints of vitamin D hit your body and your veggie patch! We are stepping into Spring, the month of rebirth, renewal and regrowth, so out with the old, in with the new, get fresh and let the scent of the season inspire you in the kitchen. It is no secret that the right blend of fresh herbs can take a delicious dish and turn it into an unforgettable dream on the palate. The best way to learn with these little wonders is to experiment! If you are playing with herbs in your own garden, just remember slight frosts are still creeping around. For optimum herb performance it is best to utilize a plastic or glass coverage. With herbs frequently being present in some way, shape or form in my every day cooking, there are many that feature on my favourites list. One that does stand out as a highlight and is an important component in most combinations of mixed herbs is the highly aromatic rosemary. Used in traditional Mediterranean cuisine, when I think of rosemary, I think of how its flavour enhances a variety of popular meat dishes. It is for this reason that this particular herb plays a major role in my Lamb and Kipfler Potato Pizza. A great bite for those vibrant Spring lunches! Bon AppÊtit!
Spring has arrived and what better way to celebrate than with rich, flavoursome food. For those budding chefs who would like to try something new this season, why not try a variety of herbs to add freshness and flavour to your food. A herb garden in your own backyard is the perfect way to begin. It is very easy to begin, doesn’t take up a lot of space or time and is easy to maintain. Plant herbs in sunny spots in your garden or designate an area for them. They can be grown in beds of their own, arranged in rows or even a geometric pattern. They can be grown as borders along the edges of garden beds or paths. If space is limited, plant your herbs in pots. You can also use troughs, tubs and window boxes. For herbs that tend to trail such as thyme, mint and oregano, use hanging baskets. Try growing:
Damon de Ruiter
The lamb and kipfler potato 12� Pizza
Prep prior to making of pizza: Marinate lamb rump Ingredients: Lamb Rump Lemon Juice Garlic Rosemary Olive Oil Method: Prior to the making of this pizza, marinate lamb rump in lemon, garlic, rosemary and olive oil for three days. When marinade time is complete, seal and cook the lamb rump to medium-rare. Allow to cool, then thinly slice. Kipfler potatoes Bake, cool, peel and slice. Spinach Steam spinach, refresh and chop. Yoghurt Dressing Ingredients: 125ml Natural Yoghurt Juice of ½ lemon 2 crushed garlic cloves Method: Combine lemon juice, garlic and yoghurt, leave refrigerated for two hours, sieve out garlic *this stops the sauce from going bitter. Creating the pizza: Ingredients: 180g Dough 150g Marinated Sliced Lamb Rump
(8 slices)
Chives...
Can be a close substitute for onion flavour. Garlic chives, will give a wonderful boost to Italian tomato based pasta dishes, as well as cream cheese dips and spreads, add to a salad or to the top of garlic bread. They can also be used as a garnish. Try to use them at their peak of freshness.
Basil...
The ultimate compliment to tomatoes and pairs nicely with garlic, onions and olives. The herb stimulates the appetite and helps curb flatulence. Add at the end of the cooking process for intense flavour.
5g Fresh Rosemary 40ml Tomato Pizza Sauce 80g Sliced Kipfler Potato 80g Feta Cheese 75g Spinach 50g Shredded Mozzarella Cheese Pinch Cracked Black Pepper to season Method: Roll the dough base to 12� round diameter. Spread pizza sauce evenly over base. Top with rosemary to enhance flavour. Layer potatoes, lamb, spinach and feta. Lightly sprinkle with mozzarella and black pepper. Cook at 250°C for 7 minutes and 50 seconds. Once cooked, drizzle with yoghurt dressing. Slice and serve.
Dill...
The seed, flower and leaf of a dill plant are all used in cooking and are added at the end of the cooking process. The leaf chopped can be used in potato salads, cream cheese, soups, grilled meats and salmon. Dill weed is also great with fish and egg dishes and vegetables.
Parsley...
There are two main types of parsley used in cooking. The curly-leaf type has a milder flavour and mainly used to garnish salads or soups and the flat-leaf or Italian variety, which is much more flavoursome. Parsley boosts the
It’s gotta be Red to perfectly partner your Barossa Red! Located opposite Tolley Reserve on Barossa Valley Highway, Red Rooster Nuriootpa is ideally situated to grab a coffee, burger, baguette, wrap or one of their famous Rooster Rolls. Did you know they offer quality seafood freshly cooked to order? Their certified free-range chicken products are back by popular demand. Children are not forgotten! There are a range of meals to suit their tastes too. Take the stress out of your next function. Trust the friendly staff to cater your family gathering or workplace event. Susan and the team are keen to assist you. Phone the store on 8562 3400 to discuss your requirements. For fast, friendly service and great chicken in Nuriootpa ... It’s gotta be Red!
Thyme...
Fresh thyme is easily the best and should be chopped finely and added early to get rid of the strong, bitter flavour of the fresh leaf. Thyme can be used with nearly all meats, including seafood and shellfish as well as to flavour egg dishes, casseroles and soups and a great addition to pizza toppings.
Rosemary...
Rosemary is commonly used with pork, fish and chicken. It also tastes lovely with roast potatoes and roast lamb and can be combined with olive oil in sautĂŠing eggplant, tomatoes or zucchini.
Oregano...
Its edible flowers are pink or purple and may be eaten in salads or used as a garnish. Oregano leaves may be used fresh or dried, but the flavour is more pungent when dried. Oregano is fantastic in tomato bases on pizzas, spaghetti bolognaise, chilli and in a bouquet garni to flavour soups, stocks and stews.
There’s chicken, and then there’s Red Rooster chicken.
Family Trio #1
Whole Chicken, Family Chips, Large Gravy
$
20
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10
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What a Catch
Fish Cup Wrap & Seafood
7
$ 95
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What better way to spend a lazy weekend than by grabbing a succulent picnic lunch from Red Rooster Nuriootpa to accompany a bottle of Barossa Valley wine? Their famous whole chicken is freshly roasted to perfection in steam convection ovens, locking in the juices to ensure a moist and tender meal every time. Take advantage of the drive-through to make ordering easy, adding vegetables or salad, gravy, garlic bread, even drinks and delicious desserts – you have a no fuss picnic ready for your enjoyment in the beautiful Barossa Valley. Red Rooster can even supply plates and cutlery for your convenience. Red Rooster is a true blue Australian brand and the Nuriootpa store is locally owned. An important employer of local youth in the area, Red Rooster Nuriootpa also supports community and sporting organisations.
immune system and can prevent against many infections and colds.
6 Cheesy Nuggets & Regular Chips
4
$ 95
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Spring Food & Wine, “The Leader�, September 1, 2010 - 5
Spring Food & Wine Diabetic and gluten free cooking Cooking for diabetics and people with coeliac disease can be challenging but people are becoming more aware these days about special dietary requirements.
café & patisserie
We invite you to join us and experience Rebecca’s Barossa Sushi $11 or Vegetarian Tom Yum Soup $9.50 With your choice of either a regular Fair Trade organic coffee or small fresh juice. Valid on Friday, September 3 ONLY
AW0805
78 Murray St, Tanunda ph 8563 1097
‘at nosh its ok to be fussy... we are too’
N I SPRING
MAS T S I R CH R U E C I E V E O R 1 Y 5 % OFF ALL CKS TO A P T CAKE & PUDDING INGREDIEN ANGAS PARK CHRISTMAS CAKE INGREDIENT PACK
ANGAS PARK PUDDING INGREDIENT PACK
1.125 kg.
925 gm.
WERE $12.99
WERE $9.99
NOW $10.99
NOW $8.49
Recipe for diabetic children – from thelaboroflove.com
Banana Bread
Ingredients: 2 cups all-purpose flour 2 teaspoons low-sodium baking powder 1/2 teaspoon baking soda 1/2 teaspoon cinnamon 1 1/2 cups slice bananas (3 ripe bananas) 1 egg 1/3 cup canola oil 2 Tablespoons sugar 1/2 cup unsweetened orange juice Nonstick cooking spray
Chocolate recipe courtesy of Bryon Pearson, Barossa Gourmet Confections
• Extensive range of dried fruit products • Chocolate coated fruits • Glacé fruit • Jams, sauces, cakes • Assorted gift packs • Nuts & Confectionery • No added sugar products • Gift Boxes • Gift Hampers • Giftware
HURRY, OFFER VALID UNTIL SEPTEMBER 30, 2010 Offer not to be used in conjunction with any other promotion
3 Murray Street, ANGASTON shop@angaspark.com.au Ph. (08) 8561 0830
CAN’T GeT TO The ShOP? Why NOT ShOP ONliNe AT: www.angaspark.com.au Open: Mon-Sat, 9 a.m. - 5 p.m.; Sun. & Public holidays, 10 a.m. - 5 p.m. Closed Good Friday and Christmas Day
There are many versions of chilli chicken, but I like this one because it is quick and easy to make. It has the wow factor, and the chocolate adds a rich glossy finish and extra flavour. 4 shallots finely chopped 2 cloves garlic finely chopped 1 tablespoon olive oil 4 chicken thighs 4 chicken drumsticks Juice and zest of 3 oranges 3 fresh red chillies finely diced 3 teaspoons of mild dried chillies 1 tablespoon coriander seeds 400 gm tin chopped tomatoes 1 tablespoon brown sugar 150 gm dark chocolate
Preheat oven to 200ºC. In a casserole dish sauté shallots and garlic in the olive oil, then add chicken pieces and brown on all sides. Add the orange juice, zest, fresh and dried chilli, coriander seeds, tomatoes and sugar, simmer for 5 minutes. Cover with lid and cook in oven for 20 minutes. Remove from oven, lift out the chicken pieces and stir the chocolate into the remaining sauce. Serve with the sauce smothered over the chicken with generous amounts of chopped coriander leaves.
Experience Kathy’s Old Fashioned the Barossa way this Spring
Sweet Shop
6 - Spring Food & Wine, “The Leader”, September 1, 2010
Directions: o Preheat oven to 350 F. Combine the flour, baking powder, baking soda, and cinnamon in a bowl. Stir to blend. Puree the bananas in a blender. Add the bananas and remaining ingredients and mix well. Pour into a loaf pan that has been sprayed with nonstick cooking spray. Bake for 40 to 50 minutes. Cool on a wire rack. Makes 1 loaf.
Mexican chocolate chilli chicken
(Recipe included)
DR1808
Zane Young and his mother Rose at home in the kitchen.
Tips for diabetics when eating out – Diab etes SA • Avoid pastries, crumbed or battered food. • Trim any visible fat off meat. • Choose unbutte red • Ask that cream bread. y or cheesy sauces are not ad de • Ask for vegetables d to dish. to be served without butter or ma rgarine. • Ask for dressing to be served on the side. • Choose one low GI food with each meal.
86D Murray St., Tanunda
8563 1166
Be su r in dur e to call ing yo ur trave ls
DR0575-V3
h s o n
Coeliac disease is caused by a reaction to gluten, which means people with the disease must remove this from their diet in order to be relieved of any symptoms. Gluten is found in grains, including wheat, rye, oats and barley. According to The Coeliac Society of South Australia, coeliac disease is treated by a gluten free diet over a lifetime. Foods that contain gluten are bread, cakes, pasta and a range of other commercial foods that may have a gluten source in them. Diabetes South Australia recommends people with diabetes eat a variety of food and have a healthy diet. People eating a lower glycaemic index (GI) diet can reduce their average blood glucose levels, which is important in reducing the risk of diabetes related complications. Mrs Rose Young, Angaston, has a son who is diabetic and knows the importance of a good diet in controlling diabetes. Mrs Young has to carefully count the carbohydrates that go into the meals that Zane (aged 7) eats. “It’s very important to match his insulin to his carbohydrate intake,” she said. Mrs Young said Zane can eat most foods that nondiabetics eat, he just has to eat it in moderation.
Spring Food & Wine Café offers more than a simple sandwich ham, mettwurst, lachsschinken and gherkins. “Variety has become a large part of what we offer at 40’s Cafe,” she said. “Locals enjoy the selection on a daily basis and tourists love the Barossa flavour that is evident throughout our menu.” Lana said the demand for the baguette/sandwich range is quite strong throughout the year but as the weather gets warmer, patrons and catering clients tend to head towards this section of the menu. “The sun brings a desire for a lighter, healthier regional food feel,” she said. Lana said, although they do still make sandwiches and rolls with simple fillings, the range they offer
has changed in the few years she has worked at Roaring 40’s. “Over the past few years, the baguette and sandwich range at 40’s Café has developed to include an array of gourmet, local produce in support of regional sustainability and showcasing the Barossa Valley taste,” she said. Miss Edwards said the biggest changes have been the inclusion of more products in the sandwiches, more local product used and more gourmet products. The fresh fillings on offer are available for lunch, take-away and dine-in or, alternatively, as a catering option for business meetings and functions.
Call in and share our passion for flavour!
Lana Edwards with some gourmet options at Roaring 40’s. The days of going into a café and ordering a simple ham sandwich have changed greatly with businesses now offering a range of gourmet options. Roaring 40’s Café, Angaston, had to install a sandwich bar about a year ago because the demand for their baguettes, sandwiches, foccaccias, wraps and Turkish rolls increased. Functions manager at Roaring 40’s Cafe, Lana Edwards said people choose more gourmet options these
days, compared to the plain selections that used to be popular. “Being in a region renowned for taste and freshness of product, utilising the Valley’s flavours through local food has become extremely important,” Lana said. The fillings available at Roaring 40’s include ingredients such as horseradish, capers, coriander, paté and artichokes to enhance traditional fillings. The “Barossan” filling includes tomato relish, lettuce, cheese, sauerkraut,
Specialising in small to large catering. Open everyday of the year 9 a.m. - 9 p.m. (except Christmas Day).
NURIOOTPA CHICKEN CENTRE AND DELI
Elders Insurance Wine Industry Solutions Premium Insurance bottled locally for the wine industry
57 Murray St., Nuriootpa (next door to Police Station). Ph: 8562 3110 SF0001-V2
“I am secure knowing our local Elders office is protecting me, my business and my livelihood. I know if a claim did occur, the local Elders office would be there for me to manage the claim process and provide a quick and effective response.” Lou Miranda – Lou Miranda Estate
Your local Elders Insurance team is just as passionate about developing the perfect drop for the wine industry as you are. With over 100 years of experience developing insurance programs for regional and rural Australia, we will provide the expertise, understanding and innovation to meet your unique insurance requirements. Consider these key ingredients: Iconic brand born in South Australia and servicing Regional & Rural Australia for over 100 years. Owned by one of Australia’s largest and most successful Insurers, QBE Insurance (Australia) Ltd. Serviced locally by our Barossa and Gawler Insurance offices.
Monthly payments at NO extra charge on most policies.
Elders Insurance Gawler 08 8522 4033 - Gavin Wray and Damian Brook 39 Murray Street, Gawler
t r e B l u Pa
Elders Insurance Barossa 08 8562 4211 – Paul Bert 51 Murray Street, Nuriootpa
Elders Insurance Limited and other insurers issue these insurance products. Product Disclosure Statements are available from Elders Insurance Limited and your local Elders Insurance authorised representative. You should consider the Product Disclosure Statements in deciding whether to acquire, or to continue to hold, the products. Elders Insurance Limited AFSL 237756, Head Office 27 Currie Street, Adelaide SA 5000
Insurance Insurance
BA8431-V2
Claims managed by the person who sold you the policy.
Spring Food & Wine, “The Leader”, September 1, 2010 - 7
Spring Food & Wine
Callum’s Cooking Tips
Callum speaks out about fame, the media and food There is no doubt Callum Hann’s life has changed considerably as a result of the high publicity and success of Channel 10’s MasterChef competition. The day after the finale in July, when he was announced the runner-up of the national cooking reality show competition, the 20-year-old from Nuriootpa was swamped by the media. “The next day, Adam Liaw and I were up at 5 a.m. and we had 60 interviews with TV, radio and print journalists in one day – it’s crazy,” Callum said. “It’s dying down a little bit now, but every now and then I still have days when I have to go to interviews all day.” Callum’s mother, Deb Hann, owner of Villa Homewares & Gifts Tanunda and Gawler, rarely gets to see her son at the moment. “I’ve only seen him two or three times in the last month and it has only been for such a brief period of time,”
Deb said. “He’s in Adelaide all the time now for non-stop commitments, but I’m sure it will die down eventually. Callum’s 21-year-old girlfriend, Chloe Gravestock from Angaston, says the last few months have been tough. “He has changed a lot – I can see changes in his attitude and passion towards food and life, but I’ve learnt to accept that he’s going to be away from home a lot more, and I can see how the changes in his life are making him really happy.” The high school sweethearts will celebrate their five year anniversary on September 2, but Chloe does not yet know what her boyfriend is planning for the day. “It’s probably going to be all about the food,” she laughs. “We’ll probably go to a fancy restaurant because food is his thing.” Callum agrees that the last month has been a little rough, but his life
won’t be going back to normal anytime soon. “My life is completely different in every way, and it’s hard at times, but that’s expected.” “The nature of the programme means media attention comes hand in hand, but I’m enjoying
every moment while it lasts.” At the MasterChef finale, judge George Calombaris offered Callum a position at The Press Club in Melbourne. Callum will be starting as an apprentice chef at the restaurant in October.
“It’s going to be a lot of fun, a great experience and it will open doors,” Callum said. “The fame and the media from MasterChef will die down, but this sort of experience and real exposure to the industry will last forever.”
Callum with top chef Jamie Oliver and MasterChef contestant Jonathan Daddia from an episode of the popular TV show.
Callum’s Spring food and wine tips
Having fun at Villa Homewares & Gifts, Tanunda... Callum Hann with his mother, Deb.
Although Callum has a creative flare for cooking and food, the 21-year-old says he is hopeless when it comes to wine. “It’s funny because everyone I meet assumes I know a lot about wine because I’m from the Barossa – this is not the case at all!” For many food critics, food and wine come hand in hand and Callum says he is keen to learn more about wine. “I’m trying to learn but I’ve only been a legal drinker for a few years and I’ve never liked the taste of wine – I’m more of a beer drinker.” Callum has been fortunate enough to have a few introductory wine tasting lessons from fellow South Australian MasterChef contestant, Marion Grasby.
MasterChef Australia has changed Callum’s life. He is shown with judge Gary Mehigan, Adam Liaw (2010 winner) and judges Matt Preston and George Calombaris.
“Marion taught me how to pretend you know something about wine,” he said. “You take a sniff, swirl it around a bit, have a taste and then stare into the distance like you’re deep in thought.” Even if Callum cannot recommend wines for Spring, he certainly has the experience and passion for food to recommend some cooking tips. “I’ve been cooking since I was a little kid,” Callum said. “I’m really lucky that my mum owns two great kitchenware stores so my cupboards are well equipped with top quality cookware and chef’s knives. “After my dad died I took up cooking to help out and then when I started at university in Adelaide I needed to cook just basic every day meals for myself. “Then working at 1918 and being in that sort of professional
environment, I started to pick up a lot of tips and techniques.” Callum’s brother-in-law, Daniel Murphy is a professional chef working at 1918 and has helped Callum to develop some of his skills. “Dan and my sister Kirsty have been together for six or seven years – we spend a lot of time together and we often cook together. “He won the Nestlé Golden Chef’s Hat Award this year – he’s really good and I’ve learnt a lot from him.” Callum has a number of his Spring food ideas for this season.
“Lamb is best in Spring, so it’s a great time to experiment with Spring lamb recipe ideas,” he said. “Also, we’re going into that beautiful time of year when the weather is nice, but it’s not too hot and there aren’t too many mozzies and bugs around. “It’s a great time to be eating outside and making the most of barbecues and outdoor entertaining. “There are lots of great seasonal recipe ideas around at the moment, which are easy to prepare and make, or great for entertaining.”
Callum’s Spring Recipe
Moroccan Style Spring Lamb
For the cous cous ¼ butternut pumpkin,
Above: Award winning local chef, Daniel Murphy with Callum Hann and Kirsty Hann talking food – a topic they all love.
Method: Preheat oven to 200C. Toss pumpkin with a little cut into 1cm dice olive oil and spread onto 300g greek yoghurt a tray in a single layer. Juice of ½ lemon Roast until golden and tender. 1/2 bunch fresh coriander Mix yoghurt with lemon leaves, shredded juice, coriander leaves (or parsley if you don’t and a pinch of salt. Pour boiling stock or water like fresh coriander!) over cous cous and cover 1 cup cous cous for a couple minutes. 1 cup boiling veal stock Add the cumin, coriander seeds, butter and a (or boiling water) pinch of salt. Fluff grains 1 tsp ground cumin with a fork. Stir through ½ tsp ground coriander chickpeas and pumpkin. 1 Tablespoon butter For the lamb, combine spices with a generous ¼ cup drained, rinsed pinch of salt and rub well chickpeas over the lamb. Heat a pan pomegranate molasses and add 2 Tablespoons olive oil. Cook for 3-4 to taste (found in minutes each side or until specialty stores, cooked to your liking. optional) Remove lamb and rest on a warm plate, covered, For the lamb: for 4 minutes. Slice thinly. 4 lamb backstraps Serve lamb on a bed of 2 tsp Ground coriander the cous cous, with some 2 tsp Ground cumin of the coriander yoghurt. Drizzle with a little 1/2 tsp paprika pomegranate molasses if 2 Tablespoons olive oil desired.
Left: Callum Hann with his stepfather, Dr. Greg Crafter; mother, Deb Hann and girlfriend, Chloe Gravestock during one of the rare occasions they’ve all been together since Callum’s success on MasterChef Australia. 8 - Spring Food & Wine, “The Leader”, September 1, 2010
Spring Food & Wine, “The Leader”, September 1, 2010 - 9
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Coffee is a popular drink all over the world and, today coffee is a commodity second only to oil. The history of coffee is mostly a legend, but legends do contain certain elements of truth. The truth is that coffee did come from Ethiopia, as evidenced by the fact that coffee grows wild there to this day. It was not until coffee made it to the Arabian Peninsula in c1100, however, that the real history of coffee began. By the 17th century, coffee had made its way to Europe. During the mid-17th century, coffee had become a popular drink in Europe. There are two types of coffee beans – Robusta and Arabica – with the majority of high quality coffee beans on the market being Arabica. You’ll see certain brands advertising 100% Arabica due to their superior taste and quality. So read the coffee labels carefully. If the word “blend” appears anywhere on the label, then two different coffees are mixed together. Look for 100% on the labels, as bad coffee is often the result of making poor choices during the selection process. Buying coffee beans has the advantage of being ground fresh at home or in the shop. Coffee should be bought as soon as is possible after it is roasted. You should always look for a “Roasted on” date so that you know your coffee is fresh. A ‘best before’ or ‘use by’ date will not tell you when the coffee was roasted. This means that you will not know how old (or stale) the coffee might be. Coffee beans roasted in the roaster for a short time or at a low temperature stay lighter (light roast). When beans are kept in the roaster longer or roasted at a higher temperature, they get darker (dark roast). A dark roast is going to have a more bittersweet flavour than a light roast. This does not, however, mean that the coffee is stronger. Coffee strength depends on how much coffee versus water is used in the brewing process. Less water used will result in stronger coffee. A small amount of water with light roast coffee will produce strong coffee even though the roast is light. Grinding coffee increases the coffee bean’s surface area, which increases taste and allows water to penetrate more easily. The coffee filter, type of coffee, and brewing method determines the proper grind. Buying the wrong grind can result in clogs in your coffee machine and bad-tasting coffee. The four basic grinds of coffee are coarse, medium, fine, and very fine – determined by how long the beans are run in the grinder. Follow these guidelines to achieve the right level of grind: Coarse, grind 5-10 seconds; Medium, grind 10-13 seconds; Fine, grind 15-20 seconds; Very Fine, grind 25-30 seconds. A coarse grind is needed when brewing in a percolator. A medium grind is the most popular grind, and is used by most people who grind coffee at home. A medium grind is used for the electric drip and most home coffee makers are electric drip coffee makers with flat baskets. A fine grind is used for the vacuum and in machines with cone-shaped filters and, very fine grind is used for espresso. Water does not have much time to mix with coffee in a cone shaped filter, so the coffee used in these filters needs to be ground finely. This way, the water comes into contact with the maximum amount of flavour constituents. Many methods exist out there for brewing coffee. A single right way to brew coffee does not exist. Personal preference and taste play the largest part. Some like a strong cup of coffee, while others prefer a milder cup. When brewing coffee, keeping the equipment thoroughly clean is essential as built-up residue of coffee oil gives the coffee a bitter, rancid flavour. Wipe the machine after every use with warm water and an absorbent towel. After brewing the coffee, drink it immediately. The longer coffee sits, the worse the flavour becomes. Coffee actually begins to lose its flavour the minute it is finished brewing. Proper storage is important for coffee as it contains a water-soluble substance (coffeol) that rises to the surface of the bean once it is roasted. It is quite fragile and easily destroyed by moisture. Therefore, coffee should ideally not be stored in the refrigerator, especially once a bag has been opened. Moisture and flavours from the fridge can be taken up by your coffee. If refrigerating it, however, keep the coffee in an air-tight container and only freeze lighter roasts. With darker roasts, the coffeol is closer to the surface, and, therefore will dissipate faster. For maximum freshness, store coffee in an air-tight container in a cool, dark place.
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Spring Food & Wine, “The Leader”, September 1, 2010 - 11
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Spring Food & Wine New owners, new name, new outlook...
Introducing Envy Restaurant and Catering, the new family friendly place to dine with good quality food at affordable prices. Opening at the end of September due to licensing, Envy is the new family business taking over Monkey Nut Café located at Kies Estate in Lyndoch. The new name, with new owners, brings a new outlook to the café. Michael McConnell, his wife Pat, son Steve and daughter-in-law Heidi have recently bought this business and bring with them years of experience in hospitality. Michael has over 40 years of experience as a chef in Australia. Steve McConnell has been a chef for over 20 years and is Swiss trained in patisserie, chocolate and bakery. His creations are delicious and his pastries and cakes are made in-house. Pat McConnell’s previous supervisory management experience amounts to over 35 years in various industries including hospitality. Heidi McConnell has 10 years’ experience in the hospitality industry, including work at Novotel Harry’s Restaurant. This vast experience within the family partnership will enable them to provide great food and service, ensuring their customers are well looked after. Envy Restaurant will source local produce where practicable and all meals will be homemade. Pat, Steve, Heidi and Michael McConnell of Envy Restaurant and Catering. The vast experience within Breakfast involves a traditional cooked breakfast the family partnership will enable them to provide great food and service, ensuring their customers are well including omelettes, eggs Benedict, fruit and looked after. yoghurt parfaits. Envy Restaurant serves Barossa tasting DH1152 plates with homemade, local produce including pickled onions, vegetables, chutney and MV BARRANGUL relish. The lunch menu offers light style base baguettes, foccacias, quiches, homemade gourmet pies, salads, fish, chicken and beef assorted dishes. Our glorious rustic atmosphere The restaurant will offers a quintessential experience for be open seven days your celebration. for breakfast and lunch • Cruise/Dining packages for all types of groups and clubs Our Cellar Door offers a variety of fantastic spaces from 9 a.m. to 5 p.m. • Specialising in Senior Citizen groups, family reunions for your special Christmas event with dinner on Thursday, • Available for all functions & conventions, seating for up to 80 people – Sensational for Private Parties – Friday and Saturday •All facilities on one level. Wheelchair & walking frame access nights to come. • Devonshire tea cruises 2 p.m. daily (notice required) Envy also offer offsite catering for parties and events by request and the Restaurant can Contact Gabriela be booked for private Sturt Reserve, Murray Bridge 8563 3611 functions including weddings, birthdays and LYNDOCH RD, GOMERSAL Enquiries and Bookings 0407 395 385 Christmas dinners. Email: barrangul@lm.net.au www.barrangul.com w w w. g o m e r s a l w i n e s . c o m . a u Book now for Envy’s Melbourne Cup lunch.
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Opening 7 nights from September 16th Lunch by appointment Surround yourself with 30,000 Roses
Corner of Barossa Valley Way & Hermann Thumm Drive Spring Food & Wine, “The Leader”, September 1, 2010 - 13
Spring Food & Wine Open a top drop... Gomersal Wines 2010 Shiraz Rosé This rosé has been made to maximise the flavours of the Shiraz grape. It has lovely strawberry and raspberry aromas, with a racy cherry and blood orange palate. Slightly sweet, beautifully balanced wine of good acidity that’s screaming for antipasto, meze, tapas and the like. Think pink peaches! Slightly chilled in Winter, great on crushed ice in Summer.
Award Chris Pfeiffer (right), of Whistler Wines, with the award gained by the Fortified Shiraz for the Best Boutique Dessert Bottle presented in Sydney recently by the Boutique Wines of Australia Packaging Awards. This popular fortified wine has been much-admired in the French decanter packaging and is soon to be re-released in Cellar Door only as “Whistler’s Mother”.
Wine varieties with a difference Yes, Australia makes great Shiraz, but there’s lots more to enjoy...
Zinfandel
Creed of the Barossa 2008 SVS Mataro
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The hand tended vines of the Hammond Vineyard in the subregion of Light Pass have produced fruit of great intensity and complexity. Matured in American Oak for 18 months this wine will benefit from careful cellaring. The wine is elegant and silky, and we hope you agree that it’s a fine representation of the variety. Creed Single Vineyard series is produced only from outstanding parcels of fruit from careful growers.
Vineyard & Cellars
CELLAR DOOR OPENING SEPTEMBER 11
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“We hope you can call in sometime to say hello and sample the 2008 releases.” RADFORD ROAD, SEPPELTSFIELD - PHONE: 8562 8103 Email: greenockcreek@ozemail.com.au DH0556-V2 14 - Spring Food & Wine, “The Leader”, September 1, 2010
The thin-skinned little grapes turn a distinctively sweet wine high in alcohol, but not all Zinfandel wines sport the same characteristics. Bunches ripen unevenly, when and how the grapes are harvested certainly influence the character of the wine: it can be light and fresh as a red wine, syrupy and sweet as a port or smooth and matured if left to age not longer than five years. Typically Zinfandel is a light, friendly wine with flavours of fresh berries, excellent when paired with meat grilled on the barbecue.
Sangiovese
from deep coloured, tannic, oak-aged wines which cellar for years to acidic dark rose which should be drunk young. Fruity wines, bright ruby colour with soft tannins and moderate acid. Food Matches: Oily fish (eg. salmon and tuna), rabbit, mushrooms and mushroom risotto, Spring lamb, spicy food, tapas and barbecue meat.
Tempranillo
Grape variety from Rioja region of north central Spain. Often blended with other varieties. Medium bodied – one of the finest Spanish red wine grapes. Flavours of strawberries, spice and leather. Matured in oak. Food Matches: pizza, pasta, meaty fish.
Pinot Grigio
Sangiovese grapes ripen slowly in warm, dry areas and when savoured young, it burst with cheery fruity flavours laced with spicy notes. With age it becomes somewhat more refined with the musty tones of the wood intermingling with the fresher flavours of the strawberries. Sangiovese is delicious when served with light food like simple pastas, pates or something savoury like gherkins or olives.
Made from Pinot Gris grapes but in the lighter Italian style. A delicate yet savoury dry white wine with lovely freshness and long lasting flavours. Perfect for drinking young, the wine will develop richness and honey characteristics if cellared 3 to 5 years. Food Matches: an excellent accompaniment to shellfish, seafood and a wide range of Asian dishes.
Barbera
French for ‘grey’. Picked early in season. Originates from Alsace region bordering France and Germany. Rich, fruity, flowery, honeyed with mineral aromas. Flavours range from peach, pear, grapefruit to melon. Gently perfumed aroma of honey and pears. Soft full palate – plump and rich. Ranges in style from open lighter weight to a heavier style with undertones of spice, mushrooms and nuts. Food Matches: shell fish with or without sauces, patés and terrines, richly flavoured and textured Asian dishes, fettuccini with tomato based sauce, sushi, Asian rolls with peanut sauce.
Grape variety from Piedmont, north east Italy – versatile variety, called “people’s wine” in Piedmont and is for everyday drinking. Ruby red colour, low tannins, high acidity. Flavours of red berries, plums. Food matches: tomato based dishes, terrines, Italian and Mediterranean dishes, quail, smoked salmon, pizza and sushi.
Pinot Noir
Variety from Burgundy, France, and grown there for centuries. Best grown in cool climates to allow for slow ripening to maintain aroma and acidity. Examples vary
Pinot Gris
Wine Tip
with Stuart Bourne
Spring is just around the corner so it is time to think about white wines for the warming weather. Although the Barossa is renowned for reds we certainly have some superb quality white wines, and with release of the fresh 2010 vintage wines we have an abundance of options. Eden Valley Riesling is one of personal favourites and with fresh, crisp, lime characters who can resist with grilled whiting or Coffin Bay oysters. Viognier is another classic white, offering honeysuckle and apricot characters, with many wineries now perfecting their style. Semillon is the unsung workhorse of the Valley with some excellent producers over many years. Surprise yourself and taste the quality, especially when they are fresh and crisp. Unoaked or partially oaked Chardonnays still offer great value and quality making – it the perfect partner to roasted free range chicken. It is certainly a staff favourite at our winery, given we have just released the 2009 BVE Moculta Chardonnay, in that light crisp and lightly oaked style. That’s all this month but don’t forget Rosé, Pinot Grigio, or one of Barossa’s great surprises – Savagnin. Enjoy. Stu Bourne Winemaker, Barossa Valley Estate
Spring Food & Wine
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Brown sugar in grocery stores is actually white granulated sugar with added molasses. Unless you eat a large proportion of brown sugar everyday the mineral content between white and brown sugar is insignificant. The idea that brown sugar is better is another common nutritional myth.
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The most common nutrition myth. If you have diabetes you do need to watch your sugar and carbohydrate intake to manage your blood sugar levels. However if you do not have diabetes, sugar intake will not cause your body to develop the disease. Main risk factors for those with Type 2 diabetes are a high calorie diet and being overweight with an inactive lifestyle.
Is it OK to skip breakfast?
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The fact is that we all need fat. Fats aid nutrition absorption and nerve transmission. However when consumed in large amounts fats can contribute to weight gain, heart disease and certain cancers. The trick is to replace bad fats (saturated fats) with good fats (monounsaturated and polyunsaturated fats).
Brown eggs are more nutritious than white eggs
Eggshell colour has nothing to do with the quality, flavour, nutritive value or cooking characteristics of an egg. The colour depends on the breed of the hen. There is no difference in the taste or nutrition between colours.
Nuts are fattening
It is true, these tasty snacks are high in calories. But if you eat them in moderation they can be part of a healthy diet as they contain all the good fats and can even lower cholesterol. It is ok to eat them to replace foods high in saturated fats.
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Skipping meals can help lose weight
The “light” refers to the colour, not the fat content. Shoppers are tricked into thinking light olive oil is better for you. That’s impossible: it’s still oil, it’s simply lighter in colour. This is a case of really having to check the labels.
Eating most of your daily calories before midday will keep weight off
You gain weight when you eat more calories than you burn – no matter what time of the day you eat them! Eating sensibly throughout the day and exercising regularly will keep you from gaining weight. And staying away from post-dinner snacks will help too!
It’s better to graze than to eat three meals a day
Whether you eat a little often or eat only three times a day, the important thing is to keep your calorie intake under control. As long as you don’t graze on junk food or wait so long between meals that you over-eat, it matters little what your mealtime style is.
Popcorn is fattening
That depends on how it’s cooked… It’s high in fat when cooked in oil then topped with melted butter or icing sugar. However, air-popped popcorn without the toppings is actually a nutritious snack that’s high in fibre and low in kilojoules. Try adding just a light sprinkle of salt, herbs or chilli-powder.
Skim milk is not as good for you as full cream milk
False. A 600mL carton of full cream milk contains 5½ teaspoons of fat. A 600mL container of ‘low fat’ milk has 2½ teaspoons of fat. A 600mL container of ‘skim’ milk has pretty much no fat at all. That doesn’t mean it has less protein or calcium – removing fat from milk has little impact on the content of other nutrients, and many low fat milks are calcium-enriched. Compare labels. Remember, low fat and skim milk are not suitable for children under two years of age.
Drinking wine instead of beer won’t make a beer-belly It is a common misconception that wine contains fewer calories than beer. It is simply not true. One glass of wine (five ounces) contains about 130 kilocalories whereas one bottle of beer (12 ounces) has about 150 kilocalories. Therefore, wine contains more calories on a per-ounce basis. As a general rule, the sweeter the wine, the more sugar and calories it contains. By the same token for hard liquor; the higher the proof, the higher the calories. Remember this next time when you are contemplating a second helping of alcohol: calories from alcohol tend to be stored as fat in the abdomen. So, if you drink alcohol on a regular basis (regardless of the kinds of alcohol), watch out for the beer-belly!
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This is a very common nutrition myth. If you skip a meal your body thinks it is in starvation mode and slows down your metabolism. You then tend to overeat at the next meal, consuming a higher total calorie intake. Eat small healthy meals throughout the day to keep your blood sugar levels balanced. Bananas are fattening – they are actually low in fat and only 95 calories. They are also packed with potassium and are a clean and handy snack.
Light olive oil is “light” on calories
DH1143
Have you ever wondered if the myths you hear about food are really true? Is it OK to skip breakfast? Can sugar cause diabetes? Some of those interesting myths have been exposed and your questions answered so you can put to rest those myths.
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Nutrition myths uncovered...
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Spring Food & Wine, “The Leader”, September 1, 2010 - 15
Spring Food & Wine Community gardening
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A group of green-thumbed people from the Barossa are looking to become more involved in community gardens by introducing an initiative to allow people to set up their own growing patches. The idea came about after a workshop was set up by Mrs Julie Bailey, coordinator of library events and community engagement at The Barossa Council Public Library. The workshop at The Barossa Council Chambers was attended by more than 40 people and featured several guest speakers, including author Lolo Houbein, who mentioned community gardens in her speech. Other speakers included people from Barossa Bushgardens, Barossa Enterprises Community Garden and Cross Roads Community Garden. The audience members were inspired by the meeting and now plan to establish a community garden. Mrs Bailey said these types of gardens are great for the community. “Community gardens are important because there are so many people these days that want to have their own fruit or vegetable patch but don’t have the space,” she said. Mrs Bailey said the gardens lead to a healthy lifestyle and even have social benefits. “The gardens have community building and relationship building possibilities,” she said. “Some people may not have the time to do their own garden so with a community garden, everyone can help.” The group, which does not have an official name yet, is looking to get people interested in participating in a community garden. There is a possibility that Barossa Bushgardens will be willing to consider having the community gardens on their land if people are willing to put forward a proposal. Group member and keen gardener, Mr Bob Modra said the community garden will be beneficial to older and younger generations. “It will give older people the opportunity to garden as they used to in their younger days which may have changed because they might live in units now,” he said. “Younger people can tap into the gardening wisdom of older gardeners and learn valuable information.” Mr Modra said the Barossa has a history of producing food for personal consumption and this should continue to encourage people to eat healthier.
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Sue Proeve, Bob Modra and Julie Bailey are encouraging people to become involved with community gardens.
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16 - Spring Food & Wine, “The Leader”, September 1, 2010
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