Food & wine WINTER
2010
Winter Warmers – Delicious wood oven pizzas – Story page 5 Winter Food & Wine, “The Leader”, June 2, 2010 -
Winter Food & Wine made with organic oats
SPICE UP YOUR LIFE THIS WINTER
WINTER WARMER PORRIDGE Handmade in the Barossa Valley using quality local ingredients.
New
Real home-made curries available every Saturday at Barossa Farmers’ Market, 7.30-11.30 a.m.
Mobile: 0408 806 257 Email: carmellascurries@yahoo
DH0714-V2
DH0978
Phone 0418 892 585 www.healthymuesli.com.au
‘Indian Style Kasoundi Curry Paste’ ‘Malaysian Style Curry Powder’ Spicy Tomato Chutney
Carmel of Carmella’s Curries at the Barossa Farmer’s Market.
Delicious ways to cook using curry
Satisfy any palate
TRADE SUPPLIER
B&Bs, Restaurants, Motels etc.
Who can resist the heady aromas of spices, gently wafting from a slowly simmering curry? Come in to the Barossa Farmer’s Market and talk to Carmel Connors from Carmella’s Curries about the many delicious ways to cook using curry.
Truffles • Moulded Chocs • Nut Clusters • Pastillies • Mint or Coffee • Pastilles Everyone’s favourite ROCKY ROAD, Dipped Fruits, Apricots, oranges or pears Exclusive custom made chocolates to order
Chicken & Prawn Laksa
BAROSSA GOURMET CONFECTIONS 12 First Ave., Tanunda
DH0547
8563 3820 0429 633 820
A good curry is so satisfying and really very simple to cook. Also there are health benefits to be gained by eating chilli and spices. This is one of my favourite meals in Summer or Winter.
2 tbspns oil 2 teaspoons grated fresh ginger 2 cloves garlic, crushed 8 spring onions, sliced 8 chicken tenderloins 1 teaspoon fish sauce or lime juice 1 tbspn red curry paste or Carmella’s Indian Style Curry Paste (or more if you like it hot!)
3 cups chicken stock 1-2 fresh red chillies 12 medium raw prawns, peeled 1½ cups coconut cream Quantity of hokien noodles or rice vermicelli (soaked in hot water) 50g fresh snow peas 1 tub of bean shoots bunch of fresh coriander
TOP QUALITY HAND PICKED KALAMATA OLIVES TAPENADE & OLIVE OIL Experience the difference of real taste and nothing artificial Products available for tasting every fortnight
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• Cupcakes • Wedding Cakes • Celebration Cakes • Edible Images • Novelty and Corporate Cakes Barossa Farmer’s Market, Saturdays 7.30 - 11.30am, or to order phone
DH0801-V2
Gina 0438 842 116 www.cupsncakes.com.au
Hand made cheese from Barossa Valley milk
0410 183 215 for enquiries Available for tasting and purchase at The Barossa Farmers Market and Sevenhill Producers Market.
ballycroft@chariot.net.au
AW0434-V3
- Winter Food & Wine, “The Leader”, June 2, 2010
Handmade tarts and pastries available exclusively from the Carême stall at the Barossa Farmers Market Open every Saturday 7.30 a.m. to 11.30 a.m. To place an order Phone 08 8563 1490 Email claire@caremepastry.com www.caremepastry.com
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Phone:
eN L G a r a P d OrChar Nuriootp
a
JIM & MARGAREt ELLIS
QuALIty FRESH PIckED aPPLeS & PearS avaILaBLe NOW
to oRDER PHoNE 8562 4954 IN EVENINGS See uS every Saturday at the farmer’S market!
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Ballycroft artisan cheese
Heat oil in pan and gently fry spring onions, garlic and ginger for a few minutes. Add curry and chicken and fry a further few minutes. Add curry paste, chillies and fish sauce and fry a minute coating chicken. Add chicken stock and simmer very slowly for 20 minutes. Add prawns and coconut cream and cook 3 more minutes. Place noodles in big deep bowls, with bean shoots on top. Serve soup over top and garnish with thinly sliced snow peas and chopped coriander.
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Winter Food & Wine Slow cookers... flavour of the season As cold Winter nights settle on the Barossa, slow cookers are being pulled from cupboards for that warm, Winter meal. Slow cookers are rapidly becoming popular with so many people having busy lifestyles and less time to prepare meals for the family after work. In fact there are so many slow cooking recipe books on the shelves today, it must be the flavour of the month or season. Mrs Di Birchard, of Tanunda, has been using her slow cooker for years now, serving up feasts for her husband, Alan, and her four boys, Samuel, Liam, Jayden and Dylan. She said she enjoyed the warmth and smells slow cooking brings to her Tanunda home. “I remember using it when the twins, Jayden and Dylan, were born eight years ago,” said Di. “I used it in Winter because it was just easier while taking care of two babies. You can cook it all day and not have to worry.” Slow cookers are a countertop electrical cooking appliance that allows unattended cooking of pot roasts, stews and casseroles. Di said the cost of cooking slow cooked meals was very minimal and the quality of meat brought out using the pot was exquisite. “You can use cheaper cuts of meat, because when it comes out the meat is so tender you would think it was quite expensive,” said Di. “A slow cooked meal would cost about $10 to feed my family of six.”
Through years of experience and self teaching, Di has become quite the cook. She said she used her slow cooker about once a week in Winter time and liked the fact it brought her family together of an evening. “I normally do it on a Monday or Wednesday night when everyone is home and the boys don’t have football,” said Di. “The reason I bought a slow cooker in the first place was because my husband and I had a voucher from our wedding 16 years ago, and that’s what we decided to buy.” The things Di said she liked most about slow cookers was the convenience, the low cost and how there were so many things to try. She said now the boys were getting older she could try to cook new dishes with a bit more spice and flavouring. “The next thing I’ll try is pudding, but I hear it is very hard,” said Di. When asked what her favourite dish was, Di replied, “My silverside dish with vinegar, water, and ground pepper. It’s so easy and very tasty, although not all the boys like it.”
For a slow cooker leg of lamb with vegetables recipe, see page 4.
Di Birchard, of Tanunda, feeds a hearty meal to her hungry boys, Samuel, Jayden, Liam and Dylan with the help of her slow cooker.
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Take it slow
Hutton Vale Exceptional Regional Produce
Farm Follies CHUTNEY WINE & LAMB Lamb available at the Farmers Market
Phone orders welcome 8564 8270 DH0536
HUTTON VALE, STONE JAR ROAD, ANGASTON
Slow cookers are, naturally, slow. However, you can try to lessen a dish’s cooking time if you are in a bind. A general rule of thumb is that high heat settings cook food roughly twice as quickly as low heat settings. For dishes like soups and stews, the higher heat should not cause too much harm to your recipe. However, you will want to be careful when trying to speed up desserts or larger meat dishes, like roasts. Another option is to find a recipe that lets you do part of the cooking on the stove or in the oven prior to adding ingredients to the crock pot. This can help you create a tasty meal in less time.
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Winter Food & Wine, “The Leader”, June 2, 2010 -
Winter Food & Wine Slow cooker leg of lamb with vegetables The words ‘leg of lamb’ bring jovial images to mind; those of joyous occasions, celebrations, holidays and traditions. It can be cooked using many methods, including grilling, a rotisserie, and baking in an oven. However, some methods of cooking required a lot of attention and basting. This slow cooker leg of lamb recipe will save you that trouble and help the meat to stay juicy, tender and flavourful. This is basically an entire meal because of the wonderful vegetables that will absorb flavour from and lend flavour to the leg of lamb. When purchasing your lamb, be sure it is a bright colour and not dark or dull. This will ensure freshness. Ingredients: 1 leg of lamb (about 2.5kg or 5 pounds) 1 onion 1 carrot 1 parsnip 5 cloves of garlic 30ml of fresh or dried rosemary (2 tablespoons) salt (omit if not using salt free stock and or low sodium soy sauce) pepper 30ml of olive oil (2 tablespoons) 1 Litre of salt free vegetable stock (4 cups) 60ml of low salt soy sauce (¼ cup) mint jelly Method: Start by turning on the slow cooker to low heat and leave the cover on it. This will make sure it is ready to use after you do the other preparation. Peel and slice the garlic. With a sharp knife, cut small slits into the lamb at random spots around the whole piece of meat. Place a slice of the garlic in each slit. Chop the rosemary (no need to if you are using dried
Natural products can help a busy lifestyle rosemary) and rub the leg of lamb down well with it. Add the pepper according to your liking. If you are not using sodium free stock and sodium free soy sauce, you can add salt now, too. Even if you are, you can add salt if you like your food very salty; otherwise omit it. Brown the leg of lamb in olive oil on all sides in a large skillet. While the lamb is browning, peel and slice the onion, carrot and parsnip. Add them to the slow cooker and pour the vegetable stock and the soy sauce over them. When the lamb is browned, put it into the cooker right on top of the vegetables. Cover the slow cooker and cook the lamb for 6 or 7 hours on low. While slow cookers are known for being able to cook foods for a very long time without burning them, it’s a good idea not to cook the lamb longer than that. That could cause it to get dry and stringy. Before serving, take the leg of lamb out of the slow cooker and let it rest on a rack or a platter for about 20 minutes. It will then be ready for slicing. You can use the remaining juices in the cooker as gravy and freeze any of it that is left over for gravy for future meals. Lamb is always good served with rice or rice pilaf, or noodles. If the amount of vegetables in the slow cooker is not enough for your meal, you can always steam some brussel sprouts, acorn squash, or other fresh vegetable.
Do you live an incredibly busy life and just can’t afford to get sick? Or if you do become unwell, can’t afford to take time off work? Then you could benefit from natural remedies and dietary suggestions from Bronwen Roelofs and Sonya Thorn of Barossa Natural Health Products, of Nuriootpa. To begin, you should look at boosting your immune system. You can do this several ways, starting with reducing fatty and refined processed foods from your diet and replacing these with fresh fruits and vegetables, nuts, seeds and grains. Try eating raw onion and garlic, but wrap it in a little parsley to reduce garlic breath. It is also important to get plenty of rest and sleep and reduce your stress. Some supplements that will help to boost your immune system are Vitamin C with bioflavanoids to help with absorption, Zinc, Vitamin B for stress, a good multivitamin. Astragalus, Vitamin D, iron and probiotics are also beneficial. These will give the immune system a boost as well as improving general wellbeing.
If you come down with the common cold or influenza, there are many things that can help. A combination of echinacea and goldenseal works well, as does astragalus. Olive leaf extract fights all infections and zinc builds antibodies. Eucalyptus or peppermint oil used in inhalation relieves congestion. For a sore throat, gargle salt water, sodium bicarbonate or Vitamin C. Plenty of rest and sleep is needed and drinking lots of fluids such as fresh juices, herbal teas, soups (especially chicken soup with a little cayenne pepper added) and water helps to flush the body. At Barossa Natural Health Products, Naturopath Bronwen Roelefs and Sonya Thorn can give you an individual treatment plan and beneficial homeopathic and herbal remedies to help prevent those Winter bugs or get you up and about quicker. Barossa Natural Health stock many products including Greenridge, Ethical Nutrients and Swisse. They are currently offering free Mineral Zinc tests and evalutations for immune system support.
The sights, the smells, the taste of Tanunda Bakery will capture your senses At Tanunda Bakery we believe in baking our bread and pastries fresh every day. The instant you enter our bakery you will be captured by the smells and sights of our crusty breads and sweet pastries.
Sonya Thorn and Bronwen Roelofs of Barossa Natural Health Products, Nuriootpa.
Visit us today and surround yourself with delectable goodies.
Breads, Rolls, Pastries made and baked fresh every day!
EAT IN OR TAKE AWAY!
Warm up with a hearty soup or a coffee and cake
Barossa Natural Health Products Vitamins Minerals Herbal Supplements
Take advantage of our outdoor heated dining area this Winter and relax with friends
Bronwen Roelofs ND Naturopath
Adv.dip.h.sci.nat. member atms clinical nutrition, electrodermal testing
Consulting every Tuesday For appointments call Phone: 8563 0096
- Winter Food & Wine, “The Leader”, June 2, 2010
DH0947
Shop 3, 181 Murray Street, Tanunda
17 Second Street, Nuriootpa SA 5355
AW0693
0407 611 557
Winter Food & Wine Enjoy the romance of a wood oven pizza Building a wood oven was an obvious move for winemaker, stonemason and pizza lover, Mr Peter Seppelt, of Peter Seppelt Wines. With the help of his wife, Roz (pictured front cover with Peter) and children, Melinda (15) and Tristan (13), the Seppelts’ wood oven has become the centre of the family’s meal times as well as a part of their cellar door and wood oven restaurant business. Roz said the idea to build the wood oven at the Springton property had come over a Valentine’s Day dinner for two hosted by Melinda and Tristan three years ago. “Pete and I were eating dinner up in the tower and Pete said, ‘I want to build a wood oven’, so I said let’s do it,” said Roz. “Pete’s just a born builder... soon enough we had two ovens, all wood fired.” Peter said it took a lot of hard work – and wine – to build the ovens, but it was well worth the effort. “We use the oven about four times a week,” he said. “My favourite is meat lovers with a cheesy crust... it’s a monster. Someone’s got to support the meat industry.” He said his 2005 Peter Seppelt Cabernet went well with the hearty pizza. “Meat lovers needs a red wine,” he said, “but the vegetarian pizzas go well with whites, such as an Eden Valley Riesling.” Roz said when they fire up the ovens for guests they make a wide range of pizzas.
Roz Seppelt with her daughter, Melinda, and two of their delicious wood oven pizzas at last year’s Gourmet Weekend.
“We make anything from traditional meat lovers to vegetarian and gluten free, as well as the standards and more adventurous creations,” she said. “We name some of our pizzas after our family and friends, or whoever invented them. “But Pete’s the main cook... he’s just got a real knack.” Peter said the secret to a good pizza was making the base thin and getting it to bubble. “At the start it was like an extension of wine making, working with yeast,” he said. “One day I actually ran out of yeast so I went and got some white wine making yeast... I’d like to say it gave the pizza base a nice wine flavour, but it didn’t really affect the taste.” On this mild Winter evening, Peter was preparing three pizzas. He slid them onto the wood oven’s top shelf like an expert, brushing clean the oven’s brick base below. After a few minutes, the pizzas were taken off their metal trays and laid to rest on the hot bricks. “I use red gum for a nice clean heat and coals that burn away to next to nothing,” he said. “All the red gums were cut down off the property 100 years ago... the wood is very hard and dry. It’s better than other wood – pine is too sappy and not particularly palatable.” Peter said he occasionally used the wine-soaked panels of old American and French Oak wine barrels to stoke the oven’s fire. “You get a nice wood-come-wine flavour, but it only really infuses the food
if it has a long cooking time – pizzas are too quick,” he said. Roz said the Seppelts use local Barossa meats, smallgoods, olive oil and cheeses to make their pizzas, as well as homemade bases and tomato paste. Their pots of fresh herbs can be seen growing just metres away from the ovens. But the Seppelts said there was much more to the wood ovens than making pizzas: breads, roasts, whole sheep on spits, Irish stews, oversized Christmas turkeys... even pavlovas. “I’ve always enjoyed the social side of cooking with a wood oven,” said Peter. “It’s a bit like a barbecue, goes well with wine, is very sociable, and I hate cooking in the kitchen! “Plus, anything you can do in a normal oven you can do better in these... it just takes a bit of practice of course.” For people thinking of building their own wood ovens, Peter said there was a lot to consider, such as fire restrictions and the cost of materials. “Wood’s expensive, but on the other hand this is probably the best way of eating... slowly, socially,” he said. “Wood ovens are also handy for when the power goes out – which happens a lot around here. “We don’t have to worry... we just light some candles and continue cooking, everyone loves it. We are very proud of offering a friendly, cosy and relaxing environment.”
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Pure flame, Pure protection The Pizzeria 900 is designed to cook food to perfection. Whether you’re cooking pizza for that real traditional Italian taste or roasting a leg of lamb with bread and vegetables, the Pizzeria 900 will give you the ultimate experience of food infused flavour direct from the fire.
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ALSO AVAILABLE • Fire bricks • Safety guards • Flue accessories • Fire tools • Spare parts
Call in to view the largest range of wood heaters in Gawler, Barossa Valley and the mid north!
Winter Food & Wine, “The Leader”, June 2, 2010 -
Winter Food & Wine Everything is coming up roses at Chateau Barrosa
Chateau Barrosa, Lyndoch
As you arrive at the impressive Chateau Barrosa in Lyndoch you soon realise that the best is yet to come. Passing by the aromatic roses on entry you step into a wonderland of sensory experiences. Upon arrival you are welcomed with a glass of sparkling wine to enjoy as you walk though the stylish French provincial homewares store “All That Jazz�. As you then make your way through into the Grand Ballroom you can see the passion that the late Hermann and Inge Thumm had for their baroque style antiques from the 18th and 19th century. This passion and grandeur continues on into the new range of wines, appropriately called “The Collection�. Put together by Dieter Thumm the label of each variety of wine depicts one of the antiques from the grand collection. Sourcing the finest grapes from the Barossa Valley, Adelaide Hills and Eden Valley regions allows them to put together their elegant range of wines. Featuring Sparking White and Red, Riesling, Sauvignon Blanc, Chardonnay, Shiraz and the wine in this issue, the Cabernet Sauvignon Merlot. To complete the tasting you must not go past the grape liqueurs, with their burst of flavour – Butterscotch, Hazelnut and Turkish Delight just to name a few. While respecting HT’s original vision and philosophy, Dieter along with Lena are guiding Chateau Barrosa into a new era and look forward to you calling in and enjoying your own sensory experience at 1 Hermann Thumm Drive, Lyndoch – phone (08) 8524 4923, Fax (08) 8524 5663, or www.chateaubarrosa.com.au
C HATEAU B ARROSA
) $& & !( $% Visit Chateau Barrosa + $ !!$ + $!%% "$! ' + & #' ! & ! Plus ! ) $ % &% &
Stunning &' Laguiole ' ! Cutlery '& $*
!) %&! now in stock!
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www.chateaubarrosa.com.au 6 - Winter Food & Wine, “The Leader�, June 2, 2010
08 8524 4923
DR1484
$ ' $ ( !$& ! * !
Chateau Barrosa... a sensory experience.
Winter Food & Wine Bubbly sisters share cooking classes Rosemary’s Champagne
y t h g u a N y l d Wicke
DR1476
WarM ChoC Centre PuddIngs
Preparation time: 15 minutes Cooking Classes
Sisters, Rosemary Hissey and Jan Boehm cooked risotto bianco, creamy pesto chicken with roasted tomatoes and skewered meatballs on rice at their latest rendezvous for Rosemary’s Champagne Cooking Class. A one-on-one cooking class over a few glasses of champagne was the start of a winning recipe for two Barossa sisters. In what they have called Rosemary’s Champagne Cooking Classes, Mrs Rosemary Hissey of Cockatoo Valley has been teaching her sister, Mrs Jan Boehm of Tanunda, how to expand her cooking repertoire. “Jan is more of a traditional meat and three veg cook, while I’m more experimental with a lot of Mediterranean foods and Asian styles,” said Rosemary. “I just wanted to teach Jan a few different things, like grilled polenta, gnocchi, risottos and curries, so she can pass them on to her family as well. So I said, let’s plan a menu, get together and have a few glasses of bubbly and I’ll teach you some new things.” Jan said what started out as real, French champagne has now turned to Barossa sparkling whites, but the name has stuck. “We always begin and end our Champagne Cooking Classes with a glass of wine, and it has to be sparkling white,” she said. “We did christen the first class with Moët, but now we’re drinking
all local wines so we have to call them sparkling whites.” The sisters have held three cooking classes this year and built up a collection of recipes to put in their special folders. Jan has also been documenting the classes with reports and photographs to go with the recipes. “A good time between sisters and a love of food and wine was had by all,” she wrote after their first class in April. Rosemary said the idea for the classes came after she gained cooking qualifications. “A few years ago I had a midlife crisis and decided I wanted to learn more about cooking, so I went to TAFE and did a commercial cookery course,” said Rosemary. “I’ve also been to a cooking school in Padstow, Cornwall with Rick Stein. I learnt a lot of new things and I wanted to pass it all on to Jan so I said, let’s get together and cook two or three courses of an afternoon and invite our lovely husbands and family to all come around and share the food.” Jan said it was a perfect recipe. “Rosie has the great cooking skills and the wonderful enthusiasm,
Enjoy delicious wood oven pizza and our fine wines in front of our warm, cosy fire. Restaurant Open Friday night - Sunday lunch
while I sometimes feel my cooking is a bit boring so I wanted Rosie to teach me some new things,” she said. But Rosemary said it was not that Jan needed cooking lessons. “We just enjoy doing this together and I’m trying to teach her to make the foods that are nearly every day for me but very different for her,” she said. “I’m teaching Jan some basics so she can expand on that and experiment with different variations.” At their third Champagne Cooking Class, Rosemary and Jan made a risotto bianco (white risotto), skewered meatballs on rice and creamy pesto chicken with roasted tomatoes. Rosemary said she enjoyed taking parts of recipes and joining them together to make a dish that had a personal twist to it. “For our classes we try to do things that are seasonal or based on a theme,” said Rosemary. “I’ve decided our next lesson will be themed on quail.” But Jan said she had also put in some requests. “I want to learn how to make crème brulée and panna cotta,” she said.
ASIAN,
Thursday and Sunday Nights...
Cooking time: 25 minutes
IngredIents • 80g unsalted butter • 1/2 cup caster sugar • 200g dark chocolate • 2 eggs • 1/3 cup Angas Park Dried Apples, chopped • 1/3 cup Angas Park Pitted Dates, chopped • 1 cup self-raising flour • 8 squares dark chocolate, extra Method 1. Place butter, sugar and chocolate in a saucepan and cook over low heat until melted. 2. Mix in eggs, one at a time. Fold through apples, dates and flour. 3. Line the base of 4 x 1/2 cup pudding moulds and grease the sides. Spoon mixture into each cup to fill half way. Place 2 pieces of the extra chocolate in the centre of each pudding then top with remaining mixture. 4. Bake in a pre-heated moderate oven (160ºC-180ºC) for 20-25 minutes. Serve hot with cream or ice-cream. Serves 4
The Angas Park Shop ONLINE SHOP 3 Murray St. Angaston NOW AVAILABLE OPEN 7 DAYS www.angaspark.com.au PH: 8561 0830
Our Pizzas are on the move! Delivery service now available
• Delicious Pizza • Salads - Falafel, Tabouli & Hommus • Icecream • Famous Kababs • Pasta • Delicious Sweets Opening Hours: Wed. 12 noon - 8.30 p.m., Thurs. 12 noon - 9.30 p.m. Fri. 12 noon - 10 p.m., Sat. 12 noon - 10.30 p.m. Sun. 12 noon - 8.30 p.m.
The Valley
51 Murray St NURIOOTPA
8562 1896
Pizza and Gourmet
DR1440
DH0726-V2
31/8/10
Thai, Indian Curries, etc.
BOOKINGS ESSENTIAL
Cosy, comfy, casual surrounds ... WOOD FIRE
Cellar Door Open 10 am - 5 pm Thursday - Monday (Closed Tuesday & Wednesday)
Ideal for private functions Accommodation and dinner packages available.
8568 2452
Dewell’s Rd, between Springton and Mt Pleasant
Main Street Springton Ph. 8568 2999
AW0699
DH1011
OPEN ANY DAY FOR FUNCTIONS AND gROUP bOOkINgS
Winter Food & Wine, “The Leader”, June 2, 2010 - 7
Winter Food & Wine Enjoy the season’s best ... DH0522
Award-winning wine. Award-winning place.
Planning a day out in the Barossa? Then you must come to our place for winetasting, lunch in our restaurant, tour our gallery or view our Australian Wildlife Enclosure. JACOB’S CREEK VISITOR CENTRE Open: 10 a.m. - 5 p.m. daily for winetastings and sales. Lunch from 12 noon daily - Bookings recommended.
Barossa Valley Way, Rowland Flat Phone 8521 3000 jcvc@orlandowines.com www.jacobscreek.com
DH0803
Enjoy Jacob’s Creek Responsibly
Enjoy Boutique Wines & Beer Welcome to Grant Burge @ Illaparra
Escape the chill with one of our fortified & food flights in our cozy Cellar Door at Illaparra
A la carte Menu Private Functions Available
161 Murray Street,Tanunda
OPEN WEDNESDAY - SUNDAY 10 AM - LATE
PHONE 8564 3275 65 Murray Street, Angaston - Winter Food & Wine, “The Leader”, June 2, 2010
Buy One Get One Free Coffee dh0832-V2
www.plushgroup.com
Clip this voucher to receive your at Illaparra Cellar Door
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Open 10 - 5 Daily Phone: +61 8 8563 7575
Winter Food & Wine Fun-filled six months at the Eden Valley Hotel
R DINNE W I N E guest speaker featuring s” Ryland Wine “ f o d n la y R Chris ment the wines. to comple Delicious menu at the end of June ing m Co
Home Made Pizza and Platters, Sun till 6 p.m. Gourmet Pies on Fri and Sat Wednesday Schnitzel Night Dinner: Wed – Sat Lunches till 3 p.m.
PHONE 8564 1072
Ready to welcome you to the Eden Valley Hotel are (front) Gil and Aileen Rogers with (back) Robert Bland, chef; Brenton and Danielle Starick. have people returning again and again. Parents can request ‘dinner buckets’ for their children so that they can sit on the lawn or under the trees to enjoy their visit. Eden Valley Hotel has been able to employ a dedicated team of employees whose bright welcoming demeanour enhances the atmosphere. The importance of the patron is paramount to them and it is demonstrated in their professional approach to their jobs. The world renowned Irvine Wines are sold from Eden Valley Hotel and can be delivered anywhere in Australia. Wine Tastings of
Barossa wines are conducted in a ‘no pressure environment’ and the enjoyment of quality wine is the focus for visitors. Tastings are available most days between 11.30 a.m. and 3 p.m. The Hotel celebrates the unique heritage of Eden Valley and the special flavour that a close and welcoming community offers visitors and its own community. Private facilities
and special personalised menus are available for private functions. Eden Valley Hotel is proud to launch the first of its Wine Dinners featuring stories and anecdotes from guest speaker, Barossa winemaker Chris Ryland of ‘Ryland Wines’. The Wine Dinners, coming up at the end of June, will have a specially designed menu to complement the wines.
DH1006
Riverton Hotel CounTeR Meals Monday - saTuRday Lunch 12 noon - 2 p.m. Dinner 6 p.m. - 8.30 p.m.
Take away Meals available • ATM • EFTPOS • POKIES • TAB DRIVE THROUGH BOTTLESHOP
Phone 8847 2303 27 Torrens Road, Riverton
DH0725-v2
Rodney and Kylie Black Proprietors
ABOVE: Aileen and Danielle at the bar. LEFT: The totally revamped Beer Garden at the Eden Valley Hotel.
Come and be warmed by the wood fires and relaxing ambience of the Eden Valley Hotel.
• Accommodation • Meals - Full menu available • 20 pokies • Big screen TV and flat screens • Juke Box • Fox sport
Thursday nighTs - Schnitzel nights Friday and saTurday Full menu available with salad and veg bar sundays - Roast lunch
available for Functions - seats 85
ATM
Main street, Kapunda Phone 8566 3233 Fax 8566 3873
DH0541
Eden Valley Hotel’s new leasees have had a funfilled and fast paced first six months. Aileen and Gil Rogers together with Danielle and Brenton Starick have been overwhelmed by the support of the Eden Valley community and surrounding districts. Locals and passers-by have offered high praise to the new directors for the positive enhancements made since December. The Eden Valley Hotel offers a warm and inviting country atmosphere to locals and travellers. Being a family run business, patrons are assured of a bright, cheery greeting and personalised service. The hotel has a totally revamped Beer Garden with children’s playground, where patrons regularly catch up and enjoy the warmth of the sun or the heat of the gas fires whilst listening to music that complements the mood of the day. The menu is changed every month under the professional guidance of Robert Bland, the chef. The food choice is amazing and the chef always ensures there is something to tempt every palate. The meals are freshly prepared and signature dishes are already established. The seafood platters draw people from all over the Valley and the quality of the steaks
Come in for a wine tasting, a cold beer, try a hand at the pokies or relax by the fire.
Winter Food & Wine, “The Leader”, June 2, 2010 -
Winter Food & Wine
PASTA
part of football ritual For Barossa footballers, Thursday and Friday nights in Winter mean filling up on pasta and rice. The high-carbohydrate foods provide the base to a staple meal before Saturday’s big game. For some Tanunda Football Club players, pasta nights have become a habit and even a ritual in preparation for their sport. A-Grade full forward, Alex Kennedy said cooking pasta for his Friday night meal has become a trend since he began cooking for himself. “Traditional spaghetti bolognaise is my favourite,” he said. “A good one though is to put a bit of curry in it, spice it right up. “And you’ve got to use Weich’s noodles, a good local Barossa brand.” Aspiring wing, Luke Boehm said his favourite pasta dish was a creamy bacon carbonara with mushrooms. But he said eating pasta before footy was just as much about routine as the taste. “When I was younger the football club’s nutritionist recommended pasta as a good source of carbohydrates so it just became part of my routine to eat it once a week, usually on Thursdays after training or on Fridays,” he said. “I think following a routine helps you to play better.” Captain of the Tanunda AGrade team, Tom Schiller said he was more likely to have chicken stir-fry with rice on Fridays than pasta. “I like spaghetti carbonara and it’s really easy to make, but actually I tend to have stir-fries on Fridays,” he said. The captain’s choice could be the reason behind his particular football prowess.
ABOVE: Tanunda Football Club players enjoying pasta before Saturday’s big game: Alex Kennedy, Luke Boehm, Tom Schiller and Matt Prior. RIGHT: Brett Richardson tucks into a delicious plate of pasta.
According to Tanunda Football Club’s chef, Mr Shane Lockett, of Nuriootpa, heavy carbohydrates such as pasta are better eaten two days before a big game, rather than the night before. That is why he often provides the football players with pasta for dinner at the clubrooms after Thursday night training sessions. “I often cook the boys pasta on Thursday nights to help replenish their energy stores and help their muscles recover, but I think a big bowl of pasta on Friday nights would be a bit heavy in the stomach for the game,” he said. “A popular pasta dish I make sometimes on Thursdays is chicken pomodori, which is a creamy tomato sauce with sun-dried tomatoes, garlic, onion, cream and white wine.” Shane said Tom was on the right track to choose stir-fry with rice over pasta the night before a football game. “Rice is probably better on Friday nights, since it still has a lot of starch but is lighter and easier to digest,” he said. “If you want to have pasta, it’s probably better to have it on Thursday or for lunch on Friday to give it a bit more time to digest.” With 25 years of chef experience behind him, Shane said he recommended sport players eat a meal based on protein, such as chicken, the night before the game. “Protein foods have still got all the benefits and nutrients so you’re not running on any empty tank, but you’re also not running on full like you do with pasta,” he said. “Your body is like a V8 – you have to have some fuel in your tank, but it slows you down if the tank is totally full.”
Rumours Espresso Café review... Having a great coffee at Rumours is all part of the Wohlers shopping experience Wohlers five years ago before Rumours Espresso was built to adjoin the furniture and homewares store. “I think it is a great addition to the store,” she said. While the ladies enjoyed a salad roll and cappuccinos, all three Klemm siblings indulged in a melting moment biscuit. The delicate, cream-coloured biscuit was served against the striking contrast of a black serviette and dusted with icing sugar. Ms Matters said the Rumours coffee was great. “I’d come back for the coffee again,” she said. Mr Klemm said stopping off at Rumours Espresso for a coffee was something he liked to do while shopping at Wohlers. “It is part of the Wohlers shopping experience,” he said.
Sisters, Ms Val Matters of Glynde and Ms Betty Rudiger of Moculta enjoying lunch with their brother, Mr Murray Klemm of Moculta at Rumours Espresso Café in Tanunda.
Experience Kathy’s Old Fashioned the Barossa way this winter
Sweet Shop
10 - Winter Food & Wine, “The Leader”, June 2, 2010
86D Murray St., Tanunda
8563 1166
Be sur e in dur to call ing yo travel ur s
DR0575-V2
Tables were full of happy diners at Rumours Espresso Café this week when “The Leader” conducted a random customer review. Moculta resident, Mr Murray Klemm said he was skipping his wife Margaret’s homemade meal to take his two sisters out for lunch at Rumours Espresso at Wohlers, Tanunda. “I’ve never chosen a pie here before so today I wanted to try the ‘steak pie’... it’s very warming in Winter,” he said. His sister, Ms Betty Rudiger of Moculta said she had been keen to return to Rumours after dining there several times before. “I’ve had some really nice meals here before, so I thought, I must go back and have it again,” she said. Their sister, Ms Val Matters of Glynde said she had visited
Bottomless Buzz FREE COFFEE! Every Monday in June Rumours will be having the BOTTOMLESS COFFEE Cup for only $4 *Choice of Flat White, Long Black, Cappuccino, Latte, Short Black, Macchiato or Hot Chocolate. Dine in only. Offer valid only on Mondays in June. Excludes vouchers & coffee club card.
*Pictures for illustration purposes only
Breakfast & Fantastic Coffee Daily from 7.30am Enter down Rumours Laneway from 7.30am or through Wohlers from 9am Relaxed family friendly atmosphere & alfresco dining Fully Licsenced Cafe serving a great selection of hearty cooked breakfasts, scrumptous lunch, coffee & cake
For Take Away & Bookings Phone: 8563 1420 DR1034-V23
Winter Food & Wine, “The Leader”, June 2, 2010 - 11
Winter Food & Wine Satisfy your senses with this delicious dish
Beef or venison in chocolate sauce Recipe courtesy of Bryon Pearson, Barossa Gourmet Confestions
E
Marinade: 500g beef or venison, cubed ¾ cup dry red wine 12 juniper berries 1 bay leaf 1 shallot 1 carrot chopped celery 1 cinnamon stick 1 clove Sauce: 1 cup virgin olive oil 1 red onion, chopped finely 1 carrot, chopped finely chopped celery 2 cloves garlic, chopped finely 2 tablespoons chopped parsley 2 tablespoons tomato paste 500ml beef stock 2 tablespoons each of sultanas, pine nuts, candied peel 60g dark chocolate 4 tablespoons white vinegar 4 tablespoons sugar
njoy a warm winter’s night with great food and local wine by the open log fires.
OPEN 7 DAYS
Method: Rest cubed meat in marinade overnight. Remove from marinade – set aside filtered liquid. Saute chopped vegetables for a few minutes, add meat, garlic and parsley, saute gently 3 minutes, pour in marinade and cook over high heat until the alcohol evaporates.
94 Murray St, Tanunda, 5352
PHONE: 8563 0405 dh0977
Pour in stock and tomato paste, cover and simmer for 1 hour. Mix candied fruit, nuts, sultanas, chocolate, vinegar and sugar and add to stew, stir until chocolate melts. Serve with small boiled potatoes and green vegetable.
For the love of food and wine... Review by Butts It was a pleasure to return to Lyndoch Hill Retreat and review their new Winter Menu and to meet the new Chefs, Karen Roesler and Steve McConnell. Karen comes to Lyndoch Hill very skilled in her craft from having worked at ‘Appellation’ and Steve has a high knowledge in patisserie after having worked at Cradle Mountain in Tasmania. I found this new Winter Menu very exciting, and with many new ideas. With the new addition of house baked bread, and knowing that the kitchen is using local produce as much as possible, I knew we would be in for a treat. There are nine entrees of a diverse selection, from which I chose the sauteed Australian scallops with creamy leek puree and prosciutto dust. The wording of this dish attracted me – especially the proscuitto dust. The scallops in shell were soft and the texture opaque, as is required
for this particular dish. Very different, but was also very tasty. For the main course I chose the peppered venison fillet served on a bed of sweet potato puree and finished with a sticky muscatel glaze. With eight main courses to choose from, this was a difficult choice to make as there were many wonderfully interesting dishes. The venison from the Adelaide Hills was served rare, as should all cuts of this quality. Although the serve is small, it is more than adequate for a main course as sides of green salad or fresh seasonal vegetables are available. After any fine entrée and main course experience, we await the finish of the night for those who love their desserts. The dessert list at Lyndoch Hill offers six selections, some of which I must admit I am not familiar with. This shows the ingenuity of Chef Steve and his love of patisserie. I chose the pink peppercorn meringue with passionfruit curd and fresh berries.
Lyndoch Hill
Restaurant 12 - Winter Food & Wine, “The Leader”, June 2, 2010
No amount of time or words can relate to you how spectacular this dessert turned out to be. The hint of peppercorn bursts through the sweetness of the passionfruit filling. This dish is ‘to die for’! The new Winter Menu is small, but well developed by concentrating on quality and incorporating seasonal ingredients that are adaptable to change. The extensive wine list carries many smaller winery selections which is a great change from the usual range available at most resturants. Before, or even after your meal, you can sit and relax in the comfy lounge area or, if you are in-house guests, take the chance on Friday or Saturday night for a personalised wine tasting by Mark Creed. Whether it is for lunch of dinner, make time to visit, dine, enjoy the scenery and experience a new sensation in food and wine... so give Mandy a call to make your reservation now. Well done again to all at Lyndoch Hill.
Winter Warmer Lunch Special Your choice of soup or dessert with a scrumptious special main from our wonderful Chef ’s $25 per person Lunch Thu - Fri Dinner Thu - Sat Surround yourself with 30,000 Roses FINE FOOD EXPERIENCE
Karen Roesler and Steve McConnell
8524 4268
www.lhretreat.com Accommodation Restaurant Weddings Functions Wine Gardens Conferences
Corner of Barossa Valley Way & Hermann Thumm Drive
Gravity Vintage Cellar comes back to life The 1910 Para has special significance because its release coincides with the resurrection of the historic gravity flow winery for the 2010 vintage. Closed by the Seppelt family in 1984 the winery was re-opened by new Managing Director, Mr Warren Randall and crushed over 1,600 tonnes. The gravity flow winery is now the oldest working winery in Australia. Originally built circa 1890, by Benno Seppelt the entrepreneurial son of the original founder, the Seppeltsfield gravity flow winery was the largest of its type in the world. Built onto the side of a hill to use the natural flow of gravity prior to the connection of electricity, the grapes were delivered in horse drawn drays and were manually forked into the crusher. The crusher and must pump, both driven by steam, then very gently and softly delivered the grapes to the concrete fermenters. In the original winery design, 120 concrete tanks, 8 feet x 8 feet x 4½ feet deep were built on 6 levels of 20 tanks each, with a wide central access corridor. Winemaking in small open fermenters using gravity flow is a time consuming process but there is no more gentle or indeed more gratifying process to make great red wine. New winemaker, Ms Fiona Donald proclaims that “The re-birthed gravity flow winery has turned out fantastic results” she said. Winemaker, Fiona explains, “The cellar works on
Grape receival at the old Gravity Flow winery.
Centenary Tour
a gravity flow to tank system. At the top of the hill, trucks bring in grapes and load them into the crusher. Juice and grape marc then flow into the tanks for fermentation.” Eighty-five of the 120 cement tanks, in the cellar, were upgraded and lined with stainless steel this year. Each tank holds up to seven tonnes. “The system has turned out fantastic results” she said. The gravity flow winery is alive and well again and its resurrection will be complete in preparation for the 2011 vintage. She has returned to the grand old days of the 19th century, the Barossa can be proud of her again and Benno has a smile on his face.
1878 Blending Cellar.
In a historical first Seppeltsfield winery offers guests the experience to ‘Taste Your Birth Year’ and walk along side the longest lineage of single vintage wines in the world. Surely this could only be possible in France or Portugal. It is a truly memorable experience. Tours run daily, but bookings are required 2 – 12 people, $79 per person.
* Barossa Bock...
Traditional German Style beer, brewed according to Reinheitsgebot which is the German Purity Law of 1516 which declared that beer could only be produced from barley, hops and water. A Bock is a full strength lager originating in the northern German town of Einbeck in the 14th century. It has a typical bock complex maltiness coming from a rich blend of malted barley including Viennese and Bohemian Saaz hops. This flavoursome beer presents with a creamy persistent head, a malty palate and finely balanced bitterness. It can be enjoyed on its own or with savoury food. Available from cellar door.
* Barossa blonde...
Fermenting vats in the Gravity Flow Winery.
Seppeltsfield Rare Fortified & Tasting Experience Taste a rare fortified along with a yummy chocolate to compliment the experience.
Supreme Orange with Seppeltsfield Rare Tokay
Vintage with Seppeltsfield 1989 Para
This taste sensation features both contrast and fusion of flavours between the dark characters of this liquid treasure and the bitter character of this RiChocolate creation.
A soft creamy chocolate with a deep, dark, but subtle caramel taste to match the beauty of this aged tawny. Is a RiChocolate recipe.
Nigella with Seppeltsfield DP90 This dry sherry-like tawny reflects orange characters, is fine tuned to a classic chocolate fruit and nut combination and marries perfectly.
Seppeltsfield Muscat Chocolate with Seppeltsfield Rare Muscat The sumptous texture of this truffle centre, rich in Muscat, is simply a delightful rendezvous.
$18 per person. Percentage refunded on purchase of a fortified.
100 year old Para Port
Is a pale pilsener style beer, brewed according to Reinheitsgebot which is the German Purity Law of 1516. Typical of pilsener – which has its origins in the Bohemian town of Plzen, Barossa blonde is a pale coloured beer brewed using pilsner malt and aromatic Willamette hops. Barossa blonde has been brewed with a refreshing hoppy tang and a pleasant lingering bitterness. This is a beer for all seasons, especially the one we are in now.
On Saturday, May 1 Seppeltsfield Wines released the 1910 vintage of Australia’s rarest wine, the Para 100 year old Tawny. Seppeltsfield is the only winery in the world to release, every year a single vintage wine aged in barrel for 100 years. The 1910 is available in a 375ml ($975) numbered bottle with a superb hand made wooden display case and signed certificate of authenticity, and in a 100ml bottle ($299) also with hand made wooden case. Only 200 litres of the 100 year old is available for sale each year. Also released at the beginning of the month was the little brother to the 100 year old, the 21 year old Para Vintage Tawny – 1989, an outstanding gift for sons and daughters, grandsons and granddaughters this year.
Seppeltsfield Wines
Phone: 8568 6217
www.seppeltsfield.com.au
DH0961
Cellar Door open 7 days 10.30 a.m. – 5 p.m.
Winter Food & Wine, “The Leader”, June 2, 2010 - 13
Winter Food & Wine A Slice of Damon
Catering is also revolving with the season. As of late, hot crusty pie is at the top of the list for the business meeting lunch and dinner feed. Following is a favourite of mine... and apparently of the local corporate scene also.
This is the time of year that lends itself to days and nights jam packed with soups, casseroles, pies, curries and delicious slow cooked meat dishes.
BEEF SHIRAZ PIE (feeds 5-6)
As new Winter menus begin to unveil around the Valley, get amongst the warmth and sample the hearty offerings. As many regional restaurants have begun to heat up their patrons with pleasing seasonal menu changes, I am proud to present my take on rainy day Winter warmers. The 40’s Café dine-in menu is now equipped with sought after nourishes including Lamb Osso Bucco, Slow Cooked Pork Belly, Wagyu Beef Ribs, Peppered Duck Breast and Sirloin Steak. Patrons are always welcome to turn up the heat with our famous Vindaloo Curry – whether it is with cumin flat bread and raita or the Vindaloo Extreme Pizza with yoghurt and spinach!
Damon de Ruiter
st e F d e fi i Fort
Saturday & Sunday, July 17-18 11-4 p.m.
FEATURES • CHEFS DEMONSTRATION DESSERTS v HOME-MADE DESSERTS available matched with fortifieds • BYO BARREL COMPETITION entries close July 18 • MUSEUM TASTINGS • MUSIC OF THE VINYL ERA • Gourmet pies, warming drinks, cheese platters • New Release Mataro Ruby
Wine Tip
with Stuart Bourne
Phone 8524 4543, mob 0418 817 968
DH0405-v2
Bookings preferred - info@liebichwein.com.au
Steingarten road, rowland Flat
Ingredients: 500ml beef stock 1kg diced chuck steak 120g tomato paste 1 onion, finely diced 1 bottle of red wine (¼ for the ½ clove garlic, finely chopped sauce, ¾ to drink whilst cooking) 3 roughly chopped thyme stems Method: 1. Dust the meat in flour. 2. Heat heavy based pan and add vegetable oil. 3. Fry off meat until golden brown and sealed. Remove meat from pan, place in colander and strain excess oil. 4. Add touch of olive oil to hot pan and sweat off onion and garlic. (Mushroom or kidney optional.) 5. Add tomato paste. 6. Deglaze pan with red wine and return meat to sauce mixture. 7. Add stock before placing lid on pan. Transport to a 190oC pre heated oven for 2½ hours. 8. Remove from oven and allow to cook slightly. 9. Place mixture into oven-proof dish, covering with puff pastry. Brush with whisked egg to glaze. 10. Cook pie at 200oC for 15 minutes. Then for a further 10 minutes, dropping oven temperature to 180oC. 11. Serve hot with creamy mash and steamed vegetables. Bon Appetit!
Vintage 2010 has now been and gone and the resultant wines from the Barossa will no doubt go down in history as some of the best I have seen for a while. These early 2010 wines, both red and white, are a joy to behold. Any 2010 offering from this beautiful region will be an absolute ripper, so watch for them as they are released over the next few months and years. So with Winter on the way, my mind is now turning to rich, ripe, warm reds, as the nights get colder. Of course Shiraz is the grape that the world knows as our hallmark, but don’t be afraid to reach into the cellar and pull out a Cabernet Sauvignon or blend, a Grenache, or something with a dash or Tempranillo or Mouvedre in it. Barossa Valley Estate have a lovely example of what Tempranillo can bring to an old fashioned Shiraz, with the E-Bass Shiraz Tempranillo. Perfect for a rich curry, a hot roast or a spicy Asian beef dish. Hunt out those in the region who put blends together of Shiraz, Grenache and Mouvedre, as the GSM’s and their variations, make a lovely accompaniment to a strongly flavoured cheese, served on a platter with Gully Garden’s dried fruit mix. The Barossa Cheese Company in Angaston would have something for you to match to the wine. Lastly, what would Winter be without a cheeky glass of fortified wine. If you find yourself wandering out the back of the Barossa, a visit to Seppeltsfield is always a treat, and if you can’t find a fortified in there that takes your fancy, you are just not trying hard enough. Here’s to Winter rains, open fires on cold nights, great wine, lovely company and something nice to nibble on with it. Cheers, Stu
Barossa Valley Estate in conjunction with “Hand Made” catering proudly present “The Curry Night” every third Friday during winter.
3 course meal $35pp, starting 6.30 p.m. on June 18, July 23, August 14. Tables of 10 preferred or small groups joined. Vegetarians well catered for. BAROSSA VALLEY ESTATE Seppeltsfield Road Marananga Ph: (08) 8568 6953 Fax: (08) 8568 6955 Email: bve@bve.com.au 14 - Winter Food & Wine, “The Leader”, June 2, 2010
DH0963
Winemaker, Barossa Valley Estate
Winter Food & Wine Open a top drop... Chateau Barrosa 2006 Barossa Valley Cabernet Sauvignon Merlot This blend of 80% Barossa Valley Cabernet Sauvignon and 20% Eden Valley Merlot presents a complex and rewarding wine. The dark fruit intensity of the Cabernet is balanced by the earthy sweet plum and cherry aromas of the cooler climate Merlot. A soft oak finish completes this flavoursome wine with notes of vanilla and sweet wood.
Liebich Frontignac A blended rare red frontignac wine that skilfully balances 20 year old barrel aged with younger unwooded wine. Showcases luscious aged rancio characters of burnt honeyed toffee with aromatic floral musk and exquisite flavours. Gentle red/orange hue. This 5 year old wine is a fine Barossa liqueur that should be savoured as an encore or finale for any meal. May also be served chilled. Silver Medal at the 2009 Barossa Wine Show.
R E T N I W S R E M WAR 14 MuRRAY ST., TANuNDA PhONE: 8563 3544
Barossa Valley Estate 2005 E Bass Shiraz Tempranillo Shiraz 87%, Tempranillo 13%. Tribute to the famous local brass band who played on the BVE property from 1927 to 1938. The band’s most treasured instrument was the Circular E-flat Bass, purchased with money raised at local concerts. This wine is testament to the superb growing conditions of this iconic wine region and honours the rich cultural history of the Barossa Valley. Vibrant purple red, the nose shows lifted plums, violets, spices, with some beautifully integrated nutmeg oak sweetness enhancing the long finish. A rich medium bodied palate, Tempranillo adds soft spice and elegance to the robust Shiraz spine. Enjoy with lamb shanks, spicy eastern cuisine or rich pasta dishes.
“Leader” special offer: $99 / six bottles
Creed Wines 2005 The Pretty Miss Shiraz / Cabernet Franc / Viognier Shiraz 75% Cabernet Franc 22% Viognier 3% Dark red, crimson to black centre. Lifted aromatics of bright fruits and clean oak. The nose opens up into a more complex style with the Viognier pushing more florals forward. Rich and full, the palate explodes with bright fruits of blackberries and plums. This wine displays the new adventure in Barossa winemaking with fruit power and intensity matched with fine French oak mid palate drive and finished with the polish of a touch of Viognier to lift aromatics and drive a cleaner finish to the palate. A lengthy after taste confirms the level of quality that is achieved in this wine. Decanting prior to serving is recommended.
Jacob’s Creek 2007 Limited Release Langrein Dolcetto Lagrein grown on the banks of the River Murray near Robinvale, Victoria and Dolcetto grown in the historic Langhorne Creek district of South Australia form the basis for this wine, a 75 / 25% blend. Deep purple in colour. Lagrein contributes aromas and flavours of blackberry, chocolate and liquorice to the blend, while Dolcetto provides a counterpart with fragrant sweet red fruits and cherries. Full bodied and flavoursome, with robust yet smooth tannins, well balanced acidity and a soft finish. Good structure and savoury fruit flavours combine to produce a food-friendly wine with good ageing potential in the medium term. This wine is ideally suited to serving with oven baked pork loin with rosemary, or simple pasta of porcini mushroom with herbs and garlic.
Illaparra Aged Tawny Port The historic Illaparra winery has proud tradition of excellence in fortified winemaking, with its reputation built over the last century. The Illaparra Aged Tawny Port is a classic example of this style of fortified wine, displaying lifted fruit cake aromas and subtle raisin and nutty characters. The palate is luscious without being cloying, with youthful acidity contributing to a fresh clean finish. The flavours of marzipan and fruit cake complement the hint of nuttiness giving the wine complexity and length of flavour. Available at Cellar Door for only $12.95. Enjoy with dark chocolate and an open fire.
EXTENSIVE RANGE OF FORTIFIEDS
GREAT RANGE OF RED WINES
OPEN 7 DAYS 9 A.M. TO 8 P.M. Only closed Christmas Day & Good Friday
DH1000
Winter Food & Wine, “The Leader”, June 2, 2010 - 15
Winter Food & Wine For your diary... DATE
Wednesdays Thursdays Sundays
ay
Stew & Shiraz D
Seasonal Market Curry Night
July 23 August 14 August 21-22 August 21-22 August 28 August 28-29
8566 3233
8566 3233
Sir John Franklin
Roast Lunch
July 17-18
8564 1072
Sir John Franklin
Schnitzel Night
June 18
el
Eden Valley Hot
Schnitzel Night
CONTACT
VENUE
EVENT
June 13
McGuigan Seasonal Market
8562 4942
Whistler Wines es
8524 0200
Estate
8562 3599
McGuigan Win Barossa Valley
8524 4543
Liebichwein
Fortified Fest Curry Night Curry Night
Barossa Valley
Estate
8562 3599
Barossa Valley
Estate
8562 3599
et Weekend B Barossa Gourm
NA
Kadina Show
tions
– Numerous loca eltsfield
ine Show – Sepp
gional W Marananga Re Gawler Show
Gourmet Weekend welcomes wines from the west This year’s NAB Barossa Gourmet Weekend promises to be better than ever with more than 20 wineries again showcasing their award winning wines, delicious regional food and the best of SA live entertainment. It’s a great way to shrug off the claustrophobia of Winter. The event runs from August 21-22 at various wineries, cellar doors, restaurants and venues in the Barossa region. Along with the well loved concept of food and wine matching against the backdrop of this beautiful region, watch out for special events such as the Artisans of Barossa and the Magnificent 7 – Wine Guns of the West, where an opportunity exists to immerse yourself in the philosophies and intricacies of products from some of the smaller, non cellar door brands. New wineries that will be joining the 2010 NAB Barossa Gourmet Weekend include: Chateau Barossa; Creed Wines; McGuigan, home of Chateau Yaldara; Pindarie; Simpatico; Artisans of Barossa; and Magnificent 7 – Wine Guns of the West. Events manager at the Barossa Grape and Wine Association and Chair of the NAB Barossa Gourmet Weekend Committee, Ms Mel Maschio said the Magnificent 7 – Wine Guns of the West is one of the most exciting new events at this year’s NAB Barossa Gourmet Weekend. “Seven winemakers from the west of the Barossa – Tscharke, Russel Wines, Diggers Bluff, Jamabro, David Franz Wines, Soul Growers and Seize the Day Wines – will be setting up at the South Australian Company Store at Angaston,” she said. “I’m really looking forward to visiting this group of seven wineries as there’s a couple there I have never had the opportunity to try.” Mel said the event would give people the chance to try wines that are not sold at cellar doors. 16 - Winter Food & Wine, “The Leader”, June 2, 2010
“The fact that they’re all coming together as unique, small winemakers and wineries and presenting them in one place is very exciting,” she said. Mel said the event was always a great way for the Barossa to show off what it does best. “We are creating a warming environment during the colder spell and giving people the chance to soak up the traditional Barossa Valley atmosphere,” she said. “We’ll be showing off our way of life with food, wines and entertainment.” The weekend is also family friendly, with child friendly activities at most wineries, a shuttle bus loop and a designated driver programme. These services will be highlighted on the exciting new website, which is another new feature of this year’s NAB Barossa Gourmet Weekend. “We’ll be developing a dedicated website which focuses on the weekend and all the information people need,” said Mel. “It will have much more on it than just the brochure and events list. It will highlight the special evening and day events people can attend as well as provide detailed information about the shuttle bus and designated driving programme.” Mel said the new website and social networking marketing would provide a great opportunity for the organisers to connect with the public before the event. “What a great opportunity for us to provide more information about what’s going on and to be able to keep in touch with people who are interested through social networking sites, making them feel part of it all,” she said. “It’s also great that NAB is supporting us again.” Visit www.barossagourmetweekend.com.au from June for more details or contact the Barossa Visitor Centre on 8563 0600. Programmes will be available in July.
McGuigan Wines is gearing up to host the first McGuigan Seasonal Market on Sunday, June 13 at their Lyndoch site. Presided over by food and wine connoisseur, Ms Lyndey Milan and McGuigan Senior Winemaker, Mr James Evers, the home of McGuigan Barossa Valley (and former home of Chateau Yaldara) will offer visitors a farmer’s market style event, showcasing the finest local produce, alongside wine tasting, live music and helicopter rides. In addition to the freshest local fruit and vegetables, quality meats and artisan local cheeses, producers showcasing beautiful cakes, infused olive oils, native foods, fresh flowers and herbs and many more will have their finest fare for all to enjoy. Market ambassador, Ms Lyndey Milan explains: “I have always been a strong advocate of using local produce and believe that events such as this are vital to supporting the best Australian producers. “The Barossa Valley and surrounding areas have such a rich variety of beautiful produce, so the McGuigan Seasonal Market is a wonderful opportunity for visitors to j find out what we have to offer.” Guests can also enjoy a glass ofjj wine from award winning McGuiganjj i Wines, International Winemaker ofmi the Year in 2009, at the Internationalmi Wine and Spirit Competition,m London. A fine selection of their wines willj be available at the market, including the 2004 Shortlist Riesling, awarded Best Riesling in the world, and the 2007 McGuigan Handmade Shiraz. With children’s games in the secret garden, live music from renowned local crooners Milo and Otis, and a mouth watering selection of hot food, including classic bacon and egg rolls with Rosie’s famous organic free range eggs, there is something for everyone to enjoy! Senior Winemaker, Mr James Evers comments: “It makes a lot of sense for us to create an event where visitors can enjoy fine food and great wine, especially as we are lucky enough to have such a beautiful site here at McGuigan Wines. “It has been terrific working with the local producers on this event and we are confident that it will provide an entertaining day out for the whole family.”