& d o W e o i n F The Barossa’s Favourite Newspaper
SPRING 2011
Back to basics – Story page 3 Spring Food & Wine, “The Leader”, September 7, 2011 - 1
Spring Food & Wine Berkshire pigs of Barossa Heritage Pork
BAROSSA HERITAGE PORK Free Range – Milk Fed
AVAILABLE NOW at barossa farmer’s market
DH1691
PH: 0414 851 812
Old time breeds combine at Barossa Heritage Pork…Beautiful Jersey cows graze upon open paddocks on the property, and, provide the daily milk supply for the Berkshire herd that also graze on the pastures. Berkshire pigs are black with pink skin underneath and are well suited to freely roaming in the paddocks. A heritage breed, the livestock equivalent of heirloom tomatoes, Berkshire is considered the premium pork for flavour and moisture. The meat is compared with Wagyu beef, both
having extra marbling throughout, which stops the meat from drying out, thus retaining more of the meats juiciness. Berkshire pork has a superior taste, richer colour, sweeter flavour and delicate texture compared with other breeds of pig. The only way to find out how good Berkshire pork tastes is to try it. The full range of fresh and smoked products are available from Barossa Heritage Pork, which operates exclusively at the Barossa Farmer’s Market on Saturday mornings.
CE SIN 86 9 1 -
Certified Organic Whole Grain Products • Wholewheat Flours • Baby Products • Rolled Oats • Gluten Free Grains • Flaked Grains • Specialty Lines Available at the Barossa Farmers Market on the first Saturday of each month
DH1690
FOUR LEAF MILLING PTY LTD
Telephone: 8528 5330
Website: www.fourleafmilling.com.au
DH1157-V5
Now available at the Barossa’s biggest Foodland! Freshly roasted coffee is now available at Nuriootpa Foodland in the Coffee Aisle and also in the Gourmet Section Available in 200g and 500g bags
www.barossacoffee.com
New Flavour from Wiech’s
s t a e r T w All Ne now available
Chilli Chilli Egg Egg Noodles Noodles (375gm) areavailable availableat (375 gm) are the Saturday Saturday Morning the Morning Farmers Market Market at at Farmers Angaston. Angaston.
Recipe courtesy of Bryon Pearson, Barossa Gourmet Confections Serves 4-6.
GET READY FOR SUMMER WITH GREAT TASTING MUESLI
Varieties available • Au Naturale • Tutti Frutti • Gone Nuts • Gluten Free • Coconut & Wheat Free
Ingredients: 1kg beef fillet (one piece) Salt and pepper
Available for tasting every Saturday at the Barossa Farmers Market DH0978-V2
3 tablespoons butter 1 onion, finely chopped 1 garlic clove, crushed
DH0827-V7
250mls water 150mls dry white wine 30gms dark chocolate Finely chopped parsley
Come and see our new range, packed full with flavour
Gully Gardens OPEN:
Thurs - Fri 9.30 a.m. – 3 p.m. Saturday 9 a.m. – 12 p.m. or by appointment
Method: 1. Season beef generously with salt and pepper. Brown the beef in the butter in a large pan over high heat until sealed all over, 8-10 mins. 2. Add onion and garlic and sauté over medium heat until onion is tender, 5 minutes. 3. Pour in water and wine, cover and simmer on low heat for 15 minutes. Add grated chocolate and simmer for additional 15-30 minutes. Serve slices of beef with parsley sprinkles and sauce.
Lot 491, Gawler Park Road, Angaston
Phone: 8564 2606
DH0538-V2
Fillet of beef, with chocolate sauce
Made with certified organic oats and fruit and almonds that are 100% South Australian Handmade in the Barossa Valley proudly using quality local ingredients
Phone 0418 892 585 www.healthymuesli.com.au
Berkshire pigs.
DH0801-V7
www.wiechs.com.au
Satisfy any palate
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12 First Ave., Tanunda
8563 3820 0429 633 820
2 - Spring Food & Wine, “The Leader”, September 7, 2011
DH0547-V4
BAROSSA GOURMET CONFECTIONS
Spring Food & Wine
Healthy outlook for children
With increasing reports of childhood obesity, Stonewell twins, Maxwell and Oscar Schutz are breaking the trend. The four-and-a-half year olds are more likely to be found in the vegetable garden than in front of the television. Maxwell and Oscar’s mother, Mrs Tammy Schutz said they have been sowing seeds, planting, watering, picking and weeding since they were old enough to get out into the garden and help. The twins are helping to grow garlic, herbs, carrots, tomatoes, squash, potatoes, strawberries, silver beets and will soon put in some cucumbers.
“They like being out in the garden and they love their fruit and vegies. They usually choose them over biscuits,” Mrs Schutz said. Mrs Schutz said their time spent in the garden has given them an appreciation of healthy food and the environment. “I’ve explained to them what the worms do and why it’s important not to put pesticide on them.” Apart from doing the gardening, Maxwell and Oscar also help out by shredding paper to put in the compost. “We’re proud of them, they’re good helpers.”
Healthy chicken and vegetable sausage rolls Makes 60. Ingredients: 1 cup (70g) fresh wholemeal breadcrumbs 500g chicken breast mince 1 egg, plus 1 extra lightly beaten egg 1 zucchini, finely grated 1 carrot, finely grated 1/2 onion, grated 1/4 cup chopped coriander leaves 1/4 cup chopped flat-leaf parsley leaves 4 sheets frozen puff pastry, just thawed 1 tbs sesame seeds Tomato or sweet chilli or sauce, to serve Method: 1. Preheat the oven to 200°C and line 2 baking sheets with baking paper. 2. Process crumbs, chicken and unbeaten egg in a food processor until well combined. Place in a bowl, mix well with vegetables and herbs, then season. 3. . Spoon an eighth of the mixture lengthways along centre of each piece. Fold 1 edge of pastry over
Spring clean your health
OUR COVER: Four year old twin brothers, Oscar and Maxwell Schutz love collecting the eggs laid by “Pecker”, one of four chooks that live on their family property at Stonewell. The young gardeners have already planted strawberries next to a bountiful crop of silver beet growing in their vegetable garden and are looking forward to planting a mixture of heirloom seedlings this week. “We’re going to plant yellow tomatoes,” announced Maxwell. “And red ones too,” added Oscar. “We had red ones last year.” And the best thing about growing their own vegetables? “Eating them!”
With the winter blues behind us, it’s time to come out of hibernation and refresh your healthy lifestyle plans. Often our enthusiasm for exercising and healthy eating dwindles in the colder winter months but spring is here and there’s no better time to refresh, renew and re-evaluate your gethealthy regime. Here are a few tips to get your healthy spring clean underway and make sure you feel fit and fabulous in time for summer. • Dust off your fruit bowl and make sure it’s brimming with fresh spring fruits for snacking. Strawberries, blueberries, melons, papaya, papaw and pineapples are in season for spring. • Why not use spring to start a new way of shopping and meal preparation? Set aside 30 minutes at the beginning of the week to plan your meals and write out a shopping list. This will help you avoid temptation when you go shopping. • Cleaning, clearing and reorganising are effective ways to get you into new, positive routines. So clear out your pantry of packages past their use-by dates and stock up with plenty of fresh items including wholegrains, fresh fruits and vegetables, and smart snacks such as nuts. • Shake up your exercise routine! Find something different to try with the new season. Take some dancing lessons such as salsa or Zumba. Enjoy the outdoors? Join a hiking group. With the weather warming up try water sports such as kayaking and wind surfing, or even just swimming at your local pool. Improve your upper body strength with rock climbing. Get into the team spirit and play football, basketball, netball, tennis or soccer. While you’re cleaning out the pantry re-assess your crockery and look at the size of the plates, bowls and drinking glasses that you have. Try using narrow drinking glasses, smaller side plates and shallower bowls to help manage your portion sizes.
MOUNT PLEASANT BUTCHER and tuck in beside filling, then fold over other side to make a roll, pressing down lightly to seal. Repeat with remaining pastry and filling. Cut rolls into 3cm pieces and cut two small incisions into each roll to prevent splitting. Place on baking sheets, cover and chill for 30 minutes. Brush with beaten egg and sprinkle with sesame seeds. Bake for 25-30 minutes until the rolls are lightly browned and cooked through. Serve with sauce on the side.
y alley’s onl llgoods V a s s o r a B er for Sma n n i W l a d New Season Gold Me
Lamb Loin Chops ...............$18.99kg Marinated Chicken Breast Steaks ......$9.99kg Sides of Grain Fed Beef .....................................$5.99kg Black Angus Rump Steak .......................$14.99kg
INTRODUCING THE B.V.A. “Barossa Valley Attack”
Mamma Mia! • Delicious Tommo Pizza • Salads - Falafel, Tabouli & Hommus • Icecream 51 Murray St, • Famous Kebabs NURIOOTPA • Pasta • Delicious Sweets
Barossa Valley Best Mettwurst 2 sticks for ..................$27.00
Try the new specially made B.V.A. Sauce. Consisting of 4 combination sauces plus garlic sauce
Award winning Gourmet Sausages NOW AVAILABLE at Nuriootpa Foodland EFTPOS AVAILABLE PHONE ORDERS WELCOME
The Valley
8568 2019 8389 1083
MOUNT PLEASANT
Delivery service now available
DR2160-V5
8562 1896
Pizza and Gourmet
Cheese, Onion and Cracked Pepper Kabanas....$2.00ea *GOLD MEDAL WINNER*
GUMERACHA
All specials available at both Mount Pleasant & Gumeracha Butchers Valid until September 16
DH0808-V6
Spring Food & Wine, “The Leader”, September 7, 2011 - 3
Spring Food & Wine Kick-start a healthy lifestyle this Spring With Spring just around the corner the team at Inner North Country Health Service are encouraging local residents to start making positive lifestyle changes. With approximately 60 percent of adult Australians overweight or obese, many people want to lose some weight but knowing where to start can be confusing and overwhelming. Jodie May, a Dietician with Inner North Country Health Service said the most important step in any weight loss plan is to set a realistic goal. “Weight loss goals will be different for everyone but a recommended amount is 5-10 percent of your current weight if you are overweight,” Ms May said. “This amount of weight loss has been shown to improve general health and help to prevent or better control some lifestyle diseases such as Type 2 Diabetes, high blood pressure, high cholesterol and sleep apnoea. “A healthy rate of weight loss is generally around 1-4kg per month but it will depend on how active you are.” The next step in a weight loss plan is to make changes to your diet and activity levels that you are able to continue in the longer term. “The more changes you are able to make, the healthier you will feel.” Some nutrition ideas that are helpful for weight loss include: • Always eat three meals every day with a healthy snack between if you feel hungry. People who skip meals tend to eat more food later in the day which makes it harder to lose weight. • Serve slightly smaller meals and snacks, especially if you are less active than you used to be. A good trick is to use a smaller plate, so the plate still looks full. • Go for two serves of fruit and five serves of vegetables a day. Fruit makes a great snack and eating more vegetables at main meals will help to fill you up. • Drink more water. Other drinks such as soft drink, cordial, fruit juice and flavoured milk are high in sugar and will slow down weight loss. • Eat less ‘sometimes’ foods. Foods high in fat and sugar taste good, but often we eat them out of habit or boredom. Try to eat these foods less often, and swap them for healthy choices. Another great idea is to swap your normal habits for some that are a bit healthier such as swapping full fat milk for low fat milk, swapping white bread
for wholegrain bread or swapping potato chips for a baked potato. Visit www.swapit.gov.au for more helpful ideas and make a list of ‘swaps’ that will work best for you. Inner North Country Health Service offers a number of free programs to help you reach your weight loss goals, including workshops, Supermarket Tours and individual counselling where required.
Health benefits of lemons Health benefits of lemons include treatment of throat infections, indigestion, constipation, dental problems, fever, hair care, skin care, internal bleeding, rheumatism, burns, overweight, respiratory disorders, cholera and high blood pressure. Known for its therapeutic property for generations, lemons help to strengthen your immunity system and cleanses your stomach. It is not only a blood purifier, but also enables the body to fight diseases. Lemon juice, especially, has several health benefits associated with it and lemonade helps you to stay calm and cool.
What you may not know about lemons
Jodie May, Inner North Country Health Service dietician based at Pfeiffer House in Tanunda, encourages healthy lifestyle choices as promoted in the latest “Swap It Don’t Stop It” campaign.
IT’S TIME TO MEET YOUR NEW BEST FRIEND.
• Lemons are low in calories, 29 calories per 100 g, and are one of the lowest among the citrus group. • They contain no saturated fats or cholesterol, but are rich in dietary fibre. • Its acidic taste is due to citric acid. Citric acid is a natural preservative, and aids digestion. Studies found that citric acid helps to dissolve kidney stones. • Lemons, like other citrus fruits, are an excellent source of ascorbic acid. Ascorbic acid or vitamin-C is a powerful water soluble natural anti-oxidant. This vitamin is helpful in preventing scurvy. Also the consumption of foods rich in vitamin-C helps the body develop resistance against infectious agents and scavenge harmful, pro-inflammatory free radicals from the blood. • Lemons like oranges contain a variety of phytochemicals (flavonoid
glycosides) and are found to have a bio-active effect on human health as antioxidant, free radical scavenger, anti-inflammatory, and immune system modulator • They also contain a small level of vitamin A, and other flavonoid antioxidants such as ß-carotenes. Vitamin A is also required for maintaining healthy mucus membranes and skin and is also essential for vision. • They are also a good source of B-complex vitamins and folates. • They contain a healthy amount of minerals like iron, copper, potassium, and calcium. Potassium is an important component of cell and body fluids, and also helps control heart rate and blood pressure.
Lemon Home Remedies Here are a few uses for lemon juice: • Lemon Juice and honey (1/2 squeezed lemon and 1 teaspoon of honey) as a cold remedy. • Lemon juice in hot water is widely advocated as a daily natural treatment for constipation. • Lemon juice removes odours from your hands. • Lemon added to milk makes a good buttermilk substitute (1 tablespoon of lemon in one cup of milk).
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Mastering new recipes is easy with the right tools and we always know our KitchenAid will work its magic. By the time night falls, we can’t wait to show our friends what we’ve created.
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NAME: ..........................................................................................................................................................................
42 Murray Street, TANUNDA P: 8563 3303 OPEN 7 DAYS
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131 Murray Street, GAWLER P: 8523 0533 OPEN MONDAY TO SATURDAY
4 - Spring Food & Wine, “The Leader”, September 7, 2011
ADDRESS: ..................................................................................................................................................................
Conditions of entry: Entrants 12 years and under must have parent/guardian consent to enter. COMPETITION COMMENCES WED., SEPT. 7, 2011 AND CLOSES 3 P.M. FRI., SEPT. 16, 2011. DR2965-V3
Spring Food & Wine A Slice of Damon
Visit the new look Tanunda Bakery
Let the spring cleaning begin! It’s that time of year to liven up the kitchen with the budding fresh flavours of the season. Get inventive, try new recipes and open your eyes to this happy burst of nature. As doors open and layers are peeled away, the song of spring time aromas, smiles and energised fun will be bubbling through kitchens throughout the Barossa. Take note of the change and welcome the sun lit blue skies with a revitalised mind, body and family menu. The stand out star of the season in my recipe book is the multitalented beauty known as the mushroom. As this popular fungus begins to sprout up wherever its spores may lay, my cooking adventures are given a salacious boost of excitement. A day of the humble mushroom can be as simple as......
Elke Trinkle, owner of Tanunda Bakery serves up many treats.
Damon de Ruiter
Breakfast Oven Roasted Field Mushroom Topped with a Poached Egg & Tangy Hollandaise Sauce Lunch Creamy Sautéed Semillon Oyster Mushrooms Served with a Light Zesty Spring Salad Dinner Mixed Mushroom & Chilli Risotto Finished with Parmesan Shards and Fresh Parsley
Maybe not all in one day....but trial them out over the season for some tasty variety. Enjoy the new beginnings of spring and don’t forget to include the humble mushy on your shopping list. Remember...eat the mushroom, don’t get treated like a mushroom.
Sharon Leske
Mixed Mushroom Risotto
will help you with
Serves 6 as an entrée, or 4 as a main course. The mushrooms can be cooked several hours ahead. The risotto is best made just before serving. Ingredients: 2 Tablespoons olive oil 500g mixed mushrooms, sliced [Swiss brown, button, cup] 2 cloves garlic, crushed 60g butter, chopped 1 Large onion, chopped finely 2 cups (400g) Arborio rice 1.5 litres (6 cups) vegetable stock or mushroom stock or a non vegetarian option use chicken stock ½ cup (40g) grated pecorino or parmesan cheese salt and freshly ground black pepper Chopped continental parsley Method: 1 Heat 2 tablespoons of the olive oil to a large saucepan, add the mushrooms, cook, stirring, until browned and just tender. Add the garlic, cook, stirring, until fragrant. Remove from the pan.
3. Heat half the butter in the same pan, add the onions; cook, stirring, over a low heat until the onion is soft but not coloured. Add the rice, stir for about 1 minute or until the rice is coated in the butter mixture. 4. Meanwhile, bring the stock to the boil in a medium pan; reduce heat to a simmer. Add ½ cup (125ml) of the stock to the pan, cook, stirring, over a medium heat until the liquid is absorbed. Continue adding the stock in ½ cup batches, stirring until absorbed between additions. Total cooking time should be about 20 minutes or until the rice is tender.
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5. Stir in the pecorino, remaining butter and season to taste with salt and pepper. Add the mushrooms and stir until heated through. The risotto should be creamy - if too thick, add a little boiling water. 6. Serve the risotto topped with the chopped parsley or sage leaves.
Perfect Lemonade Recipe
Serves 6.
Everybody knows how to make lemonade, right? Squeeze some lemons, add sugar and water. But how to make lemonade so that it tastes right every time? Here’s a surefire method. Remember the starting proportions - 1 cup of sugar, 1 cup of water, 1 cup of lemon juice. (This ratio makes a very sweet lemonade. Reduce the amount of sugar if you want your lemonade less sweet.) The secret to perfect lemonade is to start by making sugar syrup. Dissolving the sugar in hot water effectively disperses the sugar in the lemonade, instead of having the sugar sink to the bottom. Ingredients: 1 cup sugar (can reduce to 3/4 cup) 1 cup water (for the simple syrup) 1 cup lemon juice 3 to 4 cups cold water (to dilute) Method: 1. Make simple syrup by heating the sugar and water in a small saucepan until the sugar is dissolved completely.
2. While the sugar is dissolving, use a juicer to extract the juice from 4 to 6 lemons, enough for one cup of juice. 3. Add the juice and the sugar water to a pitcher. Add 3 to 4 cups of cold water, more or less to the desired strength. Refrigerate 30 to 40 minutes. If the lemonade is a little sweet for your taste, add a little more straight lemon juice to it. Serve with ice and sliced lemons.
reason to go e than one There’s mor ith the saying, along w ons, nds you lem “When life ha monade!” le e mak
Be captured by the sights and smells of our crusty breads and sweet pastries Visit us today and surround yourself with delectable goodies
EAT IN OR TAKE AWAY
Phone 8563 0096
181 Murray Street, Tanunda DH1678
Spring Food & Wine, “The Leader”, September 7, 2011 - 5
Spring Food & Wine One of nature’s most perfect foods…..EGGS Eggs are one of the most nutritious foods money can buy - a nutritional powerhouse providing 11 different vitamins and minerals, high quality protein, healthy fats (including omega-3) and important antioxidants. Along with their nutritional value, eggs are tasty, convenient, versatile and a medium egg contains less than 80 calories, making them an excellent inclusion in a well-balanced, healthy eating pattern. Recent research shows eating eggs has very little, if any, impact on blood cholesterol levels or heart disease, with the real culprit being the saturated fat intake of many Australians. Nutritional Benefits of Eggs Eating nutrient-packed foods like eggs helps meet the increased nutritional requirements of ageing. Two average eggs provide two thirds of the day’s requirements for selenium, around one third of the day’s requirements for vitamin B12, iodine, vitamin B5, riboflavin, vitamin A and vitamin E and 20-25% of the day’s requirements for protein, folate, iron and phosphorus. Eggs also provide zinc, and are one of the only food sources of vitamin D and are rich in omega-3 fatty acids. Many of these nutrients are commonly low in the diets of older Australians. Eggs, therefore, are a highly valuable and nutritious inclusion to a healthy balanced diet. Eggs should be considered in a similar way to other protein-rich foods such as fish, wholegrain, fruit, vegetables, legumes and nuts.
Rosies FREE RANGE EGGS
DH1700
POINT OF LAY PULLETS AVAILABLE We prepare our own chook feed from locally produced grains
Ph: 8581 1561 Morgan Road, Eudunda
Ways to incorporate eggs As eggs provide a great source of high quality protein, a relatively low amount of kilojoules and 11 different vitamins and minerals, try the following ideas with eggs: • Boil eggs and packed for lunch with wholegrain bread and salad. • Scramble eggs with grated or finely chopped vegetables and served with ham, tomato and mushrooms for a great Sunday morning ‘pick-me-up.’ • Mash boiled egg with canned salmon and ricotta cheese for a high calcium sandwich filling or as a topping for wholegrain crackers. • Mix beaten eggs with grated reduced fat cheese, cracked pepper and parsley and stir through cooked wholemeal pasta for a quick and easy dinner or lunch. Serve with a green side salad. Make a healthy fried rice by mixing cooked, chopped vegetables, ham, and chopped boiled egg with cooked rice. Stir fry in sesame oil, add a splash of soy sauce and cook until heated through. How To Tell a Raw Egg from a Hard Boiled Egg If you hold up two eggs and one is hard-boiled and the other is raw, you might wonder how to know which is which. A simple test will reveal the answer. Spin them carefully on a countertop. The hard-boiled one spins and the raw one doesn’t. This is because the hard-boiled egg is solid so everything spins in one direction, while the inside of the raw egg sloshes in different directions and, therefore, doesn’t allow it to spin. Try it and see for yourself.
10 Facts About Eggs
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Eggs contain 11 different vitamins and minerals.
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Eggs have the highest nutritional quality protein of all food sources.
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Research supports the inclusion of around 6 eggs a week as part of a healthy diet.
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Due to the variety of nutrients found in eggs, they are an ideal food to include in the diets of older adults.
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Eggs are a source of omega-3 fats (the healthy fats), which can have significant benefits for the heart and blood vessels.
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The perfect poached egg is cooked for 3-4 minutes.
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The surface of each eggshell can contain as many as 17,000 tiny pores.
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Eggs are kept at their freshest when stored in their cartons, in the fridge.
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A fresh egg will sink in water, but a stale one won’t.
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White shelled eggs are produced by hens with white feathers and brown shelled eggs are produced by hens with red/brown feathers.
Caramel creme caramel Serves 8.
Preparation Time: 30 minutes Cooking Time: 60 minutes Ingredients: 270g (1 1/4 cups) caster sugar 80ml (1/3 cup) water 375ml (1 1/2 cups) milk 250ml (1 cup) thickened cream 4 eggs 2 egg yolks 55g (1/4 cup, firmly packed) brown sugar 2 tbs golden syrup Method: 1. Preheat oven to 160°C. Place the caster sugar and water in a saucepan over low heat. Cook, stirring, for 2 minutes or until sugar dissolves. Increase heat to high and bring to the boil. Boil, without stirring, occasionally
brushing down side of pan with a pastry brush dipped in water, for 3-4 minutes or until golden. Pour sugar mixture evenly among eight 125ml (1/2-cup) capacity ovenproof ramekins. Set aside for 5 minutes or until set. 2. Combine the milk and cream in a medium saucepan over medium heat. Bring to a simmer (do not boil). Remove from heat. 3. Place the eggs, egg yolks, brown sugar and golden syrup in a large heatproof bowl. Use a fork to whisk until well combined. Gradually whisk the milk mixture into the egg mixture. Transfer the mixture to a large jug, then carefully pour over the caramel in the ramekins. 4. Line the base of a large roasting pan with a tea towel and fold to fit. Place the ramekins on the tea towel in the roasting pan. Pour enough boiling water into the pan to reach halfway up the sides of the ramekins. Cover
the roasting pan with foil. Bake in preheated oven for 40-45 minutes or until custards are just set. Remove from oven. 5. Transfer the ramekins to a baking tray and set aside for 2 hours to cool. Cover the ramekins with plastic wrap and place in the fridge for 6 hours or overnight to chill. 6.To serve, run a flat-bladed knife around the inside edge of the ramekins and carefully turn onto serving plates.
Asian-style chicken salad Serves 4. Preparation Time: 15 minutes
Delivering Into The Barossa 6 - Spring Food & Wine, “The Leader”, September 7, 2011
DH1706
Ingredients: 320g (2 cups) shredded Roast Chicken 250g wombok (Chinese cabbage), shredded 4 shallots, trimmed, thinly sliced 1 carrot, coarsely grated 1 small red capsicum, halved, deseeded, thinly sliced 30g (1/2 cup) bean sprouts, trimmed 20g (1/2 cup) watercress sprigs 2 tbs rice vinegar 1 tbs soy sauce 1 tbs hoisin sauce 1 tbs olive oil 1 tsp sugar
Method: 1. Combine the chicken, wombok (Chinese cabbage), shallot, carrot, capsicum, bean sprouts and watercress in a large bowl. 2. Combine the vinegar, soy sauce, hoisin sauce, oil and sugar in a small bowl. Add to the chicken mixture and toss to combine. Notes: To shred the cabbage, stack a few leaves, roll up and thinly slice crossways.
Spring Food & Wine Everything you need to know about keeping chickens Raising and keeping chickens in the backyard is an easy, economical way to get fresh eggs and save money. They are fairly inexpensive to maintain and to raise, and you are guaranteed to have eggs that are chemical and hormone free. Chickens are actually quite friendly animals, and make great pets. They’re fun to watch, enjoyable to raise, and an excellent way to have your own fresh eggs almost every single day. Hens can lay eggs up to five years of their lives, sometimes as long as eight years, so just a few chickens will produce eggs for a long time. Chickens are more popular to raise than both ducks and geese combined. Free range chickens have plenty of room to run and move around, and tend to produce better than chickens raised in smaller, confined spaces. If you decide to raise chickens in your backyard, be sure there will be plenty of room for them to move around, room for a chicken coup, and of course room for yourself as well. Keeping chickens is a fun and productive way to produce eggs and enjoy the freedoms of having your very own flock. Feed is fairly inexpensive, and other natural foods can be fed to them as well. Patience is very important since it does take some time for the hens to grow and produce eggs.
The first few batches of eggs may not be as big as hoped, but over time their size and girth will increase. Hens need to have a good, warm, and safe environment in which to lay their eggs. If their environment is conducive to production, they can lay a great deal of eggs every week. The Basics for Keeping Chickens Chooks must have fresh water everyday, as this also helps defend them against diseases and will help ensure you of a higher egg yield. It is important to make sure the chicken’s water source does not get too polluted or too hot otherwise the chooks won’t drink it and will likely die. They also need either pellets or a back garden of weeds, grass, plants and high-protein pests (supplemented with a small amount of layer mash) available for them to eat. Although free-ranging in the garden is the cheaper option, both methods will keep your flock healthy and happy. Chooks also like bread, vegetables and bugs to eat. Six chooks will give you roughly four eggs per day, and at certain times of the year six eggs. Collect your eggs every day, otherwise they may get broken when the hen comes to lay the next day. Chooks will usually stop laying if stressed, and in winter this may occur if they are too cold, so make sure their coup is well insulated. Chooks also go into moult each Autumn and stop laying for a time, so one should stagger the ages of the birds in order to maintain a continuous supply of eggs. Avoid getting roosters, as some Councils prohibit roosters in the backyard and roosters are not needed for hens to produce eggs. Chooks need a good source of calcium in order to produce a strong shell, and enough grit to digest their food, so leaving a container of shell grit inside the run helps keep chooks to stay healthy. They also need an ample amount of protein as this is the primary nutrient needed to produce more eggs. The best
feed for chooks is commercial layer pellets. These are a well-balanced diet with a bare minimum of all the essential ingredients. Chooks love a good dust bath which will help reduce parasites and keep them happy. They also enjoy the company of others - like us they are social animals. Pine shavings work well as a flooring and the perch should never be set above 60cm from the ground. It is important in summer to make sure part of the run has access to shade either by covering with something that will block out the sun or by placing part of the run under a tree. In an enclosed run it is most important to make sure the water isn’t in a place where it will get too hot. A great way to keep them happy is to cover a portion of the ground of the run with wire netting, and then to plant something underneath they will like to eat, such as chicory. The plant will grow up through the wire and the chooks will happily eat it without being able to scratch it up. Moving your pen or run around regularly will stop the grass being reduced to dirt. If you have a fixed pen, clean the area out regularly and fill with straw or grass clippings. To ensure the chooks choose to lay in their nesting boxes (and they don’t find mystery places to hide eggs around the garden) place a plastic egg in one of their nesting boxes. Chooks like to lay where there is already an egg. Protect your chooks against predators at night by providing them with ample shelter and a lockup area, and if they don’t automatically go to their roost area, try luring them in with feed. Cull, or get rid of any chickens with unwanted traits, as they can cause several serious problems for the other chooks. Chooks can also get mites and lice (from native pigeons, etc.) and this is easy to treat by dusting the birds and coup with a powder like Pestene, or a similar product. If you suspect this is a problem (i.e. you see them or you are inexplicably not getting any eggs) flip the chook over and have a look at its underside. Chooks will stop laying if they are being hassled by pests. A little crushed garlic can also be added to their water if they look unwell as a natural medicine. Garlic is wonderful for enhancing the immune system.
KA0445
FREE RANGE . . . for your piece of mind
POTATO FRITTATA Serves 4
• 5 minutes preparation + 10-15 minutes cooking • 11 serves of vegies in this recipe INGREDIENTS 250g sweet potato, sliced 250g Kestrel potato, sliced 1 tsp olive oil 1 onion, thinly sliced
OPENING TIMES:
Monday - Friday 7.30 a.m. - 5.30 p.m. Now open every Saturday 8.30 a.m. - 12.30 pm.
1 bunch baby spinach, washed and drained 3 eggs, beaten 2 tbsp grated Parmesan cheese 1/4 tsp nutmeg
METHOD Preheat grill. Boil potato for 4-5 minutes, until tender, or microwave on HIGH (100%) in a covered dish with 1 tablespoon water for 5-6 minutes, stirring after 3 minutes. Drain well. Heat oil in a non-stick frypan, add onion and cook for 2 minutes until golden. Add potato, toss to combine and brown. Stir in spinach and stir-fry until wilted and moisture has evaporated. Mix eggs, cheese and nutmeg in a small bowl and pour into pan. Cook over low heat until set. Place under hot grill for 2 minutes to brown the top. VARIATION Try finely shredded Chinese cabbage instead of spinach. SERVING SUGGESTION Serve hot or cold. Cut into wedges and serve with salad for a light lunch. For a special breakfast/lunch dish serve with grilled tomatoes and crunchy wholemeal toast.
all tore for Call ins ingredients sh your fre cover many is d d n a cipes. more re
N U R I O O T PA
Callum Hann 2010 Masterchef finalist.
THE MIGHTY SOUTH AUSSIES
1 MURRAY ST., NURIOOTPA - PH: 8568 6006
Ph: 8525 2100
3 / 4 Hanson Road, Freeling
Members ... help us plan the future by completing our online Members survey at www.barossa.coop BA10437
Spring Food & Wine, “The Leader”, September 7, 2011 - 7
Spring Food & Wine Remembering the frog cake
36th
Kapunda EST 1976
Festival Australia’s Oldest Celtic Festival
DH1716
Celtic
together with BODY MIND & SPIRIT FAIR
Live Celtic Music
Live Celtic Music Food Stalls Food Stalls Irish Dancing
Singing Competition Irish Dancing
StreetCompetition Parade Singing Childrens Story Telling Street Parade Childrens Story Telling
E FRE Y NETER E R F RY T N Fri E 14 - Sun 16 October 2011
In 1856 James Calder established a bakery in South Australia, called the City Stream Biscuit Factory situated in Adelaide. John Balfour, his nephew, joined him in 1877. A few years later the business was renamed Calder and Balfour. By 1922 they had a popular chain of six tearooms called Balfours in Adelaide. They adopted a green frog cake as a trade mark. The cakes are made in the shape of a frog’s head, and consists of a square sponge cake coated in jam (the frog’s body). The frog’s head is made from a firm butter
Hill St,- Kapunda Fri 14 Sun 16 October 2011 Hill St, Kapunda
Kapunda gears up for 36th Celtic Festival For full details visit
cream, and both the body and head covered in fondant icing. The concept is now used to promote the culture of South Australia to both locals and tourists. The Encyclopaedia of South Australian Culture quotes Balfours as describing the cake as “delicious sponge topped with a special butter cream and enrobed in colour fondant.” In 2001 the Balfour’s frog cake was named a Heritage Icon by the National Trust of South Australia.
www.kapundaceltic.org
This year Kapunda will host the 36th annual Celtic Festival. The festival will be held over the weekend of October 14 to 16. A range of dancers and musical performers will include The Fiddle Chicks, Sibin (pronounced Sheeban), Siobhan Owen, Adelaide Old Time String Band, Old South Bluegrass, the Elizabeth City Pipe Band and The Border Celts. Celtic music spans an enormous range of styles and variety. This year the festival will also be focussing on children’s entertainment with a dedicated Kids’
Zone. This will feature story telling and children’s activities. On Saturday evening the Kapunda Musical Society will be performing a play depicting the history of the town, including tales of the 22 original hotels and many brothels. Saturday afternoon will feature the popular singing competition being held in the Sir John Franklin Hotel with cash prizes. Sunday will be the very popular main street parade. All activities and entertainment are free and family friendly.
The Great South ke a C g o r F n ia l a tr s Au DR3419
N I SPRING
MAS T S I HR S C R L YOU NT PACK L I E V E C 1 A 5 % E F F O R TO DIE E R G E & P K N U I D D A I G N C 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 included)
• 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 FRIDAY, SEPTEMBER 30, 2011 * Not to be used in conjunction with any other offer
Treat youresrevlef,it! you des
Dee and Emma from “FiddleChicks” who will feature at this year’s Celtic Festival. 8 - Spring Food & Wine, “The Leader”, September 7, 2011
Celebrating 100 Years
3 MURRAY ST., ANGASTON PH: (08) 8561 0830 Email: shop@angaspark.com.au www.angaspark.com.au
a e k a T
. . . . K A E R B E E F F O C Coffee...... and cake
Phone 8563 0096 181 Murray Street, Tanunda
DH0543-V3
Treat your tastebuds with coffee rich in flavour and aromas; and our range of fresh baked delectable goodies
ON L Y $5.00
DR3412
FEE &CAK F E CO
HURRY, OFFER VALID FOR THE MONTH OF SEPTEMBER ONLY
7 DAYS WEEK
Barossa Valley Way, Tanunda
PH: 8563 3400
INTRODUCING
30 Murray Street, Angaston 8564 2901
DH1671
One of the leading Australian brands of Premium Coffee to match our Premium Pizzas
Ever feel like you need a coffee-to-English dictionary just to order a drink at your local cafe? Go into a coffee shop and you may hear an order such as “I’ll have a caffe latte half decaf with skim milk”. The first time I heard this, I wanted to run out the door. What language were they talking? I just wanted a large black coffee. When you go to the store or a coffee shop, there will be a list of the types of coffee you can choose from. Understanding your options can make ordering your morning cup of coffee easier. Espresso:This is a method of brewing coffee made by forcing pressured hot water through finely ground dark roasted coffee beans. Do not be fooled by its size. Espresso is very strong. Many people order regular coffee with a shot of espresso added, to strengthen the coffee. Cappuccino: Textured milk extends over the rim to create a “dome”. Sprinkled on top with chocolate powder. Caffe Latte: Espresso with steamed milk forming a small topping of foam. Flat White: An Australian invention. Shot of espresso with creamy, textured milk poured on top. This drink is not full to the top, hence the ‘flat. Caffe Mocha: Chocolate drinking powder dissolved in a shot of espresso with creamy, textured milk on top, similar to a cappuccino. Served with a sprinkle of chocolate powder on top. Short Black: One shot of espresso served in a small cup. Long Black: Two shots of espresso served on hot water. Short Macchiato: Shot of espresso served in a short macchiato glass with a dash of milk and two teaspoons of creamy froth spoon on top. Long Macchiato: Long black with a dash of milk and two tablespoons of creamy froth spooned on top in a ceramic cup. Café Breve: An espresso, latte style, but with steamed “half & half” or cream. Espresso con Panna: Italian for “espresso with cream”. A shot of espresso topped with a dollop of whipped cream. Chai Latte: Chai (rhymes with tie) is a unique combination of tea with exotic spice flavours such as cinnamon, cardamom and ginger with a creamy milk base. Iced coffees: Cappuccino with a double shot of espresso over crushed ice and cold milk with froth. An iced espresso is a double shot of espresso over crushed ice, with whipped cream. How to Understand Coffeehouse Lingo When ordering a coffee drink, you may see sizes on the sign that say “tall,” “double” or grande.” Tall usually means the coffee is served in a tall cup and with a single shot of espresso. Double means two shots of espresso and grande means three shots of espresso. For example, you would say triple grande mocha if you wanted a large mocha with three shots of espresso. If you see the word “frappe’ on the menu, it means the coffee drink is frozen or blended with ice, milk and flavored syrups. “Skinny” means if you want a coffee made with non-fat or skim milk. Unleaded means that you want Decaf. Half calf is a fancy way of saying half regular and half decaf coffee. “Why bother” (decaffeinated espresso served with non-fat milk). “With room” refers to a cup served with space at the top for either preventing spills or adding cream. “No whip” means no whipped cream. “No foam” means steamed milk without the foam. “With wings” refers to a cup with handles. Most coffee shops also have a wide variety of sprinkles or toppings. You can usually get caramel sauce, chocolate or mocha sauce, chocolate sprinkles, cinnamon sprinkles, or even nutmeg. Okay, now I’m ready for my sugar-free, skinny, extra foam, long macchiato with wings. What’s your coffee drink order?
The Rumours are true..
Open 7 Days - Fully Licenesed - Alfresco Dining
Best served with Shopping 101 Murray St, Tanunda P. 8563 1420
DR0218-V101
Different types of coffee drinks
Th e P l a c e To B e . . . Relax and enjoy the comforts of Wanera
OPEN 7 DAYS
8564 3275
65 Murray St, ANGASTON www.plushgroup.com
DH1689
Wanera Wine Bar & Restaurant
Toby’s Estate Coffee, the very best in coffee beans. We can cater for your work function, breakfast function or afternoon meeting. We also do a range of other drinks including chai, iced coffee & chocolate, tea etc.
We are the leaders in mobile coffee service in the Barossa. Reliable, professional & friendly.
DH1720
Mmmm
Ph: 8522 3301 Spring Food & Wine, “The Leader”, September 7, 2011 - 9
Spring Food & Wine Cuisine changes with the seasons Wine Tip with Stuart Bourne
New chef at Wanera Wine Bar and Restaurant, Angaston, Mr Adam Crabtree is thinking all things spring for the new upcoming menu. Adam, who joined the Wanera team last month, will be using lots of local produce in the new spring menu. “We’ll be using local produce because that’s what we’re about,” Adam said. “I’ll hopefully create something like a tapas menu where people can have a drink and something to eat for around $15.” The tapas menu will be introduced because of the extended hours of food service at Wanera, in addition to the fine dining al-a-carte menu. Adam grew up near the ocean in Victoria and said this has influenced his use of seafood in his cooking. He did his training at Mietta’s Queenscliff Hotel in Victoria before moving to Melbourne for a couple of years, where he worked in a French fine dining restaurant.
Adam said he makes healthy choices in his cooking, having worked in organic health stores in Sydney. “Food is fuel for your body; it’s not just something that looks and tastes good. “It’s purpose is to sustain you.” Adam is hoping to bring some of his healthy food philosophy to Wanera for the spring menu. He said when cooking at home at this time of year, people should use what may be growing in their own garden or go to a Farmer’s Market to see what’s fresh and in season. “Buy something you haven’t used before and do some of research to learn how to cook or use the ingredient. “Step out of your comfort zone and be adventurous.” Adam stepped out of his comfort zone by moving to the Barossa at the end of May and said he is really enjoying it. “I like being in an area where people really appreciate food and wine.”
New chef at Wanera Wine Bar and Restaurant,
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cracker. Definitely EV in its style, fresh limes, crisp acid and a wine built for spring and summer evenings with friends. One thing to remember – if you put a few bottles of Eden Valley Riesling in your cellar for about 5-10 years, you would be amazed at what they turn into. Slightly toasty in flavour, with fresh honey aromas – one definitely for the lovers of great wine. Poor old Semillon, it seems to have low self esteem some days in the market and unjustly so. Take it either with a touch of oak, or simply unwooded, and see what the Barossa can do with this great variety. A few local producers still hang in there and produce wines of great character, which go wonderfully with nearly any dish that has a hearty serve of poultry in it. To everyone that loves Riesling and Semillon, keep at it - and I wish you all the very best for spring. As always, eat well, drink sensibly, share food and wine with those you love and be safe whilst wearing a big Barossan smile. Yours in great wine, Stuey B., Winemaker
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You know that spring is here when the first blossom has been and gone, the days are getting longer, the sun has shone it’s head out a few times and the winter chill is slowly disappearing. Spring is such a beautiful time in the Barossa with new vine shoots emerging, the hills tinged in fresh green growth and everyone has shaken the winter blues. It’s about this time of the year when thoughts of what to drink would definitely have to be heading down the path of Riesling and Semillon. The Barossa, in particular the Eden Valley, has a history of making some of the greatest Riesling wines on the planet. Although the vintage 2011 did have some issues with the weather, there is still an abundance of fabulous Riesling from this year, starting to make its way out to market. Most producers would have worked on their wines over winter and bottled them, to be released in the year of production as a fresh and crisp young white, with no influence of oak. Match these Rieslings up to some fresh oysters, shellfish dishes or just simply fresh fish fillets with crisp chips – and you have a recipe for spring success. Chateau Tanunda has a new release 2011 Eden Valley Riesling ready soon, which is an absolute
High fashion showcase by Indulge Barossa
Get the girls together & book a table of 10
Decadent 3 course high tea & beverages
Celebrate the big race in style
Tuesday 1st Nov 11.30am
Saltram sweepstakes with prizes
you.”
F
D
A
R RADFORD ROAD, SEPPELTSFIELD - PHONE: 8562 8103 Email: greenockcreek@ozemail.com.au DH0556-V3 DH1714
Spring into Saltram’s NEW SEASONAL MENU! It’s a food and wine lovers delight when you visit Saltram, book today! Sunday sessions live and local music every weekend
Enjoy an evening of open air cinema with fun, themed menus and delicious wines every Friday night in January and Februa ry, 2012.
6th JAN - GULLIVER’S TRAVELS (PG) 13th JAN - THE SOCIAL NETWORK (M) 20th JAN - THE TOURIST (M) 27th JAN - JAWS (M) 3rd FEB - THE DAY OF THE JACKAL (PG) 10th FEB - ROMEO AND JULIET (M) 17th FEB - HE’S JUST NOT THAT INTO YOU (M) 24th FEB - EAT PRAY LOVE (M)
Ticket and glass of wine $15. Meals available from $15. No BYO food or drink. Doors open 7pm. Movies commence after sunset. Please bring deck chairs or picnic rugs. In the event of inclement weather movies will be cancelled.
Saltram have styled a fresh new Christmas function menu with an emphasis on local produce
Have you booked your xmas function yet?! Saltram Wine Estate is the perfect venue for your Christmas celebration
True Character drinks responsibly. Jacob’s Creek Visitor Centre Barossa Valley Way, Rowland Flat www.jacobscreek.com Bookings: (08) 8521 3000. 10 - Spring Food & Wine, “The Leader”, September 7, 2011
Restaurant bookings essential 0885610216 Function enquiries 0885610 212 cellardoor@saltramwines.com.au www.saltramwines.com.au Angaston Road, Angaston SA 5353
DH1698
Corporate functions | Family gatherings Lavish Lunches | Private Dinners
Spring Food & Wine Successful year for Chinese Dragon Restaurant Business has been wonderful since it reopened in September last year. Owner, Mrs Kay Linke said she attributed the success of the restaurant to the support she and her team had received from customers. “We would sincerely like to thank our wonderful customers for their support in the past 12 months,” Mrs Linke said. “This has been an eye-opening adventure, as this has been our first experience in the hospitality industry.” When they opened last year, it had been a mad house and they were only just getting back to sanity now. “We had a few problems keeping up with it
all, but have ironed out most of them now and wish to thank everyone for their patience and understanding.” She said they had recently added lunchtime specials to their menu, which had proven a great success. “A lot of people didn’t know we were open for lunch and now we’re starting to get lots of tables in, thanks to very affordable lunchtime specials. “Also our chef’s specials which include Moreton Bay bugs, salt and pepper flounder, Malay lamb curry and satay scallops have proven a success.” Mrs Linke said the business was there to stay and her and the staff looked forward to seeing everyone in the coming years.
Family owned…….Simpatico Enjoying Simpatico Wines is about allowing yourself to taste wines that you love, or are interested in loving – as long as you have a passion for great wine! The wine at Simpatico Wines is nothing but premium. All wines are produced with 100% locally grown Barossa Valley fruit, from in the prime Barossa Valley areas of Nuriootpa, Marananga, Tanunda, and the surrounds. As well as all of the grapes being grown in the heart of the Valley, grape crushing, fermentation, winemaking, label production and bottling, are all completed locally. So with Spring in the air, what better way to celebrate than visiting the Cellar Door team and tasting a few of the new wines. Recently submitted to WineState Magazine for their review are a selected few wines we are sure you will be equally pleased with. Try the new Secret Vale Cabernet Sauvignon – 2010. The wine aroma shows fresh mint and hints of Satsuma plums, cherries and some bell pepper provide layers. The palate is densely packed with rich black fruits. Subtle French oak adds yet another dimension to an already explosive palate. This is a wine that grows and changes in the glass and gives a little more each time
you taste it. Sunrise Block Shiraz - 2009. This is a premium Shiraz that represents all that is Barossa for this style of wine. The wine is lifted with spicy black pepper and rich dark berry fruit. The nose is pronounced in black forest fruits and subtle oak. The palate is a beautifully balanced array of plush plump fruit, silk chalky tannins and soft integrated oak. Simpatico Wines ‘The Starlet Parody’ Moscato – 2011. Lifted lychee fruits with a strong lolly nose and a hint of melon. Slightly ‘frizzante’ creating a creamy texture to the wine. Sweetness is perfectly balanced with the fine natural acidity. A very Moorish wine that is a summer delight.
New Managers, Marcia and Andrew Frost invite you to enjoy exquisite food in delightful surroundings. Collingrove’s resident chef provides a fresh, seasonal lunch menu every weekend and a degustation dinner menu for special occasions (bookings essential). Two Course $40 p.p. Three Course $50 p.p. A private dining area is available for corporate lunches and dinners. The homestead is a spectacular showcase for weddings and functions.
Celebrating the first Anniversary of the Chinese Dragon Restaurant at Nuriootpa are staff – Front: Cynthia Buckley, Helen Quan, Johnny Quan, Kay Linke. Back: Shannon Buckley, Cath Rattray, Ann McGregor, David Vogelsang, Isabelle Turtaut, Margi Heinze and Jake Heinze.
CHINESE DRAGON RESTAURANT
1st Birthday !
Eden Valley/Mount Pleasant Rd (3kms past Yalumba) P (08) 8564 2061 | E collingrove.eden@bigpond.com www.collingrovehomestead.com.au
BA10433
Devonshire Teas & Museum Tours Tuesday to Friday 12–3pm & Weekends 12–4pm
Gather your friends & come celebrate our 1st Birthday on September 29th!
Tables of 4 or more receive a complimentary glass of red or white wine per guest. Book now to avoid disappointment
Enjoy the warm, friendly atmosphere and sweeping views of the Barossa Valley whilst sampling a selection of Grant Burge’s premium wine and Barossa fare including local gourmet platters.
8562 2797
Krondorf Road,Tanunda
Experience 5 generations of Barossa winemaking and taste Australia’s icon wines in our historic cellar door.
In the meantime, don’t forget our
SPECIAL LUNCH MENU
Barossa Valley Way,Tanunda
Wednedsay – Saturday 12 – 2pm
Your choice of 15 popular dishes served with steamed rice (fried rice $2 extra)
$10 take-away, $12 dine-in
Murray Street,Tanunda
Clip this voucher to receive your
DH1701
9 Gawler St, Nuriootpa Lunch - Wednesday to Saturday 12 – 2 Dinner - Wednesday to Sunday 5 - 9
DH1576-V2
The home of our renowned fortified wines, along with rich coffee and decadent cakes in stylish and comfortable surrounds.
Phone: +61 8 8563 3700
Buy One Get One Free Coffee at Krondorf or Illaparra Spring Food & Wine, “The Leader”, September 7, 2011 - 11
8 5 6
8 5 6
8 5 6
GBW_363 HeraldKnockAd 150*110.indd 1
30/08/11 11:16 AM
Spring Food & Wine Enjoy Boutique Wines & Beer Book your Christmas Function NOW
...and New Year’s Eve Party
Cnr of Barossa Valley Way and Vine Vale Rd, Tanunda
Open 7 days 10.30 a.m. to 5 p.m. • Come and try our exciting new range of wines. • Linger over a glass of award winning Shiraz and Cabernet. • Talk to our experienced staff about our cheese and wine matching, or our chocolate and wine indulgence tasting.
All Day Dining New Chef • New Spring Menu
• Taste our stunning Moscato, great for spring festivities. • Enjoy an excellent Cellar Door in the heart of the Barossa. • Bring your social group for a truly Simpatico Happy Hour.
PHONE 8564 3275 65 Murray Street, Angaston www.plushgroup.com
“Simpatico Wines” – Barossa people selling Barossa fruit made into stunning Barossa wines
P: 8562 1222
E: cellar.door@simpaticowines.com.au
F: 8561 1234
www.simpaticowines.com.au
DH0832-V7
DH1579-V2
OPEN 7 DAYS
DR3418
BOOK NOW Our Executive Chef and Owner Chris Wilksch has a passion for locally produced cuisine incorporating local produce and his own produce in the dishes he creates. For a true Barossa cuisine experience try our long lunch platter. Just sit back, enjoy the view, the atmosphere and the best local produce the Barossa has to offer.
SPECIAL PACKAGE INCLUDES: 1) Starters - Served upon arrival cocktail style 2) Choice of various soups 3) Entree 4) Main Course TO RE S 5) Dessert YOUR ERVE PLACE Tea and Dripulator Filter Coffee
BOOK
TODA Y
The South Australian Company Store featuring The Company Kitchen OPEN 7 DAYS Valley Road, Angaston - P. 8564 2725 www.sacompanystore.com.au
• CAFE
• RESTAURANT
• FUNCTION CENTRE
12 - Spring Food & Wine, “The Leader”, September 7, 2011
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1ON 9A0M 8T5A6C4TO2D CON u N Y OR RcaBfe.com.a lana@40s AA OM.AU 40RSCPLFEC.CE U @ S O N T IO A T C FUN RS! URS! ORAYCOE OR YOU
L AT OUR P
Known For The Best Pizzas & For The Best Christmas Functions SA Winner 2011
(08)8564 2901 www.40scafe.com.au (08) 8564 2901 www.40scafe.com.au
DH0805-V2
for your 2011 Christmas Function
Spring Food & Wine Have you planned your Christmas function yet? “Festive Christmas Company”
” . . . n o y t r “Pa AT THE WANERA WINE BAR & RESTAURANT
SA COMPANY STORE
Dine at the historic Wanera Wine Bar
Enjoy the view, the atmosphere and the best local
& Restaurant and enjoy this great dining
produce at the SA Company Store. Dine inside the Barossa icon which features jarrah floors, timber ceilings and panoramic windows, or the large outdoor dining area under the veranda or on the deck. Executive Chef Chris Wilksch has put together a varied Christmas Menu to choose from for your group function.
sensation in Angaston by booking your Christmas Function today. With a choice of the ground floor level, with
stive e F e h t o t “Dance in son” Sea BAROSSA WEINTAL With a variety of function rooms available and a choice of set menus, your work or social club Christmas functions are covered at the Weintal. Ask about adding decorations and/or a beverage package to ensure you have a great night out. Contact Kylie to book –
heritage character and wooden floor; or the mezzanine level, featuring exposed beams
phone 8563 2303.
and stonework; you will be impressed by this
Cruise the Murray
cosy experience.
MV BARRANGUL
Don’t miss out – book your table now – phone 8564 3275.
Bookings are essential – phone 8564 2725.
” d r a o b a “All
40’S FOR YOUR CHRISTMAS FUNCTION
M.V. BARRANGUL SHOWBOAT
The “Barrangul” is a fully licensed
team that is all about delivering delicious food and customer satisfaction. At your place or
theirs, Angaston’s 40’s Café is all geared up
Dance away the last few hours of 2011 with our DJ & celebrate the beginning of a brand new year with Celebrate this Christmas in the restaurant your friends at the Barossa Weintal.
and ready to bring on the Christmas season.
$65 per person ” s k c u B 3 Course Dinner g elaxin
or out on the deck at 40’s Café.
Phone Damon or Robyn 8564 2901.
“R
& DJ Entertainment Entrée BUCKS BISTRO
Warm Thai Beef Salad - Grilled sirloin steak pieces with Asian Enjoygreens, thecrispy relaxing Alfresco dining at rice noodles and Thai dressing. Cheese & Spinach Ravioli - With a creamy parmesan & garlic Bucks Bistro in the tranquil surrounds of sauce, cherry tomatoes, pine nuts & baby spinach.
Springton, this Christmas. Choose from
Dine in a friendly atmosphere with or large groups of people, with all facilities But remember; for your safety, stiletto and narrow heels are not permitted on
and desserts to choose from,
Bucks Bistro is the
Meringue Roulade - With marinated mixed berries & spun sugar.
place be. syrup & chocolate cream. Chocolate Cake - With orangeto scented Phone
Liz
for bookings on BOOKINGS ESSENTIAL 8568 2999.
Festive Season
unbelievable river cruise. For
bookings
0407 395 385.
contact
David
Terms & Conditions
2011
Christmas Functions & Christmas Day Lunch
1) Aseason deposit ofto $20be perjolly person is required within Tis the
21 days of booking. Bookings will not be held after 21 days if deposit is not received. 2) Balance is due by the 16th of December 2011. 3) Deposits are non-refundable.
New Year’s Eve
1) A deposit of $20 per person is required within 14 days of booking. 2) Balance is due by the 23rd of December 2011. 3) Deposits are non-refundable.
BOOK NOW FOR
OTEL/MOTEL 3 CourseHMenu’s Available From
$25 235 Murray Street, Tanunda
Opening Times: Phone: (08) 8563 2303 Dinner: Thursday - Saturday info@barossaweintal.com.au Lunch: Thursday, Friday, Saturday & Sunday
BA10436
BOOK NOW FOR THE
aboard the “Barrangul” and have an
OPEN XMAS DAY
Dessert
HOTEL/MOTEL
board. We know you will enjoy your time
Coffin Bay and Smokey Bay Oysters,
Roasted Sirloin Roastedhome-made sirloin served with cakes mushroom duxelle, more. With-daily puff pastry circle & port glaze.
Email: barrangul@lm.net.au www.barrangul.com
on one level.
XMAS FUNCTIONS
Stuffed Chicken Breast - Oven baked chicken breast supreme filled with sundried Rabbit tomato farce,and servedmuch on sweet much potato mash with Kangaroo, sautéed spinach & white wine sauce.
Sturt Reserve, Murray Bridge Enquiries and Bookings 0407 395 385
comfortable seating, which caters for small
Main SA Blue Swimmers, Kinkawooka Mussels,
Lamb Rump - Oven roasted lamb rump served with ratatouille, rosemary polenta & red current glaze.
Book Now for Christmas Partys and Christmas Day
showboat cruising on the Murray River.
New Year’s Eve Dinner
Why not celebrate a cracking year with the
• Cruise/Dining packages for all types of groups and clubs • Specialising in Senior Citizen groups, family reunions • Available for all functions & conventions, seating for up to 80 people •All facilities on one level. Wheelchair & walking frame access • Devonshire tea cruises 2 p.m. daily (notice required)
DH0617-V2
o t n i r a o “R ” s a m t s i r Ch
At the Barossa Weintal
New Year’s Eve Dinner
Christmas Christmas New Year’s Private Christmas Functions Day Dinner Dance Eve Dance away the last few hours of • 3 Course Dinner Christmas Day Buffet Lunch Dinner BuffetChristmas our DJ & celebrate the • 4 Hr. Drinks Package 20113with Course Dinner beginning of a brand new year with LunchDinner New Year’s EvebyDinner • Entertainment Dance • Fresh seafood
URBAN 3 Course Dinner,COVER
Time: 4 Hr Drinks Package &
by URBAN COVER 11.30 a.m. - 3.30Entertainment p.m.
DEC. Pricing:December 10th Starting at10 7pm
$95
your&friends at the Barossa Weintal. DJ Entertainment
per person
Adults: $75 per person Children (8-12 years): $35 per person Entrée Children (Under 8 years): Warm Thai Beef Salad - With crispy rice noodles. FREE Potato, Bacon & Leek Soup
3
$65
per person
Dance away the last few hours Course Dinner of 2011 with our DJ & DJ Entertainment and celebrate the beginning of a brand new year with your Entrée at the Warm Thai Beef Saladfriends - Grilled sirloin steak pieces with Asian greens, crispy rice noodles and Thai dressing. Barossa Weintal.
Starting at 7 p.m. BOOKINGS ESSENTIAL Main
s Function
Roasted Sirloin - Served with garlic herb mash, onion relish & wild mushrooms. Prosciutto Wrapped Chicken Breast - With parmesan potato & white wine sauce.
Dessert as m t s i r h C
Meringue Roulade - With marinated mixed berries & spun sugar. Lemon Panacotta - With a citrus salad & Chantilly cream.
Drinks
Drinks package includes Tap beer, Red, White & Sparkling Wines, Soft drinks & Orange juice.
Cheese & Spinach Ravioli - With a creamy parmesan & garlic sauce, cherry tomatoes, pine nuts & baby spinach.
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ith a va function riety of private the Baro rooms available , a choise ssa Weintal offers of
Lamb Rump - Oven roasted lamb rump served with ratatouille, rosemary polenta & red current glaze. Stuffed Chicken Breast - Oven baked chicken breast supreme filled with sundried tomato farce, served on sweet potato mash with sautéed spinach & white wine sauce.
your wor set menus for k Christm or social club as functi on. Dessert
Roasted Sirloin - Roasted sirloin served with mushroom duxelle, puff pastry circle & port glaze.
www.barossaweintal.com.au Mainwww.barossaweintal.com.au Street, Springton 235 Murray Street (08) 8563 2303 Tanunda S.A. 5352 Ph. 8568 2999 BOOKINGS ESSENTIAL
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Meringue Roulade - With marinated mixed berries & spun sugar. Chocolate Cake - With orange scented syrup & chocolate cream.
A non-refundable deposit of $45 per person is required within 14 days of booking.
AW1136
BOOKINGS ESSENTIAL
DiscountedFood accommodation Spring & Wine, “The Leader”, September 7, 2011 - 13 packages available
235 Murray Street, Tanunda Phone: (08) 8563 2303
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Spring Food & Wine Open a top drop... Outlaw Riesling A dry wine with fresh overtones of aspargus and melon with crisp freshness that lingers on the back palate. An Eden valley wine that is exceptional drinking now and for years to come. Gold Medal winner Barossa wine show. Bronze Rutherglen Wine Show. Bronze Wine-wise Small Vigneron Awards. Web address www.outlawwines.com.au.
Jacob’s Creek Reserve Barossa Riesling 2010 Pale green straw colour . Attractive regional characters of apple and lemon blossom are highlighted by a fresh lime citrus backdrop. Flavours are balanced with a crisp and lively mineral acidity which provides structure and length to the palate. An attractive drink now style that will reward careful cellaring over the next 5 to 7 years. Serve chilled. An ideal accompaniment to oysters, shellfish or spicy Thai salads.
2009 Corryton Park Cabernet Sauvignon The Corryton Park vineyard is located near Mount Crawford, one of the highest and coolest sites in the Barossa Valley. This area is ideal for producing top-class cool climate Cabernet Sauvignon, which is displayed to its fullest by the 2009 Corryton Park Cabernet; aromas of blackcurrant, tobacco and a hint of mint abound, with a finely layered palate supporting the concentrated dark-fruit flavours. This wine will benefit from cellaring too.
Burk Salter Merlot/ Cabernet 2008 As the Merlot has rich ripe mulberry flavours and the Cabernet blackcurrant and berry, they marry well together for a vast array of lovely fruit. Both components were fermented in French and American oak giving some nice spice to the wine. A beautiful food wine that goes well with all meat dishes, lasagne or matured cheeses.
Mamre Brook Eden Valley Riesling 2011 Saltram sources fruit from the cooler, high altitudes of Eden Valley - a perfect location for growing Riesling. Minimal winemaking techniques were used to preserve the fresh varietal characters of our premium fruit. Pale in colour with lime green edges, this delicate wine displays aromas of citrus rind and lifted florals. The palate has excellent length of flavour dominated by lemons and limes and finishes with a clean crisp acidity. The Mamre Brook Riesling 2011 is the latest wine release from Saltram Wine Estate, mention this feature when you visit for a free glass of Mamre Brook Riesling with lunch in Saltram Restaurant during the month of September 2011. (*conditions apply. Not available with any other offer). 14 - Spring Food & Wine, “The Leader”, September 7, 2011
Max’s 3 Lost Barrels NV Max’s 3 Lost Barrels is a Muscat dedicated to our Simpatico dog Max who has a knack for unearthing lost treasures in the winery. Decades in the barrel has produced a wine of amazing richness, sweetness, complexity and power. A lifted nose of orange marmalade with a high concentration of lush raisin, malt toffee, rosewater, and nutty aromas. A palate that lingers for an age without cloying, due to the excellent underlying acidity. Like our dog Max, this Muscat is bold in character, but in essence, is primarily sweet, irresistible, and very hard to pass up.
Spring Food & Wine Barossa prepares for “Night of Nights”
How to tell if a wine is unacceptable
It has been clear to many that no particular genius is needed to detect a spoiled or off-tasting wine. There are actually three different ways a wine can go bad, and here are some tips to determine if that bottle is cooked, corked or turned. The most common term related to an offtasting wine is corked. It is not always obvious, but in the case of a true corked bottle, the cork picks up a compound TCA (Trichloroanisole) during manufacturing and this can then pass over into the wine during storage and delivers a taste similar to wet cardboard. This can occur (a small % of wines that use corks may develop TCA taint). This is driving many wineries to screw caps, abandoning tradition for consistency and stable reputations. Screw caps are comparable to the price of cork and won’t affect wine negatively. Another less common indicator of wine gone bad is a cooked bottle, or the result of what commonly occurs in the back of a truck in December or in a hot or not properly climate-controlled warehouse. This can push the wine past the cork and also allow air to enter the bottle and delivers a taste of stewed, bitter fruit instead of a taste of rich, ripe fruit. Indications of cooked wines are an elevated cork, red wine stains on the top of the cork or with white wine, soaking at the top of the cork. Screw caps make this harder to detect and force you to rely on your palate. A lesser-known factor in wine gone bad is a “turned” bottle, which is determined on the palate or by sight. A key determinate is degradation of colour (red wine becomes brown; white wine becomes gold). The cause of discoloration is oxidation, which takes over the juice and turns it into a vinegar-like taste. Age and shelf life contribute to turning; white wines generally have a life of four to eight years and reds six to twelve years or more, depending on region and varietal. If you suspect a bottle is corked, cooked or turned, don’t be shy; send it back in a restaurant or return it to the shop from which it was purchased. Any reputable establishment understands these facts of wine life and will certainly share your desire to drink the best that the vines have to offer. Cheers!
DH1714-V2
Cooked, corked or turned
KIOSK IN THE PICNIC GROUNDS
BOUTIQUE WINERY
Sit, relax and take a coffee break. Open Saturday, Sunday & Public Holidays 11 a.m. – 4.30 p.m. e distinctiv Enjoy the d of soun
Open: Sat-Sun & Public Holidays 11.00am-4.30pm.
Greg & Jane Salter 72 Paisley Road, Blanchetown Phone/Fax: 08 85405023 Email: janesalt@activ8.net.au www.burksalterwines.com.au
PUGSLEY BUZZARD Returning to Seppeltsfield with his band
Saturday, September 24
Indulge yourself and take the time to sample our award winning boutique wine (including the new release Sparkling Red 2010) in a relaxed atmosphere overlooking the family vineyards and River Murray. These wonderful wines are made exclusively from grapes grown on the Salter vineyards that surround the Cellar Door.
DINNER & SHOW $85 SHOW ONLY $30
Catering by Owen Andrews BOOKINGS ESSENTIAL 8568 6217
DH1717
Email: cellarsales@seppeltsfield.com.au www.seppeltsfield.com.au
WIN
DH1697
Winemaker, Shelley Cox preparing for the upcoming Barossa Wine Show.
With a record 663 entries, six more than last year, benchmark the wines from other winemakers as well organisers are expecting this year’s Barossa Wine Show as making the most of opportunities. will reveal some pretty amazing local wines according For Shelley, her committee and judges it is a full on to Mrs Shelley Cox, wine show vice-president, who week of activity. She says despite the huge rain recorded says the whole event is shaping up well for the “Night leading up to vintage, 2011 is still looking good. She added, “The white’s class, especially riesling is of Nights” in the local wine industry. This year is Shelley’s seventh vintage at St. Hallett looking really good. Wines, Tanunda where she works with three other “For most people who got their grapes off early they winemakers. should do fairly well. Shelley says there are also 113 individual exhibitors “I think there will be a strong class with 11 reds which and the number of small producers has increased from will be great contenders for next year’s show. Cabernet is looking surprisingly good and in a couple of year’s several years ago. “The wines we are seeing are on track for quality. time they will be exceptional. However, 2011 may reveal a lesser volume such as St. “There is a new class for shiraz dominant blends, a class for blends such as shiraz grenache and shiraz Hallett Old Block Shiraz. “This vintage was really about getting it right in the viognier. vineyard. I think there was a greater number of growers “The class for other varieties and blends of non shiraz who would have handpicked their grapes this year to varieties has attracted 30 entries with a trophy available ensure quality of their fruit. for alternative blends and varieties such as for Durif and “Then there were issues with grape harvesters getting Tempranillo. bogged in rain soaked Barossa vineyards.” In comparison to most interstate held wine shows, the Barossa has to compete against interstate wines as well as its own. However, in the Barossa Wine Show only Barossa wines can be entered. A really good pool of judges from the Barossa and interstate will continue the integrity of judging and decide who has produced this year’s best drop. Mr Trevor Harch, proprietor of Tanunda Cellars will be an associate judge this year after having won the opportunity through last year’s wine auction. As someone who is passionate about wine and very supportive of the Barossa Wine Show, Trevor will be given a Monday afternoon to help discover the process of judging and how the judges would score their wines. 7 OCTOBER 2011 / 4 NOVEMBER 2011 / 2 DECEMBER 2011 The wine show committee intend offering the position of associate judge again this year. BOOKINGS FROM 6PM ONWARDS Organisers are aiming to increase seating Set Menu Tapas dinner - $50 per person for 400 people this year, up on 350 last year Wine and other beverages available when the best of the Barossa wines are for purchase announced at a special judging dinner to be held at Chateau Tanunda on September 15. To book: Phone (08) 8521 3000 The public tasting day will move this year from the traditional Saturday to Sunday, Jacob’s Creek Visitor Centre September 18 at Richmond Grove, Tanunda. Open 10am to 5pm daily With 650 wines from the Barossa available Barossa Valley Way, Rowland Flat to taste, it will be hard to sample them all. www.jacobscreek.com/jcvc Ten to 15 of Shelley’s own winemaking www.facebook.com/jacobscreek team from St. Hallett Wines will be amongst those sampling the wines. She explained that it is a great way to
Dinner & Show Tickets for Two - valued at $170
Name.............................................................. Address.......................................................... Phone............................................................. Entries close 16/9/11 at 4.30pm
Post entries to: Pugsley Buzzard Tickets c/- The Leader PO Box 55 Angaston, SA, 5353
Spring Food & Wine, “The Leader”, September 7, 2011 - 15
Spring Food & Wine For your diary... October 2 PFEIFFERFEST MARRABEL R Whistler Wines Marrabel Rodeo ODEO
September 17
B, L & G GRAND FINAL
Grounds. the toughest sport on dirt.
er 13
EUDU
NDA S
KAPUNDA & LIGHT SHOW Kapunda Harness Racing Complex
Eudunda
Oval
HOW
November 1
E N R U O B MEL CUP
Chateau Tanunda again wins Wine Producer of the Year
H
aving previously won the prestigious accolade in 2010 with a record haul of medals – Château Tanunda has again taken out the ‘Australian Wine Producer of the Year’ at the 2011 Berlin Wine Trophy competition. A fantastic achievement and one which follows on from last year’s ‘Australian Wine Producer of the Year’ at the International Wine and Spirit Competition – The Olympic games of the wine world held annually in London. World’s Best Shiraz accolades for the 2005 The Everest Shiraz and World’s best Single Estate red wine for the 2008 Everest Grenache have given Château Tanunda an enviable international track record. And it’s one which looks set to continue in 2011 with nine Gold Medals, including a Premium Gold and nine Silver Medals all being awarded to Château Tanunda at the 2011 Berlin Wine Trophy. 2009 Three Graces, set the pace with a Premium Gold award – only 18 were awarded in total and this certainly raises the profile of the Château’s premium Cabernet blend.
‘The ‘Three Graces’ is a classic Bordeaux blend of three of the world’s most noble varieties but the real finesse and subtlety of the blend comes from the high percentage of Cabernet Franc – 36 percent in total, said Mr John Geber, proprieter. The 2009 Vintage has certainly benefitted from the extensive barrel programme where the Château has heavily invested in new French oak over the last three years. “This is certainly looking like the best blend we have put together svelte and seamless blackcurrant fruit delicately interwoven with tobacco leaf, capsicum, black pepper and savoury French oak gives the wine an undeniable elegance and generous length,” said Mr Geber. The ‘Terroirs of the Barossa’ range of Shiraz continued to impress and were all awarded Gold Medals along with the new release 2009 Single Vineyard Shiraz and the Château Cabernet Sauvignon. The Berlin Wine Trophy show which under OIV patronage and with the recognition of the Berlin Senate and the European Union is one of the most recognised Wine Shows in the world.
Lyndoch Hill Restaurant
Accommodation ~ Weddings ~ Functions Wine ~ Gardens ~ Conferences
November 2 0 PARA RO AD WINE
PATH Barossa’s bes t little event . There is wine to be sam pled at the L angmeil, Peter Lehman n, Richmond G rove and Lambert Esta te wineries.
Jacob’s Creek Tapas Nights
T
Proprieter Mr John Geber.
Spring menu is here . . . ! Lyndoch Hill will soon be the most colourful garden in the beautiful Barossa Poised on a rise and set among 30,000 roses LH restaurant stands over the garden with views into the wonderful Barossa. Spoil yourself with a relaxed night out, with fine food, a great selection of wines and warm Barossa hospitality. Julian Larsen Smith, heads the team in the kitchen, and relishes the chance to change and develop the menu according to the seasons and fresh produce on offer, a menu providing something for all tastes! Looking for a lovely Christmas function venue? Lyndoch Hill is the perfect choice.
www.lhretreat.com
16 - Spring Food & Wine, “The Leader”, September 7, 2011
CELTIC FESTIVAL
Be there to see
Novemb
October 29-30
36TH KAPUNDA
his spring enjoy a tapas night at Jacob’s Creek Visitor Centre with Mediterranean inspired food matched to wines made from European wine varieties. On the first Friday of the month in October, November and December, the award winning restaurant at Jacob’s Creek will be offering a set menu tasting dinner at a cost of $50 per person. The menu for the first night being held on Friday 7th October will include delights such as Braised pork belly with smoked paprika rub, Manchego stuffed mushroom wrapped with jamon, Preserved lemon/herb and chorizo baby squid served with olive flat breads, Spanish omelettes and salad. Spanish style desserts are also included in the price. Jacob’s Creek Limited Release alternative varietal wines made from Spanish, Italian and French grape varieties will be available for purchase by the bottle or glass and include Tannat, Lagrein/Dolcetto and Negro Amaro. The restaurant will be open from 6pm onwards and bookings are essential on 8521 3000.
8524 4268
Spring menu Dinner 7 days Lunch Sat & Sun Breakfast
cooked/continental 7 days, please book! Call 85244268 Corner of Barossa Valley Way & Hermann Thumm Drive DH1318-V4
15 September SHOW WINE A S S O R BA Sunday g in t s a t Public 18 September ines rove W G d n o m h ic R p.m. 0 3 . 3 – . 11 a.m
October 14-16
October 2