2021 Valley & Flinders Magazine (Spring Edition)

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Valley FRriEnE g Sp 2021

A true Clare Valley original

The ghosts of Martindale Hall Star chefs share recipe secrets

Here’s Johnny!

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Spring, 2021

Valley Valley Magazine Spring 2021 Volume 1, Edition 2

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Valley Magazine

From the Valley to the Flinders

Inside 7

W

Publisher Andrew Manuel Project Manager Renee Bennett Editor Paul Dowling Contributors Paul Dowling Gabrielle Hall Ethan Allen Nick Ryan Michelle Wilksch Isabella Carbone David Sly Nan Berrett Photographers Ethan Allen John Krüger Lisa Schulz Design James Manuel Lisa Schulz Advertising Renee Bennett Louise Tobin Leanne Mashford sales@plainsproducer.com.au 08 8842 1427

Valley

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Published by Papers & Publications Pty Ltd 274 Main North Road, Clare SA 5453 Phone: 08 8842 1427

FREE Spring 2021

A true Clare Valley original

The gho t o Martindale Hall tar che share recipe secrets

elcome to the spring edition of Valley Magazine - where we celebrate the bold personalities, businesses and landmarks of our world famous Clare Valley.

We were humbled by the enthusiastic response to our first edition ack in pril and we hope you enjoy this one as much.

Nick Ryan is back with his distinctive wine reviews and we’re delighted to have vastly e perienced delaide freelancer avid ly join our passionate team.

Expect also, to see plenty more of local food curator, award-winning author and natural living advocate, Rebecca Sullivan, as she presents tips for sustainable living in a regular column.

You’ll notice we’ve spread our wings this spring. It’s often said the lare alley is a gateway to the Flinders Ranges, so we’ve decided to walk straight through that gate. ead to the ack page and lip the pu lication to dive into our very first edition of Flinders aga ine a fun focus on our many stars of the outback. ou’ll find yan and ullivan here as well. yan temporarily diverting from his wine portfolio to deliver a gorgeous take on the famous Pichi Richi Railway and Sullivan providing us with an education in bush tucker. trio of e perienced Flinders focused reporters, Stacey Davidson, Mel Kitschke and Lauren Johnson, help bolster our coverage.

Back in the alley, we hope you enjoy our revealing interview with Clare’s ultimate individual, Johnny Haysman.

We thank the caretakers of Martindale Hall for sharing their ghost stories. We know it’s not the su ject they normally want to promote, so we really appreciate them opening up about the resident friendly spirits which have ecome a true tourism phenomenon.

It might be spring but you’ll notice a lot of our pictures in this edition aren’t exactly bathed in Clare Valley sunshine. Our photos were taken during our long, wet and dark winter, often having to e postponed and rescheduled as we all sheltered from the persistent rains.

But what a great problem it was to have when we considered the result of those rains. Flowing creeks, full dams and huge relief for our farmers and grapegrowers, who will finally have healthy crops and vines to harvest after a succession of low yielding drought years.

Sit back, pour yourself a cuppa or a glass of Clare alley’s finest and enjoy the read.

Cheers

5

Martindale’s friendly spirits

16 Steve Baraglia: The naked truth

46

Here’s Johnny!

Kim’s cut-throat world

Paul Dowling, Editor

Front page – John Haysman Photo: John Krüger

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Strange apparitions, curious smells and things that go u i the day The e are

the ghosts of

MartindalE HALL

Spring, 2021

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Valley Magazine

e agnificent ansion where ou’re never alone i i eard stands ne t to the chair in which she saw the ghost of ac ortloc Front page insets: ohn and Willia ortloc

Words: Paul Dowling Pictures: Ethan Allen

B

EFORE this ghost story is told, it’s important to get one thing straight.

Nikki Geard is no fool and she doesn’t tolerate them either.

She’s a shrewd, charming New Zealand expat with whom you can have an intelligent, stimulating conversation about anything from history to politics.

So, when she talks in calm, composed, confident tones a out her interactions with the ghosts that share her workplace, it’s impossible to dismiss her as someone with a misguided obsession with the supernatural. Instead, you find yourself with no choice but to take her seriously.

“Oh yes, there are a few spirits here,” she says, in such an unemotional way she could be discussing the weather.

“I never get a bad feeling from them though. I’m never scared here. I just get a nice sense from them.”

Nikki has worked in Mintaro’s magnificent artindale all for the past two years, as a valuable assistant to its caretakers of the past seven years, Mick and Sharon Morris. ikki’s not the first person to experience unusual happenings in this labyrinthian 141-year-old, 32-room home and she won’t be the last.

But she brings a fresh perspective that’s as educated as it is persuasive. ikki’s on the artindale all door a couple of days a week, welcoming visitors and sharing with them the fascinating history of this majestic, 19th century, Georgian-style mansion.

She also cleans and maintains a home originally built for seriously wealthy English pastoralist Edmund Bowman junior before it was acquired by the Mortlock family.

And it was while Nikki was cleaning in the quite mesmerising smoking room - home to some of the most fascinating of more than a thousand antiques and artefacts in this building - that she met one of Martindale’s last owners, pastoralist John Mortlock, who died in 1950.

“It’s the first time I’ve had a real sighting,” Nikki said of her encounter earlier this year.

“I turned around and there was a man sitting in the chair y the fire. e was smiling at me, so that was calming for me.

“It gave me a bit of a start but I didn’t get a bad vibe from him. I didn’t feel threatened or frightened at all. I was just taken aback.

“I don’t know for sure but I’d say it was Jack (John Mortlock). It was just strange because I’d never had a physical sighting like that before and he was very present it wasn’t just a drift y.

Other encounters at Martindale all are more vague, though no less convincing to those that experience

n apparition of a bo is reflected in a photo of ohn lead to the sprawling cellar them. Mick Morris - who’s lived in Mintaro for 33 years and been a keen student of Martindale’s history even efore he ecame caretaker often picks up the smell of dense cigarette smoke and perfume when he opens the doors in the morning.

“And it’s a really strong, obvious smell, it’s really there, it’s not my imagination,” he says.

“But I can’t say I’ve ever really seen anything. And I don’t really want to!”

ortloc ’s portrait and stairs

isitors often report to ikki and Mick a cold, unnerving feeling in one room of the house - the servant’s lounge - and, in truth, for reasons that are hard to descri e, there is clearly a different, unkind ambience in that small upstairs room.

“Well, that’s where she hangs out,” explains Nikki, of William and Rosye Mortlock’s former head housekeeper.

“We often hear a lot of noise up there - you’d swear there were people walking

around even though you know there’s no-one in here. “ nd often you hear the sounds of walking down the corridor and it doesn’t sound quite right - like someone’s limping - and the head housekeeper apparently had a bit of a club foot.”

Mick’s take on those noises is slightly different.

“Every now and again there’s a huge thump from upstairs,” he said.

“I’ve heard it maybe 10 times, normally when there’s no-one here. It’s really loud.

“I remember the time when an older lady came in and she was telling me about how her father worked here in the 40s.

“She was telling me what he did here and then, out of the blue, she asked ‘do you still hear the thump upstairs’? er father had heard it way back then and she told me it’s always come from the housekeeper’s room.”

William and Rosye Mortlock had six children at Martindale - including Jack - but four died under the age of eight, so it’s no surprise the nursery is another room that leaves many visitors feeling uncomfortable.

William and Rosye were upper class but friendly, kind and benevolent, donating a staggering $5m to various South Australian charities and using their money to help neighbours.

But it is the tragic story of their son, Valentine, which really adds a touch of the gothic to Martindale’s history. e was orn in with what then was called cretinism, a congenital thyroid disorder that impaired physical and mental development. e would spend long periods locked away in his room before he died, aged seven.

“In Valentine’s case he had an underdeveloped spleen and under-developed heart and he had a form of autism, he couldn’t talk,” Mick said. “ e’d e locked away in his room whenever the Mortlocks had visitors.

That’s just the way it was.

“Little Valentine, we get a real sense that he’s still here,” Nikki said.

“We don’t have a lot of interaction with him, just a few signs now and again. And there have been a few sightings of him over the years.

“But it’s always peaceful. Despite everything, I think he was a happy soul.”

Visitors have reported their children saying they’d played with another child in Valentine’s room when there was obviously no-one else in there. Others, who stayed in artindale all when it was used as a B&B, have said they’ve woken at night to see a child standing by their bed. When they put the light on, the child had vanished.

And then there are the photos, not of Valentine, but apparently of another young oy. The su ject of the two

Spring, 2021

Valley Magazine

9

Martindale Hall was built in 1879.

“I really think they’re here to look a ter the lace” photos, taken y a visitor in early , is ohn ortlock’s portrait, which hangs upstairs on the northern wall. But, in the re lection of the glass covering the painting, there appears to e an apparition of a oy leaning over the alustrade and looking down to the ground loor.

“We think he could e a footman, a young utler, standing up there, waiting to come down to serve the people, ikki said. nother, taken downstairs a out four years ago, is said to show the same oy looking out of a door, ut that one is perhaps less convincing. “ young girl took that and her parents sent it through to us the same night, Mick remembers.

“We didn’t think too much a out it ecause we get a lot of stuff sent to us ut we kept it on file.

“Then, low me down, months later a woman took a photo of the portrait. he comes down looking at it and asks me ‘is there a young man in here in a suit’? “ he showed me the picture and there he is the same fella who was in the doorway is in the re lection.

Valentine Mortlock’s bedroom.

“We don’t know who he is. e’s not a Bowman and he’s not a ortlock. artindale sounds like a ghost hunter’s paradise ut any paranormal investigators hoping to spend time there will e disappointed. The caretakers have no intention of allowing anyone in to distur the friendly spirits.

“Look, I really think they’re here to look after the place, ikki said. “I feel like they’re happy here and that’s why you don’t get a ad sense in their uilding. “ o it’s really important to respect that part of it and leave them e.

e i ported billiard table is the onl re aining piece of original ow an furniture

all rich hi tory

M Martindale Hall’s nursery.

artindale Hall was built in 187980 for Edmund Bowman Jr at a cost of , . The all has 32 rooms, including a seven-room cellar. dmund’s grandparents, ohn and ary Bowman, were sheep farmers in ngland’s Lake istrict who had migrated to Tasmania in 1829.

In , their eldest son dmund r arrived in outh ustralia. The rest of the family followed in and they uilt a home in ine Forest, now known as nfield. The home, “Barton Vale”, still stands today. Edmund r purchased a out acres of land around intaro and named the property artindale tation after one of the valleys where the family had run sheep in ngland. ere he esta lished what would ecome a famous merino sheep stud. e tragically drowned in the looded Wakefield iver when young Edmund was 11. fter inheriting artindale tation and a lot of money and after completing his law studies in am ridge, ngland, dmund r engaged a London architect to design a home similar to nglish manor houses. i ty tradesmen, most of whom dmund rought out from ngland, along with a handful of la ourers from ictoria, uilt the home in just under two years. dmund surrounded the home with a polo ground, a racecourse, a boating

lake and a cricket pitch on which the nglish I played at least once. But dmund had over committed and when the drought and depression of the mid s arrived, he had to sell up in .

The grand illiard ta le, imported from ngland, is the only piece of original Bowman furniture in Martindale Hall.

William ennant ortlock, a outh ustralian gra ier and politician, then ought artindale tation, including the all, for , , as a irthday present for his wife, osye. They had si children ut only two oys survived into adulthood. Frederick ortlock drowned in ri Lanka leaving ohn known as ack or to inherit artindale tation when his parents died. ather than marry and start a family, ack travelled the world, ringing ack many artefacts that today can e seen in the all, particularly in the smoking room. ack eventually married orothy in and died months later, aged . e e ueathed the property to the niversity of delaide, appointing orothy as trustee. he handed over artindale tation to the niversity in and died in . In , the niversity handed over the all and acres to the tate overnment.

Martindale Hall famously played a starring role in the hit film, icnic t anging ock.

More on Martindale over the page.

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Valley Magazine

Caretaker’s plea for more funds

E

ven after seven years as its caretaker and more than years of close involvement with the property, ick orris still gets a kick out of coming to artindale all he just wishes more people could do the same.

“The place has so much potential, he said.

“But it’s just so underrated, so under utilised.

“There are , visitors to artindale every year ut that could rise to , if it was done right, if it was pushed more and that would enefit the entire lare alley.

artindale all’s future management is the su ject of dispute etween the ational rust and the state government. Both want to see the site improved and welcome more visitors ut disagree over how that should happen. orris says the property needs an urgent cash injection.

“They need to fi the roof, that’s the main pro lem, it leaks, he said. “ nd the electrics and the plum ing.

There’s no disa led access or disa led toilets and the toilets we have need to e improved.

“There’s so much potential in the coach house, we hire it out for weddings ut you have to ring everything in power, water, porta le toilets, all that.

“It could turn over a huge income if it were done right.

“I used to think just leave artindale alone, leave it as it is. But now I see it really needs to have money spent on it and it needs to e promoted etter. We need to protect it for future generations. ven after all these years, orris, who manages artindale all with his wife haron, still finds himself in awe of the place, every time he comes to work.

reasures fro

areta er

ic

orris:

still get a ic out of it

never get bored with it

ac

“ ever in my wildest dreams did I imagine I’d e managing it and looking after it so we’re a solutely thrilled, he said.

“I still get a ig kick out of eing on the grounds, in the hall itself. I never get ored with it.

“I love walking around the grounds and admiring the eauty of the place. nce you close the doors and lock the gate and sit out the front with a glass of riesling, looking out toward the hills and listening to the kooka urras, it’s a solutely fantastic.

ortloc ’s travels line the walls of the s o ing roo

e all’s autu n bedroo

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170 YEARS IN THE MAKING THE CLARE VALLEY’S OLDEST WINERY IS CELEBRATING THEIR UNIQUE HISTORY AS IT LOOKS TO THE FUTURE. Three days of celebrations, culminating in a Family Fun Day on Sunday 19 will mark the 170th anniversary of the first winery built in the Clare Valley in 1851.

Sevenhill’s history is deeply entwined in the region’s past and it intends to be a an even bigger part of its future. One man charged with the responsibility of realising the aspirations of Sevenhill is wine maker Will Shields. Following in the footsteps of the legendary Brother John May would daunt many, but Will sees it as a privilege.

“Our future is driven by our respect for the past,” Will explains, “but by boldly embracing change is how we can honour those who have gone before us.”

Since Will’s arrival, in order to take their wines to a higher level, the Sevenhill team has been

busy creating new products and refreshing old favourites.

“The Inigo range is much loved, but there is always room for improvement and by picking and bottling earlier, we have created fresher, more vibrant, food friendly wines.”

In addition to the revitalised Inigo

range, general manager Jonathan O’Neill enthuses about a new range of premium wines. “From some of our oldest and best vines, the Sevenhill Range are wines of today and a truly authentic expression of the vineyard” Jonathan explains.

The Sevenhill Range includes a 2021 Riesling, 2020 Viognier, 2020

Touriga, 2019 Cabernet Malbec and a 2020 Grenache from Sevenhill’s 100-year-old heritage Grenache vines. “As our journey continues,” Jonathan concludes, “we will explore new ways of improving the site, the vines and the wines, just as the wineries’ forebears have done throughout Sevenhill’s long and remarkable history.

FRIDAY SEPTEMBER 17 Cocktail event SATURDAY SEPTEMBER 18 Long lunch created by ASH Catering SUNDAY SEPTEMBER 19 A family fun day Bookings online at www.sevenhill.com.au

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Valley Magazine

F

Johnny Haysman

or years, has made an art of stopping traffic, thrilling audiences and captivating celebrities just by being himself. Here he talks to Gabrielle Hall, who unravels the enigma and discovers that beyond the glitz, the gyrations and the gumboots, Johnny’s just a chilled out country boy, who has never quite been sure what the fuss is about.

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Valley Magazine

Here’s to Johnny – one of a kind A

s South Australian as the Balfours Frog Cake, Farmers nion Iced offee and the alls Balls, John Haysman is a state icon.

He is known by many for his bold, unique fashion style, feel-from-theheart dance moves and ability to turn heads at public events.

But away from the bright lights of the city, “Johnny” insists he is just a “laid back, shy country boy” who will always call Clare home. ohn first caught the attention of the public and media in the 1990s.

“When I moved to Adelaide in the 90s I used to go to the cricket a lot and I used to dress up a bit and the crowd used to get really fired up, yelling and cheering when I’d get up and walk around,” he said.

“So all the radio stations started to ask ‘who is this guy’? and started asking for interviews and wanted to know who is this guy that gets so dressed up and gets the crowd so loud.

“I even had Richie Benaud call my name out once.

“But I’ve always enjoyed fashion.

When I was a kid I used to sit at home and watch the footy and I’d dress up in the team colours, or watch the Olympics and dress in Aussie colours.”

Even his trademark white rubber boots – known to be coupled with lycra and make their way down undle all to the delight of fellow shoppers – are a throwback to his Clare childhood.

Words: Gabrielle Hall

Pictures: John Krüger “ um ought me a pair of ru er boots when I was a kid and we used to go down to the creek and try to catch frogs,” John said.

“They are uite comforta le to wear and it’s just a different style of fashion.

“People see the big wellies and wow, they stand out, it’s just fashion that catches the eye.”

Having done his schooling in Clare and a year at Riverton, John moved away for a time to experience the bright city lights of Adelaide and Sydney.

But the Valley has always had a strong calling and he is now happily “home” and keen to support his dearly loved dad

Already with a quirky fashion sense.

Johnny with his father Trevor: “Dad taught me a lot about being a tolerant person”.

Trevor. His mother Coralie sadly passed away two years ago.

The youngest of three children, ohn remembers his childhood with great fondness.

Doted on by his two older sisters and loving and supportive parents, he said he was always encouraged to find his place.

At 86 years old, dad Trevor has a sparkle in his eyes when he speaks, proud of his son who he describes as a “very caring” person, one who was welcomed as a much-wanted baby to complete their family.

“It turned out that Coralie and I couldn’t have any more children but we decided that we wanted another child and so we adopted John as a baby, just four weeks old,” Trevor said.

“We don’t know a lot about his family.

He was born in Adelaide. We know his mother was Aboriginal and not very tall, but that his father was a very tall person just as John is.

“John just settled into daily life, played football and had a natural sporting ability.

“He wasn’t an extrovert or anything, he just went off on a tangent and found his own space.”

Being Aboriginal in a small town and

part of a white family had its challenges for ohn. While he considered finding his birth parents, he ultimately decided against it.

“I did find it a little it awkward growing up,” he said.

“I am Aboriginal and there’s not many Aboriginal people in Clare and my sisters were blonde haired, blue eyed.

“It’s hard to really explain. But they are my family. I sat down at one point and thought about it, would I like to meet my real family one day?

“But these people are my family and I feel very comfortable with that.”

Dad Trevor is well-known around Clare, a former barber, long-time St John’s volunteer and a keen tennis player in his day.

John’s admiration for both his parents is undeniable.

“It was probably a bit funny that dad was such a well-known hairdresser in town when I’ve always been known for my weird, outlandish hairstyles. I think again that was just my individuality coming out,” he said. “ um was a housewife. he was a very caring person, she took me out on my first jo picking grapes alongside me in the Petaluma vineyard. “ um taught me a lot a out going

Spring, 2021

Valley Magazine

Johnny Haysman says he’s always enjoyed fashion: “I grew up in the 70s and in the Clare Valley we used to go roller skating a lot …” and finding what it is you’re looking for and to have faith to go out and e perience life. “ ad taught me a lot a out eing a tolerant person, and that has een especially true during the last year during this pandemic. “ ad is always helping people and, like oth mum and dad, I don’t drink or smoke and I think I have learned from oth of them to go out and try to help people and just genuinely give a it ack and say thank you’.

“Like any parents they like seeing the est for their children and helping them along the way and giving advice, and it has ru ed off on me in the end. asing into his skates for our photo shoot, the good times came looding ack to ohn who reminisced a out

times gone y and his teenage years in lare.

“I’ve always had the roller skates, he said.

“I was orn in ’ so I grew up in the s and in the lare alley we used to go roller skating a lot in the old comple .

“I went with school friends and we all used to meet there it was either there or the local drive in on a Friday or aturday night.

“I do miss those times.

“It was good growing up in a small country town. lare has changed, it’s uite a ig place now ut it was really a small town ack then and everyone knew everyone. ne thing that has not changed is ohn’s love for fun. o pass him in the street or chat

with him at the coffee shop, it is hard to elieve it is the same e u erant person seen losing himself in music, moving in gesticulated dance and dressed in his own individual style at pu lic events.

But, like he says, it is his true style shining through the shy country oy from lare, who loves to have fun and e happy.

“If you speak to the locals, many of them will tell you that’s ohnny’ ut I think it’s just my natural personality, he said.

“I just like to go out and have a it of fun, all in a good way, and e perience life to the fullest. I do love the party atmosphere and dancing and singing, I think it just comes naturally really.

“But I’ve got to feel the happiness to project it.

Johnny and his late mother, Coralie.

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Valley Magazine

Steve Baraglia surveys the Eldredge dam he swam across naked 16 years ago.

Star winemaker reveals

S

teve Baraglia is back at the scene of the “crime . The place where one, fun filled moment of madness inspired the name and design of one of the most eye catching and successful wine la els in the lare alley.

As Baraglia looks out over the famous dam outside ldredge Wines at pring ully, the memories of a ha y autumn afternoon in come into sharp focus.

“It was ourmet weekend, Baraglia recalls. I think I was on a us tour. I was a lot younger then.

“We ended up here at ldredge. This is where everyone used to finish their ourmet day. It felt like there were a couple of thousand people sitting around the dam here. It was chockers, packed.

“Then someone offered me to swim naked across the dam and ack. I

Words aul owling ictures

than llen

said no, I won’t e doing that. But I’ll do it for ’. In seconds they’d collected the . o I swam across and ack. The security guy came and escorted me out and that was the end of my ourmet “ es, I remem er, Leigh ldredge says ruefully.

“I actually think he was walking on water that day. ow, we are talking a out a former star country foot aller who had won a ail edal with intaro anoora the year efore and was once ranked among the world’s se iest winemakers in an online ortuguese wine maga ine, so the

sight pro a ly wasn’t too offensive for the ldredge patrons. nd the incident served Baraglia and his usiness partners well.

It was at that time Baraglia and his university mates, Brad urrie and ayme Wood, had decided to start making their own wine. mall amounts of riesling and grenache were almost ready to e ottled and la elled ut the trio didn’t have a name or design. o Baraglia applied some poetic license to the ldredge incident and came up with the name aked un rather than aked wim and, in an inspired marketing decision, chose as his logo the silhouette of a naked frolicking female instead of a nude, su merged, into icated male.

The aked un sign outside Baraglia’s

acre property on ain orth oad at Sevenhill has since become a constant source of fascination for alley visitors. “ a i drivers have told me they’ve driven people out specifically to get a photo in front of the sign, Baraglia said. “ thers have seen people nude getting a shot in front of the sign. o people play up to it a it.

“It’s a it of a polarising name ut it’s something that people remem er. ou can easily forget the name of the wine you’ve drunk the night efore ut people always remem er this name ecause it’s so striking.”

But a la el is nothing without what’s inside the ottle and aked un’s rieslings have now taken their place among the elite wines of the lare alley. aked un wines already had an

Named one of Gourmet Traveller Wine’s 52 Best Places to Drink Wine in 2021

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Spring, 2021

Valley Magazine

17

naked truth enviable gold medal strike rate but, in 2020, they collected a stunning seven trophies at the Clare Valley Wine Show, including Best Current Vintage Riesling and Best Wine of Show for The First Riesling and Best Older Vintage Dry Riesling for the 2015 Place In Time Riesling.

Both wines were produced from vines Baraglia planted on the gentle slopes of his property in 2006.

“I’d always identified that hill as eing really good for riesling. And from 2012 it’s produced really consistently good fruit. What was most satisfying was that they were wines I really like to make and they were something I’d created right from the start.

“People talk about the spiritual side of winemaking and having a connection to

the place. I feel that and I enjoy being out in the vineyard. It just feels really nice to e out their pruning and to switch off, it’s like my down time, it’s my relaxation.

I can go along at my own pace, listen to music or listen to the football and it just sort of resets me and reinvigorates me.

“There are a lot of small producers out there but not many own vineyards and not many that own vineyards do the majority of the work. They’ll get people in to do that. So having that connection all the way through - having total control of everything from grape-growing all the way through to winemaking - that’s massive to me. It’s really important.”

Naked Run also produces grenache, shiraz and cabernet and, in a nod to the changing climate, there’s now some Continued over page.

Baraglia among the vines that grow fruit for the premium Place In Time Riesling. nset: e a ed un sign out the front of his Sevenhill propert

The iconic Koonowla property is home to our newly renovated cellar door and two stunning event spaces.

Our wines showcase old world finesse and vibrant new world fruit, making them suitable for every occasion.

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Valley Magazine

late-ripening mataro from Wendouree cuttings growing in Baraglia’s Sevenhill vineyard. But riesling is where his heart is.

“I like to think that as a variety, riesling is the one that most shows its place,” he said.

“It has minimal winemaking in luence so it really shows the vintage and the vineyard. The health of the vine and balance in the vineyard is big to me and it’s about capturing that vineyard and popping it in a bottle with minimal winemaking in luence.

Baraglia grew up in the Barossa Valley and was exposed to the industry at an early age. His grandfather had arrived in Australia from northern Italy and planted a small vineyard at Williamstown.

“So I grew up picking and pruning and doing everything in the vineyard with my dad,” Baraglia said.

He then studied winemaking and viticulture at Adelaide University and started his career at Pikes Wines in 2005.

He’s still there and has assumed the role of chief winemaker since the retirement of Neil Pike, who Baraglia considers his major in luence.

“Neil and I had an excellent winemaking relationship. I really like making wines at Pikes. We have a great array of varieties to play with there,” he said.

Baraglia has no plans to leave Pikes and expand Naked Run, a boutique operation processing about 25 tonnes of grapes per year.

“I’m passionate about making wine, so I don’t really see it as a job,” he said.

“People talk about the spiritual side of winemaking and having a connection to the place”.

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20

Valley Magazine

Mathies hot favourites in butchers stakes Words: Paul Dowling Pictures: Ethan Allen

A

framed print of the mighty New Zealand mare, Sunline, hangs proudly on the office wall of ason and Delvine Mathie’s Sevenhill home.

It has strong sentimental value to the Mathies, a racehorse they fell in love with just as they were falling in love, way back around the turn of the century.

But it’s also a bit of a tease for this pair of racing enthusiasts, who, when they’re not cementing their reputation as the Sausage Kings at Mathie’s Meat Shoppe on Clare’s main street, are dabbling in the perilous but exciting world of racehorse ownership.

“Yeah, a few shares in her would have been nice,” Jason said of Sunline, which won more than $11 million in prize money, including two coveted Cox Plates.

“Well, at least we won some money off her,” Delvine laughed.

“She really was a favourite of ours. An amazing horse.”

On another wall hangs a similar print of the five year old mare, namour, in which the Mathies do own a small share and which earlier this year gave them their biggest thrill in racing when it collected $16,749 for winning a maiden at Wyong.

The contrast could not e more stark.

Sunline, legend of the Australasian turf, alongside Enamour, an honest plodder grinding away on the New South Wales country circuit.

“You can’t go into this business thinking you’re going to make money,” Delvine said. “It just has to be for the fun of it. And you never know, maybe one day you get lucky.”

“It’s just an interest,” Jason said.

“It takes your mind away from work, it’s a nice escape and it gives us something else to talk about apart from the butcher shop all the time.

“It’s an ongoing battle, it can be tough because it can start to feel like you’re pushing shit up hill when they’re not winning. So it was such a bloody relief when namour finally won.

“But every time I put money on her she doesn’t win. So I’ve decided I’m not putting money on her anymore!”

The athie’s first horse was In ino Veritas, which raced in New Zealand before being sold to Australian interests.

It’s now called Takahe and has placed twice from 64 starts.

“Yeah, that one was terrible,” Jason laughed.

“But it made us determined to find another one,” Delvine said.

Their ne t horse, the nicely red oly Water, had plenty of talent but respiratory issues saw it retired to stud before it could make it to the racetrack. “ o she will e our first reeding venture,” said Delvine, who also has another well bred two-year-old, Dhyani, nearing a debut.

Jason and Delvine Mathie with a photo of their horse Enamour winning a maiden at Wyong.

“Jason has the knowledge and the real interest in it all,” Delvine conceded.

“I just love the fun of it. And I love going to the races!”

Jason is the face of Mathie’s Meat Shoppe - a Clare Valley institution which won a hat trick of Australian Meat Council, National Sausage King Titles from 2011-13 - while Delvine, a parttime school teacher, keeps the business running behind the scenes.

“He can’t turn on a computer and I can’t turn on a bandsaw so it’s the perfect combination” Delvine said.

e utcher Shoppe gang:

ic

A slew of other trophies line the walls of the butcher shop - including another national award for best burger in 2016 - a testament to the company’s longevity and commitment to quality.

“Yes, quality of meat is obviously important but, for me, it all comes down to the staff, ason said.

“The awards don’t re lect on me, they re lect the work of the whole team, their training and their knowledge. They’re so important, they make it. That’s how we did it. “ nd it was satisfying ecause the first

oung ason

athie

unter S ith and i

reet

year the meat industry had absolutely no idea who we were. A country butcher shop in the lare alley? They pro a ly didn’t even now there was a butcher in Clare.

“It was a great reward for the staff.

But entering the awards is hard work and, having achieved from it what they wanted, the Mathies have backed away from the award process in recent years.

“What we got from winning those awards definitely changed our usiness, Delvine said. “You can’t pay for that advertising. It’s amazing what it did for us. It was definitely worthwhile and really enjoyable. We loved it and we were riding a high. But it is difficult to keep entering.

“I don’t know,” she laughed. “Maybe we’re just getting old.”

New Zealand native, Jason, and Delvine met in the late 90s while Delvine was in Rotorua on a teaching assignment.

“We met at a pub, the old fashioned way,” Delvine said.

Delvine moved back home to South Australia’s West Coast and eventually ason followed. They found their way to Clare in 2001.

With children Bridey, 16, Tain, 14, dogs Jagger and Wally and cats Leo and Kava, it’s always busy in the Mathie household.

And there are a couple of new additions to the family, Maisie and Millie, although they’re not allowed in the house.

Spring, 2021

Valley Magazine

Jason with his “bossy” Miniature Herefords, Millie and Maisie, and right, the Mathies’ Sunline tribute.

“They’re miniature ereford cows, said ason, introducing the pair which lives on another property just across the road. “ nd they’re pretty ossy.

“They’re just a fun ho y for us at the moment ut we’ll look to reed from them in the future.

The athie’s racing connections

have taken them to plenty of ig races interstate, as well as ingapore and even one of the richest races in the world, the u ai up.

They long to travel again ut, with the pandemic shutting down overseas travel, they might have to make do with more aturdays in front of the television in their

lounge room, just like they did for last year’s o late.

“It’s not good, it’s a it easy to just turn on the tele on a rainy aturday and have a et, elvine said.

“But the o late was so good. The whole family dressed up as though we were there. It was a fun day.

Mathie’s Meat Shoppe National Sausage King Winners x3 ‘Best Traditional Sausage in Australia’ AMIC National Sausage King Hall of Fame Inductees National Sausage King Winners ‘Best Butcher’s Burger in Australia’ South Australia Regional Award Winners x3 Hall of Fame Inductees Telstra People’s Choice SA “The team at Mathie’s Meat Shoppe wish to thank the community for their ongoing support”

275 Main North Road, Clare

8842 2818

www.mathiesmeatshoppe.com.au

LT00275AA

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Valley Magazine

Everybody’s swooning over Mr Nobody Words

avid ly

ictures Lisa chul

J

ust when you thought no ody regards fortified wines with enough love, r o ody arrives to prove us wrong with a seductive new cellar door offering in the centre of u urn. r o ody, located in the rugged stone uilding that also houses erroir estaurant, is the rainchild of hut the ate’s asa Fa ian and ichard Woods.

They see fortified wines ecoming a hot new ar trend sitting eside cocktails in the elegant lu ury drink market and also wanted to grasp the opportunity to have creative fun as producers.

“Fortified wines are the forgotten gems of the ustralian wine market, so we thought that with relevant packaging and a dedicated cellar door tasting space to create a certain style, we might entice a younger generation to em race these wines, says ichard.

The couple’s previous e perience as marketing e ecutives with eppelt, enfolds and Brown Brothers taught them that people love the seductive taste of fortified wines, ut also informed them that retail outlets won’t support the style, so they had to find other ways of getting the luscious drops into people’s mouths. o, they’ve created a rarefied tasting e perience at the r o ody cellar door that guides seated guests through a suite of four fortified tastings, in petite vintage crystal glasses, for a fee redeema le through ottle purchases . asa and ichard have fortified two of their own white wines as part of this project riesling and viognier. ll are hand ottled, hand la elled and wa sealed, earing the same sophisticated attention to packaging detail that has ecome a hallmark of hut the ate wines. owever, it’s not just asa and ichard’s own handiwork on show within the r o ody range. They are also sourcing old fortified supplies from dusty arrels stored far and wide hence the rand name, to signify that not one person represents the sum of this range, ut many.

e ounger generation is e bracing fortified wines in

r obod ’s cellar door

ichard Woods and asa Fabian

Fortifieds are obod ’s business

Their e tensive wine industry e perience and contacts have helped them identify many arrels of superior fortifieds concealed deep within ig winery’s inventories. It’s now their mission to purchase and li erate them from the dusty cellars ut only decanting them from arrel in small atches to ensure ma imum vitality.

The range at the r o ody cellar door is augmented y some elegant foreign drinking companions panish fino and eers, and uinart hampagne along with iss ome ody pinot chardonnay, a seriously dry sparkling wine produced

y asa and ichard in colla oration with ick Walker, of ’Leary Walker Wines. ore ideas are set to follow, with plans to track down forgotten fortified across ustralia from utherglen to the wan alley, to old unter alley verdelho.

Inspired y the in ou aturel style of outhern France, asa and ichard are also thinking a out light fortifieds lavoured with walnuts or pomegranates.

“We’re keen to have a play, offers ichard with a sly grin.

They are already seeing a more enthusiastic response at the r o ody ellar oor than anticipated.

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“ illennials who are prepared to hand over for a ottle of craft gin also appreciate the value in these old gems, and older customers are just delighted to e rediscovering the taste of wines they tried and loved so much when they were young, says ichard. “We’re getting people who uy a ottle of each style they taste, or a mi ed si pack. nce they taste them, they’re hooked. r o ody, at orrocks ighway, u urn, is open from Thursday to unday, am to pm with the e tended trading time of pm on Friday, for pre dinner drinks.

It is an exciting road ahead as tradition meets with a fresh, new look for the Clare Valley’s Kirrihill Wines.

A rebrand and three new wine ranges on offer are spearheading the next generation for the boutique winery, which has been making its mark in the region and beyond since it was founded in 1998 by long-time friends Sean Edwards and Rob Stanway.

Matt Lawson joined the partnership in 2017, having worked as Kirrihill’s chief executive officer for 10 years prior.

The co-owner and commercial and export director said the addition of the new offerings - Regional Series, Partner Series and E.B. Gleeson Collection – and new look signalled an innovative era for the brand. ‘’This is an exciting new growth phase for the brand with a fresh, new identity which we’re confident will resonate strongly with our customers and attract new audiences with this repositioning,” he said “We have moved on from the large K on our packaging, with our focus now on the brand name Kirrihill at the centrepiece.

“This new look more strongly represents our premium offering and is better aligned with our family ownership and commitment to making the best wines possible from our finest Clare Valley vineyards.”

Kirrihill’s new flagship collection E.B Gleeson, is a tribute to Clare Valley founder, Edward Burton Gleeson.

rich connection with terroir .”

“The sites cover a total of 245 hectares and sit atop the undulating valleys, prospering in the warmer days and cool nights that Clare Valley is synonymous with.”

Kirrihill founders Sean Edwards and Rob Stanway’s roots were firmly entrenched in the Valley long before the pair – both highly innovative and intuitive risk takers with expertise in business – decided to form the brand and craft wines that they “love to drink and share”.

Sean’s great-grandparents settled in Clare in the 1860s, and over the generations the Edwards clan owned local pubs, groceries and retail stores in Clare and made a significant contribution to the region.

The family grew crops and ran cattle; eventually planting Riesling and Grenache vines in 1966, after seeking the advice of Knappstein vignerons.

Rob’s connection with the region began in the 1940s when his grandparents moved to Clare.

In the late 1970s, Rob worked with his parents, Brian and Raelene, to plant Riesling vineyards in Watervale.

Brian would often wax lyrical about the beauty and elegance of Riesling and aspired to grow the best there was.

Gleeson was highly regarded throughout the community and known as the ‘King of Clare’ from being the town’s first settler to mayor and magistrate for the region.

Now Rob continues his father’s legacy and the same Riesling vineyard has become an icon, with its finest fruit selected for Kirrihill’s flagship Riesling; E.B. Gleeson ‘The Settler’.

Premium fruit for the range is carefully selected from Kirrihill’s estate vineyards including the highly-distinguished Schobers Vineyard.

Meanwhile, Matt Lawson may be the relative newcomer to the partnership, but he has more than 25 years wine experience, with his family notching up its own agricultural connection dating back to the 1800s.

Central to Kirrihill’s philosophy is that ‘great wines start in the vineyard with thoughtful site selection and quality without compromise’.

The company’s goal is to “tread softly” on the land and to return as much as it uses, minimally affecting the natural surrounds and enhancing the soils and environment.

The E.B. Gleeson collection is already enjoying success, with its 2018 Cabernet Malbec awarded 95 points- Halliday Wine Companion 2022 and two trophies at the 2020 Clare Valley Wine Show; Best Vintage Section Dry Red and the Carl Sobels Trophy.

Between them, there is little doubt their roots are well-entrenched in the Clare Valley and they are focussed on sharing a taste of their rich Valley history, with Kirrihill’s new and exciting offering just the beginning of a new generation for the iconic winery.

The newly released Peacemaker Cabernet Shiraz was also awarded 93 points by the Halliday Wine Companion.

Part of the winery’s success – including more than 500 accolades both domestically and internationally since its first vintage in 2000 - is due to its focus on growing the best quality fruit possible from each section of soil in its vineyards, while managing the vineyards sustainably and respecting the individual sites.

“Our two estate vineyards; Schobers Vineyard and Slate Creek are renowned sites which consistently produce wines of exceptional pedigree with remarkable complexity and display a

RB04489AA

“The micro-climates within the three small valleys that make up the Clare Valley region, provide our winemakers with an abundance of selections to produce expressive wines of purity and intrigue, particularly aromatic Rieslings, which speak profoundly of their place,” Mr Lawson said.

CEO, Matt Lawson, shows the range with the new branding.

948 Farrell Flat Road, Clare | 8842 1233 | www.kirrihill.com.au

Spring, 2021

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Valley Magazine

Hidden gem among Farrell Flat s A

mong the impressive silo artwork to dot the Aussie landscape, the Farrell Flat train and wheat field set against a vi rant ackdrop perhaps offers visitors the most historic value and intrigue.

While the paintwork pays homage to the town’s rich railway history, hidden among the tall, golden wheat is a small elephant with no name, which sadly lost its life in the town in the early s. n e cerpt from a Farrell Flat history ook, authored y a former Farrell Flat Primary School principal, Robin Harris, provides insight into the frican native animal’s presence.

“The railway made it possi le for circuses to visit the town,” the book reveals. “ lephants and some of the other circus animals would be paraded through the town to raise interest and draw the young people to help with the setting up and to earn some much needed pocket money. “ young elephant from one of the later circuses died at Farrell Flat. For many years its skull could be seen near the old stables.” esident nne einrich, from the town’s community management committee, who was supportive in the development stage, is among the townspeople who can elaborate on the poignant story.

Words: Michelle Wilksch Pictures: Lisa Schulz “ s far as we know it was a young elephant, not a baby,” the Booborowie Primary School principal explained.

And she shared how its remains were uried ehind the former sta les, which are now ruins.

“Eventually the elephant was dug up and the skull to this day is located at the education section of the delaide oo, she said.

The striking silo artwork was carried out y artist arrod oden of erplswet designs, with help from colleague Matthew Knights. nne said having heard the story of the elephant, Jarrod “cheekily” added the animal, which is genuinely hard to find unless you know exactly where to look.

Anne stressed the artwork’s main feature, the train, is what really counts in the community.

According to research by Sally Fieldhouse “From the s to , the town’s railway station was the life lood of the community, oth for passenger, usiness and movement of goods and livestock and grain.

“With seven trains per day, this was the main Broken Hill to Adelaide line, with daily passengers and freight

an ou spot the artist’s tribute to a circus elephant hidden in the wheat fields travelling in both directions…”

“It really was a major depot for transport and people would come over from lare to get to delaide, nne said.

And, as a sideline, she added how her first trip to Farrell Flat was with her oyfriend, hris, when she was . e is now her husband.

Impressively, Jarrod’s artistic eye in luenced the right pink, purple and orange colours which now frame the

top of the train. “In autumn, when you get those sunny afternoon sunsets, this silo glows, it’s almost iridescent,” Anne beamed.

The artwork, which stretches s uare metres at the front of two metre silos, was completed in hours over two weeks. “ very day we came home from work and another great ig patch of paintwork was complete,” she said.

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Spring, 2021

Valley Magazine

t silo artwork “Everyone came home via the silo to see its progress and everyone would stop in the middle of the street to get a photo.

It was just gorgeous.”

Yet the true person to thank in all this is the local publican’s partner, Cheryl Baxter, plus the sub-committee who helped nurture the project.

“She was the one who initiated the silo artwork about six years ago,” Anne said.

“So, it’s been a long process and Cheryl ended up getting the grant, she did a brilliant job.”

Like a principal, Anne became involved when people started getting a little bit hot under the collar about what they wanted.

“I just stepped in and said ‘look, let’s just throw it out there, do another vote, it will resolve all this quickly and cleanly and we can get on with it,” she said.

The town is proud of its new asset and visitor drawcard.

“The delight of people saying they brought their kids to see this - it’s just beautiful,” Anne said.

The outcome has led to a stream of visitors travelling to the town for a look.

“In the past we have had RV parking at the Duncan Park but since the silo artwork has been here, we’ve counted up to 20 vans,” Anne said.

“People are now coming because they want to see the silo, so they make a detour to get here.”

Another feather in the town’s cap is

that the artwork has been selected for the 2022 Australian Art Silo Trail calendar.

“So that’s all pretty special because the percentage of sales from that will be shared among all the silo communities which also comes back to this community,” Anne enthused.

It is hoped funds will assist a project the committee has its heart set on.

“We would like a rest stop and shelter nearby so people can stop and admire the silo artwork,” Anne said.”

Information boards about the history of the community, the significance of the railway and the story of the elephant would be included.

Remarkably, the silo art has been pivotal in evoking a strong sense of community in the quiet township.

“People have noticed that we have visitors coming to the town and nowhere for them to get a coffee, so we’ve had a pop-up cafe appear in the hall,” Anne said.

“We did find out that the community wants this and now every Wednesday and Thursday morning people pop in and have coffee.

While there was no fanfare to launch the silo art, it was marked by Regional Council of Goyder representatives joining silo committee members on site.

“Funnily enough we happened to have a visitor checking out the silo that day, who just decided to be part of the photos, it was quite funny,” Anne added.

esident nne einrich: n autu n when ou get those sunn a ternoon sunsets, this silo glows, it’s almost iridescent”.

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Spring, 2021

Valley Magazine

27

A

s sixth generation custodians of the sprawling, majestic Hughes Park, the Duncan Family is intent on preserving history and creating its own…

Fa il a fair: ndrew and lice uncan with children Sophia ais illie and o

Slice of paradise I

n a quintessentially Australian bush farm setting, surrounded by rolling hills and huge gums, stands the majestic Hughes Park homestead.

A tree-lined driveway leads in and it is easy to let your mind wander rie ly to the era it was built, plentiful times during early South Australia’s mining and wool booms.

But the welcome at Hughes Park pleasantly returns you to the property’s modern day charm, a ustling farm filled with the laughter and fun of its youngest residents.

Despite the new era, the beauty of Hughes Park and its place in the state’s

Words: Gabrielle Hall Pictures: Ethan Allen history is not lost on sixth-generation custodians, farmers Andrew and Alice Duncan.

The couple opened up the property to visitors at their Hughes Park Cottage bed and breakfast in 2009 and last year added the renovated Sir Walter’s Cottage to its B&B accommodation offerings.

Hughes Park Cottage was crowned best accommodation in the Clare Valley in Gourmet Traveller’s 2021 Best Cellar

Door Awards. Already popular for wedding ceremonies and receptions, adding a second B&B has proven successful despite the complications of COVID-19.

“We opened Sir Walter’s Cottage for a week in March 2020 and then had to shut it down for six weeks due to COVID,” Alice said.

“But COVID has turned out to be a blessing for us really because both the cottages have been booked up and we really are busier than we have ever been.

“We’re finding that a lot of people who might have chosen to go overseas or interstate for holidays are looking to

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Alice Duncan 0418 843 352 alice@hughespark.com

holiday in our state instead.”

Located about 125 kilometres north of Adelaide and tucked away two kilometres behind Watervale, the Hughes Park homestead was built by Sir Walter Watson Hughes, who had arrived in Australia from Scotland in 1840.

Hughes was originally involved in trade and commerce on his arrival in Adelaide but took up a pastoral lease and sheep farming at acclesfield during the financial crisis of .

His careful management enabled him to uy another sheep lock, which he moved north and, in 1851, Hughes took up The eak at oyleton, efore Wallaroo

Hughes Park, located just outside of Watervale in the Skilly Hills, Clare Valley, offers beautiful accommodation, an idyllic spot for Weddings/Events & a gorgeous backdrop for photography of any kind.

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Spring, 2021

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Station in 1854 with his brother-inlaw, Captain John Duncan, husband of Hughes’s sister Joan.

It was at Wallaroo that a resourceful Hughes realised that there may be mineral deposits on the property and instructed his shepherds to keep an eye out for any traces.

“It paid off, and in one of the shepherds made the first discovery of copper on the Wallaroo station,” Andrew said. “ oon after, another shepherd found copper on Hughes’ Moonta property further igniting the mining boom.”

With his fortune, Hughes was instrumental in the establishment of the niversity of delaide and, today, a large, bronze statue of the man sits outside the niversity’s itchell uilding on orth Terrace.

Back in the Clare Valley, Hughes also owned large pastoral properties around Watervale. ughes ark was one of them, esta lished in the early s where he planted the first riesling vines. e also ought several other properties with Captain John Duncan including Gum Creek near Burra –

e ne t generation: Sophia

ais

illie and o

Andrew’s childhood home many decades later and where Andrew’s father, Jock uncan still lives today.

“The original ughes ark homestead was a single-storey home, the second storey was added in y my great, great grandfather, ir ohn uncan, after

uncan

Hughes had returned to England where he died in , leaving most of his land to Duncan,” Andy said.

“We elieve the stone used in the house is from the two quarries on the property.”

The property was once a ustling village in its own sense, with lacksmiths’ cottages, maid’s quarters, workmen’s cottages and stables. arts of the homestead remain largely untouched, its grandeur still evident. aintings of the family’s fore ears still adorn the walls and much of the original paperwork from the daily operations of a usy pastoral lease are still filed. ear y, ughes ark ottage and ir Walter’s Cottage were built by Hughes in 1845 and maintain their charms with slate loors and open fireplaces among modern conveniences where visitors can share the ughes ark e perience.

In another chapter to its history, Andrew’s uncle, well-known rose guru illie’s a a ing paper walled bedroo e original nurser it features cut out pages and photographs fro newspapers and aga ines dating bac ore than ears e grand ughes Par dining roo where portraits of the fa il ’s forebears still hang and relativel unchanged over ti e

Walter Duncan of the Heritage Garden, also lived at the property and grew roses alongside the sheep farming enterprise, efore moving to his current home and re esta lishing his garden near evenhill.

The ughes ark homestead remained unoccupied for years when Walter moved out. ndrew was given the opportunity to take on the family farm and he and Alice renovated, modernising parts of the homestead, including joining the main uilding to the original servant’s uarters to create a modern kitchen and living area.

Alice’s passion for modern art is evident throughout and it somehow blends seamlessly with the historical elements of the home.

The uncans moved in with their children Daisy and Millie about eight years ago, and have since had ophia and ommy orn to add to the ne t generation of uncans at ughes ark.

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Valley Magazine

e uncans last ear added Sir Walter’s ottage to their acco Very much a working property, their core business remains in farming with Andrew running a successful merino, prime lamb and pasture operation.

But with a background in marketing and event management, Alice was keen to broaden the property’s potential and saw an opening as a tourism accommodation

odation o ferings

venue and the perfect location for wedding ceremonies and receptions.

“Andy and I got married here and thought it was the perfect venue,” she said.

“We just wanted to open it up and share that experience and share the love we have of this property.”

Among the hustle and bustle of life with a young family and running a successful farming business, the Duncans remain well-aware of the important role they play as custodians of the historical property and the legacy they are caring for.

“I love it here, why wouldn’t you? It’s so

beautiful,” Andrew said.

“We do appreciate what we have here and we want to look after it and hopefully leave it in a better condition for the next generation. But we also want to leave a bit of our own mark on it too, which I think we’re doing by adding this tourism legacy.”

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Valley Magazine

Stop and smell the roses Words: Isabella Carbone Pictures: Lisa Schulz

H

e might be 81 but age will not slow Walter Duncan, who still spends more than 25 hours per week painstakingly caring for the 2000 rose bushes and thousands of other plants which make up his famous Heritage Garden.

Walter and wife Kay lovingly maintain the garden, home and accommodation they built from the ground up at the start of this century.

The couple met more than years ago, when Kay began working at Walter’s rose garden at Hughes Park, and they moved to the Sevenhill property in 2001 after uilding their dream house from repurposed materials salvaged from Walter’s parents’ Adelaide home.

There’s a winter chill in the air as we walk through the grounds but the garden is still beautiful, with bare, pale birch trees among the lush green garden beds and small bursts of colour from the late winter blooms.

Kay’s favourite time of the year is spring, when the roses burst into bloom and the garden comes to life with wisteria, foxgloves, forget-me-nots, delphiniums and lilies to name just a few.

e garden is constantl changing The eritage arden’s eauty is no accident according to Kay. It’s partially attributable to Walter’s relationship with celebrated German-Australian landscape painter, Hans Heysen, whose wife was a first cousin of Walter’s grandmother.

“That’s where all of that comes through,” Kay said. “ out seeing things differently in the garden and with the garden layout, design, light and colour, which is what makes this place unique.

“Part of that understanding is from Hans Heysen.”

The two families were always close.

In his early 20s, Walter would put roses on the am light to ydney for ans’

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daughter, Nora Heysen, to paint.

The garden is ever changing not just ecause of the seasonal cycle of lowering and pruning but also thanks to the innovation and development from the uncans. They’ve recently created a new garden over the creek with advanced ginkgo trees, red oaks, pin oaks and turkey oaks and soon visitors will be able to navigate a grass labyrinth and traipse through a wisteria arbour.

Kay says guests are amazed by the rustic bed and breakfast they operate on the property which once belonged to Agnes, Polly and Jack McCord.

“They love it, they’re enthralled y the charm of the cottage and the layout of the

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garden and the different atmosphere, Kay said.

“I don’t think there are a lot of places where you’ve got that English ‘old world’ feel and we love that.”

It is easy to see why Kay and Duncan received a 2021 Traveller’s award from Booking.com in recognition of the reviews they receive as their warm manner and endless hospitality leaves an endearing impression.

The scenic eritage arden makes the perfect place for weddings - what better way to marry than surrounded by thousands of roses, the embodiment of everlasting love.

The uncans have een working with South Australian author and historian, o Linn, to create a coffee ta le ook covering the history of Walter and the garden.

The preface takes the reader on a tour of the garden, an appendix examines rose culture and six chapters detail the unique garden and Walter’s passion for horticulture.

The eritage arden ook launches at a garden open day on Sunday, November 7, with some proceeds going towards the Royal Flying Doctor Service.

Copies of the book signed by Walter will be available for purchase on the day, or to pre-order a copy visit theheritagegarden.com.au

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Walter and Kay Duncan among their famous Heritage Gardens at Sevenhill and, below, guests are amazed by the rustic bed and breakfast accommodation.

A gorgeous coffee table book to keep for a lifetime.

Creating Walter & Kay Duncan’s Garden at Sevenhill A Tapestry of Shared Passions The story of Walter’s love for roses and his journey to create his dream garden with Kay beside him including family history, Walter’s achievements and rebuilding their home from Walter’s parents’ bluestone home relocated from Adelaide.

Book Launch Sunday, November 7, 2021 11am The Heritage Garden Open Day, 12 McCord Lane, Gillentown, via Clare, South Australia (All gate takings at the Open Garden Day will go to support RFDS)

High Quality Standard Hard Copy - $85 + postage Orders available by contacting Kay: Email: cottagebookings@outlook.com Phone: 0418 837 430 Post: The Heritage Garden, PO Box 488, Clare 5453 www.theheritagegarden.com.au

Order your copy now RB04382AA

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Valley Magazine

KITCHEN CAPERS

G

shares a typically stylish dish bursting with flavours from the ocean and the herb garden.

Umbria head chef Edouardo Strappa dazzles visitors and locals alike with authentic flavours from his central Italian homeland. His Zuppa Di Cicerchie is a simple but rewarding classic designed for those chilly Clare evenings. The cicerchie, he says, is a type of dried bean, typical of southern Umbria, quite like a large lentil, so large brown lentils can be used instead.

iven the Clare Valley’s burgeoning reputation as a food destination The Advertiser food writer, Simon Wilkinson, recently called it “the most exciting region to eat at the moment’’ we thought it only fair that our star chefs share some of their kitchen secrets.

Terroir Auburn was at the vanguard of the Valley’s fine food revolution and, since opening in 2012, has become known for breathtakingly creative dishes with a strong locavore commitment. Head chef Dan Moss

STEAMED ORANGE ROUGHY, BLACK MUSSELS, CREAMED PEA & BABY COS INGREDIENTS 4 x 160g Orange R

B

M

METHOD

For creamed peas, cover peas in enough salted water to cover ¾ of the peas and simmer for 1 minute. Drain 2/3 of the water and place the remaining 1/3 of water and peas into a blender. Add crème fraiche to the blender, salt & white pepper to taste, and blitz to a smooth puree.

Refrigerate until required.

Place mussels and any liquid from the packaging in a saucepan. Put a lid on the saucepan and place o er a low ame.

Bring the mussels up to the boil gently to keep them plump. As they open, take them out of the pot and place in a bowl. Remove the meat, debeard and discard the shells.

L

Dan Moss Terroir Auburn Refrigerate mussel meat until required.

Dice potato into 1.5cm cubes leaving the skin on. Boil potato in salted water until tender, drain and refrigerate until required.

Finely dice deseeded long red chilli, and wash and dry the picked herb leaves. lace a pot o water that fits a steamer on a high heat and bring to the boil. Place seasoned Orange Roughy in a steamer basket, place on pot of boiling water and steam over a medium heat for 4-6 minutes dependin on thickness) or until fish is just cooked through. hile fish is steamin place cooked potato and creamed peas in the same

saucepan and heat through. In a separate small saucepan, melt butter and gently warm through the mussel meat, add a squeeze of lemon juice to the mussels just before serving. Once peas and potatoes are hot, at the very last minute, add ripped up cos lettuce, herbs and chilli to the hot pea mix, season with lemon juice, salt and pepper and stir through.

To serve, divide herbed pea mix into the middle of 4 bowls, place a piece of steamed Orange Roughy on top of pea mix and garnish with buttered black mussel meat. Eat immediately.

(Serves 4)

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Showcasing fresh regional produce alongside our estate grown wines and handcrafted beers. Enjoy a long lunch while taking in the stunning views of our estate vineyards.

We offer a seated tasting hosted by a dedicated member of our tasting room team. Begin your experience with our famous ‘Traditionale’ Riesling, followed by four wines of your choice.

Enjoy a tasting paddle or pint of beer while you relax in our beer garden.

Platters available daily, with our full Garden Menu available Thursday Sunday, from 12pm - 3pm.

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33

CICERCHIE SOUP

By Edouardo Strappa, Umbria INGREDIENTS 500g brown lentils 5 tbsps extra virgin olive oil 2 garlic cloves 2 glasses red wine 2 tbsps chopped Italian parsley 6 mint leaves, torn by hand 200g tomato puree 2 tbsps Pecorino cheese.

Salt and pepper

Edouardo Strappa and partner Luana Francescato, outside Umbria.

METHOD

Soak the lentils in a pot of water for 24 hours. rain and refill with water to co er.

Simmer until so t which will take rou hl hours). eat the oli e oil in a pot add the arlic parsle and mint and cook or a

ew minutes. dd one o the two lasses of wine - and drink the other one while cookin let it slowl cook or a couple o minutes then add the tomato puree. et this cook into a sauce. dd salt and pepper to taste and add the lentils.

ter minutes pour in enou h warm water to make a soup and continue cookin or minutes. Sprinkle with ecorino cheese and ser e. personall like to top the soup with crisp pancetta). uon appetito. Ser es )

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Valley Magazine

Wine Reviews Renowned wine expert Nick Ryan explores a fresh batch of Clare Valley goodness

Cellar Door Cellar Cellar Door Door Beer Garden Cellar Door Beer Beer Garden Garden Open 7 days Beer 77 Garden Open Open days days

10am - 5pm 10am 10am -- 5pm 5pm Monday - Saturday Monday Monday -Holidays - Saturday Saturday 10am - 5pm & Public & & Public Public Holidays Holidays Monday - Saturday

Visit Visit the the home homeValley of of Jeanneret Jeanneret Wines and the Clare BrewingWines Co. Visit the home of Jeanneret Wines and and the the Clare Clare Valley Valley Brewing Brewing Co. Co. Spend the day tasting delicious and the Clare Valley Brewing Co. Spend Spend the the day day tasting tasting delicious delicious wines or create your own craft beer Spend the day tasting delicious wines wines or or create create your your own own craft beer beer paddle on the deck orcraft by the winesout or create your own craft beer paddle paddle out out on on the the deck deck or or by by the the outdoor a cosy winter paddle fireplace out on thefor deck or by the outdoor outdoor fireplace fireplace for for a a cosy cosy winter winter experience. outdoor fireplace for a cosy winter experience. experience. experience.

12pm - 5pm Sunday Sunday Sunday (08) 8843 4308

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Jeanneret Road, Road, Sevenhill, Jeanneret Sevenhill,SA SA5453 5453 Jeanneret Jeanneret Road, Road, Sevenhill, Sevenhill, SA SA 5453 5453

Jim Barry ‘Lodge Hill’ Riesling 2021 $25

Tim Adams ‘Skilly Ridge’ Riesling 2019 $30

Sitting just under 500 metres on the Valley’s eastern ridge, the Lodge Hill vineyard sees some of the last of a warm day’s sun and feels more than many the bracing chill of the region’s distinctive cool nights. This dichotomy builds a tension, the sun delivering limey fruit intensity and the cold nights retaining the scintillating acid line which energises the wine.

No vineyard gets quite the level of attention as the one a winemaker sees when they open their eyes each morning. Skilly Ridge is Tim Adams’ home block and the understanding which comes from close proximity is e ident. Talc orals and energetic citrus upfront with the earliest signs of waxy development just starting to appear.

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Pauletts ‘Polish Hill River ‘ Riesling 2021 $30

Matriach & Rogue ‘ Bob’ Fiano 2021 $28

Koerner ‘ Nielluccio’ Sangiovese 2020 $45

Fancy new label, same old Pauletts precision and skill.

This is textbook Polish Hill riesling – a wine shimmering with latent energy, exploding with every element of the lime tree, blossom, leaf and fruit, and scything across the palate with beautifully crystalline acidity. A classic with a new cover.

With an exuberance and energy that belies its prosaic name, this is a wine that bounces rather than simply bobs.

Exotic tropical fruits - think grilled pineapple and ripe man o supple esh and gentle phenolic grip. It’s wines like this that get you really excited about the potential o fiano in Clare.

The Koerner boys are on a mission paint a Clare Valley landscape using a different arietal palette - and I very much like what I see.

This is one of the best sangiovesebased wines anywhere in the country, delivering an intriguing array of aromas and a ours touching on worn saddle leather, green olives and dried wild herbs, all underpinned by invigorating acidity.

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Photo by Gierdre Budruis

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Valley Magazine

Mt Horrocks Nero d’Avola 2019 $40

Kinsfolk Shiraz 2015 $40

Stephanie Toole claims she fell in love on a ferry bound for Sicily and we should all be glad she did.

The object of her ardour was Sicily’s signature variety and having worked to establish it here in the Clare Valley, she’s showing she understands its charms better than anyone. Beautifully vibrant fruit characters in a dark cherry spectrum, ickers o star anise and chinotto and gorgeously supple tannins.

A wine with a familiar DNA given a new twist by the new guard of winemaking Mitchells. Taken from a small block adjacent to the old family home that once went to the classic Peppertree Shiraz, this is a fragrant, supple and slippery shiraz built on a medium-bodied rame and finishin with a gentle tannin squeeze that benefits rom the typical Mitchell patience to give the wine some bottle age.

O’Leary Walker ‘Claire Reserve’ Shiraz 2016 $110 A wine of real stature.

Ripe plums, panforte, high cocoa content chocolate and fennel seed. It’s deep and plush but never overblown, skilled winemaking, clever oak selection and the patience to hold the wine back until its ready, ensures every nook and cranny is packed with a our without the slightest sign of stress at the seams. One for the cellar.

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Spring, 2021

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37

Short walks, clean air a natural remedy Words

an Berrett

I

magine reathing in clean, fresh air, listening to irds and hearing the soft rustle of wind through the trees, feeling the sun on your face – they are e periences we have een yearning for during the past, particularly difficult, months.

In the lare and il ert alleys there are plenty of opportunities for ecotherapy, where you can spend time in our natural environment, enjoy the rush of endorphins and feel your stress melt away, especially when you take a walk with us.

There are so many enefits from walking, ut unlike a lot of things which are good for you, taking a walk in the lare and il ert alleys is also a pleasure.

Take a walk and take in the views.

Walk past vineyards, overlook hills and valleys and steep yourself in the heritage and history of our region. Beautiful and interesting in any season with an advantage that our a undance of vines show us off in vi rant green during the driest of seasons.

Walkers of all a ilities can enjoy our scenery with strolls along the iconic and world-renowned Riesling Trail, Rattler Trail and their connections to

A suite of six short walks is designed for you to experience the delights of the region. the Heysen, Lavender Federation and Mawson trails – make walking a holiday destination.

The lare alley hort Walks is a suite of six new short walks for you to experience the delights of the region.

They have een mapped out, taking from one to four hours to enjoy, which also include parts of our well known trail networks. They are perfect for simple strolls or for more serious walkers and suita le for the whole family.

And many of the short walks have

opportunities to enjoy our regional fare along the way.

The lare to evenhill hort Walk is one of the more popular walks, meandering along seven kilometres of eautiful countryside and across historic railway ridges. It winds past wineries, cellar doors and akeries with a link to the village of evenhill and the near y Richardson Park Playspace where adults can take a reak and rela , while the kids enjoy the play e uipment. This hort Walk takes a out three hours

and is suita le for recreational walkers, mountain and touring ikes, wheelchairs and pushers. shorter walk is the ascades hort Walk a modest . kilometre return walk within the popular pring ully onservation ark. Featuring a stunning lookout across the ulf t incent, a seasonal cascade and several great picnic spots to enjoy the serene environment.

Another one kilometre walk is at eagles ock reserve ut don’t e fooled with this one as it is an interesting clim to the top where you can take in the lare alley from m a ove sea level. ther walks in the hort Walks series include Watervale to t orrocks three hours return), Mintaro to Martindale all . hours return and iverton to hynie four hours return .

What all the walks have in common are their a ility to renew our energy and sense of well eing. The apanese call this shinrin yoku the art of forest athing’ or taking in the atmosphere of the forest and trees.

Taking our cue from nature to revive us isn’t new and we invite you to e perience the lare and il ert alleys in all its aspects – from its heritage, its food and its walking trails – any time of the year.

Explore our short walks – maps and information here www.clarevalley.com. au/explore/short-walks/

Make the MOVE! Vineyard covered landscapes, rolling golden hills, historic towns & thriving communities. Our region offers more than just a holiday destination – consider making it your home.

Find out more: www.claregilbertvalleys.sa.gov.au/make-the-move

natural home is certainly something to aspire to but not always realistic.

I am the first to admit to failing miserably at times. Our supermarket shelves are laden with new ecoalternatives for just about everything we use in our homes, in every single room.

From dog shampoo to baby wipes, eye creams to washing powders.

But like all labelling, sometimes they can be confusing and leave you feeling overwhelmed with too many decisions to make and not necessarily knowing how to do so. I always felt frustrated thinking I was doing the right thing by choosing one product over another only to see that something else would be deceiving, or that the packaging was a ridiculous use of resources or that it just was not natural at all, even though it said so on the packet. fter many unhappy e periences in supermarkets and retailers, I took it upon myself to make a rule and try my hardest to stick to it. If I can’t eat it, I don’t use it.

Sometimes you won’t have time to make things from scratch and when you don’t, there are always natural alternatives. But for the times when you do have a few minutes up your sleeves, I wanted to share with you a few reasons why switching to a natural home is a great choice for you and your family.

• It WILL save you money. Who doesn’t want a little e tra money in their shoe fund? I sure do. Skin care and herbal remedies can e super e pensive. aking it yourself can sometimes save you 300500% or even more on a shop bought product.

Award-winning author, TV presenter, entrepreneur, educator and natural living advocate

Make the natural switch, your body will thank you • Making your own means you know EXACTLY what is in it. Traceability and labelling can be confusing. By making it yourself, you have control over what goes in it.

• You can substitute things you don’t like with things you do.

• Your cupboard and fridge staples plus a few special additions are all you need.

Things you may have thrown out in the past you can now use on your body instead.

• You will be contributing to less packaging by using jars and recycled containers.

• It takes longer to make a cup of tea than it does to make your own blusher or body scrub.

• If you mess up, you can always eat it!

If you are single, you will often smell like chocolate or vanilla and attract all of the attention in the world. I have seen faces licked from my natural blusher recipe.

• You and your family will be safe in knowing your home is chemical free.

• Your body will thank you for being chemical free.

Most importantly you will have so much fun and are bound to enjoy being a little bit of an alchemist.

Coconut conditioner leaves hair “double smooth”.

Clare Plant Nursery is more than just a plant shop!

Large variety of indoor and outdoor plants.

MONDAY - FRIDAY 9am to 5pm SATURDAY 9am to 2.30pm SUNDAY 10am to 2.30pm

Situated in the original nineteenth century buildings, the Enterprise winery and Cellar Door is heritage listed and a National Trust landmark feature of the Clare township.

Wander inside and explore our award winning wines that reflect the true nature of the region, showcasing quality fruit at its purest and most vibrant.

For more information or to make a booking visit our website.

Open Daily 10am - 4pm 2 Pioneer Avenue, Clare | Phone: 08 8841 2100 Email: cellardoor@knappstein.com.au Website: knappstein.com.au

Browse our range of beautiful homewares.

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Valley Magazine

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WITH Rebecca Sullivan

Spring, 2021

Relax & unwind with our selection of delicious homemade soups, cakes, biscuits and lunch options.

Clare Plant Nursery & Outdoor Centre 7 Old North Road, CLARE PH: 8842 2331

Spring, 2021

Valley Magazine COCONUT AND ORANGE SHAMPOO (FOR NORMAL HAIR)

Coconut is the perfect moisturiser and will leave your hair silky smooth, while the orange essential oil makes you smell good enough to eat. Who doesn’t want that?

Makes about 120ml (enough for about 4 washes, depending on the length of your hair)

Ingredients

60ml coconut milk, canned 60ml liquid Castile soap 20 drops orange essential oil ½ teaspoon olive or nut oil (optional, for dry hair)

Method

Combine all ingredients in a recycled shampoo bottle or an airtight container or screw top jar. Shake well to mix. This is fine to store in your shower for up to a month, just remember to shake well before every use.

COCONUT CONDITIONER

This gorgeous conditioner will leave your hair double smooth. First use pure coconut oil to moisturise and condition, then follow through with the 50:50 mixture of apple cider vinegar and water as a rinse to really clean your hair and help with scalp problems such as dandruff. The acid removes any excess oil from your hair and increases its shine. Try using it once a week or so.

Makes one application

Ingredients

1–2 teaspoons coconut oil 60ml raw apple cider vinegar 60ml water 10 drops essential oil: sage (for normal hair), tea tree (for oily hair), or lavender (for dandruff)

Method

Make sure the coconut oil is liquid – place in a warm place to melt if need be. Put the vinegar, water and essential oil in an airtight container or screw top jar. Shake well to mix. You can make a larger quantity of the vinegar rinse and keep it in your shower for up to a month – just remember to shake well before every use.

Start by rubbing the coconut oil into the ends of your hair and leave for a minute.

Rinse thoroughly in warm water. Pour the vinegar mix through your hair and rinse thoroughly.

BLUSHER

You will never buy blusher again. This recipe will save you money and you smell like a chocolate bar. Double win.

Ingredients

1 teaspoon cacao powder 1 teaspoon mica pigment or beetroot/ hibiscus powder 1 teaspoon arrowroot powder

Method

Mix the ingredients together and store in an airtight container. Apply with a blush brush – you may need to play around with quantities depending on skin colour.

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You will never buy blusher again.

ROSE LIP BALM/GLOSS Makes 80-100g

Ingredients

2 tablespoons coconut oil 1 tablespoons shea butter 1 tablespoons beeswax 1/2 teaspoon rose powder (or you can use coloured mica pigment) 3–4 drops rose essential oil

Method

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Remove from the heat and stir in your rose powder or coloured mica. Now stir in your essential oil. Use a teaspoon to transfer into a small tin, smooth and let cool.

Spring, 2021

Exciting new chapter f 40

Valley Magazine

T

ucked away on an idyllic little property near iverton, surrounded y nature, irds singing, the aroma of decadent aking drifting from her kitchen, life is anything ut sleepy for internationally renowned, est selling author Fiona cIntosh. nd while a glo al pandemic may have well and truly stopped her in her tracks last year, it has remarka ly thrust the historical fiction and crime writer up a gear in 2021.

Fiona launched the latest in her crime series, irror an, in uly and it uickly ecame the num er one ustralian fiction ook. nother of her popular historical fictions The py’s Wife will hit ookshelves in cto er.

But, most e citingly, Fiona’s lead crime novel character, the lovea le ack awksworth, looks set to e heading to ustralia in the fourth ook of her series and onto the small screen with a television option signed with Fremantle edia.

While Fiona appears to e modestly keeping her feet on the ground, she admits she may have performed a happy dance’ in the privacy of her home.

“I’ve had my e citement with my hus and and twin adult oys and I’m all a it starry eyed a out it, she said.

“We’ve poured the champagne and clinked glasses and there’s een lots of happy talk within my immediate family ut then I’ve tried to keep a lid on it.

“The fourth ack awksworth novel that the television series will e ased on hasn’t even een written yet, they’ve got the synopsis, they’re thrilled with the idea, the pu lishers are right on oard.

“We’ve got the ook deal sorted, we’ve got the television option contracted, so the world of ack awksworth will e opened up very soon.

“I’m incredi ly e cited, and my only regret is that my dear old dad, who died two years ago, isn’t here to share this with me ecause I think every single time I walked through mum and dad’s door he’d ask any news on film or tv?’ “ e had this enormous desire to see my ooks translated onto screen and always said it would happen.

Fiona loves to walk her dogs and ake decadent cakes and pastries, with

ere’s no roo

Words

for failure for goal driven iverton author Fiona

a rielle all

ictures ohn r ger subscribers to her newsletters regularly given a ‘taste’ of her latest creations.

The British orn author had already made her mark as a writer, successfully pu lishing an award winning travel maga ine for years with her hus and.

An encounter with the late literary legend Bryce ourtenay steered her towards writing fantasy and crime novels in , efore eventually making her mark as a historical fiction writer, ut not before her time.

“I could see it was a genre I really wanted to write ut I got some very good advice from the maestro Bryce ourtenay

c ntosh

at a masterclass in , Fiona said. “ e said Fiona, please don’t try writing historical fiction until you’re ready’..

“It af led me at the time ut I took his advice and wrote fantasy for years, did my apprenticeship, and felt a solutely in control of my writing and when I decided I was ready, Bryce said yes, Fiona, you are ready’. “ nd then he said, now you have to learn how much that historical fiction is going to cost you’.

Part of that ‘cost’ has been numerous overseas research trips, immersing herself for each of her historical fiction novels, eginning with her first in the genre, Fields of old, written a out her own family in India and Britain.

Fiona is now moving towards her th pu lished fiction novel with two

children’s ooks among them and one non fiction also to her name. he continues to work to maintain Bryce ourtenay’s legacy, running the masterclasses he esta lished to guide emerging writers, and now features in her own classes offering mentorships that she still maintains with nearly 400 writers.

“I had eight writers offered major contracts last year so we’re doing something right, we’re a solutely on fire and I’m very proud of that ecause it was the promise I made to Bryce ourtenay that I would continue his legacy to help new writers, Fiona said. s if the masterclasses, a television deal with another crime novel to kick it off a new ook to e launched ahead of hristmas and hopefully a national tour is not enough to keep her usy, Fiona is also

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Spring, 2021

r for Fiona

Valley Magazine

writing her first ustralian historic fiction novel. o the delight of her ustralian fans, the ook is ased in the Flinders anges and ort delaide. nd while Fiona is thoroughly enjoying the e perience, she admits it may just e one of her most challenging.

“I’m a out , words into the historic novel that I’ll e delivering to my pu lisher in a couple of months, ahead of its launch ne t year, she said.

“I know that no one wants to hear that it’s een uite a challenge for me ut I’ve never wanted to write an ustralian story and that’s really purely out of respect for ustralia.

“I tend to think if you were orn and raised here, you’ve got ustralia in your , you’ve got everything a out ustralia in your childhood and have a sor ed so much of the culture. ight up until I was , I spent my life in the orthern emisphere, so I’ve got that in my and that’s why all my stories up until now have een ased overseas.

Fiona’s research for her historic novels includes fully immersing herself in the country and culture and she said researching outh ustralia’s historic uildings and lifestyle had een more challenging than many of her overseas locations due to a lack of documentation

Subscribers to Fiona’s newsletters are given a ‘taste’ of her decadent cakes and pastries.

in comparison. “ ometimes you might need to come down to earth and e challenged and take it up a gear and that’s e actly what I’m doing now, she said.

“I did say I would never write an ustralian novel ecause I think ustralian writers do it etter ut I has changed that and I’ve lived in ustralia for years so I’m pro a ly ustralian enough to do it. “ nd I really do love the story line.

There is no room for failure for the goal driven author, who said she was enjoying what she was doing far too much to ease ack. till at the top of her game, life looks to e only getting more e citing.

“I set myself goals and I really aim like an arrow to fulfill those, she said. “ y decade goal from was to get

some sort of film or television deal and I can’t elieve it’s happened in the first months of this decade.

“I suppose I should e jumping from the couches and leaping around ut what I do is feel the most enormous relief that I’ve hit the goal and haven’t let myself down ecause I do set high targets.

“I have a fear of failure and that’s what drives me to succeed. “ t it would e so easy to just take my foot off the pedal, ut I’m one of the luckiest people on the planet, I’m doing the kind of jo that most people dream of doing. I’ve managed to land working doing something that is utterly pleasura le and I’m not taking away the fact that it doesn’t demand its pound of lesh ut there’s a great sense of achievement and reward at the end.

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Spring, 2021

42

Valley Magazine

Mitchells embrace generation next

C

onventional thinking in the wine business says generational family wineries are best placed to clearly see long term goals.

Free from the burden of impatient shareholders, family businesses can be run by people who make decisions for their grandchildren, not the stock market. But that’s often easier said than done and the world’s wine regions are full of the burning rubble of wine business that crashed trying to jump across the generation gap.

Down in the particularly beautiful pocket of the Skilly Valley three generations of Mitchells have called home since 1949, that transition is being managed in a very clever way.

Words: Nick Ryan With all three children - Hilary, Angus and Edwina - once again living back in lare after ilary’s return from many years in Barcelona, Andrew and Jane Mitchell saw the opportunity to step back a little from the eponymous winery they established in 1975 and bring three pretty capable kids into the business in a more formal way. The desire to put a new spin on an established brand is a pretty natural consequence of injecting new blood but change for change’s sake can lead to throwing out the baby and bottling the bathwater and that wasn’t going to happen here.

“Wines like our riesling and Peppertree Shiraz have such loyal followings built up over years and we’d never want to mess with that,” says Edwina.

“Anything new that we wanted to do had to complement what was already here, not compete with it, “ adds Hilary.

That has resulted in a new la el called

Kinsfolk, infused with Mitchell DNA but taking it in new directions.

While the classic silver label across the Mitchell range is instantly recognisable to anyone who’s taken even a passing interest in the Clare Valley over the last five decades, the new la els are moodily arty and subtly littered with references to family history.

Look closely and you’ll see old wedding photos, kid’s toys and the like.

The range features four wines from the never before seen (Gruner Veltliner) and the rejuvenated (Grenache) to new takes on family favourites (Riesling and hira . They sit at the e act right point where e perience and understanding meet new ambition.

Wines that express spirit of place and enjoyment.

I’ve been living and making wine in the Clare Valley district since 1998. It’s safe to say that I love the region!

After eight years of managing the historic Leasingham Wines in the Clare Valley, I took what I had learned and loved about winemaking and established my very own label, Wines by KT. Specialising in my first-love, Riesling, and inspired by this uniquely beautiful part of the world, I’m working to create wines that express spirit of place and enjoyment.We love sharing our passion with fellow wine lovers.

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Spring, 2021

Valley Magazine

43

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enwortham where um and ad first lived when they came ack to the alley, says dwina. “It’s actually the house oth ngus and I were rought ack to as new orns, laughs ilary. “ nd I think that really neatly ties in with what this is all a out.

In the same vein, the shira in the range comes from a small lock up the hill ehind the winery, adjacent to the house they all grew up in and in which ngus is now raising his kids.

The fruit once went into eppertree ut now stands on its own feet in insfolk, the esta lished classic finding a way to let something e citing grow in new directions. fitting metaphor indeed.

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“The est asset we had with these wines was the knowledge that resides in ad and our winemaker imon ringle, e plains ilary.

“Between them there’s years of e perience in making wine at itchells and to e a le to draw on that is priceless.

It’s een especially useful in the way that e perience could match the right vineyard sources to the new generation’s stylistic visions.

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44

Spring, 2021

Valley Magazine

Valley welcomes Urban Polo C ountry Events SA is excited to present the inaugural Ray White/ Clare Country Club ‘Polo in the Vines’.

This e hilarating event, from the producers of the hugely popular olo in the ity’ series, launched three years ago in the unter alley, is part of the national r an olo circuit, which constitutes the world’s largest national polo competition. r an olo Founder, anek a ecki, said the organisation had searched for many years to find the perfect venue for ‘Polo in the Vines’ in South Australia and there was no etter place than the lare Valley. e added aylors Wines and im dams Wines had een confirmed as team sponsors for the event, providing plenty of e citement, tension and on field rivalry for spectators.

“I’m really looking forward to the on field clash of two of the lare alley’s iconic wineries said a ecki. s well as spectacular polo action from some of ’s est players, the primary focus of olo in the ines’ is the I culinary e perience, presented y tuart ldfield and the team at andmade atering, matched of course y award winning lare alley wines.

In addition to the I ar uee, guests can also enjoy a refined e perience within the aylors olo lu or the more casual atmosphere of the ikes olo Lounge.

Country Events SA’s Greg Cooley and Kelly Shanahan.

The event, accompanied y professional polo commentary and an on site , provides patrons with the opportunity to participate in a range of e citing activities, including the time honoured ivot tomp, Fashions on the Field and the olo ash, just to name a few.

If mechanical horsepower is your preference, the thrill of the iconic ar versus ony race is sure to keep you on the edge of your seat, as om edden of lare alley oyota takes on a professional polo player for ragging rights. ountry vents ’s reg ooley said the polo gave people another reason to visit the region.

“Kelli Shanahan and I are thrilled to

Clare Valley Taxis

be bringing this event to Clare and have een overwhelmed y support for the event, he said.

“It’s e citing and fun, held in a rela ed country setting and a great opportunity for visitors to get away for the weekend and e perience all that lare has to offer.

It’s uite a uni ue tourism e perience, so we e pect it will generate significant visitor interest in the region . escri ed as the wenty of polo, this vi rant code of the game esta lished years ago, has spread across the world and revolutionised the sport by changing the rules to create a more free lowing and enthralling spectacle. “ uests attending can e pect astounding skill, daring and athleticism , ooley said. “It’s fast paced, and a full contact sport etween oth athletes and east. It’s uite the spectacle it’s an e treme sport .

The lare alley olo in the Vines’ series is the latest addition to the r an olo calendar of events. The pop up events are designed to e pose regional towns and non capital cities to the hospitality, glamour and social engagement of r an olo, which until now, had een reserved for metropolitan audiences in South Australia.

The event is supported y funding from the outh ustralian ourism ommission’s egional vent Fund and the lare & il ert alley ouncils vents upport rogramme.

Polo in the Vines will be held in the Clare Showgrounds on Saturday, October 9.

“We’re e tremely grateful to have een successful in receiving this funding, particularly in this, our first year. We know it will help to instill confidence in the event moving forward, said ooley. lare alley’s olo in the ines’ will e held among the ghost gums at the lare howgrounds on aturday cto er .

The event is e pected to attract around visitors to the region and kicks off on Friday evening cto er with an official cocktail launch, where team players will e presented with their official uniforms.

It is planned for the event to e held annually, further contri uting to lare’s recent title as op ourism own.

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46

Spring, 2021

Valley Magazine

Old-fashioned Kim thriving in a Q

lare barber i i e treats Stone ridge Wines owner raig with a cut throat ra or

o son to a shave

uestionable country music laced with static seeps out of a vintage radio.

A couple of men sit waiting on a 1970s couch, one’s reading the paper, the other’s doing a crossword.

Old wooden bookcases stand on unpolished wooden loors and the woman in charge skilfully wields a cut throat razor across the lathered face of a trusting client.

Kim Eime prioritised the simple and the old-fashioned when she set up her own barber shop on the main street of Clare three years ago and there’s no dou t she’s nailed the rief. The Bar er Shop celebrates a simpler time, with simple pleasures.

“I thought Clare needed something for men,” Kim said.

“And I wanted to create a relaxed casual environment and somewhere men, especially guys like farmers, could come and have a haircut without making an appointment.”

That’s right. o appointments. ver. o mo ile phone ooking apps, no computers. Just a simple white board where you add your name to the queue.

“I didn’t want any technology in here at all, I wanted to keep it very old fashioned,” Kim said.

“People would say you need a TV or you need a computer, you need this, you need that. And I was like, ‘no, it’s not happening’.

“I wanted a place where people can come in and read the paper or do the crossword, the kids can do some colouring in - and people can have a conversation rather than looking at the TV or something else.

“It’s not for everyone, I’ve worked that out. Some guys don’t like the system, they want their routine and they want to make an appointment and that’s fine.

“But I won’t change. ost people who come in love the idea, they write their name on the board, walk away and come back. It sounds funny but it seems to work.

“I like the simple things in life and I wanted to create a comfortable environment for people. They walk in and they just seem to get the sense that we’ve been here for a very long time.

“The older guys really like coming in. And I’ll always remember one guy

Words aul owling Pictures: Ethan Allen saying Thank goodness, I can’t smell any hairspray’!”

It’s the simplicity that brings men back. And of course the broad smile and infectious laugh with which Kim routinely punctuates the environment.

And when she has that cut throat razor in her hand, it helps to put the client’s mind at rest. “ ost guys really enjoy the cut throat shave,” Kim said.

“They get really pampered and switch off and I really enjoy doing it too, it relaxes me.”

“Don’t get too relaxed, I’m scared shitless here joked tone Bridge Wines owner raig Thomson, who was eing shaved on the afternoon of the alley aga ine’s visit.

“But no, I love it, he said. “ nd it means I don’t have to shave myself!”

Farmers, tradies, labourers, school children and travellers make up the bulk of Kim’s client base, none of whom is fazed by a women operating in what was, until more recent times, a maledominated environment.

“I had one guy who didn’t approve of a woman barber,” Kim said.

“He stood in my door when I opened and he would’t have a bar of it. It was uite in your face stuff.

“But guess what? e comes in

ere are no boo ings Onl a whiteboard

cut-throat world 203A Main North Road Clare

PROTECT YOUR HOME OR BUSINESS Kim Eime: “I thought Clare needed something for men”. regularly now, every six weeks.”

Kim said it was only her young clients who were averse to the cut throat shave, refusing the offer of using it to tidy their beards.

And it’s those same young clients who tell her the country music’s a bit dubious too.

“They don’t like it, they’ll come in and

they’re like: ‘What is this’?,” Kim said.

“And I’m like, ‘you’re in my house now, you have to put up with it’.”

No, the music’s not going to change.

Nothing’s going to change. Kim the barber is not going to compromise for anybody.

And that’s just the way the men of Clare like it.

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Spring, 2021

48

Valley Magazine

Restored Burra station now thriving

T

he Friends of the Burra Railway station is a group of local volunteers who, over many years, have restored the derelict, crumbling and abandoned station into a thriving B&B. It’s a living showpiece of what can be done when a community is determined to restore and renovate its history.

Led by local legend Roy Taplin, a retired painter and decorator, volunteers spent countless hours digging out mountains of pigeon poo and rubbish as well as scraping, undercoating, painting, cleaning, reroofing and re uilding to create a unique glimpse into the history of the railway from 1870 to 2021.

The Friends are also led y cele rated local author Meredith Satchell who, along with the late historian Eric Fuss, has told the many stories that make up the fabric of National Heritage listed Burra.

She has written the book Stories From the Burra Railway Station which was launched in August during celebrations for the station’s 150-year anniversary.

The cele ration had een delayed a year because of the pandemic.

The uilding today has a delightfully restored, 1890s-style, Porters Lodge, which is a popular B&B. The uilding also can be hired for functions like weddings, birthday parties and meetings. As a onus, there are warming log fires in winter and an extensive collection of “dress-up clothes’’ for adults and children. And don’t miss the fascinating

display of the Diprotodon fossil bones found near y. The current project is the restoration of “Edie”, a former railway dining car. It’s being converted with modern kitchen equipment into a catering/dining car that will soon be moved in front of the station. More info: www.burrastationbnb.com.au.

e urra ailwa Station above and below the urra ailwa Station toda

uthor eridith Satchell le t rela ing with so e fellow Friends of the urra ailwa Station

ON YOUR SIDE.

• Visitor Information, including maps and brochures • Accommodation bookings • Local Wine sales and tastings • Barista Coffee and locally made biscuits • Regional Produce sales • Regional Artwork sales • Sealink Bookings • Wine and Food Tour Bookings • Public Toilets • Book Exchange • Friday Night Drinks • Cheese Plates • Plenty of parking for cars & long vehicles, including caravans and camper trailers Opening hours: Weekdays 9am to 5pm Weekends and Public Holidays 10am to 4pm (Closed Christmas Day & Catastrophic Fire Days) FREE Wi-Fi

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DON FARRELL Senator for South Australia T (08) 8231 8400 E Senator.Farrell@aph.gov.au

Corner Horrocks Highway & Spring Gully Road, Clare | 1800 242 131

www.clarevalley.com.au

Authorised by D. Farrell, Australian Labor Party, Level 5, 19 Gilles Street, Adelaide SA 5000.

Spring, 2021

49

Valley Magazine

Heartbeat of town

M

arket Square is the heart of Burra and everyone has to pass through it, no matter which direction you’re coming from or going to.

The centre piece is the Burra & istrict War Memorial, which commemorates the fallen from all wars.

The foundation stone was laid on pril , , y outh ustralian overnor, ir rchi ald Weigall, and the memorial was unveiled by Prime Minister “Billy’ Hughes in March, 1922. It was designed and erected y . . illett of West errace, delaide. The honorary supervising architect was uy akin. The figure was moulded by Mr Willmett of Messrs Pitt Ltd and cast y essrs W. o ie & o.

The memorial is a out metres high.

The mar le column is topped y a half tonne ron e figure of a digger with a ayoneted ri le in the parry position. The final cost was a out , . la ues record the names of men from poinga, Boo orowie, Burra, Hallett, Hanson and Mt Bryan, who gave their lives in World War ne. out enlisted from an area of , people.

The names of men, who gave their lives in World War wo, were added after . longside the emorial on one side is the Rotunda, which was recently restored y the egional ouncil of oyder. The Burra L planted red roses for Remembrance in the garden leading up to the memorial and rosemary bushes

e restored er an ade field gun in front of the War e orial urra ar et S uare

along the path. On the other side of the emorial is a restored erman made rupp F mm Field un, which has finally made its way ack home to arket Square, thanks to the Burra RSL and the oyder ouncil. It was captured y the th Battalion IF near Warfusee, France on ugust , . The th Battalion comprised many soldiers from Burra and surrounding districts and two Field uns were gifted to the Burra ouncil as a token of thanks. They were installed in Market Square alongside the Memorial.

Somehow, over the years, both were sold off, and this one was found y the Burra RSL President, Mike Pinkerton, rusting away in a farmer’s paddock. With financial help from the state and federal governments and the egional ouncil of oyder, as well as generous support and fundraising from the community through the Burra L, this year old piece of history has been returned home.

Even though it has been meticulously restored, there are World War One wounds, dents from gunfire and a ullet hole that can be clearly seen.

Someday it is hoped that its matching partner can be found, restored and returned to its rightful place in Market Square.

More info: www.burrarsl.com Words and Photos: enn o tes Chair Burra History Group

Winery, Restaurant and Accommodation

Skillogalee is a boutique family-owned and operated winery located in the heart of the picturesque Clare Valley in SA. We offer: • Hand-crafted, world-class wines • The first and still the best winery restaurant in the Valley • A range of comfortable, self-contained accommodation for visitors.

Open 9.30am-5pm daily (closed Christmas Day) Cellar Door, Restaurant and Accommodation enquiries/bookings

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Home Delivery Available Open 5am to 10.00pm 7 Days

Trevarrick Road Sevenhill SA 5453 Tel: (08) 8843 4311 Web: www.skillogalee.com.au

Caltex Roadhouse Locally owned and operated by Veer Atwal BH03862AA

8842 2848 35 Main North Road, Clare RB00363AA

This mapping data is copyright South Australian Tourism Commission (SATC )and Carto Graphics and must not be used without the express permission of the copyright parties.

Port Augusta

A

Melrose

B

C

Orroroo

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Germein Bay

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Wirrabara

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Appila

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Yongala

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The Bluff Forest

Nelshaby Mt Remarkable National Park (Napperby Section)

28

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Port Pirie

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Peterborough

Upper Spencer Gulf

Beetaloo Reservoir

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29 T UR Sheaoak Log

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Tanunda Bethany

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Port Gawler

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Expressway (direct access route) Major Road Sealed Secondary Road Sealed Port VincentOther Road Unsealed Other Road Sealed; Unsealed 23 Total Kilometres M1 Route Marker Visitor Information Centre Information Outlet Caravan Park Cellar Doors Photo Opportunity Cycle Hire Golf Course Picnic Area Heysen Trail Mawson Trail The Riesling Trail Kidman Trail Lavender Federation Trail

© Carto Graphics - 2017

A

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Thompsons Beach

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9

St Kitts

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31

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Kapunda

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Sevenhill

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Bundaleer

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Fisherman Bay

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13

Flinders magazine

FREnE g Spri 2021

Celebrating the characters of the Flinders Ranges and Outback

Operation: Save Farina Wirrabara’s house of fun

Fresh Face of the Outback Litchfield Pastoral’s sprawling influence

Flinders magazine

Flinders Magazine Spring 2021 Volume 1, Edition 1 Publisher Andrew Manuel Project Manager Renee Bennett

E

Editor Paul Dowling Contributors Paul Dowling Gabrielle Hall Nick Ryan Stacey Davidson Mel Kitschke Lauren Parker Photographers Andrew Manuel Ethan Allen Design James Manuel Advertising Renee Bennett Louise Tobin Leanne Mashford sales@plainsproducer.com.au 08 8842 1427 Published by Papers & Publications Pty Ltd 274 Main North Road, Clare SA 5453 Phone: 08 8842 1427

Flinders magazine

FREEg Sprin 2021

Need a fresh perspective?

The Flinders always delivers

Celebrating the characters of the Flinders Ranges and Outback

Operation: Save Farina Wirrabara’s house of fun

Fresh Face of the Outback Litchfield Pastoral’s sprawling influence

Front page – Ellen Litchfield Photo: Gabrielle Hall

very time I visit the Flinders Ranges, it changes me – for the better.

Whether it’s sitting around a campfire sharing stories or enjoying a moment of clarity on a hike, I just love the way time slows down, how the stunning views from the countless peaks seem to put everything in perspective and remind you of what’s important in life.

It was no different on our most recent trip, although we went with a different purpose.

Being a work trip, we didn’t pack the usual camping gear but opted for some neat bed and breakfast accommodation.

Nigel Pratt at Hawker was our host and his openness and kindness was a real highlight.

For some reason, he was extremely curious about our exact arrival time. I didn’t quite understand but I promised to keep him updated throughout the day.

When we finally did arrive we walked into the pleasantly fitted B&B to the smell of freshly baked bread, timed to the minute for our arrival.

It’s these little things that can make the biggest impact and the bread made the best vegemite toast I’ve had.

While there are many elements that make up a great holiday, the most important to me are meeting nice people, experiencing nature and building friendships with my travelling companions. The Flinders always delivers. It never lets me down. Every time I visit, magic happens.

The panoramas lure me in and the good-natured people make me want to return. It’s a true privilege when someone opens up their heart and soul to you.

If you were able to take time out, climb to a mountain top and look down on your life, would it change the way you do things? The Flinders seems to have that power over me.

I’ve camped in the Flinders ever since I was able to drive a car. I fell in love with the place when we had family holidays

there. Words from Kristian Coulthard from Wadna are still etched in my mind.

He is a man who oozes personality, kind and gentle, and he’s a good business operator to boot.

The team interviewed him and we captured some nice photos but Kristian also offered to take us on a cultural tour to see some ancient rock carvings.

He proudly told us about carvings that reference water and food and how they were not only carved for the people of that time but also for future generations.

“The carvings are not just for Aboriginal people, they’re for white people as well,” Kristian said.

His inclusiveness was genuine and heartfelt. Talk about perspective.

A magazine focusing on the fabulous Flinders seemed logical to me. Please enjoy the pages we have carefully crafted for our first edition. Lap up the stories of the larrikins, movers and shakers of the state’s north.

Maybe it’s time to book a trip to the Flinders and Outback.

Or how’s this for an idea? Many of the businesses we spent time with asked us if we knew anyone looking for work. Maybe you have some friends who are looking for a new perspective on life. Maybe it’s time for them, or even you, to pull up stumps, relocate and immerse yourself in one of the truly unique regions of the world. Majestic mountains. Genuine people. Grab a car full of your best mates and get yourself a new theme song. We did.

Cheers Andrew Manuel

ristian oulthard Wadna

ravelling co panions Flinders aga ine ditor Paul owling and Pro ect anager enee ennett

Honourable Geoff Brock MP

Independent Member for Frome

Phone: 8633 1210

Email: Frome@parliament.sa.gov.au Website: www.geoffbrock.com.au

Serving the Community To discuss any State issues or concerns you may have please contact the office

Spring, 2021

Flinders Magazine

Train ride to another time, their smiles as broad as mine

3

Words and Photos Maggie and Polly Ryan above, and below, Polly and brother Wilbur check out the tracks.

Nick Ryan

I

n a world where the advancement of technology is so rapid, the television you bought last week is obsolete next month, it’s a rare thing to put yourself in moments that seem stuck in another time.

It’s even better to do it with your kids and see, with a precious clarity, the smiles that once were yours.

Taking the train from Quorn to Woolshed Flat on the Pichi Richi railway is a trip not much more than a dozen miles, a rattling, shuddering, billowing journey through ochred cuttings and tangled saltbush, that somehow takes almost 50 years to complete.

Sitting on those worn green leather benches, wrapped in the patina of all that carefully restored wood, watching my young children sticking their heads out the window and cackling with joy, I’m no longer the middle-aged man showing the signs of wear and tear.

I’m a kid again, every bend on the track bringing back memories of the time this was my backyard.

Growing up in Port Augusta in the 1970s, countless Sundays were spent exploring the creek beds and shaley hillsides of the Pichi Richi Pass.

Hearing stories, likely exaggerated, of how Kerry O’Brien used to run from Port Augusta to Quorn and back when training for the Olympics, or how Gelignite Jack Murray drove the whole length of the pass without tapping the brakes during the Redex Reliability Trials of the 50s.

Setting up rickety deck chairs beside

dry creek beds in preparation for lunch.

Realising lunch is going to be much later than first thought ecause someone forgot to check the barbecue gas bottle.

Watching longnecks of Southwark Bitter disappear, one anodised aluminium cup’s worth at a time.

Accepting the fact a burnt sausage wasn’t really worth the wait.

Summoning up the courage to walk along the train tracks where it crossed the road at Saltia.

Waving when the train went past and trying to convince my little brother to

drop his dacks and lash his um at the gleefully waving passengers.

The joke always used to e how much funnier Pichi Richi Pass sounded when you dropped the first letter of each word.

Now I’m one of those passengers wondering just how hard my own sixyear-old-son would laugh if someone was bold enough to do just that.

I look at him hanging his head out the window and remember when it was my mop of red hair blowing in the breeze.

Every time my paternal grandparents came to visit, a trip through the Pass on

the train was on the agenda.

My grandfather, a lifelong railway man who spent most of his working days in the Roundhouse at Peterborough, would drive us to Quorn, shepherd us through the station and take us to closely inspect the steam engine before we’d board.

When my kids look back at me in that carriage, I see myself looking back at him.

Their smiles are just as road as mine once was.

I hope they’re seeing one in return that was just as broad as his.

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FE E D YO U R ADV E N T U R E

Bush bakery brings ghost town back from the dead T

he remote outpost of Farina is rising, brick by brick, from the outback dust.

Stacey Davidson grew up on the back of a motorbike in Farina, mustering sheep and cattle with her parents and two brothers. She returned to her childhood home, where her parents still live, to tell a remarkable story of restoration, driven by a passion to preserve history and a bustling, underground bakery.

Fireside chat sparks Farina’s revival I t was a railway town built on the dream it would become the granary of the north but, for Farina, those hopes would sadly prove premature.

While Farina is the Latin word for lour, there would turn out to e more dust storms than rain storms in this far away region, making wheat farming impossible.

Happily though, in a twist of fate, the name has perhaps taken on new meaning.

While wheat still isn’t being grown at Farina, tonnes of lour are eing trucked in to feed thousands of visitors who want a slice of what’s being produced by the town’s 140-year-old bakery which, like the rest of the ghost town, had long een left to the whim of the whipping winds.

Established in 1878 at the northern end of the Flinders Ranges, some 600 kilometres north of city life, Farina’s population peaked at about 300

Words and Photos Stacey Davidson

permanent residents, with cameleers and drovers at times boosting those numbers.

But the lack of water saw the last shop close in the 1960s and Farina’s only population in recent decades has been the two pastoralists who run the surrounding station bearing the same name.

While some buildings, like the post office, stood reasona ly strong and other pockets remained intact - like a stoic chook yard made from a corrugated iron rainwater tank and the remnants of painted plaster inside buildings - time and weather etched away at this former life, reducing some buildings to nothing more than a pile of rocks.

In 2008, a Victorian tour company

headed by Tom and Joan Harding, brought their holidaying group to Farina, where the station owner Kevin Dawes shared his concern about the buildings’ rapid demise. That was despite the efforts already made by Kevin, his wife Anne, and a small group of friends and family to repoint some of the stone buildings.

“My safari group must have been impressed with Kevin and Farina,” Tom remembers.

“When we were sitting around the campfire on our final night, the group presented Joan and me with $850, the result of a whip around’. The group instruction was to put this to fi ing Farina’.”

It was a call to arms Tom embraced.

He formed the Farina Restoration Group and was relentless in his hunt for funding. Despite some initial knockbacks and hesitations, Tom’s enquiries were eventually rewarded with a $30,000

funding promise across two years that needed to be matched. Tom reached into his own pocket and the first restoration program began with 32 volunteers from Victoria and a stonemason working for two weeks.

But things quickly gained momentum and now there’s more than 200 people volunteering for an eight-week program every year.

But what is really capturing the hearts - and stomachs - of people from across Australia is the reactivation of the 1882 underground bakery. lmost a century after closing, the Scotch oven was tested with a batch of scones. Not only did it produce quality goods but the bakery grew to become Farina’s chief drawcard, attracting thousands – an estimated 15,000 people in pre-COVID 2019 - and helping fund the restoration work.

Continued over page.

Spring, 2021

Flinders Magazine

a er coordinator err Storer le t and volunteer ba er ob Freeth : e entrance to the underground ba er

5

Spring, 2021

6

Flinders Magazine

it

re bath fro

elton ictoria has been volunteering for si

urning out different varieties of read, yeast uns, tarts and pastries anything you would find in any modern ustralian akery it was soon discovered just how far people would travel for a Farina pie.

“We’ve had people do the si hour round trip from ort ugusta just to come to the akery, said akery coordinator erry torer from amilton, ictoria.

There’s a review on Wiki amps where someone drove eight hours out of their way to come ack for another pastie.

While erry’s years e perience in the akery industry puts him in good stead for the role, the production keeps him on his toes. iming is down to the minute and he is training and delegating teams of volunteers that change over at regular intervals. There are also the uni ue realities of running a remote, temporary akery.

“In the supplies truck didn’t arrive until late at night and the aking didn’t start until midnight, he said. “ nd that was the night efore opening day Initially the aked goods were sold from a mar uee and this graduated to a caravan with a larger mar uee. But, as num ers continued to grow, a new uilding, replicating a former residence

ears

S

: Pat ollins fro

owned y the atterson family, was re uilt to house an e panded akery and caf area, officially opening this year after three years of work. chippy y trade, ifty rem ath from elton, ictoria, has een volunteering at Farina for si years, along with his wife. is role includes manning the underground oven and showing visitors through. o, why does he make the km round trek each year?

“We just have a lot of fun, he said.

It is a sentiment shared y all the volunteers who, according to restoration group founder om, also find reward in saving the uildings, the sense of adventure and a desire to preserve the history for future generations.

“I had a simple aspiration to provide a means of education for school students ecause ustralian history was not eing taught and we have that on the ground in front of us at Farina, he said. “ eople with caravans who go out ack, people who like adventure and have resilience, they don’t go out eing timid and they ring with them a range of practical skills.

“They o served the decaying uildings four walls one year, three another then the ne t they’re lat on the ground. They

ilawa ictoria and ath Pea e fro

anberra in the new ba er

uch wor is being done to stabilise the ho e of earl Farina resident ob were e cited to see we are reversing that process.

The work is ongoing ut om can now re lect on just how important the work has een.

“We have saved uildings, he said.

“We have sta ilised others as needed, offsetting decay.

“The township that we have now resurrected from pro a le e tinction e cites travellers from all over ustralia.

Work has e tended to implementing

o fat

information signage, research, re uilding sheep and cattle loading yards at the railway line and uilding a war memorial, which hosts an ay dawn service every three years.

The Farina township and camping ground are open all year ut check the we site or social media for akery opening dates or to join the volunteer program.

Visit: farinarestoration.com

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www.leighcreekresort.com.au

I

solated but never lonely, new generation pastoralist and activist Ellen Litchfield has forged an unbreakable bond with the unforgiving land on which she works.

Dust in their veins

Spring, 2021

8

Flinders Magazine

Words and hotos a rielle all

L

itchfield astoral ompany might cover , hectares of out ack outh ustralia ut life off the eaten track is far from lonely for ne t generation pastoralist llen Litchfield. he grew up in the ush, dust in her veins. childhood filled with horses and gymkhanas, freedom and hard work, ut never loneliness. “ ou’d e surprised, living out here, you’re never lonely, llen says.

“We do like our own company ut you’d e ama ed at how many visitors we get and there’s rarely a time you don’t have someone for company.

“I think it’s actually more isolating in the city in many ways.

Litchfield astoral is spread across three properties just south of arree.

There’s undowdna, originally a idman cattle depot for stock walked down the Birdsville rack, which is now home to llen’s uncle and aunty, eter and anine Litchfield. ount Lyndhurst tation is home to llen’s older rother, dam, his wife ate and children ydney and livia. nd then there’s llen’s home, Wilpoorinna, where she lives with hus and Blake and her parents ordon and Lyn. llen’s older sister, arah lives in audia ra ia with her hus and and children, gatha and ugusta. aving spent a num er of years away from the property, at oarding school and then studying and working as a veterinarian and working and travelling overseas with Blake llen, , felt the pull of the ush calling her ack to Wilpoorinna in .

“It’s a really unpredicta le lifestyle out here so we weren’t uite sure how we’d work it out to e a le to come home, llen said.

“Then Litchfield astoral ought t Lyndhurst in , which dou led the si e of our holdings and my rother dam and his wife ate, who is also a vet, moved over there. “ um and dad were here y themselves and we started spending more time here and it made sense to come home.

For llen’s hus and Blake, a mechanic who works week on week off at B in o y owns, there was a little more adjusting to station life despite having grown up in near y Leigh reek.

ade sense to co e ho e

“The harder you work, the luckier you get” “ lot of my friends joke a out it ecause they couldn’t see me doing this sort of work, ut when llen first started ringing me here I just loved the lifestyle, Blake said. oon to e first time parents, llen and Blake are keen to ensure the pastoral holdings remain sustaina le for the ne t generation.

It has ecome somewhat of a passion and a switch in career for llen, who gained a prestigious uffield cholarship for primary producers in , and spent five months travelling to different countries looking at est practice and studying the effect of climate change on the production of livestock in arid rangelands.

It is a passion llen continues today, working two days a week from her home office as state coordinator for the

farmer led Farmers for limate ction organisation, ensuring farmers voices are heard.

“We want to make sure that politicians are taking the right action for farmers on climate change and that agriculture is the solution, not the pro lem, llen says. “ uffield colleague once said that if you’re not at the ta le, you’re pro a ly on the menu’ and I think that really rings true when it comes to climate action. cross the three pastoral properties, the Litchfield family runs ustralian White cross orper sheep and reeding cows of mi ed ngus, urray rey and enepol loodlines.

The sheep are red and grown organically for meat production, on which llen has put her own lavour, producing a ustaina le ausage range to give visitors a taste’ of the pastoral

industry. If you are eating out at the pu in arree, Leigh reek, ndamooka or Flinders Food o in awker, you may just see llen’s snags on the menu.

“I started The ustaina le ausage really as a way for people to see’ the pastoralism that goes on in this area, she said.

“We get so many visitors to the region, so really it’s like a vehicle to start a conversation with the consumer a out the pastoral industry and what happens out here. “ ou go to the Barossa or to lare and you can eat and drink the produce, whereas you don’t have that up here and we’re pro a ly feeding more people protein than anywhere in those other regions. llen drives the sheep south to amestown, where utcher enis anley

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L n and ordon Litchfield and llen Litchfield

la e Ward

llen and husband la e are ensuring the pastoral holdings re ain sustainable for the ne t generation

at the Jamestown Meat Service makes the sausages.

“He cases them in natural casing and we use Lake Eyre Salt that we get from one of the Arabana Elders in Marree who harvests it for us,” Ellen said.

“We get the sausages back up here and they are served in local pubs.”

It has all fallen into place for the young pastoralist – part of a family agricultural company, surrounded by all the things she loves and is passionate about working for, and ready to welcome a new bundle into the next generation of Litchfield astoral ompany.

“I love the holistic approach to lifestyle here,” Ellen says.

“I love the physical side of working out here, being active, working around the yards and riding motorbikes and horses.

“We couldn’t e in a nine to five jo where we’re just living for the weekend.

“It’s a difficult lifestyle, it’s hard work and it’s unpredictable, but as dad says, ‘the harder you work, the luckier you get’.

“I’m in control of my life here and I wouldn’t change it.”

Your starting point for touring the Northern Flinders Ranges!

Dan

van Holst Pellekaan MP re

& Hawker Visitor Information Cent

Fred Teague’s Museum Seismograph Station Souvenirs

• Petrol & Diesel • Gas Refills • Tyres & Puncture Repairs • Groceries • Refreshments • Ice • Restrooms • Batteries, Parts and Accessories

• Books & Maps • Online Book Shop

Phone: 8648 4014 www.hawkermotors.com.au

8648 4022 info@hawkervic.com.au www.hawkervic.com.au

Member for Stuart Phone: 8642 3633 Fax: 8642 6402 stuart@parliament.sa.gov.au www.danvhp.com.au

Mija and James Reynolds, of Upalinna Station, check out the artworks displayed by artist Sam Lester, and below, Lester took some time out at the Wilpena NAIDOC celebrations to explain his painting techniques to younger generations.

Aurelia and James Reynolds, of Upalinna, caught up with Holly Warnest, of Martin’s Well Rangeland eserve while tr ing out di ferent activities at NAIDOC day.

NAIDOC week celebrated

L

ocal and visiting families gathered at the Ikara-Flinders Ranges National Park in July, in recognition of NAIDOC Week.

They had the opportunity to try their hand at rock carving, boomerang throwing and painting, wood carving and other activities, as well as trying traditional foods including warratyi (emu) and urdlu (kangaroo) cooked in the ashes. dnyamathanha artists displayed Rachelle Johnson, of Hawker, tried her their works, while others shared some hand at boomerang throwing and loved of their cultural traditions as part of painting her new boomerang. the celebration.

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Step inside The Book Brothel…

Hawkett’s house of thrill-repute T

here’s a run-down villa on the quiet main street of Wirrabara, unassuming from the outside but awe-inspiring from within. A place where nostalgia collides with the surreal and where the rare is commonplace. Your host in this mad world is Jim Hawkett, a heavilytattooed, self-confessed former child delinquent, who refuses to smile for photos. Prepare to be amazed.

Spring, 2021

Flinders Magazine

11

From tough criminal to collector of cool J

IM Hawkett, collector of things, ambles down the long hallway of his crumbling, creaking 140-yearold villa, brushing past crammed book shelves, creepy dolls, haunting sepiatinged photos and a huge African tribal mask. e fi es you with a weary ut confident glare that etrays a life lived hard and commands: “Follow me, you need to see this”.

We’re in The Book Brothel once a bank on Wirrabara’s main street and now home to Hawkett’s vast and eclectic collection of treasures from the past which don’t uite fit physically or thematically into his renowned Limberlost antique store at Laura.

“The name Book Brothel , it just came to me in a dream,” he says.

“I thought it would upset people but everyone loves it. I see the old girls walking around town and hear them

1

Words: Paul Dowling Photos: Andrew Manuel talking about the brothel.

“My mate from Melrose came in once, he’s in his 60s now. He’s got his hands in his pockets and he’s having a good look around. Then he turns to me and asks, o where do I get a root’?”

We do as we’re told and follow Hawkett back down the corridor, his passion for his work and sense of fun beginning to reveal itself in the descriptive notes he’s painstakingly written and attached to each piece.

“What a tripper is scrawled ne t to a grainy black and white portrait of an unidentified man with a ig moustache and a bowler hat. “Hang him in the bar … and make out you’ve got a really cool great granddaddy. Looks like a

2

ed to me . nd there are ooks. o many books. Many of them sorted into categories like “Food and rink ood u jects , “Love our um and “Brainy tuff .

And then Hawkett points out the artefact he was insisting we see. It’s the most valua le o ject in the store and it’s absolutely compelling.

“It’s one of only two known in the world,” Hawkett says of the weathered wooden panel with an impression of a man carved into it, a hundreds-yearold relic that belonged to a Hogon, the spiritual and political leader of a Dogon people’s village in Mali.

“It’s basically a witch doctor’s sounding board,” Hawkett says. “ ll his spirit is im ued in this. They normally burn them with all the witch doctor’s things after he dies ut this one was found in an abandoned Mali village in 1959.”

Hawkett says the piece is fully authenticated and had a price tag of $26,000 at the art gallery he bought it from.

“A couple other dealers and myself came together and done a deal with him, otherwise we’d never have been able to afford it, and he wanted to close so we got it at the right price. It’s not going to cost that up here.”

Hawkett’s all-white beard matches his all-white hair which is usually hidden under a hand-knitted beanie. Track pants and slippers complete the look. These days he’s a pleasant, laconic 67-year-old with a truckload of tales to tell but many years ago he wasn’t a bloke you wanted to mess with. Hidden in his densely tattooed hands and arms are the words “Bay eros , the name of the lenelg based gang of which he was a member in the 1970s.

“I was pretty much in jail from when

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Spring, 2021

Flinders Magazine

I was 11 years old until my early 20s,” Hawkett reveals. “I was very seldom out.

I was so pissed off when my parents left ngland and they wouldn’t let me ring my attic full of stuffed trouts and other stuff I’d een scavenging all my short life.

“That’s pro a ly what turned me into a juvenile delinquent.” id he fall in with the wrong crowd?

“No, I was the wrong crowd. y record’s as long as my arm. It was pretty non stop in those days, just running wild. I don’t know how I didn’t get shot.

But, despite his du ious past, you won’t feel threatened y awkett. In fact, you pro a ly won’t want to leave his store. It uickly ecomes apparent you could comforta ly spend several hours in this remarka le, ramshackle place, marveling at the thousands of items that y turns amuse, shock, inspire and intrigue. mish chests and ancient suitcases sit

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4

7

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8 alongside a cheap apanese organ, there’s a German Easter egg mould inside a glass ca inet with adges, corkscrews, an original Coca-Cola yo-yo and a myriad of other trinkets. ou’re drawn to a ell from an old steamship in one room, a metre high limewood carving of an indigenous apanese man dominates another.

“I try to do the uni ue rather than the everyday stuff you find in other shops, Hawkett says.

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“ ometimes it’s a la our of love ut, you know, sometimes it gets overwhelming and I couldn’t give a shit.

Because the main thing you have to understand is that here, the rare is the commonplace. “ o, I’m seeing this stuff all the time and people will come in and go wow’ and I’m like what are you wowing a out, it’s only loody one of them’.

“It’s not so much a out price or age here, it’s a out is it cool?’ I don’t have to like it. In fact, there are uite a few things here I don’t like ut they have their place. nd some of them are really good for putting things on.

We leave him licking through a collection of argaret ochrane’s watercolour paintings of outh ustralian wild lowers. The collection of works from the s is worth around , . im awkett, a no nonsense, rough around the edges,

At approximately 210 kilometres from Adelaide, The Park Jamestown is an ideal place to stay when exploring the Southern Flinders Rangers and Clare Valley, or en-route to the Flinders Ranges and the outback.

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former criminal, leafing carefully and respectfully through delicate paintings of lowers. n odd scene that sums the place up perfectly.

1 - Jim Hawkett in his cluttered hallway.

2 - A vintage portrait complete with Hawkett’s creative description.

3 - Some of the many eclectic items which catch your eye.

4 - A carving of an indigenous Japanese man. e ost e pensive ite in the store a spiritual sounding board from Mali. ousands of boo s line the walls of e oo rothel 7 - Jim browses Margaret Cochrane’s original watercolours.

8 - An African tribal mask.

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Spring, 2021

Flinders Magazine

Painting passion leads e f out of the dar ness A

second chance at life and a recurring dream led Hawker artist eff organ to em race a talent he had een har ouring since childhood.

And what a fortunate thing for the thousands of tourists who now visit his gallery each year.

It is not until you step inside the seemingly unassuming uilding on the site of a former supermarket, and wander into eff organ’s spectacular panoramic gallery to find yourself fully immersed in scenes of the Flinders Ranges, that you can truly appreciate

Words and photos a rielle all his talent. Large scale paintings, lights, ush sounds and Flinders landscapes transport you in and will you to stop and appreciate his work and surrounds. ven if art is not really your thing, eff organ’s gallery offers an immersive Flinders Ranges experience, one of the country’s largest rock collections and

even model cars to pique a range of interests. self taught artist, dysle ic and having struggled at school, eff said he was fortunate to have teachers in his early years at the Wirra ara Forest school who recognised his talent and it was there that he learned a out perspective and enjoyed painting and sculpting. owever, eff put his passion for art aside and followed in his father’s footsteps as an orchardist in the forest.

When times got really tough in the 1980s, with drought and high interest

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rates, eff and wife iriam sold the orchard and took up house painting full time.

It was a jo that took an almost fatal emotional toll. aving accidentally injected himself with paint from a spray gun, eff left house painting and found work driving for a local fuel company ut he struggled with his mental health as a result of the accident.

“The accident knocked me around pretty well, mentally I wasn’t coping and I ended up trying to commit suicide, eff said.

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Spring, 2021

Flinders Magazine

15

‘The gun went click instead of bang’

bove: e f organ’s Wilpena Panora a and at work in his caravan studio.

“The gun went click instead of ang.

“I considered myself a hristian efore that event ut afterwards it was the first time I had actually got down and prayed.

“Then I started having a dream to e an artist, every night actually.

“I got really cross with this dream ecause it wouldn’t go away and it didn’t make any sense. day off at home with his four oys eventually helped eff understand the recurring dream and set him on a new path.

“The kids had all these paints out and were painting and I said give me a go at that’, he said. “ y mother in law was there and she just looked at my paintings and said where did you learn to paint like that?’

“I said I didn’t know, I just did it.

“That night the dream stopped so I just went cra y painting every minute I had off. I set myself up in the caravan out the ack iriam thought I’d gone onkers until I told her a out the dream and she said, od’s telling you to e an artist’.

“It was years later efore I actually told her I’d tried to commit suicide.

Three months after the life changing dream, eff took a leap of faith, and ecame a full time artist. eeding a place to sell his art, he set up an e hi ition over an aster weekend at awnsley ark ut such was its success he stayed on until cto er.

own ut I also ought a major collection from the wife of the late uentin mith, a tour operator from uorn, who had a collection of over tonne, it’s not all here ut a lot of it is, he said.

“It took me a out two years to sort and clean, each one has een pressure washed and a huge amount of work has gone into getting it to where it is now.

“There were o es and o es in uentin’s shed ut it was like hristmas opening each one.

“There’d e something scrawled on the top, like rkaroola’, a lot of that stuff you’re not allowed to collect any more so we were very lucky to have that collection and it’s good to get it up so people can see it on display. eff still paints in his little caravan studio out the ack. e is modest a out his talent and almost em arrassed y people’s reactions to his art ut it is hard not to e in awe of what eff has created.

“It’s actually really hard to tell people what’s ehind the door of the gallery, eff said. “ ou can actually see them gla e over until they see it for themselves and it’s then you can see their faces change and they appreciate what is here.

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started having a drea ever night actuall

“The lack dog was catching up with me again after that initial e hi ition and it was on the way home from awnsley ark that we decided that we’d move up here to awker and I ecame artist in residence at awnsley ark for three years, eff said. ventually eff and iriam ought a little shop on a corner in awker and gradually the eff organ gallery has e panded over the past years.

There’s a gallery and shop at the front ut it is inside the panoramic gallery where visitors are lown away. eff’s huge acrylic paintings created with ulu Weathershield house paint in a uirky link to his past take you to Wilpena, rkaroola water hole a huge, circular painting of metres y three metres , illers Lookout, ooper reek and on’s reek.

Work is under way to e pand the offerings, with a classic car gallery featuring eff’s olls oyce ilver hadow, k II aguar and odel . nd, e citingly, a new Flinders anges shearing shed is popping up on site too.

With original native pine tim er

railings and gratings from the local Worum a shearing shed, eff’s plan is to take visitors onto the oards.

“It will e like walking into a shearing shed, he said. “ ou will e walking on original shearing shed gratings, with the smell of the shed still there. The history of Worum a will e restored.

“I’m really e cited a out this. I’ve got photos from three different shearing sheds and I’ll e involving local shearers who I’ll paint.

“The painting will take at least two years ut people will e a le to come in and watch the progress along the way.

“The locals are really e cited a out this as well ecause they’ve een going through drought after drought up here so it’s something to lift their spirits a it and they’ve een very supportive of it. side from eff’s artwork and more recently, a model car collection, he has three major rock collections in the gallery, one of the largest private collections in the country.

“I’ve had a passion for collecting rocks since I was a kid so I had a lot of my

to be an artist

Spring, 2021

16

Flinders Magazine

Spirit of the Flinders Alby Trotta, below, is one of only three distillers in SA who distills his own spirit. And (inset) ‘Distilling dog’, Ernie; “I think he sells more gin than me!”

A

l y rotta has the gift of the ga when it comes to sales.

But the success of his new gin label, Flinders Gin, is all in the tasting.

With its smooth drinking and traditional ush lavours converting even the most traditional eer drinking sceptics throughout the Flinders Ranges, the product is being lapped up by locals and visitors alike. aker y trade, l y sold a successful commercial aking usiness efore discovering he needed a passion project to keep him busy. in making fitted the ill perfectly com ining his love of distilling and fascination with rewing and uickly the Flinders Ranges beckoned. l y and wife Leah a health industry consultant ased in delaide found an old livery sta le in uorn, just streets from where Leah’s grandmother was born, and took a gamble on restoring the uilding and setting up shop’.

“I had owned large bakeries, which I sold a few years ago, and worked for a short time for other people efore Leah said to me, why don’t you do something that you enjoy?’, l y said. “ o we ought a property in uorn.

Leah would tell you it keeps us married if I’m kept usy so I set a out restoring the uilding, an old livery sta le where people would once come and drop their bags in the front three rooms, give their horses to the stable master and then go into town

Words

a rielle all

and do their shopping, come back and collect their horse and go ack out ush.

It was here that Alby installed a still, and Flinders Gin was born. nd while gin might e new’ to the Flinders, l y’s ush inspired lavoured li uor is a nod to oth his heritage and the ancient magic of the ush lavours.

“I’ve een fascinated y gin for a out years, l y said. “ y dad’s side of the family is from the south of Italy, from a place called an Marco Argentano.

“There they are distilling a product called Amaro, a spirit similar to gin, and it’s infused with local her s which they say are medicinal I don’t know if they are, ut I’m not going to argue.

“I’ve een ack and forth from that town a out four or five times and picked up the art of distilling, as well as doing a masterclass in London.

“The thing that really e cited me a out asing in uorn was a local guy, Lyle udley from Bushfood ustralia. e sells native ush foods and I thought what they’ve done in Italy, I could do here with native products like uandong, lemon myrtle, lemon pepper and wattleseed.

The first two offerings in the Flinders in range included a uandong lavoured gin, and Farrier’s in a London style dry gin. The uandongs are sourced

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locally through Lyle, as well as a num er of l y’s new neigh ours who have all gladly offered him supply from their trees, a direct re lection of the welcome he has received since moving to town. l y is one of only three distillers in South Australia distilling his own spirit in the production of the gin, ena ling him to completely control the process from start to finish.

“I make my own spirit – I brew it, I add sugar, water and yeast and it comes out almost like a eer, he said.

“Then I put it in the still and I distill it three times. The triple distilling helps make it a very clean spirit.

“Other distillers buy spirit in bulk and then distill it. The reason my gin tastes so

good is because I can control the brewing process and get a very clean spirit made from very pure ingredients.

“I’m a aker y trade so I’ve always een fascinated y yeast and how it reacts with lour, I’ve always also made my own eer from grain. I think this is an e tension of that rewing process and making my products from scratch really makes the difference.

“I’ve spent uite a lot of time trialing and testing and re doing recipes, it’s not something where I’ve just whacked some uandongs in and see what happens, there’s uite a process to it and I do have a team of a out people tasting my product efore it hits the market.

While it may have taken a little work to convince some of the local waterholes that gin is worth putting on the drinks menu, l y is loving life in the Flinders and the opportunity to travel around to the pu s, talk to the staff and teach them how to best appreciate the Flinders Gin product.

“I’ve een travelling to every pu between Melrose and Marree teaching them how to mi a good gin, l y said.

“It’s een a great e perience. ome funny times, like when I asked if a pu had gin glasses and I was told no, we’ve got schooners, utchers or handles’ and so, handles it was.

“But they have all een e tremely receptive and I’ve een mindful of keeping it easy and knowing that, if they can make a gin cocktail, that’s no more complicated

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Hayden Butcher, Hannah Stampke, Olivia Trotta, Aaron Drayton, Alby Trotta, Leah Trotta, Max Trotta and distilling dog Ernie. than a lemon, lime and bitters, so we’re in business.”

Alby said he was already looking for a larger premises with room for a bigger still to keep up with demand, as well as being able to open as a cellar door.

In his sights is also the possibility of expanding into whisky and rum production and incorporating his love of blacksmithing into a cellar door experience.

In the meantime, Howard the Travelling Van – a 1950s Zestline caravan

with its own story to tell is offering a mobile cellar door option for the business.

Alby’s family have been supporting him the entire way, with wife Leah, and children Olivia and Max actively involved in the business.

But a distillery would not be quite complete without a ‘distilling dog’ and the family’s dog Ernie – “a Groodle that forgot to ‘oodle’” and a trained dementia companion dog – is a constant at Alby’s side.

“Everywhere I go, Ernie goes,” Alby

said. ‘Ernie is a big part of the business and I think he sells more gin than me really.

“Distilling dogs are there traditionally to guard the spirits and look after the distiller and rnie fits that role very well.

The success of Flinders in continues to grow since launching in June and sales have gone through the roof, with Alby barely able to keep up with demand.

“It might sound corny but when you taste this gin it’s like tasting the Flinders’, that’s how it feels,” he said.

THE HOWARD The What:

Old Fashioned Glass 30ml Farrier’s Gin 3 Thin Cucumber Slices 1 tsp Cracked Pepper Soda Water & Ice

The How(ard):

Fill your glass to 3/4 with ice.

Pour in your Farrier’s.

Add the cracked pepper and cucumber.

Top with soda and stir. www.flindersgin.com

PROOF 1

EXPERIENCE Flinders Ranges THE PROOF 1 FLAVOURS OF OUTBACK Flinders&THE Ranges FLINDERS

2/9 PAGE ADVERT ($1,115) + ADVERTORIAL ($145) | AREA = FLINDERS RANGE

2/9 PAGE ADVERT ($1,115) + ADVERTORIAL ($145) | AREA = FLINDERS RANGES

& OUTBACK PLEASE CHECK ALL DETAILS OF VISITOR GUIDE

YOURVISITOR ADVERTGUIDE AND MARK ANY ALTERATIONS CLEARLY. LEASE CHECK ALL DETAILS OF

Take special care in checkingANY all spelling, contact OUR ADVERT AND MARK numbers and addresses including email and web LTERATIONS CLEARLY. to ensure their accuracy.

STANDPIPE GOLF MOTOR INN

STANDPIPE GOLF STANDPIPE GOLF MOTOR INNMOTOR INN

ke special care in checking all spelling, contact Whilst all care is taken in the preparation of this proof, the mbers and addresses email web once approval is responsibilityincluding passes to you (theand customer) Woof Media shall not be held responsible for any errors ensure theirgiven. accuracy.

which were not identified by you at the proofing stage. ilst all care is taken in the preparation of this proof, the ponsibility passes to you (the customer) once approval is PLEASE COMPLETE BY en. Woof Media shall not be held responsible & for RETURN any errors ch were not identified by you at the proofing stage.

12TH FEBRUARY 2021

HOW TO & RETURN PROOFS: LEASE COMPLETE RETURN BY 2TH FEBRUARY 2021 PRINT, SCAN & EMAIL to sales@woofmedia.com.au Triple distilled, small batch artisan gin.

REPLY EMAIL indicate any alterations and how you wish to OW TO RETURN EnjoyPROOFS: the rustic luxury of our native

proceed (as per the below responses).

Quandong Gin or our traditional style INT, SCAN & EMAIL to sales@woofmedia.com.au

Farrier’s Gin. Quorn, SA

CONFIRM YOURand BOOKING/PROOF: PLY EMAIL indicate any alterations how you wish to Private tastings by appointment oceed (as per the below responses).

Purchase our gin online or at one of our stockists.

See our website for details.

n | info@flindersgin.com.au www.flindersgin.com.au ONFIRM YOUR BOOKING/PROOF: make alterations and proceed n Please (no alterations) Approved0427 096 912

*Drink responsibly. Get the facts drinkwise.org.au

(minor alts $50 ex. gst) Approved (no alterations)

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Please make alterations and supply a further proof

• • • • • • • • •

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Bold family vision now a freshly brewed reality Words

w .discoveryhlidaprks.comau/s w .discoveryhlidaprks.comau/s

el itschke

I

t is almost 10 years since Dale Hobbs first discovered acka Brothers Brewery while hiking through the outhern Flinders anges.

Immediately, he knew in his heart this was a restoration project he and his wife ichelle could not pass up. ichelle shared that vision and when the “For ale sign appeared on the fence in , they knew that dream was ecoming reality.

The oint urton ased outdoor education and life skills teachers have now forged a new future for the th century property, which sits at the ase of ount emarka le, on the edge of the rural town of elrose.

“We had een looking for a heritage restoration project for some time and just knew something had to e done, ale said. “ eritage restoration is our first love.

We see something that others might think is a ruin ut we see its eauty and potential. ale loves hands on heritage restoration and project management. ichelle loves creating warm and inviting accommodation and event spaces. ogether, they are the perfect com ination to ring acka Brothers Brewery ack to life.

They purchased the property in ecem er and set a out restoring the uilding most in need of repair, the two story wool shed. “ fter sheep had een treading through the uilding for years, the rough render of the stone had een adly damaged, the tim er grating needed to e removed, ale said.

Four and a half years later, with support from much trusted local stonemasons and uilders, the uilding has een rought ack to its former glory, repurposed for high end group

e building has been repurposed for high end group acco accommodation and functions.

The warm and inviting spacious kitchen, dining and living area is central to all four king si e guest ensuite rooms, one with disa ility access. ownstairs, the e pansive cellar storage area has een transformed into a reathtakingly eautiful function room.

Front of mind for ale and ichelle throughout the renovation has een a strong desire to preserve the uilding’s past as a ottling plant from to and, following that, a shearing shed for the lee family for more than years. tunning oversi e arn doors and arched windows, shearing shed chutes and the rough sawn tim er shearing plant stand have een retained as design elements. tim er wool ta le repurposed with a glass top as the dining ta le, photos and artwork and a tim er dresser displaying acka Bros ottles and other memora ilia also feature in the interior

odation and functions Pictures: eridee roves

design storytelling’. “ lot of people are connected to this place whether they are direct descendants of the owners or families that worked at the rewery or in the shearing shed, or simply played in the uildings as children, ichelle says. “ any people who have come ack to see the changes literally have tears of happiness that something created y their fore ears is eing preserved.

“We continue to share our vision with the local community. This is an ama ing community in terms of generosity and

we have trust in the people here to help us. They inspire us to continue to deliver. djacent to the new guest house and function room is the five story Brewery ower.

This uilding also has stories to tell, commencing its life as a lour mill in the s efore ecoming the acka Brothers Brewery, producing eers enjoyed locally and as far away as Broken ill and Lyndhurst.

In years to come, the o s family is planning to rew its own craft eer in the second story of the tower ut, in the meantime, the ground loor has een converted into a modern, functional taphouse.

It is planned to open in cto er , showcasing up and coming outh ustralian eer, gin and whisky.

Local foodies and musicians will join the o s for outi ue events at the rewery on undays and school holidays.

“We want to create something really

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Flinders Magazine

e ac a ros rewer restoration pro ect has been a fa il passion pro ect for special for locals and visitors,” Michelle says.

In time, the narrow winding steps will e opened to all five loors of the tower, with plans for exhibitions of art and antiques.

The family is also planning to uild

ichelle and ale obbs and their three children ac

self-contained, two-bedroom cabins, with a common bike workshop and drying room, to provide additional accommodation and services for the growing number of mountain bike visitors to the region.

They are also renovating a two

bedroom cottage on the site, where Dale, Michelle and their three children, Jack, Will and Emma, live during each school break and assist with work on the buildings, the grounds and taking people on guided tours.

“Part of this project is about teaching

a and Will

our kids a strong work ethic,” Dale says.

“Our kids have lived the journey with us, been engaged in the process and have been rewarded along the way.

“We are very proud of them and they can be very proud of their work.”

& EXPLORE STAY &STAY EXPLORE STAY & EXPLORE

TRAILS OF HISTORY AND NATURE TRAILS OF HISTORY AND NATURE TRAILS OF HISTORY AND NATURE e restored ac a rothers brewer was opened to the public for the first ti e in une Picture: aniel rant

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People power key as Golden North WHEN you’ve won the title for Australia’s best ice cream for four straight years you have to be doing something right.

So, when things start to go wrong in the Golden North factory on a cold and wet winter’s day in Laura, there’s no panic or concern, just a calm commitment to process and even a healthy dose of laughter.

Flinders Magazine has been granted a privileged tour of these famous premises, which have been part of Laura’s DNA for the past 98 years. It’s a genuine South Australian success story built on hard work, smart business decisions and a stubborn commitment to quality.

But it’s not always smooth sailing and, as operations manager Rick Willis observes, this is shaping up as one of those days.

A handful of machines critical to the

Words: Paul Dowling Pictures: Andrew Manuel smooth running of this finely tuned factory, have gone on the blink.

Even the Golden Twin line, which once produced 1000 of the classic ice cream bars per day and now churns out 4500 of them per hour, is refusing to work today.

“There are gremlins in here, jokes Willis.

“And they like to come out to play with this stuff at night.

These issues are not uncommon in the colder winter months when demand dips and the machines have to be stopped and started more often. It’s an inconvenience that will add fresh time pressures but, if Golden North’s army of enthusiastic workers is feeling any stress, it disguises

it well. Even the guys packing boxes and driving forklifts in the storage area have smiles on their faces.

As Willis highlights, it’s the workers that are the heart and soul of Golden North, and it’s easy to notice an infectious camaraderie among the staff, as they go about their business in a loud, ustling, efficient workplace.

“For me, your staff are your iggest asset, Willis said.

“You can’t run a place like this without really good people and we’re lucky to have them. We have people who have worked here for more than 30 years. Recently we had three people retire who had worked here for 38, 39 and 40 years respectively.

“That continuity of service in a business is just unheard of these days.

We’re extremely fortunate that we get good people and they stick with us.

One of those workers is Michelle arman from ladstone, who’s een with

the company for 30 years. It came as no surprise to her when Golden North won leading consumer group anstar Blue’s award for Australia’s best ice cream for an unprecedented fourth consecutive year.

“I’ve always told people it’s the best ice cream in the world, said arman, who works on the packing line.

“It actually makes you a bit fussy. We like to eat what we make. You don’t want to eat some other ru ish for dessert.

Her packing line partner is Laura’s Tracey Wilson, who has been with the company for years.

“This place keeps Laura on the map, she said.

“I work here and my son used to work here and my dad who’s passed away used to work here. That’s three generations of Wilson’s that have worked here and I’m still here.

“I’m very happy here. I think because you’re here every day of the week you

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Spring, 2021

Flinders Magazine

scoops awards build up friendships and it feels like a family as well because without these guys it just wouldn’t work.

“They’re all mates. We’ve come to know each other really well.”

Golden North was founded by the Bowker family in the 1880s to supply milk and scalded cream to the mining boom town of Broken Hill and started making ice cream in 1923. It’s ridden the highs and lows like any business, even having to adapt to the realities of climate change as dairy farms started to vanish from increasingly parched nearby lands.

But it has always sourced its raw products from South Australia and, having changed hands several times, it has een owned y a group of five outh ustralian families since . Through it all, olden orth has kept surviving, mainly because of the quality of its product.

Golden North veterans Michelle Carman and Tracey Wilson share a laugh.

Rick Willis, Operations Manager.

Opposite page: No stress – the team behind Australia’s favourite ice cream.

“ ur advantage is we’ve always used fresh milk and cream and that gives you a etter taste profile and a higher uality product, Willis said.

“So, where our competitors are using all sorts of stuff like reconstituted buttermilk and a whole lot of water, we don’t use any of that. Premium products equal a premium result.”

The company doesn’t use palm oil either, the production of which devastates vast swathes of rain forest.

The e port market has ecome increasingly important to Golden North. It now pushes into China and is e tremely encouraged y its recent success in Vietnam. th year of When it cele rates its making ice cream in 2023, these same workers are sure to be a part of the big party. And who would bet against Golden North sticking around for another hundred years?

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Flinders Magazine

Part of the

etre ural which wraps around

e urg interior and a selection of Peterborough e orabilia

Railway heritage captured in eclectic exhibit If you duck into Chris and Cathy Woodman’s Peterborough Newsagency for a paper and a pen, you’ll be pleasantly surprised y The Burg, an eclectic part of their business that colourfully depicts and celebrates the history of the town.

Chris and Cathy transformed the store next door from a dilapidated and neglected space into The Burg nearly twelve years ago, and today about 8000 people per year walk through the door to admire the model train and learn more about this gem on the edge of the Southern Flinders Ranges.

The major drawcard is a working gauge model railway featuring steam and diesel trains, showcasing a snapshot of the railway and town in 1968.

Chris spent six months painstakingly 3D modelling the streetscape based on original buildings from the town in the 60s, complementing the 15,000 hours previously spent on the construction of the display.

There is also a metre mural depicting the town’s history that snakes around the walls. This was painted y respected South Australian artist Des Parker who, prior to retiring in the town, would paint backdrops for theatre productions in Adelaide.

For those wanting to know more about this historic railway town, Chris has compiled a minute video running on a loop as a helpful resource.

The Burg is teeming with little

pieces of history, such as a vintage Peterborough Saints guernsey dating ack to when the team joined the Northern Areas Football Association in 1962.

Kids will love Murdoch, a 213cm tall teddy bear, and his sidekick Little T, an aluminum dinosaur.

Chris and Cathy have lived in Peterborough for over 50 years, managing the caravan park before taking over the Peterborough Newsagency and creating The Burg.

For their efforts to display and celebrate the history of the steam town as part of their newsagency, they were awarded the Australian Newsagents’ Federation State award in 2012 and 2015,

following it up with the National Award the same year.

The name The Burg’ is a nod to a little known historical fact: the town was known as Petersburg until 1917 when anti erman sentiment was rife during World War One. A name change to Peterborough could not shake off the slang nickname people had attached to the town of The Burg’.

The e hi ition is free and open to the public seven days a week. For more information call 8651 2137.

– Isabella Carbone

PETERBOROUGH NEWSAGENCY The home of

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185 - 189 Main Street, Peterborough - Ph: 8651 2137

Open: 7 Days Mon - Fri 8am - 5pm, Sat & Sun 8am -12noon

Spring, 2021

Flinders Magazine

e Prairie otel le t now o fers a deeper ore detailed and resonant e perience and below acco plished brewer Lachie Fargher has ta en charge of a glea ing new icro brewer u ane is behind the bar

W

hen Ross and Jane Fargher bought the Prairie Hotel at Parachilna back in 1991, it wasn’t as if they needed to occupy idle hands.

As fourth generation Flinders Ranges pastoralists with two young sons to raise, spare time was as rare a commodity as freshly fallen snow but neither Ross nor Jane are the type to shirk a bit of hard work.

They uilt the rairie up from dusty old pub to international tourist attraction, a place where a beer at the bar or a meal in the dining room could be shared with a thirsty stockman or an international movie star.

Having set a new standard for outback hospitality, it would’ve been reasonable to expect the Farghers to sit back and enjoy the fruits of their labours.

Instead, they’ve chosen to take the high bar already set, and raise it even higher.

“There have always een challenges running a place like this,” says Jane. “ easonal luctuations and attracting staff to a remote location have always een tricky.

I just made it even harder but at the same time it’s actually

New direction for old favourite as Prairie raises the bar Words: Nick Ryan given us the chance to stop and think about how the Prairie can evolve and set itself up for future generations.”

The end result of all that thinking is the Prairie Hotel and Outback Lodge, a project capturing the spirit of the old Prairie while taking it in exciting new directions.

Major refurbishment of the bar and accommodation has taken place and the installation of a gleaming new micro-brewery overseen by eldest son and accomplished brewer, Lachie, will build on the success of the Fargher Lager project and extend the product range.

While the bar and restaurant will be open Wednesday through Sunday from 11am-4pm for those passing through -

advance bookings essential - the property is now set up for the exclusive use of Prairie Outback Lodge guests.

In keeping with this more bespoke approach, guests will also be able to arrange a selection of unique and carefully curated experiences from scenic lights to Lake yre and the hannel ountry to guided self drive Flinders expeditions and hosted tours of the near y diacara fossil field, one of the most significant fossil sites on the planet.

This has always een a special place an oasis among the red dirt and ancient hills, and now the Prairie Hotel and ut ack Lodge offers a deeper, more detailed and resonant experience than ever before.

What was always memorable, is now unforgettable. www.prairiehotel.com.au

Guided Day Tours Sunday to Saturday 9am to 3pm (March to October) Sunday to Saturday 10am to 2.30pm (November to February) Showcasing our rich exhibits of locomotives and rolling stock from as early as 1881, all housed in the newly restored 23 bay Roundhouse.

Marvel at the exquisite 1st class Transcontinental Lounge Car, the o e o s oto nspect on a an the onl e a n n t ple gauge turntable. The tour also nco po ates a s t to the a ll Museum and a self-guided tour of the Diesel Shed.

Sound & Light Show

Visitor Info Centre

Sunday to Saturday 7.30pm (Non Day Light Savings) Sunday to Saturday 8.30pm (Day Light Savings)

Sunday to Saturday 9am to 5pm (March to October) Sunday to Saturday 9am to 4pm (Nov to February)

At night Steamtown comes alive with its, not to be missed, Sound and Light Show. Discover why ete o o h locals a e so p o o their heritage and why visitors are left th a on e l app ec at on an p ess on o hat l e as like in a Railway town.

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2 Telford Ave, Peterborough SA 5422 | (08) 8651 3355 admin@steamtown.com.au | www.steamtown.com.au

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Flinders Magazine

MT REMARKABLE: RANGER TIPS Insider tips on the best places to visit and ‘must do’ activities from Ranger NIAMH DOUGLAS, thanks to the Department for Environment and Water’s Good Living blog.

accessible and only a short walk from the Day Visitor Area at Mambray Creek.

You’ll find yourself on a trail enclosed by rocky outcrops, native pines, gum trees and wildlife.

It’s very serene and makes you feel like you’re a million miles away from everything. It’s a great place for quiet reflection or peaceful activities such as reading, sketching or bird watching.

Located about a three-hour drive north of Adelaide in South Australia’s Southern Flinders Ranges, Mount Remarkable National Park is home to dramatic gorges, abundant wildlife, picture-perfect ranges and magnificent, scenic cliff-top views. It is truly breathtaking in every sense of the word.

The park is a popular destination for campers, hikers, bird watchers and cyclists.

What’s your favourite walking trail in the park?

The Hidden Gorge Hike. It’s a long and challenging 18km trail that showcases many highlights of Mount Remarkable National Park, including the beautiful Mambray Creek Valley, amazing views of the Spencer Gulf from the top of the Battery Track and the stunning geological formations of Hidden Gorge.

Top tip: Consider splitting the hike over two days and stay overnight at Hidden Campground, located 7 km from the Mambray Creek Day Visitor Area. This campground is one of 11 campgrounds that are only accessible on foot.

These campgrounds must be booked directly through the Clare Natural Resources Centre and due to safety reasons are closed during fire danger season (usually November to April).

People love coming in for weekend walks through Alligator Gorge and having their first campfires of the season at the Mambray Creek campground – once the fire danger season has ended.

Winter brings out the rejuvenating rains and wildlife. It’s a great time of year to go on multi-day hikes and really explore the park.

Spring is beautiful as everything is in bloom, the wildlife and birds are very active and it’s a great time for picnics by the creek with friends and family.

When is the best time to visit the park?

All seasons have their appeal, although autumn through to spring is our most popular time for visiting the park.

The first rains of the season generally come in autumn and it makes the park come alive.

Where’s the best spot to see a yellow-footed rock wallaby?

The yellow-footed rock wallaby is somewhat of an elusive animal however, there are a few places they can be spotted. Try along the Hidden Gorge Hike, up on the Battery Ridge,

Which campsite is your favourite and why?

While all of our campgrounds are lovely and offer different experiences, I personally like the Baroota Campground. It’s easily accessible and offers a more secluded bush camping feel, with the bonus of being just a short drive away from the facilities like hot showers at the Mambray Creek Campground.

Top tip: No tent, no worries! You can book the Mambray Creek Cabin at the Mt Remarkable Campground. It sleeps four people in bunk beds and has cooking facilities.

What’s Mount Remarkable National Park’s best kept secret?

The Mambray Creek Valley. It’s easily

Park Ranger Niamh Douglas. and along the Mambray Creek Valley toward Scarfes Hut. What’s your favourite activity to enjoy in the park?

Having lunch down at the Day Visitor Area at Mambray Creek. It’s lovely sitting among the wildlife and listening to the creek trickle past.

It’s a great spot to enjoy time with family and friends.

To read more great stories about South Australia’s environment go to https://www. environment.sa.gov.au/goodliving. This content was originally written and published on the South Australian Department for Environment and Water’s Good Living blog and has been reproduced here with permission.

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Alligator Gorge is a popular for weekend walks.

FAT TYRE FESTIVAL T he annual Fat Tyre Festival once again lured thousands of guests to Melrose for the June long weekend.

Now in its 18th year, the festival continues to grow and, this year, more than 400 cyclists registered to ride the network of mountain bike trails along the base of Mount Remarkable.

The cara a ark wa ully booked with more than 350 guests

Photos: Sam Bruce @SBDynamics

and the showgrounds attracted a y ore a ilie had le ty o e tertai e t o tio with mountain bike lessons for beginners and advanced riders alike, exciting exhibitions and cra t a d creati e o tio for the kids. Melrose is now a mountain bike Mecca thanks to the energy and i io o ro rietor o the local ike ho

a d ca e er The dge a d e e t manager Kerri Lee-Bruce.

There are ore tha k of mountain bike trails in and around Melrose and they’ve all been built and dug by local cycling enthusiasts.

One has even been carved out by local hee

Spring, 2021

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Quirks of the Quandong Australia’s native food movement is booming as consumers in increasing numbers prioritise health and sustainability. Rebecca Sullivan co-founded indigenous food company, Warndu, with her partner Damian Coulthard, who comes from Adnyamathanha country in the Flinders Ranges. Here, she tells of the importance of the humble Quandong to her partner’s culture … and her kitchen!

Y

ou know it as Quandong, we call it rti. The jewel of our Flinders Ranges. nd its iggest fan town is uorn, self proclaimed home of the uandong. ou’d e hard pressed to drive down any street of this town in ukunu coun try without noticing a uandong in spired usiness, from the long standing uandong af to the uandong rt Gallery.

The rti antalum cuminatum or ative each, is pro a ly one of the more common things in our pantry today. ronounced “ o ti , it comes in many shades of pink, right through to jewel like red. popular fruit for its tartness ut also widely coveted for the large seed inside, which is used to make jewellery. uandongs are of huge importance in dn yamathanha culture. They are local to the Flinders anges, my partner am ien’s arta country . ome of his earliest memories of them are with his op. In fact, still, every year, there is great e citement among family mem ers when the fruits egin to turn many shades of pink and red. amien’s mum and dad fill ags of the fruit for us from their own trees and trees in secret places and stuff the free er full to the rim for safekeeping.

There are literally hundreds of ustralian native fruits found on vines, shru s, ushes and trees. uring differ ent times of the year these fruits are part of a staple diet in different original communities. nlike our supermarket shelves which are these days stocked with straw erries and pineapples in winter,

these fruits are most certainly intermit tent and only seasonal no greenhouses and irrigation systems are in place to protect a harvest from drought, fire or environmental catastrophes. nlike the sweetness associated with most fruits found in the market these days, there is no mango or pawpaw e uivalent. o truly appreciate native fruits, we need to adjust our e pectations to accommodate itterness, acidity and a high amount of sourness. These fruits aren’t eaten as snacks every day, they are a treat. They are a reak in the diet or used as medicine like, for e ample, the mighty powerful akadu lum which is the highest source of itamin on the planet. It’s a magic olive si ed plum and we take it ourselves in powder form when travelling or feeling run down. ouch wood, we haven’t had any lurgies for a good couple of years.

While, like all ustralian ative foods, they have their own local language name depending on what area they come from, they all have common or collo uial names too, many of them simply referred to as wild’ or native’ apple, peach, cherry etc.

It can e confusing so, as with all these foods, it’s est to always try to get the otanical name too.

For us the fruits and lowers of our ackyard are pure eauty. While chal lenging on the palette at times, they truly low your mind and open it to the possi ility of a whole other lavor profile you didn’t even think was possi le to taste. When possi le, get them fresh and, if not, fro en or dried. uandongs are the perfect start. nd uandong ie, even etter.

Rebecca Sullivan: Quandongs are of huge importance to Adnyamathanha culture.

‘Urti’ Quandong Pie

Method

This recipe is so special to us as it is Damien’s late Nan, Barb’s. Every one of Damien’s family members makes this pie, which is renowned in the Flinders Ranges, home of the Urti. So, when we make this pie, it’s in Nana Barb’s honour. She had a real sweet tooth!

Combine the fruit with the sugar and orange juice, stir, cover and let stand for at least five minutes, or, if you have time, leave overnight.

This will create a thicker filling.

Transfer the quandong mixture to a saucepan and cook on low for 10–15 minutes, stirring frequently.

Preheat oven to 180°C. To make the pastry: Place flours, (spices if you choose) and butter in a large bowl and rub with your fingers until it resembles breadcrumbs. Add water and mix with a butter knife until the pastry just comes together. Divide into 2 portions and roll each out to a 28 cm circle on a wellfloured surface.

Line a lightly greased baking tin with one circle of pastry.

Prick the base with a fork. Fill with quandong filling, and trim the edge of the pastry.

Cut remaining pastry into smaller circles using a 7 centimetre round cutter.

Mix the egg and the cream together. Brush the edges of the pastry with the mixture. Lay circles of pastry over the pie, overlapping slightly. Brush the top of the pie with the egg mixture. Sprinkle with sugar. Bake for 30–35 minutes, or until golden.

Ingredients Pastry 2 cups (300 g) self-raising flour 1 cup (150 g) plain flour 200 g butter, chilled and chopped 125 ml iced water Pinch of salt 2 tbsp cream 1 egg, beaten 1 tsp ground wattleseed or lemon myrtle (optional) Sugar, for sprinkling on pastry top Filling 500 g fresh (or frozen and thawed) quandong, for sprinkling ¾ cup caster sugar, plus extra 1 cup orange juice (just enough to cover the quandong)

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Spring, 2021

Words Lauren ohnson

Flinders Magazine

27

B

y a small tin shed nestled among the rolling, rugged hills of the northern Flinders anges, ristian oulthard can e found with a piece of wood in hand and a story to tell.

The dnyamathanha man is fiercely proud of his family’s history and his culture and, now, through Wadna, the Blinman ased usiness he created with wife a rielle, he spends his days sharing that culture and stories with others.

It started as a weekend ho y, allowing Kristian to practice traditional woodworking skills passed down from his grandfather and great grandfather and to supplement his regular income from a career in the mines. rowing up at epa unna, located etween Leigh reek and rkaroola, Kristian always had a strong connection with his peoples’ land and culture.

Working as a ranger at Balcanoona kept ristian close to home efore a shift to ueensland and su se uent career in the mines led he, a y and their family to Whyalla.

But in early , the couple made a decision.

“We ought this land three and a half years ago with the idea that we were going to do something we just didn’t know what, said a y. ventually, they decided to leave their jo s and their Whyalla home and turn their part time sales into a full time usiness.

“We were going to open at Easter 2020 ut I put a stop to that, said a y.

“We were planning to do markets ut we got locked down for three months and we decided to uild our shop instead. “ I made us say, we need to come home’, ristian e plained.

Wadna was officially opened in cto er , and it has uickly grown.

“The first week we were open, we said jokingly that if we made a day we were going to e happy, said a y.

But from the day they opened they’ve een lown away y the support and enthusiasm from oth locals and visitors and the way their usiness has grown and evolved.

Wadna has expanded to not only sell ristian’s hand carved traditional wooden artefacts and a y’s jewellery and hand sewn ags and creations, it now supports several other mem ers of the dnyamathanha community, who create and sell woven items, paintings, artworks and other pieces through the Blinman shopfront.

When he’s not with a tour group, ristian is often found carving a coolamon, walking stick, or a traditional Australian Native Plant Production Nursery

Open 7 days 9am to 5pm We also attend markets regularly in the towns of: Wirrabara, Port Pirie, Port Germein, Jamestown, Kadina, Orroroo, Burra, Gawler, Angaston, Peterborough and Clare

59 Stephens Street, Booleroo Centre Phone: 0447 458 769 Email: brenton@nuthinbutnatives.com.au

Kristian Coulthard’s traditional woodworking skills were passed down by his grandfather and great grandfather.

Wonderful Wadna carves own piece of history tool or weapon, depending on the grain and shape of the piece of wood. ften his pieces sell the moment they’re complete as visitors o serve his craft and enjoy a friendly chat y the shed.

In a further testament to his skills, ristian has recently completed a commissioned set of traditional carved weapons, tools and a coolamon for a cultural display in his hometown of epa unna. arving artefacts is a tradition he is proud to continue.

“There are only a few people that still do it and it is a skill that’s getting left ehind, he said.

“But there’s een a it of a resurgence in it lately. A lot of Yuras from all around are ecoming interested in it it’s a way of keeping a it of our culture alive.

“We’re from a community of creators, and we’ve always created stuff out of very little.

“If my grandfather saw how uickly I can make things these days with modern tools and the finish of it, he would e so proud. “ ome of my first memories are of my great grandfather Walter oulthard carving a snake. few months later, he died. I still have that snake.

In less than a year from opening their doors, the couple’s vision to share Kristian’s culture has expanded and evolved eyond their dreams.

The surrounding country is rich in dnyamathanha history, including ancient rock carvings, and ristian offers cultural tours at Sacred Canyon, Glass orge, rkaroo ock and ingly ell, with tailored tours also an option.

“The tours have een great, ristian said.

“I work with student geologists and school groups, and link the cultural side of it and mythology with the geology as well.

“If it’s a school group, I teach the mythology and the stories a out respect, and looking after each other.

Kristian and Gabby Coulthard opened Wadna in October, 2020.

He also hosts cultural awareness workshops, something ristian feels needs to e taught on the land, not in a classroom. ristian and a y said there was a growing awareness and respect for original culture and history. “ eople are more conscious of going on a cultural tour now, and uying something that is actually authentic, a y said.

“People are wanting to hear the local stories, whether it e traditional stories from us uras, or pastoral stories or the mining side of it, ristian added. “ t the end of the day, we all have a story to tell .

While some of ristian’s carvings come with a high price tag, the couple is conscious of making their range accessi le to everyone.

“The opening of Wadna has also forged unexpected connections. ristian has een contacted on multiple occasions y people asking for

help identifying the origins of wooden artefacts they’d purchased from the area in decades gone y some of which he has een a le to identify as eing crafted y his grandfather and great grandfather. “ n older lady came to me and said her dad had a oomerang he’d ought from an old man in ort ugusta who used to operate a crane. The man was my grandfather, lem oulthard, he said.

Others are returning artefacts that originated in the Blinman area, such as knives and spear tips.

“We’ve had people returning things their grandparents collected, ristian said.

“People are sending us photos of oomerangs and walking sticks, asking if we think it was my grandfather’s or great grandfather’s work.

The success and growing reputation of Wadna has also enefited local usinesses and, in turn, the local community is right ehind Wadna’s success.

Spring, 2021

Grazing the gorge since 1854 28

Flinders Magazine

Words tacey avidson

Wattle Park is a sheepfarm run by fourth generation farmer Robin Pole, his wife Michele Smith and their children Henry and o as

P

ort Germein Gorge has all the spectacular features you’d expect in the southern Flinders Ranges, its winding road best taken at a slow pace, not just ecause of the sheer drop offs metres from the car, but also to take in the stunning scenery rising from either side.

On a tight bend, about halfway between the Augusta and Horrocks highways, there’s a slice of land that fits two homesteads and a shearing shed.

Despite the humans inhabiting this space, the hills which dive down either side of the property and a creek that runs precariously close to the buildings, remind you Mother Nature is the real ruler here and people are only here on her terms.

This is Wattle ark, a farm run y fourth generation farmer Robin Pole, his wife Michele Smith and their children Thomas and enry. nd Wendy’s at Wattle ark is a stone homestead built in 1938, converted by the family into a farm stay Bed and Breakfast accomodating up to six people.

Robin runs poll merinos, primarily for their wool, and while the hills may seem daunting to the outsider, he has some reliable tricks to navigate his sheep to where he needs them.

“Good dogs,” he explains.

There’s also a good chance he’s got one leg shorter than the other.

Robin’s ancestors came to the district in 1854 “buying a little bit of land here and a little bit of land there” until they had what is now known as Wattle ark and, despite his long history of combining a 20-year wool classing career with helping his parents erv and Wendy on the farm until he took over, he doesn’t take the property for granted.

“It gives me a sense of purpose,” Robin says. “I feel like I am contributing to society, producing fi re and food for the people of the world. It is a beautiful property.

Michele’s background is a little different, growing up in near y ort ugusta efore moving to delaide after school to join the police academy.

“It was the ’80s and, when we started,

BELOW: Wendy’s at Wattle Park BnB; obin Pole surve s the land

females had only been training as cadets for two years,” Michele said.

“We were told at the start it was a waste of time training us as we would just go and get married and have babies.”

Well, ichele showed them what she thought of that statement, going on to ecome the first female course captain.

And that was just the start of an esteemed career in the force.

“The uniform was more a out decoration than practicality,” she said.

“We had to wear high heels and carry a hand ag for our gun and handcuffs so that usually got left in the ack of the car.

“The skirts were so tight and, while they did have pockets, we could only fit a notebook in it and that was it. I got sent home one winter’s night in Adelaide as I had dared to wear trousers to work. I was told to go home and get changed into a proper uniform and I had to show him that I did, so I changed and showed him I had, then went back and changed into trousers again.” fter stints in indley treet and ort Adelaide, Michele worked across regional South Australia but when a position came up in Port Germein, Michele’s family connection to the seaside town saw her jump at the opportunity.

“Whenever I would drive home and the sea was on my left, the hills were on my right and I was heading north, I would be ‘right, I am home’.”

Michele won the position at Port ermein, ecoming the first female police officer in ustralia to e appointed to a

one-person station, but the move also connected her with Robin.

“When ichele came to ermein, Wattle ark was in the Wirra ara policing district, and she sort of annexed it into her district so I was under her control,” Robin said about their union. ichele’s version differs slightly and describes how they met when her volleyball friend decided she had to stay and the best way to do that would be to marry her off to a local.

Robin and Michele were married in 1997, on the day the Adelaide Crows won their first premiership.

Michele returned to work from maternity leave to a newly created position in Port Pirie aimed at working closely with the community on drug and alcohol issues and education, a position that evolved into a crime prevention sergeant’s role. When the same position opened in 2016 in Port Augusta, Michele successfully applied, wanting to finish out her policing career where she grew up.

While ichele’s career in the force earned her an Australian Police Medal (APM) on the Queen’s birthday honours in 2014, outh ustralian olice fficer of the

Year in 2007 and the respect of countless people across regional Australia, ill health brought on early retirement.

In 2014, Michele was diagnosed with bowel cancer. It was also the year the horrific Bangor ushfire ripped through their property and devastated the ranges. aused y lightning, the fire urnt , hectares in days. fterwards, other Nature let loose with heavy rains, soaking the firegrounds ut the lood damage caused the Port Germein Gorge Road to close for six months.

Two years later a secondary tumour appeared in Michele’s right lung but doctors were a le to cut it out. This was repeated a year later.

“It was about that time something needed to change, so I applied to reduce my hours and work part time,” Michele said.”

Seeing a position with the local Member of Parliament in 2018, Michele pulled together an application and CV the night before applications closed and got the job.

However, the cancer was back, and after alancing treatment and work for a time, Michele called it a day on working life in December 2020. She continues with low-key, successful treatment.

One would be mistaken if they thought this retirement meant long trips in the recently bought caravan as farm work still called and ichele used the time to finally bring to fruition her goal to turn the original Wattle ark homestead into a ed and breakfast.

“Wendy’s Wattle ark has een home to three generations of Poles, the most recent of whom was Robin’s mother Wendy, ichele said.

“Wendy was known, loved and respected throughout the district. The kettle was always on, the food was always plentiful and, if you asked a question, you got a direct and honest answer. And we mean direct! “ ow Wendy’s welcomes everyone but you will have to save your uploads for another time as there is no internet here and no mobile phone service,” Michele adds, highlighting yet again that, in the gorge, Mother Nature always has her way.

PUZZLES No. 042

To solve a Sudoku puzzle, every number from 1 to 9 must appear in: each of the nine vertical columns, each of the nine horizontal rows and each of the nine 3 x 3 boxes. Remember, no number can occur more than once in any row, column or box.

easy

3

2

8 4

9

6 1 5 7 8 5 6 4 4 6 3 9 7 6 8 2 4 3 4 3 5 9 8 7 7 5 medium

6 9 3 1 6 8 3 2 9 5 5 4 7

1 5 7

QUICK CROSSWORD ACROSS

1 4 9

3 4 5 6 7

Deserve (5) Southern US state (7) Modernised (7) Adds to (9) River flowing from Tibet to the Arabian Sea (5) 8 Envoy (9) 13 Sadness (9) 14 See (9) 15 Establish (9) 17 Things of consequence (7) 18 They conquered England in 1066 (7) 21 Soak (5) 23 Seaweed wrapped rice (5) 24 People who favour black clothes and makeup (5)

Public assembly (5) Metallic element (9) German-speaking country (7) 10 year periods (7) German city (9) Result from (5) Sound of indigestion (3) Wielding (11) Evaluations (11) Knight’s title (3) Non-PC (5) Terrible beating (9) Clique (7) Attack (7) Utilises (10) Objects (5)

10 11 12 13 14 16 19 20 22 25 26 27 28

DOWN

1 2

No. 042

Dreads (5) Materials (9)

DECODER

No. 042

2 3

7 9 8 2 3 9 8 4 hard

8

24

25

26

2

3

4

5

6

7

8

9

10

11

12

13

10 11 12 13

J

9-LETTER WORD Using the nine letters in the grid, how many words of four letters or more can you list? The centre letter must be included and each letter may only be used once.

No colloquial or foreign words. No capitalised nouns, apostrophes or plural words ending in “s”.

Today’s Aim: 12 words: Good 18 words: Very good

C

F

R

N

E

E

D

E

E

3 LETTERS AGE AID ART ASH BEE CAM CAR CHI DAB EAR EGO EKE EVE EWE GEE LET LSD NAB NEE ODD PEN RYE SEE URN

5 LETTERS ABACK ABBEY ABUSE ACRES ADOBE ADORE ADULT AGAIN ARISE AROSE ASIDE ASPEN CALVE CEDAR COALS COBRA DUNNO ENTER ENTRY ERASE

4 LETTERS AWES BYES CEDE CENT CYST EARN LAST MASS OMEN SLIM STIR UTES WATT WEST

No. 042

ESSAY GAUNT IDOLS INERT INPUT KNEES LEARN LEMON LUNAR MAMAS MIAOW NINNY NOISE NOTES OKAYS ONSET PEDAL RESET SABRE SCANS SENDS

SENSE SKIMS SNIPS SPACE SPICE STAIN TENSE TERMS TILES 6 LETTERS CHEATS ERECTS SLEETS WHILST

cede, cere, creed, decree, deer, defence, defer, DEFERENCE, erne, feed, feeder, fence, fenced, fencer, fend, fender, fern, free, freed, need, recede, reed, reef, reefed, rend

QUICK QUIZ

1

The annual Sundance Film Festival is held in which US state?

2

On what wedding anniversary are rubies the traditional gift?

3

Who played Nancy Drew in the 2007 film of the same name?

4

When was the last Australian republic referendum held?

5

S M A R T W A T E R A R O M A

Who is the daughter of Marcia Hines (pictured), also a singer?

6

Which Indian state separates the nations of Nepal and Bhutan?

No. 042 Insert the missing letters to make 10 words – five reading across the grid and five reading down.

NOTE: more than one solution may be possible

7 LETTERS ASHAMED BESEECH BLOCKED IMPINGE RELENTS TENABLE 8 LETTERS COUNTESS DELUSION RELOADED SUBURBAN

20-08-21

M

P

A S T I

M I

7 5 9 3 1 6 4 2 8

2 9 4 3 7 1 5 6 8

E C

5 7 6 8 9 4 1 2 3

8 3 1 6 2 5 9 4 7

6 1 8 2 4 3 7 5 9

3 4 7 9 5 8 6 1 2

9 2 5 1 6 7 8 3 4 5 3 7 9 2 8 6 1 4

E

9

1

A

1 5 3 7 8 2 4 9 6 6 2 9 5 4 1 3 7 8

I S

23

4 8 9 5 3 6 2 7 1

7 6 2 4 1 9 3 8 5

1 3 4 2 5 8 6 9 7

2 6 8 7 4 9 3 5 1

4 9 7 8 6 2 5 1 3

8 1 4 6 3 7 2 9 5

3 6 2 4 8 9 1 5 7

7 9 8 1 5 2 4 3 6

4 5 1 7 6 3 8 2 9

9 4 3 8 1 5 7 6 2

1 7 6 2 9 4 5 8 3

P

22

I

21

O

8

P

20

E

7

14 15 16 17 18 19 20 21 22 23 24 25 26

19

A

T

6

18

A A

5

17

5 8 2 1 3 7 9 6 4

3 1 6 5 9 4 7 8 2

6 2 1 9 7 3 8 4 5

8 4 3 6 2 5 1 7 9

9 7 5 4 8 1 2 3 6

2 8 5 3 7 6 9 4 1

Puzzles and pagination © Pagemasters | pagemasters.com

S

4

25 words: Excellent

hard

5x5

3

16

medium

2

15

easy

1

14

1 3 6 9 7 3 3 5 1 8 9 6 3 2 1 7 1 3 2 5 6

WO E L AMG V F U T X Q

4

9

B Y K H C I Z DN R S P J

7 6 9

WORDFIT

7

In The Munsters, what was the name of Lily’s brother?

8

How many times did Phar Lap win the Melbourne Cup?

9

What is the oldest newspaper still in circulation in Australia?

10 A White Russian consists of coffee liqueur, cream and what?

ANSWERS: 1. Utah 2. 40th 3. Emma Roberts 4. November 6, 1999 5. Deni 6. Sikkim 7. Lester 8. Once 9. The Sydney Morning Herald 10. Vodka

SUDOKU

PUZZLES

Puzzles and pagination © Pagemasters | pagemasters.com

GIANT CROSSWORD ACROSS

1 5

9 13 14 16 17 18 19 20 25 26 27 28 30 33 37 41 42 43 44 47 50 53 56 57 59 60 65 66 67

Green (7) The bone and cartilage framework of the body (8) Someone injured or killed during military action (8) Offer for the greater good (9) Of the universe (6) Drug (8) Hard to capture (7) Full or twists and turns (8) Additionally (8) Genuine (9) Cloudy (8) Furtive (6) Ignominy (8) Fate (7) Blessing (7) According to the numbers (13) Ditzy (8) Trio (5) Small shrubs or trees growing below larger trees (11) Shoot, twig (5) The Christmas season (8) Ornament (13) Public transport in Venice (7) The granting of immunity for past offences (7) Likely (8) Nerve cell (6) Shortened or familiar appellation (8) Decoration, adornment (9) Suffocation (8) Official list (8) Chief city (7)

68 69 72 73 74 75

No. 014 A pasta (8) Hinder (6) It’s 20/20 (9) Throw overboard (8) Footnote (8) Afternoon rests (Sp) (7)

DOWN

1 2 3 4 5 6 7 8 9

10 11 12 14 15 21 22 23 24 29 31 32 34 35 36 38 39 40 45

Innards (7) New player (7) Stupid (7) Three-pronged spear (7) One who doubts accepted opinions (7) Zodiac sign (3) Male cat (3) Required (9) The art of film photography (14) Startled (9) Express regrets (9) Divide into three (7) Rust (7) Pupil (7) One (4) Bargain in a petty and tedious manner (6) Shade of colour or meaning (6) Article, particular (4) Burlesques (7) Mowing tool (6) Guard (6) Of the tide (5) Economises (7) Australian naturalist (5) Unquestioning subordinate (6) Myth (6) Future pension fund (14) Shallow lake (6)

60 Mythical creature with the head of an eagle (alt. spelling) (7) 61 Retracts (7) 62 Deadlock (7) 63 Tense, irritable (coll) (7) 64 Crude implements from early humanity (7) 70 Saucepan (3) 71 Speck (3)

46 48 49 51 52 53

Foil (6) Capital of Samoa (4) Confuse (4) Compass direction (9) Offensive (9) Portable wind instrument (9) 54 Scrutinise (7) 55 Playhouse (7) 58 Enthral (7)

ANSWERS:

25-06-21

RE

AD

Starting with the seven-letter word, drop a letter and form a six-letter word. Continue in this manner until you reach the single letter at the bottom. You can rearrange the letters in each step, if necessary.

A S P E C T S

ED RO CH

IT

No. 010

MI

EK

S

There may be more than one possible answer.

ANSWERS: ADMIRE, ADROIT, REEKED, ITCHED

CROSSMATH +

÷ ×

× +

= 27 ×

× +

×

= 140 –

+

= 11

=

=

=

14

37

6

Insert each number from 1 to 9 in the shaded squares to solve all the horizontal and vertical equations.

Multiplication and division are performed before addition and subtraction.

6 × 9 ÷ 2 = 27 + × × 5 × 4 × 7 = 140 + + – 3 × 1 + 8 = 11 = = = 14 37 6

×

No. 14

ANSWERS: ASPECTS CASTES SEATS SEAS SEA AS S

There may be more than one solution

HOW WELL DO YOU KNOW...

1. Which famous Australian actress was Graham involved with during the 1980s?

A. Naomi Watts B. Cate Blanchett C. Nicole Kidman D. Toni Collette

4. How many children does Graham’s season one character Pav have in The Heights?

A. One B. Two C. Three D. Four

2. Which underworld figure did Graham play in Underbelly?

A. Jason Moran B. Carl Williams C. Lewis Caine D. Mark Moran

5. In which Australian state was Graham born?

A. Victoria B. New South Wales C. South Australia D. Western Australia

3. Which of the following Australian drama series was Graham not in?

A. Blue Heelers B. All Saints C. Neighbours D. Good Guys Bad Guys

WORD TRIANGLE The starting letter could be in any segment, and all subsequent letters are able to be connected following a path through the gaps in the walls. You may only enter each of the segments once, and all letters must be used.

O

No. 010

C

4x4

1 5 6 7

Baby deer Attract Region Breath hard

DOWN

M U N E N D A D I A T S

HINT: The answer is multiple words.

Marcus Graham

No. 010 ACROSS

P

ANSWER: STANDUP COMEDIAN

Place each of the tiles of letters into the blank jigsaw below to create four sixletter words going across and down.

DROP DOWN

ACROSS: 1. Fawn, 5. Lure, 6. Area, 7. Pant DOWN: 1. Flap, 2. Aura, 3. Wren, 4. Neat

No. 014

ORIGINAL PUZZLE

ANSWERS: 1C, 2C, 3C, 4B, 5D

EDGEWORD

1 2 3 4

Flutter Spiritual 'glow' Type of bird Tidy