2021 Valley Mag (Autumn Edition) by Plains Producer

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Valley Featuring news and views on the people of South Australia’s Mid North

Nick Ryan reviews the Valley’s top drops Full Gourmet guide Top chef’s need for speed

Mad Bastard

Mark Barry on wine, humour and acts of sheer bastardry FREmEn Autu 2021

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Valley Magazine

Valley Magazine Autumn 2021 Volume 1, Edition 1 Publisher Andrew Manuel

Editor Paul Dowling Contributors Paul Dowling Gabrielle Hall Ethan Allen Nick Ryan Photographers Ethan Allen John Krugger Lisa Schulz Design James Manuel Advertising Renee Bennett Bronwyn Helgeson Leanne Mashford sales@plainsproducer.com.au 08 8842 1427

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

Valley

Welcome to our Mid North wonderland Welcome to the very first edition of alley Maga ine - our fresh take on the rich and rewarding lifestyle of the wonderful Mid North. Twice a year, in April and September, we’ll showcase our stunning landmarks and vistas and get you up close and personal with some of the region’s most captivating and controversial characters. f course, there’ll be a focus on the alley’s world famous wines and we’ll explore its blossoming food culture. ut there’s much more to the region than its luxurious eating and drinking experiences and we’re determined to feature those attractions as well. I hope you enjoy our first edition. We show you the Watervale Hotel’s secret garden, another side of Slate’s head chef and feature the rugged beauty of an outback station near urra. And we loved finding out what makes the Mad astard tick, really appreciating his candour and his enthusiasm for our photo shoot. We welcome aboard Nick yan for his expert wine reviews and he catches up with another prominent winemaking personality, Marnie oberts. alley Maga ine is inserted in our main publication, The Plains Producer, which covers the Adelaide Plains, the Lower and Mid North. Plenty of copies also will be distributed at popular public places like tourism centres, cafes, wineries and various retail outlets. The Clare alley Tourism area stretches far and wide and you’ll find plenty of hidden gems in the region’s lesser known locations. Are you prepared to get o f the beaten track When was the last time you were out of mobile phone range It’s time to turn o f the blasted thing and get exploring! This year the Clare alley Gourmet Week runs from May - 3 and will again bring thousands of tourists keen to engage all of the senses - and that’s what visiting the alley is all about. Summer views of golden wheat fields and vibrant vineyards are giving way to the vivid shades of autumn and our chilly but spectacular winter isn’t far behind. The rugged beauty of the alley should be

Project Manager Renee Bennett

Featuring news and views on the people of South Australia’s Mid North

Nick Ryan reviews the Valley’s top drops Two-page Gourmet guide Top chef’s need for speed

Mad Bastard

Mark Barry on wine, humour and acts of sheer bastardry FREEn Autum 2021

Front page – Mark Barry Photo: Ethan Allen

GET THAT TOYOTA FEELING! “OUR CUSTOMERS ARE AT THE HEART OF WHAT WE DO!”

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experienced at all times of the year. If you’re like me, the routine of life is always hounding you. There are always more jobs to be done or reasons to stay at home. ut if you are reading this sitting on the couch at home, why not plan to take a relaxed Sunday afternoon drive and discover for yourself why the alley is such a magical place. I still remember as a child cooking some snags over a small campfire on the side of the road after getting lost down a Clare alley backroad. Grab your family or friends and make a day of it or stay for a bit longer - you won’t regret it. I hope to see you on the backroads somewhere soon. Andrew Manuel Publisher

Andrew and Merridy Manuel.

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Our Team

Paul Dowling

Renee Bennett

Gabrielle Hall

Ethan Allen

John Krüger

After more than 30 years in mainstream print and broadcast media, Paul made the tree change to the Clare Valley from Adelaide five years ago and he’s proud to edit the Valley Magazine’s first edition. ou’ll often find him rela ing with wife, Kelly, and taffordshire errier, cout, with a glass of red wine in hand and contemporary British jazz playing loud.

As an e perienced media professional, Renee enjoys bringing new pro ects to life by using local community connections and project management strategies. he is e cited to provide a premium product that showcases the wonderful aspects of the Clare Valley, from arts and culture, to food and wine and everything in between.

A born and bred Mid North girl, Gabrielle has lived in Clare for almost 20 years. Formerly an ABC Radio reporter and agricultural journalist at Stock Journal, she’s also worked in public relations and as a freelance ournalist and photographer. Gabrielle loves cheering on her boys at the cricket or footy or spending time with them out bush or on the river.

than began working at the Plains Producer while studying as a year ten student at Balaklava igh. is eagerness behind the lens shone through in his creative, abstract, wide-angle pics. Always looking to perfect his craft, he has snapped the Valley Maga ine’s first cover photo. Fun Fact: than carves up a dance oor whenever Michael ackson is played.

With many Clare connections, John Krüger has been shooting as a freelance photographer around South Australia for the past 17 years. is favourite sub ects are amazing food and interesting people. ohn loves positive stories and using his pictures to bring them to life.

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Inside

There’s something in the water at Watervale

19 36

Marnie Roberts tells Nick Ryan why we’re blessed in the Clare Valley

Granny Skills founder Rebecca Sullivan and her inspirational food philosophy

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t e I

t hasn’t been easy but John and Jodi Lehmann have survived the drought and embraced their rugged landscape to create an outback adventurer’s paradise

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Words and pictures: Gabrielle Hall

eaving the bitumen, the dirt rises up behind the car and as I set a foot on the ground to get out and open the gate, red dust pu fs around my shoe. It feels like it could be a million miles away from home and, driving through the gates of edcli fe Station, via urra, there is an unmistakable feeling that you can just leave your troubles right there at the beginning of the driveway. Station owners, pastoralists odi and ohn Lehmann, have a catchphrase at their new tourist venture, “ slowdown edcli fe”, and it is an easy mantra to adopt when you arrive o f the beaten track. There is something about the place that makes it almost inevitable that you will take a big, deep breath and, just as the sign in the driveway says, ‘slow down’ in more ways than one. edcli fe Station is just two-and-a-half hours from Adelaide and an easy 0-minute drive, on a mostly bitumen road, from the Clare alley. It’s a working ,300-hectare sheep station which has lung open its gates to tourists, inviting them to stay in what was, until recently, a fully functioning shearers uarters. The renovated, 00-year-old building can accommodate up to guests and despite a fresh lick of paint, repairs to original timber, updated furnishings and some other modern touches, the building retains its historical charm. A nod to its heritage remains on the walls of the living room, where a framed gallery of photographs hangs proudly, honouring some of the shearing teams which, over the years, have generated the property’s main income, wool. When ohn and odi purchased edcli fe in 0 , they knew right away the shearer’s uarters would be an ideal tourist venture. “Since moving here, we’ve hosted big family events Christmas gatherings and birthdays and we wanted to simulate that,” odi said. “It’s just a really good space to get a group of family and friends together. ou can sit around the kitchen bench making pizza, or around a campfire, the kids can just roam and ride bikes, build cubbies and just be kids. “ ut we are close enough to visit urra or Clare or pop across to the river, just 35 kilometres away.”

Continued over page

“For five out of the six

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Valley Magazine

years we’ve been here, we’ve been in drought.”

Today, spear grass grows – a signal of welcome rain a few months back - blue bush, saltbush and black oak push out from the red dirt and, even in the harsh dryness of the countryside, edcli fe emanates a rugged Australian beauty. edcli fe Station has a changing landscape and, as its name suggests, red cli fs dominate. They give way to a huge, natural amphitheatre. It’s a sight to behold. “We love to take our guests or give them directions down there for a barbecue,” John said. “They could have a catered dinner party if they please, and make a day of it, maybe even with a round of golf on our rustic, bush course in the natural amphitheatre. “ ut the real beauty of the red cli fs comes around sunset when the cli fs change colour – incredible colours, a bit

like the Painted Desert, layers of colours that change even if you turn your back for a minute.” There are walking trails and bike tracks, and space to just breathe. And edcli fe is a starga er’s delight, situated on the edge of an o ficial ‘dark one’. Studies investigating the property’s own ‘dark one’ status are underway. Having once been home to renowned South Australian artist, Allyson Parsons, it’s also a proven haven for artists and photographers. For odi, a ualified dental therapist and John, who has always worked in farming and agriculture, relentless drought has made life tough since they sold their Mount Bryan farming property in 2014 to embark on their pastoral dream. But with optimism for a better season

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this year and plans to fully restock their 6000-head of sheep, the couple remains keen to welcome guests to edcli fe. A resurgence in ‘holidaying at home’ throughout the pandemic has helped them realise their dream. “For five out of the six years we’ve been here we’ve been in drought,” John said. “Last year was our best year but it will take a while to recover. It certainly wasn’t the ideal start in 2014, the drought was worse than the worst-case scenario we’d thought of and neighbours have told us it’s the worst it’s been in their lifetime. “But with intrastate tourism booming, our timing – opening in June 2020, having delayed our planned May opening due to COVID-19 – has actually worked out well and we’re finding our visitors are enjoying the chance to just slow down and take a breath.” www.redcli festation.com.au

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Inside the mind of a ratbag

is a l the st la ising fig e in the Cla e alle an h se e it ffen s s e elights the s e alle aga ine se e an in ite t the a h se an ga e hi the han e t e lain hi self

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Words: Paul Dowling Pictures: Ethan Allen “S

C LMS M D

: Mark and nnette Barry rela ing outside their cellar door.

e world according

s you follow the good-humoured signs along the well-worn dirt road toward the Clare Valley’s most notorious cellar door, a dense canopy of trees tightening its grip the further you travel, you can’t help but sense the descent into madness. “Watch out for wabbits and woos,” reads the first sign. “Watch out for wurtles and wocks” you’re advised, as you cross the narrow river. “Today’s special: Free Insults’’, is scrawled crudely on a blackboard. “Enter if you dare”, on another. More signs. “100 metres, 50 metres.” “Keep driving. You’re almost there. 10 metres ....” It’s a tense countdown. The Mad astard himself greets you. He’s wearing a company shirt with the name “Randy” embroidered on the breast. You’re told to wait because he’d like to

spend some private time in the kitchen with his wife, Annette (his language is a little more explicit), before he returns to share his penchant for wearing women’s bathing costumes to shock his friends on houseboats. “I like to shock,” Mark arry says with a wicked grin. “And I’ve done some terrible things”. arry is commander-in-chief of Mad astard wines, a small-batch, multiaward winning concern that’s carved a unique niche in the Clare Valley’s famous terroir. He learned his craft from his legendary father at im arry wines but, after “burning out” and taking a break from winemaking, he decided in 2009 to “get back on the horse” and start his own winery. arry shared his plans with close friend and renowned Margaret River winemaker Richard Rowe, who replied:

“Well then you’re a mad bastard”. And a new legend was born. arry is a gifted winemaker but these days he’s known as much for his twisted humour as his clean, precise wines. “And that’s why I called it Mad astard,” he said. “I wanted to get away with stu f. I wanted to have fun. “Some people don’t get the humour when they see the signs in the driveway and they just keep driving. They’re just snobs. I don’t want them. “ ut generally people love it. They come in here to be insulted. And don’t you worry, I’ll (expletive deleted) insult you. ut honestly, I’m always polite about it. “One bloke was tasting my wines and complaining that nothing was grabbing him. I said ‘I’ll grab your bloody balls if you want?’ His wife said ‘No, no, I do that. “And, if you ask for directions to the

toilet, I’ll show you but I’ll also remind you to smile for the camera”. The laugh that follows is at once disarming and just a little unsettling. arry enthusiastically tells of the occasion his sister Julie, who was working in his cellar door at the time, brought four Japanese girls out the back to see Mark and observe some of the winemaking process. Within minutes he’d convinced the young tourists they had to remove their clothes to help him foot stomp some grapes in the fermenter. “I said ‘this is what we always do, so we don’t stain our clothes’, Mark said. “They actually went to take their clothes o f. ulie started yelling ‘Mark, Mark! ‘Girls stop it, he’s just bullshitting’. ut behind the vulgar eccentricity there’s a gentle, more serious side to arry. Those who know him know his heart is in the right place. He feels

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e Mad Bastard at play with sons, Bronte and Morgan.

to Mark Barry genuinely blessed to have lived his life in the Clare Valley and to have worked in the wine industry. And, as he talks to the Valley Magazine in the middle of yet another vintage, he says he still gets a kick out of it. “I do. Because every year I do something di ferent,” he says. “This year I’m going to make a couple of thousand litres of mataro rose. A couple of years ago I was getting bored so I started making vintage port, which has won trophies at the Clare alley wine show. “In 0 , I’m bringing out a cabernet shiraz blend, a cabernet mataro blend. I’m really getting into blends because most people are doing straight varietals. I feel the need to do something di ferent. “I’m so fortunate to have been here all my life. I’m fifth generation in Clare. ou can still see the scar on my neck where they removed the other head. My mother

used to say, ‘I think they removed the wrong head’!” Barry is excited about the new generation of Clare Valley winemakers.

While admiring the work of his nephews Tom and Sam in continuing rich traditions at Jim Barry Wines, he seems particularly excited about those embracing alternate varieties and experimental techni ues. “I’m so impressed with Marnie oberts of Matriarch and ogue ,’’ arry said. “She’s a fantastic winemaker, really creative. “And Michael Corbett of Vanguardist wines is doing some really interesting things. The oerner brothers Damon and ono have their own uni ue style. “And that’s what these kids are doing. They’re taking a chance. I want them to succeed, I want them to prosper, so that we have that individuality in Clare. It’s just that I personally can’t get into all that stu f now. I’m too old”. Alongside Barry for the entire Mad Bastard ride has been his treasured wife of 10 years, Annette.

“I’m a rat bag and she calms me down,” arry said. “She’s front of house in cellar door and sometimes she’ll just kick me out because I’m being too rude. “People ask her how she puts up with me and she’ll simply say: ‘Alcohol’. “ ut let’s face it, women want to be entertained. They don’t want to come home to some boring husband who’s whingeing and complaining. So ... I entertain.” And there’s that wicked grin again. At 64, Barry might be too old to keep pace with the enterprise and invention of the new school of Clare alley winemakers but he’s not going anywhere. He plans to plough on from one vintage to the next, living the dream and enjoying the freedom that comes from doing it all himself. His way. “ etirement ,” he asks. “This is retirement. And I plan to keep doing it until the day I die.”

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Harnessing nature’s energy

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Valley Magazine

Words: Paul Dowling Pictures: than Allen As the warm autumn sun rises over the Clare Valley’s eastern ranges, the Penobscot Farm awakens and bursts into life. irds sing, lowers bloom, chickens roam. Gardeners stride purposefully through natural corridors of vegetables and vines and Frankie Blue, the celebrity Sta fordshire Terrier with his own Instagram page, gallops from one end of the property to the next, barking defiantly and collecting sticks that are far too big for him. This is the home that Warrick Duthy and Nicola Palmer made – and it’s a magical place. “To be able to get up in the morning and be among this garden and taste the lavours it’s unimaginable,” says Palmer. “It’s such a wonderful source of creativity for everyone involved”. Duthy and Palmer are the husband and wife team behind the stunning transformation of the nearby Watervale Hotel – they decided to buy the pub when they were having dinner there one night. Many have come to know the pair at the hotel – Palmer, the general manager, “Creative Licensee” and vastlyexperienced executive chef who made her name at her parents’ Skillogalee estaurant Duthy, the hands-on “Poetic Licensee”, just as much at home turning on the charm waiting tables as he is overseeing the business from day to day. But it’s at the other end of this paddock-to-plate operation where the magic really happens and you find Palmer and Duthy in their absolute element. Continued over page

Penobscot Farm guardians Warrick Duthie, Nicola Palmer and Frankie Blue.

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“We’re growing for the plate, not the grocery store”

Down on the farm – the heartbeat of the Watervale Hotel To service the Watervale Hotel’s ambitious restaurant, they created the Penobscot Farm in their own nine-acre backyard. Home to around 200 fruit, nut and berry trees and countless seasonal vegetables, it’s organic, sustainable farming at its most pure. “What we need to show, and I think people are seeing it, is the more you invest in the organics and the energy and the production here, the more you see that di ference on the plate,” Duthy says. “If you grow genuinely fresh, organic, biodynamic produce you will taste the di ference, you’ll love it. And people are prepared to pay a bit of a premium for it. “We’re growing for the plate, not the grocery store.” The Penobscot farm itself is the

creation of elusive local, Jared Murray, of “Green Living Permaculture”. Don’t ask him to talk to the media or have his picture taken but he’s a permaculture mastermind, who built this farm from the ground up. “He’s our angel,” says Palmer. “We’re just learning, he’s the one with the knowledge. “He came in here, walked around, tasted the soil, looked at where the sun fell and said ‘this would be my dream job’. “So, we gave him a blank canvass. We said ‘you’re the one with the expertise, you tell us where to plant things and you set it all up to run under your principles’.” Those principles relate to organics the avoidance of synthetic sprays and fertilisers as well as biodynamics,

which harness the power of nature and link farming activity to lunar cycles; and permaculture, the farming practice which integrates any human activity with its natural surroundings to produce e ficient, sustainable ecosystems. “It’s all about energy,” says Duthy. “Because the more energy we can derive from the sun, the soil and everything around, the more lavour you have and the more nutrition you have. It’s a simple concept but quite complex in its execution. “And it’s high density. So, you can actually get enormous productivity from a relatively small space, just by throwing everything at it in the right way.” And that prompts Palmer to reveal there are about 46 kilograms of eggplants

to be picked over the next 24 hours. Last year they harvested 360kg of Jerusalem artichokes. Looking down on the farm is Duthy’s and Palmer’s imposing home a circa 1860s bungalow. Duthy is a keen student of its intriguing history and tells a story that is too long for these pages but one which weaves its way through several wealthy families, connecting original owner James Richman and his brother-in-law Sir Walter Hughes of the Clare Valley’s Hughes Park, with Sir Henry Ayres, the five-term South Australian Premier and legendary Frenchman Carl Sobels the first specialist winemaker of uelltaler. A grand pavilion overlooks a wellgrassed expanse that was clearly once a

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. The Wines by KT cellar door is open for tasting every Friday - Sunday, long weekends and public holidays. Drop by sometime and say ’g’day’ to KT! Opening Hours: Friday - Sunday 11am-4pm Located: 20 Main North Road, Auburn SA 5451 www.winesbykt.com

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Valley Magazine

tennis court and it’s not hard to imagine the rich gentry of the late 19th century gathering here for exclusive parties. It was Sobels’ daughter Selma who brought the name Penobscot to the Clare Valley by marrying Ernest Castine, whose family was connected to the town of Castine on the Penobscot River in Maine, SA. They named this property Penobscot – also the name of a native American tribe - when they bought it at the beginning of the 20th century. Palmer and Duthy’s commitment to sustainability extends to how they source their meat, with Mintaro’s Martindale Farm supplying ethically grown lambs and free range chicken coming from Greenslades in Riverton. A kitchen garden has been created directly across

the road from the Watervale Hotel. They’re inviting the public into their patch of paradise via their “Six Senses Tour”, where visitors are encouraged to hear, see, smell, feel and taste their way through the farm. “And the sixth sense is the magic of energy,” says Duthy. He has a point. Spend some time in this impressive place and you leave with the overwhelming impression that Penobscot Farm, for all its independent, individual parts, is really just one living, breathing organism. Clockwise from top left: arrick Duthy makes a point; rankie Blue collects another souvenir; Penobscot arm from above; gardening angel’ ared Murray.

The Watervale Hotel has been created as a tourism destination - designed to attract more visitors to our region. To serve the tourists, particularly those cycling or wine tasting around the Valley, the kitchen is open for all-day dining - from 11am to 9pm with a variety of indoor and outdoor spaces offered. The multi-million dollar re-development of the Watervale Hotel is tastefully spectacular and has completely rejuvenated this village in the centre of the Clare Valley wine region. Executive Chef Nicola Palmer has directed all the interior and exterior design to create an amazing series of spaces that collectively suit every occasion – from the veranda bar on Horrocks Highway overlooking Watervale, to private dining rooms, cocktail bars fitted with chesterfield and chaise lounges and the amazing new outdoor beer garden. Nicola has respected the past while creating a legacy for the future and the décor includes historical photographs and artwork by local artists. A key part of the history is ‘The Hell Hole’, a jail built at the hotel in 1868 to house the drunk and disorderly until the police arrived to dispense the law. The jail has been repurposed into a private dining space ideal for meetings, wine dinners, hen’s or buck’s nights, Christmas and other events. The beer garden is surrounded by food theatre. There’s a huge Argentinian-style BBQ known as the ‘Fires of Hell’ that can roast whole lambs and regularly smokes trout, chicken and vegetables plus a wood oven and a spectacular view into the kitchen through floor to ceiling glass.

Soon we hope to open the Chef’s Table – degustation dining inside the kitchen. Dining in this space is not allowed under COVID-safe protocols but we look forward to using it for cooking demonstrations and schools in the future. The Watervale Hotel is a fresh farm-to-plate restaurant in a casual country pub. In fact, the Watervale Hotel was bestowed “Best Restaurant in an SA regional hotel” at the recent AHA awards for the way it serves its epicurean delights. The menu is not pub grub. There are no hamburgers or schnitzels here - although the little Duck Sliders on Vietnamese brioche buns, and the crumbed and pan-fried Lamb Milanese more than satisfy pub fare fans. Most dishes are designed to be shared so that patrons can taste a range of local produce. Other signature dishes include Lamb Cigars, slow cooked, spiced and minced lamb rolled in filo pastry, deep fried and served with herb yoghurt dipping sauce; and Greenslades free range chicken that is honey-brined, smoked and roasted. A feature of the menu is the house made ice-creams and sorbets, many made with farm fresh fruit and herbs. The house-smoked and churned butter served with ciabatta from Clare Rise Bakery is also a treat. The real hero of the Watervale Hotel is the organic, biodynamic Penobscot Farm, operated by local Jared Murray, of Green Living Permaculture, for Nicola and her husband Warrick Duthy. Nicola and her team of chefs see their role as enhancing and enriching the natural flavours of the farm fresh produce. The food is genuine, tasty, and generously served. The Watervale Hotel promises ‘Ethical Epicurean Experiences’. The ethics relate to a ‘no waste’ objective and environmental sustainability and permeate everything the Watervale Hotel does.

This starts with our supply partners, using rye drinking straws, buying whole lambs from Martindale Farm processed at Menzels Meats, sourcing Greenslades Free Range Chicken delivered fresh, growing its own vegetables, fruit, nuts, berries and leaves and taking all compostable waste back to Penobscot Farm. This effort was recognized at the recent Australian Hotels Association Awards for Excellence, with the Watervale awarded Best Environmental Sustainability Practices in a South Australian hotel. The Watervale Hotel also won the award for Best Regional Promotion at the AHA awards, not for an individual initiative but rather for the way in which the Watervale Hotel goes about its everyday business. The wine list represents almost every producer and includes every wine grape variety grown in the Clare Valley. The Watervale Hotel website is a great place to visit when planning your Clare Valley holiday as it helps to promote the other hotels and restaurants in the region, details accommodation options and advises on attractions, cycling, walking and driving tours. The Watervale Hotel has its own guest house right next door, with six bedrooms, two kings, one with en-suite, and four queen bed rooms. There are large dining and lounge rooms and an outdoor dining space secure for dogs and children. Experiences are being developed to tantalize the senses and provide enduring memories. The hero experience is the Six Senses Penobscot Farm Tour followed by a six-course degustation dinner, with or without wine matching. A simpler ‘wine flight’ experience is also offered in the pre-dinner slot of 5-7pm. This wine experience is a tutored tasting that provides insight into Clare Valley climate, geography and geology and how this influences wine styles.

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Valley Magazine

‘A grown-up’s playground’ N

othing could be more idyllic – vineyard covered landscapes, rolling golden hills, historic towns with thriving communities - we are more than just a holiday destination, we are somewhere people can live and thrive. With plenty of options, from land to established homes, the Clare & Gilbert Valleys are a great choice for those wanting to make the move to a fulfilling regional lifestyle. We are not ashamed to say we have some of the best vineyards and wines in the world nestled into our friendly and boutique villages, where meeting the winemaker is part of our every day. Watervale B&B owner, Lynn Wallace, and her husband Ian, made the move from Port Pirie because the Clare Valley was the perfect location for them to bridge the distance between their friends and adult children without compromising their country lifestyle. A clincher for the couple was when they visited a local winery and were told: “Clare is a grown-up’s playground – so many things to do”. “This really resonated with us,” said Lynn.

Words: Nan Berrett Picture: John Krüger “We love the space, we love the winters and beautiful summers – it’s a really relaxed lifestyle with plenty for us to do and only an hour-and-a-half away from Adelaide.” It’s not just the beauty of place but also the wealth of history and heritage which fascinates us and of which we are proud. It’s a rural lifestyle without the isolation or lack of services. There are hospitals, medical practices, dental surgeries and pharmacies; plenty of schooling options from childcare and kindergarten to primary and high schools and a myriad of activities to keep kids healthy and active. Schooling is a feature, with two high schools located in Clare and Riverton. Clare High is undergoing a $5m site upgrade that will boast a new science, technology, engineering and mathematics learning space. There are three public and private primary school options in Clare as well as a number

As demand for property grows, it’s a busy time for Ray White Clare Valley principal, Mark ’Meagher, o ce manager, Lucy ill and campaign manager Carlee Daley. of fantastic schools within our smaller townships. Although wine is a feature of our landscape, so are the many wonderful walking and cycling trails which are here to explore. The world-famous iesling Trail meets up with the attler Trail to the south and they are part of an exciting trails and short walks network. There is an abundance of great food, from small intimate cafes to world-class restaurants and friendly country pubs. We have an enviable lifestyle which has unlimited opportunities for new

business investment. The region is a great base for businesses and sta f, with great connectivity through the National Broadband Network. Its excellent digital and road connectivity provides the perfect place for those who want to work remotely. We have plenty of stories to share of visitors coming to stay for a weekend and coming back to settle and live in our communities. And once you make the move here, there is so much to explore it would take a lifetime to take it all in.

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

Autumn, 2021

Valley Magazine

a e s fa

or the best part of a century, Lake Bumbunga at Lochiel has either been mined or maligned but a shift in perception has uncovered the beauty in the beast. A steady stream of visitors now lows to its shores, hoping to catch a glimpse of the grand pink expanse. And now a new serpentine star of the show has been unveiled - an imposing Loch-eel sculpture - promising to attract even more curious travellers. “We’re getting so many visitors we thought we’d better bring in another subspecies of the Loch Ness monster,” says John Nicholls, local councillor and member of the Lochiel Progress Association (LPA). “It’s certainly going to bring some extra prominence to the place.” The three-and-a-half metre tall Locheel is the creation of Port Broughton mechanic and sculptor, Wayne Dennis, and is the whimsical jewel in the crown of a $450,000 tourism revamp for the area. More than 3500 cars pass through Lochiel each day with about 10 percent of these travellers stopping either at the lake, the local café or toilet facilities. This public interest led to the establishment of the Pink Lake Tiny House, an eco-conscious accommodation option in the town, with plans to add more tiny house o ferings under way. Fashion labels have also recognised the lake’s potential. Fashion shoots for the Adelaide Fashion Festival, Mimco, Couture Love Madness and ullrush have generated additional awareness of Lake Bumbunga. This bu encouraged Wakefield egional Council to partner with the LPA and successfully apply for a grant from the Federal Government’s Building etter egions Fund to develop the Lake umbunga Tourism Infrastructure Project. Town entry signs and a new toilet block were the first major elements of the project, while a free Wi-Fi service - the first in the Wakefield region - has been installed at the Lochiel hall to support the vast volumes of photos and videos taken at the lake and uploaded daily to social media. A viewing platform has been built on the small peninsula, giving visitors an accessible vantage point and protecting

Owen

Silos are being painted ... Dominant silos in Owen will soon become the canvas for artwork designed by renowned artist Robert (Alf) Hannaford AM.

s fa eli t

PRETTY IN PINK: Tourists are fascinated with the Lake’s natural beauty. AN EYE FOR DETAIL: Sculptor Wayne Dennis with the mysterious Loch-eel.

the surface of the lake. Back across the highway, new playground equipment and a picnic area is nearing completion. “Developing Lake Bumbunga has been a long-held desire of the LPA and it’s wonderful that Council has been able to work so closely with this community to make the lake and the tiny town sing,” Wakefield Mayor odney eid said. That collaborative approach saw many hands on deck to install the Loch-eel

Coming Soon ... 1 hour from Adelaide CBD

Blyth cinema

sculpture in just one day. Visitors should be aware the lake showcases other hues including blue, white, purple, grey and brown and, on many occasions, perfect re lections. It’s not always pink but, as the multitude of images captured on social media show, it’s constantly striking. When it does turn pink, we can thank the chemical known as carotene, which is produced by a combination

of halobacteria and salt-loving algae dunaliella salina. Typically, the pink colouration in the water increases as the lake begins to evaporate during the warmer months between July and January. Water is needed for the lake to look pink and, according to anthropologist Norman Tindale, the name Bumbunga derives from the local indigenous term for “rain water lake”. Nicholls’ passion for the Lake and the monster dubbed ‘Lochy’ is, at times, poetic. He proudly quotes from a ‘reliable’ source: “It is said to be a siren, luring only the most foolish of automobile and bullock drivers to their muddy, boggy demise”. Nicholls is thrilled to see the new monster arise and entice others to enjoy the surreal beauty, history and serenity of the pink lake.

MUST SEE ...

Lake Bumbunga, Lochiel

En route to Clare, 2 hours from Adelaide CBD.

There’s a lot on the horizon in Wakefield region ...

Visiting the pink lake

It’s Getting Bigger! You’ll see a second cinema added to the popular local entertainment venue, with high-quality projection and sound.

See it for yourself!

1.5 hours from Adelaide CBD Best time to visit: October - March

Attracting casual photographers to high-end fashion brands, the bubble-gum hues of Lake Bumbunga will take your ‘Insta-game’ to a whole new level. New quality tourist facilities:

• • • •

Free public Wifi Viewing deck with disability access Cafe, located close-by Playground and picnic area Watch

out for the ‘Loch-eel’ monster

let’s stay in touch wrc.sa.gov.au

The matriarch and her rogues

arnie Roberts draws inspiration from all over the world to produce her wild wines but, it’s in Clare with husband Matt, son Oscar and British Bulldog, Banjo, where she’s most at home

Autumn, 2021

Marnie is a Valley girl at heart but…

Valley Magazine

She’ll roam if she wants to W

ere’s something uite de nitive about the Clare alley

hen vintage rolls round each year, Marnie Roberts works furiously on a ‘to-do’ list in preparation. Clean the winery. Organise picking bins. Empty tanks and barrels. Service the car. That last one is more important than you might think. Marnie sources fruit from a wide range of areas for her winemaking projects, everywhere from the Riverland to Wrattonbully, McLaren Vale to the Adelaide Hills, and a typical week during harvest will shift the odometer on her car by four digits. But while she may roam far and wide, there’s no denying the Clare Valley is at the heart of what she does and who she is. Marnie was making wine in her hometown of Mildura and a month into a new relationship with a bloke called Matt, when she was o fered a job with Kirrihill in Clare. “I thought he might’ve been a bit mi fed I’d been looking for jobs interstate as soon as we started dating, so when I

Words: Nick Ryan Pictures: John Krüger told him, a month in, that I was moving to Clare and he could come too, if he wanted, I was a little surprised when he said , ‘Sure, why not?’” Her first Clare vintage was the famously two-paced 2008 season, a year that had been almost perfect until a hellish heat wave descended at the beginning of March. “I thought I’d escaped a warm region for a cooler one, but here I was baking in 44 degrees in Clare,” she recalls. “Talk about a baptism by fire.” But Marnie Roberts is not easily daunted, and with subsequent seasons she and Matt were, bit by bit, establishing Clare Valley roots. In 2014 they bought a place in Blyth, established her own label, Matriarch & Rogue, and found enough wisely used time to bring about the birth of son, Oscar, the following year.

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Autumn, 2021

Valley Magazine

Marnie Roberts in her happy place among the Clare Valley vineyards. Her winemaking approach gives equal attention to classic styles and emerging varieties and her capacity to focus on her home turf as it does to look further afield for di ferent possibilities. It gives her a terrific perspective on what makes the vineyards of the Clare alley special. “There’s something uite definitive

about the Clare alley,” Marnie says. “It either gives you all or nothing. ou’ll either get beautiful fruit with fantastic lavour and beautiful balance, or you’ll get bugger all. There’s no ‘just ok,’ in Clare. And that’s kind of thrilling. loody scary sometimes but thrilling too. specially when it all comes o f.”

It’s a ride she shares with the growers she works with and these are relationships that sit at the heart of her winemaking philosophy. “We’re blessed in the Clare alley with some really beautiful vineyards and some really great growers. It’s a good place to build cohesive

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relationships between growers and winemakers.” It’s that sense of community that reassures Marnie oberts the decision she made all those years ago, to pack up the car and head for Clare, was the right one. “ nce you commit to a place, you find that place commits to you too.”

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Autumn, 2021

Valley Magazine

All smiles as Valley reaps rewards of a promising vintage A kind summer with perfect ripening conditions has Clare Valley winemakers brimming with confidence about the 0 vintage. It is tipped to be an exceptional one with high natural acidity and full lavour development. We’ll have to wait a few months to see what the critics say but the winemakers certainly have smiles on their faces. arly indications are the vintage has tremendous promise. Tractors, harvesters and trucks carting wine grapes have been a common sight in the Clare alley over the past two months as the annual crop of grapes was taken o f the vine. While the season started with good spring rains, very dry subsoils have resulted in yields that are still slightly down on average. The Clare alley Wine Grape Association reports yields are up on the past two years but would probably fall short of the 0-year average. Some growers are a little disappointed with the riesling yields which were lower than expected but this has been

compensated by red yields which were more solid than the previous couple of years. We are certainly dealing with a changing climate and continually adapting to get the best out of each season. Growers are learning all the time, trialling new tools and viticultural techni ues and technologies to improve their vineyard management. Some are also investigating what new varieties might be suited to the Clare alley in the future. We are starting to see a clutch of Mediterranean varieties emerging with great potential. It’s also been a uni ue vintage for many wineries and vineyards with no international cellar hands, winemakers or backpackers to pick grapes. usinesses have certainly had to be creative to find solutions. There is a growing interest in the Clare Valley wine region at the moment, from both tourists and consumers. So, we can’t wait for the release of the first 0 wines. If the lavours on the vine are anything to go by, we are certainly in for a treat. a a i r lar all i ra ia i

MM RS D to grips with

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KNAPPSTEIN WINES

MITCHELL WINES

CELLAR DOOR OPEN 11AM-5PM DAILY

CELLAR DOOR OPEN 10AM-4PM DAILY

CELLAR DOOR OPEN 11AM-5PM DAILY

191 MAIN NORTH ROAD, CLARE T. 08 8842 1700 I W. bentleyshotel.com.au

659 SPRING GULLY ROAD, CLARE T. 08 8842 3086 I W. eldredge.com.au

2 PIONEER AVENUE, CLARE T. 08 8841 2100 I W. knappstein.com.au

246 HUGHES PARK ROAD, PENWORTHAM T. 08 8843 4258 I W. mitchellwines.com

Saturday 15th-Sunday 16th May PARTY TIME

Saturday 15th May, 3pm-10pm GOURMET REWIND 80’S STYLE

Party through Saturday night with Adelaide cover band Copy Catz, then relax in the beer garden on Sunday with all-day breakfast available, or a Sunday session with cocktails and canapés. Sunday night cranks up again with local DJ Tash playing all your favourite tunes from the 80’s on.

Rewinding to the 70’s and 80’s, join the Eldredge dance party with band ‘GenX’ playing all the classics into the night. 80’s-inspired dishes, plus prizes for best dressed. Check our Facebook event for more details.

Saturday 15th May, 10am-4pm KNAPPSTEIN WINES Price: $10/$15pp

Saturday 15th & Sunday 16th May, 11am-5pm VIETNAMESE FUSION TAKEOVER WITH MISS VIET KITCHEN

Relax, enjoy and unwind at Knappstein Wines with live music and delicious seasonally-inspired food. Try your luck at ping pong or simply chill to the tunes of Paul and Andy. All ticket prices include your first glass of wine.

Mitchell Wines are joining forces with Miss Viet Kitchen to bring you a weekend of food and wine you won’t want to miss! Kick back on the lawns with a glass of wine, enjoy live acoustic tunes and let Miss Viet Kitchen take you on a sensory journey with their fun and fresh Vietnamese/French cuisine.

P ro gr am

OPEN 11AM-1.30AM DAILY

Saturday 22nd-Sunday 23rd May PARTY TIME

Enjoy our delicious autumn menu and selection of cold beers and local wines. Kick off Saturday night with Paul and Andy, or join us for a Sunday session with cocktails and canapés. Sunday night cranks up again with local DJ Tash playing all your favourites.

Sunday 16th May, 10am-4.30pm CLASSIC GOURMET

Join us for our traditional Gourmet Sunday. Spread out on the lawns at Eldredge with live music by local legend Danny Hooper. Enjoy a variety of small food plates along with fantastic wines. Check our Facebook event for more details.

Wednesday 19th May, 6.30pm WINE TASTING 101 WITH LEIGH Price: $80pp

CLARE VALLEY WINE, FOOD & TOURISM CENTRE

Enjoy a wine sensory class with Leigh Eldredge. Learn the flavour profiles of your palate, how to taste wines and decipher the difference between varieties. Tapas style food and wine pairings throughout the evening.

OPEN 9AM-5PM MONDAY-FRIDAY, 10AM-4PM SATURDAY-SUNDAY

8 SPRING GULLY ROAD, CLARE T. 08 8842 2131 I W. clarevalley.com.au Friday 14th May, 5pm-8pm GATEWAY TO GOURMET

Start your Gourmet at the Gateway. Immerse yourself in the spirit of Gourmet Week alongside Eldredge Vineyards at the Centre. Wines at happy-hour prices with gourmet small plates available for purchase, all whilst enjoying live music with acoustic singer Rhiannon Armfield on the deck.

Monday 17th May, 4.30pm-6pm TWILIGHT TASTING WITH A NAKED RUN AND A RIESLINGFREAK Price: $65pp

Join Steve Baraglia of Naked Run Wines, John Hughes of RieslingFreak and Sandra from Tavenders Gourmet Produce at the Clare Valley Wine, Food and Tourism Centre for an evening of tantelising your senses.

GROSSET WINES

Saturday 15th May, 6.30pm for 7pm ENTERPRISE CELLAR CONTINUOUS FEAST Price: $175pp

For a truly unique dining experience make your way underground to the Knappstein Enterprise Cellar. Serving up regionally-inspired fare, indulge in our eightcourse continuous seasonal feast, matched with carefully selected wines from current release to never-to-be-seenagain museum treasures. Accompanied by the delicately sweet sounds of Courteney Hooper.

Wednesday 19th May, 10.30am-12.30pm BLENDED AND GRACE Price: $95pp

Try your hand at being a winemaker with this interactive experience, hosted by the Knappstein team. Our wineblending session is a hands-on experience, taking you through the art of winemaking before being unleashed to create your own master red-wine blend. Grazing platter and a glass of wine included.

Friday 14th-Sunday 16th May, 10am-5pm SPECIAL EVENT CELEBRATING 40 YEARS Price: $15pp (refundable upon purchase)

Join us at Grosset to celebrate 40 years with a rare tasting flight of eight carefully selected wines. From current to more than a decade old, this flight will highlight the ageworthy nature of Grosset wines - available to taste and buy. Certified organic and biodynamic.

CELLAR DOOR OPEN BY APPOINTMENT

Saturday 15th & Sunday 16th May, 9am-4pm KOERNER WINES POP-UP CELLAR DOOR IN WATERVALE HOTEL BEER GARDEN

Jono and Damo will be in attendance selling glasses, flights and bottles from a separate Koerner Bar.

JAESCHKE’S HILL RIVER CLARE ESTATE

CELLAR DOOR OPEN 10AM-4PM DAILY

Friday 21st May, 5pm-8pm GOURMET WINE DOWN

Wine down from the Gourmet festivities with the Clare Valley Wine, Food & Tourism Centre. A relaxing evening with Jaeschke’s Hill River Clare Estate and local acoustic singer Rhiannon Armfield. Fine wines at happy-hour prices and small plates available to purchase.

MOUNT HORROCKS WINES

CELLAR DOOR OPEN 10AM-5PM DAILY

12 CURLING STREET, AUBURN T. 08 8849 2202 I W. mounthorrocks.com Saturday 15th & Sunday 16th May, 10am-5pm CLASSIC & RARE - VERTICALS OF MOUNT HORROCKS SEMILLON & CABERNET SAUVIGNON Price: $10pp, refundable on purchase Stephanie Toole has carved out a reputation for singlevineyard, certified-organic semillons and cabernets of the highest quality. Beautiful wines when young, this tasting will show how well these wines age, thanks to Stephanie’s classical approach to winemaking, but with a twist. Come along and hear her explain her bold, no-compromise focus on single-vineyard, organic and recently biodynamic production.

406 QUARRY ROAD, CLARE T. 08 8843 4100 I W. hillriverclareestate.com.au

KOONOWLA ESTATE

CELLAR DOOR OPEN BY APPOINTMENT

Join us at our cellar door in the vineyard. Taste our range of wines and stay awhile enjoying a glass of wine on the deck and surrounds of our scenic vineyard.

18 KOONOWLA ROAD, AUBURN T. 0418 890 501 I W. koonowla.com

MR MICK WINES

CELLAR DOOR OPEN 10AM-4.30PM DAILY

CLARE VALLEY WINE & GRAPE ASSOCIATION

Thursday 20th May, 7pm KATIE’S CLARE VALLEY Price: $150pp

Join Katie Spain at one of her favourite venues, along with her choice of Clare Valley wines matched to a degustation dinner for 20 guests in the Hell Hole at Watervale Hotel.

Saturday 22nd May, 7pm NIGHT WITH NICK RYAN Price: $150pp

JIM BARRY WINES

CELLAR DOOR OPEN 10AM-4PM DAILY

33 CRAIG HILL ROAD, CLARE T. 08 8842 2261 I W. jimbarry.com

Saturday 15th May, 12pm-4pm VINE CUTTING LUNCH IN THE ARMAGH VINEYARD Price: $450pp

Join the Barry family for an intimate lunch in their renowned Armagh Vineyard. A feast for all the senses, featuring local produce and iconic wines from the Jim Barry cellar, including The Armagh Shiraz, The Florita Riesling and Assyrtiko.

KILIKANOON WINES

CELLAR DOOR OPEN 11AM-5PM DAILY

CLAYMORE WINES

CELLAR DOOR OPEN 11AM-5PM MONDAY-SATURDAY, 11AM-4PM SUNDAY

7145 HORROCKS HIGHWAY, LEASINGHAM T. 08 8843 0200 I W. claymorewines.com.au

30 PENNA LANE, PENWORTHAM T. 08 8843 4206 I W. kilikanoon.com.au Friday 14th May, 6pm-11.30pm WINE & DINE NEAR THE VINE Price: $140pp

Saturday 15th May, 11am-4pm FIESTA @ CLAYMORE - BOLD, FRESH AND FUN! OLĒ

Join us as we wine and dine where Kilikanoon first began. Take a seat under the stars, amongst the Tregea Vineyard and explore Kilikanoon’s finest wines paired with an array of gourmet dishes whilst listening to live acoustic music. Hosted by founder Kevin Mitchell.

We invite you to join our FIESTA! - inspired by the riotous colours and flavours of Spain and showcasing the best Eyre Peninsula seafood. Featuring paella, tapas, and more, paired with our own Spanish-inspired wines and (not so) secret recipe Sangria. All-day grazing, live tunes and family friendly.

Friday 14th-Sunday 23rd May, 10.30am THE REVELATION EXPERIENCE Price: $60pp

Friday 21st May, 11am-1pm MAD SCIENTIST BLENDING SESSION Price: $70pp Come into the Barrel Store for a chance to play ‘God’ of Wine! Don your lab coat and indulge the mad ‘wine’ scientist lurking within. In this hands-on session, be instructed in the fine art of blending. Includes your blend to take home and fancy-pants cheese plates.

MAGPIE & STUMP HOTEL

OPEN 11AM-12AM DAILY

BURRA STREET, MINTARO T. 08 8843 9185 I W. magpieandstump.com.au Saturday 15th-Sunday 16th May JAZZ AND PAELLA

An intimate dinner at Seed, hosted by Nick Ryan who will showcase his favourite wines from the Clare Valley with food matched by chef Guy Parkinson.

Take a seat in our private tasting room ‘The Revelation Lounge’. As you experience the powerful elegance of our wines, embark on a journey to better understand why the Clare Valley is like no other. Includes Kilikanoon’s pinnacle wine, The Revelation Shiraz.

Sunday 16th May, 2pm-5pm CRAFT YOUR GSM Price: $250pp, $400 a couple Taste Kilikanoon’s two GSM (Grenache, Shiraz, Mataro) wines before being guided by a winemaker to craft your own GSM composition. Our winemaking team will then bottle your composition and ship them to your door. Canapés on arrival.

Relax in front of our open fires, enjoy the sprawling lawns or settle in under the veranda. Take in the tunes with Kent Williams playing live jazz from Saturday afternoon into the evening. Sunday, enjoy freshly cooked paella and wood oven pizzas, Clare Valley wines and brews.

Saturday 22nd-Sunday 23rd May ROCK THE RAT

Adelaide’s own Rat Ta’Mango will be playing their unique brand of blues rock, fusing elements of garage, psych and funk. Saturday twilight until late. Bookings recommended. Recover with our all-day breakfast, signature burgers, pub classics, Clare Valley wines and brews.

MATRIARCH & ROGUE WINES & SEVENHILL HOTEL

CELLAR DOOR CLOSED

MAIN NORTH ROAD, SEVENHILL T. 08 8843 4217 or 0419 901 892 W. matriarchandrogue.com.au Sunday 23rd May, 12pm-5pm SUNDAY WINE DOWN AT THE SEVENHILL HOTEL Finish off the week-long gourmet event with a casual aftenoon at the Sevenhill Hotel. M&R wines on pour by the glass, hosted by Winemaker Marnie, in the serene gardens with live music to chill too and food from the best regional pub four years running!

752 JOLLY WAY, POLISH HILL RIVER T. 08 8843 4328 I W. paulettwines.com.a

Saturday 15th & Sunday 16th May, 10a BUSH DEVINE’S CLASSIC GOURMET

Join us on the deck for a dining deli Australian inspired dishes to tantalise the below for a picnic style feast with live mu the-barrel’ golf competition and outdoor web for menus and more details.

Join us for a digitally interactive five-c Degustation. Our Head Chef Erky ha perfect pairing of five very different Rie you on a culinary journey of Native Aust dishes. Self-guided digital mini master head chef and winemaker.

PIKES WINES & PIKES BEER CO.

CELLAR DOOR OPEN 10AM-4PM DAILY

233 POLISH HILL ROAD, SEVENHILL T. 08 8843 4370 I W. pikeswines.com.au

Celebrate ‘Classic Gourmet’ on the lawn live music from The Swamp Donkeys! Enjo garden menu from award-winning res alongside Pikes Wines and fresh brews fr Co. Kids menu, Pacific Estate oysters a available! Free entry and ample on-site pa

7 DOMINIC STREET, CLARE T. 08 8842 2555 I W. mrmick.com.au Sunday 16th May, 9am-12pm START THE DAY THE MR MICK WAY Price: $12-$15pp Enjoy a gourmet breakfast of green eggs (scrambled eggs with avocado, spinach & basil pesto), smokey baked Spanish eggs with chorizo or mixed berry muesli with vanilla ricotta yoghurt, accompanied by a glass of Gela Cuvée Brut or Mr Mick Grenache to kick start your Gourmet day.

REILLYS WINES

CELLAR DOOR OPEN 10AM-4PM DAILY

MAIN STREET, MINTARO T. 08 8843 9013 I W. reillyswines.com.au

Saturday 15th & Saturday 22nd May, 7p REILLYS DEGUSTATION DINNER Price: $130pp Monday 17th-Sunday 23rd May or until sold out WINE SALE A once-a-year clearance sale of bin-end wines.

Friday 14th May, 6.30pm for 7pm KOONOWLA HISTORICAL REAWAKENING DINNER Come Friday 14th May, Koonowla’s reawakened 1890’s winery building will be the scene to be seen in. Think Parisian seduction, warm lighting, age-old stone, delicious food by ASH Catering Co and the release of the first-ever Bordeaux wines by Koonowla and the George family. Don’t miss it!

CELLAR DOOR OPEN 10AM-5PM DAILY

Saturday 15th & Sunday 16th May, 11a GOURMET GROOVE ON THE LAWN

KOERNER WINE

37 MAIN NORTH ROAD, WATERVALE T. 0437 262 395 I W. koernerwine.com.au

PAULETT WINES & BU DEVINE RESTAURANT

Monday 17th-Friday 21st May, 12pm-3p RIESLING DEGUSTATION Price: $90pp

CELLAR DOOR OPEN 10AM-5PM DAILY

MANOORA ROAD, AUBURN T. 1800 088 223 I W. grosset.com.au

O’LEARY WALKER WINES

CELLAR DOOR OPEN 10AM-4PM DAILY

7093 HORROCKS HIGHWAY, LEASINGHAM T. 1300 342 569 I W. olearywalkerwines.com Saturday 15th & Sunday 16th May, 10am-1.30pm and 2pm-5pm GOURMET GARDEN PARTY AT O’LEARY WALKER Step into an autumn wonderland of golden vines and rich seasonal Clare Valley wines. Feast on hearty gourmet fare by Head Chef BJ. Exclusive pop-up from Pirate Life Brewing and coffee by local favourites Café 1871. Enjoy live band ‘The Cast’.

Our well anticipated, intimate Degus books out quickly each year, so grab your secure your seat at the table. Enjoy a rel celebrating regional fare and savouring J cellar favourites. Five-course feast with w

Friday 14th-Sunday 16th May & Friday 21st-Sunday 23rd May, 10am-4p COME FOR A BITE, STAY FOR THE DAY Price: $45pp

Wine lover’s delight! Choose your own ad gorgeous town of Mintaro. Your choice seafood or cheese, will be perfectly com our estate-grown wines, from a selectio spanning over an entire decade. De available for purchase.

SEED

OPEN DAILY

Saturday 15th & Sunday 16th May, 10am-12pm, 12.30pm-2.30pm & 3pm-5pm GOURMET GARDEN PARTY - VIP EXPERIENCE Price: $50pp

268 MAIN NORTH ROAD, CLARE T. 0423 351 622 I W. seedclarevalley.com

Relax in your own premium reserved area overlooking our vineyards - and all the Gourmet festivities - while you dine on house-made delights and sip on a selection of our best wines with your guests.

Saturday 15th May, 6pm-9pm LANEWAY LAUNCH PARTY

Saturday 15th & Sunday 16th May, 9am-11am O’LEARY WALKER BOTTOMLESS ‘HURTLE’ BRUNCH Price: $75pp Enjoy a boozy two course brunch in our exclusive VIP area, including free-flowing sparkling, juice stations and retro vinyls spinning all morning. Coffee cart by local caffeine specialists Café 1871 - so gather your favourites for a morning of celebration!

The official launch of the new Seed Clare Seed + Burton Lane. Wines: Wines By KT Rogue. Gin: Little Tinnie + Seed Gin. Be South Coast Bar. Food: Hellfire by Seed. day + DJ Skin Contact by night.

Thursday 20th May, 6pm FOR THE LOVE OF ITALY

A casual Italian-themed affair celebratin varietals produced in Clare. Hang out with and enjoy a slice of wood-fired pizza and

Friday 21st May, 12pm-3pm O’LEARY WALKER LONG LUNCH Price: $120pp Exceptional food and wine with sensational views? It doesn’t get better than that. Treat yourself to an indulgent long-lunch experience. Delve into a seasonal menu expertly designed by Head Chef BJ, with courses hand-matched to our premium wine - including newrelease previews and exclusive, museum selections.

SHUTTLE BUS DESTINATION LIVE MUSIC TASTINGS AVAILABLE FAMILY FRIENDLY BOOKINGS REQUIRED

SEVENHILL CELLARS

CELLAR DOOR OPEN 10AM-5PM DAILY

111C COLLEGE ROAD, SEVENHILL T. 08 8843 5900 I W. sevenhill.com.au

Saturday 15th & Sunday 16th May, 10a A TASTE OF ASIA AT SEVENHILL

Explore Asian delights at Sevenhill, showc food from Sooki La La and live music by on Saturday and Colonel Mustard on Su the whole family. Breakfast, lunch and available. Group bookings are essential.

ES & BUSH AURANT

-5PM DAILY

ILL RIVER twines.com.au

6th May, 10am-4pm OURMET

a dining delight of Native tantalise the senses. Or go with live music, classic ‘hitand outdoor games. Hit the tails.

SHUT THE GATE WINES

CELLAR DOOR OPEN 10AM-4.30PM DAILY

8453 MAIN NORTH ROAD, CLARE T. 08 8843 4114 I W. shutthegate.com.au

156 WARENDA ROAD, CLARE T. 08 8842 2429 I W. timadamswines.com.au

Sunday 16th-Friday 21st May, 5pm-9pm GILLENTOWN SOCIAL AT SHUT THE GATE WINES

Friday 14th-Sunday 23rd May, 11am-4pm WINE & CHEESE TASTING FLIGHT Price: $35pp

A little sunset social soirée. Mix and mingle with naughty southern bites, fried to perfection from ASH Catering Co. Sip and swirl with new release vintages from Shut The Gate Wines. Swoon to the tunes then look for the bar.

SLATE RESTAURANT & PIKES WINES

CELLAR DOOR OPEN 10AM-4PM DAILY

Join us at our award-winning and hatted restaurant, Slate, for a five-course Asian fusion degustation dinner. Savour beautifully balanced Asian dishes, paired with current and museum-release Pikes Wines while enjoying live, acoustic music.

on the lawn at Pikes, with Donkeys! Enjoy our seasonal -winning restaurant, Slate, resh brews from Pikes Beer te oysters and coffee also ple on-site parking.

-4PM DAILY

wines.com.au

ULSTER PARK WINES

CELLAR DOOR OPEN 11AM-5PM FRIDAY-SUNDAY

11 MAIN NORTH ROAD, AUBURN T. 0437 913 148 I W. ulsterparkwines.com.au Friday 14th-Sunday 16th May, 11am-5pm Friday 21st-Sunday 23rd May, 11am-5pm MEET THE VIGNERONS

EVENHILL wines.com.au

6th May, 11am-5pm HE LAWN

Experience a rare and educational vertical tasting of our icon wine, Aberfeldy. Hosted by a winemaker, participants will receive a complementary glass, an anitpasto platter to share and access to back-vintage wines.

233 POLISH HILL ROAD, SEVENHILL T. 08 8843 4370 I W. pikeswines.com.au Saturday 15th May, 7pm ASIAN FUSION DEGUSTATION AT SLATE RESTAURANT Price: $120pp + $20 bus ticket

-4PM DAILY

Enjoy a curated flight of our single-vineyard wines, carefully paired with artisan cheese from the Smelly Cheese Shop.

Saturday 15th May, 11am ABERFELDY SHIRAZ VERTICAL TASTING Price: $50pp 25

& O.

TIM ADAMS WINES

CELLAR DOOR OPEN 10AM-4.30PM DAILY

May, 12pm-3pm

ractive five-course Riesling hef Erky has created the different Rieslings to take f Native Australian inspired mini masterclass with our

STONE BRIDGE WINES

Come and meet the vignerons - where the wine journey starts! Cellar door open all weekend.

CELLAR DOOR OPEN 11AM-4PM THURSDAY-MONDAY

20 GILLENTOWN ROAD, CLARE T. 08 8843 4143 I W. stonebridgewines.com.au 31

Saturday 15th May, 11am-6pm & Sunday 16th May, 11am-5pm RELAX OR REVEL - THE CHOICE IS YOURS! Kick back under our old oak tree or around the fire pit. Indulge in a glass of award-winning wine while the face painter entertains your kids. OR... bust a move to the tunes of local band, Basham Brothers. Enjoy our delicious gourmet wood-oven pizzas and spicy chicken drumettes. Vegetarian, GF and kid-friendly choices. Also serving continental cake, freshly-brewed coffee and assorted teas.

VELVET & WILLOW

CELLAR DOOR OPEN 12.30PM-5.30PM SATURDAY-SUNDAY

17 MAIN NORTH ROAD, AUBURN T. 08 7477 7848 I W. velvetandwillowwines.com.au Saturday 15th & Sunday 16th May, 9am-5pm VELVET & WILLOW GOURMET WEEKEND Indulge yourself with a gourmet experience in our cosy vibrant garden. Live music, premium wines and intoxicating aromas of burning hardwood and gourmet pizzas! Bring your empty belly and a love for wine.

22nd May, 7pm until late NER

mate Degustation Dinner so grab your tickets now to e. Enjoy a relaxing evening, d savouring Justin’s private feast with wine included.

May & ay, 10am-4pm OR THE DAY

e your own adventure in the Your choice of dish, meat, perfectly complimented by om a selection of vintages decade. Desserts will be

CLARE larevalley.com

air celebrating Italian wine Hang out with the producers ed pizza and a glass or two.

CELLAR DOOR OPEN 10AM-4PM DAILY

WINERY ROAD, AUBURN T. 1800 804 295 I W. taylorswines.com.au Saturday 15th & Sunday 16th May, 10am-4pm GOURMET GAME DAY It’s ‘Game On’ for Gourmet Weekend with our selection of fun games to ignite your competitive spirit! The superb winery garden is the venue, and whether you’re a competitor or spectator, you’ll enjoy the spectacle. Indulge in gourmet wood-fired pizza accompanied by your choice of award-winning wines. Cool tunes with DJ Tash.

Monday 17th-Friday 21st May, 10am-4pm PERFECT PAIRINGS: WINE & CHOCOLATE / WINE & CHEESE Price: $15pp Wine, cheese and chocolate are surely life’s great culinary pleasures, and enjoying the perfect match can be a delicious endeavour. In this experience, we match a selection of four award-winning wines with either cuvée chocolate or delicious cheese, your choice.

empty stomachs to reshape the festival and we can’t wait to showcase the region’s best food and wine in May. “The event will also host three new associated events, including the iesling Masterclass, the Producers Market and a Vintage Tasting. “And the Adelaide Guitar Festival will take part in the ‘ n the oad’ program during Gourmet Week, featuring musicians in Auburn, Mintaro and iverton from May - 3. “We hope consumers can enjoy, be educated and be part of Gourmet Week for one weekend, two weekends or the entire week. They can learn first-hand the story of Clare Valley wine, meet the winemakers, plus indulge in private dinners at their favourite winery.” – Katherine Maitland

WATERVALE HOTEL

OPEN 11AM -12AM DAILY

37 MAIN NORTH ROAD, WATERVALE T. 08 8843 0229 I W. watervalehotel.com.au Friday 14th May, 6pm CELLARS WITHOUT DOORS DINNER Price: $145pp Six courses matched to wines from winemakers without cellar doors.

Saturday 15th & Sunday 16th May, 9am-4pm KOERNER WINES POP-UP CELLAR DOOR IN WATERVALE HOTEL BEER GARDEN Jono and Damo will be in attendance selling glasses, flights and bottles from a separate Koerner Bar.

Saturday 15th May, 2pm-7pm LIVE MUSIC BY THE GOOD OLD FASHIONED WAY

THE RISING SUN HOTEL

OPEN 11AM-1AM DAILY

19 MAIN NORTH ROAD, AUBURN T. 08 8849 2015 I W. therisingsunhotel.com.au Saturday 15th & Sunday 16th May, 9.30am-5.30pm KT WINES @ THE RISING SUN HOTEL Start with the Rising Sun big brekky with Wunderbar lamb sausages, Burra bacon and Rohde’s eggs. Then move on to an all-day chill session on the lawn, live tunes, wood fires, KT Wines tempranillo and Rising Sun tapas.

Thursday 20th May, 12.30pm KT WINES @ THE RISING SUN HOTEL

-5PM DAILY

Lunch on the Lawn - four-course seasonal menu, featuring local produce and Eyre Peninsula seafood. Handcrafted KT Wines, wood fires and live music.

WINES BY KT

CELLAR DOOR OPEN 11AM-4PM DAILY

20 MAIN NORTH ROAD, AUBURN T. 0419 855 500 I W. winesbykt.com Friday 14th-Sunday 16th May, 11am-4pm & Friday 21st-Sunday 23rd May, 11am-4pm MUSEUM WINE FLIGHTS KT’s cellar door will feature Museum Wine Flights in addition to current release wines over the Gourmet Week.

Friday 21st May, 4.30pm KT CELEBRATES PEGLIDIS / A VINEYARD TOUR + WINE DINNER Price: $150pp Join Winemaker Kerri Thompson (KT) for a tour of a very special place, the Peglidis Vineyard in Watervale. Meet growers Bunny & Yvonne Peglidis before joining KT, Bunny, & Yvonne at Seed for a dinner, showcasing the history of Peglidis Vineyard. Bus from Seed to the Peglidis Vineyard return, included.

6th May, 10am-4pm NHILL

enhill, showcasing delicious live music by Squirrel Grip Mustard on Sunday. Fun for , lunch and barista coffee re essential.

look. Instead of the traditional weekend celebration, the event will stretch over 10 days, including two weekends, from May 14-23. The pandemic-induced cancellation of the 2020 event has given the committee behind the Clare Valley SCA Gourmet Week the opportunity to revitalise and reimagine the event. From classic Gourmet food and fun, to indulgent dinners, special events and musical entertainment, Gourmet Week will showcase the very best the region has to o fer. During the week, the Clare alley will be abuzz with mini events, sit-down degustations, private masterclasses, and educational activities. vent spokesperson, Marnie oberts, says 2021 Gourmet will be bigger and better than ever before. “The Clare Gourmet is a major drawcard on our regional calendar,” she said. “And, this year, we wanted to respect the event and its origins but also revamp the concept to accommodate the modern event goer. “The team set out with high hopes and

Sunday 16th May, 4pm-9pm GOURMET AFTER PARTY WITH DJ SKIN CONTACT

ELLARS

VENHILL hill.com.au

he renowned Clare Valley Gourmet will return in May 2021 but this year it has taken on an exciting new

TAYLORS WINES

w Seed Clare Valley. Where: Wines By KT + Matriarch & Seed Gin. Beer: Pirate Life fire by Seed. Music: Live all ght.

New vibe for old favourite

PLEASE REFER TO WINERY WEBSITES FOR BOOKING DETAILS, GROUP BOOKINGS AND MAXIMUM NUMBERS.

• 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

@CVWFTC

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

www.clarevalley.com.au

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Valley Magazine

Wine Reviews Wine enthusiast Nick Ryan on the Valley vinos putting a smile on his dial right now

Limefinger ‘The Learnings’ Watervale Riesling 2020 $ 37.50

Wines by KT ‘ Peglidis Vineyard’ Watervale Riesling 2020 $38

They say old winemakers don’t retire, they just take longer lunches. That may well be true of local legend Neil Pike but those who have always admired his delicate touch with riesling are pleased he’s still keeping his hand in here. Abundant Watervale orals on the nose, a beautifully pure and crystalline palate crackling with bath salts and lime zest. A new classic.

This is a wine that celebrates the power of collaboration. Bunny and Yvonne Peglidis have worked one of Watervale’s best sites for more than 40 years and winemaker Kerri Thompson is the perfect person to tell the story of the site and their labours. This friendship, built on mutual admiration and respect, delivers a wine of piercing fruit purity, beguiling oral perfume and energetic acidity.

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

Visit our Kilikanoon Cellar Door & receive a complimentary Diversity of Clare Tasting valued at $20 per person when you mention this advert CELLAR DOOR Open 7 days 11am until 5pm Penna Lane, Penwortham SA Call 8843 4206 to book your tasting

www.kilikanoon.com.au

Trevarrick Road Sevenhill SA 5453 Tel: (08) 8843 4311 Web: www.skillogalee.com.au BH03862AA

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Valley Magazine

Mitchell Semillon 2016 $25

Koonowla Rosé 2020 $28

Semillon in Clare is like nude cycling. You don’t see much of it about but, once you try it, you just might be a convert for life. The Mitchells have always been believers - in semillon, that is - and this shows you why. It’s all beeswax and buttered crumpets, hints of clove, studded orange and lemon pith too. And it finishes long, talcy and fine.

Nick George is well aware that taking on a property like Koonowla requires the ability to look backwards and forwards at once. To give a historical property a bright future takes energy and effort and, in this ebullient rosé, you can already see this project has both in abundance. There are watermelon and rosehip aromatics, finely detailed te ture and a squeaky clean finish.

O’Leary Walker Cabernet Sauvignon 2017 $30 In cool vintages like 2017, Clare cabernet celebrates its finely etched detail and filigreed structure and few bring it to fruition with the skill and understanding of Nick Walker and David O’Leary. Sourced from two vineyards, one in Polish Hill River, the other in Armagh, this cassis-drenched, violet-strewn cabernet is perfectly balanced and immensely satisfying.

fine wine | restaurant vineyard views events + functions 7093 Horrocks Highway, Leasingham 1300 342 569 olearywalkerwines.com

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 BH03659AD

Autumn, 2021

Valley Magazine

Ruddenklau ‘The Lone Kiwi’ 2018 $35

Grosset ‘Nereus’ Shiraz 2018 $51

Georges Mataro 2019 $32

When Tim Ruddenklau planted his Blockers Road vineyard, the market was telling him to plant shiraz but a wise old adviser with vineyards in the blood told him he was on cabernet country. So Tim listened to the dirt, not the dollars, and tasting this classy cabernet, with its deep set, dark berry fruit and a wave of fine, dusty tannin, will make you glad that he did.

This is a carefully considered, finely tuned and utterly intriguing expression of Clare shiraz. Who would expect anything less from effrey Grosset It’s a supple, sinewy wine, built on brambly fruit and subtle spice, with a judicious splash of nero d’avola running a thread of juicy energy right through it.

I’ve always said I’d like to see more mataro in Clare and this broody, brambly example from the Bass Hill vineyard just emphasises why. It’s a wine that offers up the variety’s typical dark fruit seduction with a side of savoury mystery. It’s a deep dive into deliciousness.

THE PERFECT VENUE...

Unwind.

New Beginnings.

Create Memories.

Spring Gully Rd, Clare - eldredge.com.au - 08 8842 3086

Autumn, 2021

Valley Magazine

Barrys tartan it up Just what does a Barry wear under his kilt? We managed to find out during the famous wine family’s Easter promotional shoot which featured a brand new piece of essential Jim Barry Wines merchandise - the Barry Brothers boxer shorts. The “Don’t Get Caught Short” of im Barry wines campaign featured winery boss Peter arry and sons Tom and Sam at their irreverent best, clowning around in kilts in their shiraz vineyards.

“I’m really not sure what we were bloody doing out there,” Tom laughed. “ ut anyone who’s tried a bottle of the Barry Brothers shiraz cabernet will know where we got the inspiration for the shorts design.” The campaign draws on the winery’s Scottish connection, established way back in when Scottish sheep farmer Duncan Mc ae Wood sold his gra ing land to im arry. The 70-acre property has since become home to the famous Armagh Shira and Mc ae Wood shira .

Authentic taste of India available in Clare.

BH03936AA

Dine in or Take Away, 7 days a week • Open for lunch and dinner.

(08) 8842 3954 201 Main North Road Clare SA 5453 www.indiiofclare.com.au

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

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 aa cosy cosy winter winter experience. outdoor fireplace for a cosy winter experience. experience. experience.

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

Open 7 days Visit the home of Jeanneret Wines

&12pm Public-Holidays 5pm

12pm 12pm -- 5pm 5pm Sunday

(08) (08) 8843 8843 4308 4308 info@jeanneretwines.com

(08) 8843 4308 info@jeanneretwines.com info@jeanneretwines.com hello@cvbc.beer info@jeanneretwines.com hello@cvbc.beer hello@cvbc.beer hello@cvbc.beer

jeanneretwines.com jeanneretwines.com jeanneretwines.com

cvbc.beer/ jeanneretwines.com cvbc.beer/ cvbc.beer/ cvbc.beer/

First stop as you enter the Clare Valley • Affordable high quality wines! • Online orders available www.ulsterparkwines.com.au

Cellar Door 11 Main North Rd, Auburn, SA Open Fri-Sun, Midday - 5pm

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

Autumn, 2021

Valley Magazine

Cheffing in the fast lane Words: Paul Dowling Pictures: Ethan Allen When Slate Restaurant’s new head chef Tristran Steele slides behind the wheel of his dream car, the pressures of a long day in a high-intensity kitchen slip quietly away. “I love my job,” says Steele. “But sometimes you need a break from food. And this fantastic car allows me to switch o f and focus on something else for a while. It’s a great release”. Steele’s dream car is a gleaming black, 2017 Holden VF, Series II, SSV Utility. With Holden production having ceased in Australia, it’s the last of its kind. And when its purring V8 engine glides into the Pikes Wines car park each morning, everyone knows the head chef has arrived. “I love owning that piece of history,” Steele said. “And ever since I got my licence when I was 16, I just wanted a big, black, V8 Ute. “I guess my absolute dream car would be a Ferrari or a Lamborghini. But in the realms of reality, I already have it.” Much more of a sports car than a workhorse, the car is the result of a lifelong passion for Supercars, inherited

Tristran shares a laugh with chef de partie, Yeonjin Kim. from his mechanic father, Stuart. “Dad loved Supercars. But the funny thing is he was always a Ford man and I grew up to be Holden. So, something went wrong,” Steele laughs. “There were some great bonding experiences for us watching the cars together. Nowadays our rivalry’s a bit

calmer than what it used to be. We had some big rows – normally when Bathurst was on.” Steele joined the multi-awardwinning Slate Restaurant in 2019 as Sous Chef. His impact has been profound, making his promotion to the Head Chef role an easy move to make for Pikes

managing director, Andrew Pike. “We have seen Trist’s leadership skills shine over the last 12 months,” Pike said. “His positive attitude and drive have been a significant part of the evolution and success of Slate. His transition to the head chef role has been seamless.”

Continued page 32

We’ve aged 30 years in the Clare Valley VISS Water is proud to have built the irrigation system for the Seppeltsfield Wines expansion at Auburn; one of the largest vineyard expansions in the Clare Valley in recent years. Speaking of years, we’ve been planning, installing and servicing water systems in the Clare Valley for over three decades. From the largest project to a small backyard, VISS Water has the expertise and equipment to solve any water problem.

A: Old Port Wakefield Rd, Virginia P: 8380 9495 E: sales@visswater.com.au W: www.visswater.com.au

Autumn, 2021

Valley Magazine

Tristran Steele’s prized possession is the result of a life-long obsession with supercars.

THUR - SUN, 12PM - 3PM

PIKES TASTING ROOM

OPEN DAILY, 10AM - 4PM

PIKES BEER CO. TAP ROOM

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.

SLATE RESTAURANT

OPEN DAILY, 10AM - 4PM

233 POLISH HILL ROAD, SEVENHILL SA I (08) 8843 4370 PIKESWINES.COM.AU | PIKESBEERCOMPANY.COM.AU

Autumn, 2021

Valley Magazine

Steele has almost as many car care products as cooking ingredients but it’s in the kitchen where he truly shines. “He’s just so organised,” says Pike. ‘He’s producing amazing food. And he’s always looking to innovate.” Earlier this year Slate earned a second successive coveted Chef’s Hat Award from the Australian Good Food Guide and Steele is excited by the challenge of further enhancing Slate’s reputation. “To be able to put my stamp on it is definitely a thrill,” he said. “We’re putting out really good food and the people who work with me have the same commitment to quality and standard as I do. We all enjoy coming to work.

“I like my food to be simple, not over complicated” “I like my food to be simple, not overcomplicated, but classy. And I like to use as much local produce as possible.” Steele’s love for cooking began as a child in his home kitchen, where he would spend the weekends with his mother and grandma baking cakes and cookies for school lunches for the week ahead. He learned his craft across a range of Adelaide restaurants and hotels before heading overseas in 2008 to expand his cooking knowledge. He worked at AA Rosette Restaurants in Northern Ireland and England and as head chef for a

couple of ski season tour operators in France, Switzerland and New Zealand. Back home, he found his way to Slate via The arossa Institution, istro and Grill in Tanunda and as Sous Chef at Seed Winehouse and Kitchen in Clare. “My style comes from my many years of travel,” he said. “With in luences from British, French, Modern European and

Modern Australian cooking.” Steele loves a good pasta and says he’s signature dish at Slate is the spinach pappardelle, with zucchini, rocket, tomato, olive crumb, pangritata and mascarpone. He’s enthusiasm for those ingredients is matched only by his love for the countless polishes and waxes he uses to

keep his car looking so immaculate. ‘Just like the kitchen, it all comes down to organisation,” he said. “Every week there’s a pre-wash, a wash and a dry, followed by a no-streak finish. “It’s quite an undertaking to keep it looking its best because it’s big and it’s black! A black car is always dirty. It’s a lot easier to keep a white car!”

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Shout it from the rooftop

isk-taking chef Guy Parkinson urges the Valley to believe in itself as he sows funky new Seed in the heart of Clare

eed supremo Guy Parkinson has thrown out a challenge to the Clare Valley community – cease all comparisons with the Barossa Valley and McLaren Vale and embrace our extraordinary and rare region for what it is. Parkinson believes the Clare Valley has a wonderful opportunity to grow and prosper but he’s concerned constant comparisons with the other wine regions threaten to hold it back. “What’s frustrating for me …,” says Parkinson, “and I guess not being from Clare or South Australia means I can be a little more outspoken because I don’t have family or political ties here, is the

Words: Paul Dowling Pictures: John Krüger amount of times people have said to me ‘we’ll never be the Barossa’ or ‘we’ll never be McLaren Vale’. “That mindset just has to stop. “Clare is so unique and so wonderful in its own right.” Parkinson has made quite an impact on the township of Clare since arriving here from the Hunter Valley in 2014 and creating Seed Winehouse and Kitchen with then partner Candice Leighton. Seed, along with Terroir Auburn which

opened its doors in 2012, sparked change in the dining dynamic of the Valley and, having outgrown its original digs at the old 0s Cha f Mill, has relaunched in stunning fashion in the redeveloped Commonwealth Bank building in Clare’s main street. Thanks to the vision of local builder Sam MacDonald and the work of street artist EJ Zyla, what once was arguably the ugliest building in the street is perhaps now the most brilliant. Parkinson has, quite simply, fallen in love with Clare and is determined to help it realise its full potential. “We shouldn’t want to be the Barossa or McLaren Vale,” he said. “They’re great but they’re uni ue

to their own regions. Clare is unique because it’s the gateway to the Flinders Ranges. It’s the closest wine region to a desert in the world. That’s pretty cool. “When you come to Clare you have to stay an extra day or two because it’s that little bit further from Adelaide. And, when people stay longer, they’re dining in more venues, going to more wineries, they’re generally spending more money in the region. There might be less of them but I think they’re getting a better connection to what we’re doing here. “We don’t get many day trippers here and coming from the Hunter Valley I can say that day trippers aren’t always a great thing.

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Autumn, 2021

Valley Magazine

“Clare has to be confident. Why compare it with anywhere else ust be happy with what it is. It’s stunning. It’s gorgeous here.” Parkinson’s relationship with Candice hasn’t lasted the journey but they remain great mates and business partners. Their other partners in the Seed project are builder MacDonald and Pangkarra Foods’ Sam Maitland, with whom Candice is now engaged and has just given birth to their first son, Freddy Alexander Maitland. That Parkinson, Leighton and Maitland have maintained their friendships and strengthened their business ties through the period of personal upheaval, is uite admirable. “It’s an awesome thing and it’s probably spun this little town out uite a lot,” Parkinson says. “Candice and I moved here as business partners and life partners and we’re now still great mates and business partners. “My other business partner, Sam, is one of my best mates and happens to be engaged to Candice. They’ve just had a baby and I couldn’t be happier for them. It’s a very mature thing which freaks some people out. ut I think it’s actually made us stronger as a business unit and also stronger as mates. “It’s pretty un lappable. And I’m very

proud of it.” Maitland talks in reverential tones when describing how Parkinson has handled the situation. “He’s an incredible human, this fella,” Maitland said. “And he’s a pretty likeable chap. “I guess we all get along because we all have similar interests and aspirations, we all want to see good things happen here and those key drivers keep us close.” Parkinson chimes in: “They’re going to get married at Seed. And we’re going to give them a five per cent discount!” The long-term vision for Seed is to create a diverse venue for “everyone, every day” with a vibrant rooftop bar, ground loor bistro showcasing the cooking of Parkinson and head chef Louis itchie and a delicatessen Maitland hopes will end the need for alley residents to visit the central market when they’re in Adelaide. ut, for now, the focus is on May’s Gourmet Week when Seed will spill out on to the adjacent urton Street for its o ficial laneway launch party that will run from noon to midnight. There are also nights starring erri Thompson of Wines by T, renowned local wine scribe Nick yan and “For The Love of Italy”, an event where local winemakers producing Italian varietals will be invited to showcase their wines

alongside Italian in luenced foods. “I grew up in Clare,” says Maitland. “ ut having spent many years interstate and overseas I’ve had the opportunity to see a lot of people do some very cool things. “What Guy and Candice have done with Seed Winehouse and itchen is absolutely ama ing and being able to contribute to the growth and continuity of that is very cool and exciting. “Who wouldn’t want to be involved ”

Clockwise from top left: Business partners Sam Maitland, Guy Parkinson and Candice Leighton; Clare’s old bank building has been transformed with contemporary architecture and street art; Peytyn Gericke shakes things up behind the bar; Seed head chef Louis Ritchie and some of his dishes; builder and business partner Sam McDonald and Parkinson take in the views during the build.

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Autumn, 2021

No regrets for Rebecca as she forges…

Valley Magazine

A fabulous

GRANNY SKILLS: Rebecca with her nan, Pauline Tee.

In an age when things are moving forward at a rapid rate, Clare Valley couple Rebecca Sullivan and Damien Coulthard are making it their business not to forget the past. ebecca, tagged by The Australian as a “modern-day Mrs eeton”, after the English author of the 1861 culinary bible “Mrs Beeton’s Book of Household Management”, is founder and creator of the Granny Skills movement – a ‘back to basics’ sharing of skills and ideas around the home ‘just as Granny might have done’. Together with partner Damien, a high school teacher, they have also founded Warndu, an indigenous native food company embracing Damien’s rich Adnyamathanha culture from South Australia’s Flinders anges region. Between them, they have published seven recipe books, with the eighth already under way. Rebecca describes how their businesses were born almost out of “regret” and they’re determined to prevent their own 11-month-old son, Mallee, ever feeling the same way. “When my great-grandmother died at 100, I was living overseas at the time and had been working in food,” Rebecca said. “I was part of the slow food movement and in sustainability. “Mum had kept a box of my greatgrandmother’s and inside were these

Words: Gabrielle Hall

certificates and it turned out that she was an award-winning baker in the 1930s but I’d never seen her cook. “By then, my nan had taken over the cooking-for-everyone role, and it really filled me with regret that I was working in food but had never seen my greatgrandmother cook this famous Victoria sponge. And I had never asked her any questions about her cooking. “It made me think that I couldn’t be the only person that had an immense regret around not spending time with my elders and that’s where the idea of the Granny Skills movement came from. “When I think about the most sustainable generation, for me it was my great-grandmother’s generation because they were frugal and it wasn’t because it was hipster or cool to be so, they had no choice but to eat local food, eat food in season and not waste food the way we do.” Rebecca began holding workshops, sharing some of her ideas about embracing everyday practices for a more sustainable future. Simple things, like free ing in-season fruits or left-overs and making stock from vegetables rather than throwing them out. “There are small things we can all do,”

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Valley Magazine

food future she said. “I would rather see millions of people doing things imperfectly and making one or two changes that become a habit, than get 20 people to do things perfectly.” The idea for Warndu a retail food brand - came about from a similar awareness of the couple’s own mistakes. “After years of working in the local food movement, I realised I was a bit of a hypocrite and I didn’t really know the

“It’s reconciliation on a plate” meaning of local food when I met Damien eight years ago,” Rebecca said. “There were all these local native foods in my own backyard that I’d never tried, apart from the token piece of kangaroo when my French friends gave it to me. “We started Warndu when Damien’s Pop got dementia and we realised that a lot of his culture would be lost. Then, when his Pop passed away in 2014, we really actioned the idea, got a partner onboard and got our first products on the shelf.” Native thyme olive oil, wattle seed balsamic and six native teas formed the

initial range, with the brand now growing to include home and body products. Warndu meaning “good” in Adnyamathanha has partnered with Haigh’s Chocolates, adding to its native lavoured chocolate range a milk chocolate with finger lime and dark chocolate with Davidson plum. Having just completed a mammoth catering project at the recent Adelaide Festival, showcasing Warndu’s indigenous lavours, ebecca said the comfort of food was a great way to break down barriers. “Anything we can do to get these foods in front of people is great,” she said. “Food is a safe place for people. It’s a place where people aren’t afraid to ask questions and it breaks down some barriers. “It’s reconciliation on a plate. A place where people can learn about Aboriginal culture and environment, where they don’t feel silly asking questions.” Having lived and worked in the United Kingdom for 10 years, Rebecca has returned to the Mid North where she and Damien have a bold vision to make the Clare Valley a “native food bowl”. The ural Woman of the ear Awardfinalist hopes to encourage local farmers to integrate native foods into their traditional farming systems, introduce them to local schools and childcare centres and establish the family’s Armagh

Rebecca and partner Damien have founded an indigenous food company. property to champion indigenous foods and culture. “Clare is the gateway to the Flinders Ranges so we also see this as a huge tourism opportunity as well,” she said. Above all, Rebecca and Damien are focussed on creating a better future for their young son. “Even though juggling motherhood and work is hard, I’m creating this legacy for Mallee,” she said.

“He’s out with us, doing stu f and he will grow up seeing us create something special that I hope he’ll want to continue. “And if he doesn’t and he gets drafted to Port or wants to play classical piano, that’s also fine but really we’re doing it now for him and to protect his culture and make sure that it’s still around when he’s my age.” Warndu.com www.rebeccasullivan.com.au

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Autumn, 2021

Valley Magazine

Labour of love and enterprise

n a workshop in the side streets of Clare, a band of workers is busy manufacturing a high-end product that looks right at home in some of the world’s leading bottle shops. Its sta f are some of the happiest you will see, arriving each morning with a smile on their faces and ready to help showcase some of the Valley’s bestknown and premium wines. They are meticulous in their work but it’s the love for what they are doing that really shines through. Handcrafting wine display boxes is just one facet of Clare Valley Enterprises, a name that has become synonymous with quality workmanship since it began more than 0 years ago, as an o fshoot of the already-established Barossa Valley Enterprises. And there is far more to this busy enterprise than the products and services they o fer everything from making those display boxes to labelling, and manufacturing pallets as it provides a valuable service to its loyal workers. CVE branding and business relationship manager Kerry Hampel said Barossa and Clare Enterprises was established to provide employment opportunities for local people with disabilities. The benefits have been widereaching. “We have grown to become the largest employer of people with disability in

Words: Gabrielle Hall regional SA,” Kerry said. “We support more than 100 people in the Clare and Barossa Valleys and McLaren Vale. “We manufacture quality timber wine boxes and provide packaging services to wineries and other local businesses. “We also provide in-home and community support through Clare Community Options, where we help people build their independence, be more active in the community and grow their friendship base.” New to CVE is the Skills Plus program in which participants can foster their skills in a more ‘fun’ environment, making wooden products like toys and planter boxes. “It’s another avenue for supported participation alongside the more commercial side of the business,” Kerry said. “Participants can learn workplace skills by identifying and developing products and services that add value for customers, while creating employment opportunities. “We can even support participants with their own microbusiness.” Participant Bue Maher is among those benefiting from the enterprise.

Bue Maher: “I love what I do.” “It has changed my life for the better, because I get to do fun things during my day and I get to meet new people,” he said. “I love what I do.” While Clare Valley Enterprises is expanding to cater for a broader range

Providing a range of tailored supports To enable people to live, work and engage in the community.

of needs, its focus has not changed over time. “ ur services continue to expand as the sector changes,” Kelly said. “But one thing remains the same - we believe in the abilities of all individuals and that all people have the right to a good life.”

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Words: Gabrielle Hall If her first starring role in a feature film is anything to go by, little Lena Nankivell has a big future ahead. The Clare school girl, 7, last year won the hearts of viewers when she played the adorable Daisy in “A Sunburnt Christmas”. Lena had no formal acting training but, after producers fell in love with her natural talent and vivid expressions, they handed her the life-changing role alongside established Australian actors Daniel Henshall, Ling Tang Cooper and Sullivan Stapleton. In lounge rooms across Australia, Lena launched on to the small screen and there were no greater fans than her Clare Primary School friends.

Lights, camera, Lena! “My friends said that ‘A Sunburnt Christmas’ was really good,” Lena says. “They said that I was the funniest in the movie and the cutest. Some of my friends have seen the movie 30 times!” Since arriving at “A Sunburnt Christmas” auditions at the South Australian Film Corporation - dressed in pink and carrying a plush toy from the Clare op shop for luck - Lena’s been on a thrilling journey. Winning one of the child roles in the film ahead of more than 500 other young hopefuls was followed by four weeks of filming in the Adelaide Hills and

attending the ‘blue carpet’ première of the movie in Sydney. “I’ve now signed with an agent and auditioned for a few projects,” Lena says. “I’ve just learned I’ve won a role in a short film. I can’t say much about it just yet, but it’s really exciting.” Lena Nankivell of Clare, acting alongside co-star Daniel Henshall in A Sunburnt Christmas. Her natural talents have many tipping her for stardom. Photos: Every Cloud Productions

Autumn, 2021

Valley Magazine

Ask a local

Where are the top spots you would send a visitor, and why?

Paul Longbottom

Les Pearson

Tania Graham

Ian Roberts

There’s plenty to do around Sevenhill. The Richardson Park Playspace (picture 1 adjacent page) is awesome for families or you can head up to Spring Gully and go for a hike through the beautiful national park. There are some great views and plenty of wildlife. Or you could spend the day riding or walking along the Riesling Trail.

The Rocks Reserve is a tranquil billabong about 15km to the east of Balaklava (picture 2). It’s a perfect picnic location in the winter and, if you’re lucky, there’s enough water to swim there in the summer. The Balaklava Golf Club, and Balaklava Racing Club both offer green outlooks in the summer, and cool beverages to quench your thirst. The Lions walking trail is a great place to watch the sun rise or set, while getting in your steps for the day.

There’s always something to do in Clare. Simply driving around the Valley you’ll see some fantastic sights, driving through Polish Hill River as the sun sets is just stunning. ou can’t beat a coffee in the main street and heading out to Gleeson Wetlands (picture 3) is great for a walk. Stop in and go for a ride on one of the Clare Valley Model Engineers trains.

Blyth is full of things to do. You can watch a movie at the Blyth Cinema (picture 4) or visit BDH Bites for something to eat and try one of their new escape rooms. Browse art and native plants at the Medika gallery or walk just down the road to Padnaindi reserve to see the 16 laser cut artworks.

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Enjoy a relaxed atmosphere, with quality, delicious food from our kitchen. Our friendly cafe offers: • Light lunches • All day breakfast • Coffee and cake • Milkshakes & smoothies • Seafood baskets made with local seafood from S.D. Caputos • A large range of SA made Gelatissimo ice creams and sorbets (Vegan friendly options available) Takeaway options available • Delicious bubble teas with flavourful popping bubbles We can accommodate a variety of dietary options

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Valley Magazine

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Clare Races

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Valley Magazine

PANCHO’S 2 1. Running past the post. INSET: Stewards keep an eye on the event from afar.

3. Natalia and Andrew Lynch wtih Kaja and Kaley enjoy a picnic ad the races.

2. Terry Hewat, Ivy Diegmann, Scott, Amanda, Jordan, and Jackson Parmenter, Tracey and Steve Holt, Carolyn, Phil and Harry Dawkins, Alex and Rob Diciocco, Karen and Graeme Cunningham enjoy a sunny Clare race day.

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Boho nuptials in the vines For commercial or residential property management in the Clare Valley & surrounding areas

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Chase and Kerra-Lee Wescombe were married at Spring Farm Estate, the home of the bride’s parents, on January 24. Kerra-Lee is the daughter of Peter and Robyn Shearer of Clare, and Chase is the son of Jenny and Glen Wescombe of Henley Beach. The couple were married by celebrant Greg Moulton, a close family friend. They were attended by their bridal party, Ashlyn Shearer, Shenade Shearer, Hannah Graetz, David Adams, Viv ClarkeNewman, and Tim Jones. The bride’s brother Isaac was ring bearer, and also made the wedding arbour and transported the bride to the wedding. Not to be outdone, the couple’s dog, Billy, was also part of the celebration.

Catering was by Seed, with Billie The Vintage Van serving drinks and Reggae band, One Planet provided entertainment. Kerra-Lee’s dress was by Rue de Seine (from The Bride Lab), hair was by Jarahs Salon, makeup by Bobbi the Salon, and owers by thereal Botanica. Tables/chairs/marque were from Auburn Event Hire, the cake was by Jodie Allen and photos/video by Wild Boho Weddings. Pictured above: Chase and Kerra-Lee Wescombe, with their bridal party Ashlyn Shearer, David Adams, Shenade Shearer, Viv Clarke-Newman, Hannah Graetz, and Tim Jones. Photo: Wild Boho Weddings. www.wildbohoweddings.com

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Wedding flair It’s still love second time around Chelsea McPharlin married Ben McQueen twice – let us explain. They married first on Chelsea’s family’s Balaklava farm in a mad rush on March 25, 2020 when COVID border restrictions thwarted the couple’s grand wedding plans. An intimate affair with family was organised the same day, and due to the rush a handful of guests created a cavalcade drive-by because of number restrictions. It was nearly 12 months later that they sealed the deal for the second time celebrating with friends

and family at Auburn on February 27, 2021. Ben is the son of Iain and Christina McQueen from Minlaton. Chelsea is the daughter of Peter and Kirsti McPharlin of Balaklava. Chelsea and Ben are pictured above, and with her bridesmaids from left: Waverly Palmer, Rebecca Preston, Georgina Lampard, Chelsea McQueen, Katrina Price, Alice McPharlin, and Lacee McPharlin. Photos: Acacia Chenda www.acaciarachel.com

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Autumn, 2021

SPORTS QUIZ

Valley Magazine

Sports Quiz

1. What NBA player recently claimed the record as most games played by an Australian?

3. What type of medal did Sally Pearson win in the 100m hurdles at the 2012 London Games?

2. Who will captain the Melbourne Demons in the 2021 AFL season?

4. Where is the New Zealand Warriors home base located for the first half of the 2021 NRL season? 5. How many World Championships did surfer Layne Beachley win during her career? 6. What is the record for the highest score on a PGA event Par 4 hole? 7. In what country did the sport of bocce originate? 8. What Australian city holds the record for the top two biggest attendances at UFC events? 9. What two teams will contest the ICC World Cricket Test Championship Final to be played in June 2021? 10. By what other name is the sport of hacky sack known? 11. The Constellation Cup is contested by the national netball teams of Australia and which other country?

Shaquille O'Neal

12. With competing teams including the Canberra Vikings, Melbourne Rising and Fijian Drua, which rugby competition ran from 2014 to 2019?

Sally Pearson

13. American professional basketballer Blake Griffin plays for which NBA team? 14. Who is both the chief executive of Racing New South Wales and the chairman of the Australian Rugby League Commission? 15. Which country did Australia’s women’s national basketball team defeat to win the gold medal at the 2006 FIBA World Championship? 16. Which Sydney-born tennis professional had a career-high singles ranking of world number 18 in October 2019?

20. Which former Socceroo won two A-League Championships as manager of Melbourne Victory? 21. Which AFL team was informally known as the Redlegs? 22. Which Australian baseballer played for the Oakland Athletics in the MLB, and recently moved to the Chicago White Sox?

17. In what year did Shaquille O'Neal retire from professional basketball?

23. Which Indian bowler took 32 wickets in the recent four-Test series against England?

18. Which team won three consecutive AFL Premierships from 2013 to 2015?

24. Which player has scored the most tries in the history of State of Origin?

19. A game of baseball is played between two teams of how many players each?

26. Which Australian soccer player represented Millwall from 1998 to 2004? 27. How many women in total competed at the inaugural Winter Olympics in 1924? 28. For how long did the New York Yacht Club successfully defend the America’s Cup before Australia II won in 1983? 29. What is the nickname of Australian F1 driver Daniel Ricciardo? 30. Which soccer playerturned-actor won the FA Cup with Wimbledon in 1988?

25. What animal was Borobi, the mascot of the 2018 Gold Coast Commonwealth Games?

1903

1. Patty Mills 2. Max Gawn 3. Gold 4. New South Wales Central Coast 5. Seven 6. 16 7. Italy 8. Melbourne 9. India and New Zealand 10. Footbag 11. New Zealand 12. National Rugby Championship 13. Brooklyn Nets 14. Peter V’landys 15. Russia 16. Alex de Minaur 17. 2011 18. Hawthorn 19. Nine 20. Kevin Muscat 21. Melbourne Demons 22. Liam Hendriks 23. Ravi Ashwin 24. Greg Inglis 25. Koala 26. Tim Cahill 27. 11 28. 132 years 29. Honey Badger 30. Vinnie Jones

Barossa Education: Reimagined - and closer than you think!

Faith Lutheran College is a representation of what a community can do when it puts its heart and soul into an idea. Wanting to provide another secondary school option for the region, local families, leaders and educators championed this idea. So, when the doors opened to students in 1985, after years of planning, fundraising and gaining support from local congregations, 29 students started in Year 8. Today the College is over 700 students from ELC through to Year 12 who travel from far and wide to receive a Faith education… and we are still inspired by ideas. Across the College, the curriculum is delivered in a way that makes our students inquire, challenge, think and reflect. Supported by caring and compassionate teaching staff, students learn by doing. They actively participate in the curriculum and elective program that is designed to open their minds. Including The Rite Journey program specifically

Our Middle School is a candidate school for the International Baccalaureate (IB) Middle Years Programme (MYP) and is pursuing authorisation as an IB World School. We specialise Our students travel from some distance to receive a Faith education, including Caleb Schwartz from Waterloo. He lives in an engaging method of learning with an inquiry, projecton his family’s sheep and cropping farm with his parents and based and elective curriculum. Our Senior students can access Vocational Education Training two younger sisters. He recalls the first day he hopped on the bus as a Year 8 student with his cousin, as a bit daunting. and School-Based Apprenticeship Training courses alongside and in partnership with a wide range of SACE subjects. The These days the bus, whilst a public service, is full of Faith students and the hour long journey is a highlight of his day. success of our student-focused teaching methodology is demonstrated by our students’ outstanding results. He enjoys being able to continue to be active in his home community, as well as branch out into a new one. Faith prides itself on knowing every student and encouraging designed to help our Year 9 students grow into considerate young adults.

This mindset is one that the College embraces and encourages. Our Junior School delivers a playful, intentional and respectful program within an inspiring learning environment. When students move to the Middle School in Year 7, the curriculum is delivered through a global lense.

NOW ENROLLING!

each student to grow into the person they are designed to be. Underpinned by small class sizes and a personalised approach to learning, our staff are committed to understanding how each student learns, to help them grow.

We invite you to come and meet our Principal, Steve Wilksch, to learn more about the Faith difference. enrolments@faith.sa.edu.au Tanunda, South Australia 8561 4200 faith.sa.edu.au

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12-03-21 12-03-21

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”.

8 9 5 1 6 7 3 2 4

Today’s Aim: 18 words: Good

27 words: Very good

2 1 6 5 4 3 7 9 8

E D S

3 7 4 9 8 2 5 1 6

6 2 7 3 1 5 8 4 9

5 8 3 4 9 6 1 7 2

9 4 1 7 2 8 6 5 3

4 6 8 2 7 1 9 3 5

7 5 9 6 3 4 2 8 1

1 3 2 8 5 9 4 6 7

9 6 2 8 1 3 4 7 5

1 3 5 7 4 2 6 9 8

8 4 7 5 9 6 1 2 3

6 7 1 3 8 9 5 4 2

2 5 3 1 6 4 7 8 9

4 9 8 2 5 7 3 6 1

4 89 2 6 94 1 3 52 6 8 15 5 9 8 1 63 4 7 76 3 3 7 2 9 4 8

3 5 7 8 2 1 6 9 7 1 2 5 4

3 7 4 9 8 2 5 1 6

6 2 7 3 1 5 8 4 9

37 words: Excellent

f the World 8. Mount Bartle Frere ANSWERS: 1. Roald DahlDahl 2. Carbon copycopy ANSWERS: 1. Roald 2. Carbon 3. Razor 4. Ancient Greece 5. Fish 6. Nine 3. Razor 4. Ancient Greece 5. Fish 6. Nine Palmer 10. Noah 7. News of the 8. Mount Bartle FrereFrere 7. News of World the World 8. Mount Bartle ANSWERS: 1. Roald Dahl 2. Carbon copy 9. Teresa Palmer 10. Noah 9. Teresa Palmer 10. Noah 3. Razor 4. Ancient Greece 5. Fish 6. Nine 7. News of the World 8. Mount Bartle Frere 9. Teresa Palmer 10. Noah 12-03-21

S: 1. Roald Dahl 2. Carbon copy 26. Tim Cahill 27. 11 28. 132 years 29. Honey Badger 30. Vinnie Jones . Ancient Greece 5. Fish 6. Nine

5 8 3 4 9 6 1 7 2

9 4 1 7 2 8 6 5 3

3 2 7 1 5 9 6 4 8

Rruse,Arust, segue, rouge, rouse, E roust,X rout,T route, sure, 3 sour, 1 8 suet, 6 2 9 4 5 Z E S T Y Z E S T Y rouge, rouse, roust, rout, route, ruse, rust, segue, sour, suet, sure, 2 5 4 7 3 8 1 6 surge, toque, torque, tour, true, urge, user surge, toque, torque, tour, true, urge, user S T A I R E X 7 6 9 5 4 1 2 8 T R A E X T R A 1 8 3 9 5 6 7 2 Z STE TAS AIT IRY R 5 4 6 3 7 2 8 9 TS O K E N E X T R A 9 2 7 1 8 4 6 3 T TO OK KE EN N 6 7 1 2 9 5 3 4 S S LT EA DI RS 4 9 2 8 1 3 5 7 S SL LE ED DS S 8 3 5 4 6 7 9 1 T O K E N

euro, gesture, gout, GROTESQUE, grouse, grout, guest, gust, gusto, Z E S T Y euro, gesture, gout, GROTESQUE, grouse, grout, guest, outer, gust, gusto, oust, ouster, outre, queer, quest, quote, request, reuse, rogue, oust, ouster, outer, outre, queer, quest, quote, request, reuse, rogue, 7 9 3 4 1 5 8 6 2

Who wrote the book James and the Giant Peach?

The letters ‘cc’ used in email terminology originally stood for what term?

The rule that states that the ‘simplest explanation is most likely the correct one’ is known as Occam’s what?

12-03-21

Which UK newspaper was at the centre of a phone hacking scandal?

4 6 8 2 7 1 9 3 5

1 5 6 8 4 2 7 9 3

7 5 9 6 3 4 2 8 1

8 4 9 3 6 7 1 2 5

1 3 2 8 5 9 4 6 7

6 7 5 9 3 1 2 8 4

9 6 2 8 1 3 4 7 5

2 3 4 5 7 8 9 1 6

9 8 1 6 2 4 5 3 7

1 3 5 7 4 2 6 9 8

4 1 2 7 8 6 3 5 9

8 4 7 5 9 6 1 2 3

5 6 8 2 9 3 4 7 1

6 7 1 3 8 9 5 4 2

2 5 3 1 6 4 7 8 9

4 9 8 2 5 7 3 6 1

3 8 6 9 7 1 2 5 4

5 2 4 6 3 8 9 1 7

7 1 9 4 2 5 8 3 6

7 9 3 4 1 5 8 6 2

What is the highest mountain in Queensland?

Which South Australian actor starred in the 2011 sci-fi film I Am Number Four?

1. Patty Mills 2. Max Gawn 3. Gold 4. New South Wales Central Coast 5. Seven 6. 16 7. Italy 8. Melbourne 9. India and New Zealand 10. Footbag 11. New Zealand 12. National Rugby Championship 13. Brooklyn Nets 14. Peter V’landys 15. Russia 16. Alex de Minaur 17. 2011 18. Hawthorn 19. Nine 20. Kevin Muscat 21. Melbourne Demons 22. Liam Hendriks 23. Ravi Ashwin 24. Greg Inglis 25. Koala 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

Redefining Country Dentistry S

S CL TE YDG SW D L Z F H B I

14 15 T O 16K 17 E18 N19

E E E U U UQ

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S S S T O T T O O

euro, gesture, gout, GROTESQUE, grouse, grout, guest, gust, gusto, euro, ouster, gesture,outer, gout,outre, GROTESQUE, grouse, grout, guest, reuse, gust, gusto, oust, queer, quest, quote, request, rogue, oust, ouster, queer,ruse, quest, quote, request, reuse, rogue, rouge, rouse,outer, roust,outre, rout, route, rust, segue, sour, suet, sure, rouge, toque, rouse, torque, roust, rout, ruse, rust, surge, tour,route, true, urge, user segue, sour, suet, sure, surge, toque, torque, tour, true, urge, user euro, gesture, gout, GROTESQUE, grouse, grout, guest, gust, gusto, oust, ouster, outer, outre, queer, quest, quote, request, reuse, rogue, rouge, rouse, roust, rout, route, ruse, rust, segue, sour, suet, sure, surge, toque, torque, tour, true, urge, user

3 1 8 6 2 9 4 5 7 3 5 1 4 8 7 6 3 2 8 9 1 4 6 5 9 7 2 2 6 5 9 4 5 7 4 3 1 8 2 1 8 6 3 9 7 7 8 6 3 9 9 5 5 4 6 1 7 2 2 8 4 3 1 1 4 8 6 3 3 9 7 5 2 6 8 7 9 2 1 4 5 35 14 86 63 27 92 48 59 71 2 7 1 8 4 6 3 5 29 9 52 47 71 38 84 16 63 95 76 67 91 52 49 15 23 84 38 6 7 1 2 9 5 3 4 8 14 89 32 98 51 63 75 27 46 4 43 9 65 2 34 8 76 1 27 3 89 5 91 7 12 6 58 98 23 75 14 86 47 69 31 52 6 7 1 2 9 5 3 4 8 8 2 3 6 5 49 94 27 81 1 93 15 87 66 2 4 3 5 7 97 3 19 4 81 7 62 5 2 9 4 8 3 2 5 1 7 8 2 3 6 5 89 34 7 41 6 6 9 1 7 2 8 4 6 5 3 6 5 3 7 4 1 7 3 5 8 9 6 8 4 2 9 1 9 6 1 4 7 7 2 3 8 1 4 8 6 9 5 2 3 2 5 2 7 5 5 7 3 1 1 3 2 8 9 6 6 4 4 9 5 5 6 9 4 3 7 4 3 7 1 2 8 6 9 8 2 8 1 8 14 7 89 5 68 3 26 1 45 2 37 9 53 6 72 4 1 24 5 38 9 61 3 59 4 92 7 47 2 73 6 15 8 91 86 1 32 4 46 9 79 8 54 6 97 5 81 7 28 3 15 2 6 13 4 72 8 25 1 86 9 48 2 61 7 54 3 39 5 63 97 3 56 2 71 6 15 9 37 4 83 7 62 1 49 8 98 5 53 7 67 3 45 2 78 5 31 6 16 8 89 1 92 4 24 9 24 12 4 79 6 52 1 34 5 18 7 26 3 95 2 61 9 43 8 3 59 7 91 5 34 8 47 1 75 6 23 9 68 2 86 4 87 64 7 48 9 93 2 82 4 69 8 51 6 74 5 37 1 26 3 2 48 9 86 1 19 4 92 7 23 5 75 3 31 8 57 6 15 74 38 26 59 62 83 15 41 97 35 28 63 92 49 71 14 87 56 4 6 1 5 7 3 2 9 8 3 7 5 8 1 6 9 2 4 7 9 2 4 8 6 5 1 3 2 9 1 4 7 5 3 8 6 5 8 3 2 9 1 4 7 6 4 8 6 9 2 3 5 1 7

Y YR

No. 019

Insert the missing letters to make 10 words – five reading across the grid and five reading down.No. 019

No. 019

NOTE: thanletters one solution Insert themore missing to makemay Insert the –missing lettersacross to make bewords possible 10 five reading the 10 words – five reading across the grid and five reading down. grid and five reading down. NOTE: more than one solution may NOTE: more than one solution may be possible be possible

How many players are there on a standard baseball team?

FOR A LIFETIME OF SMILES

ANSWERS: 1. Roald Dahl 2. Carbon copy 3. Razor 4. Ancient Greece 5. Fish 6. Nine 7. News of the World 8. Mount Bartle Frere 9. Teresa Palmer 10. Noah

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Is a chub is a type of bird, fish or monkey?

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For most health funds, child dental visits come with only 1 or Who wrote Jamespayment 7 Which UK newspaper was at a small gap no outtheofbook pocket at all. QUICK QUIZ and the Giant Peach? the centre of a phone hacking

12-03-21

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The lettersexplanation ‘cc’ used in is email ‘simplest most

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9 9

Which Australian actor Bible, South who was Ham’s father? Which South starred in theAustralian 2011 sci-fi actor film in the 2011 Istarred Am Number Four?sci-fi film I Am Number Four? 10 In the Old Testament of the 10 Bible, In the who Old Testament the was Ham’s of father? Bible, who was Ham’s father?

ANSWERS: 1. Roald Dahl 2. Carbon copy ANSWERS: 1. RoaldGreece Dahl 2.5. Carbon 3. Razor 4. Ancient Fish 6.copy Nine 3.News Razor of 4. the Ancient Greece 5. Fish 6. Nine 7. World 8. Mount Bartle Frere 7. News the World 8. Mount Bartle Frere 9. TeresaofPalmer 10. Noah 9. Teresa Palmer 10. Noah

5x5 5x5

Today’s Aim: 37 words: Excellent Today’s Aim: 18 words: Good 18 words: Good 27 words: Very good 27 words: Very good 37 words: Excellent 37 words: Excellent

10 In the Old Testament of the Bible, who was Ham’s father?

ANSWERS: 1. Roald Dahl 2. Carbon copy 3. Razor 4. Ancient Greece 5. Fish 6. Nine 7. News of the World 8. Mount Bartle Frere 9. Teresa Palmer 10. Noah

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No colloquial or foreign Using the letters innouns, the grid, howcentre many letter wordsmust of four letters or more can you list? The words. Nonine capitalised four letters orand more can you may list? The letter must be included each letter only centre be used once. apostrophes or plural be included and each No colloquial orinforeign words ending “s”. letter may only be used once. No colloquial or foreign words. No capitalised nouns, Today’sNo Aim: words. capitalised apostrophes or plural nouns, 18 words: Good apostrophes orinplural words ending “s”. words ending “s”. 27 words: Veryin good

R GR R E G G E E

Euripides (pictured) was a playwright from which ancient civilisation?

ANSWERS: 1. Roald Dahl 2. Carbon copy 3. Razor 4. Ancient Greece 5. Fish 6. Nine 7. News of the World 8. Mount Bartle Frere 9. Teresa Palmer 10. Noah

E D S

5x5

O K E N

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hard

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