World Magazine : WORLD - Autumn 2018
SEPPELTSFIELD Sample wine from your birth year – the only wine estate in the world to offer this. PENFOLDS Blend your own bottle of wine in this historic winery. YALUMBA Visit the working cooperage – one of a very few in the region. TSCHARKE’S Taste their alternative varietals and visit the pottery studio in the loft. ROCKFORD WINES Try the signature Basket Press Shiraz in this beautiful stone cellar door with courtyard. MUST-VISIT WINERIES With an enviable reputation for food and wine, The Louise has established strong relationships with a handful of top local wineries and artisanal producers to offer discerning guests unique experiences. You can enjoy a gourmet breakfast with kangaroos in a nearby conservation park; taste acclaimed single-vineyard wines from Two Hands Winery in the exact vineyards from which they were picked; or join a traditional hands-on pasta-making class at Casa Carboni. You can try your hand at hat-making with milliner extraordinaire Julie Fleming in her Jam Factory studio at Seppeltsfield, tour historic Hutton Vale Farm with sixth-generation sheep farmer John Angas and his wife, Jan, maybe or enjoy various wine experiences at selected wineries such as Turkey Flat, Seize the Day, Rusden, Murray Street, Elderton or Charles Melton Wines. Elsewhere, in Nuriootpa, Maggie Beer’s original Pheasant Farm restaurant has morphed into a stylish Farm Shop and is a major drawcard for food lovers who come to sample and buy her delicious range of 80-plus products, many of them seasonal. You can buy a picnic basket of goodies for lunch by the lake or join in a daily afternoon verjuice demonstration class in the shop’s studio kitchen used in the ABC series The Cook and the Chef that replicates Beer’s own farmhouse kitchen nearby. In the main street of Angaston, winemaker turned cheese maker Victoria McClurg has trebled the size of her appealing Cheesecellar for her Barossa Valley Cheese Company. Using primarily milk from a 180-head Friesian herd in Koonunga, the factory’s four cheese makers produce handmade cheeses eight times a week. They also make goats cheese for nine months of the year. Try the Barossa Camembert, Triple Cream and La Dame, or her signature washed rind Barossa Washington. Next door, Fiona and Matteo Carboni use much local produce in their casual Italian dishes at their welcoming Casa Carboni, an Italian cooking school and wine bar. Saturday morning cooking classes are enormously popular and begin at the Barossa Farmers’ Market, where Matteo selects food for the class, returning to create four dishes with students for lunch. In fact, the Saturday morning Barossa Farmers’ Market is a great way to witness just how productive this exciting area is. Now in its 14th year, the market has trebled its original size and evolved to become one of the most successful and comprehensive farmers’ markets in the country. With some 45 stallholders and small producers, the covered market is held every Saturday throughout the year in the barrel-lined Vintners Sheds in Angaston. Look for Eleni Handmade Barossa, Jersey Fresh Milk, Cornucopia Farming, Kurianda Barossa, Gully Gardens, Trevallie Orchard, Barossa Honey and Michelle’s Gourmet Kitchen to name a few.
WORLD - Summer 2018
WORLD - Winter 2018