The man behind one of the Barossa’s most successful food brands appreciates abundance like few others. Blessed with good fortune in business and in life, Tanunda’s Steve ‘Zimmy’ Zimmermann is now instilling gratitude in the lives of others as a life coach and mentor.
For Rob Borgas, faith is universal, no matter what language you speak. For more than 30 years, the Lutheran pastor has shared the gospel through word and song with First Nations Australians in some of the most remote indigenous communities of Central Australia.
Gavin and Sherinne Schuster are custodians of a family legacy built on broadacre farming, residing in the homestead on the original ‘Section 391’ of the property, which has been in the family for 151 years.
Barossa Enterprises is continuing to lead the way in inclusive employment across regional South Australia, strengthening its Employment Services and building on the success of its innovative Skills Plus program, with a second round commenced in May.
Some of Carla Wiese-Smith’s fondest memories as a child were spent at her grandparents’ farm in Williamstown. So vividly, Carla recalls the precious times of that property and thinking she was going to live there forever – much to her family’s amusement.
At 88 years old, John Falland still talks like he is ready to return to his workshop. He’s quick witted and his mind is sharp, but you can’t help but notice the decades of wisdom to contemplate before he speaks.
Raised on a mixed farm in New Zealand’s Hawke’s Bay, Nicki has built a 35-year career at the intersection of wine, sustainability, leadership, and communication.
Stuart is SA born and bred and, despite travelling widely as a child in an army family, he always found his way back home. After studying Pharmacology at Adelaide University in the 1980s, his direction changed when his parents became grape growers at Clare, igniting a passion for wine through a blend of hospitality and viticulture.
Newsagency, deli, paper round delivery, seafood seller, purveyor of old-school local quality fruit and vegetables, bread, pies, cards, cigarettes, gifts and at its utmost – a place where you are known!
These roasted cauliflower and goat’s cheese tarts are a bold mix of texture and flavour: golden spelt puff forms the base for whipped goat’s cheese, caramelised cauliflower, and crisp prosciutto, topped with a fresh fennel and herb salad, toasted almonds, and vinaigrette. Light yet satisfying, they’re ideal for entertaining or an impressive lunch.
In a charming nod to Barossa’s culinary heritage, this Red Cabbage Pickle recipe dates back to 1932, when it was shared by Mrs Alvera Goers in The Barossa Cookery Book. Simple, vibrant, and delightfully tangy, this preserve brings a burst of colour and flavour to springtime platters, cheese boards, and family lunches alike.
Nothing says spring quite like a plate full of colour and crunch. This Local Chicken & Spring Vegetable Salad brings together juicy chicken, farm-fresh greens, tender potatoes, and sweet roasted beets, all tied together with a punchy Dijon–anchovy dressing. It’s light yet satisfying, perfect for lingering lunches, picnics in the sunshine, or sharing with friends around the table.
When you’re look for a quick and easy, ‘treat yourself’ dish, these spicy chilli oil noodles are perfect! You can either have them on their own, or we love adding pot-sticker dumplings and steamed greens as sides.
Seppeltsfield Road Distillers’ Barossa-style Clover Club is a cheeky twist on the iconic classic, combining the grown-up goodness of Savoury Allsorts Gin with a playful burst of flavour. Think bright berries, zest citrus and a silky-smooth foam with a dash of nostalgia. Topped with raspberry lollies, it’s bold, a little cheeky and seriously delicious.
It’s Winter in a glass, with a savoury edge you didn’t know you needed. Perfect for cosy nights, served with salty snacks (potato chips for us!) and for anyone that loves their martinis a bit dirty (and a little wild).
The lush grounds of Saltram Wines proved the perfect choice for Lucy Siegele and Lachy Earl’s late summer wedding, an ideal backdrop for the European Summer/Garden Party aesthetic.
When Laura Anderson and Dylan Weaver exchanged vows in March, their nuptials fell on the “hottest Autumn day in 25 years – 40 degrees in Freeling, with extreme winds.”
Terrariums are like mini-indoor gardens in a glass container or vase. Terrariums can either be open to the air, or closed with a lid which essentially, over time, creates its own little ecosystem.
Spring brings blue skies and blossoms, and for many people, the return of blocked sinuses, itchy eyes, and relentless sneezing. But there’s more to seasonal allergies than just pollen.
During the 1930s’ Great Depression, families adopted thrifty practices to survive. Recycling materials became a necessity, along with resourcefulness and ingenuity.
For more than two decades, Phil Hoffmann Travel (PHT) and APT Luxury Travel have partnered to deliver the finest European river cruise experiences to South Australian travellers. I was recently privileged to join APT co-owner Rob McGeary aboard the brand-new APT Solara, marking a transformative moment in luxury cruising.
In our family we are pondering when the right time is to get another dog. We said goodbye to our beautiful German Shepherd, Jax in November, and since then have had a dogless house. It’s much quieter than it used to be and there is definitely a lot less hair, but there are other things missing…the wet nose at the door, the head under your hand in the kitchen and the reassuring ball of fur curled comfortably in the bed in the corner.
Spring in the Barossa is subtle but unmistakable. There’s a shift in the air, softer mornings, longer afternoons and colour slowly returning to the landscape. It’s the perfect time to refresh your wardrobe with pieces that feel just as thoughtful and seasonal.
