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.
An office to the side of the reception desk at the Vine Inn Barossa Community Hotel is now the base of the illustrious venue’s current General Manager, Gabrielle Marschall.
Annabelle Travaglione, CEO of Foundation Barossa, has now joined the board of Barossa Enterprises, cementing a relationship that has been building behind the scenes for several years.
“You’re not a Barossan until you’ve eaten dill cucumbers, Linke’s mettwurst and a bucket of dirt in the vineyard,” laughs Dan Falkenberg, describing his own idyllic childhood.
When the ‘cool stuff’ couldn’t wait, Ed Robinson engineered his own trajectory.
Grant is probably best known for his passionate roles in wine and food that date back to Rockford and the Barossa stalwart restaurant, fermentAsian. But delve back to Grant’s younger years, growing up in Sydney and you find a passion for music and Orchestra.
A hobby that turned into a passion that turned into a business and way of life, Barossa’s Barry Gardner or ‘Baz’ has been making knives for enthusiasts, commercial and hospitality clients and lovers of outstanding craftsmanship for some 32 years. Fourteen of those have been as a tenant at Seppeltsfield’s ‘Jam Factory’.
Barossa based glass artist Brenden Scott French works away in his busy, purposeful and colourful studio space at Seppeltsfield’s ‘Jam Factory’. It’s an intriguing open space showing finished works, experimental projects, raw materials and all the tools this artist needs to work away at his inspiring creations.
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.
