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.
UK trained milliner Julie Fleming, cut her teeth in the fashion houses and quality focused millinery houses of London – creating beautiful head pieces for the world’s fashion conscious and race going fans of Royal Ascot, with many of her customers including the royal family members.
After many years of providing her Pilates services to the Barossa community in a small studio with limited equipment, Kate has bitten the bullet and expanded!
Ceramic artist and passionate sharer of her art form – Aleshia Webster is welcoming, vibrant and enthusiastic about creating with clay.
With a passion for and an unwavering commitment to the development and curation of the Barossa Museum at Tanunda, Don Ross’ mark and influence on this institution now spans a staggering 57 years of its 61 years since establishment.
A husband, a father, a grandfather, a local, a footballer, a teacher, a mate, a storyteller.
On his Ebenezer family property ‘Primrose’ where vigneron Marcus Schulz grew up and still lives and works, stands a characterful relic of our past… A rustic timber and thatched straw roof shed.
The power of public voice. Making the invisible visible. With a long family association, a childhood spent at the pool, a passion for all things aquatic, and a good dose of community activism, the threatened closure of the historic Nuriootpa War Memorial Swimming pool back in 2020, saw Rebecca Reynolds dive head first into the Nuri Pool Working group campaign to save the pool.
Roland Weight will be well known to many in the Barossa and indeed to many from further afield. He is the instigator to a lot of visual artists in the Barossa. He started the Byron Bay School of Art and trained as a sculptural artist.
A woman of so many talents and so many passions. The Barossa Art scene is now benefiting from one of Kirsty’s current passions, being the new ‘Wonderground’ Art gallery and Cellar door.
James has the role of heading up the ‘Barossa Australia’ team – a group that advocates for all things Barossa and is charged with taking our amazing region and incredible wines to the world. Much like a game of chess, James relishes the challenge of planning, strategising and executing plans that bring the focus back on our region and the rewards that come with it.
Jim is bright, sharp and entertaining as we chat, pour, swirl, taste and appreciate his award winning 2009 Grand Merlot, (bit special – thanks Jim!) We then spend the morning photographing the man who has achieved so much in his life and who’s name is synonymous with the Barossa and indeed in the world of wine!
Excitingly, Barossa’s own Anna Lindner has been on the set of her very own TV mini series – soon to be released on SBS. Anna is the creator, writer and lead actor in this drama comedy series about death, grief and one’s identity.
A degree in Exercise Physiology may well underpin Mel’s ability to guide, instruct and train her clients, but for her there is a broader picture that influences the way she helps her cohort.
‘Mehl’ – its German for flour, and it was the fact that German born Martin was missing the flavours of the bread he grew up with back in Germany that prompted the creation of ‘Mehl Sourdough’.
Japanese born and raised Mikiko Shimoda is a world travelled chef and has now settled in the Barossa and is adding yet another interesting element to our food culture.
Bob Modra is well known around the Barossa for his caring, quiet nature and for being a passionate advocate for mental health – having committed his working life to Child and Adolescent mental health.
Ellen has embarked on a unique venture and created a nice niche for herself in the sheep dairy market. These sheep are not what you may be used to in the Australian landscape, like Merino. Ellen is building a flock mixed with East Friesian and Awassi breeds (from the middle east) renowned for their milking ability, calm nature and consistent output.
Michael wears many hats on his property in the foothills near Tweedies Gully, Pewsey Vale and they all stem from a passion to create produce of the highest standard. Creating and making food with passion, care and a deft hand – Michael understands the importance of raising his animals ethically, with the ability to free range and that great food comes from this love that is put into the process.
Ali is a true arts ambassador for the Barossa.
Ali does so much for Barossa artists, supporting, nurturing and championing the work of others.
Stuart’s current style that he pursues in his art is far removed from the detailed pen and pencil realist way he captured the landscape in his early days.
There’s an old green table out the back of Linke’s Bakehouse where Sharon Edwards (nee Linke) toils away making her famous Barossa Beef and Shiraz pie.
Damion Linke’s quiet, kind and patient demeanour seems in stark contrast with the fast paced, rapid punching, blinding blocks and gymnastic like moves performed in Kenpo Karate.
A little soul searching around her next career choices, work life ideals and the question of ‘what’s next’ has led Paula Baker to her happy place! A toy shop!
Using his visual arts background, many years of working harvests around the world and an astute knowledge of the land, Fraser takes each years Shiraz crop from the Hoffmann family in Eben-Ezer and crafts it into something distinctive each year, then, sets about creating the unique art work for each release – himself!
Is this beautiful bright bold art; life reflections, self-expression and connection or just finding that moment of ‘flow’ where what you are trying to create just happens? To Brooke Stiller, this present series of work is simply all the above.
Fire… A simple, primal and old as time method of cooking that Lachlan Colwill of Hentley Farm Restaurant has found himself returning back too. Lachlan is drawn to the simplicity of cooking with fire and red gum for the incredible flavours imparted on the food from smoke and flame.
Based firmly and proudly in the tradition of ‘Artisanal’, Victoria hangs on to the notion that keeping a ‘hands on’ approach and remaining relatively boutique is one of the key ingredients to the longevity of the Barossa Valley Cheese Company’s 15-year journey.
Stefan Ahrens, the 4th generation of the Ahrens family engineering and construction empire, rarely sits on a welding rig, getting hands on and dirty these days. Now sitting at the helm of the company, Stefan still remembers his time on the tools and firmly believes in the power of the people who work within the business to achieve great things and that you are nothing without the team behind you.
