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Emma & Ryan’s Wedding

It was definitely a case of keeping it all in the family when Emma Graves and Ryan Watson married after a 12 year relationship in March.

Danielle & Sam’s Wedding

Photographer Sam Kroepsch had the opportunity to feature on the other side of the camera alongside his partner of 10 years, Danielle Quinn when they married at Angaston last Spring.

Going the long mile

Lindner brothers, Paul and James, were teenagers in an era when Barossa grapegrowers were being paid to bulldoze vineyards due to oversupply. Sons of successful caterers and business owners, Richard and Shirley, it was understandable that the sixth generation Barossans couldn’t see themselves in the wine industry, let alone owning and running Tanunda’s internationally renowned Langmeil Winery.

Winter spice revival

A cosy and warm winter cocktail that reimagines the classic, traditional mulled wine. Soothing and comforting, it’s like a warm hug from the inside out, with deep Shiraz berry flavours and the perfect balance of sweet, savoury and spice, with a little citrus on the side. Perfect for fireside sipping.

Wine Reviews for Winter by Tyson Stelzer

20 Barossa wines to inspire and engage your palate this Winter

Vietnamese-style chicken soup

This is one I make when we feel like something a bit different and special. I get requests for it all the time because it's so delicious and it's Richie's favourite!

Ferris

Ferris is a feelgood story by Kate DiCamillo, the beloved author of ‘Because of Winn-Dixie,’ amongst many other titles.

Classic Apple Galette

A Classic Apple Galette recipe that is sure to become a family favourite. Layers of buttery puff pastry, adorned with sweet frangipane and seasonal apples, add a scoop of your favourite ice cream to serve.

Barossa Events for Winter

What's On? Find our picks for some upcoming events around the Barossa during Winter

Transforming the dining landscape; Joel’s evolutionary approach to cuisine

Experience a unique culinary journey at The Louise, with innovative dishes created by Executive Chef Joel Grudnoff and his team.

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