In this week’s column: Two new Hills cellar doors open in time for the Winter Reds weekend, Mt Barker’s favourite restaurant comes to Adelaide, more food outlets for the Fleurieu and what to do with beetroot.
Winter Reds
If you’re heading to the Adelaide Hills this weekend for Winter Reds, be sure to visit Tapanappa Winery’s new cellar door at Piccadilly.
Not officially part of the Winter Reds program because it only just opened four weeks ago, Tapanappa is located on the Tiers Vineyard, planted by Brian and Anne Croser in 1976 for their Petaluma brand before it was taken over by Lion Nathan in 2001.
Since Petaluma has built a new state-of-the-art winery at Woodside to replace the Bridgewater Mill cellar door, Croser was able to take back the lease of his original Piccadilly vineyards and open-air winery.
Inside the Tapanappa cellar door. Photo: supplied
While the cellar door was originally built as offices in the late 1990s, the Crosers have given the large space a stylish refurbishment featuring floor-to-ceiling glass. Expect a classic tasting experience highlighting the story around the Tapanappa wines and sites (two Tiers Vineyard Chardonnays, a Cabernet Shiraz from their Whale Bone Vineyard at Wrattonbully, and a Merlot Cabernet Franc from their Foggy Hill Vineyard at Parawa).
Also only weeks old, the new Petaluma cellar door (new neighbour to Bird In Hand Winery on Pfeiffer Road at Woodside) is another must-visit during the Winter Reds weekend.
The interior of the new Petaluma cellar door with reflected views. Photo: supplied
With a very different feel to the more formal and historic former cellar door at Bridgewater Mill, the Woodside property is modern, casual and more accessible.
This weekend, the Open House Lunch features a slow food menu by Adelaide Central Market’s Comida Catering with matched Petaluma wines. The views are stunning and this cellar door now completes a new winery cluster for the Woodside area, with Art Wine, Bird In Hand and Barrister’s Block cellar doors also nearby.
Tickets to the Open House Lunch are $75 per head and limited to 40 guests per day. For bookings, phone 08 8339 9300.
Bridgewater Mill continues to operate as a restaurant serving lunch daily from 12pm and dinner on Friday and Saturday nights from 6pm. The new Wine Lounge and Long Table serves regional share platters all day.
The full Winter Reds program can be found here.
Sazon in the city
Orange meringues at Sazon. Photo: supplied
For more than five years, the jewel in Mt Barker’s food and coffee crown has been Mexican street-food restaurant Sazon.
Owners and cousins Jose and Oswaldo Estrella, who are originally from Mexico, are now bringing their authentic Mexican-style tapas, coffee and hot chocolate to a new venue in the lane that runs west of the Grenfell Centre between Grenfell and Pirie Streets in the city.
Expect a funky fit-out with colourful sugar skull art, a simple breakfast and lunch menu including the famous Sazon orange meringues (above), huevos rancheros, corn fritter stacks and fresh tacos. Friday night will be “knock-off drinks” with margaritas (try the tamarind) and four different types of Mexican beer.
Jose says the new city restaurant will be open in the first week of August.
21 Junk Street
Vintage comfort and coffee at 21 Junk Street.
New to Yankalilla and gaining a great following is café and vintage store 21 Junk Street. Local owners TJ and Peter Marks serve paleo and vegan cake and coffee among the collection of retro treasures. The address is actually 84a Main Street – just look out for the mural of Yoda.
More Home Grain bakeries
The award-winning Home Grain has opened a new bakery at McLaren Flat and has plans to open a further outlet at Mt Compass. Home Grain sells only whole sourdough specialty loaves; the Berliner buns are made with Fleurieu cream, the pies are made with Wakefield Grange beef and the coffee is from local roasters Villere.
Inside the Aldinga store, the music is pumping and the staff are happy. Wednesday is vegan day and this month’s Pie of the Month is a beef and cabbage turnover made with locally grown cabbages. It doesn’t sound that appetising, but InDaily can vouch for this delicious pastry filled with tasty savoury mince.
This week at the Adelaide Farmers’ Market – beetroot
Fresh beetroot bunches. Photo: supplied
No longer found only in cans on supermarket shelves, beetroot is now embraced as a fresh whole-root vegetable and enjoyed raw, boiled, pickled and roasted.
The dark purple skin and firm flesh of the beetroot has a rich and earthy flavour. The leaves are also edible and, similar to spinach, they can be served raw in salads or cooked.
Beetroot is high in fibre, folate and also contains manganese, vitamin C and potassium. The purple colour comes from the antioxidants called betacyanins, which may help prevent high blood pressure and protect blood vessels. The leaves are rich in vitamin K and the antioxidant beta carotene.
Here, renowned chef, foodie and Prospect Market patron Rosa Matto shares her recipe for beetroot relish:
“Wearing kitchen gloves (so you don’t stain your hands), begin by peeling and grating two medium beetroot. Combine one small red onion, 80g brown sugar, 80ml red wine vinegar, 80ml water, one cinnamon stick and four cloves in a saucepan and cook for 10 minutes or until the onion is soft. Add the grated beetroot and cook for 10 minutes or until thick and quite dry. Pop into sterile jars and seal while still hot.”
Adelaide Showground Farmers’ Market stallholders Patlins Gardens, Bickleigh Vale Farm, N&M Tsimiklis, Tobalong Tomatoes, Salad Greens and Kitchen Herbs, The Food Forest, ALNDA Farms, W&B Hart and Virgara’s Garden currently have beetroot available. Visit their stalls on Sundays from 9am-1pm at the Adelaide Showground.
Salad Greens and Kitchen Herbs also sell their organic beetroot at the Prospect Farmers’ Market on Thursdays from 3pm-6.30pm. Prospect Farmers’ Market is next to Prospect Town Hall on the corner of Vine Street Plaza and Prospect Road.
Wakefield Grange hits town
Fleurieu Peninsula farmers Sophie and Nathen Wakefield, local food champions known for their Wakefield Grange farm-gate meats, are planning to open a permanent shop in nearby Yankalilla.
The couple, who began selling their pasture-fed beef and lamb and free-range pork at farmers’ markets in 2013, have gained an enormous following for their ethical and sustainable farming methods and their support of the local community, “shortening the link between the paddock and the consumer”.
Wakefield Grange now supplies up to 30 restaurants and eateries throughout the state as well as Fleurieu Peninsula locals and holiday-makers who regularly stop by the farm shop to purchase, but the Wakefields plan to broaden their offering to include other local seasonal and organic produce, similar to the now-closed Jetty Food Store at Normanville (the store has now relocated to Port Elliot).
“This year we have introduced beehives to the farm and look forward to offering raw honey and honeycomb,” says Sophie. “And we also hope to introduce pastured poultry.”
In the meantime, Wakefield Grange is holding an on-farm Winter Feast on August 8, which includes a three-course meal and entertainment. For more information and bookings, visit the website.
After this story was published this week, Wakefield Grange took to Facebook to say that the plans were not imminent.*
“Whilst we would love to open a shopfront with a ‘Jettyesque’ feel to it in the future, resources do not currently permit!,” they wrote.
*An earlier version of this article said the shop would open in August.
What’s on?
Coonawarra Cellar Dwellers – Until July 31
Coonawarra wines are well known for their ageing ability, and Cellar Dwellers provides an opportunity to taste wines that are otherwise not available for tasting at one of the many dinners and degustations held throughout the month of July.
Chihuahua Lunch Club – The Reginato Connection – July 26
The Chihuahua Lunch Club is a curated dinner party series for a maximum of 20 guests with food from the kitchens of home chefs, giving an insight into their cultural heritage and family secrets. As seen at Lola’s Pergola in 2014, Mark Reginato, of Connect Vines, will prepare the kind of food that his Nonna makes, along with local artisan wine from the Connect Vines portfolio. Further information, bookings and future lunch club dates can be found here.
Howard Twelftree Memorial Stir – July 26
Parnsips are the ingredient of choice for the eighth seasonal South-West City community cooking competition at the Duke of Brunswick Hotel. Information and expressions of interest for entries can be directed to the hotel manager. A wrap-up of the last competition can be found here.
Slow Pinot Lunch – July 26
Join head chef Brendan Boothroyd and guest Pinot Noir producers at The Stirling Hotel’s The Grill Restaurant for a long, slow Sunday degustation by the fireplace including six courses with premium wine matches. Tickets are $130 per person. For bookings, email Rosanne Doherty here.
Think.Eat.Save 2015 lunch – July 27
Join food rescue organisation OzHarvest for the 2015 Think.Eat.Save lunch prepared by some of Adelaide’s leading chefs on the University of Adelaide Goodman Lawns while you listen to panellists Keith Conlon, Simon Bryant, Richard Gunner and Nick Thwaites debate food waste in Australia and the global food crisis. Register to get your free ticket here.
Alpaca & Paroo dinner with d’Arenberg Wines – July 31
In his first series of wine dinners at the National Wine Centre, new executive chef Tze Khaw will feature alpaca and paroo kangaroo from Fleurieu Prime Alpaca and Macro Meats prepared as a four-course menu driven by a melting pot of flavours from Japanese and French to Moroccan and Italian influences. Boston Bay Pig Farms pork will be paired with the Barossa Valley’s Charles Melton wines for a special Nose to Tail dinner on August 12, and Adelaide Hills sparkling wine from The Lane Vineyard, Kersbrook Hill and Deviation Road will be matched with seafood on September 11. Tickets for each of the dinners are $120 per person. Bookings can be made here.
Meet the chef – Simon Bryant – August 6
Join Simon Bryant and Matilda Bookshop for dinner at The Lane Vineyard at Hahndorf for the launch of Vegetables, Grains and Other Good Stuff, a collection of 100 of Bryant’s most vibrant vegetarian recipes. Tickets are $130 and include dinner prepared by the chefs at The Lane using recipes from the book, matched wines and a signed copy of the book (RRP $40). Bookings can be made by phoning The Lane on 8388 1250.
Pinot Palooza Adelaide – August 8
Brought to Adelaide by the same folks as wine festival Game of Rhones, Pinot Palooza is a food, music and wine experience at the Published Art House featuring some of the best Pinot Noir produced in the Southern Hemisphere, including Ata Rangi, Bay of Fires, Shaw + Smith, Yabby Lake, Kooyong, Mt Difficulty, Giant Steps, Two Paddocks and Pegasus Bay. Tickets are $60 including a take-home Riedel Pinot Noir Glass. More information can be found here.
Barossa Gourmet Weekend – August 14 to 16
The annual Barossa Gourmet Weekend is celebrating 30 years next month. The 2015 program is packed with events such as the traditional ‘Winery Days’, as well as long lunches and dinners, cooking classes, wine master-classes and family-friendly events, all designed to showcase the best of Barossan food and wine. Download a copy of the program here.
National Wine Centre Winter Food & Wine Festival – August 30
Indulge in a day of regional food and wine, beer and cider as local producers showcase their craft with tastings and master-classes (bookings essential) alongside a menu prepared by executive chef Tze Khaw. More information can be found here.
News, tips and information?
The Forager would love to hear about your news, events and suggestions. Please contact us at [email protected].
