Month / Aug 2017

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Bleasdale winemaker is best in the country

By Melissa Keogh

The “underrated” wine region of Langhorne Creek has received a boost after one of its winemakers received the ultimate nod from Australia’s top wine critic.

Paul Hotker of fifth-generation vineyard Bleasdale has been named James Halliday’s Winemaker of the Year for 2018, a win bound to push Langhorne Creek to centre stage.

In a first for the region, the accolade is a “once in a lifetime achievement” for Paul, who says the benefits to the region will be “enormous”.

“It’s very overwhelming and hard to stay focused,” he says.

Halliday, who famously named Langhorne Creek as the “most underrated region in Australia”, has supported Paul for several years, recognising his “extraordinary skill”.

caption caption.

James Halliday, left, Bleasdale senior winemaker Paul Hotker and Wine Australia chairman Brian Walsh.

“James receives 6000 samples each year and obviously he was quite taken by some of ours,” Paul says.

“He’s been a supporter of ours and keeping an eye on what we’re doing.”

Often overlooked by other SA wine capitals, such as the Barossa Valley and McLaren Vale, Langhorne Creek has been home to growers and wineries for six generations.

Bleasdale’s founder, Frank Potts, was a pioneer of the region after settling on the flood plain in 1850 and planting the district’s first grapes in the 1860s.

Langhorne Creek growers supply fruit to many SA leading wineries which have gone on to win Jimmy Watson trophies – another prestigious Australian wine award.

Paul says Langhorne Creek’s climate – including the influence of Lake Alexandrina – and the proximity to Adelaide were two of its biggest advantages.

“It’s regularly 10C cooler here than in Adelaide,” he says.

“The proximity to Adelaide is terrific … it’s a genuine country town.”

Paul Hotker says Langhorne Creek's cool climate and proximity to Adelaide make it the ideal wine region to visit.

Paul Hotker says Langhorne Creek’s cool climate and proximity to Adelaide make it the ideal wine region to visit.

Paul joined Bleasdale in 2007 and was the driving force behind the release of The Powder Monkey Shiraz, The Iron Duke Cabernet Sauvignon and Double Take Malbec

However, his timeless favourite is the Frank Potts Cabernet Blend.

“When you take the best of everything how could you fail,” Paul says.

“It’s a blend – adding so much more complexity and points of interest.

“There’s always something always new coming out of it.”

Bleasdale also retains its Halliday red five star status – a measure of excellence – for the fifth year in a row.

This weekend (August 12 and 13) Bleasdale will dig deep into its cellars and offer tastings of its 1982 Vintage Port, among with other drops, for the region’s Cellar Treasures Weekend.

Cellar doors across Langhorne Creek will unearth their finest wines and offer specialty tastings, food and experiences.

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Lobster lessons with MasterChef’s Adam Liaw

By Melissa Keogh

If anyone can teach South Aussies how to whip up the perfect crustacean creation, it’s former MasterChef winner Adam Liaw.

The celebrity chef, who took the crown in season two of the popular cooking show, visited Adelaide’s Sprout Cooking School and Health Studio recently to prepare a southern rock lobster with tarragon brown butter.

A proud supporter of the I Choose SA campaign, Adam explains in his video below the simplest way to make the most of one of SA’s most celebrated seafoods.

Blog770pxRock Lobster - Adam Liaw - PRINT-032

He also shares the importance of the southern rock lobster industry to the state’s economy.

He says the SA rock lobster industry generates more than $380m in economic activity every year, while supporting 1600 jobs in Adelaide and coastal regions.

“We have incredible produce here in SA from our oceans to our rivers to our farms and when it is this good you really should be choosing South Australian,” Adam says.

The SA rock lobster with tarragon brown butter.

The SA rock lobster with tarragon brown butter.

So, where do we get our lobsters from?

Third generation seafood company, Ferguson Australia, catches wild southern rock lobsters from the Southern Ocean.

Ferguson recently became the first fishery in Australia and the third in the world to gain sustainability certification for the southern rock lobster.

It was also the first in the world to achieve the prestigious Friend of the Sea (FoS) certification for sustainable fishing practices for six other species, the giant crab, southern garfish, King George whiting, gummy shark, ocean jacket and flathead.

The Ferguson family recently became the first fishery in Australia to gain sustainability certification for the southern rock lobster.

The Ferguson family recently became the first fishery in Australia to gain sustainability certification for the southern rock lobster.

FoS accreditation recognises seafood companies that have sustainable harvesting practices.

The audit process assesses fishing methods, ecosystem impact and the management of fisheries within a maximum sustainable harvest quota.

It ensures that certified aquaculture farms produce fish without the use of growth hormones and respect water parameters and critical habitats, among other criteria.

The southern rock lobster, while large in its overall size, is renowned for its sweet-tasting and delicate flesh.

With a bit of boiling and whisking of simple ingredients, Adam’s SA rock lobster with tarragon brown butter is a classic, melt-in-your-mouth dish.

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Crafty thirst quenchers crack open success

By Melissa Keogh

Father and son duo Michael (MC) and Jack Cameron and his best mate Jared (Red) Proudfoot are South Australia’s most dedicated hop heads.

Almost three years ago the trio packed their bags in their home state of Western Australia and headed for Adelaide – all in the name of beer.

In the beginning the lads behind Pirate Life Brewing in Hindmarsh were the new kids on SA’s brewing block.

But now their brews are on the lips of beer lovers here and overseas, with beer production volumes hitting the millions.

Pirate Life Brewing was born through the mateship of Jack and ‘Red’ who met while undertaking apprenticeships at Scottish craft brewery, BrewDog.

Jared (Red) Proudfoot, left, Jack Cameron and Michael (MC) Cameron moved from WA to Adelaide to establish Pirate Life.

Jared (Red) Proudfoot, left, Jack Cameron and Michael (MC) Cameron moved from WA to Adelaide to establish Pirate Life. Photo: John Krüger.

The pair lived, studied and worked together, bonding over their love for a pint or two and a shared dream to one day launch their own craft brewery.

Beer runs in the blood of the Cameron boys, as MC also worked at BrewDog among other hospitality ventures.

Once the Scottish stint came to an end, the men travelled home to hone their skills with Jack working for Little Creatures, while Red went to the Margaret River and spearheaded Cheeky Monkey.

Meanwhile, the best friends and MC began exploring South Australia for potential sites to launch their own brewery.

It was to be Adelaide – a city they yearned to make famous for more than “churches and an ice coffee fetish”.

They settled in Hindmarsh in 2014 before the first ‘tinny’ rolled off the production line in 2015.

MC, who takes the reins of Pirate Life as CEO, says SA was the perfect fit because of its distribution capabilities and reputation as a premium food and wine destination.

“It’s a fantastic place as a distribution hub,” he says.

“We can send fresh beer to Sydney and Melbourne overnight and Brisbane and Perth in two days.

“SA is also well-renowned for its premium produce, especially within the wine regions and the products coming out of Kangaroo Island and other areas.

“It’s as good as you could find anywhere in the world.”

Quality is key at Pirate Life. Photo: John Krüger

Quality is key at Pirate Life. Photo: John Krüger

The word about Pirate Life Brewing quickly got out, with craft beer aficionados lapping up the Pale Ale, the IPA (India Pale Ale) and more recently, the Mosaic IPA.

The brewery snagged three big wins at last week’s Royal Adelaide Beer and Cider Awards, while the Mosaic IPA was crowned Champion IPA at the recent National Craft Beer Awards.

From just three employees, Pirate Life grew to take on 41 staff and now exports its product to Singapore, New Zealand, Hong Kong and the UK.

While Pirate Life beers are recognised for their punchy, West Coast style flavours, they are also renowned for canning as opposed to bottling to maintain freshness and flavour.

The Pirate Life pale ale.

The Pirate Life pale ale.

This month the Pirate Life boys revealed plans for a brewery expansion in Port Adelaide in 2018.

The exact location is yet to be revealed, but MC says it will include a new restaurant/bar and will double its employment numbers.

He says SA’s craft beer industry is going from strength to strength.

“I think craft beer challenges the palate and taste buds,” MC says.

“People are really keen to try something different.”

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International Beer Day: Five SA froths with a twist

By Melissa Keogh

From Thomas Cooper’s first batch of ale brewed in 1862 to the modern-day crafty drops spilling from boutique breweries, South Australia knows how to do beer.

If we need even more of an excuse to pop the cap off a frothie on a Friday, well, Friday August 4 was International Beer Day.

While there’s nothing wrong with sipping on a run-of-the-mill beer, we’ve given some thought to the brews that have captured something a little out of the ordinary.

From chocolate to hibiscus, and a beer worthy of being crowned the world’s best, here’s our top five glorious SA brews to celebrate this divine occasion.

1. CHOCOLATE STOUT
Chocolate and beer? Say no more.

Bracegirdle’s House of Fine Chocolate and Goodieson’s Brewery at McLaren Vale have joined forces to combine the best of both worlds – choccie and beer.

Raw cocoa nibs were infused into the beer, creating a sweet and smooth limited edition brew that’s far less bitter than your usual stout.

Chocolate

Bracegirdle’s and Goodieson’s Chocolate Stout.

2. PINK BEER
Yep, you read right. Pink beer.

Stepney beer legends Little Bang Brewing Company are behind this sour Hibiscus Wheat Ale, The Pickening.

Infused with the tropical bloom hibiscus, it’s a “zippy pink drink” that is “looking for the middle ground between beer and sour iced tea”.

The Hibiscus Wheat Ale is pretty in pink. Photo: Iain Dalrymple

The Hibiscus Wheat Ale is pretty in pink. Photo: Iain Dalrymple

3. DRUNKEN HONEY BEER
Small microbrewery Drunken Drone Brewery on Kangaroo Island hand-crafted this sweet little number, Honey Wheat Ale, using Ligurian honey from the island.

The beauty of South Australia’s microbreweries is their ability to play scientist and experiment.

The result is this easy drinking, yet ultra sweet brew.

Oh, and while you’re here, Kangaroo Island is under the spotlight at La Boca Bar and Grill in Adelaide this month. Check it out.

The Honey Wheat Ale is brewed and bottled on Kangaroo Island.

The Honey Wheat Ale is brewed and bottled on Kangaroo Island.

4. PELLICOSIS RED
A beer named after brewing lingo and fermented in ex-wine barrels must mean business.

The Pellicosis Red is made by Adelaide Hills brewery Left Barrel.

Head brewer Brad Bown says its low bitterness allows complex sourness to develop from the house blend of yeast and bacteria.

“(Pellicle) is the name of the delicate membrane formed by the bacteria across the top of the beer, protecting it from oxygen while it slowly sours the beer over time adding complexity and flavours,” he says.

Two kegs from the first barrel of this Flanders style sour ale were poured at last month’s Adelaide Beer and Barbecue Festival.

Featuring in the upcoming 2017 Ferment The Festival, Brad has hinted at an exciting future brew featuring Kombucha, a fermented tea renowned for its health benefits.
Watch this space!

Left Barrel Balhannah

The Pellicosis Red is a Flanders style sour ale fermented in ex-wine barrels.

5. WORLD’S BEST BEER
Adelaide Hills brewery Prancing Pony galloped all the way to the top in 2016 when its India Red Ale was crowned the World’s Best Beer at the International Beer Challenge in London.

Praised for its big and bold flavours, the India Red Ale packs a solid punch at 7.9% abv (alcohol-by-volume).

The Totness brewery won World's Best

The Totness brewery’s India Red Ale won World’s Best Beer in 2016.

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National Motor Museum to show off Holden history … from the ceiling

By Melissa Keogh

South Australia’s proud car-making history will live on through an exhibition set to hang from the ceiling at the National Motor Museum in Birdwood.

The Adelaide Hills museum and the History Trust of SA has already begun preparing for the permanent exhibit to be unveiled at the Bay to Birdwood classic car rally in September.

Six cars are expected to be suspended from the ceiling in the museum, replicating assembly line stations from GM Holden’s Elizabeth plant which will close in October.

Each station will feature a vehicle at different stages of assembly through to a fully assembled car.

The final car in the display will be the ‘signature car’, signed by hundreds of recent and current Holden Elizabeth plant workers.

The social history of the state’s automotive manufacturing industry will also be on show through digital displays, while an app will be developed to support visitors’ experience.

An education program focused on science, technology, engineering, maths and social history outcomes will also be established.

Holden workers will have their stories retold through the suspended exhibition set to open by September.

Holden workers will have their stories retold through the suspended exhibition set to open by September. SOURCE: GM Holden Media.

“The (re)assembled exhibition gives the past a future now and its spectacular presentation assists us tell the all-important story of the people behind automotive manufacturing,” says National Motor Museum director Paul Rees.

“I am particularly pleased that the final car in the display is what’s called the ‘signature car’, which has been signed by hundreds of recent and current workers from the Elizabeth plant.”

The $600,000 project will include contributions from GM Holden, the National Motor Museum and in-kind construction support from northern Adelaide companies.

The State Government will contribute $110,000 towards the permanent display, while $20,000 will come from Arts South Australia.

GM Holden corporate affairs manager SA Sophie Milic says the display will be a tribute to the people, skills and engineering capabilities that contributed to the State’s car making industry.

“Our people are building the best cars we’ve ever built and this display will be a permanent reminder of the quality and care they have shown.”

Automotive Transformation Minister Kyam Maher says SA has a “very proud” history of car manufacturing and the museum would play an important role in documenting the story.

“For over 50 years, generations of South Australians have worked in the automotive industry, and we should be proud that we are one of only 13 countries who can build cars from scratch,” he says.

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Carolyn’s chemo caps turn heads

By Melissa Keogh

South Australian cancer survivor Carolyn Mugford has turned a passion for sewing into a fashion accessory that has turned the head of Adelaide couture designer, Paul Vasileff.

The Strathalbyn woman is the creator of Carolyn’s Chemo Caps, special headwear for women who have lost their locks due to chemotherapy.

In the past five years, Carolyn and her band of volunteers have made and delivered 10,000 Chemo Caps to all major oncology units in SA hospitals, as well as in Victoria.

Last week, Carolyn met with hugely successful South Australian fashion designer and 2017 Young Australian of the Year Paul Vasileff, who is the brains behind Paolo Sebastian.

Chemo Caps are worn by women who lose their hair due to chemotherapy.

Chemo Caps are worn by women who lose their hair due to chemotherapy.

Carolyn, who has been nominated as Australia’s Local Hero in the 2018 Australia Day Awards, also met with 2017 Local Hero Vickie Jelli, who is from Victoria.

Carolyn says Paul donated some fabric to help accessorise the chemo caps.

“Paul is such a beautiful man, he was very interested and complemented us on our designs,” Carolyn says.

She made her first ‘chemo cap’ in 2011 to hide her bald and sensitive scalp after undergoing chemotherapy for non-Hodgkin lymphoma.

“I felt like I had lost my identity and I didn’t want people looking at me and feeling sorry for me,” she says.

“With the chemo cap I felt confident, so I wore it to hospital and a lot of women would say, ‘I love what you’re wearing, where did you get it?'”

“I sat in my sewing room at home making them, it took my mind off how I was feeling.”

Chemo Caps volunteers began gathering at workshops in Macclesfield, Mt Barker and Hallett Cove to have a chat and a cuppa before getting down to business.

“We make about 150 chemo caps a month and they go to the Flinders Medical Centre, Burnside Hospital, Queen Elizabeth Hospital – we service the major oncology units in SA,” Carolyn says.

Chemo cap volunteers have made more than 10,000 of the headdresses in the past five years.

Chemo cap volunteers have made more than 10,000 of the headdresses in the past five years.

The chemo cap project is managed by the Battunga Country Lions Club which services Carolyn’s former hometown of Macclesfield, in addition to Meadows and Echunga.

Club president Fred Keal says Carolyn’s Chemo Caps is the most “far reaching” project the club has supported.

“What Carolyn took was the setback of a cancer diagnosis and made a negative issue into a positive,” he says.

“The nature of the project is exactly what Lions is about.”

Main photo is courtesy of The Australian of the Year Awards.

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From island to mainland: Kangaroo Island on show

By Melissa Keogh

A little part of Kangaroo Island paradise will be brought to Adelaide this month as ‘mainlanders’ get the chance to enjoy the region’s world-class produce, wine and gin.

Argentinean restaurant La Boca Bar and Grill, at the Stamford Plaza, is showcasing Kangaroo Island produce for the month of August.

From award-winning gins to American River oysters cooked on the asador (fire pit) – this North Terrace establishment will bring the best of the island to the mainland.

La Boca chef Nicolas Arriola, who is well known for his Argentinean cooking, will present exclusive island menus which make the most of the region’s premium offerings.

La Boca chef Nicolas Arriolas may know a two or thing about Argentinean food, but will delight diners with his exclusive Kangaroo Island fare.

La Boca chef Nicolas Arriola may know a two or thing about Argentinean food, but will delight diners with his exclusive Kangaroo Island fare.

A different Kangaroo Islander producer will also get behind the bar every Sunday to share their wares while diners nibble on the authentic dishes.

Island producers featured are Kangaroo Island Shellfish, Southrock Lamb, Lake Farm Pigs, Island Pure, The Figgery, Kangaroo Island Olives, Island Beehive Honey, The Islander Estate Wines, Dudley Wines, False Cape Wines, Bay of Shoals Wines, Kangaroo Island Brewery, Drunken Drone, Kangaroo Island Ciders, and Kangaroo Island Spirits.

The island and restaurant partnership came about after Food and Wine Association chairman Tony Nolan met with Nicolas from La Boca at Tasting Australia.

“It is amazing how easy it is to execute such wonderful dishes using produce from this region and I can’t wait for our customers to taste the exclusive menu we have created together with Kangaroo Island producers,” Nicolas says.

Watch the video below to see La Boca chef Nicolas Arriola chat about Kangaroo Island:

Visual artists from Kangaroo Island are also set to share a glimpse of the “isolation and inspiration of island life” in exhibitions as part of the 2017 SA Living Arts Festival (SALA). Flinders University’s City Gallery is hosting Island to Inland, while more than 25 Kangaroo Island artists will showcase their talents at the National Wine Centre.

Want to win a trip for two to Kangaroo Island?
Drop your business card into the bowl while dining at La Boca and you will go into the draw to win a night’s accommodation at the Stamford Plaza plus a three-day food and wine lover’s package donated by SeaLink.

For more information, click here.