Tag / local produce

by brandsa2018

Maggie Beer – the Barossa has been my secret long-term ingredient

Quince paste, pheasant paté and verjuice – food made famous in Australia by beloved country cook Maggie Beer who recently celebrated the 40th anniversary of her Barossa Valley pheasant farm and two of her iconic products.

This year marks four decades since Maggie and her husband Colin launched the farm shop on Pheasant Farm in Nuriootpa and began producing well-known favourites, pheasant farm paté and quince paste.

Using fresh, seasonal produce and making the most of what you’ve got has been Maggie’s ethos from the very beginning.

“I was very lucky to have been brought up in a household in Sydney where food was truly important and my father was passionate about produce,” she says.

“Even when there was very little money we always ate well and cooked everything from scratch but with great knowledge about food. We used every bit of the animal, we cooked offal and did all the things to make the most of whatever was available. I was brought up where beautiful (food) was the norm.”

2019 marks 40 years of Maggie Beer’s famous quince paste, which Maggie says is well-accompanied by cheese.

Maggie and her husband Colin left Sydney in 1973, returning to Colin’s much-loved South Australia and settling in the Barossa Valley. Previously, Colin had trained as a commercial pilot in New Zealand but upon returning to Australia found it hard to find work due to a lull in the industry.

The couple bought a working vineyard near Nuriootpa and established as a base to establish the breeding of pheasants. However, it wasn’t until Colin won a Churchill Fellowship to study game bird breeding in Europe and America, that they came across the idea of opening a farm shop to sell both fresh and cooked birds to show how beautiful they were that they began to be serious producers.

Maggie was able to work with the birds that Colin farmed and the seasonal produce of their Barossa neighbours. Within the year, they morphed into the Pheasant Farm Restaurant and began building the foodie empire her Barossa farm has now become.

Together, Maggie and Colin had adopted a ‘waste not want not’ ethos, with Maggie cooking everything she grew and making the most of every part of a vegetable or animal; making patés, terrines, and stocks.

Despite verjuice being around for thousands of years in Mediterranean cooking, Maggie became the first in the world to commercially produce the sour juice, which is made from unfermented grapes and used in salad dressing and glazing.

Verjuice and patés remain an almost every-day staple in her kitchen.

“I use it (verjuice) three or four times a week for glazing vegetables … it’s something I use in half of all the cooking I do to brighten flavours,” she says.

“Then paté is for entertaining usually, although one of my grandchildren, Ben, who is 11, comes every day from school, he has to have a paté sandwich. All my grandchildren grew up eating paté as the norm because it’s just so good for you and it’s full of flavour.”

Australian food icon Maggie Beer.

Maggie’s success over the years has spread not only throughout the Barossa, but across the nation through our TV screens as she is often appears as a guest judge on reality cooking show MasterChef. She also co-hosted ABC TV show The Cook and the Chef alongside prominent SA food identity and chef Simon Bryant.

The title of the series places Maggie as the cook, because surprisingly she’s self-taught and has no formal training as a chef. She calls herself a “produce-driven country cook” and is passionate about using home-grown produce where possible as well as sourcing produce from local growers.

“Nothing will taste better than what you have pulled out of your own garden, that’s nirvana,” Maggie says.

“But not everyone has a garden or time for a garden, so the next best thing is what is on your doorstep and in-season, the flavour and the nutritional benefits will always be greater.”

Maggie says she owes much of her success to the Barossa region, saying it taught her the value of seasonal produce as well as using all parts of a plant or animal when cooking.

“It’s been the luck of my life coming to the Barossa. Learning of the rhythm of the seasons and beginning with our own produce and the growers in our backyard; the Barossa has been my long-term secret ingredient.”

But with success comes change and earlier this year, Maggie sold the balance of her business to long-term investment partner the ASX-listed Longtable Group. Maggie continues to be the face of Maggie Beer products and works one week per month in product development.

“It’s been the perfect weaning off something that has been my life work,” she adds.

Keen to know Maggie’s favourite winter recipe? Click here. Hint: quinces.

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by brandsa2018

From farm to fork: Kalettes, brussels sprouts a winter success

A third-generation vegetable producer’s decision to plant 80 mystery seeds in 2012 turned into a promising venture for the Adelaide Hills family farm which has become Australia’s only grower of Kalettes.

Seven years on, and despite an exceptionally dry start to the year, Scott Samwell of Eastbrook Farms in Mt Barker says he is expecting another successful crop as the trendy vegetable comes into season this winter.

Kalettes, which are a winter vegetable hybrid of red kale and brussels sprouts, are a creation from British company Tozer Seeds, 15 years in the making.

As the highly nutritious Kalettes are soon to arrive in shops, consumers are encouraged to choose SA by purchasing locally grown produce to support the state’s growers and producers.

The Samwell family has been growing vegetables in the Adelaide Hills for more than 60 years, with their first property in Summertown started by Scott’s grandfather.

Eastbrook Farms in the Adelaide Hills produces a number of winter vegetable crops including Kalettes and brussels sprouts.

With properties now at Mt Barker and Langhorne Creek, Scott says defined seasons and access to quality infrastructure are key benefits to farming in the state. Eastbrook has produced brussels sprouts since its foundation, but Kalettes are a recent addition.

“I just got told ‘here’s some seeds, they’re something new, give it a go,” says Scott. “In about 2012, I planted the first lot – about 80 seeds. Since then, we’ve upped our quantity to quite a few hundred thousand. It’s been a pretty exciting journey.”

Seven years on from that first planting, Scott’s farm is now producing approximately 50–60 tonnes of Kalettes annually. Alongside their green and Red Darling brussels sprouts, Eastbrook’s Kalettes are distributed to major supermarkets Australia-wide, as well as exported to South Korea, Japan, Hong Kong and Thailand.

Scott puts the success of the Kalette down to its versatility, noting that the flavour is less intense than typical kale or brussels sprout varieties.

“They’re not as strong as kale, they’re not as peppery as brussels sprouts either. They’re quite a happy medium between the two,” he says.

“If people have a dislike of either of those, this is an alternative that is going to be just as nutritious without having as strong a taste.”

Scott Samwell of Eastbrook Farms in the middle of the brussel sprouts field.

Eastbrook Farms also grows both traditional green brussels sprouts and their uncharacteristically sweet Red Darling sprouts.

“I was blown away by how sweet they were,” Scott says. “Sometimes sprouts are quite strong tasting, and you wouldn’t traditionally use the word ‘sweet’ with sprouts, but the Red Darlings are beautiful.”

Major supermarket Coles has shown strong interest in Scott’s Red Darling sprouts, having launched a successful state-wide trial which developed into a national distribution last year.

Scott is quick to point out the role that local customer relationships have played for his business, particularly through social media and Eastbrook’s new Paddock Identifier Project, which allows customers to see where and how their produce is grown, right down to the paddock in which they’re sown.

“In the past, we’ve always been a step away from the consumer,” he says. “My sister-in-law Deb manages our social media now, and that is connecting us with our customers. People can identify who we are, and where we are.

“As soon as the new year ticked over, we had people enquiring about when our Kalettes were coming into season.”

The importance of local support goes both ways for Scott, who says he sees the benefits in choosing fellow SA producers and supporting the local economy himself.

“It’s great when there’s a connection with the people who buy your produce, wines or meats through,” he says. “You know who they are, and where it’s coming from. It’s a good story, that’s what I think.”

To draw a focus on the importance of choosing local seasonal produce, I Choose SA has partnered with Sprout Cooking School and Pick a Local, Pick SA! to dish up a gourmet SA lunch experience in Rundle Mall on May 24.

Diners can pre-book their restaurant-quality dish, catered by Sprout, at ichoosesa.com.au and collect from under the Gawler Place canopy from midday.

Visit I Choose SA to meet the people building business and industry in SA, and to find out how your choices make a difference to our state.

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by brandsa2018

Ngeringa’s bounty draws a complete biodynamic picture

More than just a farm, Ngeringa has become a significant South Australian brand synonymous with freshness and flavour – across a raft of premium wines, vegetables, fruits and meats that are featured in many of the state’s best and most progressive restaurants.

It proves that Erinn and Janet Klein’s diverse 75-hectare farm at Mt Barker has captured something special through embracing biodynamic farming principals.

However, somewhat surprisingly, Erinn says the farm’s cohesive output hasn’t been the result of a master plan, rather that the Kleins have kept reacting to change and seizing opportunity as it has occurred through the past two decades.

“The original vision was simply to create a biodynamic vineyard, according to the biodynamic farming principals of Rudolf Steiner, and the concept has grown as it went along,” Erinn explains, acknowledging that Ngeringa was previously his parents’ world-renowned Jurlique herb farm.

The Ngeringa farm at Mt Barker in the Adelaide Hills embraces biodynamic farming principals.

This land has been certified biodynamic for more than 20 years, establishing a unique platform for the five-hectare vineyard and straw-bale winery building that was established in 2001.

While the certified biodynamic Ngeringa brand produces a raft of significant wines – from its estate harvest of chardonnay, pinot noir, syrah and viognier grapes, with some sangiovese, nebbiolo, and aglianico – it’s the farm’s diverse food output that has made the Ngeringa biodynamic story so compelling.

“We inherited a significant fruit orchard that was established long before Janet and I got here. We introduced animals to help the land remain in balance – sheep to reduce the weeds that grow among the vines, some chickens, some Southern Highland cows,” Erinn says. “Vegetables came almost as an afterthought. It took a long time and a long of hard work before the farm managed to look complete.”

The current situation has evolved thanks to the introduction of Andy Taylor to the farm about two years ago, to specialise in vegetable production – and this only occurred because an experiment in leasing parts of the farm for share farming didn’t work.

“We found that we couldn’t attract people who were prepared to look after the land as we would ourselves,” says Erinn. “We know that requires a lot of hard work, but we were very disappointed by the outcomes, until Andy came along.”

Animals such as these Southern Highland cows, were introduced to the farm to help the land remain in balance. Photo by Tyrone Ormsby.

His expertise and commitment to growing a diverse mix of vegetables has bolstered Ngeringa’s produce output from two garden beds (which mostly fed the Klein family and a few friends) to now cover two hectares.

“Word about our vegetables kind of leaked out. We’d give a few boxes of surplus food to restaurants that bought our wine, as an added extra, and the chefs went nuts about the flavour and freshness,” Erinn says. “Everyone wanted more, but we just couldn’t provide. Andy’s energy and focus on the gardening has made expansion possible.”

Ngeringa doesn’t sell through wholesalers, because Erinn says that system couldn’t guarantee the absolute freshness of vegetables being promptly delivered. Instead, they pick to order – orders placed by Monday mornings are picked on Monday and Tuesday, and delivered on Wednesday.

Beyond this food being received by six local greengrocers and about 12 restaurants – including award-winners Orana and Africola, Gather @ Coriole and Etica – there are about 25 boxes of mixed vegetables sold to local customers.

“Having some regular families placing orders keeps it real for us, but we are now at the absolute capacity of what we can provide,” says Erinn. “Growing an array of vegetables is seriously hard work that requires an incredible skill set, and Andy is an exceptional gardener.”

Chef Brendan Cato of The Farmed Table, left, with Erinn Klein at a Ngeringa vintage lunch prepared with produce fresh from the farm.

The patience of chefs and customers to only receive what food is available rather than pressure Ngeringa for constant supply has been a game-changer – not only with seasonal vegetable supplies, but also with sporadic meat. Ngeringa runs about 110 ewes and lambs a year, which means that chefs can only be offered fresh lamb every six weeks or so as a special offer. They don’t complain.

“We’re not viewed as unreliable because we don’t have everything available all the time,” says Erinn. “Adelaide has a whole group of smart chefs who respect this. They know that food from our farm has guaranteed freshness and incredible flavour.”

The best advertisement of what the farm provides are sporadic weekend feasts held at the winery cellar door, either as special events for regular customers or as part of festivals, recently using freelance chef Shannon Fleming (formerly at Orana Restaurant) to use only Ngeringa produce.

“We can provide everything that the chefs use, except dairy, and it shows that what we have here is very special,” says Erinn. “Our biggest challenge is how to figure out how we could do more without making it impossible for ourselves to manage.

“At Ngeringa, everything is still a work in progress – perhaps it always will be – but what we’re doing is working well.”

Visit I Choose SA to meet the people building business and industry in SA, and to find out how your choices make a difference to our state.

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by brandsa2018

Lot 100: a thriving epicurean delight

In the middle of a cow paddock and beside an apple orchard in the Adelaide Hills, two very large, very modern sheds represent an exciting new development in how outstanding local epicurean fare is made and presented.

Lot 100 brings together a host of the brightest beverage and food talent in this state as co-habitants in a versatile production space and a huge, open plan tasting pavilion, located within the Ceravolo family’s 84ha property in the quiet Hay Valley, just outside of Nairne.

It’s the $4.5 million shared home of The Hills Cider Company, Ashton Valley Fresh juices, Adelaide Hills Distillery (producers of 78 Degrees gin), Mismatch beer and the storage facility for Vinteloper wines.

The size and scale of this smart collaborative venture has made an instant impression on hordes of visitors since Lot 100 opened in December 2018. However, most don’t realise this has been five patient years in the making – and that Lot 100 is determined to keep growing.

Lot 100 during the Adelaide Hills Crush Festival in January, 2019.

The latest step is to open a mezzanine bar in the production shed, built by carpenter Sam Weckert, above the amassed beverage production equipment. At spacious tables and benches, visitors will be able to participate in masterclasses, tastings and blend-your-own workshops presented by the various producers.

“These hands-on activities will be great fun, very educative and also give the participants a very clear idea of just how much production activity is happening inside this vast insulated shed,” says Lot 100 co-partner Toby Kline.

Participants will be exposed to a variety of new taste sensations, especially when presented with Adelaide Hills Distillery’s experimental Native Grain Project, which is working through trials of making spirits from such native ingredients as wattleseed, kangaroo grass and saltbush seed.

The epicenter of the production shed is Mismatch’s 35 hectolitre Premier Stainless brewhouse, which brewers Ewan Brewerton and Leigh Morgan installed and began operating a year ago, while the remainder of the facility was still being completed.

While the space is now humming with activity, there is still ample room for the producers to expand their operations. For instance, Vinteloper winemaker David Bowley continues to make his wines elsewhere in the Adelaide Hills, due to his preference for wild yeasts during fermentation posing a threat to the brewery’s production requirements – but he will store his wine barrels at Lot 100.

The open plan tasting pavilion.

A facility of this size needs significant resources to keep it operating, and its designers have addressed sustainability and efficiency issues at every step of its construction and operation.

The most expensive shed on the property is also the smallest – a $750,000 water treatment facility that extracts water from two bores, removes its salts and minerals via reverse osmosis, then feeds it into the shed for use by each beverage producer. Wastewater is fed back into the system, treated and then used to irrigate crops, grass and trees, including the Ceravolo family’s adjacent orchard, which produces fruit for Hills Cider and Ashton Valley Fresh Juices.

Spent grain from the distillation process is recycled as feed for local livestock and used in the Lot 100 kitchen to bake bread. Electricity used on the site is provided by 1700 square metres of solar panels, creating a sizeable a solar farm on the production shed roof.

While the visiting public doesn’t see this, they do get to sample a huge array of drinks in the company of food within the adjacent tasting pavilion. A bar with 40 taps is designed to swiftly serve big numbers of visitors, with 30 pouring Mismatch beers, six for Hills Cider and four for Adelaide Distillery spritz.

Pizzas are on the menu at Lot 100, as are smaller roasted dishes, local produce plates and pastas.

Adelaide design company Frame (which creates product labels for Mismatch and Adelaide Hills Distillery) has dressed the cellar door interior with raw timber slats rising to the high ceiling and polished-concrete floors. This room opens to broad timber decks and rolling lawns that accommodate many more diners and drinkers under the shade of towering gum trees.

A sustainability message follows through to food served in the cellar door dining area, prepared by chefs Shannon Fleming (formerly of Adelaide’s esteemed Restaurant Orana) and Tom Bubner (of Pizza e Mozzarella and Chicken & Pig). The menu is built around a relaxed Italian style of eating – from pizza to pasta and roasted treats from a wood-fired oven, but the intention is to place locally sourced ingredients on a pedestal.

More plans for Lot 100 are already in motion. Hop plants are growing, so their flowers can eventually be used in Mismatch beers, while a kitchen garden will provide a range of vegetables and herbs for the restaurant, to keep reducing the distance from paddock to plate. An eventual aim is for the cellar door to include produce sales as well as beverages – “a one-stop shop for everything delicious,” as Toby Klein explains.

The makers of 78 Degrees Gin, Adelaide Hills Distillery, operates at Lot 100.

Visit I Choose SA to meet the people building business and industry in SA, and to find out how your choices make a difference to our state.

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Riverland butcher snags country’s best bratwurst

Riverland butcher Nigel Rollbusch says snagging the title of best bratwurst in the nation is “a bit like winning the lotto”.

Waikerie butcher shop Rollbusch Quality Meats took top gong at the national Sausage King Awards in the continental category for its bratwurst sausage.

Rollbusch Quality Meats was the only South Australian finalist to pick up an award at the Australian Meat Industry Council event in Perth earlier this month, a big win for a small business that’s only been running for almost three years.

The winning snag is a German-style sausage made from pork and beef, and Nigel says it’s popular with in-store customers as well as local pubs and a bakery which include the bratwurst on their menus.

The Rollbusch family, from left, Jess, Toni, Nigel and Erin.

“It’s a bit like a mettwurst flavour, we make it from scratch using garlic and a few herbs and spices,” Nigel says.

“To get through to the national awards was great, so when I heard our name being called (as the winner) it was like winning the lotto.”

Nigel has been a butcher for about 20 years, but spent two years prior to taking over the Waikerie butcher shop as a stock agent for Elders.

“This area is a gold mine for quality stock,” he says. “I’ve been a butcher for 20 years, my history is there and my passion is definitely there.

“We source our beef from three local feedlots, the Fogdens, Fisher Brothers and Shannon Brothers, and the pork is from Riverhaven at Taylorville.”

Nigel also entered a turkey and Riverland cumquat sausage in the poultry category of the national awards, but didn’t quite reach the same success as the bratwurst.

Rollbusch Quality Meats is also home to a small fresh fruit and vegetable store, which also sells local cheeses, milk and condiments.

Rollbusch Quality Meats has about eight staff on the books including two apprentices, one of them Nigel’s son, a third-year apprentice.

Nigel’s wife Toni is also involved in the business which supplies a number of local establishments, including the New Land Bakery, the Waikerie and Loxton hotels and the View Point Café at Waikerie.

Recently, Rollbusch Quality Meats expanded its shop to include a small selection of local fruit and vegetables, milk, cheeses and condiments.

Nigel says the small deli has gone “gang busters” since its establishment, increasing business trade by 35%.

“Waikerie is a fantastic area, we have so much local produce here from potatoes, pears and apples to watermelon, rockmelon and coriander,” he says.

“There’s a need for it, it’s what the locals want.”

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