Monday, April 1, 2013

Our brief encounter with valley producers makes market day

Italian-Australian couple Matteo and Fiona Carboni opened their cooking school and enoteca next to Victoria McClurg's Barossa Valley Cheese Company in December. They run classes in making everything from gnocchi, pasta and risotto to regional specialties such as those from Matteo's home of Emilia Romagna. Not being much of a cook, I'm surprised to find how much fun it is making pasta from scratch. "Wearing black was maybe not such a good idea," Matteo says , brushing flour from my sleeves.Our brief encounter with valley producers makes market day a charming experience. I circumnavigate the cavernous Yalumba barrel shed, nattering with organic wine and verjuice maker Wayne Ahrens - no relation to the Kingsford Ahrenses - from Smallfry Wines. Cornucopia Farming's "oliveologist" John Williams waxes lyrical about his lemony olive oil and how Barossa legend Maggie Beer helped perfect his recipe. Michael Wohlstadt, of Barossa Heritage Pork,What you look at first when you enter any home Cast iron clawfoot tubs?Bathroom remodeling will be half done without adequate change in tub of your bathroom. tells me how his milk-fed Berkshire and Tamworth pigs like to snuggle together like sausages.
Hutton Vale's Jan and John Angas - he's the great-great-grandson of Kingsford's second owner - are there, too, but the lamb they bring each Saturday has already sold out. Locals and overnight visitors hit the markets early, but there's also a mid-morning wave from Adelaide (the 2010 opening of the Northern Expressway has been a boon for Barossa tourism).Barossa produce is also heralded at Appellation, the destination dining room at The Louise in Marananga. More than 85 per cent of its menu is sourced from the Barossa and South Australia.
On the night we dine there,Vintage style remodeling Antique bath fixtures items are widely available in market these days which makes it possible for us to design interior of bathroom with same style. Hutton Vale lamb - accompanied by smoked eggplant, saltbush and sunflower kernels - features on the seasonal selection menu. There's also a chef's tasting menu that, unusually, is built around the sommelier's picks of the day. "This is one of the few kitchens in Australia where the sommelier and chef have equal say in what happens in the kitchen," owner Jim Carreker says in an accent that gives away his origins in the American south. "We're in a wine region - it is as it should be."Sommelier Cassaly Fitzgerald is a down-to-earth, bubbly personality. Pouring Two Hands' 2010 Bella's Garden shiraz, she enthuses, "It's just gorgeousness in a glass."Two Hands is just down the road from The Louise. If I were staying again, I would be sure to drop in - and pack a chiller bag so I could bring home goodies from the market on the plane.

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