Adelaide | Some Adelaide Hills grape growers have been forced to abandon their entire vintage after their grapes tested positive to smoke taint from the Sampson Flat bushfire.
One of the growers and winemakers, Frank Baldasso, was trapped on his property during the January blaze, and counted himself lucky to have survived as the fire roared through one of his vineyards.
He had lost about a quarter of his vines, but he was safe, and optimistic that the smoke – thick enough to block out the sun, but quickly swept away by the wind – could not have ruined the rest of his precious vintage.
Years of labour and hundreds of thousands of dollars had been poured into his Kenton Valley vineyard.
But earlier this month Baldasso received the worst possible news, having sent samples from eac Full Story »
ADELAIDE | A sod-turning ceremony will take place next month for a planned commemorative walkway between the War Memorial on North Terrace and the Torrens Parade Ground – even though plans for the project are still under wraps.
The symbolic event, effectively kick-starting the project, will take place ahead of Anzac Day – which this year marks the centenary of Australian troops landing at Gallipoli – despite legislation required for the building works still to go before parliament, which doesn’t sit again till May 5.
It’s understood cabinet was updated on the project at a community cabinet meeting in the mid-north yesterday.
Veterans Affairs Minister Martin Hamilton-Smith told InDaily there would still need to be a formal cabinet submission, as “there will probably be some leg Full Story »
SOUTH AUSTRALIA | You can’t beat a sunrise in Seppeltsfield, says Barossa chef Lachlan Colwill.
Colwill was born in the Barossa Valley and, after a career working in top restaurants in Australia and overseas, he returned several years ago to take up the position of head chef at Hentley Farm winery at Seppeltsfield.
Ahead of the Barossa Vintage Festival next month (April 15-19), he shares some of his favourite Barossa experiences and why he thinks the festival is an ideal time to visit the region.
What do you love about living in the Barossa Valley?
I can see the stars in great detail at night, the air is clean, there is wildlife all around and I don’t get parking fines. What more do you need?
What are three things that Full Story »
RECIPE | Italians have a special relationship with baccalà – the salt-dried cod from the northern reaches of Europe is a favourite for the festive seasons and it’s always found in stalls at local markets.
Originally caught and dried by the Vikings, it first arrived in southern Italy with the Normans around 1000 AD and was very quickly absorbed into Italian cuisine. The salt method of preservation meant that people living inland were able to enjoy salt-water fish all year round.
Well-cooked baccalà is not at all fishy in flavour and should be slightly chewy, remaining firm even when flaked. How you cook it is down to personal preference.
In Naples, where legend says there are 365 ways to eat baccalà, it’s more often than not served with tomato sauce flavoured with capers, Full Story »