The Barossa Mag

19/10/2025

The SRD Clover Club is a stunning balance of gin, raspberry, and citrus.

It's a cocktail that feels both classic and contemporary and is perfectly suited for sharing with friends or simply savouring a quiet moment in style.

A delicious recipe by Seppeltsfield Road Distillers

Seppeltsfield Road Distillers’ Barossa-style Clover Club is a cheeky twist on the iconic classic, combining the grown-up goodness of Savoury Allsorts Gin with a playful burst of flavour.

18/10/2025

Terrariums are simple, beautiful mini gardens that bring nature indoors.

They’re fun to make, a great activity for kids, and a unique gift idea. With just a few layers and the right plants, you can create your own little world in glass to enjoy every day.

Terrariums can either be open to the air, or closed with a lid which essentially, over time, creates its own little ecosystem.

18/10/2025

At Torbreck Vintners, tradition runs deep.

Chief Winemaker Ian Hongell honours the old-school handshake between grower and winemaker while crafting wines of power and elegance.

From his Barossa childhood to restoring vineyards planted in the 1850s, Ian’s story is one of heritage, loyalty and passion and preserving the Barossa’s legacy for generations to come.

Deep within the Torbreck cellar in Marananga’s hillside, you’ll find a tapestry as rich as the Western Ridge soils surrounding it.

17/10/2025

Lucy Siegele and Lachy Earl celebrated their late summer wedding at Saltram Wines, with 130 guests joining the couple for a beautiful day filled with Barossa food, wine, and love.

From Lucy’s stunning Calèche gown, to the garden recovery party and honeymoon plans, it was the perfect reflection of their love for each other and the Barossa.

The lush grounds of Saltram Wines proved the perfect choice for Lucy Siegele and Lachy Earl’s late summer wedding, an ideal backdrop for the European Summer/Garden Party aesthetic.

17/10/2025

"I love the detail, brightness and lift delivered by the cool 2021 season, and the way it plays in a wine as big and brooding as Old Bastard is captivating indeed! These 1893 vines have delivered black fruit and liquorice definition of impressive concentration, beautifully presented with their signature, supple tannins. High class French oak (50 per cent new) heightens dark chocolate flavours and brings confident grip and enduring stamina to its structural profile. The finest Old Bastard I have tasted!"

As reviewed by expert wine writer Tyson Stelzer

Find more reviews like this Kaesler Wines number via www.barossamag.com

16/10/2025

'Grant Dickson’s journey from Sydney’s music halls to the Barossa’s Otherness Wines is truly remarkable. With a career spanning symphony orchestras and world tours of Phantom of the Opera and Miss Saigon, Grant now channels his passion into creating a welcoming space for community, food, and wine at Angaston.

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A ‘mostly’ portrait and ‘brief’ interview series by What Pete Shot - pro photography by Pete Thornton , exploring the idea that one image has the power to tell the whole story.

Grant is probably best known for his passionate roles in wine and food that date back to Rockford and the Barossa stalwart restaurant, fermentAsian. But delve back to Grant’s younger years, growing up in Sydney and you find a passion for music and Orchestra.

15/10/2025

Laura Anderson and Dylan Weaver tied the knot at The Barns of Freeling on March 15, 2025, on an unforgettable 40°C Autumn day. With their cocktail-themed wedding moving indoors due to the heat and wind, the luxury silo accommodation was a perfect touch.

With 80 guests, heartfelt vows, and a lively dance floor, Laura and Dylan’s day was full of laughter, love, and memorable moments.

When Laura Anderson and Dylan Weaver exchanged vows in March, their nuptials fell on the “hottest Autumn day in 25 years – 40 degrees in Freeling, with extreme winds.”

14/10/2025

"After the coolest summer since 2002, Stephen and Prue Henschke consider 2021 a standout vintage of the decade, likening it with mild seasons like '86, '02, '05 and '15. I love the effortless, understated calm that it projects amidst profound concentration, heightened exoticism and mesmerising line. The exotic five spice signature of this revered site is more characterful than ever. These grand old vines set a texture so supple it's silky; its impossibly fine tannins at once caressing yet enduring, carrying a finish unrelenting for more than a minute. True Grace in every sense."

As reviewed by expert wine writer Tyson Stelzer

Find more reviews like this Henschke number via www.barossamag.com

14/10/2025

'Benchmark Barossa Mataro of stature and character, with a deep core of concentrated blackberry, black plum and liquorice, intricately framed in a fine yet rigid structure of masterfully scaffolded tannins. I love the compact focus of the outstanding, cool 2021 vintage and the way it contrasts the profound depth of this variety. An exemplar of Barossa Mataro and the finest I have ever tasted!."

As reviewed by expert wine writer Tyson Stelzer

Find more reviews like this Torbreck Vintners number via www.barossamag.com

13/10/2025

"Yalumba's wizardry with Viognier is declared most profoundly in the coolest seasons, of which 2023 is one of the finest since these vines were planted in 1980. I love its cool energy and elegant restraint and yet its confidence in projecting inimitable varietal identity in apricot kernel, ginger and pink grapefruit. Texturally, this is a marvel, at once zesty and vibrant and at the same time mesmerisingly silky, slippery and succulent, concluding with the perfect clip of impeccably polished phenolic tension. Go long on this one."

As reviewed by expert wine writer Tyson Stelzer

Find more reviews like this Yalumba number via www.barossamag.com

12/10/2025

As a partner of The Baross a Mag, we asked Adam Hunt, Branch Manager and Co-Owner of Phil Hoffmann Travel Gawler & Barossa Valley what he's most looking forward to this spring?

“I am looking forward to more daylight hours, the smell of freshly-cut grass, and the sun on my skin whilst watching my daughter’s local netball finals series – go Tigers.”

https://www.barossamag.com/partners/

12/10/2025

A flakey pastry tart filled with roasted cauliflower, creamy goat’s cheese, and crispy prosciutto – the perfect dish to share at a gathering or enjoy as a comforting meal at home.

Simple to make, yet guaranteed to impress.

Thanks to Carême Pastry for sharing this wonderful recipe.

For this tart, we want all the layers of puff pastry without the height, either bake between two trays or let it rise and then compress down halfway through baking.