I am staying in Port Willunga south of Adelaide, and we are heading off to the Barossa for a couple of days exploration. It’s a beautiful winter’s day as we drive through McLaren Vale (the other great wine growing region in SA). Through the vineyards we wind up into the Adelaide Hills. The idea of summer and bushfires is as far away as you can imagine – the fields are lush and green. The first signs of spring are all around us – the first grapes budding, almond trees, daffodils, tiny new born lambs.
We head for Handorf – the premier tourist town in the Adelaide Hills. There are strong signs of its German heritage and beautiful old buildings abound. It is Sunday afternoon and the town is teaming with visitors – it’s just a 20 minute drive from Adelaide. We enjoy a walk through the town and a coffee watching the passers by, and cannot resist going it Just Chocolate in the main street, and emerge with two hand made truffles each.
Next stop is Angaston on the edge of the renowned Barossa Valley and the Barossa Cheese Company shop where we sample the hand made artisan cheeses before purchasing some goats cheese and two mini soft cheeses – St Kitts and Babyberts.
Barossa Cheese Company is the vision of Victoria McClurg who, when traveling in Bordeaux, was captivated by the local cheese when and in particular the tradition of cheese making. After working three successive vintages in France, she returned to Australia to open this gourmet cheesery in the Barossa Valley.
We discover that this weekend is the Barossa Gourmet Weekend, and walking past the Wanera Wine Bar we are seduced in by the blackboard special which offers a “Barossa platter of flavourful, fresh local produce selected by our chef, with two glasses of Barossa Wine”
A good choice – Richard welcomes us with a generous smile into this beautifully renovated open space. Richard turns out to be a chocolatier, as well as a wine taster and coffee consultant, selling mostly through the local farmers market. Unfortunately he does not have any today – but look out for his brand – RiChocolate – he is definately passionate about it.
We head back to our Lodgings – Almond Hill B&B, to sample our local produce and relax before day two of exploration.
