Food

Barossa Food
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A LITTLE FOOD FLIGHT READING: Judith Elen, From //The Australian// December 01, 2007 ...The food comes from a proud German tradition, and it is here in the stories, recipes and sepia-toned photographs ("Margaret Lehmann makes honey biscuits", "Wedding preparations, 1960" and "Killing the pig, 1913" are among my favourites). Chapters start with four or five pages of story: Autumn reflections, for example, or Mushrooms, Quinces, Nuts, Figs, Olives (that should give you a taste)... ...The turn-of-the-seasons chapter, Mushrooms, Quinces ..., begins: "Around Easter, when the leaves start to turn, the road takes you between long golden chains of vines. Out on the way to Seppeltsfield, the dates are bright yellow on the rows of palm trees." That should give you a feel for the writing. Anyone who has spent a cold day in a warm kitchen that smells of baking will love this book.
 * BAROSSA Food by Angela Heuzenroeder (Wakefield Press, $39.95) is a lovely, homespun paperback and, at 317 pages and 23cmx17cm, satisfyingly weighty in feel and content.**

//** The Barossa Cookery Book; 1000 Selected Recipes, District Celebrated throughout Australia For the Excellence of Its Cookery, Every Recipe of Proved Merit And Signed As Such by the Donors **// This book is a re-issue of the 1932 edition which was once well-used by many cooks in the Barossa and other places around Australia.

Both books are available from local andmajor city book shops.

Barossa Food - a Story in PIctures

Photographs of food and cooking taken at the Mallala Museum by children from Mallala Primary School

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