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Seasonal food - thoughts from Hutton Vale Farm – Barossa

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Seasonal food - thoughts from Hutton Vale Farm

Respect for the seasons means that Hutton Vale Farm’s produce captures the true essence of the soils and natural pastures. The Angas family are custodians of Hutton Vale, a 2,000 acre mixed-farming property in Eden Valley that was established in 1843. The sheep enterprise has been part of its sustainable farming production since settlement of the property in the 1840s. The family also produces ducks, eggs and preserves.

Jan Angas is a familiar face in the Barossa food scene. “Food is part of every day, in my life. Living on a mixed farm we grow, pick, cook and eat. Our table is a reflection of the season’s work – not the supermarket shopping. Flavour all comes from the produce, not hard work in the kitchen, I hope. Unless of course one is preserving the oversupply, harder work kicks in then, but it’s very rewarding. Especially when the pantry is full for next season, with tastes of the last season.”

Jan has taken the time for a quick Q&A:

1. Favourite autumn ingredient(s): quinces, tarragon, lamb and the easing pressure from tomato and zucchini oversupply!

2. Wine to pair with that: quinces with a Flaxman Sparkling Shiraz, lamb with Hutton Vale Cabernet

3. Best autumn meal you have ever eaten: simple slow-roasted late variety peaches and Jersey Fresh cream with relaxed, kind-hearted people to share.

4. Favourite places to find ingredients: in the garden and at the Barossa Farmers Market, and the Central Market if in Adelaide.

5. Grower(s) you keep dialled into your phone: many of them, and I am not sharing, as you might get to them first!

6. Go-to cookbook(s): I read them all, then do my own thing. It is hard to cook and read at the same time. Better to drink wine and cook.

7. Dusty cookbook on the shelf you want to revisit: always get pleasure reading Mrs Beeton’s – it is a classic!

8. Mettwurst - plain or garlic?: garlic, no question about it.

9. Rotegreutze revelation or revulsion?: depends on what dish it is served on: plastic bowl, yuk; elegant glass, exotic.

10. New autumn idea: not to plant too many broad beans! And keep up the charge on lamb belly rivalling my friend the pork belly.

11. Wine to pair with that: definitely Barossa red, one of Pete Schell’s Spinifex always works, if not a Hutton Vale!

Hutton Vale lamb is available at local Barossa restaurants Appellation, Fino, The Cellar Kitchen at Novotel and Wanera and at Angaston Bakery D&M’s for a Hutton Vale Farm Lamb Pie. Hutton Vale’s preserves and wines can be found throughout the Barossa and can be purchased online at huttonvale.com/shopHutton Vale Farm.  

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