24 hours in the Barossa

Wednesday, July 22, 2009 - 24 Hours Page 1 - The Herald, Barossa Valleywww.barossaherald.com.au [email protected]

24hrs in the Barossa


Barossans meeting world standards in bottling,winemaking and laboratory services

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CUSTOMER HOTLINE (08) 8561 0694 SWITCHBOARD (08) 8561 0600 EMAIL: [email protected] PACKAGING CONTACT:

Jo Baker - Sales Co-ordinator Ph: (08) 8561 0744 Mobile: 0411 773 835 Email: [email protected]

Midnight-1:00am

IF THERE is a perfect wine match formidnight celebrations, it might well beChateau Tanunda’s Nightwatch sparklingshiraz.

Winemaker Tim Smith has crafted awine that he describes as “lively andlovely”.

His tasting notes describe rich aromasof blackberry, spice and liquorice, avibrant wine, balanced with a soft,creamy, elegant mouth-feel.

Of course you don’t have to wait for themiddle of the night to enjoy this wine.

You might like to open a bottle any timeyou feel a bit artistic.

Why? The black beauty from theChateau actually shares its name withone of the most famous paintings fromDutch artist Rembrandt.

The painting - The Company of FransBanning Cocq and Willem vanRuytenburch - has been much morecommonly known as The Night Watch.

For much of its life, since it wascompleted in 1642, the painting wascoated with a dark varnish - and this ledto the more common name, even thoughthe varnish created a false impression ofa night scene.

The Night Watch painting has inspiredartists from all walks of life for many years- and provided the inspiration for thename of the Chateau’s sparkling wine.

The Chateaumidnightspecial

Welcome to 24 hoursin the Barossa

YOU can be sure that duringevery hour of the day there issomething happening here inthe Barossa.

It could be somethingsignificant, somethinghistoric or something quiteroutine - but all the activitiesweave together to form theBarossa we know and love.

Things happen that we oftendon’t hear about, that we oftensleep through.

For example, not manypeople get to choose the hourof the day a baby will be born.

So midwives are rostered onright through the night -prepared for even the middleof the night arrivals.

There are other people hardat work in the middle of thenight - people who keep theFoster’s packaging centrerunning all through the night,for example.

Of course there are alsocertain times for certainactivities.

The bakers do their thingduring the same early hours ofthe morning, six days a week.

The school bus drivers havetheir regular runs at veryregular times.

And each week there aretraining sessions andrehearsals for all sorts ofcommunity and volunteergroups across the region.

These stories often don’tmake the newspaper, but itdoesn’t mean they don’t makefor a great read.

This is where the beauty ofthe 24 Hour feature begins totake hold.

This is a chance to get toknow your community.

In this 16-page liftout you willget to meet some charactersand find out about some of thejobs you might have taken forgranted.

The editorial team hasenjoyed finding a wide varietyof stories to bring 24 Hours toyou. We hope you enjoy thechance to read something alittle bit different.

The 24 Hour feature takes a close look at what happens here in the Barossa.


1:00-2:00am

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AS MUMS with babies adaptto their new lives, it’s LeanneMaynard who steps in tohelp.

The Kapunda midwife andcommunity nurse isaccustomed to working earlymorning shifts to supportmothers and their newarrivals.

“New parents quicklyrealise having a baby turnsout to be a 24-hour job,” saidthe mother of three.

Leanne also explainedwhile a lot of other hospitalpatients sleep during theearly hours of the morning,it’s this time new mumsrequest her help.

“This is when mums ask

questions to help with eitherbreast feeding or ask why istheir baby crying,” she said.

Leanne said this allows herto spend time with mothers topoint out ‘mother-craft skills’and the signs to read fordifferent cries.

“Mothers don’t normallypick up the phone when theyget home and ask the littlequestions,” Leanne said.

“They either prefer to ask inhospital or later in thecomfort of their home,” sheadded.

“No question is dumb.”The early hours at Kapunda

Hospital are also the timewhen Leanne attendswomen during labour.

“My role is so varied and Ienjoy the rapport I get to buildwith the mums,” she said.

Leanne makes sure parentsare equipped with theknowledge and confidence totake their newborns homeand said she continues toenjoy her role.

2:00-3:00am

Midwife on call

SUPPORT: New mum Val Menzel of Kapunda with son Harry and Leanne Maynard.

Bottlingall throughthe night

READY TO GO: Freshly filled and labelled bottles travel along the production line.

WINERIES are pretty busy places duringvintage in the Barossa.

But there is plenty of work that happensevery day of the year in wineries and inpackaging centres and warehouses.

The Wolf Blass packaging centre not onlybottles wine from the Barossa, but alsotakes wine in from other regions.

It is then bottled - and ready to be re-distributed around the country, and oftenaround the world.

At the modern Wolf Blass facility thebottling lines run 24-hours a day.

Which means when everything else slowsdown in the middle of the night, there arestill bottles zooming down the lines.

The packaging centre operates threebottling lines that can fill 22,000 bottles perhour.

There can be up to 85 people on deck andeach line can be processing a differentwine.


3:00-4:00am

4:00-5:00am

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Earlyrisers

PASTIES: Brian ‘Nipper’ Fechner and Luke Reinders in action in the Apex Bakery.

AT 3AM there is usually not alot happening in the barrelhalls of the Barossa wineries.

Or is there?It is this time of night, when

everything is locked away, thatyou can imagine the angelstaking their share.

The ‘angel’s share’ is thename the winemakers andcellar hands give to the smallpercentage of wine lost as itmatures in the barrel.

It is a beautiful name for thenatural process - where smallamounts of air sneak into thebarrel as wine is lost throughevaporation.

But the work of the angelsadds a little bit more to theduties in the cellar - as mostbarrels will need to be toppedat some stage - to protect thewine from oxidation.

When the angelstake their share

FROM 4am each weekday,and 3am on Saturday, thework begins at the ApexBakery in Tanunda.

And it’s been happening inmuch the same way sincethe wood-fired oven wasfirst lit in 1924.

The Fechner boys lead theway, but there are plenty ofskilled assistants.

“Most of us can do most ofthe jobs,” explained Brian

‘Nipper’ Fechner. “But thereare certain jobs wespecialise in.”

For example there are twopeople who prepare theferment - so the yeast isready for the morning rise.

The breads enter the ovenat about 6.30 each morningand take about 45mins tobake.

“It takes us six hours to doa loaf of bread,” Nipper said.

Everything is done byhand and none of therecipes have changed.

When the breads enter theoven the attention turns topreparing the small pastryingredients.

In fact on a busy Saturday,when they supply the sportsclubs, the team has beenknown to bake up to 50dozen famous Apexpasties.


5:00-6:00am

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Earlymorningtrackwork

WORK: Apprentice jockey Omer Ay is a picture ofconcentration as he works racehorse Cross Street.

THE clip, clip of the horsesreverberates like rifle shotsthrough the crisp early morningair.

Before even the birds arechirping at the arrival of a newday, activity has already begunat Angaston’s world-famousLindsay Park Stud.

The racing side of theoperation is up and aboutgiving the horses in trainingtheir work for the day.

A team of 55 staff workfeverishly in any type ofweather.

Track riders will saddle up anumber of horses eachmorning, and everythinghappens under the watchfuleye of the trainers.

The early starts are requiredto have the horses through theirwork and back to the stables for‘breakfast’ by nine o’clock.

WHEN the familiar soundsof Australia Post’s truck areheard at 6am, Tanundapostal delivery staff knowthe town’s mail has arrived.

It’s a routine which threeposties follow five-days-a-week, during rain or shine.

From here the staff workquickly to bring in the mail.

“They then weigh all theitems with the statisticspassed on to the Adelaidebranch,” Martin Beales,postal manager said.

Last year the Tanundaoffice recorded about1.8million articles with15,000 articles recorded permonth.

From about 6.30am theremainder of the staff rollinto the back office wheresorting is completed for boxmail, letterboxes andparcels.

“We always have boxedmail finished by 9am whenthe retail shop opens,”Martin said.

“We rarely miss that timeeven during our busy

periods. The staff just get inand help,” he added.

The after hours of AustraliaPost are the company’sproductive hours.

When most people aresleeping flights for mail areoccurring and then mail isdespatched by truck atabout 4.30am so outletsreceive their mail.

“It’s a well-oiled machine,”Martin explained.

Collectively, the TanundaPost Office staff haveprovided more than 200years’ service, with John Keilhonoured for his 50 years in2008.

John said he enjoys beinginteractive with the staff andthe people at the counter.

6:00-7:00am

Post office delivery

SORTING: John Keil at the Tanunda Post Office.


Ivan Venning MP

Member for Schubert

129a Murray Street

Tanunda SA 5352

Ivan Venning MP

Your Proven Voice

in Schubert

Ph: 8563 3636

Fax: 8563 0190

Email: [email protected] Web: www.ivanvenning.commb1354822

KEYNETON dairy farmerDarren Fiebiger is up brightand early each and everymorning to milk his herd of130 Friesian and Guernseycows.

The lot of the dairy farmeris one of early rises and longhours.

Milking begins around 7amand is done again in the lateafternoon, usually about5pm.

Dairy farming is a bigcommitment as the cowsmust be milked twice a day,every day.

“The girls don’t take publicholidays,” Darren said. “Theyhave to be milked regularlyso it’s not always easy totake a trip away at shortnotice.”

The milking usually takesDarren around an hour tocomplete. Once that isfinished other farm work canbe attended to.

Each cow produces around22 to 25 litres of premiumquality milk-per-daydepending on the time ofyear and seasonalconditions.

The milk is collected fromthe dairy by a large tankerdaily and transported forprocessing.

The thought of having tomilk more than 100 cowsmight sound daunting butaccording to Darren onceyou’re in a good routinethings run pretty smoothly.

“The cows actually havetheir own little routine andpecking order. They comeinto the dairy in the sameorder every day, they seemto look forward to milkingtime.”

Early rise for thedairy farmer

MILKING TIME: Darren Fiebiger milks the cows twice a day at his Keyneton dairy farm.

7:00-8:00am8:00-9:00am

Morning news

INFORMATIVE: VolunteeerDave de Vries (left) andnewspaper editor GrahamFischer in the studio.

TRIPLEBFM is theBarossa Valley’scommunity radio stationon frequency 89.1.

By tuning in onWednesday from 8.30,you can hear all about theweekly news.

Each week Dave deVries and GrahamFischer team up to bringyou the latest from theHerald newsroom.

Of course the stationoffers a lot more than justthe news, there arepresenters who offer avariety of specialist musicprograms from country,jazz, blues, classical tomusicals.

There are also thespecialist programs suchas The Arts Show,Barossa on Broadway,The Wine Show, andLutheran Radio.

Presenters featurearticles and informationon the environment,community health, healthissues, alternativetherapies, astrology,ageing, and a hugevariety of topicalsubjects. You can alsotune in for the Saturdaymorning sport programsas well as a specialistyouth program. There’salways plenty happeningon TripleBfm.


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10:00-11:00am

TRISH Hayes, cellar doorassistant at Peter LehmannWines in Tanunda loves her job.

After opening the cellar dooreach morning she then gets tospend her day meeting peoplefrom all parts of the worldinforming them about the widevariety of wines Peter Lehmann’shas to offer.

“We get to meet people from allover the world so it’s a little likebeing on holidays yourself,” Trishsaid. “You never know who mightdrop in for a tasting.

“Recently some people fromIceland came in and I waspleased to be able to let themknow Peter Lehmann Winesexports around 20 varieties ofwine to Iceland.”

Popular traditional wines at thecellar door include the Barossa’srenowned Shiraz and the worldfamous Eden Valley Rieslings.

Trish said people are nowlooking for new and differentwines with the Tempranillo, a newSpanish variety which grows wellhere in the Barossa, provingpopular.

OPEN: Trish Hayes, cellar door assistant at PeterLehmann Wines opens the winery’s cellar door.

Cellar dooropens

DURING Parliament sittingweeks, Ivan Venning - theState Member for Schubert -has a 9am appointmenteach Tuesday.

The ‘joint party’ meetinginvolves all the LiberalMembers from both theHouse of Assembly and theLegislative Council.

They meet to discuss anyupcoming legislation andthe tactics for the week.

“As I am the Party Whip, Ihave many duties toundertake to ensure thesemeetings run smoothly,” Ivanexplained.

“Prior to the meetingsbeing held, I organise theagenda and ensure thatbriefing papers on all thelegislation to be discussedare distributed to allmembers to peruse.”

Throughout the course ofthe meeting it is MrVenning’s responsibility totake detailed minutes ofeverything discussed andthe decisions made.

“The discussion is oftenvery fast paced, as we onlyhave a couple of hours toget through very largeagendas,” he said. “So it cansometimes be difficult to

record everything that issaid, but as long as I recordthe decisions accurately Ihave done my job.

“It is also my duty as Whip,to organise any ballots thatmay need to be held duringthese meetings, so I mustensure that I have sufficientballot papers, a ballot box,and announce the results tothe media.”

READING: Ivan Venning checks a policy document.

Ivanat

work

FOR Graham Linke, ofLinke’s Central Meat Store inTanunda, making mettwurstis a family tradition.

Much love and attention todetail goes into every pieceof Linke’s traditional Germanmettwurst products.

Graham is up bright andearly every morningchecking how the mettwurstis coming along.

Smoking is the finalprocess which takes fromtwo to three days andinvolves constant checkingto ensure atmosphericconditions in the smoker arejust right for a premium finalproduct.

Graham and his wife Lolahave built the Linke business

into a local institution.This year the Linke family

celebrates its 81st year inbusiness.

“Lola and I took over thebusiness in 1978 from myparents who had operatedhere since 1938,” Grahamsaid. “The Linkes came outto Australia from Germanyin 1838 bringing with themthe traditional styles ofmettwurst making.

“We’re proud to havecontinued the tradition.”

Today, thanks partly to theLinkes, people in theBarossa can enjoy a widevariety of products made inthe traditional way.

Plain, garlic and brandymettwurst together with

beersticks and leberwurst,also known as whitepudding, are familiarfavourites.

Graham explainedmettwurst continues tomature after smoking and,like a good wine, certainflavour characteristics canonly develop over time.


Noon-1am

11am-noon

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Making mettwurst

BAROSSA TRADITION: Third generation butcher Graham Linke in the smokehousechecking how Linke’s famous mettwurst is coming along.

ONE of the characters ofTripleBfm can be heardon Mondays between9am and noon.

Ray Hockey often linesup a big name from theAustralian music industryfor Ray’s Rewind.

From 11am you canhear Ray interviewingsome of the big names ofthe Australian musicindustry and playing thebig hits from the 1960s,70s and 80s.

With experience asboth a radio paneloperator and havingowned his own DJbusiness, Ray has akeen interest in music.

He has lined up peoplelike Ross Wilson andKeith Potger forinterviews on the localstation, and is hoping tosecure a spot with JudithDurham in the comingweeks.

Ray also draws on theexperience of Barossabands - including TheChosen Few, whichfeatured Mike Siegele,Brian Fechner and RodSchubert.

Ray also regularly

enlists the help of one ofSouth Australia’s radiolegends Vaughan Harvey- who recently moved toTanunda.

Ray travels up to theBarossa from ElizabethDowns each week for hisshow, and has beendoing so since 2006.

Each week he spends acouple of hourspreparing his three-hourshow - which is packedwith classic tunes fromthe 60s.

During July, Ray ispresenting a series of‘Monday montages’featuring the Red andBlue albums from anEnglish band that somepeople might be familiarwith - The Beatles.

He said the hardestpart about preparing ashow full of songs fromthe 60s is the lack of timeyou have to organiseyourself while the tracksare playing.

“Songs from the early60s only last a couple ofminutes,” Ray said. “Andsometimes not even thatlong.”

Ray’srewind

REGULAR GUEST: VaughanHarvey can often be heard onRay Hockey’s MondayTripleBfm program.


1:00-2:00pm

Mapping

Library

Transactions

Media Releases

Health & Aquatic Centre

ONLINE SERVICES A one stop shop to discover your council area, including council services,tourism sites, parks, residential areas and aerial views.

Access online resources from four regional libraries including books, DVDs,magazines and health information.

Pay your rates, submit a development application or register your dog.

Keep up to date with the latest council and community news and photos.

View updates on the Barossa’s brand new Health and Aquatic Centre.

Barossa Council Online 24/7Connect with us anytime on the net

43 - 51 Tanunda Road, Nuriootpa SA 5355Phone: 8563 8444 Website: www.barossa.sa.gov.au

MB1355014

SnakewranglerHANDLING venomoussnakes is all in a day’s workfor local herpetologist LukeAllen.

His job as a snake expertat Venom Supplies inTanunda sees him in closecontact with dozens of thepotentially deadly reptilesevery day.

“Safety is paramount in thework which we do here,”Luke said. “You have toknow what you are doing.

“It’s vital to have a healthyrespect for the animals weare dealing with.”

Snakes are regularlymilked for their venom whichhas a wide range of medicaland research uses includingthe development of snakeanti-venine commonlyavailable in hospitals to treatsnake bite victims.

“We provide venoms for awide range of purposes notonly anti-venines,” Lukesaid. “Much of what weproduce goes to medicalresearch institutions tostudy the potential medicalapplications for the differentvenoms.”

Australian species such ascostal taipans and brownsnakes together withexotics like death addersand cobras are just some of

the huge selection ofsnakes he deals with.

Luke has been milkingsnakes for more than 10years.

“Everyone always wants toknow how on earth you getinto this sort of thing,” Lukesaid. “It’s really somethingthat just develops as you goalong.”

He said he becameinterested in reptiles as a kidchasing lizards and snakesaround the backyard.

“When I was younger Ialways had dozens ofaquariums full of all sorts ofthings, lizards, snakes andall types of reptiles,” Lukesaid. “Initially I startedchasing lizards and then Imoved onto catchingsnakes. I would flick theminto a bucket to begin with.”

Luke said there’s still acertain sense of adrenalininvolved when handling thesnakes even though he’s anexperienced handler.

“That’s an importantelement as it’s vital to beaware you’re dealing withdangerous creatures.

“You’ve got to beconstantly mindful of thedangers and do the rightthings. There’s no room forcomplacency.”

EXPERT HANDLING: Snake expert Luke Allen handlesa deadly Forest Cobra at Venom Supplies in Tanunda.

THE Barossa has its veryown mobile chef.

Stuart Oldfield has beencooking up a storm most ofhis life.

Stuart’s passion for foodbegan early. He grew up onthe family farm and learntjust how important the bestingredients are to creatinggreat food.

“Everyone in our familycould cook, my parents andgrandparents had a greatappreciation of good food,”he said. “We grew freshingredients on the farm so itwas a great introduction. Iwas hooked early.”

Today Stuart runs HandMade Catering, a mobileservice bringing the finest ofdining experiences to yourdoor.

“We cater for specialevents, corporate functions,food and wine dinners,weddings, you name it,”Stuart said. “If you want theultimate fine diningexperience we will bring it toyou.”

The Hand Made Cateringphilosophy is to utilise thefinest ingredients from theBarossa and throughout theworld.

“We combine the best theBarossa has to offer with thefinest ingredients sourcedfrom around the world tocreate something unique, amajor point of difference.”

Exotic ingredients likeFrench butters, mushrooms

and Spanish hams, togetherwith a mouth-wateringselection of local produceare brought together in anever-evolving menu.

“We’re always trying newthings, the key is to start withthe freshest and bestingredients available.”

Stuart said every event isunique and he takes pride intailoring his services toindividual client’srequirements.

“We have a fully-fittedmobile kitchen which allowsus to cater for small or largefunctions at any location,”Stuart said. “Or we canutilise facilities on the client’spremises, it really justdepends on what’srequired.”

Stuart’s specialty is hisrenowned slow roast pork

belly with sea scallops,cauliflower puree and freshblack truffle.

No matter what time it is inthe Barossa, mobile chefStuart Oldfield will be outand about cooking upanother fine diningexperience.

Mobilechef

TO YOUR DOOR: Mobile chef Stuart Oldfielddemonstrates the traditional flambé.

2:00-3:00pm


3:00-4:00pm

mb1354815

LINDSAY Nicholls, theowner of Nicholls Bus andCoach, has been takingschool students to and fromschool for more than 17years.

“I started out with three oldBedford buses andprogressed up,” Lindsaysaid.

Today Nicholls Bus andCoach have three schoolcontracts and operate sixbuses.

“We service Nuri HighSchool, as well as pick-upand drop-off at Faith, LightPass Primary and NuriootpaPrimary.”

The buses travel toGreenock, Keyneton andLyndoch on the school runs.

The bus company alsosupports many of theschools in the region forcamps, day trips andswimming lesson transfers.

Lindsay, who still does a lotof the driving, said he neverhas many problems with thestudents.

“You get to know the

families,” he said. “And I liketo build a relationship withthe kids.”

Some of the studentsLindsay took to school yearsago are now putting theirchildren on the same busrun.

The one issue he doeshave is finding enoughdrivers.

“It’s not a hard job and youget to stay in touch with a lotof people,” Lindsay said.“But there is a lot ofresponsibility.”

One of the drivers herecruited is former policeofficer Brian Brealy.

Brian took on the jobbecause he wanted to stayactive in the community.

“When you finish yourworking career you like tofeel you are still useful,”Brian said.

“Someone suggesteddriving a school bus, and Ialready had the heavylicence.”

Brian’s regular afternoonrun sees him transport 43

secondary students.He starts out from Nuri

High, heads to Faith andthen on to Lyndoch.

There is also plenty ofwork with day trips andschool camps.

Brian said the kids are“terrific”, but he does makesure that students on hisbus get to know about hisformer career in the policeforce.

“You just have to keep yourfinger on the pulse,” he said.

“Because sometimes theyget a bit excited, especiallyon Friday afternoons.”

Brian likes to say hello toeach student as they get onthe bus and finds that quitea few make the effort to getto know him. Some evenuse his nickname ‘Breals’when they say g’day.

He has noticed they like tolisten to certain radiostations, so if things get a bitrowdy he just switches overto one of the country musicchannels, and finds he soongets a response.

Busrun


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COACHES BELOW: StephanieNoack (left) and ReneeSchumacher supervise asJunior One player MaddieBush participates in a netballtraining drill.

Library rush

MOST weekdayafternoons, from around4pm, Nuriootpa LibraryCustomer Service officerSarah Powell is dealingwith the daily rush hour.

Sarah says weekdayafternoons and schoolholidays are the busiesttimes for the library.

“After school finisheswe get an influx ofstudents who come in touse the computers anddo their homework.”

But it’s not all work and

no play during rush houras many people take theopportunity to unwindwith a game of Wii.Sarahsays the new console isproving very popular withchildren of all ages.

Sarah’s role at thelibrary involves dealingwith all sorts of customerenquiries, fromregistering books forloan, helping librarypatrons locate a specifictitle to assisting people ofall ages with the internet.

LIBRARY LINE-UP: Douglas Perry, Don Williams, Chris Gardner, Kirrilee Liebelt(obscured) and Darryl Gardner with customer service officer Sarah Powell.

Training timeSPORT plays a big part incountry lifestyle with boysand girls encouraged fromearly ages.

Traditional Aussie Rulesfootball during the winterhas plenty of oppositionthese days from hockey,soccer and rugby union toname just a few for theboys.

Netball is still popular forthe young females buthockey and soccer alsohave many enthusiasts.

So come 5pm on severalweekday afternoons,young people areencouraged to be activewith their sport.

But all the juniors needcoaches to blow the

whistle and teach themthe skills of their particularsport.

Renee Schumacher andStephanie Noack are twoyoung women who helpout with the future stars.

Apart from their owncommitments, with theGawler Central SeniorOne team, they also teamup to coach the GawlerCentral Junior One team -which is enjoying asuccessful season.

“Steph and I appreciatethe coaching we received,so it is good to be able togive something back,”Renee said. “And it is funto see the girls learn andimprove.”


6:00-7:00pm 7:00-8:00pm

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WORKOUT: STARplex instructor Clayton Siviourleads a class in Bodypump.The activity shapes and tones muscles, improvesbone density and improves general fitness and well-being.

AFTER a hard day at work manypeople flock to various fitnesscentres to keep their figure trim,taut and terrific.

The Barossa RecreationCentre, Curves, Boot Camp,martial arts and in GawlerSTARplex are swamped withclients keen to improve theirappearance.

Ali Thompson, a lifestyleconsultant and personal trainerat STARplex said there were 58classes a week.

“Our classes start at 6.15 in themorning but we find the eveningones are popular,” Ali said.

“RPM (bike riding) andBodypump are probably themost popular for those seeking ahard workout.”

Body balance, body attack andyoga are other classes whichattract interest.

Ali also said having your ownpersonal trainer was anotherway of improving your well-beingwith guidance.

Fitnessfanatics

FREDA Chinner’s spare room inher Evanston home is full ofcolourful knitted garments shecreates to support charity groups.

Since 1997, the pensioner haspurchased hundreds of balls ofwool, out of her own pocket, andturned them into knitted items toassist a fundraising branch ofElizabeth Police, an opportunityshop and her church.

“I just thought one day, I’mgetting on a bit and I wanted to dosomething for the community,” shesaid.

Freda (pictured right) isaccustomed to helping others.

The great grandmother is alsothe eldest of 17 siblings and hasraised five children. Freda firstpicked up a set of knitting needlesin 1941 when her mother was inGawler Hospital having a child.

She now spends each afternoonand often early evening lookingthrough her knitting books tocreate beanies, jumpers andjackets for newborns up tochildren aged about 12.

“I start off with a pattern in thebook and them finish it off myself,”she explained. “Last year I knittedabout 70 items.”

Charity work

THE sounds of men’s voicescan be heard outside theBarossa Regional Gallery onTuesday nights.

It’s the 43 members of theTanunda Liedertafelrehearsing inside.

Each Tuesday evening thegroup meets to sing arepertoire of mostly Germansongs.

According to RobertHomburg, conductor and PaulSchluter, secretary, thegathering also offers themembers plenty ofcompanionship.

The Liedertafel began in1861.

The historic documents thatdate back more than 100years are kept under lock andkey.

A metal music box with thewords ‘Tanunda Liedertafel1861’ painted on its lid offersthe only proof the membershave of the choir’s beginnings.

And this makes the choir thethird oldest German-speaking

(or singing) choir in Australia. Robert Homburg is the

fourth generation of his familyto have become a member.

His father Fritz conductedthe choir, while hisgrandfather and greatgrandfather were alsomembers of the choir.

“There’s a tradition that thechoir upholds and it is thehistory of the valley,” Robertsaid.

Liedertafel is German forleader song table.

The choir practice for twohours each week, and makethese rehearsals open to thepublic during the biennialvintage festival.

Their choir’s main fundraiser,and annual event, is theKaffee Abend - which is heldon the third Friday inNovember.

Within the past few monthsthe Liedertafel enjoyed aninflux of new members from arange of cultural backgrounds.

“Our members don’t have to

speak the German language,”Paul Schluter said.

“We want them to be in thechoir to learn and enjoythemselves.”

And of course the Barossachoir wouldn’t be completewithout a social drink to endeach practice session.


Serving your community24 hours a day • 7 days a week • 365 days a year

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Liedertafel:In fine voicesince 1861

CHOIR MEMBERS: Robert Homburg (left) and Paul Schluter at the home of theTanunda Liedertafel, the Barossa Regional Gallery.

EVERY Wednesday nightthe old air-raid siren soundsat the Angaston fire stationsignalling it’s time for weeklyCFS training.

Our dedicated CFSvolunteers hone their skillsto be ready to serve andprotect the community in anemergency - at any hour ofthe day or night.

Group Officer Kim Haebichsays training involves arange of activities designedto maintain volunteers’ firefighting skills.

“Much of what we do hereis maintenance work if youlike, practising skills so whenrequired under pressure ourmembers are able toperform at the highest level,”he said. “It’s a lot like sports

practice, we’re justpractising a different set ofskills specific to fire fighting.”

It’s not just fires the CFS istrained to handle.

“We respond to a range ofdifferent incidents fromhouse fires, car accidents,search and rescue andflooding,” Mr Haebich said.

“Given the variety ofemergencies CFSvolunteers must train for arange of scenarios.”

Mr Haebich says there is alot of tradition associatedwith the Angaston CFS.

“Many of our membershave been here for manyyears, decades in somecases,” he said.

“There’s a strong sense ofcamaraderie and mateship.”

Thanks to regular trainingCFS volunteers are ready torespond to emergency andhelp protect our community.

If you are interested inputting something back intoyour town - why not join thelocal brigade.

For more information aboutthe CFS phone 8463 4200 orvisit www.cfs.sa.gov.au onthe internet.

Volunteers

TRAINING NIGHT: Angaston CFS Volunteers, Luke Collins, Aaron Oates, DavidPawson and Briony Zeunert get ready for their weekly fire training exercise.


9:00-10:00pm 10:00-11.00pm

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AT TANUNDA’S 1918 Bistroand Grill, the work doesn’tstop when the food hits thetable.

When the meals havebeen finished and thepatrons are relaxing with a

coffee, or another glass offine Barossa wine, there isstill plenty to be donebehind the scenes.

The clean up andpreparation makes up alarge part of the day - and

9pm onwards is just anotherbusy part of the routine forthe 1918 staff.

Although the kitchen stopsserving meals the workbehind the scenescontinues.

The preparation work forthe following day hasbegun.

One of the typical jobs thechefs pick up at this time ofnight could be preparingtortellini pasta.

And if it has been a busyday there are often plenty ofother jobs to be done to getready for tomorrow.

The front-of-house staffare also busy cleaning upand re-setting tables.

It’s all about being readyfor the next day’s service,and the less jobs there areleft to do in the morning -the better.

Of course once everythingis organised the staffsometimes manage to stopfor a glass of winethemselves.

In thekitchen

LEFT: Chef Dan Murphyand apprentice MelissaKerin in the 1918kitchen, preparingtortellini pasta.


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11:00-Midnight

DELIVERY: If you are still up after 11on a Tuesday night, you might hearthe Herald land in your driveway.The delivery network is busy from latein the afternoon each Tuesday, pickingup the newspapers from the MurrayBridge print site, wrapping them andmaking sure they reach the right spot.It is a big job to home deliver 14,000copies each week right acrossGawler, Tanunda, Angaston, Nuriootpaand Kapunda.All this ensures that you get all thenews, for free, by the time you want toread it with your breakfast.


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