Those Barossa Girls

18/01/2026

It's a sunset, and it's beautiful, but also sad. Because it is with heavy hearts that we have to announce that we are stepping away from the public megaphone that is Those Barossa Girls.
There's been changes to work hours, and work roles, and it means we just no longer have the time to both live this, and run it. We've had to choose one, and we decided that living it was the most important, so we are stepping back into our communities to pick up the connections and the giving.
If you are on our mailing list you will have seen this explained in more detail, but the concise version is that despite Those Barossa Girls disappearing from your socials feed, those girls in the Barossa will still be here, doing all the things. Seasonal food, traditional food skills, heritage recipes, regional shows, community events - we will each still be here, involved in all of them. So please don't be a stranger. We are (and will remain) always up for a chat so please don't hesitate to reach out to each of us, or both of us together for a conversation, ideas or suggestions.
And this is also an opportunity to say thankyou to everyone who has followed or supported us in all the myriad of ways. Followers, keepers, and friends. It's been seven years of fun and laughter and conversations - and that's such a beautiful thing, despite the endings.
So as we ride off into the sunset and on to new and exciting adventures, please also remember that once a keeper, always a keeper, so even if we aren't showing up on your screens anymore, we are still here, keeping it alongside you.
You. Me. Us.
We are the keepers.
Always.

Sheralee and Marieka.

20/12/2025

Today is Honey Biscuit day, and anyone who has spent time in the Barossa knows what that means! My now-adult-uni-student-daughter insists that her and a group of friends are making them this year, and I'm not required, which I have to say, I love in every possible way. (Food memory imprinting? Done!)
Honey biscuits, or Honig Kuchen, is a generations old tradition in the Barossa and is always baked at this time of year and it’s based on a recipe for gingerbread that was carried here by German settlers, but they modified it to suit the ready availability of honey and it became a regional specialty. It’s such a popular biscuit that there are fourteen different variations for it in The Barossa Cookery Book, and hundreds more in family recipe books across the valley. More sugar, less spice, extra butter – they are all valid questions. But the big debate that can divide a room, and even a family, is whether they should be thick and chewy or thin and crispy. So how about you? Do you make honey biscuits and have you done this year’s batch? Or are you not familiar with this delicious little tradition and want to give it a go? I’ll go first. My name is Sheralee and . My honey biscuit recipe came from a family friend and it’s handwritten into my little book of favourites. I don’t have the patience to faff around with icing, so my honey biscuits are always simple, and they are always thick and chewy. Because that is the only acceptable way to have them. True story. The end.
Happy Sunday keepers
Xx
Sheralee

13/12/2025

Much excitement here this week with the start of the Apricot season. Delicious eaten fresh, apricots can be dried, made into jam or preserved for enjoyment all year round. Stewing and freezing is also a great storage option - you can even freeze apricot halves/slices to use for jam making at a later time.

Often referred to as the "Queen of Preserves", having jars of preserved apricots in your pantry mean that you always have a little ray of summer flavour at hand. Use them in tarts and cobblers, as a layer under the streusel in a streuselkuchen, or just enjoy on your porridge on a cold winter's morning.

Apricot jam is our family favourite, so I will be putting some fruit aside to ensure that I can make a batch or two of jam to replenish our pantry stores for the coming year. It's always a cheery thing to spread some apricot jam on your toast in the colder months when summer seems so far away!

Are you lucky enough to have an apricot tree in your backyard? Perhaps you are planning on buying a box of apricots from your local orchard. We'd love to hear what's happening in your part of the world and what you will be doing with your apricots this year.

Happy Sunday

Marieka

06/12/2025

Rhubarb would have to be one of my favourite spring things. I love how the cold grey months of winter give way to the froth of green leaves and beautiful pink stalks, like Mother Nature is just having some fun with this. But I also love the flavour and the way the tart astringency just cuts through.
When I was a kid Mum always cooked it with Apple and mixed it through a crumble, and it's true that the two are perfect partners, but have you ever heard of Rhubarb Jam? It's a thing, I promise you! And not only is it a thing, it's a beautiful thing!
In 1917 Sadie Miller was living in Tanunda where her husband was the local policeman and she contributed this recipe for Rhubarb Jam and it's an absolute winner. Equal quantities of rhubarb to sugar, with some lemon juice and rind - couldn't be simpler - and the results are delicious, as well as visually stunning.
If you are a rhubarb lover, you'll love this one.
Happy Sunday Keepers
XX
Sheralee

29/11/2025

One of my favourite things about this time of the year is cherries 🍒

I grew up on a farm in New South Wales and our nearest town for shopping was Young, known as the Cherry Capital of Australia. The town is surrounded by cherry orchards and hosts The National Cherry Festival every year. As you can imagine, we enjoyed cherries each year and I remember having competitions with my brother to see who could spit a cherry seed the furthest whilst sitting on the back step with juice running down our chins.

I still love cherries and it is a treat to buy a case from the local orchard to enjoy in the lead up to Christmas and over the Festive break. I could honestly eat them all with no embellishment or processing, but I do try and keep a kilo or so for Fowlers preserving so that I can enjoy them later when they are no longer in season. Cherries are great in cobblers and clafoutis or in Louisa Keil's Cherry Trifle - yum!

Do you have a favourite recipe that uses fresh or preserved cherries? Please share with us if you do 🍒🍒🍒

Happy Sunday

Marieka

23/11/2025

22/11/2025

We are big lovers of Sweet Mustard Pickles in this house, and the cauliflowers are just magnificent at the Barossa Farmers Market at the moment, so I grabbed one last week and whipped up a batch. I love the old recipes in The Barossa Cookery Book, but any old community cookbook will have a variation (or two), and they are such forgiving recipes. You can mix in a bit of whatever else you have – zucchini, green beans, capsicum - it all works.
As a kid it was always my favourite condiment with cold roast meat, or better still, left over corned beef. Slathered thickly on a slice of bread, then some chunky pieces of meat thrown on top as an after-school snack. (usually eaten on a mad dash up the track to see what Dad had happening in the shearing shed). But this week I needed to eat lunch on the run so I planned ahead with a cheese and pickle sandwich. Eaten in the car as I raced from work to a writers workshop, it was the perfect lunch. Easy and delicious with a wonderful side serve of nostalgia.
And also, just in case anyone is wondering, I might have also had some for dinner with Jatz and cheese, and a sneaky glass of grape juice. Red grape juice. Of the fermented kind.

Happy food memory keepers
xx
Sheralee