Inspired by the Barossa’s culinary pedigree, a fresh crop of talented and energetic food producers are on the scene.
Each week we meet a new producer and find out more about their history, produce and importantly how best to enjoy it!
Barossa Capers
Barossa capers and caperberries are grown, processed and packed entirely by the Hobbs family at their home on the outskirts of Angaston.
The caper patch of approximately 150 bushes was planted in 2007 in moderately fertile soil on a sloping well-drained site. The Barossa’s Mediterranean style climate, which mirrors the caper plants’ natural environment, creates capers and caperberries of superior flavour.
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During summer, the work is intensive, with Kym, Meredith and their three children all pitching in to harvest these low growing, sprawling bushes. This is a labour intensive job, usually done in the early morning before the heat of the day. The unopened flower buds, which are the capers, are harvested every 7 to 10 days and the caper berries are picked every 3-5 days, all by hand. Pruning occurs during winter when the plants are dormant.
The curing process begins immediately after picking and requires careful attention before the capers and berries are packaged.
Products:
Salted Capers – Gourmet smalls (40 gm jar), mediums (75 gm jar)
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Caperberries – 120gm net weight jar
Bulk products are available only at the Barossa Farmers Market or on request
Availability:
Direct from the Hobbs
Barossa Farmers Market (seasonally)
The Bite:
A new, high-quality artisan product for the Barossa to complement its renowned food and wine culture.
For more information visit www.barossa.com
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