Blessed Cheese

Blessed be
Heather Millar enjoys a coffee with the owners of Blessed Cheese, the café the locals
love in the heart of McLaren Vale. Photographs by Grant Beed.
‘It ticked all the boxes,’ says Rob. ‘We thought we could mould it well into
that thing we had enjoyed so much in Paris, and there was the added benefit
of being on the Fleurieu.’
Every morning I head to my favourite café for coffee. Every morning cheese cabinet – and one long table with virtually a set menu
I see familiar faces. As a freelancer who works from home, it’s a featuring beautiful, seasonal, fresh bistro food. We thought, wow,
great start to the day – sharing coffee in what feels like an wouldn’t it be great to do something along these lines?’
extension of my home, before heading back home to the quiet; just
When they returned they began looking around Adelaide, and
me and my computer.
further afield in regional South Australia for a place, and that’s when
So it is that instead of gathering around the water cooler at the office, Blessed Cheese came up for sale.
we McLaren Vale locals gather around Rob and Jo Kolencik’s coffee
‘It ticked all the boxes,’ says Rob. ‘We thought we could mould it
machine at Blessed Cheese, right in the heart of our township.
well into that thing we had enjoyed so much in Paris, and there was
It’s definitely the ‘it’ place of the moment in the area. Though owner/
the added benefit of being on the Fleurieu.’
proprietor Kolencik is humble enough to admit that this could
change, every café has its day. But ‘Blessed’ as we locals like to call Jo was born and bred at Second Valley on the Peninsula and Rob
it has been the favourite for a few years now. in the southern suburbs of Adelaide – and this was already their
Kolencik puts it down to the fact that he and Jo work hard at it – weekend fishing and camping stomping ground.
and choose the best ingredients and produce.
The Kolenciks bought Blessed Cheese in 2008 when it was more of
But the truth is, it’s more than just hard work – it’s the years of a cheese shop than a café, with just a few tables to sit at. They ran it
experience they bring to the party. ‘I was born and bred into just as it was for the first few months, then shut down for a few days
hospitality,’ says Rob whose father was a chef, and with whom Rob for renovations – knocking out a wall and opening the place up. The
started his apprenticeship. decision began to pay off immediately, as customers began pouring
through the doors.
Rob later spent seven years as proprietor of the restaurant and kiosk ‘We also bend over backwards to do something different, changing Top far left: Cheese.
Top: Facade from the street.
at the Botanic Gardens, then seven years catering up at Carrick Hill, ‘We use really good produce’, says Rob. ‘It’s more expensive, but the lunch menu every few weeks, and the breakfast specials. We
Above left: Bread.
Springfield. He met Jo through the industry and they worked and we use Fleurieu milk and our bread is from Small World Bakery in have a passion for getting it right – from the tables being clean, to Above: The Kolenciks.
dreamed together. Langhorne Creek. It costs more than supermarket milk and bread, the high quality food, and friendly staff,’ says Rob.
but it’s so much nicer; we buy Hamlet’s bacon for the same reason
In 2000 the idea for their own café was born. The Kolenciks were The Kolenciks currently live in Maslin Beach, but are looking to buy
… it comes down to sacrificing a little profit to make sure the quality
travelling through Europe, and in France they stumbled upon the a bit of land so they can grow produce to use in the café kitchen:
is extremely high; but it pays dividends in the end because we are
inspiration for Blessed Cheese. herbs, salad greens, tomatoes.
always busy!’
‘We fell in love with this little café in Paris,’ says Rob. ‘It had gourmet ‘Our food is fresh and healthy, with lots of locally sourced produce.
‘The other reason I think it works is because people want to come
food for sale – duck confit and truffles on the shelves, and a little In the end, it’s about putting yummy food on the plate!’
along and say g’day and be recognised, and know that we know
‘Blessed be’, say the locals.
what they like‘.
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