Need to add a little fresh air and delicious food to your life? Well buckle up, South Australia’s wilderness coast, fizzlingly fresh seafood and wide open spaces are calling you. Just think of it – fresh sea breezes, open vistas stretching across rolling farmlands to the wide blue sky.
All South Aussies should be justly proud of the hard work and dedication shown by our fishing industry. A great example is the wild caught Spencer Gulf king prawn fishery who have achieved Marine Stewardship Council certification for sustainable practices. At Gill Fisheries in Port Victoria on the Yorke Peninsula, the team at Gill Fisheries love to talk recipes for these sweet, juicy shellfish with their customers.
Eat Like a Local is back in the Barossa this month. Why? Because as soon as the nights start to cool and those autumnal tones appear, our thoughts turn to relaxing with friends over a dish or two just bursting with rich, full flavor. Don’t miss the autumn flavours from one of South Australia’s favourite playgrounds.
A crisp autumn day calls for easy entertaining and great flavour. This salad from Novotel Barossa Valley Resort makes the most of the last of summer’s tomatoes and creamy Udder Delights’ Goat Curd.
It’s true that most local produce-loving foodies have a favourite place (or three), where all the pieces come together to create much more than a meal. These places become an experience, where the food, plus the service, plus the unique characteristics of that venue deliver a treat for all the senses.
Jacob’s Creek Visitor Centre Roast Free Range Greenslade Chicken with Green Sauce, Zucchini and Barossa Valley Cheese Company Feta
Fresh with all the flavours of a Summer kitchen garden, enjoy this feast of local Barossa producers with Jacob’s Creek Visitor Centre’s Roast Free Range Greenslade Chicken with Green Sauce, Zucchini and Barossa Valley Cheese Company Feta.
Or perhaps a delicate morsel to keep you going through the dog days of January (and the last weeks of the school holidays). Naturally, a morsel made with locally produced ingredients is our preferred option and, happily, there are many cafes scattered across the state who agree. So, we say happy new year and thank…
Calm your fear of missing out on something wonderful with a platter of local goodies. They’re easy to create and serve, and nothing says premium South Australian produce quite like a loaded platter ready to share. Here’s how Monkey Nut Café make theirs.
We love the theory that this is the time of year things start to wind down and we can all relax. Here’s an idea. How about a little time out to tempt your taste buds as well as soothe your weary soul? Well, have we got a relaxing, tasty idea for you!
Crowne Plaza Adelaide share this sweet summery tomato risotto, full of fresh flavours and easy to make – or just stay in the hotel and order it instead!
Summer’s here. You can scent it on a warm breeze, see it in the bright hues of the season’s fruit and vegies and, even better, you can taste it too. What better time than this to make a foray out of your usual haunts to the gates of the farms where those delectable goodies grow?
Talinga Grove share their adaptation of Patrice’ Newell’s basic biscotti recipe from her book Tree to Table by adding a good dose of local produce including their own Extra Virgin Olive Oil plus Laucke Flour and Fryar’s Kangaroo Island free range eggs.
seed winehouse + kitchen they use amazing pork farmed out of Auburn in the Clare Valley by Eagle Sprit farm, who grow pigs to around 30kg. For this dish seed use the belly, rack and shoulder, the rest of the pig is used across their menu in terrines and smoked products.
Tusmore cafe and catering venue Rustic Gourmet share this delicious recipe for a savoury tart filled to the brim with local produce from Rohde’s, Beerenberg Farm, Udder Delights, Tweedvale, Maggie Beer and Bird in Hand.
Macro Meats Gourmet Game share this family-friendly meal of warmed spiced Paroo premium kangaroo salad with couscous, pumpkin, feta, mint and almond salad, and a hearty nutritious punch.