Quandong and Almond Tarts by Taste The Yorke
This recipe from Dennis Leslie is super fresh and super easy – perfect for lunch or an elegant evening meal under the stars.
Kingfish Ceviche Salad with Toasted Garlic Bread by Dennis Leslie
This recipe from Dennis Leslie is super fresh and super easy – perfect for lunch or an elegant evening meal under the stars.
Roast Turkey stuffed with Rice by Rilka’s Kitchen
Rilka’s Christmas turkey recipe is around 100 years old and it never fails. She’s kindly shared it with us so we can share it with you, along with a few ideas for great South Australian ingredients you can use. If you need more inspiration to feed loved ones with food intolerances, Rilka presents Flavours of SA on 5AA every Wednesday night.
Black Chorizo and Chicken Paella by San Jose Smallgoods
Creating your own exclusive version of an Eat Local SA platter for a spot of Spring entertaining couldn’t be easier. Start with a selection of cured, smoked, air-dried and fresh smallgoods from San Jose and you too will have a winner on your hands.
Or you could try this tasty recipe, provided especially for Eat Local SA for us by San Jose Smallgoods.
Spencer Gulf king prawn and mushroom winter risotto by Dennis Leslie
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.
Novotel Barossa Valley Resort Aldna Farm Tomato and Udder Delight Goat Curd Salad
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.
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.
Monkey Nut Cafe Platter
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.
Crowne Plaza Risotto with Tony Tomato Heirloom Tomatoes
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!
Talinga Grove biscotti
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 Eagle Spirit Open Range Heritage Black Pig with Spring Leaves
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.
Rustic Gourmet’s Savoury tart with caramelised onion, roast pumpkin and goat curd
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 warmed spiced kangaroo salad
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.
Red Poles Fleurieu snapper with squid ink risotto, micro-greens, corn custard and sriracha
Red Poles is the place to go when your soul needs food like this gorgeous Fleurieu snapper with squid ink risotto, micro-greens, corn custard and sriracha.
Golding Wines Moroccan Hay Lamb and Udder Delights’ Goat Curd Pizza
Warm up this Winter with this delicious pizza starring local produce from top to bottom by Golding Wines starring Hay Valley Lamb and Udder Delights.