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.
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 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 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.
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.
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.
The fish mongers from Streaky Bay Marine Products are pretty lucky to have wives creating pies filled with local Eyre Peninsula seafood.
The Gilbert Street Hotel Atherton Farm hickory smoked pork neck, crisp potato, almonds, oats and free range egg yolk
The Gilbert Street Hotel serves up this not so classic but very local Atherton Farm hickory smoked pork neck, crisp potato, almonds, oats and free range egg yolk recipe for you to eat like a locla at home.
The Meningie Hotel serves up their specialty, Coorong Mullet fresh from the lakes, battered in local brew, Prancing Pony Black Ale.
Sails Restaurant share their scrumptious recipe for Barakel Cockles and Boston Bay Mussels served with tarragon and lemon cream, sea herbs and garlic hot toast.
Del Giorno’s Restaurant Cafe dish up this wicked mussel pot using local Kinkawooka black mussels.