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.
The Inland Sea Restaurant serves up this simple and tasty local squid sauteed with boy choy.
Kangaroo Island Source tempt us with this tasty dish topped with Island fare.
The Loxton Hotel serve up this fresh and simple cod packed with Riverland flavours.
Featuring the famed local mead produced by Maxwell Wines in McLaren Vale, the Salopian Inn serve this with a chocolate sorbet.
Dan Moss from Terrior Auburn has shared this sweet surprise, Mocha Panna Cotta with White Pepper Churros.
Become a Masterchef at home, and cook up this Haigh’s Chocolates Dark Chocolate Orange Tart.
The clever folk at The Highway have teamed up with Robern Menz to create a range of FruChoc cocktails.
At Hahndorf’s Haus Café + Bar + Kitchen, they source vegetables from their friends at Hahndorf Fruit and Veg Market. There are talented fruit and vegetable growers all through the Adelaide Hills and local farmers markets too. Check them out for more inspiration to eat locally and seasonally.