Summer. It ain’t over til it’s over. The kids might be back at school but those warm weekends are still happening. We recommend seeing out the season by venturing to the Yorke Peninsula for some fresh sea air and maybe a brownie, nipping over to Norwood for food + art, heading to the hills for a relaxed meal, or whipping up a super fresh kingfish ceviche with our feature recipe from Dennis Leslie.
New to Eat Local SA
If you’ve been scampering over the beaches, catching the waves or trekking the trails around the Yorke Peninsula, consider a reviving coffee and a gourmet hamper top up from the likes of Geraldton Hill Artisan Toffees from Bute, Broughton River Gourmet, Grunds Gourmet, MBC Foods, Illalangi and many more at Taste the Yorke, Moonta’s buzzing new café and local produce retailer.
Oh, and how good would that coffee be with a slice of chocolate mud cake made with Gumview Eggs, or an open doorstop on toasted Minlaton Bakery sourdough? (OK, the kids could grab a Gladstone-made FC Grubbs soft drink if they prefer). And don’t forget to check out the Local Tasting table on Wednesdays and Saturdays.
Trust us, you will go home happy and exceedingly well-fed.
A quick trip up the freeway takes you down a few degrees in temperature and right into the chilled zone at The Bridgewater Mill. Think Japanese meets French, says hello to the Middle East and stops in along the Mediterranean and you will be all over this menu. Regional seasonal share platters are a feature, and there’s house-baked sourdough and luscious Talinga Grove olives to snack on while you make more important menu decisions.
For something a little more substantial, the summer menu features Hay Valley Lamb served with eggplant, yoghurt, sumac, kohlrabi and walnuts or Hahndorf Venison with beetroot, quinoa, pomegranate, feta and radish. Those radishes will be freshly plucked from the Mill’s Aldgate veggie patch by the way.
Thumbs up for the green thumbs feeding the kitchen here!
Brick + Mortar Creative -link
Down in town, a stop at Norwood’s Brick + Mortar is a must for more multi-food-and-art-tasking. The array of beautiful made objects and art is always changing at this neat little spot nurturing local entrepreneurs.
Meanwhile, in the café, there are coffees from 1645 and Mischief Brew (cold drip) and the menu of salads, soups, toasties, bowls and tarts includes great South Australian names such as Harris Smokehouse, Forage and Feast, Tucker’s Natural, Gourmet Entertainer, Beerenberg, and La Vera to name just a few.
Don’t leave without wafting through their produce section for more local lovelies to take home – look for Olsson’s Salt, Bush Organics honey, The Figgery sticky fig syrup, and Four Seeds preserves and relishes to get you started.
Aim high and win!
How’s your head for heights and your appetite for fine dining? To celebrate joining Eat Local SA, the team at Hill of Grace Restaurant and Commonwealth Bank RoofClimb are offering you and a friend the chance to experience the RoofClimb & Dine, valued at $440.
This prize is for two people and combines the award-winning experience of a RoofClimb adventure (including two complimentary photos, cap and achievement certificate) with lunch or dinner at the Hill of Grace Restaurant overlooking the hallowed turf, plus a souvenir menu signed by Hill of Grace winemaker Stephen Henschke and Head Chef Dennis Leslie (for full details of the package, click here).
To enter, simply tell us who you’d like to take.
Fast fine dining for the Festival
Nothing says Adelaide like a fistful of Festival tickets and yes, the season is nearly upon us. Check your Adelaide Festival program for this year’s Fast Fine Dines – restaurants offering special dining deals especially for the Festival, and timed to suit your pre and post show requirements. Eat Local SA participants Henry Austin Restaurant and Bar and the Hill of Grace Restaurant are among the restaurants offering Festival Deals this year, while Topiary Cafe are offering a special menu designed to sustain audience members attending performances of The Secret River just over the road at Anstey Hill quarry.
Seafood is the taste of summer in Australia. It’s even running neck and neck with turkey these days as the ‘traditional’ menu for Christmas Day.
The South Australian seafood industry has scored some huge goals in sustainable commercial fishing, and our seafood is internationally renowned – sought after by top chefs at home and abroad.
Anyone who has an interest in local produce is probably aware that finding out where a fillet of fish came from can be a tad problematic, depending on where you are and who you are asking.
While discussions about legislating to ensure anyone selling cooked fish has to name the source continue across individual Australian states, as consumers, we don’t have to wait for that to happen. One of the best ways we can support our food industry is by being open about our interest in where our food comes from. All it takes is the time to ask the question next time you order the fish.
It stands to reason then that the local restaurants, pubs and cafes who put a premium on serving such excellent local produce are going to be happy to talk about it.
And by asking, consumers are also telling the owners of these businesses that they do care, which can help build confidence among food businesses to get loud and proud about their local suppliers.
With so much fabulous seafood locally caught here, there’s lots to look for. Our favourite local flavours include Coorong mullet, King George whiting, Australian herring (tommy ruffs), southern Bluefin tuna, sardines, flathead and kingfish, and don’t forget we farm barramundi on the Limestone Coast too. Watch for these on a menu near you!