Stories
Take me to the river
There’s a lot of talk about the mighty River Murray and who am I to go against the tide? The water is flowing and so is the hospitality in this luscious landscape. The Riverland is country South Australia on show. It’s the land of real pub grub and our finest export produce.
Marching on a local menu
Welcome to Mad March in beautiful, festival-fevered Adelaide. Yes, it’s crazy busy and yes, it’s easier to book a cab than pray for a carpark, but oh, what a city this is when she has her festival frock on. Hunker down with that espresso martini, people, we’ve got some serious eating to do.
A river runs through it
A river life is a good life – just ask anyone who spends their time soaking up the serenity lounging on a houseboat deck, or tucking into a plate graced with river-fed produce while watching the local wildlife do … whatever it is local wildlife likes to do.
From rare earth to shining sea
If the region known as the Limestone Coast isn’t very familiar to you, here’s a name I bet you do know. Coonawarra. That extraordinarily tiny strip of terra rossa soil that pumps out those extraordinarily huge red wines. Are you with me? Right, well the food is also rather amazing.
Recipes
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Kangaroo Haloumi, Hazelnut, Rocket and Strawberry Salad
This salad recipe created by Silvia Hart for Beerenberg Farm showcases an intriguing combination of flavours and makes the most of summer strawberries – why not nip up into the beautiful Adelaide Hills pick your own at Beerenberg’s strawberry patch
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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.
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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.
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Inland Sea Restaurant fresh sauteed squid with bok choy
The Inland Sea Restaurant serves up this simple and tasty local squid sauteed with boy choy.
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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.
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Del Giorno’s Restaurant Cafe Kinkawooka Mussel Pot
Del Giorno’s Restaurant Cafe dish up this wicked mussel pot using local Kinkawooka black mussels.
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Streaky Bay Marine Products fishmongers wives’ Eyre Peninsula snapper pie
The fish mongers from Streaky Bay Marine Products are pretty lucky to have wives creating pies filled with local Eyre Peninsula seafood.
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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.
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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.
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Home grown pumpkin and free range egg yolk ravioli with burnt butter, toasted almond dukka and manchego
This recipe from Kangaroo Island Source is luscious but light and features local Laucke Kangaroo Island flour, Modras free range eggs, Rancho Relaxo olive oil, Island Pure Manchego cheese and Kangaroo Island Source almond dukkah. Why not make the pasta with your kids for a special weekend treat!
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