Stories
What to do with your weekends
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.
Clare Valley calling all gourmets
It’s time to go up country, people. The Clare Valley is an easy 90 minute drive from Adelaide and it’s a haven for a food-loving soul in need of some R&R. Yes, you can do it in a day, but why would you? When a long weekend comes calling, this is the place to be.
Tasting Spring From the Coast To The Country
Let us put a spring in your step with news of the latest venues to join us in the Eat Local SA program, introduce our tempting new app, and tickle your competitive streak with the chance to win a delicious dinner for two at Windy Point Restaurant.
Having your regional retail therapy – and eating it too!
The breeze is brisk, the kitchen calls. It’s time to do a little retail therapy, foodie style. Happily, this is something South Australia does especially well. Even better, some of our gourmet retailers are to be found nestled in the prettiest parts of the state.
Recipes
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Alexandrina Curd Kebabs with Honey & Soy Baste
This easy recipe, created by Rebekah McCaul of Alexandrina Cheese Company, is perfect for a sunny autumn lunch or a special cheesy treat at your next dinner party.
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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.
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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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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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Menz Strawberry FruChoc Chocolate Tart
In honour of FruChoc Appreciation Day on 24 August, Laura Bakhtiarian has created this super luxe recipe that’s also super easy.
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The Meningie Hotel Prancing Pony Black Ale Battered Coorong Mullet
The Meningie Hotel serves up their specialty, Coorong Mullet fresh from the lakes, battered in local brew, Prancing Pony Black Ale.
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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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