Stories
Eating at your local pub
There’s something so relaxing about eating at the pub, isn’t there? Great food, a nice drop, no fuss. It’s a recipe for good times. Given South Australia’s brewing and distilling industries got cracking when the first British settlement here was barely more than a toddler, it’s no surprise our state has lots to offer.
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.
Tasting with the season: eating local in the Barossa
Eat Like a Local is back in the Barossa this month. Why? Because as soon as the nights start to cool and those autumnal tones appear, our thoughts turn to relaxing with friends over a dish or two just bursting with rich, full flavor. Don’t miss the autumn flavours from one of South Australia’s favourite playgrounds.
Like a coffee with that? Eating local with the café crowd
Or perhaps a delicate morsel to keep you going through the dog days of January (and the last weeks of the school holidays). Naturally, a morsel made with locally produced ingredients is our preferred option and, happily, there are many cafes scattered across the state who agree. So, we say happy new year and thank…
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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Kangaroo Island Source crumbed Island Pure haloumi
Kangaroo Island Source tempt us with this tasty dish topped with Island fare.
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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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Macro Meats Gourmet Game warmed spiced kangaroo salad
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.
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Zucchini and Goat’s Cheese Honey Tart
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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Farmhouse Beef and Bacon Pie by Beerenberg Farm
This is the perfect recipe for you if you need a flavourful, indulgent recipe to round out a winter weekend but no time to be watching over your own slow-cooking sauce or whipping up the shortcrust.
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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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Quandong and Almond Tarts by Taste The Yorke
This recipe showcasing quandongs, our very own native wild peach, by Taste The Yorke is just right to enjoy alongside a cup of tea in a spot of sunshine or by your fireside on a chilly evening.
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