Stories
Planning your party season
Once the spring racing carnival fashions hit the stores, we know it’s a (scarily) short countdown to the summer holidays and the festive season. At Eat Local SA, we’re here to help, so this issue of Eat Like a Local is all about cunning culinary Christmas ideas to help you eat and play local this party season. And if you’re eating at home, our recipe in this issue showcases the world-renowned produce of Kangaroo Island.
Flavours of the Fleurieu
The Fleurieu could be the one exception to my rule that, if you can’t say it properly, you can’t go there. You can sort of mutter it under your breath, but that would be cheating. Practice with me: “Flu-ree-oh”. Got it? Now we can go visit to taste the richness of the local produce firsthand.
Off the couch – let’s go cellar door hopping!
With great local brews and wines to warm the cockles of our hearts and fine regional foods to match, South Australia’s many fine cellar doors are a rich hunting ground. Not only will we find our long-established regional favourites there, but we might also find the next iconic South Australian product too.
Shopping around Adelaide to eat local
What better way to snuggle up through the last days of winter than to do it by cuddling up to a hearty meal? It’s easy to dine fine on South Australia’s best when you know where to find it. Winter says to us: fresh baked pastries, slow-cooked meats and beautiful seafood straight from the chilly seas.
Recipes
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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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Sails at Robe Barakel cockles and Boston Bay Mussels mussels with garlic toast
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.
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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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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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Rustic Gourmet’s Savoury tart with caramelised onion, roast pumpkin and goat curd
Tusmore cafe and catering venue Rustic Gourmet share this delicious recipe for a savoury tart filled to the brim with local produce from Rohde’s, Beerenberg Farm, Udder Delights, Tweedvale, Maggie Beer and Bird in Hand.
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Monkey Nut Cafe Platter
Calm your fear of missing out on something wonderful with a platter of local goodies. They’re easy to create and serve, and nothing says premium South Australian produce quite like a loaded platter ready to share. Here’s how Monkey Nut Café make theirs.
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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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Skara Smallgoods Croatian Salami & Cheese Pull-Apart Bread
Go cheesy and top it off with delicious traditionally handmade salami from Skara Artisan Smallgoods.
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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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