Stories
Mmm, give me more!
The dog days of summer are upon us. What to do? We think it’s time to gather up those wonderful flavours of late summer before they disappear for another year. So, we’re doubling up our serve of recipes for this edition of Eat Like a Local. Think peaches, watermelon, kangaroo, and haloumi. You like? Read more.
Made with their own fair hands: Caterers cooking local
Isn’t it nice that South Australia’s caterers love the eat local ethos as much as our restaurant chefs? Because knowing you can buy something scrumptiously beautiful to eat, made from locally sourced produce, means we can feel extra good about supporting local producers, – even if we’re not the one in the apron.
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.
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.
Recipes
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Terroir Auburn’s Mocha Panna Cotta
Dan Moss from Terrior Auburn has shared this sweet surprise, Mocha Panna Cotta with White Pepper Churros.
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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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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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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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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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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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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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Red Poles Fleurieu snapper with squid ink risotto, micro-greens, corn custard and sriracha
Red Poles is the place to go when your soul needs food like this gorgeous Fleurieu snapper with squid ink risotto, micro-greens, corn custard and sriracha.
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Roast Turkey stuffed with Rice by Rilka’s Kitchen
Rilka’s Christmas turkey recipe is around 100 years old and it never fails. She’s kindly shared it with us so we can share it with you, along with a few ideas for great South Australian ingredients you can use. If you need more inspiration to feed loved ones with food intolerances, Rilka presents Flavours of SA on 5AA every Wednesday night.
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Crowne Plaza Risotto with Tony Tomato Heirloom Tomatoes
Crowne Plaza Adelaide share this sweet summery tomato risotto, full of fresh flavours and easy to make – or just stay in the hotel and order it instead!
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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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