Stories
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.
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.
Colour me autumn
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.
Recipes
-
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!
-
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.
-
-
Spencer Gulf king prawn and mushroom winter risotto by Dennis Leslie
All South Aussies should be justly proud of the hard work and dedication shown by our fishing industry. A great example is the wild caught Spencer Gulf king prawn fishery who have achieved Marine Stewardship Council certification for sustainable practices. At Gill Fisheries in Port Victoria on the Yorke Peninsula, the team at Gill Fisheries love to talk recipes for these sweet, juicy shellfish with their customers.
-
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.
-
Mustard Pear Stuffed Chicken Breast
Maggie Beer’s food is synonymous with flavour and the comfort of family and friends, so we asked her to share a recipe for you to share with yours. This one is super easy and features everyone’s favourite protein.
-
-
Del Giorno’s Restaurant Cafe Kinkawooka Mussel Pot
Del Giorno’s Restaurant Cafe dish up this wicked mussel pot using local Kinkawooka black mussels.
-
-
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.
-
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.
-
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.
Subscribe to our enews
Get your tummy growling and hungry, ready to explore Eat Local SA venues who proudly serve and sell South Australian food.