Stories
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.
Put South Australia on your plate this summer
‘Tis the season to be feasting, and if we’re feasting, let’s feast local! This issue of Eat Like a Local is here to tell you where you’ll find South Australia on a plate these holidays. And if you are feasting at home, we’ve got more good news. Happy ‘feastive’ season to one and all from Eat Local SA.
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.
Recipes
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Talinga Grove biscotti
Talinga Grove share their adaptation of Patrice’ Newell’s basic biscotti recipe from her book Tree to Table by adding a good dose of local produce including their own Extra Virgin Olive Oil plus Laucke Flour and Fryar’s Kangaroo Island free range eggs.
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Peach, Halloumi and Chicken Skewers
This recipe by Barossa Valley Cheese Co partners their light and milky halloumi with chicken and the sweet summer flavours of peach and basil. Pop these on a skewer and head right outside to the barbie.
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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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The Haus Prosciutto Wrapped Balhannah Chicken
At Hahndorf’s Haus Café + Bar + Kitchen, they source vegetables from their friends at Hahndorf Fruit and Veg Market. There are talented fruit and vegetable growers all through the Adelaide Hills and local farmers markets too. Check them out for more inspiration to eat locally and seasonally.
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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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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.
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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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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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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 Highway Menz FruChocs Cocktail
The clever folk at The Highway have teamed up with Robern Menz to create a range of FruChoc cocktails.
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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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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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