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Eat Local South AustraliaEat Local South Australia
Eat Local South Australia
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  • Regions
    • AdelaideAdelaide – Adelaide is a national trendsetter in the philosophy of respecting seasonal, local food that continues to spread across the world.
    • Adelaide HillsAdelaide Hills – Just out of the city is the Adelaide Hills, land of the long lunch.
    • eatlocalsa_icons_regions_barossaBarossa – Be consumed by the Barossa. World famous for award winning wines paired with vibrant and cultural food history.
    • eatlocalsa_icons_regions_clarevalleyClare Valley – Calling all gourmets to charming Clare Valley. A haven for a food-loving soul in need of some R&R.
    • eatlocalsa_icons_regions_eyrepeninsulaEyre Peninsula – Fresh Eyre, adventure and magnificent flavours of world class seafood. Eyre Peninsula is Australia’s seafood frontier.
    • eatlocalsa_icons_regions_fleurieupeninsulaFleurieu Peninsula – The perfect peninsula, Fleurieu is the perfect fit for a relaxing local food experience plus wine and the picturesque coast.
    • eatlocalsa_icons_regions_flindersrangesFlinders Ranges
      and Outback
      – The ancient landscapes of the Flinders Ranges and the Outback are home to surprising food encounters.
    • eatlocalsa_icons_regions_kangarooislandKangaroo Island – Kangaroo Island is a food haven, protected by the ocean. This wild island is home to producers who are justly proud of their skills and ingenuity.
    • eatlocalsa_icons_regions_limestonecoastLimestone Coast – From rare earth to shining sea, the Limestone Coast is home not just to the Coonawarra wine region, but also fantastic produce.
    • eatlocalsa_icons_regions_murrayriverMurray River, Lakes
      and Coorong
      – Ocean, river and endless plains, the Murray River, Lakes and Coorong has a bounty of fresh produce.
    • eatlocalsa_icons_regions_riverlandRiverland – Take me to the river. The luscious landscape of the Riverland is home to country produce and agricultural exports.
    • eatlocalsa_icons_regions_yorkepeninsulaYorke Peninsula – Yorke Peninsula, a haven for relaxing and indulging in the unspoilt bounty of land and sea. Find old-style hospitality, and great regional produce.
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  • Venues
    • eatlocalsa_icons_venues_cafeCafe – Eat Local at cafés. Offering more relaxed dining. Why not try a salad or soup, or a hearty breakfast featuring local products?
    • eatlocalsa_icons_venues_cateringCatering – Eat Local SA and share. Eat Local SA catering businesses can design the perfect food experience for you and your guests.
    • eatlocalsa_icons_venues_cellardoorCellar Door – Eat (and drink) Local at a cellar door. A good supply of ready made local products to take home or a platter matched to wine.
    • eatlocalsa_icons_venues_experienceExperience – Experience Eat Local SA. Visit a farmers’ markets, take a food tour or whip up a feast at a cooking school.
    • eatlocalsa_icons_venues_farmgateFarm Gate – Eat Local at the farm gate. Fresh and seasonal produce straight from the farm.
    • eatlocalsa_icons_venues_pubPub – Eat local at your local. Relax in a country pub while enjoying a meal that comes from the view just outside the door.
    • eatlocalsa_icons_venues_restaurantRestaurant – Eat Local SA fine dining. Look for local South Australian products as the main ingredient at our plate licking restaurants.
    • eatlocalsa_icons_venues_retailRetail – Eat Local SA to take home. From butchers, bakeries, green grocers and gourmet outlets.
    • eatlocalsa_icons_venues_stayStay – Eat local SA and stay. Much more than somewhere to sleep. Accommodation starring local food.
    • experience-500-online-marketplaceOnline marketplace – Eat Local from the comfort of your home. Find food businesses selling online and/or providing home delivery
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  • Stories
        • Eat like a Local Warming News for Winter
          June 12, 2020
        • ELSA Online Marketplace
          May 11, 2020
        • Dish the Delish this Easter!
          April 8, 2019
      • Easter Specials
      • Festival La Local!
      • Christmas sorted, Eat Local SA style!
      • Pass the cheese please!
      • Just... delicious!
      • Trust yourself, trust the chef!
      • Colour me autumn
      • Mmm, give me more!
      • Put South Australia on your plate this summer
      • Planning your party season
      • Would you like art with that?
      • A regional feast

      View more stories

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  • Recipes
        • Goat Curd Crème Caramel
          September 8, 2020
        • Oyster Mushroom Bulgogi
          June 12, 2020
        • K-ROO SIZZLE STEAK SANDWICH
          June 12, 2020
      • MOJO Mocktail: Three Ways
      • Baked Puff Pastry Triple Cream Bake
      • Banksia Tree Spring Granola
      • Easy Korean Beef Stir Fry with Fermented Flavours
      • Quince and Almond Wholemeal Muffins
      • Fennel Masala and Mushroom Pizza

      View more recipes

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Latest venues

Arkaba Hotel

Black Sheep Produce

Chefs on Wheels

Kangaroo Island Stall 17

Bravo Norwood

AgriAdventures

The Strathmore Hotel Verandah Dining

The Pinnaroo Farmer

MBL Food Service

The Pickle Pot, Strathalbyn

Char Barossa

Williams & Taylor


Stories

Christmas sorted, Eat Local SA style!

  Give the gift of South Australian flavour this Christmas. We asked our Eat Local SA participating businesses and South Australian food and beverage manufacturers to share their Christmas gift ideas to make it super easy for you, so go ahead, treat your favourite people (and maybe yourself too). Ah, Robern Menz – yes, there’s a reason they’ve…

December 19, 2018

Eat Local SA in Kangaroo Island

Island of indulgence

I think of Kangaroo Island as a gigantic ‘farm stay’ style paradise, combining the laid-back pace of island life with that special breed of ingenuity and commitment distance brings. I invite you to ponder that thought while you sample the amazing range of produce here.

September 17, 2014

Eat Local SA on the Yorke Peninsula

Sea breezes and bountiful Yorke seafood

Need to add a little fresh air and delicious food to your life? Well buckle up, South Australia’s wilderness coast, fizzlingly fresh seafood and wide open spaces are calling you. Just think of it – fresh sea breezes, open vistas stretching across rolling farmlands to the wide blue sky.

May 31, 2016

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.

April 9, 2018


Recipes

  • Korean Tofu and Mushroom Stir Fry with Fermented Flavours

  • Golding Wines Moroccan Hay Lamb and Udder Delights’ Goat Curd Pizza

    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.

  • 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.

  • Kangaroo Haloumi, Hazelnut, Rocket and Strawberry Salad

    Kangaroo Haloumi, Hazelnut, Rocket and Strawberry Salad

    This salad recipe created by Silvia Hart for Beerenberg Farm showcases an intriguing combination of flavours and makes the most of summer strawberries – why not nip up into the beautiful Adelaide Hills pick your own at Beerenberg’s strawberry patch

  • peach, halloumi & chicken skewers

    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.

  • Novotel Barossa Valley Resort Aldna Farm Tomato and Udder Delight Goat Curd Salad

    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.

  • seed winehouse + kitchen Eagle Spirit Open Range Heritage Black Pig with Spring Leaves

    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.

  • Terroir Auburn’s Mocha Panna Cotta

    Terroir Auburn’s Mocha Panna Cotta

    Dan Moss from Terrior Auburn has shared this sweet surprise, Mocha Panna Cotta with White Pepper Churros.

  • Beerenberg Farmhouse Beef and Bacon Pie

    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.

  • 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!

  • Dish the Delish this Easter!

  • Red Poles Fleurieu snapper with squid ink risotto, micro-greens, corn custard and sriracha

    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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PO BOX 124 GLENSIDE SA 5065
PLANT RESEARCH CENTRE,
WAITE CAMPUS
2B HARTLEY GROVE URRBRAE
SOUTH AUSTRALIA 5064

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Eat Local SA is hosted and managed by Food South Australia Inc. with funding support from the Government of South Australia.

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