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.
What we really love about eating local across the regions of South Australia is the huge variety on offer. We have just about every imaginable and indulgent ingredient available somewhere across the state, from the fresh-caught seafood of the coast to the hidden fruit bowls of the outback.
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.