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.
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.
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.
Del Giorno’s Restaurant Cafe dish up this wicked mussel pot using local Kinkawooka black mussels.
If I had to pick two words to sum up the Eyre Peninsula, those words would be spectacular and friendly. Spectacular scenery and spectacular seafood is the reason they call Eyre Peninsula; Australia’s Seafood Frontier, and they’ve just picked up a gold award from SA Tourism to prove it.
The Inland Sea Restaurant serves up this simple and tasty local squid sauteed with boy choy.
As the song lyric says, I do like to be beside the seaside, and Yorke Peninsula has seasides and seafoods for all tastes, plus other great produce, from olive oil to fantastic local snags, olives, lamb and more. Yorke Peninsula is the source of seafood so fresh it makes chefs interstate and overseas weak with envy.
The Flinders Ranges attract many visitors to South Australia, all set to walk, climb and drive through these world-renowned ancient lands. Since this sort of behaviour can lead to a pretty healthy appetite, it’s fortunate the food folk of this region are up to the challenge.
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.
Kangaroo Island Source tempt us with this tasty dish topped with Island fare.
The Barossa started life with its name misspelt on the birth certificate. That second ‘s’ was never meant to be there. Instead, there should have been a second ‘r’ as in ‘Barrosa’. Not to worry, mere clerical concerns could never overshadow what South Australians now hold dear as a food-lover’s haven.
There’s a lot of talk about the mighty River Murray and who am I to go against the tide? The water is flowing and so is the hospitality in this luscious landscape. The Riverland is country South Australia on show. It’s the land of real pub grub and our finest export produce.
The Loxton Hotel serve up this fresh and simple cod packed with Riverland flavours.
Featuring the famed local mead produced by Maxwell Wines in McLaren Vale, the Salopian Inn serve this with a chocolate sorbet.
The Fleurieu could be the one exception to my rule that, if you can’t say it properly, you can’t go there. You can sort of mutter it under your breath, but that would be cheating. Practice with me: “Flu-ree-oh”. Got it? Now we can go visit to taste the richness of the local produce firsthand.