Crowne Plaza Adelaide share this sweet summery tomato risotto, full of fresh flavours and easy to make – or just stay in the hotel and order it instead!
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.
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.
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.
Macro Meats Gourmet Game share this family-friendly meal of warmed spiced Paroo premium kangaroo salad with couscous, pumpkin, feta, mint and almond salad, and a hearty nutritious punch.
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.
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.
The fish mongers from Streaky Bay Marine Products are pretty lucky to have wives creating pies filled with local Eyre Peninsula seafood.
The Gilbert Street Hotel Atherton Farm hickory smoked pork neck, crisp potato, almonds, oats and free range egg yolk
The Gilbert Street Hotel serves up this not so classic but very local Atherton Farm hickory smoked pork neck, crisp potato, almonds, oats and free range egg yolk recipe for you to eat like a locla at home.
The Meningie Hotel serves up their specialty, Coorong Mullet fresh from the lakes, battered in local brew, Prancing Pony Black Ale.
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.
Del Giorno’s Restaurant Cafe dish up this wicked mussel pot using local Kinkawooka black mussels.
The Inland Sea Restaurant serves up this simple and tasty local squid sauteed with boy choy.
Kangaroo Island Source tempt us with this tasty dish topped with Island fare.
The Loxton Hotel serve up this fresh and simple cod packed with Riverland flavours.