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