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.
Isn’t it nice that South Australia’s caterers love the eat local ethos as much as our restaurant chefs? Because knowing you can buy something scrumptiously beautiful to eat, made from locally sourced produce, means we can feel extra good about supporting local producers, – even if we’re not the one in the apron.
What better way to snuggle up through the last days of winter than to do it by cuddling up to a hearty meal? It’s easy to dine fine on South Australia’s best when you know where to find it. Winter says to us: fresh baked pastries, slow-cooked meats and beautiful seafood straight from the chilly seas.
We love cafes, don’t we? Wherever they are, there’s an enticing aroma of treats in store, perhaps a signature coffee or cake, and always the lure of a little time out. For us, the cherry on top of a café date is when the signature dishes showcase the local producers, and that’s exactly what these cafes are doing.
With great local brews and wines to warm the cockles of our hearts and fine regional foods to match, South Australia’s many fine cellar doors are a rich hunting ground. Not only will we find our long-established regional favourites there, but we might also find the next iconic South Australian product too.
The breeze is brisk, the kitchen calls. It’s time to do a little retail therapy, foodie style. Happily, this is something South Australia does especially well. Even better, some of our gourmet retailers are to be found nestled in the prettiest parts of the state.
There’s something so relaxing about eating at the pub, isn’t there? Great food, a nice drop, no fuss. It’s a recipe for good times. Given South Australia’s brewing and distilling industries got cracking when the first British settlement here was barely more than a toddler, it’s no surprise our state has lots to offer.
Welcome to Mad March in beautiful, festival-fevered Adelaide. Yes, it’s crazy busy and yes, it’s easier to book a cab than pray for a carpark, but oh, what a city this is when she has her festival frock on. Hunker down with that espresso martini, people, we’ve got some serious eating to do.
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.
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.
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.
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.
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.