Pass the cheese please!
October/November 2017
Once the spring racing carnival fashions hit the stores, we know it’s a (scarily) short countdown to the summer holidays and the festive season. At Eat Local SA, we’re here to help, so this issue of Eat Like a Local is all about cunning culinary Christmas ideas to help you eat and play local this party season. And if you’re eating at home, our recipe in this issue showcases the world-renowned produce of Kangaroo Island.
New to Eat Local SA
Rigoni’s Bistro
Rigoni’s is unquestionably an Adelaide dining institution and a standout for great service and meals to remember. Think Coffin Bay oysters, Hay Valley lamb, Barossa Valley chicken and other great local produce presented with a modern Italian twist. Rest your weary shopping bones and glory in the flavours of Italy made local amid crisp white linen and friendly faces.
Playford Restaurant
For a touch of luxe, the Art Nouveau vibe of the Playford Restaurant at The Playford, MGallery by Sofitel boutique hotel is like stepping into another time. It’s classical yet playful – with a touch of theatre about it that transports you far from the everyday. And you can transport your tastebuds too – you’ll find San Jose smallgoods, Adelaide Hills mushrooms, Port Lincoln kingfish and Paroo kangaroo on the menu, just to name a few.
Rio Vista Olives
The olives are ripening all over Adelaide right now. Fortunately, we can all save ourselves from the backbreaking work required to make our own oil and head over to Mount Torrens to pick up some olive oil from Rio Vista, where the oil is cold extracted to preserve those bright flavours that only come with truly fresh extra virgin olive oil.
Wallaroo Marina Apartments
Thinking of a trip to the stunning Yorke Peninsula these holidays? Then check in at Wallaroo Marina Apartments for your stay and enjoy Southern Yorkes honey, Broughton River condiments, and Geraldton Hill chocolates along with the glorious views from their deluxe apartments.
Mt Jagged Wines
How about a sea view with your next wine tasting? The Coorong and majesty of the southern ocean perfectly complement Mt Jagged’s cool climate wines and tasty platters featuring cheeses from Section28, Alexandrina Cheese and Woodside Cheese Wrights. Andy Clappis’ famous bread, plus more goodies from Little Acre Foods, Matchett Productions/Big Sissy and Fleurieu Prime Alpaca are yours for the asking.
Simpson Rices Creek
Now let’s travel from the sea to the river, and to Simpson Rices Creek in Auburn, where the Simpsons have been preserving olives, pressing olive oil and creating tasty condiments for more than a decade. Along with a top up for this year’s gift hampers, the kids can take in a round of mini golf while you enjoy a proper weekend breakfast or cosy lunch.
The Three Monkeys Fine Foods
And down Willunga way, The Three Monkeys Fine Foods are stocking goodies from regional favourites including Fleurieu Free Range Eggs, Aldinga Home Grain breads, fish from Harris Smokehouse, condiments from Spice Girlz and Thistle Be Good, and international award-winning Rinaldi Nougat. Take your pick while you enjoy a top coffee and a bite to eat. These guys also get a special paw pat from us for their dog-friendly courtyard too!
Specials Board
National Good Food Guide Awards
And congratulations to the wonderful crews at Hentley Farm and Botanic Gardens Restaurant, who have added two and one hats respectively to their award stashes in the first national Good Food Guide Awards. These two venues are super-committed to going the extra distance to introduce happy, hungry diners to some of the finest produce our state has to offer. If you haven’t had the pleasure yet, it might be time to add dinner at Hentley Farm or Botanic Gardens Restaurant to your personal Christmas wish list!
In store near you – it’s K-ROO!
If kangaroo is your go-to meat, and you are wondering where the famed Gourmet Meats brand packs have gone, wonder no more. Gourmet Meats have rebranded as K-ROO to celebrate their delicious range of Kanga Bangas, burgers, meatballs and steaks. Kangaroo is incredibly tasty, healthy, easy and quick to cook, and it’s also a sustainable Australian product. Look for the new K-ROO brand and check out their Facebook page for great recipe ideas.
Go vintage for Christmas!
Coopers Brewery have launched a special Christmas Vintage Ale pack for the beer lover in your life. (And it’s ok if that’s you, by the way). Coopers’ 2017 Extra Strong Vintage Ale is a unique, limited release beer so don’t wait to purchase – it will sell out fast!
Fresh face for fresh fruit and veg
Congratulations to GD Wholesale Fruit and Veg, who are launching their fresh new shop front this weekend. This is THE spot to shop for your fresh produce, plus great SA brands such as Back2Basics Traditions, Grunds Gourmet, Alexandrina Cheese Co, Kytons, Udder Delights, Emmaline’s, and Priority Health, just to name a few!
Signature Dish
Have yourself a culinary Christmas!
Ok, we’ve said the ‘C’ word. You already knew it’s only ten weeks away, right?
But don’t panic – we’re here to help! How about giving the gift of a local food tour, tasting, or cooking class to create that perfect Christmas memory? Here’s a taste:
The Back 2 Basics Traditions team have only one more intimate food tour organised for this year. On 11 November the boys will be unmasking food secrets of suburban Adelaide including trying your hand at coffee roasting with Cirelli Coffee Co, baking bread and pastries at Schinella’s Market and learning the tried and tested traditions of old world butchery and salami production at Crittenden’s Meat Store. But don’t despair – there will be more tours in 2018 that will make great gifts (or, if you move fast, you can book for this one and give yourself an early present for this year!)
Casa Carboni in the Barossa offers hands-on private cooking classes using Barossa produce to create amazing Italian cuisine. Each class includes recipes so friends and family can enjoy the results too (we do like a gift that keeps on giving!)
Has someone on your Christmas list always wanted to make their own cheese? Making feta is well within the reach of the home cook, especially when award-winning cheese maker Kris Lloyd from Woodside Cheese Wrights shows you how.
One of the great Adelaide tours is the Flavours of Campbelltown Food Trail. These tours meander through a famous food-producing area of our city, once home to many market gardens and now to some of our city’s great quiet achievers in deliciousness.
Kangaroo Island Source in Penneshaw is definitely a strong contender for the best view from a long table – straight out over the sea. Behind the view is a professional kitchen, where you can partake of a hands-on class, before wandering out to the balcony to enjoy your hard work – and that view. Classes are held every Tuesday and Wednesday and include recipes, lunch, a KI Spirits cocktail and local wines.
Is fish your nemesis in the kitchen? Then add a special treat to your next visit to seafood central in Port Lincoln and book a private seafood culinary class with the folks from The Fresh Fish Place at the Seafood Centre. Classes are hands-on and include local wines matched to your creations for a dining extravaganza.
Up in the Adelaide Hills, flamboyant foodie Rilka Warbanoff presents tailored cooking classes with a special emphasis on nutritious foods suitable for people with food intolerances. Gluten and sugar free cooking has never been more fun than with Rilka!
And for something fun to do in the holidays, how about grabbing the kids and heading up to Beerenberg Farm to pick your own strawberries? The season runs from November to April and nothing beats the flavour of a just-picked strawb that’s never seen the inside of a fridge. Make a note on your calendar now to create an amazing summer memory for your family.
And last (but, given we’re talking Christmas and chocolate, definitely not least) we know they’re great, and we bet you’ve eaten them, but have you ever toured Haigh’s Chocolates? You’ll see the Haigh’s team in action creating all those chocolates we love, and tours also include tastings and a complimentary cuppa afterwards. Mmmmm.
Latest stories
