It’s not just a foodies haven. In South Australia, David Bowden finds out, the source of the ingredients is equally important
THE South Australian capital of Adelaide is renowned for its fresh produce and, under the Eat Local SA campaign, there’s nothing finer to eat there than the fresh produce sourced from within the State and the adjoining ocean.
Visitors need to be aware of the State’s geography as much as the produce because many restaurant menus proudly list the names of their suppliers and geographic location alongside the name of the ingredient.
While most Malaysians are content to savour a finished dish, there’s a growing awareness in South Australia of the background of all the ingredients that go into a dish.
This means being aware of the producer and their philosophy for growing or producing the items (organic, biodynamic, fair trade, sustainably harvested, free range, ethical animal philosophies, carbon measured and line-caught fish, for example).
Many consumers will not simply head down to the supermarket to buy beef but will, instead, seek out Coorong Angus Beef, for example, because they know the beef from this family-operated company has been dry-aged and is free of hormones, steroids and antibiotics.
Adelaide’s epicentre for foodies is the Central Market which has been a source of fresh produce for 145 years.
While it’s possible to just wander around here by oneself, joining the affable Mark Gleeson for a guided tour provides an insight to the 80 stalls operating here.
Join tours on Tuesday, Thursday, Friday and Saturday on topics ranging from Cantonese seafood to seasonal wines and champagne.
Central Market also opens onto Adelaide’s food domain of Gouger Street. Within walking distance is another Adelaide institution, Haigh’s Chocolates.
Discerning Malaysian diners will enjoy travelling on their stomach to discover excellent produce in and around Adelaide and further afield for those who care to venture to more remote parts of South Australia.
ADELAIDE HILLS
Restaurants such as The Loca-Vore (local eater) in Stirling on the leafy outskirts of Adelaide live by principles of the 100 Mile Diet which means all produce are sourced within a 160km radius of the restaurant.
Located at the gateway to the scenic Adelaide Hills, Loca-Vore has been catering to the needs of informed diners for the past decade or so.
Owner Chris March and his enthusiastic team proudly serves almonds from Willunga, Langhorne Creek olives, Piccadilly pide bread, Mount Jagged cheddar and Paris Creek Bio-D yoghurt from a compact menu.
One of the most popular dishes in this casual bistro is the The Grazing Platter of regional produce including olives, almonds, tapas and a lemon myrtle sorbet palate cleanser.
Perhaps what impresses most here is the staff walk the talk and eagerly inform dining guests about what they are serving and why.
Naturally, local Adelaide Hills wines dominate the wine list and several local artisinal beers such as Lobethal Bierhaus and Prancing Pony Blonde Ale plus Adelaide Hills cider make for a fascinating beverage list.
Just behind Loca-Vore, another find is the recently opened Red Cacao Chocolatiers. This unassuming outlet sells dreamy chocolates and serves specialty hot coffee with a spicy hint of chilli. In addition to regular but indulgent chocolates, there are some fascinating flavours that incorporate olive oil, deer velvet and salted caramel.
Nearby, the village of Hahndorf is popular with tourists but now foodies are turning their attention to a growing list of local produce on offer here.
Hanhndorf’s Germanic roots are everywhere as are the inevitable souvenir shops. Food purveyors of interest here are Udder Delights, Harris Smokehouse and Alta Vineyards.
Sheree Sullivan and her youthful team make Udder Delights a must-visit destination for those who love artisan cheeses. In addition to sampling and buying the cheeses, visitors can participate in wine and cheese pairings of local Alta wines and attend cheese making classes to learn how feta, ricotta and camembert styled cheeses are made.
Just up the main street of Hahndorf, Adam Harris is the fourth generation of smoked fish purveyors and operator of Harris Smokehouse. Using traditional methods of brine soaking, cold smoking using oak chips and curing, Harris Smokehouse offers a fine selection of smoked fish such as Tasmanian salmon and yellowtail kingfish.
URBAN FOOD TRAIL
Closer to Adelaide, suburban Campbelltown is home to some very interesting food products sourced locally and from the four corners of the world. Participating in an organised tour helps visitors appreciate multicultural Australia as reflected in its food.
The city of Campbelltown has experienced a long history of migration and has developed excellent literature on its well established Urban Food Trail.
Now, 19 food businesses and associated activities are included in this vibrant food trail which is complemented by the Campbelltown Moonlight Markets held at Thorndon Park with the next series to start in November.
Now this tour is a fabulous local initiative to collectively highlight a group of disparate food businesses which are united by their passion for excellence.
For those visitors who are mobile, the opportunity arises to visit and sample biscuit makers, a Uruguayan patisserie, Italian cheese maker, gelatin, fudge, Italian delicatessen, a vineyard, Portuguese meat producer, seafood, fresh fruit and vegetables.
Discounts are offered in the comprehensive Food Trail booklet. Some of the really appealing places you could visit are Kumar’s, Elbio, Salta in Bocca and Mercato.
The Kumar’s Indian Cuisine Service is a family-operated business and trail participants are invited into the family home to taste and stock up on some fine northern Indian cuisine. Ashni Kumar’s enthusiasm is infectious and the food prepared by the whole family is delicious.
Equally as charismatic is Elbio Luis Perez who migrated from Uruguay to start his humble cake making business in 1976. His hands-on approach with visitors is as impressive as the tantalising selection of wonderful cakes sold from their Newtown restaurant and kitchen.
The Campbelltown Food Trail and Adelaide’s food in general will appeal to all Malaysian visitors.
For those who take a long range perspective on holidays, put Tasting Australia, to be staged in April/May 2016, in your diary.
HOW TO GET THERE
Both Malaysia Airlines and AirAsia X fly from Kuala Lumpur to Adelaide.
It’s easy getting around central Adelaide for those who are prepared to walk while the out areas such as the Adelaide Hills are best reached by hiring a rental vehicle.
Organised tours to Campbelltown are available (www.eurekatours.com.au) or use a rental vehicle to access outlets listed on the food trail website (www.foodtrail.net).
WHERE TO STAY
The four-star Mercure Grosvenor (www.mercuregrosvenorhotel.com) is centrally located in downtown Adelaide.