From the fertile Barossa Valley to the arid wilderness of the Nullarbor, and everywhere off the coast and in between, local South Australian tastemakers are doing their best to show people why their part of the country is called the ‘Festival State’, one exciting culinary experience at a time.
Penfolds Magill Estate Restaurant’s Mayura wagyu, served with sesame, borage and wild watercress.
1. Don’t underestimate Adelaide
If you’re going to start your South Australian adventure with a food safari why not kick it off with Adelaide’s quintessential dine and wine experience; Penfolds Magill Estate Restaurant.
Just 15 minutes from the city, a table at Penfolds will have you gazing over the property’s 12 acres of shiraz vines as you enjoy head chef, Scott Huggins’ sophisticated tasting menu.
Dishes like the Mayura wagyu, served with sesame, borage and wild watercress are designed to perfectly complement the venue’s main event; the marvellous Penfolds wine pairings. In the particular case of the wagyu, the drop is the famed Penfolds Grange.
Let Adelaide’s well-known Africola take you on an intercontinental journey.
2. Out of Africa
After reopening in July 2016, Adelaide’s well-known Africola is back to its delicious tricks; cooking food on a fire-pit.
With influences as far as Morocco, Ethiopia and Madagascar you can find yourself at this East Terrace eatery gnawing on hand-pulled lamb shawarmas with a side of injera, the staple Ethiopian flatbread, served with seven condiments. Also on offer is a selection of vego-friendly options including house-grown oyster mushrooms sauced with brown butter and za’atar.
Fig picking is popular between February to April on the Glen Ewin Estate.
3. Help with the harvest
Get back to your gatherer roots with an afternoon of fruit picking.
Take the kids and spend a few hours out in the fresh air, all the while teaching them a practical lesson about where food comes from.
Of course what is ripe for the picking depends on the season but one forager highlight is fig picking between February to April in the beautiful terraced orchards of the [Glen Ewin Estate]( http://glenewinestate.com.au/portfolio/pickyourownglenewinestate/ target=”_blank”|rel=”nofollow”) in the Adelaide Hills.
Satisfy your sweet tooth with some local gourmet chocolate.
4. Embrace your inner chocoholic
Give in to indulgence and pay a visit to of Melba’s Chocolate Factory; an enchanting operation that would rival even the most sophisticated Swiss chocolateries.
Located on a heritage-listed property in Woodside in the Adelaide Hills, visitors are encouraged to explore the emporium-style chocolate and confectionery factory shop that produces time-honoured favourites such as Inch Liquorice Block, Traffic Lights and Rocky Road.
Bank Street Social’s craft beer offerings on tap.
5. They have beer too
We already know South Australians have mastered the art of wine making, but could craft beer be a thing down here too? Short answer: yes.
Unlike its older (and more boring) sister, Sydney, Adelaide’s small bar scene is thriving and craft beer connoisseurs are taking advantage of what’s on tap at their local.
Named The Advertiser’s Best Small Bar of the Year for 2015 the Bank Street Social, located in the heart of Adelaide’s vibrant West End, is the go to for any beer and whisky fans. With a back bar stocked full of 70 premium whiskies (Australian, Japanese and Scotch) and an enviable sipping-list of indie beers on tap, including ales and stouts from the crew at the Clare Valley Brewing Co., it’s the kind of spot that convinces even the most snooty wino to go beyond the grape.
South Australia’s McLaren Vale.
6. Merlot in McLaren Vale
Take a little trip out to McLaren Vale to Joe and Dina Grilli’s strikingly contemporary Primo Estate. There you can be treated to a cellar door that pours the Grillis’ flagship Joseph Moda Cabernet Sauvignon Merlot (2003) which is all class – just like their wines and olive oils.
South Australia provides the home for the world’s last Ligurian bee population.
7. Taste Kangaroo Island’s sweet success
The thriving wilderness of Kangaroo Island provides the perfect sanctuary for what is believed to be the last remaining pure stock of Ligurian bees anywhere in the world.
Island Beehive is a local operation that has grown into one of the biggest organic honey producers in Australia extracting about 100 tonnes of honey a year.
From $5, visitors are invited to take a tour and try the raw unfiltered Ligurian honey straight from the comb.
8. Cheese, chocolate and charcuterie — yes please!
Our three favourite Cs — cheese, chocolate and charcuterie — are being celebrated at the first-ever Ferment, the Festival at Rundle Park in October this year.
The four-day feasting festival aims to showcase some of Australia’s finest cheese makers and producers of fermented foods. Tickets aren’t available to purchase just yet, but foodies are advised to stay tuned the website for more details.
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