If you’ve been reading my recent posts about Adelaide and the Tasting Australia festival then you’ll know that I ate some pretty tasty food, all of which was beautifully presented. This post is dedicated to share platters and the bird’s eye view.
The first two images are from the Words to Go Seriously South Australian dinner held at The Hilton restaurant The Brasserie (executive chef, Lloyd Cremer).
Entree: Kangaroo slider with blood plum ketchup; rosella and rhubarb glazed pork belly, aniseed myrtle, pink lady apple; Coffin Bay oysters, apple ponzu and crisp chicken skin; Chickpea fritters with pistachio labneh and sumac onions.
Dessert: Adelaide Hills strawberries, finger limes, buttermilk panacotta, scorched meringue, basil creme fraiche; Woodside swag (cheese), beetroot caramel, roast baby beets and brioche; pear frangipane tart, pear-bourbon gel, almond and ginger granola; Paris Creek creme brulee with tonka beans, salt bush and macadamia nut shortbread.
I was lucky enough to visit Bird in Hand winery in the Adelaide Hills to do a cheese master class and make feta with Udder Delights cheese maker, Sheree Sullivan. The cheese education and lunch was superb. Check out Udder Delights cheese wedding cakes.