Bird’s eye view of food in Adelaide

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.

DSC02585Dessert: 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.

DSC02596It didn’t last long.

DSC02601I 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.

DSC02651IMG_1801You’ll be pleased to know my finished feta made the trip home to Brisbane in my carry-on luggage.

IMG_1815For the Love of Food was a guest of Tasting Australia at the WordstoGo dinner and the cheese-making lunch.

 

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Tasting Australia in Adelaide

I’m ashamed to say that my only real understanding of Adelaide was of a city with lots of churches that you needed to travel to if you wanted to experience the Barossa, Clare Valley or Adelaide Hills wine regions.

Naturally, it was on my list of travel destinations if only to visit Maggie’s kitchen and farm shop in the Barossa (that’s Maggie Beer in case you have no idea who I’m talking about).

On this visit, which was organised by SA Tourism and Tasting Australia, I didn’t get out to the Barossa but I did get to meet Maggie who is as delightful and funny and generous in person as she appears on your TV screen.

DSC02528Always wanting to seek out the coolest coffee shops, I had been given a tip that Hello Yes was a place to visit. The cafe was an easy walk from the Hilton Hotel (located at 12 Eliza St, CBD) but when I arrived at 9am the roller door was still shut. Doh… open at 10am, so I set off for a big walk to fill in the hour. Clearly everyone enjoys a Sunday morning sleep-in.

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Hello Yes feels like an op-shop with old doors as tables, mismatched chairs, old couches, bicycles, books and an interesting array of artwork. Check out the hanging dolls head in the photo below.

DSC02513The coffee was good (De Groot Coffee), the service friendly and the menu interesting. I opted for the house-made bagel which was lightly toasted with avo and whipped feta.

My next stop was the Tasting Australia free public event in Victoria Square. Food trucks Fork on the Road lined the street selling every type of food you could imagine. The main Tasting Australia area was beautifully decorated and had plenty of hay bail seating and a fully functioning stage kitchen where celebrity chefs did their thing in front of a packed out crowd.

After much deliberation over what to eat for lunch I settled on the Sneaky Pickle tasting plate ($12), which consisted of a smoked pulled pork and slaw bun, a pastrami, cheese and mustard on rye bun and fried pickles with mayo. It was fresh and delicious.

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My next Adelaide post will focus on the Words to Go bloggers conference where we not only enjoyed some inspirational learning but also a fantastic lunch, dinner, tour of the Adelaide Central Markets and Udder Delights cheese-making in the Adelaide Hills at Bird in Hand winery.

Tasting Australia is a biennial event, which promotes the best that the nation has to offer in produce, food products, wines and beers, and hospitality and tourism. I was invited to attend as a food blogger (#wordstogo14). For the Love of Food paid for flights and accommodation. Conference lunch, dinner, market tour and cheese-making activity was provided free of charge.