Category Archives: Taste of South Australia

Taste of South Australia is Food SA’s annual magazine for buyers and investors profiling members and the SA food industry.

As South Australia’s new peak industry body, Food SA views these connections as critical to its success in fostering industry growth, cooperation, leadership and sustainability into the future.

The Japanese market still looms large as a major consumer of quality South Australian food, wine and beverage.

Asia’s premium food markets, both emerging and established, are core areas of focus for Food SA’s market development team. Taste of South Australia talks over the opportunities and trends with the organisation’s managers in China and Japan.

A rugged, spectacular, untamed coast, the Eyre Peninsula is home to the world’s best seafood.

Australia’s true, seafood frontier, the region’s rich natural bounty is nature’s definition of indulgence and abundance producing seafood of an intense, rare quality in the cleanest waters in the world.

How we use the land, what we eat and what we drink, defines how we live and who we are, according to Jan Angas, Chair of South Australia’s Regional Food Industry Association (“RFIA”).

South Australian seafood is tantalising tastebuds at one of Asia’s landmark, Michelin-starred restaurants.

Russell Markham reckons he has the best of both worlds…being a retailer that champions local produce in a market that is perhaps the best in Australia at producing premium local food, wine and beverage.

Talk with chef and television presenter Simon Bryant and you’re left wanting to explore regional South Australia and taste the produce that’s now wowing the world of restaurateurs, retailers and discerning consumers.

The quality and realised potential of South Australia food and wine is on show at the Barossa Valley’s acclaimed Appellation Restaurant.

There are few better ambassadors for the unlimited potential of South Australian food and beverage industry than Senior Australian of the Year Maggie Beer.

A focus on product innovation and quality ingredients has paid dividends for South Australian icon, Beerenberg.

Named after a boat called Hot Dog, Hot Dog Fisheries Pty Ltd is a family company producing the best quality green and blacklip abalone money can buy.

Take loads of premium quality ingredients like freshly roasted nuts and nut meals, creamy couverture chocolate, succulent dried fruit, a generous splash of fragrant syrup, the perfect touch of spice, a final lashing of chocolate and what do you get? …

Now the fourth largest olive oil brand in Australia, Ollo olive oil is part of the South Australian based, Mitolo Group.

Sam Tucker’s priority is talking to his consumers, seeking their input and meeting their needs, every time.

Almondco Australia represents almost 40 percent of Australian almond production. As the pioneer of some of the world’s most rigorous quality standards, the Almondco brand is synonymous with uncompromising standards of excellence.

With a history reaching back nearly 120 years, Laucke Flour Mills is Australia’s only remaining industry-founding family owned and operated miller.

Port Lincoln, on the southern most tip of South Australia’s Eyre Peninsula, has long been home to Australia’s best and most sought after southern bluefin tuna.

South Australia’s AgriExchange has set the benchmark high.

Nardone Baker Wines could be described as a text book example of how to build a successful wine export company.

In less than two years, a visionary group of South Australian oyster farmers has built a premium quality, sustainable seafood business that is wowing consumers here and offshore.

Working with innovative food companies in South Australia that want to grow and export is something Innovate SA is passionate about.

A unique South Australian program which accesses the skills and expertise of university and TAFE graduates is proving a boon to food companies. A partnership between Food SA, SARDI and PIRSA, the Graduate Access Program (GAP) introduces students to the South Australian food industry, increasing awareness of it as a career of choice.