With great South Australian produce and some imagination, you can turn your menu into a magical food journey.
The dining experience for every customer now extends far beyond the meal and service, which is why the menu should be more than a list of delicious dishes you serve.
There are plenty of quick and simple ways to share the food story in your menu, such as highlighting the food’s origins, how it’s produced, who produces it and/or whether it’s seasonal.
Sharing the story of the ingredients you use helps to develop the connection between you and your customer, adding integrity and enriching your customer’s dining experience.
You also help identify the connection between the producer and the final products on plates and shelves. This can only help deliver a more sustainable and healthy business relationship for all.
- Use the specials menu to promote premium examples of local and in season produce.
- Theme a selection of specials around local food that is in season and at its best.
- Co host a product launch or help celebrate a big producer event.
- Build relationships by helping producers share and celebrate their story with a wider audience – it adds to your menu’s integrity.
- Find a space in the restaurant to display or sell producer brands and products you use in your menu. This grows the connection between what is on the customer’s plate and where it comes from.
- Visit food regions, see where the produce comes from, increase your knowledge about where and how food is produced, and pass that knowledge on to your staff and customers.
JOIN EAT LOCAL SA
- South Australian foodservice and retail venues who identify South Australian produce on the menu or in store for consumers can join as members of the state wide culinary tourism campaign Eat Local SA. Visit www.eatlocalsa.com.au for more information.
Use this Masterclass to inspire your own menu’s food story.
Pangkarra Spaghetti, Palm Sugar Sambal Roasted Eggplant, Okra, Roasted Butternut Pumpkin, Coriole Olive and Semi Dried Tomato Tapenade
Fried Whole Coorong Wild Seafoods Flounder with Green Mango Salad, Noodles with Squid, Kinkawooka Mussels and Aussea Prawns in Roasted Prawn Sauce and Smoked Mackerel
Pan Roasted Paringa Park Lamb Rack, Goodies & Grains Super Grain Salad, Lamb Cigar, Minted Yoghurt
Outback Pride Fresh Pepper Berry & Bush Tomato Rubbed Macro Meats Gourmet Game Roo Saddle Carpaccio, Orange & Quandong Chutney, Banya Nuts Damper, Crispy Saltbush
Chocolate Cookie Pizza with Summer Figs and Vanilla Ice Cream
Warm Mini Lenswood Winter Fruit Pie, Vanilla lce Cream
Anise Poached Winter Rhubarb, Liquorice Ice Cream
Summer Grape Nectar & Passionfruit Ice Cream Coated in Cognac Burnt Meringue
Coorong Smoked Mullet & Potato Cake, Orange & Chilli Mayonnaise
Eyre & Yorke Peninsula Pacific Oysters (shucked by our chefs), Shallot Vinegar
Langhorne Creek Marinated Olive Mix, with Smoked Willunga Almonds
Mount Barker Springs Cured Lemon Myrtle Ocean Trout, Avocado Mousse, Caper Berry
GROWING AND PRODUCTION TECHNIQUES
Chinese Pickled Certified Sustainable Spencer Gulf Prawns and Sea Rover Trap Fisheries Ocean Jacket Cheek, Shitake Crispy Wonton, Pickled Vegetable and Pineapple Salad, Abalone, Asian Greens
Rabbit and Greenslades Free Range Chicken Terrine, House Made Piccalilli, Caper Berry, Beerenberg Hot Seeded Mustard
Steam Opened Coffin Bay Triploid Oysters, Thai Lime & Soy Dressing
Dry aged Carpaccio, Capers, Lemon Mayonnaise