Tasting Australia showcased our state’s best
Tasting Australia for 2019 was yet again an action- and feature-packed program for lovers of good food and wine from all across South Australia. This annual culinary juggernaut attracts culinary tourists and hospitality media attention each and every year in a huge program focusing on taking our state’s finest products to a world audience.
Eat Local SA stalwarts Bethany Finn of the Mayflower at the Mayfair Hotel, Topiary’s Kane Pollard, Hentley Farm’s Lachlan Colwill and Simon Burr from The Olfactory Inn were amongst the chefs involved in the Glasshouse Kitchen program, combining their creativity and flair with produce of which we can all be proud, along with a stellar line-up of Michelin chefs from across the world who came, cooked, and experienced our produce along with over 1,300 guests throughout the full Glasshouse Kitchen program.
On the ROAST menu, Manoella Buffara (Manu, Brazil) teamed Coorong Wild Seafood mulloway and Kinkawooka mussels with locally grown tucupi, and Thornby Premium hogget neck was served with hasselback potato, harissa and bagna cauda in a dish created by Mat Lindsay (Ester, Poly, Sydney).
The EAST MEETS WEST event included a dish based on Spencer Gulf prawns and blue swimmer crab with daikon, avocado and Virtus Bread created by Chiho Kanzaki (Restaurant Virtus, Paris).
Much-loved local chef Poh Ling Yeow (Jamface, Adelaide) channelled the flavours of autumn for her contribution to the SPICE dinner, creating a dessert made with Adelaide Hills rhubarb with ginger cardamom Fleurieu Milk ice cream. Haigh’s dark mango chilli truffles were served with coffee to round out the evening.
For the COAST dinner, Amy Hamilton (Liberte, Albany) used Kangaroo Island Spirits vodka to cure mulloway served with finger lime and local chef Jessie Spiby (My Grandma Ben, Adelaide) showcased Coorong Wild Mullet with a fermented cabbage dressing and confit garlic.
The FIRE dinner included raw silver trevally served with a wood-roasted Goolwa pipi dressing and cultured cream in a dish by Ali Currey-Voumard (The Agrarian Kitchen, Hobart), handpicked broccoli from Chris Musolino cooked in a fire pit and served with scorched Langhorne Creek almonds and honey by Quentin Whittle (Herringbone, Adelaide), Poul Andrias Ziska’s (KOKS, Faroe Islands) Thornby lamb shoulder grilled over fruitwood and served with chewy Ngeringa beetroots, and an intriguing dessert of charred corn husk meringue with Alexandrina ‘corn’ fraiche, macadamia praline, and sweet syrup pickled samphire created by Simon Burr (The Olfactory Inn, Strathalbyn).
For the menu focused on the elusive qualities of EFFERVESCENCE, Clean Seas Hiramasa kingfish was jellied and served with soy and wasabi by Federica Andrisani (Fico, Hobart) and Adelaide’s own Laura Cassai whipped Fleurieu Milk Yoghurt into a sorbet with native honey and Ngeringa bay leaf oil. This dinner was also given a finishing flourish by Haigh’s Chocolates – this time with perfect dark champagne truffles.
And for NOUVEAU, Lachlan Colwill (Hentley Farm, Seppeltsfield) created an entrée of southern squid, Kinkawooka mussels together with lovage, spring onion, radish greens and green tomato juice, while Emma Shearer (The Last Loaf, Adelaide) teamed Paris Creek Farms yoghurt with the last of this year’s luscious apricots and Lost Loaf rye for dessert.
This is just a tiny taste of Tasting Australia for 2019. Congratulations to all our producers, manufacturers, industry service providers, the chefs, and the Tasting Australia team on another successful year, and special thanks to photographer Meaghan Coles and SATC for these luscious images!