Food and Wine

image1South Australia is a haven for epicureans. It is home to an array of local produce ranging from smoked salmon to rich milk chocolate.

Chefs dream to work with food that has been grown or harvested only a couple of hours away, and this is why so many acclaimed chefs call South Australia home.

As well as a large concentration of restaurants and cafes in the city, many regional towns boast some of the best dining experiences in Australia.

Predominantly due to the focus of wine in these regions, food is prepared to compliment the wines. Due to our multicultural society the styles of cuisine range from outback “tucker” to Australian influenced French cuisine. It was in South Australia that the first cookbook was published with a focus on how to cook kangaroo meat.

image2South Australia is not only well known for its award winning wines such as Penfold’s Grange, but also its ales produced by the boutique brewery, Coopers. Another beverage, which has been marketed internationally, is Two Dogs Lemonade.

The wine styles vary from region to region due to different climatic zones, soil type and wine maker influences. The most predominant
red varieties used today include Shiraz, Cabernet Sauvignon, Grenache and Merlot. White varieties include Riesling, Chardonnay, Sauvignon Blanc and Semillon. Although most specialize in table wines, many are also noted
for their sparklings, both red and white.

is one of South Australia’s biggest exports to Asia, Europe and North America. The aquaculture industry produces Oysters, Blue Fin Tuna, King George Whiting, Mussels, Smoked Salmon, Crayfish, Snapper and much more. You will find many of these on the menus all around South Australia.

Chefs in South Australia utilize a variety of everyday meats such as chicken and beef, however they also use ingredients, which are unique. Let your taste buds experience the adventure of kangaroo, emu, venison, and fresh lamb. Or indulge in the cured meets like our German influenced mettwursts or Italian influenced prosciutto.