Top 7 eateries for South Australian produce

By Cat Lever

I Choose SA Day is tomorrow (Saturday, October 22). To celebrate, seven of our favourite places for South Australian produce share their top menu picks and – most importantly – why they choose SA.

Café Troppo
42 Whitmore Square, Adelaide

Our breakfast menus always seem to please; we showcase Clare Valley eggs and SA bacon, seasonal locally grown veggies, greens and herbs. Also, our coffee is roasted in Port Elliot and we use B.-d. Farm Paris Creek milk.

We love operating in South Australia because throughout the year there is a plentitude of amazing produce from around the State, and there’s also a real feeling of capability within small business, with lots of passionate suppliers entering the market. Over the past few years we’ve really enjoyed learning more about what our State can provide, and we always like to point these things out on our menu to spread awareness.

citymag-troppo-11-2

Café Troppo: Brekky full of South Australian produce always hits the spot

The Henry Austin
29 Chesser St, Adelaide

Along with the 40 local winemakers who are housed downstairs in the Chesser Cellar, one of the most South Australian reasons to visit the Henry Austin is the pressed lamb shoulder with a celeriac puree, wild garlic flowers and local mushrooms. We’re fortunate our chefs love to head out into the hills around Kuitpo and have their own special spots to find the garlic flowers, wild leaves and mushrooms. 

We choose SA because this is the finest place to live in the whole world. The wineries, world-class beaches, and Adelaide Hills are all within reach. The climate is fabulous, winters aren’t too painful and the summers are just glorious. There are countless reasons why South Australia across the board is so excellent, but these are paramount.

pressed-lamb-lower-res

The Henry Austin: Pressed lamb shoulder, with a celeriac puree, wild garlic flowers and local mushrooms

King’s Head Pub
357 King William St, Adelaide

Our top pick is our take on the classic pie floater, made with Murraylands beef brisket and Hahndorf smoked bacon, washed down with a Hewitson Tempranillo or a Pirate Life Baby Porter. We choose SA for the access to amazing regions so close to the city.

With a dozen wine regions each with their own personality and the country’s fastest growing brewing industry, how could you not? We are also the first and still only hotel and bottle shop to stock 100% SA food and booze since 2008.

kings-adelaide-menu

King’s Head Pub: Savannah Lamb rack on smoked potato purée, and Pie floater made with Murraylands beef brisket & Hahndorf smoked bacon

Locavore
49 Mount Barker Rd, Stirling 

Every dish at Locavore features SA produce. In fact, it’s our point of difference, we only use local produce. We have been a ‘locavore’ for nine years – the first locavore in Australia, and proud to be leading the way as South Australia’s ambassador of local produce.

Our five entrée specials double as our regional grazing platter, which means you get a taste of everything. The main courses always feature vegetarian, a fish, a white, and two red meats. This is where the chef really gets to play with fresh and local produce. Things change on a daily basis depending on what we have been able to source. 

There’s no better place in Australia to operate as a locavore. No other region has the range and quality of local produce South Australia has. From the Gulf to the Wheatbelt, via the Adelaide Hills and Adelaide Plains, from the Barossa to Kangaroo Island, this is the centre of the universe – and Stirling is located right in the middle.

image1

Locavore: Baked quandong cheesecake with port and quandong jelly

Restaurant Orana
1/285 Rundle St, Adelaide

Eighty per cent of the ingredients we use at Restaurant Orana are sourced/foraged from South Australian produce. 

Our top menu pick is our Coorong Mullet served with Kris Lloyd’s (Woodside Cheese Wrights) goats cherve, Warrigal Greens and native elderberry. It matches perfectly with an Adelina Eternal Return Arneis from Woodside in the Adelaide Hills. 

South Australia is a beautiful and diverse land where we are lucky enough to enjoy a range of premium ingredients. We ourselves source native ingredients all over, from the coast to the hills. We use these in many of our dishes at our premier restaurant Orana and its little sister Blackwood.

Paired with the exciting number of wine regions and the evolution of local craft beers and ciders, South Australia is spoilt for choice as a producer and consumer. 

a05k6718

Restaurant Orana: a selection of premium South Australian produce from the current menu

Our Table at Jacob’s Creek Winery
2129 Barossa Valley Way, Rowland Flat

Our most popular dish would certainly be our pork belly from Keyneton. The chorizo is made at Mount Pleasant Butcher with the same pork. The rest of the ingredients are from the garden, with our dressing made from our own verjuice.

Cheese plates are also popular outside in Spring. We only use a selection of SA cheeses (featured in main headline image), with Barossa Valley Cheese Co on the cheese plate and other products from there used throughout the menu. 

We choose SA for the range of produce available. We are spoilt for choice, and because we use a lot of smaller producers, the quality is amazing. Sticking to SA produce ensures the menu is seasonal, and we are getting produce when it’s at its best. In particular, avocados from Otherwood Orchards in the hills are among the best I have come across.

porkbelly_corn

Our Table at Jacob’s Creek: Pork belly, chorizo, pickled corn & our verjuice dressing

7. Seasonal Garden Café
Main St, Hahndorf

Along with having a 100% South Australian wine list, the Seasonal Garden Café is situated on two acres with more than 20 trees of established fruit orchard, plus a community veggie garden that we use for gardening, preserving, and cooking classes.

Our ‘Jim Bob’ delux toasted sanga was made for a regular customer after they’d had a big night. It was such a hit that we put it on the menu! Rustico bread (using Pangkara flour from Clare Valley) local pumpkin, Udder Delights cheddar and feta, caramelised onions, salad greens and kitchen herbs greens, Greenslade’s organic chicken, San Marino outdoor breed bacon, house artichoke houmous, and pickles.

We choose SA for the seasons: four distinct seasons mean we have this gorgeous ebb and flow of produce punctuating the year. Also, the collaboration between industries and operators… we really are one big family that looks after each other, and the produce is second to none. The geography of the State lends itself to super fresh produce with things being harvested in the morning, and on a plate by lunch time. 

epic toasted sandwich with bacon, chicken, hummus, zucchini, pum

Seasonal Garden Café: The Jim Bob Delux toasted sanga

Make sure you check out these awesome places on I Choose SA Day, along with many more South Australian businesses!

Visit I Choose SA to find out how you can support our State by choosing South Australian businesses, products and services.

I Choose SA-Header Logo_Byline