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Ready for the feral mixed grill?

Smoked kangaroo, emu pate, tender goat – and unbeatable sunset. A pub some 500km away from Adelaide has established itself as an unconventional destination diner.

The Prairie Hotel in Parachilna is well worth the drive. Photo: Di Mattsson
The Prairie Hotel in Parachilna is well worth the drive. Photo: Di Mattsson

We’re planning ahead. It’s getting pretty hot in the northern reaches of South Australia, and the bounty of 2019 flood water in Lake Eyre has now dwindled.

But we hope to revisit a great experience en route, at the super comfy, air-conditioned Prairie Hotel. It’s a great base for a northern road trip, and the food is good.

The hotel closes for the height of summer from December 13 to February 25, so there’s time yet, or opt for a cooler journey in 2020.

The Feral Antipasto, a signature dish at Prairie Hotel, Parachilna
The Feral Antipasto, a signature dish at Prairie Hotel, Parachilna

The iconic old country pub is known for tables out front facing spectacular sunsets, and, rustic restaurant and bar delivering a souvenir experience.

Over first cooling gins, we share a signature “Feral Antipasto”, while some might prefer the full Feral Mixed Grill.

The platter is a bit of fun with tiny flags, like yellow road signs, signaling the native meats. There’s Orroroo smoked kangaroo and pastrami, Mathies’ camel mettwurst, and an emu pate, along with goat cheese, a punchy bush tomato chilli jam, roasted veg, olives and good bread. It’s an interesting Outback array, only the emu pate too crumbly and rather rich.

Quandong pie with roasted almond and quandong gelato
Quandong pie with roasted almond and quandong gelato

We move to the dining room for mains, mine an excellent goat curry.

The peppery heat from the fall-about tender meat is offset by a fresh and crispy pappadum, and I enjoy a nibble on the saltbush garnish.

Around us, there are people who have travelled much further for the encounter, tucking into good-looking King George whiting and chips, the feral grill, and roo schnitzels. The hotel’s bush-relic style and hospitable publican Jane Fargher’s mission to employ mostly local staff, rather than backpackers, is a friendly formula that obviously works. She has been at the helm for 29 years.

The guest lounge at Prairie Hotel, Parachilna
The guest lounge at Prairie Hotel, Parachilna

To finish, the best is more local love in a delicious quandong pie with roast almond quandong gelato.

We wander the local art-filled halls, then sip last drinks in the Aussie-style clubby guest lounge.

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Original URL: https://www.adelaidenow.com.au/delicious-sa/ready-for-the-feral-mixed-grill/news-story/5070b560a7240217c6d14cca6f317019