Where to find South Australia’s best homegrown treats, from fritz and sauce to the savoury slice
Our great culinary state is more than just pie floaters and frog cakes. Here are some of the must-try dishes only SA has to offer.
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From the humble pie floater to the Balfours frog cake, South Australia is known for its eclectic selection of homegrown delicacies.
But beyond the Farmer’s Union Iced Coffee is a smorgasbord of must-try meals exclusive to our great state.
We’ve tracked down some of the best SA-only dishes to try.
Savoury slice
Meat filling, two pieces of pastry and cheese and bacon. That’s the simple ingredient list that has made the savoury slice at family-owned McCue’s Bakery a drawcard for travellers and locals alike.
Best served on a buttered roll with sauce, the savoury slice is believed to have originated at the Murray Bridge bakery between 1972 and 1974.
Rodney McCue, a current owner of McCue’s, said the slice remains the bakery’s most popular pastry.
“Most locals who went to school back in those early ’70s would remember the savoury slice in the school canteens where they remained for many years,” he said.
“It is definitely a humble, unrivalled and iconic product of the region that has been enjoyed by generations.”
Celebrity chef Adam Liaw visited the bakery in January and tried the savoury slice for himself, describing it as “a cross between a pie, lasagne and ham and cheese roll” and rating it an impressive 10/10.
Fritz and sauce sanga
While its exact origins are still under debate, the humble fritz – dating back to the 1880s – is one of South Australia’s most iconic products.
Slap it between two pieces of white bread, douse it in tomato sauce and you’ve got yourself a fritz and sauce sandwich, a staple of lunch boxes across the decades.
For those looking for a nostalgia hit, The Golden Wattle in the Adelaide CBD offers up a $7 recreation of the classic sanga.
Coffin Bay oysters
No trip to Eyre Peninsula is complete without a visit to Coffin Bay, where you can enjoy world-class oysters fresh out of the sea.
Unlike most oysters, Coffin Bay’s are allowed to grow for up to seven years. This means giant shells with sweet, complex, meaty flesh.
Kingston lobster rolls
It’s best known for the Limestone Coast’s largest local, Larry the Lobster, but Kingston is also home to a must-have treat.
With fresh-caught Southern Rock Lobsters turned into pâtè, arancini and, best of all, stuffed into a fresh buttered roll, Lacepede Seafood in Kingston is the best place for your lobster hit.
If a lobster roll isn’t your thing, a lobster pie or steaming hot chips will hit the spot.
Apricot smoothie
Dried, chocolate-dipped or even used in soap – there is plenty to love about locally-grown apricots.
Woodlane Orchard in Mypolonga is a produce-inspired cafe that champions local food and drinks, just 10 minutes from Murray Bridge.
Made from locally-grown apricots, the apricot smoothie at Lot 23 is a must-try.
Vegemite fudge
This one might not be a South Australian delicacy per se, but this Murray Bridge chocolatier’s Vegemite fudge is certainly one-of-a-kind.
Cottage Box Chocolates created the Aussie-inspired treat in 2011, with a salty-sweet balance that only Vegemite can provide.
Bacon jam
A bacon-lover’s dream, this epicurean creation is the brainchild of a tiny South Australian family business.
It all began at Christmas in 2014 when Michelle Stokes’ mother-in-law made some gluten free bacon jam for her and her partner. Fast forward eight years and the decadent bacon creation can be found at Foodland stores and markets across the state.
Cornish pasty
While this miners’ favourite might not be South Australian by origin, it certainly is South Australian by fame.
Early Cornish migrants brought the pastry to the ‘Copper Triangle’ in 1836 and it quickly became a mainstay of the region. With its thick ribbed edge designed for miners to hold onto - and discard - the best Cornish pasties are found in “little Cornwall” - Moonta, Wallaroo and Kadina.
While the best pasty will always be up for debate, The Cornish Kitchen in Moonta has one of the most recognised iterations of the bakery staple.
What other South Australian delicacies have we missed? Email our reporter or tell us in the comments below.
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