Tasting Australia: Nation’s premier food event back on the 2022 festival menu

From savouring freshly caught seafood from the pristine waters off Eyre Peninsula to embracing a weekend of pure indulgence in the Barossa Valley, Tasting Australia offers plenty to tempt.

It’s been a showcase for the best of South Australian produce and producers for almost two decades – and Tasting Australia presented by RAA Travel will be serving up another feast for the senses in 2022.

Under the guidance of a new creative team – co-directors Darren Robertson and Karena Armstrong, along with food curator Emma McCaskill and drinks curator Nick Stock – this year’s 10-day festival will tempt tastebuds from April 29 to May 8.

Almost 200 events – from day trips to Coffin Bay led by rising Adelaide chef Jake Kellie to savour sumptuous seafood on the shore, to five-star dining prepared by a star-studded team of guest programmers – will feature as part of the 2022 program; the 16th since its inception. Former festival director Simon Bryant remains connected with the event as patron, while enduring South Australian food identities Cheong Liew and Maggie Beer have been officially endorsed as legends. UK-born Robertson, the co-owner and chef at Three Blue Ducks in Byron Bay, Sydney and Brisbane, has been involved with Tasting Australia for the past few editions. “It is truly one of the highlights of my year,” he says, adding that the chance to lead the event alongside Armstrong, McCaskill and Stock is a great honour.

The 2022 Tasting Australia creative team: Darren Robertson, Emma McCaskill, Nick Stock and Karena Armstrong. Picture: supplied

This year’s event will offer something for everyone: “We’ve always hit that top end, fine dining area but we want to continue to make Tasting Australia accessible for everyone and to build upon that,” Robertson says. The co-owner and chef of lauded McLaren Vale restaurant The Salopian Inn, Armstrong is excited to be helping tell the culinary tales of South Australia. “Tasting Australia is an event close to my heart and I am thrilled to help bring it to life,” she says.

Among the stars crafting the menu for this year’s event are Perth-born Dave Pynt – the chef-owner of Burnt Ends Hospitality Group – and Tokyo-based chef Hideki Ii. Local chefs lending their talents include Duncan Welgemoed (Africola), Kane Pollard (Sol) and Sean Connolly (Sean’s Kitchen).

PROGRAM HIGHLIGHTS

Standout 2022 Tasting Australia presented by RAA Travel events include a desert escape, an Outback adventure, a weekend of indulgence in the Barossa Valley and an event celebrating a local food legend.

Tasting Australia Airlines: Coober Pedy (Saturday, May 7)

Kicking off with a two-hour flight from Adelaide, this experience features an overnight adventure in the opal mining town of Coober Pedy; with chefs Ben Shewry (Melbourne’s lauded Attica) and Duncan Welgemoed capturing the flavours of the frontier community.

Tasting Australia Airlines: Flinders (Saturday, April 30, Saturday, May 7)

With a bespoke menu prepared by Simon Bryant, the highlight of this event will be an intimate dinner in the historic Rawnsley Park Station homestead, overlooking the southern side of Ikara-Wilpena Pound. After a night under the Outback stars in Rawnsley Park’s luxury eco villa accommodation, the following day will include lunch at the Prairie Hotel.

Tasting Australia Airlines will be running unmissable events across the state.

Kingsford: The Experience (Friday, April 29 – Sunday, May 1)

Soak up a weekend of pure indulgence at Kingsford The Barossa, a 16-suite complex recognised as one of Australia’s most exclusive retreats. Peter Gilmore, of Sydney’s Quay, will bring his signature style to meals inspired by regional produce. He will be joined by Alanna Sapwell (Brisbane’s Esmay); Adelaide chef-about-town Paul Baker and Kingsford head chef Stuart Oldfield for what promises to be among the year’s most memorable dining moments.

Legends – Maggie Beer (Friday, April 29)

This exclusive event is a chance to celebrate local food legend Maggie Beer and enjoy her signature farm-fresh fare and dishes inspired by its easy elegance. Ingredients from Maggie’s beloved Barossa will feature significantly, with Tasting Australia food curator Emma McCaskill bringing her considerable culinary skills to the table.

tastingaustralia.com.au