100 things you must eat in SA

LOOSEN your belt and feast your eyes on this bucket list of the state's best food experiences.

SA's Top 100 Food Experiences: Part 2.

Reviews: Simon Wilkinson, Dianne Mattsson, Tony Love, Kylie Fleming, Katie Spain, Renato Castello, Michelangelo Rucci, Tory Shepherd, David Jean

Berkshire pork belly & abalone

Berkshite pork belly at Appellation.

We’ve eaten pork belly in all shapes and guises but none is better than this from chef Ryan Edwards. First there is the pork, the skin a brittle sheet that cracks like the toffee on a brulee, the layers of fat and meat rendered to creamy perfection below. Then comes the contrast of tender abalone, ribbons of lightly pickled cucumber and carrot, and finally a soy, ginger and cumquat jelly. It says plenty about the direction Edwards is going at Appellation: top produce, strong technique but with a new contemporary edge.

While you’re there: Watch the sun set over vines with a pre-dinner drink in the courtyard.

Appellation at The Louise
Seppeltsfield Rd, Marananga
8562 4144
www.appellation.com.au 

Suckling pig

Suckling pig at Press Food and Wine.

The little pig, still intact from nose to curly tail, is carried out to the table on a long board. It looks as if it has been dipped in toffee with its golden skin and the smell is divine. Then comes the short wait while it is carved, time for appetite and anticipation to build. And finally the pleasure of the sweet, young flesh, its brittle layer of crackle and the simple accompaniments of roast potato, salad and meaty juices. Andrew Davies’ suckling pig at Press is both theatre and feast, a meal to share with your nearest and dearest at least once.

While you’re there: If you are dining solo, the Press pork bun is a totally addictive snack.

Press Food and Wine
40 Waymouth St, Adelaide
8211 8048
www.pressfoodandwine.com.au 

Whole ox tongue, beetroot, horseradish

Whole ox tongue at the Daniel O’Connell.

Under the stewardship of Englishman Phil Whitmarsh, this historic Irish pub has won the hearts (and other bits) of Adelaide’s offal-loving fraternity. While the tongue might sound intimidating, it is a dish not only for hardcore aficionados but also to win new converts. Presented on a bed of small mixed beets, with a snowdrift of grated horseradish, the meat has been pickled and poached until rosy pink, impossibly tender and plain delicious. It’s designed to share, so invite a few mates and spread the word.

While you’re there: It’s not all offal — try Snapper, Cockles and Mussels “Alive, Alive Oh”.

Daniel O’Connell
165 Tynte St, North Adelaide
8267 4032
www.danieloconnell.com.au 

Five spice duck

Five spice duck at Salopian Inn.

Karena Armstrong’s Chinese braised duck is as warm and welcoming as a seat in front of the fire on a winter day. Half a duck is slowly bubbled in a masterstock with five spice, cinnamon and star anise, then delivered to the table in a deep bowl filled with the stock, slices of orange and plenty of bok choy. Steamed buns, soft little pillows filled with sesame and coriander, are perfect for sponging up the juices. It’s designed for sharing but don’t be surprised if you want it all for yourself.

While you’re there: Let Michael Armstrong find a gin to match your personality from the collection of more than 150 different labels.

Salopian Inn
Cnr McMurtrie Rd and Main Rd, McLaren Vale
8323 8769
www.salopian.com.au 

Chargrilled steak

Steak at the The Barn Steakhouse.

There’s no doubt you’re in beef country at this local institution, surrounded by lush pasture country nine kilometres south of Mt Gambier. That translates into superior grass-fed steak grilled over Mallee root coals with very little adornment to get in the way. You can have it in rump, porterhouse, Wagyu sirloin, and prime eye fillet versions starting in the 300g and 400g serves up to 1kg, and there are six classic sauces if you wish. But order the 60-90 days aged rump and you’ll be in steak heaven. As with all cuts, it comes with an old-fash cevapcici sausage, a simple salad, and baked potato with sour cream. No frills. Order the best red wine from an amazing selection of Limestone Coast producers, or even lash out from the French wine racks. Ultimate steak eating pleasure.

While you’re there: Finish with a Barn classic — orange liqueur ice-cream, served in the orange skin.

The Barn Steakhouse
747 Glenelg River Rd, Mt Gambier
8726 8250
www.barn.com.au 

Kangaroo fillet, lentils, carrot

Kangaroo fillet at Red Ochre Grill.

Forget, for a minute, the ethical argument for eating an animal that thrives naturally, as opposed to one that is farmed. The kangaroo fillet at Red Ochre is one of the most stunning pieces of red meat, of any persuasion, that we’ve eaten in a long time. Sourced from Dew’s of Orroroo in the Mid-North, the slices of ruby pink roo are meltingly tender and pure flavoured, with the mildest hint of gaminess. With puy lentils, spiced pear and a puree of carrot, it’s a dish to wow both locals and visitors as much as the twinkling lights of the city in this riverside setting.

While you’re there: Stay native with the wattleseed and macadamia pavlova.

Red Ochre Grill
War Memorial Dr, North Adelaide
8211 8555
www.redochre.com.au 

Passionfruit souffle

Passionfruit souffle at d'Arry's Verandah.

Oohs and aahs cascade along the verandah, following the progress of Peter Reschke’s signature dessert when it comes from the kitchen. No wonder when the souffles look so perfect, the well-tanned, sugar-dusted peaks all risen in perfect unison. The second wow comes when the top is broken to reveal the frothy inners, coloured a radiant yellow from passionfruit pulp that also brings a tropical fragrance and pleasant tang. It’s a fitting end to lunch looking over the tops of gum trees and vineyards at one of SA’s great regional dining destinations.

While you’re there: Taste a d’Arenberg wine flight with your lunch.

D’Arrys Verandah
Osborne Rd, McLaren Vale
8329 4848
www.darenberg.com.au 

Chocolate melange for two

Chocolate melange at Windy Point.

The melange platter holds nothing back. It’s a journey of decadence for two but only if you have eaten lightly in the courses before. The eyes must feast first because it’s a catwalk of chocolate finery, from all choc walks … mocha, white, hazelnut, parfait, pure dark chocolate and butterscotch, rolled into various panna cotta, cheese cake, creme pot and mousse. Blinkers on, take a rest from the stunning view outside, and enjoy.

While you’re there: Check out the full vegetarian menu.

Windy Point Restaurant
Windy Point Lookout, Belair Rd, Belair
8278 8255
www.windypoint.com.au 

Pineapple & black sesame ice cream

Pineapple and black sesame ice cream at Bridgewater Mill.

A stunning dessert for those who like to go beyond sweet and simple. Zac Ronayne’s exploration of Asian flavours is at its best with this ring of fresh pineapple that has been cooked in coconut caramel until deep brown and glossy. It’s topped with a striking — in colour and flavour — black sesame ice cream that’s rich, silky, nutty and not in the slightest bit sweet. Get them together, with a tapioca crisp for crunch, and wow, it’s good.

While you’re there: Explore the historic mill’s cellar door space and make a mental note to book a seat on the deck when the weather is warmer.

Bridgewater Mill
Mount Barker Rd, Bridgewater
8339 9200
www.petaluma.com.au 

Chocolate parfait

Chocolate parfait at The Elbow Room.

So elegant to look at, so beautiful to taste. In contrast to the fanciful but very popular knickerbocker glory on the same menu, this sublime dessert is all about sweet restraint and a dream pairing of bitter and smooth chocolate with candied orange, as well as flowers from the kitchen garden. The same garden fuels many of the dishes from owner/chef Nigel Rich but we have also enjoyed school prawns and unctuous goat.

While you’re there: The lovely outlook over vines will make you linger, preferably with a glass of local wine.

The Elbow Room
Cnr Stumphill Rd and Main Rd, McLaren Vale
8323 8686
www.theelbowroom.com.au