Adelaide, SA restaurants: Hidden gems in Australia’s foodie state

From a slippery, salty breath-of-the-sea oyster to the finest steak in the country, food punctuates the South Australian landscape in the best way possible.

Adelaides ultimate foodie hotspots

South Australia holds a lot of titles. The festival state, the wine state, the park state, the innovation state… but it’s the state’s access to the coast and farming land that’s cooking up a new reputation: the foodie state.

South Australia’s diverse micro-climates and distinct growing regions give the state its unique ability to produce an extraordinary variety of food and wine.

From tangy citrus to luscious fruits and vegetables grown in the Riverland to premium seafood caught in the ocean and gulf waters off the Eyre Peninsula. Not to mention, the livestocks raised on rich, fertile soils in the Adelaide Hills, and artisan dairy products and condiments of the Limestone Coast.

Fresh, inventive gourmet dishes have become the norm in South Australia. Food is a celebration of the region and a way of life. From dirt-under the growers’ nails to the refined artistry of the chef’s table, there’s something for every taste in South Australia.

DINE IN THE VINES…

Hailed the ‘King of Pasta’, award winning chef and TV show presenter Adam Swanson is breaking bread in the Barossa Valley. His new restaurant, Barossa Cucina, is instilling authentic Italian cooking into Australia’s most famous wine region. It’s Italian food, using local, Barossa and state sourced ingredients. Like the Spencer Gulf prawns rustically cooked on a charcoal grill, served with Witlof and Citrus salad.

Take a short drive up to Nuriootpa past millions of vines to Maggie Beer’s Farm Eatery. Beer, the Barossa’s legendary gourmet food producer, created her own unique versions of quince paste, pates and gourmet ice creams. The Farm Eatery is the newest on Beer’s plate, led by daughter, Elli. Together with talented young chef, Tim Bourke, the Eatery dishes up beautifully simple seasonal food. There’s the ever-changing ‘Feed Me’ menu, group cooking classes, and a Gin School, created in conjunction with Durand Distillery – all experiences synonymous with the Maggie Beer name.

Over in another of the state’s wine locations, McLaren Vale, you’ll find the Currant Shed. Translating the land’s distinct flavours onto the plate, these chefs aren’t afraid to get a little adventurous in the kitchen. Try wild rabbit with prosciutto and warrigal greens or flathead caught in the nearby St Vincent’s Gulf, paired with freshly picked zucchini from their onsite garden.

As the seasons change, so do their menus. Spring brings spice and a whole lot of nice, with dishes like pumpkin tortellini, fetta, pepitas and sage. The view in the Shed is equally impressive, as you look out across lush green lawns and a lime tree orchard with that unmistakable fresh, ocean air in your nostrils.

Wine and food do go hand in hand, after all.

TAKE A COASTAL CULINARY ADVENTURE…

Kangaroo Island may have initially been renowned for spotting our furry iconic animal, but this little paradise is becoming a hotspot for seriously fine, gourmet indulgence.

Take Enchanted Fig Tree, for example. Between December and April, Kangaroo Island’s award-winning food specialists, Hannford and Sachs, give foodies an experience that’ll satisfy and delight like no other.

Dine beneath an enchanting ancient fig tree planted by the early settlers. Marvel at how the branches form ‘rooms’ of swaying leaves and dappled light. Try KI’s scallops, caught by hand by local fisherfolk. The corn tostada, avocado, pink grapefruit, chilli, peppercorn and chervil give it a natural sweetness. The roasted duck and spring onion crepe with hoisin and chives is another foodie favourite.

Over in Port Lincoln, on the Eyre Peninsula, Line and Label restaurant has just opened its doors. Another perfect example of a South Australian wine brand equally as strong in food as it is wine; Line and Label holds the same philosophy as Peter Teakle Wines, which is centred on produce and people.

The much-anticipated first release – Shiraz and Cabernet Sauvignon, Chardonnay and Sauvignon Blanc – is even sweeter, overlooking the vines with a menu brimming with the best produce.

COSMOPOLITAN FOOD EXPERIENCES…

Taste South Australia, without leaving the city. And no, we’re not talking about the famous Central Markets. With the State Government loosening the liquor licensing laws, a surge of small, niche bars and restaurants have sprung open in Adelaide’s ‘square’ and surrounding chic, city fringe, including Unley and Prospect.

Book a table at the Pot, where food is not only the focus but a conversation starter. Featured in the Good Food Guide 2018, Head Chef Emma McCaskill wants her guests to connect with what they’re eating. The Pot’s seasonal menu changes daily, showcasing local suppliers such as Ashley Park lamb, Mayura Station wagyu, and Wakefield Grange lamb.

Fold up your night with one of an impressive array of tequila cocktails at the vibrant Disco Mexico. Or for something a little more intimate, a nightcap at a tiny Port Adelaide gem, the French influenced wine bar, Michonne.

South Australia’s amazing flavours are a testament to the land that provides it. And, of course, the culinary creators it attracts.

Originally published as Adelaide, SA restaurants: Hidden gems in Australia’s foodie state