Jock Zonfrillo, Restaurant Orana and Blackwood Bistro, Adelaide
THE FOOD OF SOUTH AUSTRALIA IS very different now to when I moved here nearly 10 years ago. Adelaide is full of fantastic chefs working in restaurants, cafes and bars, and the regional scene is amazing. When Tasting Australia takes place every April, we have these amazing experiences where you can fly to Coffin Bay to visit the oyster beds and be back in the city in time for dinner. That’s just not possible anywhere else in the country.
YOU REALLY SHOULD TRY SOUTH AUSTRALIAN PRODUCE BECAUSE the proximity between grower and producer and Adelaide’s restaurants is one of the shortest in the country, whether we are talking meat, crops from the Riverland or seafood from the Great Australian Bight and the Spencer Gulf. The chefs mostly have a close relationship with producers and growers which leads to super-interesting ingredients and creative dishes on menus.
THE ONE FOOD YOU MUST TRY IN SOUTH AUSTRALIA IS Woodside Cheese Wrights’ cheese and San Jose Smallgoods’ flat pancetta. Before I arrived in Adelaide I knew just those two products from South Australia. Jose hand-selects the pigs he uses, and it shows in the quality of the product.
THE DISH THAT BEST REPRESENTS SOUTH AUSTRALIA CUISINE IS fire-pit squid salad with house-fermented chilli, pomelo and cassava, which we serve at Bistro Blackwood. All the ingredients are South Australian, including the Port Lincoln squid, and it is very Australian in that it draws on the many cultures we share in this country.
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