Since 1997, Tasting Australia has become one of Australia’s most anticipated culinary festivals. Tasting Australia is a journey of South Australia’s produce from paddock to plate and a celebration of real food heroes including Maggie Beer (Barossa food legend and Tasting Australia patron), Paul Henry (South Australian wine expert), Simon Bryant (local chef and television personality), international food identities and more.
The week-long festival surpasses just eating and drinking to uncover what South Australia’s food-scene is all about: crusading local and seasonal produce; promoting its diverse culture, championing premium producers; indulging in a kaleidoscope of tastes and being treated to unforgettable dining experiences.
Food-lovers from across the globe will descend on Adelaide and South Australia’s surrounding regions to experience Tasting Australia from Sunday 1 May to Sunday 8 May 2016.
South Australia is the home of Australia’s wine industry, with almost half of the country’s wine made in the southern central state. Iconic wine regions such as the Barossa, McLaren Vale and Adelaide Hills offer more than 200 cellar doors within one hour’s drive of the city. Further afield, the Clare Valley, Coonawarra and Riverland offer not only quality wines but spectacular destinations to explore.
Boasting more than just world-acclaimed wine, South Australia is also the source of some of the best produce in the country. Here you will find everything from apple orchards and strawberry farms to citrus fruits, organic meats, award-winning cheeses and succulent seafood. Farm gate outlets and farmers’ markets are the ideal place to find hidden gems, while many wineries pair their wines with local produce to create the complete South Australian food and wine experience.
Meanwhile, Adelaide chefs are serving up exciting and creative dishes everywhere from the city’s stylish eateries and boutique bars to vineyard restaurants and beachside cafes, where local, seasonal produce leads the way. Take advantage of gourmet pop-up stalls and food trucks around the city, or tuck into some local fare at the largest undercover produce markets in the Southern Hemisphere: the 140-year-old Adelaide Central Markets.
Tender Southern Rock lobster pulled straight from the Southern Ocean, spicy Barossa Valley Shiraz made from Australia’s most prized old vines, a picnic basket filled with ash-rolled Adelaide Hills’ cheeses and lavosh, hand-fed Angas beef raised on the banks of the Murray River or the tangy lime flavours of a Clare Valley Riesling. Where else can you find this distinctive combinations of flavours, than in South Australia?
This is just a bite-sized offering of the exceptional food and wine waiting for you in South Australia.