Blood and weeds at SA foodie festival

Written by admin on 07/30/2019 Categories: 佛山桑拿网

Forget big celebrity chef names and food blogging stars, Tasting Australia is taking a back-to-basics approach this year.

南宁桑拿

The South Australian food and wine festival is shining the limelight on the producers, farmers, cooks and chefs at the heart of Australia’s food industry by creating a unique, in-depth program that includes learning how to cook with weeds and mixing native spice blends.

There is an event for every type of foodie and wine connoisseur during the week-long festival (April 27-May 4), and here’s our pick of the best:

MY BLOODY VALENTINE – APRIL 28

If you find the idea of black pudding cringe-worthy, you’ll need to brace yourself for this unique festival event embracing the nose-to-tail philosophy. Put a brave face on and open your mind to cooking with blood at My Bloody Valentine in Adelaide. Known for his offal-inspired menu at the city’s Daniel O’Connell Hotel, it’s no surprise the host of this one-off event is Philip Whitmarsh, who’ll educate you on the use of animal blood in savoury and sweet dishes.

POLLEN, ATE – APRIL 28

If you have a sweet tooth, you won’t want to miss this delectable dinner. Pollen, Ate is where you can indulge in six honey-inspired courses while learning about the history of Ligurian bees on beautiful Kangaroo Island. The dinner will be hosted by chef Tim Bourke, from the island’s famed luxury accommodation Southern Ocean Lodge.

THE LIME CAVE DEGUSTATION LUNCH – APRIL 29, MAY 1 AND 2

This is a lunch with a real difference – you’ll be dining in a cave. The venue is Maxwell Wines estate in McLaren Vale, where there’s a hand-carved limestone cave dating back to 1916. The cave is used to grow mushrooms, which will be the star ingredient of the nine-course lunch. Afterwards, guests will have a tour of the winery.

SKIN AND BONES – MAY 1

This is a session everyone should sit in on – whether you want to get more bang for your buck from your groceries, are embracing new ethos or simply want to expand your culinary knowledge. Skin and Bones is about discovering how you can reduce waste in the kitchen. Australian-born, Paris-based chef James Henry will share his tips for doing so at this Adelaide event.

GARDENER’S REVENGE – MAY 3

If you’ve ever wondered what to do with those pesky weeds growing in your garden, then make sure you attend this unique event in Adelaide. Rodney Dunn, from Tassie’s The Agrarian Kitchen cooking school, joins Costa Georgiadis, host of the ABC’s Gardening Australia, to educate you on the benefits of cooking with weeds, including prickly nettles. This is foraging at its best.

SWEET STREETS – MAY 3

Just like any good dinner, Tasting Australia ends on a sugary note with Sweet Streets. Leigh and Peel streets in Adelaide will be awash with Willy Wonka-like delights, with plenty of desserts and cocktails to devour. It’s a free event too.

*Tasting Australia runs from April 27 to May 4, 2014 (tastingaustralia广西桑拿,广西桑拿网,).

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