Savour

The Adelaide Feastival

The food truck boom

#Instafood — easy recipes for any occasion

Autumn/Winter

Discover something di� erent.

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Contents

FeatureAdelaide’s year long feastival. . . 4

Food & CultureA guide to food trucks . . . . . . . . 8

Recipes#Instafood . . . . . . . . . . . . . . . . 10

Acknowledgements and kudos

SA Tourism, Brand South Australia, Tasting Australia, Adelaide Central Market, University of South Australia, Adelaide Fringe Festival, Fork on the Road, Truffle Kerfuffle, @frenchfoodie, @veganlover, @sadessertqueens

Letter from the Editor

Welcome to the first issue of Savour, a magazine that takes you places without you having to leave your home.

Our evocative feature articles set the scene for a city or country’s culinary scene and from there you are taken through the urban alleyways, breathtaking countrysides and everywhere in between to discover the essence of a place and what makes it a culinary hot spot.

Ever since Adelaide made TripAdvisor’s Top 10 Cities list there’s more than ever to discover—yes, the wineries and churches are still part of the tourist itinerary, however the growing food and cultural events are becoming a unique experience with a range of food trucks, pop-up bars, the Fringe and Cabaret Festivals, WomAdelaide, and thriving alleyways with their über cool bars and clubs.

In this issue we have tried and tested the food on offer from a wide range of food trucks (yes, it’s a challenging job, but someone’s gotta do it!), explored the culinary precincts and unique parts of Adelaide, and scoured Instagram for recipes that are easy, quick, and, most importantly, delicious.

Bon appetit!

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With boutique enterprises and commercial entities making their mark on the gourmet map, South Australia is a food mecca.

Adelaideans are fiercely proud of the local produce and take every opportunity to show it off in all of its diverse and unique glory—Kangaroo Island honey, Murray River salt, Maggie Beer’s range of condiments, sauces, and of course, her pate.

A few years ago there was a rumour about a group of young lads that made the best burgers in town, and sold them from a truck. Before this urban legend, the only places people would go for a burger were the fast food chains and some of the suburban pubs. Although legendary, this truck was so elusive that there was no way of knowing when or where one could sample this humble American icon, unless you knew the young men or subscribed to their Facebook page.

Strolling along Rundle Street one day I spotted this truck and jumped into the line; I couldn’t believe my luck! I waited patiently and was

surprised that there were only two options. Naturally, I ordered one of each.

The burgers were delicious and from that point on Adelaide changed. There were more artisan markets, speciality cafés, bars, and events. Twenty- and thirty-somethings landed on the scene as enterprising small business owners and succeeding with their themed pop-up bars, food trucks, designer arts and crafts, and creativity.

Pop-up was a key theme in 2012 with bars, food stalls, and food trucks dotted around the city feeding the masses. I watched men in designer suits devour hot dogs and pulled pork buns in the parklands; I heard groups of elderly men and women laughing as they nibbled delicately on Baos (Asian tacos), young people seemed more interested in being part of the hipster food scene and experimenting with flavour combinations and food fusions. The transformation of the city and its inhabitants over the last four years is incredible and the best part is that it hasn’t even peaked.

A Year Long FeastivalAdelaideans and South Australians are proud of the local produce and there is always an event celebrating the diverse produce the state has to offer.

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Five years ago a café with a herb wall or posies on the tables would have seemed pretentious; now it’s almost de rigeur along with vegan dining options and organic ingredients. Menus are smaller focusing on seasonal, fresh local produce; quinoa is no longer an exotic specialty ingredient; beards, bold spectacle frames and bicycles are trendy with more bike lanes proposed to the city’s growing infrastructure.

Food trucks continue to do a roaring trade, parking at every major event and featured at regular food fairs—almost all Adelaideans are now familiar with Asian and South American street food.

Speciality bars featuring a wider range of whiskey, gin and even artisan beers are also popular with the young sophisticates. There are more deceptive hole-in-the-wall bars and restaurant extensions

than ever before, but it’s not just the city food and drink scene that is thriving. Suburban pubs and restaurants are also undergoing major transformations so that you don’t have to venture far for spicy, authentic Thai food or a refreshingly crisp beer brewed in the Adelaide Hills.

The local palate has developed a hunger for anything new and different and at the rate the food scene is growing, South Australia will be known for more than its churches and vineyards.

Watch this space…

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Your guide to the Adelaide food trucksWhat better way to spend a dusky Saturday evening than at Fork on the Road, a food truck extravaganza with live music, entertainment and a buzzing atmosphere.

La Cantina Co. Delicious Mexican tacos and burritos to be found here.

RAW Thirst Wash down your picnic with a RAW Thirst juice blend. They have a cure for every ailment and taste delicious.

Burger Theory The Godfather of the Adelaide food trucks with the best burgers on wheels. The boys now have permanent premises on Union Street off Rundle Street with more choices and a retro theme diner.

Sneaky PickleFor classic Southern flavours such as pulled pork, smoked turkey, Reubens and, of course, gherkins and ‘slaw.

Mama ChauFor something different try a KFC (Korean Fried Chicken) Bao and lotus root chips—this Asian twist on tacos will leave you hungry for more.

ChurrOz The ChurrOz van serves wonderfully crispy doughnuts fresh to order with your choice of topping—chocolate, caramel, or simply dusted with cinnamon sugar.

Veggie Velo Forget the bland salads and grains that is traditional hippy food because these burgers and sauces are packed with flavour and healthy goodies.

Chimichurri GrilllMore Latin American flavours with added spice; the South American chorizo is a beautiful blend of spices that dance on the tongue, with fresh salad and a secret sauce bringing it all home.

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Archie the Pastizzi Bus In Malta pastizzi are the food of the street—a hot flaky pastry with sweet or savoury fillings. Archie’s pastizzi range from traditional to experimental and include savoury and sweet options.

Other foodie finds:• Adelaide Central Market – an institution and ubiquitous part of the local

food and culture scene• Tasting Australia, McLaren Vale Sea and Vines festival, Adelaide Food and

Wine Festival, Unley Gourmet Gala, and other culinary exhibitions• Fork on the Road – a gathering of all of the local food trucks• Waymouth Street, Flinders Street, Gouger Street, Hutt Street, O’Connell

Street, Melbourne Street, The Parade, King William Road – the major dining precincts in and around Adelaide

• Boutique wineries – the Adelaide Hills and McLaren Vale are a haven for wine buffs and many wineries have weekend events with live bands, food and wine pairings, and activities celebrating local talent.

La Chiva Unique Latin American street food and quality ingredients that pack a punch. What more could you want?

Delectaballs Meatballs with a difference; choose from Hungarian or Italian style meatballs, or vegeballs nestled in a cob bun.

The Satay HutAsian street food lovers rejoice! The Satay Hut rule the Asian street food and Oz Asian fusion scene with giant dim sims, spring rolls, wraps, and of course, satay.

Phat Buddha RollsThe Phat Buddha rolls truck offers an explosion of Cambodian flavours with top notes of lemongrass, herbs and spices. Fresh salad and soft buns nestle the filling and soak up the fusion of flavours.

WienerBagoFor traditional wieners and hot dogs WienerBago have the best of the best Hahndorf gourmet sausages, including Kranskies, sauerkraut, and condiments.

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#InstafoodWe have scoured instagram to find easy, healthy, quick and delicious recipes. These dishes can be made for weekend meals or mid-week whip ups.

Quiche Lorraine

Short crust pastry125g butter 240g plain flour 1 egg 1 teaspoon lemon juice Salt to taste

Preheat oven to 200°C. Lightly grease a 21cm loose-bottomed fluted tart tin.

For pastry, place butter, flour and salt in a food processor and pulse until mixture resembles breadcrumbs. Add egg and lemon juice and process until mixture forms a ball. Turn onto a floured bench and gently knead to bring dough together. Do not over work. Wrap in plastic wrap and rest in refrigerator for 10-15 minutes.

Roll pastry between 2 sheets of baking paper until it is around 30cm wide in diameter and 2-3mm thick.

Gently ease into a 25cm diameter wide greased tart tin, pressing pastry into the edges of the tin. Trim with a small knife and prick the base.

Lay a sheet of baking paper over the base and fill with baking beans or rice and blind bake pastry for 15-20 minutes or until golden. Remove from oven, take out paper and baking beans and return to the oven for 5 minutes to crisp.

FIlling4 eggs 1 cup milk 1 cup bacon lardons 1 onion finely chopped 1 cup grated Gruyère cheese (or cheddar cheese) 1 handful of chopped parsley 1 Tbsp olive oil Salt and Pepper to taste

Sautee the chopped onion in olive oil until soft. Add bacon and gently fry until most of the fat has rendered and the lardons are golden brown. Let the mixture cool slightly on kitchen paper to absorb excess oil.

Whisk eggs, milk, salt and pepper separately until well combined.

Scatter the bacon and onion mixture, and cheese evenly in the pastry shell.

Gently pour in the egg mixture. Scatter the parsley over the top and bake in the oven at 200°C for 40 minutes or until the crust is golden brown, and filling set.

Serve with a fresh green salad.

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Quinoa patties (GF, V)

1 tin four-bean mix (or equivalent if using different beans) 1 clove garlic ¼ onion 1 cup cooked quinoa Olive oil Salt and pepper to taste

Wash and drain the beans.

Place beans in a food processor with the peeled garlic clove, onion, a teaspoon of olive oil, salt and pepper. Blitz until it all becomes a smooth paste.

Mix in the quinoa.

Roll the mixture into patties about the size of your palm.

Heat olive oil in a large pan. Add patties to the pan (be gentle as they are fragile) without overcrowding. Let them cook on a gentle heat until each side is golden brown (around 5 minutes on each side).

Serve in a salad or as a side dish, with a light, zesty dressing

*You can add toasted nuts, cumin or fennel seeds for extra flavour.

Vanilla panna cotta with espresso sauce (GF, V)

Panna cotta 1½ cup whole milk ½ cup heavy cream 2 Tbsp agar agar flakes (or 2 tsp agar agar powder) 3-4 Tbsp sugar 1 vanilla bean

Place all the ingredients in a saucepan and bring to the boil.

Stir until the agar agar has dissolved.

Pour mixture into moulds and place in the fridge to cool and set.

Sauce 1 shot espresso coffee ½ cup water 2 - 3 Tbsp sugar

Place all of the ingredients in a saucepan and let it reduce and thicken. Add more sugar or coffee to balance the flavours.

Let it come to room temperature before pouring over panna cotta.

Turn out the panna cotta onto serving dishes and pour over as much sauce as desired.

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“We want to tell you about our greatest allies—the soil, the seasons, the stock.

We want you to meet the people behind the produce and put some faces to the names.

We want you to live a moment in their shoes and get your hands dirty.

Come take a seat at our table. Feel, smell and taste it all.

Discover South Australia’s real food heroes.”—Simon Bryant, food icon and advocatehttp://www.tastingaustralia.com.au

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Image by Truffle Kerfuffle

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