Savour the flavours, in combinations never to be tasted again, when South Australia’s local producers are joined by top chefs from around the country at Tasting Australia (29 April to 8 May 2022). The festival will host more than 200 events across 11 regions, with epicurean stars such as Maggie Beer, Cheong Liew, Peter Gilmore, Chester Osborn, Justine Henschke and Charlie Seppelt.
Emma McCaskill is the festival’s food curator on the creative team, along with fellow chefs Darren Robertson, Karena Armstrong and sommelier Nick Stock.
“Tasting Australia is a time when the South Australian food and wine scene comes alive,” said Ms McCaskill. “It’s all about showcasing our amazing local famers, artisans, restaurants, chefs, winemakers and distillers. It gives people the opportunity to have some truly unique food and beverages experiences. These opportunities are a rarity and not always available outside of the festival. Tasting Australia gives you a golden ticket to try something exciting and different and very special to South Australia.”
This year, the annual event is more meaningful than ever.
“After a tough couple of years for the industry, our state is back to holding world-class events and showing to the nation that South Australia punches well above its weight,” Ms McCaskill said.
The best part is that most of the participating regions, such as the Barossa, McLaren Vale and Adelaide Hills, are within a short drive of each other, so you can easily move between them over a few days.
Venture further afield with the Tasting Australia Airlines (TAA) program, where guests fly to the remote destinations for all-day or overnight adventures. Dine among the ancient landscape of the Flinders Ranges, with dishes cooked personally by Simon Bryant, or in outback Cooper Pedy with Attica’s Ben Shewry and Africola’s Duncan Welgemoed. A maximum of 80 guests will travel to Coffin Bay to taste creations from Jake Kellie (arkhe, Adelaide), Jemma Whiteman (Ante, Sydney), Tony Carroll (Fishbank, Adelaide) and Peter Clarke (Vintner’s, Barossa) as well as visiting venues such as a local marron farm.
Here’s a suggested itinerary to whet your appetite.
Friday 29 April
12pm: Arrive in Adelaide, drop your bags at your hotel and start in the city centre at Rundle Mall’s Urban Kitchen. Warm up your tastebuds with free samples and cooking demonstrations, before strolling to the iconic Central Market for more tastings, live music and kids’ activities.
4pm: At beer o’clock, discover the transcontinental differences between US brews at an hour-long session, East Coast VS West Coast: Demystifying the Haze, in Town Square. Afterwards, grab a bite from the vendors in this event hub while enjoying the evening entertainment.
8pm: Enjoy a nightcap at the University of Adelaide Masterclass Pavilion’s World Whisky with Bill Lark, known as the godfather of Australian whisky.
Saturday 30 April
7.30am-6pm: Fly to Coffin Bay with TAA, in an all-inclusive escape to the pristine source of SA seafood. At the Coffin Bay Marron Farm, chat around the fire with owners Ben Underdown and Astyn Reid, before catching your own marron and yabbies, which the chefs will grill over the coals. Spend the rest of the day eating, drinking, relaxing by the water or wandering through the gum trees to a secret bar furnished with hammocks.
The stunning location on the Eyre Peninsula is an attraction in itself.
“This place is one of a kind, and the marron seem to think so too,” said Ms Reid. “With the farm running along the beachfront, the marron and yabbies give the fresh groundwater one last use before it is washed out to sea. While the main focus is what’s going on under the water, we also utilise the land around the channels to crop a mixture of grains and hay to feed the marron and yabbies. We harvest them by cruising around in the evening and setting pots, then the next morning we get to pull pots filled with the beautiful beasts.”
A ticket ($850) includes all flights, ground and boat transportation, excursions, and food and wines matched to each course.
Sunday 1 May
12pm: Head for the hills for a long lunch with the Pike and Joyce team, overlooking the Onkaparinga Valley. The shared five-course feast, A Taste of the Adelaide Hills, is paired with some previously unreleased museum vintage wines.
5pm: Return to the city and pop back into the main square before retiring to your hotel.
“I would recommend hiring a car and extending your stay in the region post-event,” said Ms McCaskill. “Autumn is the most beautiful time to be in South Australia.”
RAA Travel can assist with all bookings, itineraries and accommodation.
Explore more: tastingaustralia.com.au
