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- 1. 6 SUMPTUOUS q april / may 2012 news food like Coffee for chocolate L ast month, Adelaide¡¯s hottest new destination for coffee opened its doors on Melbourne Street. First Pour is the first SA branch of national specialist coffee roasters Veneziano, who already have caf¨¦s in Brisbane and Melbourne. Single-origin coffee is sourced from around the world and roasted at their exclusive roasting facilities. First Pour will feature a cupping room for tastings and seminars, a brew bar offering alternative techniques, and even a tea house. The space will also play host to a pop-up Chocolate @ No. 5 concept store, the only outlet in the city to sell their artisan chocolates and other delicious goodies. It¡¯s great news for city folk in need of a chocolate fix. 111 Melbourne St, North Adelaide. Record high for SA food production A big cheer for all South Aussie producers! Food production in the state reached record highs during 2010¨C11. Revenue from food production for SA increased by almost a quarter, while food production itself reached a record $4.36 billion ¡ª an increase of 24 per cent from the previous year. Food exports had a 63 per cent increase, meaning more of our overseas friends can taste our homegrown delicacies. With so much good food out there, there has never been a better time to buy South Australian! Warming cuppa With the weather turning cooler, we¡¯re already dreaming of curling up with a hot cuppa. Our go-to winter drink is the classic hot chocolate, and sometimes you need to indulge while still in your pj¡¯s, which is why we love The Real Hot Chocolate, an easy-to-make chocolate drink. Just warm up a mug of milk and pop in The Real Hot Chocolate spoon, which comes with 50g of professionally tempered European chocolate on the end to flavour your milk. Plus, it comes in six different flavours. Speaking of warming drinks, if, like us, you fear another winter will slip by without getting around to making that batch of mulled wine, then look no further than Pichlers Tiroler Gluhwein. The ingenious brew bags contain specially selected aromatic spices and natural ingredients based on traditional recipes. bite-sized south australian food news nibbles Cheese please Cheeseheads, get your tastebuds ready! Lobethal cheesemaker Udder Delights has launched two new cheeses: the Divine Dairy Marinated Fetta and the Udder Delights Double Cream Brie. While in store, check out the latest initiative from owner Sheree Sullivan ¡ª cheese wedding cakes! The Double Cream Croquembouche, for example, has 21 individual cheeses in it, and would make for a delicious course at any reception. Bakery birthday This year marks the 20th anniversary of Jenny¡¯s Gourmet Bakery at Eastwood. The bakery supplies caf¨¦s and restaurants across the state with their decadent desserts, made fresh daily. You can pick up a freshly made cake from their Eastwood premises. Enzo is constantly experimenting, so keep on top of their ever-changing menu on their website and Facebook. www.jennysbakery.com.au
- 2. april / may 2012 r SUMPTUOUS 7 food news Quick bites Woodside Cheese Wrights¡¯ Money cheese was one of five selected for an Australian Cheeseboard Perpetual Trophy at the 2012 Sydney Royal Cheese & Dairy Produce Show. Congratulations also to Bracegirdles House of Fine Chocolate, which cleaned up at the awards as the most successful chocolate exhibitor. www.woodsidecheese.com.au www.bracegirdles.com.au B.-d. Paris Creek has added a Greek-style fetta to their expansive range. The crumbly, creamy fetta is made using traditional methods. www.bdfarmpariscreek.com.au 1877 Restaurant has just welcomed chef Eduardo Ferro, who has worked in popular restaurants in Italy, the UK and Adelaide. Eduardo¡¯s passion for traditional Italian food and flavours will set your tastebuds alight. Buon appetito! 8397 8677, www.sferas.com.au Barossa Fine Foods has won Best Australian Bacon at the National Pork competition for its Schulz Bacon two years in a row! The produce is locally sourced, 100 per cent Australian, and stall-free. www.barossafinefoods.com.au Gourmet cracker brand Tuckers has launched their range online. www.tuckersnatural.com.au SA pubs among the best Fifteen of South Australia¡¯s pubs have been named among the best in the country in Lee Mylne¡¯s new book, Great Australian Pubs. The Edinburgh Hotel, Largs Pier Hotel and the Walkers Arms were the three metropolitan pubs that made it in, while The Caledonian Inn at Robe and the Rising Sun Hotel at Auburn were among the regional pubs featured. The book has all sorts of info on the stories behind the pubs, what they offer on tap, and for those who like a good pub meal, the menus are also given a once over. Great Australian Pubs, Lee Mylne, RRP $34.95, www.exploreaustralia.net.au Sleep tight Looking for a peaceful getaway on your next trip to the Hills? Longview Apartments has gorgeous views of Longview Vineyard, beautiful decor, and the cellar door is only seconds away. For group stays, check out the Vigneron Villa at Barristers Block. www.longviewvinyard.com.au Crazy for cranberry We¡¯re big fans of cranberry juice, so we couldn¡¯t help getting a little bit excited at Bickford¡¯s latest release ¡ª cranberry cordial. In the same vein as their famous lime cordial, the new offering captures the essence of cranberries to add zest to plain soda water or your cocktail. If cranberry¡¯s not your thing, keep an eye out for Bickford¡¯s diet lemon lime and bitters cordial, a new spin on an old favourite. The buzz on honey Buzz Honey is one of the first honey producers in Australia to install a unique corkscrew honey press, allowing the wax and honey to be processed fresh from the hive using a cold-pressed method. Pssst¡ The latest addition to Rundle Mall will have coffee lovers jumping for joy. With boutique coffee stores all over the world, Nespresso now has an Adelaide branch. Keep an eye out for Blue Ginger, a new caf¨¦ on Goodwood Road opened by The Pantry on Egmont team. Passionfruit cosmopolitan ¨C a RedLove signature cocktail 30ml vodka 15ml Cointreau 30ml Bickford¡¯s cranberry juice cordial 5ml Monin passionfruit Syrup 2 lime wedges passionfruit pulp orange rind, burnt Combine above ingredients in a Boston mixer. Shake with ice and strain into a chilled martini glass. Garnish with burnt orange rind.