Cuisine

  • Maude - A Restaurant by Curtis Stone
  • Maude - A Restaurant by Curtis Stone
  • Maude - A Restaurant by Curtis Stone
  • Maude - A Restaurant by Curtis Stone
  • Maude - A Restaurant by Curtis Stone
  • Maude - A Restaurant by Curtis Stone
  • Maude - A Restaurant by Curtis Stone
  • Maude - A Restaurant by Curtis Stone
  • Maude - A Restaurant by Curtis Stone
  • Maude - A Restaurant by Curtis Stone
  • Maude - A Restaurant by Curtis Stone
  • Maude - A Restaurant by Curtis Stone
  • Maude - A Restaurant by Curtis Stone
Maude About Justin Hilbert

From the valley to the sea, the diverse topography of South Australia breeds an all-star list of ingredients that pair beautifully with seasonal Southern California produce. Early German immigrants to the region are seen in traditional baked and meat dishes, as well as influencing grape varietals such as Riesling. The Adelaide Central Market, celebrating its 150th anniversary this year, is a food mecca in the capital city, showcasing a range of regional cheeses, seafood, fruits & vegetables, and baked goods.

Maude About Justin Hilbert

The popular destination offered counterpoint to the indigenous ingredients discovered with Chef Zofrillo and his master forager, Peter Watts. Anticipate dishes using discoveries like quandong, a native peach; wattleseed, pandanus, native watercress, and botanicals.

The pristine waters off of Eyre Peninsula have a history of oyster growing and the new shellfish reef being built off the Yorke Peninsula sets out to restore the marine reef ecosystem. The Windara Reef restoration, a Narungga name chosen in recognition of the Aboriginal people, will attract more species of fish and improve the water quality in the area. Mussels, cockles, and limpets are among other shellfish thriving in southern waters alongside crustaceans of spiny lobsters, Eastern School prawns, and the common yabby, or freshwater crayfish.

Maude About Justin Hilbert

Expect takes from the kitchen reflecting experiences on Maggie Beer’s farm with her aviary of pheasant and guinea fowl, groves of olive trees, and a quince orchard, as well as our time at Hutton Vale, where 3,000 merino sheep roam and are raised for their wool and meat.

Maude Curtis Stone
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