Indigenous Australians have respected the land and communed with the environment, hunting and gathering flora and fauna for over 65,000 years. Along with these native people who have such an ancient reverence for nature and the earth, more recently, Australia’s immigrants have culturally influenced and colored what modern Australian cuisine has become. Thirty percent of Australian’s population was born overseas, and the English, New Zealand, Italy, and Chinese impact on the cuisine is evident.
In the southern central part of the country, South Australia mirrors the general attitude of Aussie culture – relaxed but sophisticated and accessible.
The diversity of environment from coastline to outback to vineyards gives way to a cornucopia of culinary inspiration.
Nicknamed the “Wine State,” South Australia is home to the legendary Barossa Valley, with the favored shiraz grape. The stone cottages and churches dotting the landscape are a testimonial to the 19th century German settlement.
We expected to find those big bold reds but our finest surprise was the diversity coming out of the region - light bodied Grenache, Semillon and Riesling. The variety of wine being produced in South Australia opens the door to menu development, expanding the range of ingredients used in creating pairings.
It's always a treat for the team to “field trip” with Curtis in his home country - exploring places from his youth, meeting friends who have known him before he was “chef” and navigating a cuisine and culture through the lens of true local. And now, the team gets to bring it all to you this winter.