Today, a bold move to address a big gap in South Australia’s premium food production, latest moves in city dining and drinking, upcoming events and more.
Ingham’s closure could have gourmet silver lining
The impending closure of the Ingham’s turkey processing plant in McLaren Flat could have a silver lining for South Australia’s food industry.
A group of employees and producers have elicited some State Government funding for a feasibility study into keeping the plant going to process not turkeys, but other poultry.
As Sophie Wakefield, from the Wakefield Grange farmgate butchery on the Fleurieu, points out – locally produced duck, goose, pheasant and quail are becoming increasingly difficult to source.
Even more astounding, Wakefield says there isn’t a single significant producer of organic chicken in this state. Most of the organic product available here is brought in from Queensland.
“We call ourselves the clean, green, premium food state but we can’t even produce an organic chicken,” she told The Forager.
The association, which includes producers and Inghams employees, wants to see if it’s possible for the plant to continue operating as a cooperative concern.
The nearest poultry processing plant to the Fleurieu is in the Barossa – a prohibitive trip, particularly if you’ve taken the care to raise your animals in a stress-free environment.
Wakefield says that with a local processing plant, she’d be keen to produce pasture-fed ducks, while a fellow farmer is looking at organic, biodynamic chickens. Surely they’d be a strong local market for both?
She says the Ingham’s plant includes state-of-the-art smoking facilities, which opens up exciting opportunities for gourmet producers.
Chef Simon Bryant is a strong supporter of the Fleurieu association and agrees that a rebirthed plant could not only end the SA shortage in game birds, but give the state an edge in gourmet poultry.
“I think this thing’s got legs,” Bryant said. “It’s so important. It could actually make us a bit of a mecca for game birds and poultry.”
Bar none
Rundle Mall and surrounds have been undergoing a tentative food and wine revival, with some of the lanes hosting pop-up events and United Latino Cocina now established in Francis Street as a popular lunch location.
The old Coffee Pot, with entry off James Place, has been operating as a speakeasy style bar for a while, and the new Lindes Lane bar is looming.
The latest Government stats on small venue licenses also confirm that a new small bar is on the way at the address of the Richmond Hotel – for a long time the only shining light in night-time Mall hospitality. This one looks like it will be a pop-up style bar for the Mall.
We’ll have more details soon.
Meanwhile, as predicted by The Forager back in June, gun restaurateur Walter Ventura and chef Nu Suandokmai have unveiled a French-themed restaurant/bar/gallery in O’Connell Street. It all looks a bit mad – but in a good way. Explore here.
Mayfair edges closer
Another new dining destination is edging closer to completion beyond the Mall’s western entrance.
Fit-out of the new Mayfair Hotel, in the lovely CML building on the corner of Hindley and King William streets, is at fever pitch.
Executive chef Bethany Finn hasn’t revealed too many of her plans for the dining spaces therein, but we are assured there will be news early in the new year.
For those who loved Finn’s work at the long-gone Urban Bistro, the wait is nearly over.
Spring Gully still in healthy shape
Just over 18 months ago Spring Gully was rescued from oblivion by the overwhelming desire of the local community to keep the company operating.
It’s good to see that goodwill continuing to flow, with the company putting on a second shift to keep up with demand in the lead up to Christmas. The company’s Dry Creek factory is now running from 7 am to 11.50 pm Monday to Thursday, and between 7 am and 5 pm on Fridays.
Spring Gully has also created a range of Christmas hampers – a nice gift for a buy-local enthusiast.
Mumm flowing on Friday
The many fans of G.H. Mumm champagne are in for a treat on Friday (December 5) with the French product featuring at the National Wine Centre’s “Christmas Uncorked” event.
From 4.30pm, the champagne will be available by the glass, as a tasting flight or by the bottle. Complimentary canapes and oysters will be served alongside the fizz.
As an added bonus, if you buy a bottle of Mum, a “sabrage” artist will help slice the top off the bottle in style.
Champagne sabering in action.
Fork at the Port
Fork on the Road is returning to Hart’s Mill in Port Adelaide for the first of two pre-Christmas food truck events.
The first “Fork” is on Saturday (6 December) between 4pm and 11pm.
The usual suspects will fire up their food trucks, including Burger Theory, Chimichurri Grill, Cheesy Street, La Chiva, Phat Buddha Rolls, Delectaballs, Gourmet Grillerz and Mamachau. There will also be a range of sweet treats. Beer, cider and wine will be available.
After sunset, enjoy a free outdoor screening of the movie classic Casablanca.
More details here.
Meanwhile, it’s going to interesting to see how the food truck phenomenon evolves in the CBD. New Lord Mayor Martin Haese has indicated he’s been unhappy with the impact of transient vendors on bricks and mortar businesses.
Restaurant and Catering SA have also been in discussions with Deputy Lord Mayor Natasha Malani this month about food trucks.
Expect some policy changes over the coming months.
