This week, The Forager reveals the opening date for Prospect’s farmers’ market, upcoming food and wine events, and even more bars for Peel Street. We also continue the discussion about excellent dining in the wine regions.
Farmers’ market in Prospect
A firm date has been set for the opening of the Prospect farmers’ market.
The market, an off-shoot of the wonderful Adelaide Showground Farmers’ Market, will open on Thursday, October 24, at the Vine Street courtyard, on the corner of Vine Street and Prospect Road. From then, it will be open every Thursday from 3pm-7pm.
Market organisers expect 25-30 stallholders in the first instance – a very healthy number for a start-up local market.
Prospect locals can count themselves very fortunate to have fresh, farm-direct produce available on their doorstep. As other communities have discovered, a farmers’ market becomes a convivial place for catching up with friends, as well as buying direct from passionate producers.
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Peel Street chockers with bars
How many small bars can one tiny lane accommodate?
At least six, it seems.
Peel Street, which runs between Hindley and Currie streets, already has Clever Little Tailor and the eponymous restaurant Peel Street, which is operating with a small venue licence.
Barbushka is promising to open on Friday from 4pm and Chihuahua has been impending for some time now (no sign yet, though). This week a licence application was lodged for another bar – named The Kaffana, suggesting an eastern European flavour. Another small bar is also understood to be in the offing, details yet unknown.
Wine region dining – the sequel
Last week The Forager put the cat among the pigeons by opening a debate about which wine region offered better dining – McLaren Vale or the Barossa.
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We offered the names of some of our favourite restaurants in both regions and, inevitably, we left out a couple of excellent establishments.
In McLaren Vale, several readers pointed out that the Kitchen Door at Penny’s Hill Winery is a very fine restaurant. Pip Forrester, McLaren Vale food legend, nominates the Kitchen Door, and also suggests that visitors try the excellent platters at Coriole.
Reader Jason is a McLaren Vale fan and recommends Serafino – particularly the steak.
Correspondent Tom Teichert asks how we could overlook Barossa stalwarts like 1918 and Vintners Bar and Grill, relative newcomer Casa Carboni, a cooking school and enoteca in Angaston, and Wanera Wine Bar, also in Angaston.
Chef Simon Bryant, who does a regular cooking gig at Mt Barker’s Ngeringa biodynamic winery (more about this in future weeks), is excited by the growth in quality dining in all South Australia’s wine regions. He tells The Forager he’s always believed that SA’s true food identity is going to come from the regions, including our wineries.
We will explore Adelaide Hills restaurants next week. Meanwhile, keep the tips coming.
Quick bites
Adelaide’s food truck festival, Fork on the Road, continues its spring season, returning to the site of the original Fork, Hindmarsh Square, this Sunday from noon to 7pm.
Pop-up bar Laneway launches its second season with an exclusive opening tomorrow night at 121 Hindley Street. The bar, built from shipping containers, is promising a reconstructed, multi-level venue.
With our voracious desire for the new, we often forget established and consistently good establishments. There was a reminder last week about the ongoing quality of the restaurant at North Adelaide’s The Lion. The pub won best metropolitan restaurant at the national hotel industry awards – as well as best overall metro pub.
A reminder about the sustainable seafood event at the Organic and Sustainable Market at Henley Beach Primary School this Saturday, October 12, from 9am to 1pm. Chef and sustainability champion Simon Bryant will provide education sessions and cooking demos in conjunction with Coorong Wild Seafood. He’s cooking a reed smoked mullet kedgeree, which sounds delicious. For more info, visit the website.
Yes, it’s been eagerly awaited (perhaps too eagerly by The Forager), but Burger Theory’s Union Street cafe is open. From today, the full menu is available. It’s also doing breakfast before 11am (includes bacon and egg, sausage and egg, and black bean and egg rolls). Takeaway, sit inside at one of the booths, or grab a seat at one of the outside tables.
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