South Australia Food and Drink
With fertile lands and a benign climate in its favour – not to mention a now-weighty demand for quality local produce – South Australia has earned a reputation for its food and wine, specifically the latter.
The Barossa Valley, north of Adelaide, is arguably the best wine region in the country, and enjoys able local support from McLaren Vale, the Coonawarra, Clare Valley and elsewhere. The state’s long ocean coastline also means seafood is a speciality.
German-style delicacies: German settlers brought with them the likes of mettwurst (spicy cured sausage).
Seafood: Try crabs, whiting, oysters, blue fin tuna and crayfish.
The pie floater: Meat pie immersed in pea soup.
Fruit and veg: Expect citrus, grapes, melons, tomatoes and greens.
Lamb: Locally reared lamb is a specialty.
Cheese: The Barossa Valley produces good cheeses, as well as wines.
Chocolate: The state has numerous artisan chocolate-makers.
Cooper’s Pale Ale: an iconic beer from the Adelaide area.
Red wine: Barossa Valley is particularly renowned for its shiraz.
White wine: The Clare Valley produces excellent Rieslings, another German legacy.
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