Last shall be First at the South Australian Local Produce Dinner

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October 10, 2013 by Joanne T Ferguson

Cheese-platter-Adelaide-Udder-Delights-whatsonthelistFirst of all, I would like to thank Dougal from McFuzzlebuttsManchen (Man Kitchen) for extending an invitation and doing an outstanding job at the inaugural South Australian Local Produce & Food Bloggers Dinner.

What a great innovative way in having local South Australian producers (who are extremely passionate) showcase their “locally produced and locally sourced” foods and wines.

Dougal’s dinner and menu were indeed “a winner” for me!
Dinner-table-settingI particularly enjoyed hearing the stories behind the local producers’ companies and their enthusiasm was “greatly apparent” as all they did was have to start talking about their foods and wines and their faces illuminated with a food & wine halo glow! lol

I would personally like to thank Sheree from Udder Delights, Susan & Michael from Yelland and Papps, Jessica & Paul from Prancing Pony Brewery, Perry from Fleurieu Prime Alpaca and our very lovely assistant of all things on the night Janika.
Group-image-local-prudcers-bloggers Janeka-smileThey say, “The first shall be last and the last shall be first.”

In keeping with that, I thought I would share Dessert first and make my way back to the Welcome Drinks and Starters.

I had previously met Sheree of Udder Delights through an Udder-ly Delightful Cheesemaking Class.

Did you know Udder-ly Delightful Cheesemaking Homework Completed (and the results shared back to Sheree) is part of the course too?

Sheree is a  very genuine, down to earth person, who with her husband Saul, Trevor and Estelle (mum who has passed) are the faces of this family owned Adelaide Hills business.
Udder-Delights-Adelaide-whatsonthelistUdder Delights has been in the market since 1995.

I love that their goat & cows milk comes from “local dairy farming families.”

Sheree’s “award winning range of hand crafted cheese” is made with “batch pasteurised milk and non animal rennet.”

Sheree’s Udder Delight’s Cheese Tile (and LOVE the tile Dougal ) was a “beautiful” creamy and fruity Heysen Blue (named after someone famous in the region; wink, wink – visit, visit), an Adelaide Hills Double “Oozy” Cream Brie and a creamy, tangy Goat Curd. 

Dougal had selected Yelland & Papps Shiraz; a perfect accompaniment that my taste buds thoroughly enjoyed; more about their wines soon!
Wine-Yelland-Papps-Adelaide-whatsonthelistPrancing Pony Black Ale Braised Alpaca Rosette’s with Parmesan Parsnip Puree, Udder Delights Goat Curd & Horseradish Nettle Pesto!
Alpaca-rosettes A very “warm and comforting dish” especially as the weather had started to cool down.
Think it’s time to introduce Paul from Prancing Pony Brewery! 

“We fire brew!”, Paul shared with us E-X-C-I-T-E-D-L-Y!

The outcome of their ales “requires a slow methodical and hands on brewing process,” and uses “time honored old methods.”South Australian beer enthusiasts…seriously go visit the Brewshed in Mount Barker.

Prancing Pony Cellar Doors are open 7 days a week and on weekends, serve light meals including brezeln.

“What’s that?”, I “hear” you say?

Goes GREAT with ales IS what I CAN say!

As does Fleurieu Prime Alpaca jerky provided by Perry!

Yelland & Papps  2011 Devote Shiraz Roussanne was served with this course too; more coming from Susan and Michael.

As Dougal’s Maple Smoked Mountain Pepper Alpaca Medallions with Mustard Chard & Shiraz Beetroot Relish were awaiting our arrival, (good things are worth waiting for), Perry from Fleurieu Prime Alpaca “enlightened” the group and me!

Fleurieu Prime Alpaca Pty Ltd. is a “joint initiative between Ambersun Alpacas, Prados Alpacas and Kobler Alpacas.

While alpacas are a “relatively new farm species to Australia,” (arrived in 1987), in South America, alpacas have a very long history.

Did you know Australia is set to lead in production of “high quality alpaca fleece and meat?”

For my viewers today, I had never previously thought of alpaca to eat.

If you are like me, feel rest assured we have now learned something food-wise new!

Alpaca meat is very lean and high in protein.

I was “genuinely surprised”, the Maple Smoked Mountain Pepper Alpaca Medallions did not taste “gamey!”; “beautifully cooked” to pink perfection Dougal!
Alpaca-medallions Medallion-alpaca Did you know alpacas are cousins of the camel?

Alpaca meat…why not “have a go?” (Aussie lingo for have a try!)

“Wonderfully delicious,” I DO say so!

Prime cuts of alpaca include: Sausages, Rump, Topside Denver Backstrap, Neck Rosettes and Striploin to name a few!

I can’t wait to try more cuts, seeing what dishes I can create as a passionate home cook too!

This course was served with Susan’s and Michael’s 2010 Devote Old Vine Grenache.

Spot on” (Aussie lingo meaning “perfect”) Dougal!

I LOVED the balance and combination of flavors with Carpaccio Alpaca with Ginger Pickled Asian Slaw, Wasabi Kewpi Mayo and Fresh Mint; the right amount of Wasabi for me!
Alpaca-carpaccio“Was that REALLY alpaca you ate?”, “I “hear” you say?
As my first alpaca tasting experience, I enjoyed it thoroughly!

“What does it taste like?”

Don’t worry, I had that question too!

“Buttery texture, tasted like milk fed veal,” true!

Yelland & Papps’ 2012 Delight Rosé  “delightfully” took us all by surprise  as was “not too sweet; light and fruity!

This Entree was also served with Prancing Pony Amber Ale; which I am now a BIG fan!
Continued GREAT choices Dougal!

Harris Smokehouse Seafood Toastini Starters consisted of Hot Smoked Ocean Trout with Cumquat and Chive Mayo and Pan-fried Cold Smoked Sardine with Lemon Myrtle Olive Tapenade.

To “suggest” both of these starters was “uber yum” would certainly not give credit to the wonderful starter taste.

“A picture paints a thousands words,” THEY say! lol
Smoked-trout-appetizer Smoked-sardines-appetizerThese starters were served with Yelland & Papps Roussane and Prancing Pony Brewery Pale Ale!
Another “Well Done Dougal” is in order from me!

“TA-DA!”, the Welcome Drinks from Yelland and Papps!

A “made for drinking, not thinking” Vermentino welcomed the group and me!

It was thoroughly enjoyed as served by the lovely Janeka!
Vermentino-wineBy now, you have been reading about Michael & Susan, Yelland and Papps.

I was particularly touched by their story of “a young couple, with a young family, forging their own path within a wine region as first generation winegrowers.”

Michael & Susan started making wines in 2005, mostly for their friends and family.

Like with the other local producers, Michael & Susan’s PASSION about their wines and produce they farm shone through.

When you visit their cellar doors, in additional to their “wonderful wines”, jams, walnuts, vegetables, please ask them about “My Dad’s Lentils” which are “flying out the door!” too!

All in all, a GREAT night was had by Sheree from Udder Delights, Susan & Michael from Yelland and Papps, Jessica & Paul from Prancing Pony Brewery and Perry from Fleurieu Prime Alpaca.

Thank you once again to our “assistant of all things on the night” Janika and of course to our outstanding host on the night Dougal of McFuzzlebutt’s Manchen!
Dougal-McFuzzlebutts-Manchen As a South Australian food blogger and someone who is extremely PASSIONATE and ENTHUSIASTIC about “local South Australian produce” and in meeting “local South Australian producers”, I genuinely enjoyed “hearing the stories behind the food & wines” and from people who are “more than happy” to share their LOVE of what they do and THEIR food & wine PASSION and EXCITEMENT throughout the night too!

If you liked this post, follow me on Twitter and Facebook.

All comments and sharing this link are more than welcomed and am sure it would also brighten the South Australian Local Producers day too!

25 thoughts on “Last shall be First at the South Australian Local Produce Dinner

  1. Looks like you guys had a great night, Joanne. I’ve never eaten alpaca before – now I’m definitely curious!

  2. What a fantastic event. I certainly have never tried alpaca. I have never even seen it available. I was down in the Southern Highlands for the long weekend and I saw alpacas out in the fields. It occurred to me that they must be there for a reason! And that someone must be eating them. And I wondered who! How fortunate you were to have been invited to this special evening. What a shame they didn’t invite one particular Sydney blogger! xx

  3. I love your excitement Joanne! And I remember the first time I had alpaca, it was very nice and reminded me of roast beef 🙂

  4. Such a wonderful experience, so jealous. I had Alpaca in Peru but not sure it was prepared in a gourmet way like your.

  5. Helen says:

    Love reading your blogs about passionate South Aussies 🙂 Can’t wait to visit SA soon

  6. kerry mcgugan says:

    very informative Joanne , and wonderfully written always a delight to read your blog thanks again for sharing your passion for food !!!

  7. Fabulous food and evening! A great experience.

    Cheers,

    Rosa

  8. Great write-up, Great evening. Thoroughly enjoyed meeting everyone.

  9. Fiona Rowlands says:

    Wow, sounds like an amazing night and experience! Thanks so much for sharing all the delights of SA with me so one day when I pop on over I’ll have a few ” things to do” ready to go….. 🙂

  10. leggypeggy says:

    Another tasty adventure. Thanks for sharing.

  11. Wow, you are quick, Joanne! I am waiting til the weekend to write it up. 😀 Enjoyable to read!

  12. Lisa says:

    As always well presented and interesting to read Joanne 🙂

  13. Fantastic wrap up Joanne. Thank you for the kind words and I’m so glad you enjoyed the evening and the format. I look forward to this being the first of many to come in sharing the amazing stories behind the produce we have in this incredible state of South Australia!!

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Joanne T. Ferguson

Passionate Home Cook who tries to inspire one recipe and one event at time!

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