Karen and Alan came down to Adelaide for the weekend for a wedding, so Ray decided to give them a bit of a South Australian experience for dinner.
We went to the Brasserie at the Hilton. The executive chef, Simon Bryant, has a show on ABC TV with Maggie Beer called “The Cook and the Chef” which is reasonably well known. They promote a lot of local produce on the show, and the Brasserie is no different. It showcases foods from different regions in South Australia from time to time. The first time I went there, it was the South-East region (so around Mount Gambier). This time it was food from the plains.
Ray and I shared a caesar salad ($16) for entree. I bullied him into it because I’m a caesa salad nut, however I graciously allowed him to choose the dessert (which we didn’t end up having since everyone else was too full - except me!! >_<). But if we had a dessert then I'd have gone for Desert Pearls ($14). It looks awesome. A pyramid of non-alcoholic wine jelly! Yum.
Anyway here's the menu blurb:
Julius dressed baby cos salad, speck, Limestone Coast Cheese Co bradenberg, Cleland Gully free-range egg.
Foods from the Edge is located at Coromandel Valley in the delightful Adelaide Hills and have been operating for over 10 years. They were winners of the 2002 SA Great Regional Manufacturing Award. Cleland Gully’s Joanne and Jon free-range their chickens at Mt Compass and produce barn-laid eggs that taste like they used to! Limestone Coast Cheese Co from Lucindale use fresian milk from the south-east to hand craft their range of cheeses.
Not bad…however I like my salad *bathed* in dressing (._.)
For the gnocchi ($27), the menu blurb:
Bocconcini cheese gnocchi, lime zested coriole black olives, tomato and chervil.
Lavera have made Italian fresh stretched curd cheese in the Adelaide Foot Hills since 1984. Coriole vineyards in the Fleurieu Peninsula are renowned for heir wines, olives, vinegars and oils.
This was FANTASTIC. Light fluffy pillows of potatoes! And the lime zest! So fresh and citrusy without being sour. I have always had bad experiences with gnocchi, and have avoided it, till now when I decided to try something different. Highly recommended.
Ray had the chicken ($28):
Roasted free-range chicken maryland, SA brown lentils, grilled fennel, roasted garlic, tarragon oil.
Val, John, Cathryn and Matthew Greenslades’ farm, 100km north of Adelaide at Riverton, prodices an exceptional full-flavoured free-range bird. Lentils are the world’s oldest known food crop, their drought tolerance makes them an ideal crop alternative to wheat in our dry state and we source locally grown brown lentils from grain specialist Goodies & Grains in Adelaide’s Central Market.
Reaaaaaaaaal yummy stuff.
Karen had the chicken too, and Alan had a Coorong Black Angus t-bone steak with mashed potatoes, a Mushroom Man roasted field mushroom and Cafe de Paris butter. I think he asked for a medium rare but the bits nearer the bone were ……pretty bloody. It was huge though, and very very tasty. Even the raw bits. Melt in your mouth delishusness.
The menu is very wordy so it actually takes awhile to read through everything to decide. I appreciate the detail that goes into it though; and it’s nice to know where the produce comes from. They need a better proofer though >_>
I like the layout of the place too. It’s very open so you can see alot going on. It’s pretty cool ^_^
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