COOKBOOK + RECIPES

South Australia is unique, in that everything we need is within arms reach specifically when it comes to food. Provenance is becoming a huge part of our dining culture and here in S.A. we are spoilt with an abundance of choice. There are so many regions that produce beautiful produce from the Eyre Peninsula and it’s bounty of seafood to the wonderful hand reared lambs and sustainable wheat farming in Clare Valley, the much sought after Coorong Angus beef of South East and the magnificent whiting caught off the coast of Kangaroo Island. We have the iconic and world renown wine regions of Barossa Valley and McLaren Vale and the Limestone Coast known for it’s terra rossa soil. All of this is at our door step and accessible for all South Australians to enjoy and explore.

I am also proud to be part of shaping the future generations of chefs that help me produce such great quality food and dining experiences in all our food outlets including The Brasserie. I have a team of chefs dedicated to supporting local produce. They show their commitment through cooking demonstrations, charity work and numerous field trips to meet and learn more about their state and the food it produces. We are proactive as a team in demonstrating our pride in local food and produce. With all that in mind, I guess you can truly say we are Seriously South Australian®.

I hope you enjoy our inaugural cookbook and the food and wine journey through this wonderful state.

Regards
Dennis Leslie – Executive Chef