, , , , , , , , , , , , , ,

I’d never experienced a progressive lunch before so my first was one to savour.

A progressive meal of any kind is all about variety – and that’s exactly what the organisers of Variety on King William are hoping to highlight with their event, being held this Friday, 17th October.


Variety on King William kicks off the Adelaide Fashion Festival and will also raise money for Variety SA – the Children’s Charity.

The event will see King William Road at Hyde Park closed off for a ticketed alfresco lunch and a fashion parade. The lunch itself won’t be a progressive meal but I’m happy to say that the preview of the dishes was staged at various locations along the road.

Our first venue was Ichitaro Dining. Two canapés were on offer at this newly established Japanese restaurant. The aburi salmon rolls – flame grilled salmon, Kewpie mayo, and crab salad roll served with Teriyaki sauce – are made every day with fresh salmon, with the rice and nori imported from Japan. It takes approximately three-and-a-half hours just to make one roll! And a traditional Japanese yasai croquet – fried sweet potato, pumpkin, potato, onion, quinoa croquet served with port sauce. Totino Estate Sparkling Pinot Chardonnay and Fox Gordon Pinot Grigio were poured for us to enjoy.Variety on King William

Variety on King William_1 As Peugeot is a sponsor of this event, we were driven in style to our next destination, premium food and wine merchants Bottega Rotolo. Previous readers of this blog will know what a huge cheese fan I am – and I was impressed, and a little distracted, by the wide variety of cheeses that was before me! Variety on King William-2

But we were here for more canapés, and tarts were on offer. Saffron and leek tartlet topped with Tartufi Morra truffle caviar, along with an anchovy, sun-dried tomato and grok parmesan crumb tart. I loved the flavours; the truffle caviar was so decadent!

Variety on King William_3Variety on King William_4 We then walked to nearby Faraja. Faraja is a Swahili word for ‘Peace, comfort and relief’, which reflects the restaurant’s philosophy. This is where we tried the first of two main courses: barramundi fillet baked in banana leaf, served with celeriac and apple remoulade, and a spicy papaya, pomelo and peanut salsa. This was paired with Tomich Hill Sauvignon Blanc. This was by far my favourite dish of the day. The fish was soft and moist, and the textures and flavour combinations – peanut, spice and apple – blended surprisingly well together. Another favourite was the Bald Hills Olive Grove peppery Wild Lime olive oil, which we soaked up with our sweet brioche roll from Hyde Park Bakery. (Must buy a bottle of that!)

Variety on King William_5 By this time we were all feeling rather full. Thankfully, our cars were waiting to take us to our last stop, Parisi’s, for our second main and two desserts.

Here we enjoyed a Thomas Farms eye fillet, served with shaved spring apples and rocket insalata with radish, Spanish onion and viola flower, with pomegranate dressing. Wicks Estate Shiraz accompanied the dish. This was a pretty looking dish with the salad placed on top of the fillet. But it’s always risky cooking steak for hundreds of people when each person likes theirs cooked differently, including the 20 people at our lunch table.

Variety on King William_6 Dessert followed, with our group sampling both desserts on offer. On the day, it will be an alternate drop.

First up was a dish by local café By Blackbird – a mint and vanilla tart on a poppy seed sable base, topped with a basil and citrus gel, lime sauce and garnished with a mix of fresh citrus and green apple crumble. I loved the variety of textures in this dish: from the softness of the mousse, to the crumble of the poppy seed base, to the soft gels and the citrus fruit. Wicks Estate Chardonnay Pinot Noir Sparkling accompanied this dessert.

Variety on King William_7

Following this was French dessert specialist Mulot’s Patisserie, with a chiboust light vanilla bean custard mixed with egg white, filled with berries, served with raspberry couloirs, fresh berries and a mint leaf. This was so light and fluffy – just like eating a vanilla and berry-flavoured cloud! Tomich Hill Sparkling M NV Chardonnay Pinot was served with this dessert. Variety on King William_8

And we finished with a coffee from Cotto Espresso.

Anyone attending this event on Friday will be more than delighted with this beautiful spring menu. I enjoyed every course, and the matching wines – I’m just sorry I can’t eat it all over again!

Fashion and food will mix for this alfresco style event on Friday 17th October on King William Road, Hyde Park. Tickets cost $140 with money going to Variety SA – the Children’s Charity. To purchase tickets visit www.kingwilliamroad.com.au


** I was an invited guest