The Santos Tour Down Under (17-25th January) finishes up this weekend. With Victoria Square/Tarndanyangga transformed into a cycling hub, it’s a great place to hang out, with big screens set up to see all the cycling action and plenty of lycra and spokes everywhere!
Here’s a taste…
McLaren Vale’s famous Salopian Inn has made the trek into the city to supply buns – pork buns and vegetarian buns that are so light and fluffy in your mouth. The filling is diced into small tender pieces with a perfectly balanced sauce that’s doesn’t make the bun soggy.
Thomas Foods, based in Murray Bridge, is Australia’s largest producer of lamb and beef. They have teamed up with the Hilton Adelaide to produce pulled lamb and beef ciabatta rolls. The lamb and beef are slow cooked for seven to eight hours and is so tender they nearly fall apart. These rolls are served with chilli condiments ranging from mild to ultra-hot! All made at the Hilton, vacuum packed and refrigerated for approximately three months.And Thomas meats can be found in Drake supermarkets and through Springfield Direct.
Rebecca Sullivan, from Dirty Girl Kitchen, delights us with some decadent desserts. Rebecca is known for trying to revive the ‘granny skills’ movement and bring back foods “like grandma used to make”.
She tantalised our tastebuds with three desserts. The first was a chia pudding with raw cacao, strawberry purée, coconut and macadamia nuts. What a lovely combination! The second consisted of many native ingredients including wild basil, native mint and wattle seed, and the third was a strawberry gum, wattle seed and lemon myrtle Eton Mess. What great Aussie flavours! Rebecca tells us there are over 120 different types of wattle seeds.
This is a selection of what’s on offer at the Santos Tour Down Under Village. What I love is all the interstate and international visitors can try all our local foods these stall holders are showcasing!
** I was an invited guest.