Adelaide Central Market, Amass, breakfast, chocolate, Jam Face, Kangaroo Island, Le Cordon Bleu, Lucia's Fine Foods, Matt Orlando, Poh Ling Yeow, Regency TAFE, Tasting Australia, tempering, Words To Go
One of the things I love, is being a tourist in my own hometown. I think sometimes we forget how good we have it here!
Day two of Words To Go was a familiarisation day, which saw us out and about.
First breakfast – with Poh at the Adelaide Central Market!
We all fell in love with Poh Ling Yeow on MasterChef Australia. Her natural friendliness, her ease of creativity and her effervescent smile and laugh! Since then she’s gone on to do so much. Recently she’s opened a stall at the Adelaide Central Market – Jam Face, following her success at the Adelaide Farmers Market at the Wayville Showgrounds.
Poh, her husband Jonho and her staff greeted us and we all squeezed into Jam Face to enjoy breakfast. Each place was set out beautifully with home made pot set yoghurt with crunchy granola and fresh cold pressed juice.
We were treated to pancakes with blueberry compote and crème fraiche and a plate of pastries!
After breakfast our group was split up for a walking tour of the Adelaide Central Market.
First stop the Mushroom Man’s Mushroom Shop.
Moving right along… Stephan from Central Organic has been providing true organic produce for more than 30 years at the market.
They carry about 450 different lines from KI, with 12 producers selling their goods for the first time, off the Island. He reflects on how distributors and wholesalers are falling over and how farmers markets are going bezerk because people want to know the history of food and its authenticity.
Dan from the Figgery on Kangaroo Island is there, only because his ferry was cancelled due to rough weather. He tells us about his Sticky Fig syrup and how he enjoys it with Golden North Vanilla Ice cream!
She tells us about all these cheeses they have from Australia, Europe and the United States of America. We try a couple of cheeses including Epoisses by Berthaut. Made in the Burgundy region of France, it has a pungent smell, with a creamy middle and a rind washed in brandy. Mmmmm!
And the Montforte. A semi-hard cheese made by Section 28 Artisan Cheeses in Woodside. Valerie asks us to guess how much milk goes into making a 35 kilo wheel of cheese. We all guess but we’re pretty far of the mark – 450 litres!
We were stuffed!
And then we got on a bus and headed to Le Cordon Bleu, at Regency TAFE for a chocolate appreciation class.
We were taken on a tour and shown the facilities. The artisan cheese making academy…
Pastry Chef Jenni, takes us through the history of chocolate and how it’s made from the cocoa bean and the components of milk, dark and white chocolate.
She then tempers some chocolate, explaining the process and the temperature changes.
And that concludes Words to Go!
** I was an invited guest. I would like to thank Tasting Australia, the South Australian Tourism Commission, Michele D’Aloia and Amanda McInerney for hosting us for Words to Go. It was a fabulous experience and I enjoyed every minute of it. It was especially nice showing off our city to interstate and overseas bloggers!