adelaide

We were in Adelaide, Australia this month visiting Ferguson Australia, a premium seafood processor, supplier and retailer.

Their specialty is Australian Rock Lobster and the season has just started.

We also visited the K1 Vineyard in the Adelaide Hills wine region of Mclaren Vale. Below are tastings of their Chardonnay 2012 and Rose 2013.

At the Central Market, we perused the stalls to see what was in season. There were beautiful bunches of butter, red and coral lettuce.

Really vibrant rainbow carrots.

And these not so fresh looking, thick skinned, but actually alright tasting Muscat-like grapes. They must have been leftover or rejects from a wine, table grape or raisin vineyard given how low they were priced.

To round off our trip, we had a lovely lunch experience at Celsius which was opened by a chef who once worked at the famed Noma in Copenhagen. The chef sources local ingredients, uses produce grown on the restaurant's own farm and serves it all with a modern twist. Our starter was a really fresh and pretty salad of Raki cured Kingfish, apple, cucumber and whey. We especially loved the edible floral additions.

For our mains, we decided to try kangaroo (when in Rome...) which was served slightly rare (as it is a very lean meat) and tasted very venison and caribou-like. The kangaroo was paired with turnips (served 3 ways; pickled, ribbon-ed and pureed) and onions (served 2 ways; red wine reduction and powdered form). It was all a delicious melody of complimentary and satisfying flavours.