Monday, August 17th, 2009

Living locally is the challenge for South Australians as the Adelaide Hills comes to the Hyatt Wine Week on Tuesday 25th August 2009.

Inspired by the internationally acclaimed “100 mile diet”, the Adelaide Hills Wine Region is spreading the importance of drinking and eating produce grown locally.

“The Adelaide Hills exports some of the world’s finest wines and produce and we hope to remind South Australians that this is all available right on their doorstep everyday,” Helen Edwards, President of the Adelaide Hills Wine Region, said.

“Not many cities in the world can boast a first-class wine and food experience within minutes of the CBD, and now more than ever, supporting local is not only good for business, it’s good for you too,” Ms Edwards explained.

The efforts of two people to eat produce from within a 100 mile radius for twelve months has become an international phenomenon, garnering support around Canada, America, Britain, and more recently, Sydney.

Now, the Adelaide Hills is playing its part to help turn the novel alternative into a movement that transforms good drinking and eating into a revolution.

“One hundred mile diets are dubbed ‘the new organic’ – better tasting, better for the environment, better for local economies, and better for your health, and we can’t wait to put this on display at the Hyatt Wine Week,” Ms Edwards said.

The Adelaide Hills will unveil exclusive recipes inspired by the region’s finest wines and best produce to help guests embrace everything delicious about “living locally.”

In the week leading up to the event, gourmet recipes will be distributed to media, Facebook and Twitter to encourage Adelaidians to get involved, from Tuesday 18th August. Locals are encouraged to keep a diary of their local drinking and eating efforts and to support each other in this challenge.

Visitors will be given handy recipe cards and stockists details at the event to continue their good practice.

Visit the Adelaide Hills at Hyatt Wine Week and be the first to experience the latest vintages. Mingle with winemakers and food producers, unearth great places to visit and discover a true the Adelaide Hills.

Time:               4.30pm - 8.30pm

Location:          Hyatt Regency Adelaide, North Terrace, Adelaide

Venue:             Regency Ballroom

Entry:               $20 per person at the door

A 'taste' of the wonderful local recipes on offer...

Hay Valley Moroccan Lamb and Shiraz

Leg of Hay Valley lamb
2 tbsp fresh lemon juice
Juice of 1 small lime
2 large cloves of garlic, fi nely chopped
1 knob of ginger, fi nely chopped
1 cup mint leaves, chopped
1 tbsp each ground cumin and ground coriander seeds
4 tbsp Talinga Grove extra virgin olive oil
1 tsp Tumbeela Native Bush Foods cayenne pepper
2 tsp paprika

Marinate the lamb
Mix all other ingredients together and generously cover the leg of lamb. Refrigerate for 1-2 days in a closed container.

Cook and serve
Preheat the oven to 170-180 degrees. Cover the lamb liberally with sea salt prior to cooking. Roast for 15-17 minutes per 500g of lamb. Serve with halved, oiled and salted potatoes baked in a very hot 220 degree oven, a green salad and a glass of The Lane Vineyard Reunion Shiraz.

John Edwards, Vigneron, The Lane Vineyard

Rhubarb and Silvanberry Polenta Cake

4 eggs
½ cup raw sugar
2 cups fi ne polenta
2 cups S.R.fl our
½ teaspoon baking powder
150 grams soft butter
3/4 teaspoon mixed spice
4 eggs
100 - 200mls warmed milk
3- 4 cups lightly stewed rhubarb
1½ - 2 cups frozen silvanberries

Wash, clean chop & lightly stew 750gm rhubarb in a little sugar & lemon juice. Rub together polenta, flour, sugar, butter and spice. Whisk just warm milk with 4 eggs and add ½ at a time to flour mix. Combine with a wooden spoon, this will be a little sticky at the finish. Line & flour a 28 cm springform tin. Spread out on bottom layer ½ of the mix, with finger tips till even (dust hands with flour if really sticky). Put rhubarb mix on top and dot with frozen berries. Lightly roll or push out with fingers
the remaining dough on a well fl oured area. Lift with spatulas (if needed) on top of rhubarb to form the top layer. Push down the sides a little to join with bottom layer. Brush top with egg wash and bake in 170 degree oven for 65 mins until cooked.
Leave to cool on wire rack for ½ hour at least before serving. Serve with orange scented anglaise custard & rich cream.

H.Q. Cuisine

To help get started on "living locally" following are a sample of the many local Adelaide Hills producers and product stockists...

  • Udder Delighs Cheese, Hahndorf
  • Buzz Honey, Dawesley
  • Laucke flour mills, Strathalbyn and Bridgewater
  • b.~d Farm Paris Creek butter, yogurt and milk, Paris Creek
  • Tumbeela Native Bush Foods, Verdun
  • Willabrand Figs, Houghton
  • Harris Smokehouse for smoked trout, Hahndorf
  • Balhannah Roadside apple stall, BalhannahApples
  • Brezel Bakehouse breads, Mt Barker
  • Talinga Grove Olive Oil, Strathalbyn

Feast! Fine Foods stocks a range of local meat produce including sugar cured speck and Hay Valley lamb.

The Organic Market in Stirling stocks a range of local produce including Woodside Goats Curd and Tweedvale Cream.

For free range eggs, fresh herbs and local fruit and vegetables you can't go past the Hahndorf Vegetable Garden.

Pair your local produce and recipes with world class wine from the abundance of wineries spread throughout the region. Locations and details on the wineries can be found at

Contact Profile

wine, food, local produce, organic, adelaide hills, south australia

The Adelaide Hills is arguably Australia's most vibrant premier cool climate wine region and is well known around the world for its distinctive premium wines, viticulture and stunning scenery.

It is located in the Mount Lofty Ranges just east of Adelaide, stretching in a narrow band some 70km long. The boundaries of the Adelaide Hills are registered with the Geographic Indications Committee with the highest vineyards sited at close to 600 metres altitude in areas such as Summertown, Piccadilly and Carey Gully.

There are currently over 60 Adelaide Hills labels with new labels constantly emerging into this dynamic environment. 29 wine companies have Cellar Door facilities in the Adelaide Hills and development of Cellar Doors within the region is ongoing. A handful of wineries operate within the Adelaide Hills following strict environmental guidelines.
Callie Rose
P: 08 8114 6161
M: 0419891403


Inspired by the internationally acclaimed “100 mile diet”, the Adelaide Hills Wine Region is spreading the importance of drinking and eating produce grown locally.


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