Flavors of Australia

A journey through Australia > South Australia - Never try kangaroo meat?

While the climate of the Adelaide region is well suited to vineyards, it's also great for growing olives and producing cold-pressed olive oil. People from the region led the way in promoting the merits of kangaroo meat, and were the first to publish a kangaroo cook book. The central market overflows with fruits and vegetables, but most fascinating is the fish market offering Adelaide blue swimmer crabs, Coffin Bay oysters and the famous King George whiting that Australians call butterfish because its melts in the mouth. 

When fall comes, fruits are set aside to dry for the winter and pine nuts are gathered. At all times of the year, kangaroo meat is smoked. In the rivers, dams have been built to collect crayfish. You simply have to boil these big crustaceans, drizzle them with butter and serve with a slice of black bread and a glass of Barossa to think that you're in the Garden of Eden. It really exists, you know… in fact it's the neighbouring region of Barossa.