The outstanding level of quality of South Australian produce comes as no surprise to the locals, but is also becoming increasingly obvious to the rest of the world. The exceptional variety and quality of the food products which we grow, breed and process here, along with our reputation for clean, safe, seasonal and sustainable food has gained us a growing reputation as a reliable source of great produce. And, while we can get our hands on most locally produced foods here in South Australia with relative ease, chefs, retailers and food service providers in other states and overseas have not always known exactly where to go to source our great offerings. Yesterday I got my hands on a book that is about to change all that.
A comprehensive new industry guide to South Australian produce, including details on when it is in season, where to find it, and suggestions on how to prepare and serve it, has been released this week. Called the “South Australian Food Users’ Guide” it is produced by Food SA with support from Primary Industries and Regions South Australia (PIRSA). Produced in full colour and beautifully put together by publisher Hardie Grant, this book will provide a valuable resource in terms of information and ideas for food industry professionals both here in Australia and overseas.
This comprehensive guide highlights South Australia’s diverse range of baked goods, dairy, fruit and vegetables, beverages, grains, meat, poultry and seafood and provides information on judging ripeness, nutrition levels, storage and serving. It includes masterclasses on the different varieties of produce, with some stunning photography, food matching charts and a full A-Z listing of South Australian food companies. While it is primarily aimed at food professionals, I suspect this book will probably find its way into the kitchen of any cook who is keen to use the best our state has to offer. It is very use-friendly, with wipe-clean pages and a spiral binding, which is all just as well as I can see this little tome getting a big workout in most places.
It’s quite a thrill to see all the wonderful food that most of us take for granted so beautifully presented in one place. Food SA, PIRSA and Hardie Grant I’d like you all to take a bow – you’ve done us proud.