Sorcerer Ayhan Erkoc and his talented apprentices
A couple of weeks ago I wrote about a remarkable program that is run each year in the Riverland district. The program provides guidance and mentoring for local chef, cooking and wait-staff apprentices, an opportunity for local working chefs to hone their skills and pick up current techniques from some of the best and most noted chefs in South Australia and also culminates in a dinner where the local wines and food products can be shown off at their absolute best. At the risk of sounding repetitive, I’m here to tell you that this is yet another truly exceptional food and wine production region that is only a couple of hours from Adelaide and this week, totally ignoring comments from my nearest and dearest about my dodgy sense of direction, I hit the road and headed for what was to turn out to be an amazing meal in Renmark.
Having successfully made my way to the very smart Renmark Golf and Country Club, I adjusted my blood-tea levels and was soon whisked off to the Renmark Club on the banks of the gloriously full and flowing Murray River which was the venue for the dinner. And what a venue! We spent the first half hour or so soaking up local bubbly, canapes and chatter in the afternoon sun with that old river slipping quietly past in the background. I could have stayed there all evening, but there was some serious food to be enjoyed and I’m dead keen for you to get an idea of what is happening food-wise in the Riverland, so check this meal out!
First course – simply stunning Citrus Cured Salmon with Cucumber, Horseradish and the local Kolophon Capers, including the caper leaves which were delightfully tasty!
All of the courses were accompanied by some of the wines produced by the more than 4o local, smaller wineries in the Riverland region, including this gorgeous hand-picked Fiano and the multi-award winning Salena Estate 2010 Bianco D’Alessano which came with the first course.
The second course was served with 919‘s 2009 Tempranillo and Whistling Kite‘s biodynamic, organic and delicious 2011 Rose which I just had to show you as I fell in love with the Whistling Kite label.
If I had to pick a favourite I’d vote for the third course of Pressed Lamb leg, Parsnip, Black Cabbage & Onion – sublime –
and which matched very nicely to the velvety, young, but promising Burk & Salter 2009 Shiraz. I have no doubt that the Bishop’s Lane 2004 Shiraz and the Tom’s Drop 2007 Mourvedre Shiraz were every bit as good, but there is only so much one greedy girl can knock back in an evening and still keep herself nice.
A true celebration of place, the dessert of Compressed Orange, Pistachio, Yoghurt & Orange Blossom was fresh, intense and perfectly accompanied by a Berri Estates Muscat. Yum.
This was followed by a divine selection of petit fours which I managed to find just enough space for – fortunately, I’m nothing if not determined.
I simply had to share with you a shot of the table centre-piece, too. Using the produce the region is most noted for and with the inspired notion of putting some of it into Vacola (preserving) jars these centre-pieces served the dual purpose of providing eye-catching decoration and something to nibble upon in the case of sudden (although utterly unlikely) hunger.
Lambs’ Ears and Honey was the lucky and grateful guest of –
Wow, I would be happy to sample just the entree Citrus Cured Salmon with Cucumber, Horseradish and the local Kalaphon Capers, and the dessert, compressed Orange, Pistachio, Yoghurt & Orange Blossom, with a little muscat. Sounds lovely.
Hi Amanda, great writeup, great photos but please we are Kolophon Capers, (Kolophon is old Greek for “the finishing touch”). And also the whole event is coordinated and run by Food Riverland, we are a dedicated group of volunteers ensuring the Riverlands fantastic food and wine gets the attention it richly deserves.
Oops! Sorry Barry – all sorted now!
Thanks for the accolades Amanda! Food Riverland is pleased that you were able to attend to sample our local produce. It was good to speak to you at the Riverland Farmers’ Market on Saturday morning, and we hope you enjoyed your stay in this wonderful part of SA.
Such luscious fare, Amanda! What is pressed lamb leg? Thanks.. 🙂
That looks like a delicious day out. Great variety of food there. I would have loved to have tried the pressed lamb. Very intrigued with that term ‘pressed’. What do you do to ‘press’ a lamb???
Dave & Glenys – many thanks for your hospitality. I have been bending The Husband’s ear since I got home. Expect to see us both in the future!
Celia & Charlie – I will follow up the detail with the chef, Ayhan Erkoc, but it seemed to me that the lamb was cooked, finely shredded, then pressed into forms and cooked again (fried or possible grilled) to give it a slightly caramelised finish. It was served with the most wonderful intensely flavoured jus – I loved it, but I’m a big lamb fan.
I’m glad you had enough to eat and didn’t have to nibble the centerpieces! The meal looks fantastic with a great variety of tastes and techniques. How lucky to have this great program available to share the city love with the regional locations. The lamb would be my pick too, but the smoked duck would be hard to beat, yumm…
I’m glad I’m not the only one with a dodgy sense of direction! 😛 And I’m intrigued by that pressed lamb dish along with everyone else! 😛
I would love to visit the towns on the Murray River. So much local produce to try.
Lucky duck!
The others can have the pressed lamb, for me the dessert please! Now why don’t my desserts look like that?
A lovely day Amanda.
I love the sound of the citrus cured salmon !! That would be my pick of courses – if I had to, that is !! What a feast !!
What beautiful food! I would love to attend such an event.
How inspiring to read about gourmet food venues in our Riverland.
Recently I was more than happy with my lunchtime experience at the Loxton Hotel. The food and service were both excellent.
And a return to Banrock Station didn’t disappoint.