South Australia

Watch Episodes from South Australia

Episode 4 | Africola in Adelaide

Episode 5 | The Barossa Valley

Episode 6 | Ethical Lamb Farm

Episode 7 | Oyster Shucking & Crab Raking

SOUTH AUSTRALIA – A hidden oasis of wine, cheese, rolling green hills and windy roads… 

Arriving the week after one of the worst storms in 50 years to hit South Australia, we were all a bit nervous. But we discovered that rain or sunshine, there was always a place and people to welcome us in and share their story.

Memorable Moments
  • Duncan at Africola. One of Australia’s best restaurants.
  • The greenery of the Barossa and learning about wine mixing at Jacob’s Creek
  • Drinking Steingarten. Find it.
  • Hanging out with Dan Moss. What a legend. Visit his restaurant Terroir Auburn in the Clare Valley.
  • Ben Heinrich and family at Wunderbar Lamb, Clare Valley
  • Oyster farming & Crab raking in the Yorke Peninsula
  • Foraging with indigenous tour operator Quenten Agius, also in the Yorke Peninsula
  • Delayed flights. Not.
Dishes Cooked
  • Ultimate Grazing Board with Duck Liver Parfait
  • Lamb Ribs with Orange, Sweet Soy & Star Anise
  • Blue Swimmer Crab Gut Linguine
  • Crispy Skinned Butterfish with Quandong Jam

Discover Recipes from Andy & Ben and recreate
the amazing meals, at home tonight.

Andy AllenSA
July 13, 2017

Andy’s Ultimate Grazing Board w’ Duck Liver Parfait

Cuisine French Ingredients grapeseed oil, for drizzling 250 g duck livers, cleaned salt and pepper 2 French shallots, sliced 1 large garlic clove, sliced 4 sprigs of thyme, leaves picked…
Andy AllenSA
July 13, 2017

Crab linguine

Cuisine Australian Ingredients Salt 250 g linguine 1 tbsp extra virgin olive oil, plus extra, for drizzling 2 uncooked blue swimmer crabs 2 French shallots 3 garlic cloves 6 cherry…
Andy AllenSA
July 13, 2017

Lamb ribs with orange, sweet soy and star anise

Cuisine Asian Ingredients 1.5 kg lamb ribs with the cap removed Marinade ½ bunch coriander stalks and roots, rinsed well and coarsely chopped 1 thumb size piece of ginger, peeled…
Andy AllenSA
July 13, 2017

Crispy-skinned Butterfish with quandong jam

Cuisine Asian Ingredients 2 fillets butterfish, about 150 g each, skin on salt, to taste\ Coriander sprigs and lime halves, to serve Quandong jam 1 tbsp grapeseed oil 1 cup…