Local Produce and Fork on the Road on April 27, 2014

Local Produce and Fork on the Road on April 27, 2014

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Adelaide’s food trucks, vans, bikes and stalls will come together in the Tasting Australia Town Square, featuring local produce and amazing street food to celebrate the opening of the Tasting Australia festival.

Commencing in November 2012 Fork on the Road has developed a strong following with its moving feast of monthly events. This culminated in Fork on the Road winning the Adelaide City Council Australia Day Award Community Event of the Year for 2013.

Fork on the Road has made its reputation on great food and drinks, and these vendors have excelled at using local South Australian produce.  This Fork on the Road with Tasting Australia will highlight a range of creative and innovative uses for South Australian produce.  As with every Fork, this event will also feature something for everyone, with live music and kids activities to supplement the tasty food.

Adelaide’s Food Trucks in their normal operation love to use South Australian produce, as part of this event with Tasting Australia we wanted to highlight this:

  • Bodri’s Chimney Cake Station – South Australian flour in their unique Hungarian chimney cakes
  • Sneaky Pickle – Pastrami we make from scratch using Murraylands Region Angas Beef; Pork Shoulders from Murraylands Region; Turkey Legs are from Bordertown; Red gum wood chips for smoking come from Macdonald Park; and Beer batter for pickles is Coopers Homebrew.
  • Delectaballs – All our products and produce is from SA; Meat from Feast Fine Foods; Dairy from MOO Premium and La Casa Del Formaggio; Vegetables from the central markets; and Bread from Opie’s Bakery.
  • Chimichurri – Locally made chorizo and ciabatta roll
  • ChurrOz – all their churros are made with South Australian flour from Laucke Flour Mills
  • Sneaky Pickle – Handmade locally made Pastrami
  • Little Cake Tin – Flour from Cummins Milling; Diary from Fleurieu Milk Company; Nuts, Fruit & Dried Fruit from Adelaide Hills Fresh Chestnuts, McLaren Vale Orchards and Nick Pezzaniti Almonds; Strawberries from Harvest The Fleurieu; Eggs from their mums backyard; Citrus & Stone Fruit from their own backyards; and handmade Jams & Preserves.
  • Juice Quest (AKA Juicy Juice) uses certified organic produce from SA wherever possible. Our Strawberries are from Organic Point Farms in Gumeracha SA; Spinach, Parsley, Cucumber and Mint is grown by Tony Scarfo on his new farm in Lobethal SA (which is awaiting organic certification); Organic Apples are from Forest Orchards in Forest Range SA, Organic Oranges from Sunlands SA and Organic Watermelon from the Riverland region SA. We also use organic, locally roasted  coffee by De Groot Coffee Co. for our coconut iced coffees, and we make our new Gluten Free crepe batter with B.D. Farm Paris Creek milk and butter, and Katham Springs Bio-Dynamic eggs from Kangaroo Island.
  • Conscious Lifestyles – 100% from South Australia, right down to the River Murray Gourmet salt, olive oil, vinegar, and often native herbs and  spices. Coorong Mullet from the certified sustainable fishery, Coorong Wild Seafood. Kangaroo is from Macromeats, SA wild, ethically sourced and naturally free from antibiotics, hormones etc. All burgers and seasonal salads are housemade from scratch. Homemade sauces are made by Cath and artisan spelt sourdough buns are specially made for us from Riviera Bakery. Approximately 50% fresh produce is sourced through the Adelaide Showground Farmers Market and 50% homegrown and mostly organic or chemical-free.
  • BBQ Caterer – Pork Ribs  from Murray Bridge using south Australian Pigs; Haloumi and Pizza cheeses are made at La Casa Delformaggio at Glynde; Burger Rolls are made by Ciabatta Bakery Glynde; Burger Patties are made from SA mince; vegetables from local adelaide markets; the flour in the pizza bases from Laucke pizza flour (in Strathalbyn).
  • La Chiva – Their chivitas include fresh bread from a local bakery, South Australian free range pork, hydroponic lettuce, coriander and home-made salsas with local ingredients.
  • Satay Hut – Organic Salad from the Adelaide Hills; SA beef and chicken; and Lebanese wraps from Thebarton
  • Gourmet Grillerz – German Kranski and Vienna from Barossa Fine Foods; their burgers are made in the Adelaide Hills using locally grown Angus beef; relish and smoky marinade is provided by Beerenberg Farms in Hahndorf.
  • Peace of Cake – Fruchoc fudge; Bickfords cordials; Beerenberg sauces on the burgers; local veggie burgers; local bakery for the roll; and Simon Bryant’s lentils, sprouts and chickpeas in the hommous.
  • Taste of Spain – Paella with South Australian wild rabbit  and local field mushrooms
  • All-Fired Up Pizza – Pizza bases made local with Laucke flour; fresh produce sourced from Scoop Foods a Fleurieu foods based company; Meats & cheeses from Alexandrina Cheese Co & Ellis butchers both based in south of Adelaide.
  • Candela Latin Foods – They use smallgoods from Barossa fine foods; cheese from La Casa del formaggio; fruit and vegetables from the Central Markets and all their meats are from South Australia.
From an entertainment perspective, this Fork on the Road will feature some great live music performed by young local South Australian musicians; kids craft and once again Dig-a-Dino.