1. Basket Range wines

This sub-region of the Adelaide Hills is carving out a stellar reputation for its small batch, all-natural handmade red and white wines. The boutique wineries here, including Lucy Margaux, Jauma, Ochota Barrels, BK Wines, The Other Right and Gentle Folk, all practice low-intervention grape growing practices. These sustainable winemakers all come from different backgrounds (some have science degrees, others have worked in large wineries) but share a passion for traditional, artisan winemaking. They all work together as a loose collective, exchanging advice, equipment and labour. Some have embraced biodynamic farming principles. Plantings in the Basket Range tend to be on the small side because of the region’s hilly terrain. Varietals include gewurztraminer, chardonnay, grenache, syrah and pinot noir. Despite only producing small parcels of fruit, each of these winemakers has won acclaim among Australia’s leading wine writers, who describe the experimental Basket Range group as the hottest thing on the winemaking scene right now. 

 

2. Banrock Station

Long known as the fruit bowl of Australia, the Riverland is gradually emerging as a standalone wine region in its own right. Apart from bulk wine production the region is now home to some 25 wineries, such as Angove Wines, Salena Estate and Caudo Vineyards. One of the most interesting projects here is the Banrock Station Wine and Wetland Centre, a sustainable winery which incorporates a large wetland conservation area and a native mallee woodland. Over the past 20 years the winery has invested in a number of environmental projects around the world, contributing millions of dollars over that period. Closer to home the company has restored the nearby wetlands, which are now accessible via a number of wooden boardwalks. Along the way visitors will find information huts and bird-viewing hides; the wetlands are now a major breeding ground for migrating birds.

 

3. Coorong Cockles

In a state that is synonymous with world-class seafood an enterprising operation in Port Elliot, a bustling seaside town has carved out an interesting niche by harvesting local pipis or cockles.

Founded in 2012 The Goolwa Pipi Company has taken what was once an underrated shellfish – often used for bait by fishermen – and turned it into a highly desirable gourmet product. The majority are consumed in high-end eateries in Sydney and Melbourne however a small number are now exported to Asia thanks to the introduction of an innovative packaging system which keeps the pipis at their peak condition. Coorong Pipis are harvested by raking a 60km stretch of beach on the Younghusband Peninsula, southeast of the Murray Mouth. Available in a variety of sizes, pipis are fully cleaned to remove to sand. They can be bought from specialist seafood outlets or ordered directly from the company.. 

 

4. Pangkarra

Long before vineyards were planted in the Clare Valley, the region was a major producer of cereal crops, such as wheat and barley. This fifth generation farm keeps that tradition alive, but today it employs sustainable farming practices in tune with 21^st century. Only organic fertilisers are used on the property. Pangkarra not only grows some of the finest grains, legumes and pulses in South Australia but has also created a range of high-end products such as premium wholegrain pasta, grissini and lavosh – the ultimate paddock to kitchen bench operation.

Flour is milled using traditional stone milling methods, while pasta is dried slowly on racks at a consistent low temperature, which ensures the product’s nutritional qualities are protected.

Products are available at grocers and good supermarkets across South Australia or at the Central Market in Adelaide. 

 

5. Southrock Lamb

Known around the world as a wildlife sanctuary, Kangaroo Island (KI) is also a major agricultural region. Raising sheep is the island’s oldest farming enterprise, but Southrock Lamb has developed an enviable reputation for its free range, stress-free lamb raised on the island’s clean, unspoiled pastures.

Lambs are handled as little as possible and the meat is aged to improve eating quality. Owners Andy and Kate Gilfillan are committed to a sustainable lifestyle.

The couple have deliberately kept their operation on the boutique scale and only process about 60 lambs a month, supplying resorts, hotels, restaurants, farmers’ markets and local cellar doors.

 

6. Hutton Vale

The Angas family, which has been farming the rolling countryside between the Barossa Valley and the Mount Lofty Ranges for over 170 years, has moved from broad acre farming to a more intensive, sustainable model. Today, the historic Hutton Vale property still sells fine wool and free-range lamb, but has expanded its portfolio to include high quality pork, pickles and preserves, and small batch wines – mostly riesling, shiraz, cabernet sauvignon, mataro and grenache.

John and Jan Angas, sixth generation Barossan farmers, also host a small number of visitors on their magnificent 2000-acre property, providing guests with a hands-on experience of life on the land.

 

7. Food Forest

Located on the outskirts of historic township of Gawler, north of Adelaide, Food Forest is a small landholding which has inspired many people around the world to embrace permaculture.

Annemarie and Graham Brookman took over a very unpromising 15 acre property on the Gawler River in 1983 and have since transformed it into a highly productive mixed farm, producing 160 varieties of organically certified fruit and nuts, wheat, vegetables, free range eggs, honey, carob beans, Australian native foods, nursery plants and timber.

Food Forest also makes a small range of vegan-friendly wines, including tempranillo, mataro, shiraz and merlot. They sell their farm-fresh produce directly to the public via its website or at the weekly Showgrounds farmers market in Adelaide.

 

8. Wild Caught Abalone

Abalone, a highly prized mollusc harvested in the chilly waters around the Eyre Peninsula, is one of the most misunderstood of shellfish.

Brothers Damon and Dion Edmunds, veteran abalone divers based in Streaky Bay, are dedicated to educating the general public about the delights of abalone – and supplying the best and freshest wild caught Greenlip and Blacklip abalone.

The brothers run a successful wholesale operation called Streaky Bay Seafood supplying fresh and frozen seafood to pubs, cafes and restaurants around Australia, plus a busy retail shop next to their modern processing plant. Apart from abalone the company also supplies King George whiting, snapper, garfish, calamari, prawns, lobster, crabs and oysters; all seafood is supplied by local fishermen using small boats or hand lines.

Between them Damon and Dion have over 45 years in the abalone trade and adhere to strict environmental protocols. Abalone are harvested by hand from the sea floor, following a mandated quota system. The meat is quickly shelled and placed in an ice slurry and transported directly to the processing factory. 

 

9. Beerenberg Farm

Dating back to 1839, Beerenberg Farm is one of the must-do experiences for foodies in the Adelaide Hills. The beautiful property, just outside Hahndorf, supplies fruit and vegetables that go into the company’s world-famous range of jams, chutneys and condiments and sauces.

Apart from visiting the well-stocked farm shop, visitors can also pick their own strawberries between October and April each year. Beerenberg has over 50 products including mustards, marmalades, chutneys, sauces and marinades, pickles, dressings, dessert toppings and olive oil – all made from fresh local ingredients in the traditional farmhouse style.

The farm shop is open daily 9am to 5pm, apart from Christmas Day.

 

 

10. Barossa Heritage Pork

Along with Aussie Rules Football, eating pork is part of the DNA of South Australia. The early German settlers brought their sausage making and smoking traditions with them and the English settlers brought their famous pig breeds, many of which still thrive to this day.

Barossa Heritage Pork, owned by Michael Wohlstadt, is one of the most respected small pig breeders in the state – there are several others in the Barossa region. Michael’s free range Berkshire and Tamworth pigs graze in the foothills of the Barossa Ranges alongside his Jersey cows.

No food additives, growth stimulants or hormones are used. Apart from various popular cuts of meat, the farm also supplies suckling pigs, hocks, minced pork, whole heads and American spare ribs – plus its own sausages flavoured with fennel, sage and garlic. Meat is available directly from the producer or at the weekly Barossa Farmers’ Market in nearby Angaston.