Written by: Monina Gilbey
In what we believe is an Australian first – and possibly a world first – our wild foods dinner will help diners learn about edible indigenous plants as they eat their way around our course. The dinner will include paired wines donated by McLaren Vale winemakers. The dinner was suggested by Adelaide chef and Glenelg Golf Club member, Andrew Fielke, who has recently released a cookbook called Australia’s Native Creative Cuisine.
Andrew believes that we need to embrace our native foods. He thinks they have to potential to create sustainable agriculture and a form of edible reconciliation with our indigenous people. The dinner is a unique dining experience for our members and the wider community and an opportunity for us to promote the importance of our indigenous vegetation.