Locavore Restaurant: Keith puts his taste buds to the test in the Adelaide Hills region of South Australia
We all know about herbivores - they eat grass and carnivores eat meat - but Locavore? It means to eat local and the Locavore Restaurant in Stirling they take it literally. Where possible, everything on the menu is sourced from within 100 miles, or a 160-kilometre radius. It's the brainchild of Chris March who brims with enthusiasm for the so-called 100-mile diet.
Chris March, Locavore: "When we discovered the locavore concept we worked out there was no-one in Australia doing it. So we sat down and drew our circle on the map and astounded ourselves at what you can get within that 100 mile radius."
He's right. Within 160 kilometres you can source almost anything for a top menu. The produce of the hills, the wheat belt, the market gardens of the plains, Yorke Peninsula, the gulf waters and even much of Kangaroos Island. It's all a veritable food bowl without rival. Chris says it's not just good to be local - it's also good for the environment.
Chris March, Locavore: "There are lots of horrible stats out there on food miles. For example a recent Australian Choice Magazine found the average basket of food in Australia has traveled 73,000 kilometres - 25,000 of those within Australia."
The locavore philosophy began in Canada in 2005 and grew quickly becoming the Oxford American Dictionary's new word of the year by 2007. British born Chef, Freddie Monaghan has embraced the concept too and he doesn't need to go far for his ingredients.
The proof of it all is in the pudding - or in this case the kitchen - and Freddie's ticking all the right boxes. His homemade salad of sauerkraut is made up of local red cabbage and Forest Range granny smith apples and the Coorong Berkshire Port Bellies are lightly fried off in some in Aldinga Lane Olive oil. He says the locavore principle not only keeps his menu fresh but imaginative.
Freddie Monaghan, Chef: "You might think of really nice ideas you want to do and then realise that that product is not available within the 100 mile circle. So you go and you look for a product. That's half the fun of this - finding what you're looking for."
A salad made up of local rocket, baby spinach, organic tomatoes from the Organ Market across the road of course, and fresh herbs. A little more olive oil to taste. On goes the pork and another locavore tapas is born. Then there's the Yaddah Yaddah Platter - a dish you share while you have a bit of a yaddah!
And it all comes from within a 160 kilometres or so. The wall of wine for example is ALL Adelaide Hills, and the fridge is full of local boutique beer.
Chris March, Locavore: "We don't have French mineral water and we don't have Scotch Whisky but we do have a South Australian single malt whisky. There is one - you can find it if you go looking, it's out there. And the trick is to find an alternative.
"If anything is ever questionable about where it comes from we pass over these other principles - it must be organic, if not, it must be at least family farmed or a family business. Coffee's a good example - we can't grow that here so our coffees are fair trade, rainforest alliance coffee but it's roasted by a local family owned business."
You'll find Locavore at 49 Mount Barker Road in Stirling. They're open every day except Monday. They also do catering.
The Locavore
49 Mount Barker Rd
Stirling
Ph 8339 4416Published 23rd August 2009
