30 April - By Martina Taeker
By 10am Sunday, the aroma of cooking fires had begun to drift through Adelaide streets. Jock Zonfrillo, creative curator of Tasting Australia, explained at the festival launch how the smell of cooking connects us to the land from where our food comes. He said that in today’s industrialised world, the chef or cook provides a vital link to nature, reminding us that our survival is connected to the health of the planet, and also that our enjoyment of many social occasions is fused to our enjoyment of good food and drink.
Visiting chef Marco Pierre White told the festival audience at Town Square that he is falling deeper in love with Adelaide each day, having tasted everything from curries to organic wines, and believed our wide variety of produce and cultures makes Adelaide an ideal location for a festival celebrating food and drink.
Culinary tourism is a fast growing industry and South Australia is well placed to benefit from this global trend, according to Simon Bryant, creative director of Tasting Australia for the past three years. He pointed out that unlike many other industries, culinary tourism is not built on finite resources, and gives visitors to our state a greater understanding of our place. However, he emphasised that Tasting Australia is also an event for locals, who can feast on what they love best or explore new foods and cuisines, wines, beers and spirits.
Presentations that are fusing fresh, local produce with traditional and modern cooking techniques from many cultures promises to make Tasting Australia 2017 an especially significant event. Food producers, wine-makers, craft brewers and chefs are working together for the next week to provide experiences to suit all tastes, and a variety of budgets.
The launch highlighted that the festival is an opportunity for food producers and chefs to support and learn from each other, while those of us who love to eat and drink will be able to indulge our tastebuds at a wide range of events across the state.