Merrick Watts loves Tasting Australia

Favourite funnyman cannot resist South Australian food.

Merrick Watts is known as one of Australia’s most popular comedians, but few would know the Sydneysider has a soft spot for South Australia.

Growing up in the southern suburbs of Adelaide, one of Watts’s favourite memories is undoubtedly his first visit to Christies Beach, a moment described as a thrill for a young boy who had spent the prior years in the oceanless Broken Hill.

Having lived and married wife Georgie at Port Willunga, there’s no doubting the Watts family’s love for the iconic beaches of a place he spent many years of his life.

And that love has continued to now, with Merrick regularly visiting Adelaide, and its premium celebration of food and drink, Tasting Australia.

Watts is particularly passionate about South Australia’s produce and says recognition is growing interstate.

“As someone who spends a lot of time here but lives interstate - so has an ear to the ground elsewhere -  you’re starting to hear Adelaide produce be talked about as the example of quality,” Watts said.

“Just by knowing that something is made in South Australia… gives it a pedigree.

“If it’s good, that’s one thing, if it’s from South Australia, it’s probably better produce.

“Everyone knows that the wine here is the best in the country, arguably the world.

“The association of quality, now, for produce, is with South Australia.”

Experiencing as much of Tasting Australia as possible was high on his agenda for the 10-day festival’s opening weekend, with events including the Glasshouse Kitchen: Spice event featuring programming director and principal at Gourmet Traveller’s No. 1 restaurant Orana Jock Zonfrillo with internationally acclaimed Chilean chef Rodolfo Guzman.

He then worked his way through a gin blending experience as part of the East End Cellars Masterclass with Kangaroo Island Spirits before attending the opening weekend party at the d’Arenberg Surrealist Ball at the Cube.

Tasting Australia runs from 13-22 April 2018.

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