Tag: South Australia

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Mamacita brings tequila + tacos to Pulteney Street

Mamacita, a new concept in Mexican cuisine and drink, has opened at TRYP by Wyndham on Pulteney Street, setting itself up to become a hot new destination for foodies and bar goers.

If you’re a tequila afficionado its where you’ll want to be, with shelves devoted to a collection of more than 50 tequilas (and climbing).

Guests can choose from an enviable range of margaritas – or to build their own – and to heat their meal with chilli sauces featured on a scale ranging from mild to eye-wateringly hot, one of which requires a waiver to taste.

Mexican classics including delicious tacos, quesadillas, nachos, chipotle marinated chicken, chicken wings and pork ribs all feature on the menu, alongside more adventurous choices for the gastronome: carne asada with 12-hour slow roasted and marinated scotch fillet, cured king fish in lemon and lime, and yuca fries made from the yuca root, commonly found in South America and the Pacific.

The mouthwatering menu has been created by Director of Food and Beverage, Valentin Corchado, a food and beverage leader with extensive experience across Europe, Asia and the South Pacific, and Chef Somerled Mackay, who lived in South America for several years before settling in Adelaide.

“The team at Mamacita has done extensive research into what makes the most flavoursome food, picked out some truly incredible and distinctive tequilas, and experimented with the best food and drink combinations to develop culinary itineraries capable of taking guests on a journey,” says Chef Corchado.

“Mamacita is set to bring some spice to the Mexican scene in Adelaide and we know guests will be impressed”.

Alongside the plentiful tequilas, Mamacita offers mezcals, which feature a scrumptious smokiness developed during the distillation process.

The Mamacita bar is capable of hosting events for up to 120 people and features private areas ideal for smaller groups.

Breakfast and lunch feature a smaller menu and are served inside TRYP at the ground floor, with dinner served from the restaurant and bar on the first level of the hotel.

See more on Mamacita here.

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New venue & menu for Harvest Kitchen

Barossa Valley restaurant, Harvest Kitchen has moved from Vine Vale to the beautiful location of Jacob’s Creek in Rowland Flat.

Since opening the doors to their new home, the team at Harvest Kitchen has been overwhelmed with positive feedback about their new space and expanded menu.

Harvest Kitchen co-owner Pete Little said the move to the Jacob’s Creek site, just 7km from Vine Vale, is an incredible growth opportunity for the business.

“We can now allow more significant group bookings and more people through our doors”, says Pete.

“Our new home is a purpose-built venue with multiple flexible spaces for diverse group dining and a larger kitchen, enabling us to build on our menu”

“Our menu continues to offer generous, flavoursome and seasonal food, with our kitchen team sourcing ingredients from local growers and producers – think Middle East meets Mediterranean feel, showcasing South Australian produce”.

The collaboration between Harvest Kitchen and Jacob’s Creek came about thanks to a shared philosophy, with both businesses having a strong focus on building community and bringing people together.

“Seeing the number of locals re-engaging with the site as well as the number of tourists coming to see what’s happening, and the ease with which they can move between the spaces, it’s clear to see that this new relationship between Harvest Kitchen and Jacobs Creek holds benefits far beyond just those of the individual brands”, says Pete.

“The walking trails around Rowland Flat and along Jacob’s Creek, along with the golf course just up the road, also make for a compelling day out for any local or Adelaide day-tripper”.

Harvest Kitchen is open for lunch seven days a week from 11.30 a.m. and dinner on Saturday evenings from 6.00 p.m. at Jacob’s Creek Visitor Centre, Barossa Valley Way, Rowland Flat.

Book via the Harvest Kitchen website.

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Recipe collection: Salmon en papillote + Perfect crispy skin barra

Australia’s largest producer of Tasmanian grown Atlantic salmon, Tassal, has announced an extension of its seafood offering just in time for the warmer months.

Alongside salmon, the Tassal range now encompasses Queensland tiger prawns and barramundi from Cone Bay, Western Australia, making the brand synonymous with high quality Australian seafood.

Tassal Ambassador, chef Guy Turland says the versatility of cooking with seafood makes it one of his favourite proteins to cook with.

“I love the simplicity that comes with choosing quality Australian produce, and there are so many ways you can cook them up”, says Guy.

“With the addition of barramundi into the Tassal family, I’m excited to share my recipes and tips using this delicious, and perhaps underrated fish”.

Salmon en papillote (in paper) baked with kimchi prawn head butter

INGREDIENTS

  • 2 Tassal Salmon fillets (skin off)
  • 1 cup prawn heads (& shells)
  • 250g butter, soft
  • 1 cup store bought kimchi
  • 1 tsp ginger, minced
  • 1 punnet cherry tomatoes, cut in half

METHOD

Preheat the oven to 180 degrees.

To make the butter:

  • 1 bunch asparagus, ends chopped and tidied
  • 2 tbsp lemon
  • 1 cup olive oil
  • 1 lemon, cut into wedges
  • Greens, to accompany

In a pot on a high heat, add your butter and cook until golden brown and almost burn (approx. 4-5 minutes). Add in your prawn heads (and any prawn shells you have) and cook for another 10 minutes, smashing and breaking up those shells for maximum flavor. Strain the butter into a bowl (sitting over ice), and discard the shells. Using a whisk, whisk the butter until it re-emulsifies (comes back together in a thick paste), fold in the kimchi and ginger and set aside.

To cook the salmon:

Pull out one long sheet of parchment/baking paper on the bench. Place your asparagus in the middle, then top with your Tassal Salmon, 4 half cherry tomatoes & one tablespoon of the kimchi butter.

Pull up all four sides of the parchment paper to create a pouch and then secure the top by tying a knot at the top using butcher’s twine.

Place in your pre heated oven and bake for 25 minutes.

While your salmon is cooking, mix together lemon juice & olive oil until combined.

Once your salmon is cooked, place your salmon bag on a plate, and using scissors, cut the top off your salmon bag, dress with lemon juice and serve immediately with fresh green salad or veggies.

Perfect crispy skin barramundi

INGREDIENTS

  • Cone Bay barramundi portions
  • Salt
  • 2 tbsp Oil
  • Pepper

METHOD

Start by gently patting the fish fillets dry with paper towels. If you want to take extra precautions, you can leave the fish fillets in the fridge with the skin side up, uncovered, for an hour or even overnight.

Using a sharp knife, score the skin by making slashes. Cut 3-3 cuts, 1 cm apart, and make them about 2-3mm deep, cutting into the skin and slightly into the flesh.

Sprinkle both the flesh and skin of the fish with salt and pepper just before cooking.

On the BBQ flat top, heat oil in a non-stick pan over medium-high heat until you see the first small wisps of smoke.

Place your fillets into the pan skin side down. Then, use your fingers or a spatula to press it down lightly for about 10 seconds. This helps the skin seal flat against the hot surface.

Cook the skin side for 5 – 8 minutes until it becomes crispy in the center and turns golden. You can lift up the fillet to check its progress. Flip your fillet and cook on the other side until your liking (5-8 minutes)

After cooking, transfer the fish to a rack with the skin side facing up. Allow it to rest for 3 minutes.

Serve with your favourite green salad or fresh green veggies.

For more recipe inspiration, visit the Tassal website, and find their range of Australian seafood products for purchase at all major grocery retailers.

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