The Regional Food Identity Limestone Coast Food officially launched the beginning of the Limestone Coast Real Food Trail project on Tuesday 26 August at Cellar 3 Poplars Winery in Coonawarra, South Australia.
To kick off the day 40 Limestone Coast Food members participated in a hands on cooking demonstration by Australias Premier Indigenous Chef Mark Olive (aka the Black Olive).
Mark prepared two dishes for Limestone Coast Food members
Native herb encrusted emu salad with damper and Fillets of trout in paperbark, all using ingredients from the Limestone Coast region.
Mark Olive is Australias most acclaimed Aboriginal chef and a proud Bundjalong man, Project Manager, Ms Jenni Ling said.
For the past 20 years, Mark has had a passion for bringing the vibrant colours and earthy tastes of ancient outback flavours and food to dining tables across Australia and throughout the world, and that is certainly what he did right here in the Limestone Coast region, she said.
The cooking demonstration was followed by the Official Project Launch of the Limestone Coast Real Food Trail a Tourism Food Trail that will showcase the diverse range of food now available across the Limestone Coast region of South Australia.
We are very excited to finally launch the Real Food Trail project, Jenni Ling said.
Limestone Coast Food