The easiest way to learn about another culture is through food. This is the idea behind the inaugural Asia in SA Charity Dinner which is held at the InterContinental Adelaide. Food in the form of an eight course degustation, using the finest produce, and prepared by 8 of the world’s most brilliant chefs will unite both Asia and South Australia. The gourmet rockstars this year include Cheong Liew, Tony Hart, Alvin Leung, Jeffrey Tan, Ikuei Arkane, Adam D’Sylva, Pierrick Boyer and Mark Normoyle. Funds raised from the charity dinner will support SAHMRI and Opportunity International Australia.

Adelaide Food Central was invited to sample the dishes on offer. All food and drink were provided free of charge.

What a unique combination! The sweet succulent blue swimmer crab is a contrast to the chewy popcorn, but it works surprisingly well.

The other starter was the Cured Duck Breast with Beetroot Jelly and Freeze Dried Raspberry. The saltiness of the cured duck breast is well balanced by the sweetness of the beetroot jelly and raspberry.

Lobster in any form is good in my opinion and this dish is no different. The lobster meat was juicy and succulent and the flavour was heightened by the subtly spicy Sichuan hollandaise sauce.

Coming from a culture that prizes abalone, this is a dish my parents would love. The abalone was tender and slightly chewy. It was well complimented by the subtle saltiness of the duck and creamy texture of the duck liver.

Good quality cooked beef can be easily broken apart with a kitchen utensil and the meat in this dish did just that. The beef was tender and succulent, and the lovely pepper flavour really livened things up.

The ocean trout was silky smooth and delicate. It was complemented by the sweetness of the pickled carrot and beetroot and the contrasting texture of the kale crisp.

One of the most artistic dishes I’ve seen is this one. The distinct tart flavour of the cheese is well balanced by the refreshing quinoa salad.

I’ve had kangaroo before but never in this form. The thinly sliced fillets were firm and the sweetness from the pear and cranberries gave this dish more depth.

Last but not least was the dessert. A stunning work of art that should be on every fine dining menu. The chocolate was rich and decadent, and was complimented by the raspberry and vanilla. I was told there was Sichuan pepper thrown into the mix but I couldn’t really taste it.

Asia in SA has a done a great job in bringing together people from Asia and South Australia. Not only does it help build relationships but it increases the understanding between different cultures. This is made easier through the use of food cooked by world class chefs and premium quality ingredients.

The next charity dinner is 12 months away is certainly something to look forward to!

Words by Linh Nguyen

WHERE: Intercontinental Adelaide, North Tce, Adelaide