South Australia is home to some of the best produce in the world and we only really appreciate it when we travel elsewhere and compare the quality. Adelaide Food Central was invited to Paul’s Kitchen event held at Sean’s Kitchen as part of Tasting Australia’s “in the company of” series. Hosted by two talented chefs and television presenters, Paul West and Sean Connolly, we experienced some amazing dishes that celebrated the best of South Australian produce.
First up on the night was the Wood Fire Grilled Octopus with radish, peas and grilled lemon. The octopus was sliced up into bite size pieces, and was firm and not too chewy. You could taste the lovely smokey flavours which I thought was the highlight of the dish. The vegetables were fresh and crisp, and the tartness from the lemon brought all the elements together. Very light and refreshing, and a great way to start off proceedings.
Next was the Country Style Pork Terrine with pickles and artisan sourdough. I come across terrines quite regularly, particularly at fine dining restaurants. This one was particularly good. Wrapped in bacon, the terrine had nice thick chunks of well seasoned pork. A bit salty on its own but perfect with the sourness of the pickles and the freshly baked sourdough.
The last entree was the Vegetarian Pissaladiere wth smoked red onion, baby capers and caper leaves. A popular dish in Southern France, it resembles a pizza with a slightly thicker base. The smoked red onions are caramelised and give it plenty of sweetness.
First main was the Butternut Pumpkin Risotto with pepitas and parmesan. The risotto had a lovely creamy texture and was full of flavour. The butternut pumpkin provided a burst of natural sweetness while the pepitas added a crunchy texture. Without a doubt, the best risotto I’ve ever had.
The Grass Fed Angus Pure OP Rib with fresh horseradish was truly delightful. The beef was tender and succulent with a bright pinkish centre. When combined with the intense flavour of the horseradish, it was something to be experienced. Such as simple and rustic dish.
Last of the mains was the Barbecued Saskia Beer Chicken with roast heirloom carrots and green tahina sauce. This was the best chicken I’ve ever had. Every piece of chicken was juicy and succulent, even the breast! The skin was nice and crispy, and infused with herbs that you could really taste. The carrots were firm but soft, and complimented the chicken well. A classic, well executed, country style dish.
Come dessert time and we were presented with the Apple Tarte Tatin which was topped with a Tahitian vanilla ice cream. This was unbelievably good. Enclosed in delicate layers of pastry were generous amounts of soft, delicate apple. The natural sweetness of the apple was complimented by the vanilla ice cream.
To complete the night we had the Chocolate Semifreddo with pistachio praline. Cut into nice thick slices, it had the texture of a frozen mousse. The chocolate was rich and decadent with the praline adding a nice crunchy texture.
The dishes we had tonight were simply amazing. In true Paul West style, the food was not over complicated which in turn brought out all the natural flavours of the ingredients. When a talented chef works with premium quality produce, what you get is something truly memorable.
Adelaide Food Central would like to thank Skycity Adelaide Casino for the invitation and hospitality. Thanks also go to Paul West and Sean Connolly for an amazing experience.
WHERE: Adelaide Casino, Station Rd, Adelaide