Last night Adelaide Food Central went to Jamie’s Italian for a celebration of The best of SA Produce. The epic feast delivered some of Jamie’s classic dishes and each course was paired with wine from SA producers; Chaffey Bros, Zonte’s Footstep, Alpha Box & Dice and Mr Riggs. There was a military precision behind the laid back dining atmosphere. If you watched carefully the wait staff were busily collecting used glasses and plates, replacing cutlery between courses and delivering food to tables in rapid succession The kitchen must be congratulated for serving consistent meals to around 150 diners, well timed without losing momentum as so many large dinners tend to do.
We started the evening sipping on a sweet Prosecco cocktail with fresh strawberries called an Italian Kiss. As we mingled and moved to our table we enjoyed assorted Crostini of Peperonata, Smoked Salmon and a Primavera of Spring Vegetables.
Some would argue that a meal at Jamie’s Italian is not complete without one of their famous planks and as we settled into our seats the wooden boards were propped on the canned tomatoes ready for keen forks and eager stomachs. The Meat Plank featured assorted salumi, bocconcini, pickled olives, sliced pecorino on crispy bread with chilli jam and Jamie’s crunchy slaw. We followed this with a mound of creamy Burrata, the modified mozzarella surrounded by locally grown tomatoes and basil oil accompanied by music bread. To round off the starters was a plate of carpaccio, the thinly sliced beef fillet having been lightly cured in lemon juice and briefly cooked. Topped with pickled asparagus spears and shaved pecorino.
Moving on to main course we started with a light pasta of al dente Orecchiette in a basil pesto with locally grown wild garlic. A fresh grating of parmesan added a little more richness to the tasty, zingy pasta. A fillet of roasted Mulloway with a delectable crispy skin is nestled in vignole – a classic Roman vegetable stew that celebrates the arrival of spring. In this case peas, broad beans and leeks were the standouts in the comforting white wine sauce. . We then tucked into a juicy Barossa Valley Black Angus aged rump with salt baked baby beets, wild garlic and a healthy serve of sautéed spinach. Bearing deep grill marks the beef was incredibly tender and the table agreed this dish was a winner.
To finish we indulged in a monster sized cheese board with local blue, triple cream and chevre as well as a slice of Polenta Cake finished in Kangaroo Island honey, whipped cream and pomegranate seeds. The cake was light enough to be enjoyed on a very full belly and allowed the beautiful honey to shine.
As a long-time fan of Jamie’s Italian I was very excited to attend this event. The seamless service, warm hospitality and delicious food from start to finish showcases that Jamie’s is one of Adelaide’s best dining experiences
Words by Kate Wilkinson
WHERE: 2 King William St, Adelaide