In the latest food venture at Adelaide Airport, it’s all about ‘ingredients less travelled’, specifically those grown or produced within a short distance from the airport.
The appropriately named 100 Miles – a concept of Emirates Leisure Retail – has opened within the newly expanded domestic and international terminal.
The restaurant will source its ingredients from many local producers including Beerenberg, Bickfords and Fleurieu Milk Company, as well as Adelaide Central Market suppliers such as Lucia’s Fine Foods, Mushroom Man and the Mettwurst Shop.
The drinks menu similarly features Pirate Life Brewing, Kangaroo Island Distillery, and a wide range of wines from the Barossa, McLaren Vale, Adelaide Hills, Clare Valley and Eden Valley.
Today, we had the opportunity to sample some of the menu and here are our thoughts:
Riviera Bakery brioche, Barossa Valley 28-day dry aged smoked bacon, Adelaide Hills aged cheddar, Meadows free range fried egg, house made rosemary and sweet heirloom tomato relish
You really can’t go wrong with a classic bacon and egg roll, however, the inclusion of quality ingredients does take it up a notch or two. The bacon is thicker than normal and its saltiness is balanced by the subtly sweet relish.
Fleurieu Milk Company yoghurt, roasted Willunga almonds, Fleurieu Peninsula strawberries, Riverland quince, fresh mint
Sometimes it’s the simplest dishes that are often the best, which is very true in this case. The combination of smooth creamy yoghurt with crunchy almonds and sweet strawberries would satisfy most appetites.
The Mettwurst Shop pepperoni, sugo, fior di latte, Kangaroo Island honey, dried rosemary
If you’re looking for traditional Italian style pizza, you’ve come to the right place. The tried and true combination of savoury pepperoni and sweet honey is always a winner.
South Australian Angus beef pattie, Barossa Valley 28-day dry aged smoked bacon, house made barbecue sauce with 78 degrees whisky, lettuce, pickled onions, served with shoestring fries tossed in rosemary sea salt
Under the generous leaves of lettuce was a thick well-seasoned beef pattie that was cooked to perfection. The thick slices of bacon were balanced by strands of pickled onion, and the all the ingredients were brought together by a tangy barbecue sauce.
The locally inspired, regionally sourced food and beverage concept is an Australian first.
The philosophy translates into a more sustainable and more flavourful dining experience, and harnesses community spirit by involving those closest to the source with a passion for all things food, wine, beer and beyond.
The shift of focus in both the airport space and the general Australian hospitality scene to locality, regionality and sustainability is a major driver. It’s something that both domestic and international passengers wanted as part of their travel experience.
There are currently plans to take this concept and open more venues with the same philosophy of ingredients less travelled in other ports around Australia and beyond.
We’d like to take this opportunity to thank the staff at 100 Miles for their warm hospitality, as well as Diana and James from Emirates Leisure Retail for making the experience possible.
For further information, please visit https://bit.ly/3blYKQL
WHERE: 1 James Schofield Drive, Adelaide Airport