Tasting Australia: Slow Food at Otherness

On Thursday, May 8th, Otherness welcomed guests for a celebration of Slow Food. In a special dinner paired with Piedmont and local wines, Otherness honoured the traditions of Italy’s Slow Food movement.

Chef Emily Thomas drew on her time working near the Italian town of Bra, the birthplace of Slow Food, and collaborated with Sam Smith and Sandor Palmai on a menu that reflected the relevance of Slow Food principles within contemporary, Australian, regional dining.

At the end of the evening, we received the Slow Food Snail of Approval, presented to us by the Leader of the South Australian committee, Rosa Matto, for demonstrating and achieving the Slow Food manifesto. This international recognition aims to inspire farmers, growers, producers, chefs, restaurant/café owners, food artisans and food outlets to use and promote the Slow Food principles of Good, Clean and Fair food from our regions.

Breaking Bread Baguette with Cultured Butter & Dill Pickles

2023 Otherness ‘Urth’ Riesling (made by Pikes Winery) Clare Valley, SA

2018 Otherness ‘Skuld’ Museum Release Riesling (made by Ian Hongel) Eden Valley, SA

‘Breaking Bread’ shares the premises of 38 Murray Street with Otherness Wines. Artisan baker Sarah Voigt inhabits the kitchen space between the hours of 0300 and 0700. We open the doors in the morning to the lingering aromas of freshly baked sourdough.

It’s another manifestation of the principles of Slow Food where efficiencies are achieved through two complimentary businesses sharing a kitchen.

The gherkins for our dill pickles are grown by Julian from Pezzaniti Farms in Angle Vale; the recipe for the pickles by the late Colin Gramp was sourced from the well-loved tome ‘Barossa Food’ by Angela Heuzenroeder.

Jersey Cheese, with Pezzaniti Figs, Walnuts & Basil

2024 Otherness ‘Bagatelle’ Grenache Rosé (made by Mark Bulman) Barossa Valley, SA

2024 Emmalene Pinot Gris – Adelaide Hills, SA

Tweedvale Dairy sources milk from small dairy farms around the Adelaide Hills and works closely with the farmers to ensure that the cows live a stress-free contented life, eating a balanced diet of dry and green feed throughout the year.

The making of this soft cheese results in two by-products, ricotta and whey, both of which contribute to Otherness menu items, ensuring that we get the most from this beautiful milk. The figs for this dish come from Julian Pezzaniti; the walnuts are from Carlyle Farm (next door to Hutton Vale Farm).

Ravioli of Eden Valley Hare, Hazelnuts & Ricotta Salata

2023 Otherness ‘Fratres’ Cabernet Franc (made by Alex MacClellend) – Barossa Valley, SA

2021 Otherness ‘Harmonica’ Aglianico (made by Craig Stansborough) Barossa Valley, SA

The hare from this dish have been hunted by Emily’s father in law on local farms where he has been keeping this feral (but excellent) resource under control for many years. The hazelnuts were contributed by the Barossa Valley Truffle company on Craneford Road where the truffles are grown beneath hazelnut trees. The Ricotta is a by-product of the Jersey Cheese.

Roasted Abelsway Buttermilk Chicken with Dirty Inc Chickpeas, Artichoke alla Romana & Hutton Vale Rocket

2010 Solita Nebbiolo (made by Chris Ringland)

2023 Fratelli Revello Langhe D.O.C Nebbiolo

Abelsway are pastured raised birds farmed in Eudunda. Their philosophy is based around regenerative, ethical farming which results in high quality produce, better for both the planet and our health. The buttermilk with which the chicken is roasted, is a by-product of our house made cultured butter.

The artichokes come from Pezzaniti Farms in Hillier where Julian is passionate about growing old world varieties of vegetables. The rocket is from Hutton Vale Estate, where Sandor is tending the gardens. The chickpeas are from Dirty Inc on the Yorke Peninsula.

Yoghurt Cake with Food Forest Pistachio Skin Jam & Pomegranate

Naked Run ‘Der Zweite’ Riesling – Clare Valley, SA

We have an annual ritual in the Otherness kitchen where we make pistachio skin jam.  Anne Marie at The Food Forest in Hillier grows the pistachios and one day while picking through the fresh nuts with Emily she suggested that we make a jam out of the skins as they do in Persia. It’s a time-consuming but rewarding process that is only possible when you have access to the trees. The pomegranates also come from the Food Forest.

A special thank you to the following producers & their incredible products used in our dinner.    

Breaking Bread

Tweedvale

Pezzaniti Produce

Carlyle Farm

Hutton Vale Farm

Fred Guyatt

Barossa Valley Truffle Co.

Abelsway

Dirty Inc.

Food Forest

Ringland Vintners

Emmalene Wines

Naked Run Wines

Lastly, a big thank you to Slow Food South Australia!

Rosa, Emily, and Sam with the Slow Food Snail of Approval.