The objective of the competition is to find a combination of ingredients (and/or products in one or a combination of dishes) that best captures the essence and spirit of Kangaroo Island’s lifestyle. Like Maggie Beer’s pate and pheasant is as synonymous to the Barossa as Paella is to Spain, Kangaroo Island is now searching for a dish that is uniquely Kangaroo Island.
This competition is unique as it a strung out over three years enabling a range of chefs to contribute their ideas: in 2016, the finalists from each year’s FEASTival will battle it out for the title.
Inveterate traveller, passionate amateur cook and writer of food and travel cookbooks Manuela Darling-Ganser will be making a special trip from Sydney to join Adelaide’s own leading native food chef Andrew Fielke to ensure there is a diverse range of opinion & experience for the judging.
Last year, the Signature Dish Competition was won by local chef Tony Nolan who represented the Island beautifully with Kangaroo Island’s King George whiting and Island Pure Sheep Dairy’s haloumi as his signature ingredients. Tony’s selection of the sheep’s cheese pays homage to the resourcefulness of the original farming settlers on KI. Their hardships have led to building one of the most productive food regions in Australia.
“This dish captures the essence of what Kangaroo Island is famous for; rich oceans, fertile farming grounds and fresh open areas,” Tony says.
Sponsored by Southern Ocean Lodge, Sumptuous Magazine and Kangaroo Island Outdoor Action, the winner will be treated to two days of luxury at Southern Ocean Lodge and receive a feature of their winning dish in Sumptuous Magazine.
The challenge starts at 2.30pm at the Thomas Foods International Tasting Kangaroo Island at the Wharf on Sunday the 28th April from 10am – 5.00pm. The competition is one of over 15 events around the Island as part of the FEASTival.
SeaLink are offering day packages to the event from Adelaide.
The eclectic all-day food & wine feast will see the very best of the island’s food, wine & personality creating an opportunity to meet the people behind the produce & products.
Dan Pattingale from Kangaroo Island Olive oil will show you how to smoke Snook in a cardboard box at home. The year 12 students from Kingscote High School will be teaching the adults how to cook gourmet treats on a BBQ and you can join the historic walking tour that finishes up at Fine Art Kangaroo Island’s Feast of Finalists exhibition.
Enabling the adults some down time to enjoy the day, the FEASTival offers child minding, games, fish & squid catching competitions and more.
The all-day tasting menu start starts with Kate Sumner from Kangaroo Island Source who recently created the new Honey and Fig Ice-cream for Peters Ice cream. Kate will be serving Island Pure haloumi on turkish bread rocket & beetroot relish alongside a vegan dish of KI olive polenta with chargrilled vegetables & almond gazpacho sauce.
Matt Johnson from the famous Rock Pool Café (KI version) serves his signature smoked salmon and prawn salads.
Owner of LifeTime Private Retreats, Rachel Hannaford, will be offering at Kangaroo Island Wild Food Cantina wild pork tacos & crackling, KI lamb cartina & a local charcoal fish plate.
KI Wilderness Retreat is opting for the comforting food angle with lamb rogan josh with rice, braised lamb & shiraz pie & pork shoulder with honey mustard dressing.
The iconic Restaurant Bella will be doing what they do best - mediterranean spiced local lamb leg pizza with sheep’s yoghurt; roasted pumpkin and sheep’s feta pizza with rocket & vincott and white chocolate, sheep’s yoghurt & vanilla pannacotta with KI Spirit’s Strawberry Liqueur Jelly, pistachios and saffron pashmak.
Finally Ulonga Lodge will be serving coffee and cakes and the island’s famous honey will feature in ice-creams from both Tracey Zealand’s Honey Ice-cream& Kate Sumner.
Visitors will also be able to see why Kangaroo Island is fast becoming a serious wine producing region; enjoying wine and spirits from Islander Estate, Dudley Wines Kangaroo Island Spirits & Bay of Shoals Wines alongside other wine providers.
And for that touch of something special, Chocol Art & Coffee will be creating edible table centerpieces of decadent chocolate. Punters will then be able to buy a seat at the table to devour them.
All of this is set to the foot stomping Irish/folk band from Melbourne - Buddah in a Chocolate Box. The Kangaroo Island FEASTival’s feature food & wine day will be something very special for every taste bud.
Entry is only $10 ($12 on the day)
Information and bookings: