Author Archives: Head Chef

Suggestions for stories

This page is slightly still in progress… and lists the topics suggested by local people that may be of interest for film makers to focus on. topics people places histories resources TOPICS: You are free to explore whatever topic you … Continue reading

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Making the Feral Flavours Films

In 2010, a Film Maker in Residence project supported film maker Malcolm McKinnon to come to Quorn SA and work with local residents, to make two short films. Malcolm chose to work with theme “Feral Flavours”, inspired by some of … Continue reading

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Get Your Goat

A tasty short film made near Quorn, in the Flinders Ranges, by film maker Malcolm McKinnon in 2010. Andrea Tschirner, who lives on a property near Quorn, shows an example of the innovative ways people in the region use feral animals for food. Goats are a feral animal in the Flinders Ranges, that if left unchecked destroys vegetation and native habitats, so using them as a delicious food resource helps to reduce their number. Continue reading

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Welcome to Every Dish Tells A Story

Our project recognizes that your food is so much more than just what you put in your mouth… you’re also getting a taste of life, culture and a bit of history too. Our stories currently focus on the communities of the central Flinders Ranges, showing the many different ways that the food of our region reflects our unique environment, heritage and our way of life here. Continue reading

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Out to Launch!

On Friday the 24th September 2010, we held a launch event to promote Every Dish Tells A Story. It was an opportunity for people to learn the stories behind some unique local recipes, to see films about food, and to … Continue reading

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Camels for Company

Jannene and Graham Cannard of Pichi Richi Camel Tours have given tourists the taste of bush tucker since 2006, with tourists given the opportunity to combine a camel ride with a three-course bush food meal. Jannene developed many of the recipes herself, and some are by local chef Bart Brooks. Sometimes the menu includes yabby, from their dams; other bush flavour ingredients include bush tomato, wattleseed, macadamia, quandong , lemon myrtle and wild lime. Continue reading

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Feral’s Camel Stew

Jannene and Graham’s camel Feral, who appears to be in charge of the marketing side of Pichi Richi Camel Tours also, it seems, likes to cook! …a recipe from the story Camels for Company. Continue reading

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Wild Lime & Muntries Brulee

Muntries, also known as native currants, are a sweet wild fruit that grow in the Flinders Ranges, used to flavour this sweet treat. …a recipe from Jannene & Graham Cannard in the story Camels for Company. Continue reading

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Wild Pepper Kangaroo Shasliks

These shasliks are cooked on the barbecue. Kangaroo has a strong flavour which is enhanced by the unique hot chilli/pepper-like aroma and taste of Wild Pepper. …a recipe from Jannene & Graham Cannard in the story Camels for Company. Continue reading

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Wattleseed Tiramisu

Dannielle’s Tiramisu is a favourite of her family. “I used to do it at the restaurants [Red Ochre Grill] and now I do it at Christmas; it’s a Christmas dessert.” Roasted ground Wattleseed is used for flavouring in a variety of ways from baked dishes, sauces and casseroles, to ice cream. Dark-roasted Wattleseed smells of nutty fresh roasted coffee, and is used as a coffee substitute beverage, and as an addition to desserts. …a recipe from Dannielle Murray, in the story The Well Travelled Chef. Continue reading

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