Australian chef to showcase South Australian food at Beverly Hills restaurant
Celebrity chef and Australian food personality Curtis Stone to give Maude a southern flavour.
The bushfires that ravaged Australia were big news internationally, the burns resulting in a countless amount of damage, displacing many people and animals, and impacting communities across the continent. Thankfully, after a good deluge of rain, and after the heavy commitment of firefighters (both Australian and from overseas), the fires are now contained and communities can now direct their energy and focus to the rebuilding efforts.
While the vast majority of fires were located on the eastern side of Australia, the state of South Australia was also greatly affected by its own series of infernos, located on Kangaroo Island, in the Adelaide Hills, in the state’s southeast and on its peninsulas. A recovery campaign titled #BookThemOut has kicked off, aiming to encourage a tourism-led injection into those affected economies.
On top of those efforts, Australian celebrity chef Curtis Stone has also directed his energies into lifting this region of Australia, with his Beverly Hills restaurant, Maude, presenting a menu based on produce from the area. These meals are also paired with wines from South Australia, a product in which many South Australians hold a degree of pride - big reds from the Barossa and McLaren Vale regions, with white wines from the Adelaide Hills.
Photo courtesy of d'Arenberg wines, based in South Australia's McLaren Vale
Stone has been a prominent figure in Australian food culture, and has spoken of his intention to cast a spotlight on South Australia for some time.
“South Australia is an amazing gastronomical destination within Australia,” he said, “I’d been wanting to showcase the region at Maude for some time, and I couldn’t be prouder of what we’ve put together.”
According to Forbes, the menu will feature at Maude through to March 28, and pays tribute to the state’s aquaculture industry, as well as featuring tastes reminiscent of Maggie Beer’s farm on in the Barossa Valley, such as pheasant.
Chef Curtis Stone with renown food icon Maggie Beer - Image: Wade Whitington
Flavours that guests can anticipate stem from items such as quandong and wattleseed. Expect such creations as a milk curd with black truffle, spiny lobster with turnip, citrus and vanilla or a vegetarian Aussie Hand Pie, as pictured below.
Aussie Hand Pie, Celery Root, Rutabaga, Green Garbanzo - Image: Stan Lee
Profits from the menu will be received by Stone's 2020 @Commit2One Charity partner Drought Angels, who are a women-founded non-profit who seek to provide help to Australian producers who are affected by high-impact disasters such as the recent bushfires.
The capital of South Australia, Adelaide, is currently in the midst of a season the locals title “Mad March”, due to the number of events that occur at this time of year (even if it does overlap with February). It is a busy time of year with the city featuring an eclectic range of events, such as a festival for world music (Womadelaide), a writer’s festival, the second-largest Fringe festival in the world (behind Edinburgh’s famed event), an art’s festival and even a car race through the city streets.
South Australians are fiercely proud of what they can make and produce, and would likely be thrilled that the region of the world will be featured in a restaurant in Beverly Hills.
Andy Hunt is a freelance writer and editor based in South Australia, who writes on food, automotive, and technology.