Fleurieu Food and Wine a Finalist in the SA Tourism Awards for 2026 after taking out Gold in 2025
A small family cooking school from the Fleurieu Peninsula, back in the running at the SA Tourism Awards, and the spring weekend that goes with it.
John’s Beef Short Ribs in Red Wine on Wattleseed and Pepperberry Mash
Picture it. The light fading over the Fleurieu, a bottle of Shiraz already open, and two short ribs sinking into a slow red wine braise that has been quietly working its magic for five hours. The house fills with the scent of thyme and reduced wine, the kind of smell that makes you want to…
Fleurieu Lamb Shanks with Rosella Jam and Native Spice Rub
Slow-braised lamb shanks with wattleseed, pepperberry, rosella jam and McLaren Vale Shiraz. A Fleurieu Peninsula recipe celebrating Australian native spices.
Brown Butter Lemon Myrtle Tagliatelle with Burrata
There’s something deeply satisfying about the moment brown butter hits its sweet spot, that nutty, toasted aroma that fills the kitchen and makes everyone stop what they’re doing to breathe it in. This dish takes that moment and layers it with the unmistakable fragrance of lemon myrtle, one of Australia’s most extraordinary native ingredients. Paired…
