By Themis Chryssidis and Callum Hann
Many of us will use the Easter break as the perfect opportunity to pack the Esky, escape the city and head towards our beautiful South Australian countryside. But what food and drink should you pack before heading off on your relaxing weekend?
Themis Chryssidis and Callum Hann, the talented foodie duo behind Adelaide cooking school Sprout have put together their ultimate list of Esky-approved, road trip-ready SA produce, so you can make the most of everything SA has to offer – from the destination to the cuisine.
Check out Sprout’s “must packs”:
- Coffee and a percolator. Nobody likes a coffee-deprived Easter guest!
- Seafood. Depending how far you have to travel consider frozen seafood that you can cook when you arrive at your destination. Our baked salmon recipe below is super simple, full of flavour and can be cooked in either an oven or a barbecue.
- Figs and pomegranates. These fruits are only available for a short time during autumn so indulge while you can. They are delicious in salads, with yoghurt and granola or perfect as part of a cheeseboard.
- Free range eggs for breakfast or to boil and add to salads and sandwiches.
- Dry spices and herbs as quick flavour boosters.
- Beetroot, Brussels sprouts, carrots, pumpkin and cauliflower, all firm vegetables that lend themselves well to roasting and grilling in an oven, barbecue or fire. (*Just remember restrictions apply for taking fresh fruit and vegetables into the Riverland fruit fly exclusion zone, more info here.)
- Quality buns. Hot cross buns filled with real fruit and plenty of spices. We love the hot cross buns at Wild Loaf and Dough at The Adelaide Central Market and of course you can’t go wrong with Kytons, they’re an SA institution.
- Chocolate. Rich dark Haigh’s chocolate is a must for any Easter road trip.
- Cheese and crackers. Section 28 from the Adelaide Hills make some beautiful semi-hard cheeses that travel well. Pair with Tucker’s wholegrain crackers or artisan sourdough.
- Red wine. A medium bodied, spicy number to match the chocolate and hot cross buns!
Sumac baked salmon with pomegranate tabouli
Ingredients: (Serves 8)
3 bunches mixed baby beetroots (or substitute 1 bunch beetroot)
1.5kg side of salmon, skin off
1 teaspoon fine salt
1 tablespoon sumac
2 cups freekeh
1 bunch parsley, chopped
1 bunch mint, leaves picked
2 shallots, thinly sliced
1/3 cup pistachios, roughly chopped
Juice of 1 lemon
2 tablespoons olive oil
- Preheat oven to 200°C. Trim beetroot, then wrap beetroot in foil, place on a tray and roast for 45 minutes or until tender when pierced with a knife. Remove beetroot from oven and allow to cool slightly. Wearing gloves to avoid staining your hands, peel and quarter the beetroot.
- Reduce oven 160°C. Line a large roasting pan with baking paper. Place the salmon on the paper, and rub with salt and sumac. Bake salmon, uncovered, for 12-15 minutes or until the flesh flakes away easily.
- Meanwhile, bring a large saucepan of water to the boil. Boil freekeh for 15-20 minutes or until tender. Drain and set aside.
- Cut the pomegranate in half and hold cut-side down above a large bowl. Use a wooden spoon to tap the pomegranate until all the seeds fall out. Combine three quarters of the pomegranate seeds with the beetroot, freekeh, parsley, mint, shallot, pistachios, lemon juice and olive oil in a large bowl.
- Slice or flake the salmon into portions and serve the tabouli garnished with remaining pomegranate.
- Have a happy and safe Easter surrounded by family, friends and delicious local, seasonal produce!
Themis is an Accredited Practising Dietitian and managing director of Sprout. He loves good food, great wine and sharing these with friends and family. He is passionate about food and health and helping others to understand how these can be enjoyed together!
Callum, a cook and author, founded and operates Sprout with Themis. He draws his inspiration from the seasons and using the best possible local produce. He loves to show people how easy it can be to create quick, delicious and healthy meals.
Top image: Ikara-Flinders Ranges National Park, photo courtesy SATC, John Montesi
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