After a week spent travelling around some of South Australia’s most wonderful food regions on the Tasting Australia media famil, I’ve been dying to get back into the kitchen.
In particular, I’ve been keen to make this dish – Red Quinces, Haloumi & Rye – inspired by the work of two different Chefs – Mark McNamara, outgoing Head Chef of Appellation at The Louise and Simon Burr, Head Chef of Kangaroo Island Sailing.
Last week I found myself sailing around the Fleurieu coast on Lady Eugenie, Kangaroo Island Sailing’s 21 metre long ketch rigged yacht with a dozen international food media. While we sipped sparkling wine and enjoyed the sun and spray, Simon prepared delicious canapés in the small kitchen below deck.
