Here’s a flash into this past week in South Australia, video made with 1 Second Everyday. It’s hard to pick just one second to represent each day and sometimes I have a hard time remembering to take video, but I like the digital scrapbook format. It’s crazy to think you can compress an entire year into just 365 seconds.
This week’s video begins with Clever Little Tailor, one of many great new cocktail bars in Adelaide, followed by a vintage tawny tasting right from the barrel at Seppeltsfield Winery. There are the requisite kangaroos in both Barossa Valley and on Kangaroo Island and the sweeping coastal view from my balcony suite at Southern Ocean Lodge. Finally, the shot of the Remarkable Rocks on Kangaroo Island.
The truly memorable moments on my trip though, can’t quite be captured in one second snippets. The connections and friendships formed with people I encountered are what will stick with me most. I found the people of South Australia to be so open, warm and genuine. From my Barossa Daimler tour guide, John Baldwin, rejiggering my packed schedule so I could taste sparkling Shiraz for the first time at St Hallett to Rachel from SATC (That’s the South Australian Tourism Commission, not Sex and the City) whom I dined with at Orana, where we got to cook our own potato damper bread (mine burnt because I was taking photos…but I like my food charred) and tried crispy black ants for the first time sprinkled on hearts of palm. Verdict: I love the texture and would totally toss them into a salad along with puffed grains.
On Kangaroo Island, I met Sarah at the four-seat Kangaroo Island Spirits tasting room, the smallest and most humble bar I’ve ever seen. She’ll serve you her housemade gin, vodka and liqueurs in just a few simple cocktails. The drunken honeycomb affogato with honey walnut liqueur and espresso poured over a walnut-studded honeycomb ice cream ranks in the best affogatos ever.
And I can’t forget Chelsea at Southern Ocean Lodge sending me off with a few extra anzac biscuits to go. I loved the toasty flavor and combo of coconut and Kangaroo Island honey, made by the purist strain of Ligurian bees in the world. Anzac stands for the Australia and New Zealand Army Corps and these crunchy cookies became popular during World War I when the homefront would send them to soldiers overseas since they did not spoil and were easy to ship.
Here’s the Southern Ocean Lodge Anzac Biscuit recipe, from Chef Tim’s mum:
4 cups flour
4 cups oats
4 cups brown sugar
2 cups coconut
160g Kangaroo Island honey
1 tsp bi carb
Melt honey, butter and water in pan
Add bi carb, stir
Add wet to dry, mix 1 minute
Bake 160C till golden, 15-20mins