2020 BackSA Gift Guide

Method Preheat oven to 210°C. Cut kipfler potatoes in half lengthways. Place on baking tray, drizzle with 2 tablespoons of olive oil and season with flaked salt. Roast for 35 minutes or until golden and crispy. Brush whiting fillets with 1 tablespoon of olive oil. Place in single layer on baking tray lined with baking paper. Season fish with salt and pepper. Set aside. To make carrot purée, remove green stalk from top of leek and discard. Cut remaining leek in half lengthways. Wash thoroughly between layers. Chop into 1cm slices and sauté in butter, with garlic, until soft. GRILLED KINGGEORGE WHITING with SAUCEVIERGE Serves 6 Ingredients 12 kipfler potatoes, cleaned 3 tablespoons olive oil 12 King George whiting fillets Flaked sea salt and black pepper For carrot purée 1 leek 150g unsalted butter 3 cloves garlic 4 medium carrots 400ml orange juice For sauce vierge 2 red onions 4 small carrots 6 cloves garlic 300ml olive oil 1 tbsp fennel seeds 1 tbsp caraway seeds 1 tbsp cumin seeds 100ml red wine vinegar 50g salted baby capers 1 tsp white pepper 1 bunch chives To serve 3 bunches broccolini, dukkah, lemon wedges BrettWorrall, Star ofGreece Worrall has been working in fine-dining restaurants around South Australia for 17 years and has been helming the kitchen at Star of Greece for the past four. He focuses on fresh, local ingredients. starofgreece.​com.​au Summer MyWay Entertaining friends or family over summer? These tasty recipes showcase the diverse flavours of our state. Plus, they’re easy to recreate, making them ideal for relaxed get-togethers. Moderate 12  'TIS THE SEASON TO BACKSA Photography: Duy Dash / Food editor & styling: Annabel Bower / Styling: Alexis Teasdale