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We Found Out Why South Australia Is Just One Big Grazing Plate

We Found Out Why South Australia Is Just One Big Grazing Plate

AWOL has teamed up with Andy And Ben Eat Australia to create digital episodes of the full-length SBS Food Network series, discovering some of the best food and travel experiences Australia has to offer.

We’ll be covering off five episodes with the ex-Masterchef contestants, exploring the delicious side of Tasmania, South Australia, Victoria, New South Wales and Queensland. The boys will be taking you through the best restaurants and experiences you can only find in each state: regional cuisine, native produce, community vibes and the small-town charm hidden in big cities.

This week, Andy ventures on down to South Australia. Without Ben by his side, he picks up mates at Africola, fishes for oysters in the Yorke Peninsula and scores quandongs off the side of the road in Ardrossan. He’s doing pretty OK on his own.

We spoke to him about why South Australia is just one big grazing plate and the type of great wine, cheese, quandongs and scenery that you can only find on the right side of the bight.

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Andy enjoys a South Australian sunset with a glass of wine in hand

Describe South Australia in three words.

Andy Allen: Bloody. Spectacular. Scenery

What’s the favourite spot you visited?

AA: It was all so good so I can only narrow it down to two. Sunset at Jacob’s Creek with a glass of wine in hand was pretty epic. The scenery and colours at Pangkarra on our first day exploring the country was amazing. The camera guys were standing in the wheat field with the bluest sky and popping colours of the crops and it looks like it could have only been created in a studio. Amazing.

What was the number one thing you ate in SA?

AA: This is a cruel question. I loved everything that was put in my mouth at Africola – such incredible flavours.

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Andy teams up with Africola head chef Duncan Welgemoed to learn the ropes

What do you think SA does better than anywhere else in Australia?

AA: It’s one big grazing plate with matching wines! Cheese here, oysters there, and wine to match. Yes please.

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Duck liver parfait a must-have on any grazing plate

Any insider tips?

AA: Keep your eyes peeled. We found beautiful native quandongs on the side of the road. And yes, we picked and cooked with them.

(All images: supplied)

Qantas and AWOL are partners of Andy And Ben Eat Australia. Check out more AWOL episodes of the show below.

[qantas_widget code=ADL]Check out Qantas flights to South Australia.[/qantas_widget]
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