Date/Time
Date(s) - 06/11/2020
7:00 pm - 11:30 pm
Location
Pinehill at Glenelg
Categories
Featuring guest chef Andrew Fielke, this Australian first, five-course degustation, will help diners learn about edible indigenous plants as they eat their way around our golf course. Each dish will be accompanied by carefully matched wines to taste, all from South Australia.
It is not very often that you walk around a golf course thinking: I wonder which of these plants I can eat? At Glenelg Golf Club we are growing a wide range of indigenous plants. Surprisingly, a number of these plants are edible.
In what we believe is an Australian first – and possibly a world first – our Grazing the Course dinner will help diners learn about edible indigenous plants as they eat their way around our course.
The wild food dinner was suggested by Adelaide chef and Glenelg Golf Club member, Andrew Fielke, who has recently released a cookbook called Australia’s Native Creative Cuisine. The dinner is a unique dining experience and an opportunity for us to promote the importance of our indigenous vegetation.
Bookings
Bookings are closed for this event.
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