Over the past few years, Adelaide has become quite accustomed to the international spotlight.
The Santos Tour Down Under brings us on to the global stage annually, while the upcoming Adelaide Fringe will be live streamed on the BBC this year. The world’s largest annual gathering of space professionals hits our fair city this Winter for the International Astronautical Congress, and South Australia’s incredible food and wine is commonly showcased around the world in restaurants and homes.
While our food scene is renowned, the chefs who live and breathe the magical world of South Australian tastes, scents and textures, often remain in Adelaide, where we are regularly spoilt by their passion and skill set.
This March however, we’re relinquishing our hold over one of the State’s best, Paul Baker, as he jets off to New York to cook at the iconic James Beard House.
As the Head Chef at Botanic Garden’s Restaurant, Baker has been known to create some mind-blowing dishes, which regularly receive praise (and an ever-growing legion of fans). Both a delight visually, and to the palate, Baker’s dishes and his skill in the kitchen has seen him receive highly regarded accolades such as the coveted title of Chef of the Year in The Advertiser Food Awards.
To be nominated, and chosen, to cook at the historic James Beard House in New York City’s Greenwich Village, is a prestigious feat. Baker will be preparing a meal as part of the ‘Taste of South Australia’ event in this “performance space” for visiting chefs.
His South Australian inspired 10 course menu includes dishes such as Adelaide Hills Lamb with Black Garlic Soubise, Lemon Myrtle, Macadamia Nuts, and Peas. Rather than just settling for amazing wines, Baker is also accompanying one of the dishes (the Shaved Southern Calamari) with Botanic Gardens Vermouth with Kangaroo Island Spirits Wild Gin, Orange Peel, and Myrtle. Sounds amazing to us!
If you happen to be in New York on March 9th, you know where you need to be. Full details on the JBF website here.
About the James Beard Foundation
The James Beard Foundation’s mission is to celebrate, nurture, and honour chefs and other leaders making America’s food culture more delicious, diverse, and sustainable for everyone.
A cookbook author and teacher with an encyclopedic knowledge about food, the late James Beard was a champion of American cuisine. He helped educate and mentor generations of professional chefs and food enthusiasts, instilling in them the value of wholesome, healthful, and delicious food.
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