Alana Brabin is returning to The Enchanted Fig Tree for her second stint as head chef at the iconic Kangaroo Island restaurant, with the aim to transport diners back to their fondest memories with the sheer aroma of what she plans to plate up.
After watching her parents – who were consummate entertainers, known for their musical soirées and delectable culinary creations – whip up delicious dishes for family and friends, Alana knew that she wanted to do the same. Thus, igniting her passion for cooking and leaving a mark on her throughout her entire culinary career.
Her menu reflects the essence of these cherished moments: American River oysters, boobialla, and fig syrup evoke the nostalgia of the beach shack, while pate, mulberry, and macaron transport diners back to cozy afternoon teas with grandma. Alana’s KI Marron mousse, served with crumpet and samphire, pays homage to the countless yabby-catching adventures she enjoyed with her extended family.
Like many of the tree’s dedicated chefs, Alana is deeply committed to honouring the seasons and promoting sustainability through her culinary creations. On her menu, you will find kangaroo, as she passionately advocates for alternative meats that have a lower environmental impact. She incorporates locally sourced edible treasures like boobialla, samphire, pigface, saltbush, olearia, mulberry, and fig leaf, ensuring that her dishes are not only delicious but also environmentally responsible.
When dining at The Enchanted Fig Tree, expect an experience that celebrates minimal intervention, minimal waste, intuitive cooking, and the inviting warmth of fire. Alana’s culinary journey invites you to savour memories and embrace sustainability, all while indulging in an unforgettable gastronomic adventure.
No stranger to the cuisine scene, Alana has been featured at Tasting Australia Town Square, Beer and BBQ Festival, Pinot Palooza and key parts of The Travelling Table Festival.
During her stint on the island, Alana’s business partner Sarah Turner will be collaborating for one night only on February 25. Sarah was awarded chef of the year in 2007 and also works along side Alana at the Big Bad Wolf Catering.
Excited to inspire the next generation of talented chef, Alana is also currently working on her vision of a cooking school and culinary experience at her little patch in the Barossa.
The Enchanted Fig Tree is not only open for lunches four days a week but also offers magical Starlit Dinners three nights a week. As night falls, the tree transforms into a spectacle of colours under the moonlight, providing a captivating backdrop for an extraordinary dining experience.
The Enchanted Fig Tree’s 2024 season runs until April 8, with Port Adelaide’s Pirate Life’s executive chef Rocky Oliver poised to take over the tree on March 23.
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