April 2022

Celebrate this year’s Pink Fizz brunch with Adelaide’s top chefs

By Nicole Sayegh

Posted on April 27, 2022

Gather in Town Square Kitchen for a set four-course menu prepared by Tom Campbell (Adelaide Hills favourite The Summertown Aristologist), Sharon Flynn (Daylesford’s The Fermentary) and Tom Tilbury (Press* Food & Wine).

Tasting Australia presented by RAA Travel is Australia’s premier eating and drinking festival will begin this week, and we couldn’t be happier.

One of our stand-out events this year, Pink Fizz on Saturday 30 April, is a celebration of this most romantic of beverages over a lavish brunch.

Bubbles will be paired with each course with top picks from South Australia and beyond.

Festival drinks curator Nick Stock loves pink fizz for its food-friendly nature and sense of fun. This form of bubbles is a relatively recent phenomenon – having burst forth in the exuberant 80s – continues to win new fans.

Cooking on the open flame is a passion for Tom Campbell. He worked at Africola and IGNI before heading overseas to be immersed in vibrant food cultures and traditions, with his experience including London restaurants Leroy and Maos, plus Relae in Copenhagen. On return to Adelaide Campbell settled at the Summertown Aristologist, renowned for its focus on sustainability, traceability, organic and seasonal produce.

Fermentation rules Flynn’s world. Her journey began with an exploration of sourdough and today encompasses a thriving business – The Fermentary – specialising in everything from kraut to kefir. Considered Australia’s foremost expert on fermentation, Flynn’s skills have been honed over 20 years.

McLaren Vale has long been home to Tilbury, who trained under Peter Reschke at d’Arry’s Verandah before stints in Margaret River and Robe. His ever-changing menus are shaped by locally farmed and foraged produce.

Your brunch menu will be paired with the following top pink picks: