South Australia's First Dinner Out In The Paddock

South Australia’s First Dinner Out In The Paddock

This November, Out In The Paddock will launch its first outdoor dining experience in the Fleurieu Peninsula, an event concept designed to showcase the very best of South Australia’s produce, culinary talent and picturesque settings.

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Out In The PaddockThis November, Out In The Paddock will launch its first outdoor dining experience in the Fleurieu Peninsula, an event concept designed to showcase the very best of South Australia’s produce, culinary talent and picturesque settings.

With a long history in the hospitality and events sector, Raymond Dahdah and Ally Aoukar understand the role that exceptional produce plays in high quality dining, and, with Out In The Paddock, they have created an event concept that will be a first of its kind for the state.

With South Australia’s most picturesque fields and paddocks as venues – with long tables set in iconic areas including McLaren Vale, the Barossa Valley and the Adelaide Hills – Out in the Paddock’s events will be staged on a regular basis, hosting up to 125 guests and featuring local food and wine served by some of the state’s best-known chefs.

South Australia’s own MastChef finalist Laura Cassai will be the head chef behind the first event, to be set amongst a growing broccolini crop at “Pitchford Produce” family farm in Currency Creek on November 29.

Event creator Raymond Dahdah says he is looking forward to creating a memorable event, which will be themed around its location, as centrepieces and hanging arrangements will feature cleverly crafted fresh vegetables.

“We are so excited to host our first dinner event in November. South Australia has all the best ingredients for outdoor dining – stunning scenery, an abundance of fresh produce, great wines and passionate chefs. Out in the Paddock will bring all those elements together for a truly unique culinary experience,” said Raymond.

“Together with Laura, we are creating a menu with produce sourced from the Fleurieu’s finest food producers. It will include locally grown strawberries from Harvest the Fleurieu and wine varietals from Shaw Family Vintners.”

“On the night, Laura will create an interactive dessert experience by incorporating a chocolate soil garden that she will construct in front of the guests, from which she will serve ice cream cones in the shape of carrots and ginger and carrot sorbet,” says Raymond.

Each event will be delivered at different price points, dependant on location and format, and a variety of packages, including some with accommodation and transport options to cater from intra- and interstate visitors will also be developed.

More info & tickets available at www.outinthepaddock.com.au

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