Dear Members & Guests, 

Please join us for a very special evening

Friday 6 November from 7:00pm at Pinehill at Glenelg. 


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. 

Andrew and Monina Gilbey, Glenelg’s Biodiversity Manager, have been working together to source plants for the menu. From our eleventh hole, we can source a variety of berries, seeds, edible leaves and leaves for flavouring.

The full menu will be released closer to the night, but will include ingredients such as:

Climbing saltbush (Einadia nutans): berries for decoration
Coastal daisy bush (Olearia axillaris): leaves for flavouring
Dianella (Dianella revoluta): flowers
Golden wattle (Acacia pycnantha): seeds
Lemon-scented grass (Cymbopogon ambiguus): leaves for flavouring
Muntries (Kunzea pomifera): berries
Round-leave pigface or Karkalla (Disphyma crassifolium): leaves
Ruby saltbush (Enchylaena tomentosa): berries for decoration


Andrew is a talented, award winning Adelaide chef with 34 years international experience including Switzerland, Austria and London’s Savoy Hotel. Since 1985 his passion in Australia’s overlooked native food resources led him to become a leader in developing a ‘Creative Native Australian Cuisine’.

Signed copies of Andrew’s new cookbook, ‘Australia’s Creative Native Cuisine’, will be available to purchase on the night.


Tickets are available at $120 per person and can be purchased via Credit Card, EFT or House Account* 

To purchase tickets for this limited event, please email Administration, call (08) 8350 3200, or visit our Administration team today.

[Please note, this event is over 18 only]



*Only applicable to Glenelg Golf Club Members. Will be charged to House Account prior to event.