Great news for Native Foodies in Adelaide and surrounds for late January! Glenelg Chefs Dave Bridgeman & Zak Kranjcec, along with Native Food Chef and Member Andrew Fielke, are back in the kitchen together to bring you a superb Grazing the Course menu for the last week of January to celebrate Australia Day.
There will be daily specials during the week, leading up to a guest chef dinner on Friday 29 from 6pm. Order from a great selection of entrees, mains and desserts, including pepperleaf damper, kangaroo tail, lemon myrtle prawn curry, and wattle seed pavlova. Much like our very popular Grazing the Course dinner, some of the dishes feature ingredients found on our very own course.
The previous event has been hailed a success in not only growing native plants around the course but in environmental and sustainable efforts by the Glenelg Golf Club. The dinner has been recognised by the GEO Foundation that aims to inspire, support, and recognise the sustainable efforts of Golf Clubs Internationally.
Here’s a preview of what’s on offer during the event, Roast Pumpkin & Saltbush Lasagne & Twice Cooked Kangaroo Tail.
To book a table for the Friday night dinner, please contact the Pinehill Bistro on 8350 3212. No tickets are required, but it is advised to book your spot.
We will have tastings from Woodstock and takeaway wine specials available on the night.
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