Outback MagazineOutback Magazine


Flinders feral food

Living off the land takes a new meaning in South Australia's outback

Story: Nigel Austin
Photos: Leon Mead

Flinders feral foodDeveloping a regional cuisine for South Australia's Flinders Ranges hasn't been easy. But the Flinders feral food prepared by Jane Fargher and the chefs at the Prairie Hotel at Parachilna has helped place the small hotel firmly on the national map.

The menu, which features kangaroo, wallaby, emu, camel, goat and a range of native plants, is eagerly savored by the hoards of visitors who materialise at meal times from the surrounding ranges.

The focus on Australian native cuisine has helped develop the hotel into a genuine food experience. The mostly local native produce continually surprises people, especially interstate and international visitors, although Jane says an increasing number of restaurants are now catching on.

A Prairie dinner menu menu prepared by chef Darren "Bart" Brooks might start with a native pepperleaf damper, sundried tomato an damper, or roo tail soup. Main courses could include a feral mixed grill of kangaroo chop, emu sausage, wallaby rump, kangaroo shaslick, bush tomato relish, chunky chips, bacon and a chook egg. Story end

Full story Issue 5, June-July, 1999

Go to:

Subscribe today

Subscribe now and receive each bi-monthly issue for only $45 mailed to any address in Australia. Overseas rates at Subscription Centre. OUTBACK has been Australia's fastest-growing magazine for the past two years in a row.

R.M. Williams Summer 2004/5 Catalogue

Visit rmwilliams.com.au for R.M.Willams history, news and the on-line product catalogue