South Australia has a good reputation for high quality fresh food and produce.
The Adelaide Central Market is in the city centre just to the west of Victoria Square and has an enduring reputation for fresh market produce as well as cheeses, smallgoods, fresh seafood, fresh butchered as well as processed meats and a huge range of culinary speciality items bearing an Australian, European and Asian food heritage. The Central Market precinct is the location of Adelaide's small Chinatown and has many Asian food outlets and restaurants. Many cafes, restaurants and retail food outlets line the streets around the Market complex.
The official opening of the Adelaide Central Market was on 22 January 1870. The Central Market was open on Tuesdays and Saturdays with 50 to 100 produce carts. The market sold vegetables, fruit, hay, fish and game meats. On 8 February 1900 the first stone was laid to build the current Central Market façade, which still stands today. In the same year a 40 meter veranda was added.
Adelaide Central Market, Between Gouger and Grote Streets, a little west of Victoria Square, . Mon: closed, Tues: 7AM-5.30PM, Wed: 9AM-5.30PM, Thurs: 9AM-5.30PM, Fri: 7AM-9PM, Sat:7AM-3PM, Sun: closed. The Central Market has over 80 stalls and is South Australia's most visited tourist attraction. �
The state produces citrus fruits such as oranges, lemons, grapefruit, stone fruits such a nectarines, peaches and plums, apples, pears, and table grapes such as sultana and muscatel.
Wheat, barley and oats are staple grain crops, legumes such as peas and many bean varieties are also produced. The state has an extensive market garden industry growing a wide range of vegetables in all seasons. Nuts such as almonds and walnuts are grown near Adelaide and the state has a vibrant high quality olive oil industry.
Seafood is both farmed in sea-water pens, grown in onshore tanks and caught in the wild by line fishing, trolling and trawling. South Australia has a well developed tuna, scale fish, oyster, craysish (lobster) and abalone industry. The cold fresh waters of the Southern Ocean and the two gulfs has historically been bountiful but due to overfishing stringent controls have been brought to bear upon both commercial and recreational fishing. Historically, inland waterways such as the Murray river and the Coorong were also highly productive but have declined drastically due to environmental impacts and degradation.
The state also has a highly developed viticulture and wine making tradition and the industry produces many wine varieties for local, national and international markets.
South Australia also has a good reputation for rearing beef cattle for veal and beef meats, dairy production including milks, yoghurts, fresh and matured cheeses. The state has a strong history of sheep meat production including mutton and lamb. Local game meats include kangaroo and rabbits, which are wild harvested, normally in the mid-north and far north of the state. The poultry industry is well developed and provides both battery farm, free range and 'organic' eggs, chicken, ducks and turkeys.
Adelaide especially has a good reputation for restaurant and cafe dining. Other areas, including the Clare Valley, Barossa Valley and Kangaroo Island have strong regional cafe and restaurant industries that exploit the high quality fresh produce available in those areas.
The ethnic culinary influences and production skills borne by many generations of immigration has helped the development of the food and produce industry in South Australia. Italian, Greek, Polish, German, Malaysian, Chinese and Vietnamese immigrants to the state have had particularly strong influence on the development of the states food culture.
The Most Frequently Asked Travel Questions about South Australia
Where To Stay & Best Hotels in South Australia - updated Apr 2024
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South Australia Travel Guide from Wikitravel. Many thanks to all Wikitravel contributors. Text is available under Creative Commons Attribution-ShareAlike 3.0, images are available under various licenses, see each image for details.
