DINKUM DINING
Flinders feral food
Living off the land takes a new meaning in South Australia's outback
Story: Nigel Austin
Photos: Leon Mead
Developing
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. 
Full story Issue 5, June-July, 1999
