Faces and Food of the Fleurieu showcasing local produce

A hard-cover cookbook showcasing food from across the Fleurieu Peninsula is in the works – and the local author believes its going to be a great asset for the region.

Rojina McDonald-Park said the book not only showcases the great food available in the local area, but also the faces behind the food, featuring people all the way from chefs to primary producers.

LOCALS: Author Rojina McDonald-Park with Maxwell Wines head chef Fabian Lehmann, whose signature mushroom dish will be featured in the book.

LOCALS: Author Rojina McDonald-Park with Maxwell Wines head chef Fabian Lehmann, whose signature mushroom dish will be featured in the book.

A total of 70 regional faces will be showcased alongside their signature dishes and products in the first ever edition of Faces and Food of the Fleurieu, which is set to be released around the middle of next year.

Mrs McDonald-Park said the produce available on the Fleurieu Peninsula was of the highest quality and something you are just not able to access as easily elsewhere in the world.

“You just can’t get this anywhere else,” she said.

“I’ve seen the world a bit and there is nothing quite like this region.

“From the people that make your food to those that grow your grapes, they deserve to be recognised.”

Mrs McDonald-Park grew up in the region at her family’s olive grove but ventured abroad to pursue a patisserie scholarship at the famed Le Cordon Bleu in London, which was where the idea for the book developed.

“While I was at Le Cordon Bleu, I wanted to talk to people about where I was from but I couldn’t show them anything,” she said.

“It made me realise how blessed we are with produce on the Fleurieu Peninsula.”

While a coffee table cookbook for her home region is the first project, Mrs McDonald-Park said a second book about local wine was already in the works and more cookbooks about other famous South Australian regions were being looked at.

She said the Barossa was a region rich with history and famous for its food and wine that she wanted to explore one day.

Each producer or chef will get a double-page spread to showcase what they have to offer and books will be distributed directly through those who are featured.

It will also be available in selected book stores and information centres across the entire Fleurieu Peninsula region.

The book is currently in the production phase with a number of photo shoots organised at the featured venues in the coming months before the stories are written and the final layout is designed.

I’ve seen the world a bit and there is nothing quite like this region. From the people that make your food to those that grow your grapes, they deserve to be recognised. - Rojina McDonald-Park

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