29th April 2014

MEDIA RELEASE

 

Riverland farmed fresh Murray Cod on the menu – from this Thursday at Tasting Australia

 

Four of South Australia’s leading chefs will cook the River Murray’s most prestigious native fish — Riverland farmed Murray Cod — eight different ways during cooking demonstrations in the Riverland marquee in Victoria Square.

Three cooking demos per day in the Riverland marquee commence on Thursday May 1st, with Ayhan Erkoc from the award winning Celsius Restaurant in Adelaide. Ayhan will be followed by native food pioneer Andrew Fielke on Friday, and leading Riverland chefs Greg Janssen and Peter Kent on Saturday and Sunday respectively.

The Loxton Community Hotel is sponsoring the cooking demonstrations and they will continue to showcase Murray Cod on their local menu during Tasting Australia and beyond.

Each chef will combine Murray Cod with a range of fabulous local wines and beers, capers, citrus and spices to demonstrate the versatility in using this exciting native fish capable of growing to more than 100 kilograms in the wild, now farmed and sold typically as 750 gram fish.

Brenton Parker of Parker’s Cod Farm in Renmark has been supplying his farmed Murray Cod to both the Renmark and Loxton Community Hotels for the past 2 years. He is delighted that leading chefs are using it locally and experimenting with different ways to prepare this versatile “low cholesterol” native fish.

Once a trophy angling fish in South Australia, its conservation status in the Murray River is “vulnerable” and all landed fish must be returned to the water. Destination Riverland General Manager, Tony Sharley, stressed that the tourism value of Murray Cod in Victoria is worth more than $1 billion per annum due to carefully managed river restocking programs, and South Australia must consider this opportunity to help save ailing native fish stocks and boost tourism and the economies of river towns.

Destination Riverland, Riverland Wine and Food Riverland are supporting several Riverland producers including award winning Banrock Station Wines, Wilkadene Woolshed Brewery, 919 Wines and Bassham Wines to provide tastings and sales in the Town Square precinct created within Victoria Square, and numerous locally grown food products will be on sale.

 

Several Riverland based Tasting Australia events include :

  • The Organic Experience, Bella Lavender, Berri, 2nd May 2014 

An organic 3-course dinner, with organic wine also available for purchase on the night”

  • The Big Breakfast, Berri — Saturday 3rd May 2014

A sit down breakfast at the Riverland Farmers’ Market in Berri (details attached)

 For more information contact:

Tony Sharley, GM, Destination Riverland

0418 808 475

Dave Benda, Chair, Food Riverland

0488 060 424

Chris Byrne, Chief Executive, Riverland Wine

08 8584 6399

 

RIVERLAND COOKING DEMONSTRATIONS

 

Murray Cod (Riverland farmed) — many ways

Where — Riverland marquee — Town Square — Tasting Australia

When — 11am, 3pm, 5pm — 1,2,3,4 May 2014

 

Thursday May 1st    Ayhan Erkoc, Celsius Restaurant and Bar, Adelaide

Charred Murray Cod, green sauce, orange and fennel salad

Friday May 2nd        Andrew Fielke, Tuckeroo, Adelaide

Blackened Murray Cod Cutlets with Orange & Finger Lime Salad

Saltbush Dukkah crusted Murray Cod Cutlets with Chardonnay Beurre Blanc

Saturday May 3rd   Greg Janssen, Loxton Community Hotel

Whole Riverland Farmed Murray CodPoached in white wine and cod broth, topped with Riverland selected citrus salad

Riverland Farmed Murray Cod Fillets — Battered in Wilkadene Woolshed Brewery ‘Kolsch Style’ Summer Ale and served with Kolophon caper mayonnaise

Sunday May 4th    Peter Kent, Salt and Pepper Catering and Banrock Station

Murray Cod, coriander and pink grapefruit hollandaise and crisp capers

Murray cod cured in beetroot and pink salt, with lemon myrtle brioche, citrus and horseradish.

Pan seared cod with Asian style pickled vegetables and bush limes.

Updates: https://twitter.com/afielke