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We awoke to meet Brad, our latest bnb host. He holds us hostage for a good while (he really is quite intense), before we eventually escape to go a 'hire' our free bikes around Adelaide. Happily, to encourage tourism in the city of Adelaide, the city council have provided free bikes around the city. You rent them from public buildings, and then off you go!
Our first stop is naturally coffee, where we sit for a while and book our first air bnb in our hire car. It's cheap, but very good value!
We then cycle further north in order to visit the 'Dulwich Bakery'! This is of endless amusement to Alex, as he used to frequent the Dulwich Bakery in Dulwich... But, having cycled 20 minutes the wrong way in the blazing sunshine, it's less entertaining when we discover that this Dulwich Bakery is actually a franchised operation, and that this isn't even the original one. Thanks a bunch Google! We do discover however that it is a certain Mr. Dulwich who owns these bakeries, and that it has nothing to do with an area or locale here in Australia.
Now ages away from our next stop, we cycle the full breadth of Adelaide to get to Haighs Chocolate factory. Bailhache has booked us on a free factory tour, and there is promise of free chocolate.
Sure enough, they give us chocolate right from the get go - no heightening the expectation here! We learn that this is still a family owned business, and that there is NO exporting of chocolate out of Australia. In fact, they only opened their first Sydney shop in 2005 (!!) In total, there are 14 shops; 6 in Melbourne, 2 in Sydney and the rest around Adelaide.
As a FMCG consultant, I find their finishing factory incredibly backward - very labour intensive, like we were in the '50s. Around 40 ppl work in the factory, and there is basically no automation. But I suppose there is a 'if it ain't broke' philosophy at work here, and the lack of technology and traditional work ethos possibly ensures that Haigh's is not a particularly desirable company to acquire. (Won't got he same way as Cadburys...)
Finishing the tour with purchasing their factory 'seconds' (broken bits that they can't sell at full price), we cycle the Parklands Cycle Ride to the National Wine Centre of Australia on the other side of the city. We pass Rymill Park where there loads of ducks, and generally enjoy the green spaces that were planned into the design of Adelaide. It's without doubt the 'greenest' of the big towns we have visited thus far.
Arriving at the National Wine Centre, we discover this to be home to 38,000 different bottles of wine for Australian Wine posterity. We wander around the cavernous building they have constructed, read the wine related information boards, but most importantly, conclude with a short wine tasting section at the end.
The set up was very much like Vinopolis in London. You get a card, and rack up your bill trying out (VERY) small quantities of different wines, dispensed to you through shiny metal machines. Here were our tasting notes for $20:-
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Shaw + Smith Adelaide Hills Sauv Blanc 2015
Not a fan. Unpleasant aftertaste. Tastes quite alcoholic.
Catlin Adelaide Hills Sauv Blanc 2015
Better. Oaky. Less acidic.
Rudderless Vineyard (McLaren Vale) Shiraz Melbec 2011
Nose: Beetroot? Berries. Tastes smooth. Good.
Skillogalee, Clare Valley Shiraz 2012
Nose: red wine (notes Foxy). Nondescript.
Polish Hill Riesling 2014 (our most expensive!)
"I just find it really drinkable, Riesling. Plain, fresh, boring." Well said Foxy. They should put that on the bottle....
Floral nose. Pretty tasty.
Barossa Botrytis Semillon 2010
Honey scent. It's sweet and alcoholic; what more could you want?!
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We cycle back to our local library a little sunned out, and chill back home. We meet Brad again, but decline his rather eager offer of dinner in favour of a film instead - "Joy" at the local Piccadilly cinema.
But pre film, we enjoy Australian haut cuisine at its finest. A pepper steak 'pie floater' from McConnells famous 24hour bakery. And what is a pie floater I hear you ask?
A: Your choice of pie in a deep bowl, submerged in mushy peas, finished with a delicate mixture of tomato ketchup and vinegar on top.
Post film we return home, still a little concerned for Brad, before we turn in for bed.
AF
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