Jacqui's Food Fetish

The food’s come a long way at Coriole – mind you, the last time I went was about nine years ago for a ‘WAGS’ luncheon and back then, it was all about the platters. It was a memorable long lunch sitting out in the garden in the sun, and the platters were excellent, but for me, Coriole became the place for a platter – not something I’d make the trip to McLaren Vale for.

Enter Tom Reid – a chef who has not only worked in some fine establishments in Britain and Dubai, but some of my favourite Adelaide restaurants – The Wine Underground, Mantra and Maximillian’s. Tom’s transformed the food offering at Coriole with his creative and tasty garden-inspired dishes based on local and seasonal produce – many of the ingredients are grown on the Coriole Estate itself which includes an organic vegetable garden.

This particular weekend I had some interstate guests in town and wanted to take them to McLaren Vale. Deciding on a place for lunch in a region with so many great dining options is difficult but I wanted to try somewhere different. I knew Tom had moved to Coriole so it was the obvious choice.

It was a beautiful sunny day and from the moment we arrived, I knew I’d made an excellent decision.  We were shown to our table – under cover, but a nice open and airy space and a view of the very impressive garden.

Wanting to try a few things, we decided to indulge in the ‘Feed Me’ menu – five savoury courses including Coorong mullet, confit duck and oxtail – a no brainer really, and no decisions to be made – and a bonus for me – not having dessert ‘forced’ upon me as with the majority of tasting menus that include sweets. We were even lucky enough to try an extra course – one that Tom was cooking for a special dinner that evening – beautiful beef cheeks.

We enjoyed every single dish – I must say, the Brussels sprouts and confit duck had me weak at the knees! We were pretty full by the end – the others couldn’t even think about dessert! All up, a fabulous afternoon. We were so happy. Tom’s food is inventive and full of flavour, plus the service was friendly and knowledgeable – faultless really. Coriole certainly provides another excellent dining option for the McLaren Vale region so put it on your list as a must-do.

Olives and bread

Confit chicken roulade, kohl rabi, caper leaves, granny smith, nasturtium

Coorong Mullet escabeche, Port Lincoln mussels, fennel, wood sorrel

Pumpkin poached in aged beef fat with romesco powder, puffed buckwheat and mustard leaf

Charred Brussels sprouts with confit duck leg, warrigal greens, salsa verde

Beef cheek, oxtail-poached celeriac, cavolo nero and liquorice

18 hour braised oxtail, fermented red cabbage, parsnip cream, fat hen