South Australia

The frog cake is an Australian dessert in the shape of a frog's head, composed of sponge cake and cream covered with fondant. It was created by the Balfours bakery around 1923, and soon became a popular treat in South Australia. Originally frog cakes were available exclusively in green, but later brown and pink were added to the range. Since then other variations have been developed, including seasonal varieties . The frog cake has been called "uniquely South Australian", and has been employed in promoting the state. In recognition of its cultural significance, in 2001 the frog cake was listed as a South Australian Heritage Icon by the National Trust of South Australia.

Haigh's Chocolates is an Australian family owned bean-to-bar chocolate making company based in Adelaide, South Australia. It was founded on 1 May 1915 by Alfred E. Haigh and now has retail outlets in Canberra, Melbourne and Sydney. Alfred Ernest Haigh was born in 1877 in Adelaide, South Australia. His first shop opened on 1 May 1915 at 34 King William Street and moved a few doors along to Beehive Corner in 1922 on Rundle Mall and King William Street. Upon Alfred Haigh's sudden death in 1933, his son, Claude Alfred Haigh became managing director until his retirement in 1959. The décor of the shop remains the same as when it first opened. John Haigh wanted to expand the chocolate making aspects of the business, and went to learn about chocolate manufacturing with Lindt & Sprüngli in Switzerland to bring new techniques back to Australia. John Haigh remained the managing director from 1959 to 1990.

Jelly slice is an Australian and New Zealand jelly dessert which consists of three layers: a crust, a filling, and a topping. The crust is made out of crushed Arnott's biscuits, the filling is usually sweetened condensed milk, and the topping is made from Aeroplane Jelly. Jelly slices originated in Australia, and are popular desserts especially around Christmas and Easter time, although they are also eaten throughout the year. Despite its popularity in Australia and New Zealand, the dessert is not as common around other parts of the world, but may be found in Commonwealth countries.[citation needed]

Éclair with Turkish delight, popular at The Rolling Pin Bakery in Magill, South Australia

The Barossa Valley wine region is one of Australia's oldest and most premier wine regions. Located in South Australia, the Barossa Valley is about 56 km northeast of the city of Adelaide. Unlike most of Australia whose wine industry was heavily influenced by the British, the wine industry of the Barossa Valley was founded by German settlers fleeing persecution from the Prussian province of Silesia (in what is now Poland). The warm continental climate of the region promoted the production of very ripe grapes that was the linchpin of the early Australian fortified wine industry. As the modern Australian wine industry shifted towards red table wines (particularly those made by the prestigious Cabernet Sauvignon) in the mid-20th century, the Barossa Valley fell out of favor due to its reputation for being largely a Syrah from producers whose grapes were destined for blending. During this period the name "Barossa Valley" rarely appeared on wine labels. In the 1980s, the emergence of several boutique families specializing in old vine Shiraz wines began to capture international attention for the distinctive style of Barossa Shiraz, a full bodied red wine with rich chocolate and spice notes. This led to a renaissance in the Barossa Valley which catapulted the region to the forefront of the Australian wine industry. Many of Australia's largest and most notable wineries are either headquartered or own extensive holdings in the Barossa Valley. These include such wineries as Penfolds, Peter Lehmann, Orlando Wines, Seppeltsfield, Wolf Blass and Yalumba. Many Shiraz vines in the Barossa Valley are several decades old, with some vineyards planted with old vines that are 100–150 years old including Turkey Flat in Tanunda that is home to the oldest commercially producing grape vines, originally planted in 1847. Other grape varieties grown in the Barossa Valley include Grenache, Mourvedre, Cabernet Sauvignon, Riesling, Chardonnay and Semillon.

The Clare Valley wine region is one of Australia's oldest wine regions, best known for Riesling wines. It lies in the Mid North of South Australia, approximately 142 km north of Adelaide. The valley runs north-south, with Horrocks Highway as the main thoroughfare. Clare Valley wine region covers an area adjoining the both sides of the Horrocks Highway as it passes through the town of Clare near its northern extent and the town of Auburn near its southern extent. The region is located at the northern end of the Mount Lofty Ranges zone with its southern extent being about 100 kilometres north of the Adelaide city centre. The Clare Valley wine region was registered as an Australian Geographical Indication on 25 March 1999.

In Vietnamese cuisine, bánh mì or banh mi is a short baguette with thin, crisp crust and a soft, airy texture. It is often split lengthwise and filled with meat and savory ingredients like a submarine sandwich and served as a meal, called bánh mì thịt. Plain bánh mì is also eaten as a staple food. A typical Vietnamese roll or sandwich is a fusion of meats and vegetables from native Vietnamese cuisine such as chả lụa (Vietnamese sausage), coriander (cilantro), cucumber, pickled carrots, and pickled daikon combined with condiments from French cuisine such as pâté, along with red chili and mayonnaise. However, a variety of popular fillings are used, like xá xíu (Chinese barbecued pork), xíu mại Vietnamese minced pork, and nem nướng grilled pork sausage, to even ice cream which are more of a dessert. In Vietnam, bread rolls and sandwiches are typically eaten for breakfast, or as a snack.

Bluefin tuna is a common name used to refer to several species of tuna of the genus Thunnus.

Crabs are decapod crustaceans of the infraorder Brachyura , which typically have a very short projecting tail-like abdomen, usually hidden entirely under the thorax.[a] They live in all the world's oceans, in freshwater, and on land. They are generally covered with a thick exoskeleton. They generally have five pairs of legs, and they have pincer claws on the ends of the frontmost pair. They first appeared during the Jurassic period, around 200 million years ago. Crabs are generally covered with a thick exoskeleton, composed primarily of highly mineralized chitin. Behind their pair of chelae (claws) are six walking legs and then two swimming legs. The crab breathes through gills on its underside; gills must be at least moist to work.

Lamb and mutton, collectively sheep meat is one of the most common meats around the world, taken from the domestic sheep, Ovis aries, and generally divided into lamb, from sheep in their first year, hogget, from sheep in their second, and mutton, from older sheep. Generally, "hogget" and "sheep meat" are not used by consumers outside Norway, New Zealand, South Africa, Scotland, and Australia. Hogget has become more common in England, particularly in the North (Lancashire and Yorkshire) often in association with rare breed and organic farming. In South Asian and Caribbean cuisine, "mutton" often means goat meat. At various times and places, "mutton" or "goat mutton" has occasionally been used to mean goat meat.

Oyster is the common name for a number of different families of salt-water bivalve molluscs that live in marine or brackish habitats. In some species, the valves are highly calcified, and many are somewhat irregular in shape. Many, but not all oysters, are in the superfamily Ostreoidea.

The pie floater is an Australian dish sold in Adelaide. It consists of a meat pie in a thick pea soup, typically with the addition of tomato sauce. Believed to have been first created in the 1890s, the pie floater gained popularity as a meal sold by South Australian pie carts. In 2003, it was recognised as a South Australian Heritage Icon. Pea soup with meat has long been part of English culinary history, with mentions in the 19th century, including the "pea and pie supper" , "pea soup with eel", and suet dumplings or saveloys. (Dumplings in soup were known as "floaters".) It may have developed from those dishes, which are useful for feeding groups of people on a budget, such as at a sports match or at harvest time. A pie floater commonly consists of a traditional Australian-style meat pie, usually sitting, but sometimes submerged (traditionally upside down) in a bowl of thick pea soup made from blue boiler peas. It is often self-garnished with tomato sauce, and the consumer may also add a combination of mint sauce, salt, pepper, or malt vinegar according to personal preference.

Merlangius merlangus, commonly known as whiting or merling, is an important food fish in the eastern North Atlantic Ocean and the northern Mediterranean, western Baltic, and Black Sea. In Anglophonic countries outside the whiting's natural range, the name "whiting" has been applied to various other species of fish.

Cheesemaker in Angaston, South Australia

The Chiko Roll is an Australian savoury snack invented by Frank McEncroe, inspired by the Chinese spring roll and first sold in 1951 as the "Chicken Roll" despite not actually containing chicken. The snack was designed to be easily eaten on the move without a plate or cutlery. Since 1995, Chiko Rolls have been made by Simplot Australia. A Chiko Roll's filling is primarily cabbage and barley, as well as carrot, green beans, beef, beef tallow, wheat cereal, celery and onion. The filling is partially pulped and enclosed in a thick egg and flour pastry tube, designed to survive handling at football matches. The roll is typically deep-fried in vegetable oil. Between 2017 and 2022, Simplot Australia sold a food-supply vegetarian Chiko Roll containing no beef or beef tallow; however, the product was discontinued in early 2023.

Citrus, grapes, melons