An Historic Baudin & Flinders Breakfast
Kicking off our 2014 Festival was the first ever Baudin & Flinders Breakfast. A collaboration with the SA Maritime Museum, Our Port Adelaide Chefs David Swain & Sam Smith, Sharon Romeo and the team at Fino.
Much time and effort was made to make this event a morning to remember – from the menu to the table settings and entertainment, the breakfast was enriched with points of history.
Baudin and Flinders would certainly have found it interesting if they could attend!
Our host (Baudin & Flinders devotee) Keith Conlon took us on a voyage of discovery through why each element of the menu had been selected. Senior Curator of the Maritime Museum Lindl Lawton was also on hand, as was our very own Matthew Flinders and Josephine Bonaparte.
2010 Mosquito Hill Chardonnay Blanc de Blancs Methode Champenoise, Mt Jaggard Southern Fleurieu
Orange, lemon and lime freshly squeezed “Scurvy” juice
Freshly baked baguettes
Smoked tommy ruff, foraged samphire, radish & seaweed
Heritage Berkshire bacon
Red Roo sausages, KI French lentils & wild fermented cabbage
Brewed coffee and tea