Emu, kangaroo and camel: bringing a taste of the outback to the city
Outback watering hole the Prairie Hotel at Parachilna is packing its gourmet basket with feral antipasto and kangaroo burgers and heading for the city. The new enterprise featuring kangaroo steaks and bush tomato chilli jam along with the hotel’s famed Fargher Lager will operate over winter as Covid-19 restrictions keep the Parachilna business closed.
“Our wintertime presence in Adelaide will bringing a taste of the Prairie to the city,” said Jane Fargher, who owns the hotel with her husband Ross.
New chef Nick Hawkins and his partner Katherine Pascoe are leading the team after they recently moved from Victoria to head the Prairie Hotel kitchen.
It was only one week after they arrived in Parachilna (population 16) that Covid-19 restrictions closed the hotel restaurant and bar along with its unusual Australian produce menu and heritage accommodation.
The Farghers had sold their lease on The Collins in North Adelaide in June last year, but knew there was a new café and kitchen in the building suitable for their venture.
A lease was rapidly organised and now the team is putting the final touches on bringing the tastes of their Parachilna hotel on the edge of the rugged Flinders Ranges to city dwellers.
Fargher said migrating to Adelaide for winter would help maintain a presence with the pub’s broader audience.
“We have a new website being set up as well, with a gallery," she said. "We have a really beautiful art gallery but the paintings on the wall aren’t being seen by anybody at the moment. “We’re also discussing some other new ideas to see how we think our business should look beyond the lifting of restrictions, out of adversity we’ve been able to see some new opportunities.”
The new eatery will sell the signature Prairie menu from O’Connell Street, with hot delivery or a cold cook-at-home menu. The menu will feature the hotel’s famed feral antipasto with kangaroo mettwurst, emu pate, goat cheese and bush tomato chilli jam.
“To begin with we are going to do burgers on delivery but then will be adding to the menu each week," chef Hawkins said. "The first on the menu will be six different burgers: beef or chicken, camel, goat, kangaroo or emu.” Four generations of the Fargher family have run sheep and cattle in the Flinders Ranges - and Jane and Ross bought their local hotel in 1991, the hotel having been first licensed in 1876. # Copy from The Lead, South Australia