Gala Dinner

Awards presentation gala dinner

On entering the brand new Goyder Pavilion at the Adelaide Showground you will be welcomed by the reflective sound of the didgeridoo as the world and environmental theme begins its journey.

Start your celebrations with a Vok ‘green’ themed cocktail or a sparkling from Cooper’s Brewery or Bird in Hand from the Adelaide Hills.

Once you enter the Awards presentation gala dinner you will be enticed by the unique and earthy atmosphere specially created for this event.

World music will have you entertained throughout the evening. With over 25 local musicians and performers, there is bound to be something for everyone’s taste.

Australia’s most acclaimed Aboriginal chef, Mark Olive, as this year’s host, will ensure that every finalist is recognised as they deserve.

Importantly you will be there to provide the applause as each of the winners for The Eleventh Annual South Australian Premier’s Food Awards are announced for 2008.

The sensational five course menu designed exclusively by our ‘two Simon’s’ (Simon Bryant from Hilton Adelaide and Simon Camp from Michael O’Brien Catering) who have taken the environmental theme to heart.

With his strong knowledge and relationship with the state’s best food producers, Simon Bryant has utilised a fantastic range of organic and bio-dynamic produce from businesses including B.-d.Farm Paris Creek, Beach Organics, Four Leaf Milling, Lifestyle Bakery and Orgo.

To give you a small taste, the entree will be an event its own right. Titled ‘Earth Entrée’ you will dine in the light of hundreds of beeswax candles, whilst enjoying Ferguson’s lobster carpaccio presented on biodegradable plates.

All this will be matched to some of the state’s finest wine from Coriole Vineyards at McLaren Vale. Each guest attending will be put into the draw to win a special table in the kitchen of The Grange thanks to the Hilton Adelaide.

There will be many more surprises to be had on the night.

You’ll be ‘green’ with envy if you miss it!

Going green for ‘Growth’

This year’s theme means we will be using less of everything now to make it sustainable. For this event we have chosen to use products, suppliers and procedures that have less impact on the planet.

You will see this reflected in every aspect of the night from the choice of our environmentally designed venue through to the menu and even the crockery. There is more environmentally friendly printing, lighting and electricity compared to other years, therefore reducing our emissions.

Through the simple act of planting trees, we will be offsetting our emissions to make the event carbon neutral. These plants will contribute to rebuilding habitat and lowering salinity.