By Neena Bhandari
Adelaide (South Australia), 7.11.2014: The apple weighs heavy in my bag as my eyes fall on the billboard at Adelaide Airport displaying strict quarantine restrictions – `Fruits, Vegetables and Plants prohibited in South Australia. Fines apply’. I promptly retrieve the ripened fruit and discard it in the designated food bin in the arrivals hall.
South Australia prides itself for its clean, green, fresh produce, zealously protecting its farms, orchards and vineyards against fruit flies and pests. From seafood and grain-fed meats, to cheese and pates, artisan smallgoods and chocolates to world-renowned wineries, this fourth largest Australian state and its capital, Adelaide, has become a much sought after destination for the growing group of gastronomic travellers passionate about food and wine.
