South Australia, Australia
Home to the nationally acclaimed, Kangaroo Island, South Australia (SA) is the underrated state in the Land Down Under. However, those who have lived there, only know the absolute gem that the State is.
With a land area of 983,482 square kilometres, that occupies about one-eighth of Australia’s total territory, SA is similar in size to Egypt, the Canadian province of Ontario, or the combined areas of France and Germany!
Its people make up less than 8 percent of the Australian population, ranking fifth among the populations of the states and territories.
More than 400,000 people living in South Australia were born overseas and about 270,000 of them speak a language other than English at home. Migrants from non-English speaking backgrounds make up 15% of the population in South Australia.
Diplomatic relations between South Australia and Latin America are not very developed. However, if you are a latino living in SA, you should get in touch with LASSA, the Latin American Society of South Australia, a NFP that aims to bring the community in South Australia together.
Capital: Adelaide
Population: 1.771 million (Sep 2020)
GDP: $1.985 trillion (5.6% of Australia's Gross Domestic Product)
Did you know?
South Australia shares borders with all of the other mainland states, as well as the Northern Territory; it is bordered to the west by Western Australia, to the north by the Northern Territory, to the north-east by Queensland, to the east by New South Wales, to the south-east by Victoria, and to the south by the Great Australian Bight.
SA’s capital, Adelaide is ranked as the third best city to live in the world and Australia’s most liveable city. 2021 Global Liveability Index.
South Australia is known as "the Festival State" for its abundance of arts and gastronomic festivals. The Adelaide Fringe is the biggest arts festival in the Southern Hemisphere and Australia's biggest, open access arts festival. For 31 magical summer days and nights, Fringe transforms Adelaide and greater South Australia. Born in 1960, it has grown year on year and, even in 2021 within a COVID world, it was able to sell 632,667 tickets.
East End Unleashed. Photo: Chloe Elizabeth, 2021.
Recipe: The pie floater
A pie floater is a beef pie served on top of a green, thick and mushy pea soup, often topped with Australian style tomato sauce.According to food experts, you can find the best Pie Floater in the world at Bakery on O'Connell, an institution in Adelaide and award-winning 24/7 SA owned bakery.
How to do it:
EASY Recipe > This classic Aussie dish calls for three main ingredients:
Meat Pies – You can use any store bought pie if you like, but for the best flavour we recommend making them yourself.
Pea Soup – Our traditional-style soup is made with dried blue boiler peas or Marrowfat peas – they give the best texture for mushy pea soup once cooked! However, they both require some pre-planning since you need to soak them overnight. To save time you can use regular peas (fresh, canned or frozen) or green split peas. You could even use canned pea soup – though the flavour will never be the same as homemade.
Tomato Sauce (definitely not canned tomato puree used for pasta).
Directions:
Add the pie just before serving so the pastry stays crispy and flaky. To be extra authentic you should technically serve the pie upside down in the soup.
COMPLETE Recipe >
Pick through your peas first and remove any discoloured ones, then rinse thoroughly in a large bowl. Cover with water and swish around with your hand. Then drain this water off.
Cover peas with cold water again, adding 1 tablespoon of bi-carb and mix well, making sure the peas are well covered to the top of the container to be well absorbed overnight. Put the container in a cool place.
Next day, the peas will have doubled in size. Rinse peas well again and place in a thick bottomed stock pot with chicken stock and 1 tablespoon of bi-carb. Absolutely NO SALT or the peas will NEVER soften.
Bring peas to the boil, watching carefully as it froths up, stirring regularly as the froth will subside. Simmer peas. Stir occasionally.
Approximately 20-30 minutes into cooking the skins will separate from the peas. Skim them off the top with a slotted spoon but this is optional - just keep stirring the mixture so it doesn't stick to the bottom of the pot.
Add a few sprigs of mint to taste. Cooking time depends on the seasonal quality of the peas - approximately 1 - 1.5hrs, to your liking. Add more stock if you like a thinner consistency.
Start baking your pie, if you are using a frozen pie, follow the packet instructions.
If you have already pre-prepared it, then start baking 25 minutes before your peas are ready.Plate up your pie, season mushy peas with salt to taste. Ladle mushy peas over the pie, and serve with a generous serve of tomato sauce.
RECIPE FROM: https://www.cutoutandkeep.net/projects/adelaides-pie-floater