It’s no secret that Soi 38 produces excellent Thai cuisine. Since their opening in 2014, the restaurant continuously concocts seasonal dishes made with the freshest South Australian ingredients; with flavours that pack a mighty punch. And blessed be – during the afternoons of Saturday 30 and Sunday 31 July, Soi will be going regional and joining forces with Forage Supply Co for an intimate lunch in the Barossa.
The collaboration will provide a fare of ten courses, created by Soi 38’s Chef Terry Intarakhamhaeng, with recipes gathered from across regional and remote areas of Thailand. As you feast, Forage Supply Co will take care of the wine pairings with ten drops carefully matched to each dish, including selections from Forage’s very own wine label as well as other local producers.
As you dine in beneath Tanunda’s Rogasch Cottage in their 100-year-old cellar, you can expect to be served with meals with the likes of: miang kham crab, khao soi chicken, and braised lemongrass pork. And ever-so kindly, vegans and coeliacs can be catered for without skimping on the flavour. The offerings include: miang kham jackfruit, sago mushroom dumplings, tofu massaman, and plenty more delicious dishes.
While the popular Forage Supply Co food truck is indeed completely vegan, Forage co-founder and director, Scott Rogasch shares that, “This is not a full vegan event, but has a full vegan menu. We love to partner up with restaurants to challenge them to create a full plant-based menu, but also give them the opportunity to showcase their menu items.”
“The collaboration will see intimate seatings of 25 people per session, with three sessions per day. And each group will have their own tour guide taking them through the property, where you can interact with winemakers and enjoy beautiful Barossa Valley views,” Scott continues.
Ending July with a massive pop of Thai flavours and a countryside bask doesn’t sound too bad at all – see you there!