Coffin Bay oysters
In 1849, Adelaide residents paid one shilling and sixpence for a dozen Coffin Bay oysters. They were native oysters in those days and soon fished out. A century later, the waters of the bay are still pristine and full of the nutrients that prized Pacific oysters love. These acclaimed oysters have a creamy appearance, fresh ocean smell and silky plump meat.
Kangaroo Island honey
Much is made of Kangaroo Island's Ligurian bees - and rightly so. Their forebears arrived in 1881 and thrived in this splendid bee sanctuary, becoming the last pure strain in the world. The honey they make isn't simply gorgeous because the bees are good. The floral diversity of Kangaroo Island makes for a wide range of flavours and tones throughout the year.
1 Acacia Drive, Kingscote, (08) 8553 0080, see island-beehive.com.au.
The caper plant looks as if it could be an Australian native: tough, low, grey and scrubby. It grows well in South Australia's semi-arid country. Kolophon Capers are packing their plump buds in River Murray salt and the resulting fruitier, crisper taste will convert caper-phobes to the joys of a decent puttanesca and fits beautifully with smoked salmon.
Haigh's marzipan bars
Australia's almond industry began in South Australia and the arrival of the almond blossom is still a heart-lifting sight. Haigh's, the acclaimed makers of premium chocolate, use Riverland almonds to make a moist centre for a dark chocolate-covered bar that tastes of almonds and not bitter almond essence.
Visitors Centre, 154 Greenhill Road, Parkside, (08) 8372 7070, see haighschocolates.com.au.
South Australian legalised kangaroo meat for consumption in 1980 and it caught the imagination of the new wave of chefs and cooks. Celebrated cook Maggie Beer married it with the Barossan tradition of smoking and her duck-egg pasta with gum-smoked kangaroo flew off the menu when she ran a restaurant. Today, smoked kangaroo is made by Barossa Fine Foods.