DIVERSIFYING and buying the local pub at Parachilna has proved a big success for Nilpena Station owners Jane and Ross Fargher.
In the 20-odd years since they bought the Prairie Hotel, they have turned it into an iconic destination visited by thousands of tourists every year.
In particular, they have become well known for their range of Flinders feral food served up to diners.
"We realised from the start that we needed a point of difference," Jane said.
"So we put an emphasis on excellent food, quality wine and good old fashioned outback hospitality."
The Farghers were at the forefront of a movement that has seen many remote pubs across the State develop a reputation as foodie destinations because of the quality dining experience.
The signature dish at the hotel is the feral mixed grill: camel sausage, kangaroo fillet and emu mignon with a red pepperleaf jus.
Native foods, such as quandongs, wattle and acacia seeds, saltbush, native pepperleaf, thyme and wild basil herbs, lemon myrtle, native limes and bush tomatoes, muntries and mountain pepperberries, are also used extensively in the restaurant.
Most of the produce comes from South Australia.
"Where possible, we try to source produce locally," Jane said.
"Kangaroo products are supplied by Dews Meats.
"Contrary to the beliefs of many, emu is farmed and is a dish becoming increasingly popular on restaurant menus throughout Australia.
"Goat may be harvested locally but processed elsewhere and despite plague numbers of feral camels we have been unable to source these for use on the menu."
Jane said that putting innovative cuisine on the menu had played a role in the hotel's success.
"I'm not saying that every hotel proprietor has to go down the path of Australian native food, but good food is essential in the tourism industry and an important part of people's holiday experience," she said.
* More Legends of SA Agriculture in SJ's Dec 29 edition
