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Rare veg to be served in Adelaide
12 Mar 2007
Holidaymakers in Adelaide may get a shock if they visit some of the region's restaurants.
A number of top eateries are planning to serve vegetables with a difference, reports ABC News.
The Virginia Horticulture Centre in South Australia has begun growing vegetables in every colour except the one deemed to be 'normal'.
That means tourists and locals could soon be tucking into yellow carrots, orange cabbage and multi-coloured beetroot.
According to officials at the horticulture centre, the best restaurants in Adelaide have already expressed a keen interest in their vegetables.
'They're always looking for a point of difference in their restaurants,' commented spokeswoman for the centre Victoria Andrew.
'I was only speaking to one on Wednesday and he was quite excited in being able to serve a carrot and vegetable soup that was bright purple and white.
'So I guess they're always looking for that wow factor in a restaurant and we're able to provide that through some of the trial that we've got, and they still taste quite the same, if not better,' she added.
Ms Andrew says that the majority of vegetables being grown are simply rare varieties that are no longer produced on a large scale.
© Adfero Ltd
A number of top eateries are planning to serve vegetables with a difference, reports ABC News.
The Virginia Horticulture Centre in South Australia has begun growing vegetables in every colour except the one deemed to be 'normal'.
That means tourists and locals could soon be tucking into yellow carrots, orange cabbage and multi-coloured beetroot.
According to officials at the horticulture centre, the best restaurants in Adelaide have already expressed a keen interest in their vegetables.
'They're always looking for a point of difference in their restaurants,' commented spokeswoman for the centre Victoria Andrew.
'I was only speaking to one on Wednesday and he was quite excited in being able to serve a carrot and vegetable soup that was bright purple and white.
'So I guess they're always looking for that wow factor in a restaurant and we're able to provide that through some of the trial that we've got, and they still taste quite the same, if not better,' she added.
Ms Andrew says that the majority of vegetables being grown are simply rare varieties that are no longer produced on a large scale.
© Adfero Ltd
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