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Fino

Here’s a happy Saturday: whet your appetite at the Willunga Farmer’s Market, then skip across to Fino, where David Swain takes the best of the region’s produce and turns it into something special. Choose from a shortish menu or, better yet, leave yourself in the chef’s hands and share four or five generous entrée-sized plates. Like the setting – an 1850s cottage furnished in warm woods and whitewashed walls – the food is simple and rustic; light on sauces, big on flavours. An earthy salad of beetroot and Kangaroo Island sheep’s milk labne shot with dill and watercress hits all the right notes, as does tender duck breast with pine nuts and radicchio – the skin rendered slowly to achieve a melt-in-the-mouth crust. To finish, blood plums partner an oozy panna cotta flavoured with honey, vanilla and lemon zest. An eclectic list sourced from Europe’s boutique wine regions holds plenty of interest.