Provisioning for our expeditions is a detailed and exact operation. Virtually all the food that we serve utilises fresh ingredients. This creates the need for serious logistical planning. There is little opportunity to purchase quality produce en route, so all provisions for the duration of the tour must travel with us. We are lucky that Adelaide is the jump off point for most of our programs. South Australia, with it's mediterranean climate is blessed with a fantastic produce. Both wild and domestic olives produce great oils, fruit and vegetables are second to none, dedicated providores source both local and imported top quality produce. Over the years we have developed solid relationships with the best of these local suppliers to ensure that in the middle of nowhere, the standard of cuisine on a Diamantina expedition has no peer. Following are some of these suppliers.
John Bugeja (pronounced Bugger Ya) has been in the Adelaide Central Markets for 25 years, with his mother in law running Lucia's Restaurant for 42 years. John and Nicki's children Leigh, Simon and Emma now make up the third generation. John's commitment to fine fruit and vegetables is second to none, supplying many of South Australia's top restaurants. John selects produce for us specific to when we are going to use it and how it is going to travel. Some of John's signature produce includes Panamanian Passionfruit the size of cricket balls, magnificent riverland citrus, broadbeans, home grown globe artichokes, huge strawberries that miraculously are as sweet as the small ones, massive mangoes, Port Augusta dates and a huge array of otherwise difficult to source produce, always in perfect condition. Contact John on (08) 8410-0646 http://www.lucias.com.au/

Tony and John Marino provide many of the meats used by Diamantina, all vacuum sealed to order and stored on ice. The meat is superb. Their Italian smallgoods are simply the best I have tasted. They manufacture salamis, osso collo, ventrecina, pancetta, and their magnificent prosciutto crudo, without a doubt the best in Australia. They use only sows and barrows (castrati) for better flavoured pork meat. We also use their pickled green tomatoes, panne biscottata, and superb balsamic vinegars. Marino retail and wholesale. They can be contacted on (08) 82312565 http://sanmarinosmallgoods.com.au/
       
     
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