Tour Down Under's culinary 'spokes'

Gastronomy

For University of Adelaide Le Cordon Bleu Master of Gastronomy student, Allie Reynolds, this year's Jacobs Creek Tour Down Under gave her food for thought, literally.

Allie, a regular commentator on the local culinary scene, grabbed the opportunity to promote two of her favourite things-food and Adelaide.

For the first time in its eight year history, the international cycling event was honoured with its own cake-a tradition from the sport's elite event, the Tour de France.

Since 1891, the Paris-Brest, a wheel-shaped ring of choux pastry filled with flavoured cream, has been sold in French patisseries and cafés during the Tour de France.

Allie added her own gastronomic contribution to the Jacobs Creek Tour Down Under event this year with the creation of Spokes, a small, moist almond and orange cake topped with a thin slice of glazed orange resembling a bicycle wheel.

Made entirely from South Australian ingredients, the protein-rich (a batch of 12 has five egg whites) delicacies were a hit with both cyclists and spectators along section two of the 676 kilometre route.

Several cafés in Stirling, as well as the Hilton Hotel, featured them on their menus during the five-day race, receiving outstanding feedback
from customers.

Allie hopes the feedback will encourage cafés and residents throughout Adelaide and South Australia to include Spokes in their culinary offerings every January.

"The Tour Down Under is a recognised international event now and the café scene is an important part of pre-cycle race culture in South Australia," she said.

"Next year we hope organisers of the event get behind the Spokes cakes and promote them as it goes around the country.

"I hope to have cafés and bakeries making them right around the State, as well as on the tour route. This is a fantastic opportunity to showcase our home-grown produce and a world class event."

Story by Candy Gibson

The recipe for Spokes is available on the ABC Adelaide website at www.abc.net.au/adelaide