Why It’s Local Produce First for SA Icon Star of Greece

For more than two decades, Port Willunga’s Star of Greece has been a sought-after dining destination for South Australians and tourists alike. Once a humble kiosk, the beachside spot has grown into one of the Fleurieu Peninsula’s best-known venues, with a strong food and wine offering shaped by local producers.

“We love employing locals. We love to buy local and support local produce. There’s of course been some challenges, like the recent algal bloom which hit South Australia pretty badly, but we feel like we’re custodians of this gorgeous lady that we’ve got to look after until she’s no longer ours.”

Those are the words of Nikki Govan, who owns the Star with her husband, Doug Govan. Their focus has not just been on maintaining the venue’s reputation, but on strengthening its connection to the region through local sourcing.

“We have a really high interstate and overseas visitation, and people want to know that what they’re eating is sourced locally,” says Nikki. “So we put all the information on our menu like the brand or we’ll name the region or the provider of products so that we can really talk about supporting locals.”

That approach carries across the menu. Highlights include King George whiting with Greek salad and crispy chips; Sichuan pepper squid with green mango, apple and nam jim salad; and a Wagyu rump cap with braised lentils and pumpkin puree, made using South Australian beef.

“We love to support the fishing industry,” says Nikki. “The squid comes from waters right out the front and, for King George whiting, which is synonymous with South Australia, we get the best you can buy from Kangaroo Island. Our kingfish, for the crudo starter, is from the coast in South Australia as well.”

Other SA products on head chef Michael Collins’s menu include yogurt from Orenda Goodness Store; Feather & Peck pasture raised free range eggs; and milk from Fleurieu Milk Company. Star of Greece orders from all three suppliers through Ordermentum, allowing the venue to manage products across multiple categories in one place.

“We wouldn’t be what we are without local producers,” says Simon Phillips, strategic sales manager of Fleurieu Milk Company. “For us, the most important part is that the profits go back to the farmer. We’ve always been conscious of putting our farmers first – they’re the lifeblood of who we are and, without them, we wouldn’t exist.”

For Phillips, seeing the hospitality side is one of the rewards. “There’s something really cool about seeing the process go from farm to factory to retail, like Star of Greece,” he says. “We don’t complicate things, we’re just about really good, high quality products. Our milk speaks for itself, and Star of Greece speaks for itself. It’s such an iconic venue, with an exceptional menu.”

Beyond a shared commitment to local producers, Star of Greece and Fleurieu Milk Company use Ordermentum as part of their day-to-day operations. Star of Greece orders through the platform across the aforementioned suppliers, while Fleurieu Milk Company sells through it.

“That ordering platform was a real game-changer for us,” says Phillips. It helped with backend business processes, which allowed the collective “to spend more time strengthening relationships with our customers”.

For both businesses, supporting local producers is only part of the equation. Building strong, long-term relationships across the supply chain matters just as much – from the farmers behind the ingredients to the diners sitting by the sea.

This article is produced by Broadsheet in partnership with Ordermentum.