All Episodes

February 28, 2025 • 70 mins

How’s it, indeed! Episode 411 of The Adelaide Show takes us on a remarkable journey with Ben Voss, a South African performer who’s recently landed in Adelaide, bringing with him a treasure trove of stories, a global talent visa, and a one-man show that dissects the intricate process of finding a new home.

We also keep the international feel going with an exclusive interview with Bettina Bitchkinky, who will be in Adelaide this month to host Club Eurovision. She is a major star in Belarus and she’s teaming up with Glynn Nicholas and dozens of glittering performers to create one crazy night at the Arkaba Hotel.

For the SA Drink Of The Week, we are imbibing our beverage through the medium of Barossa Valley Gourmet Fudge.

And in the Musical Pilgrimage, we’re dipping back into the archives of Fergus Maximus and Dr D with another track about South Australia from their Fringe show, Back in ADL.

You can navigate episodes using chapter markers in your podcast app. Not a fan of one segment? You can click next to jump to the next chapter in the show. We’re here to serve!

The Adelaide Show Podcast: Awarded Silver for Best Interview Podcast in Australia at the 2021 Australian Podcast Awards and named as Finalist for Best News and Current Affairs Podcast in the 2018 Australian Podcast Awards.

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Running Sheet: From South Africa And Belarus With Love This Adelaide Fringe

00:00:00 Intro

Introduction

00:02:25 SA Drink Of The Week

The South Australian Drink Of The Week this week is actually a fudge with port by Barossa Valley Gourmet Fudge.

Steve met Julie at a workshop he was running through the week for Regional Development Australia (RDA) Barossa Gawler Light Adelaide Plains (BGLAP). You’ll find her wares at the Barossa Farmers Market. She makes her fudge by hand in the Barossa Valley using local fresh cream, fresh Australian butter, and basically everything that is wholesome (in that special way that fudge does it).

In a delightful twist, Steve Davis and Ben Voss eschew traditional liquid libations for a tasting of Barossa Valley Gourmet Fudge. They sample two decadent varieties: Port and Roasted Almond Truffles and Dark Chocolate Port and Raisin Fudge. The duo engages in a playful, descriptive tasting that transforms the fudge into a sensory journey, complete with metaphors ranging from “grandma’s feather bed” to “an air safety bag for your palate”.

00:10:20 Be

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