Hentley Farm is a single estate boutique winery and one of South Australia’s iconic fine dining and fine wine destinations. I’ve been fortunate enough to dine there on numerous occasions over the years, and it’s always been in my SA Top 3. So what an honour it was to be welcomed into the kitchen Read more
Coriole was founded in 1967 by Hugh and Molly Lloyd who released their first wine in 1969. The Lloyd family still owns the estate, now managed by Mark and Paul Lloyd.
Tom Tilbury started Gather at Coriole in 2018 after closing his Gather Food and Wine at Robe. It had always been the plan to move back closer to Adelaide Read more
The Bridgewater Mill is an old flour mill that was purchased and renovated in the eighties via Brian Croser, former Petaluma winemaker. In 2015 it was purchased by Warren Randall who is now leasing the Mill to catering group Taylor & Holmes, run by Greg, Kate and Tori Hobby. I’ve always liked the Mill and remember some superb meals there Read more
Topiary is located at Newman’s Nursery in Tea Tree Gully and is owned by husband and wife team Kane and Adele Pollard. Kane is Head Chef and Adele runs front of house. It’s somewhere I’ve eaten many times and one of my favourite dining spots, so I was Read more
Welcome to the first in a series of ‘A Day in the Kitchen’ where I’ll be spending time in some of my favourite restaurant kitchens checking out what happens behind the scenes leading up to the time your dish is plated up.
First up – Maxwell Wines, where I’ve eaten on numerous occasions! With a beautiful dining room, it’s McLaren Vale’s venue for a fine Read more
You’ll find Ginza Miyako on the first floor of the Stamford Plaza Hotel, fronting onto North Terrace – I’ve had quite a few meals there and it’s stood the test of time, opening six years ago.
The food you get at Ginza Miyako has always been a little different to other Japanese food in Adelaide. Under former chef Kazuki Ushiro San, the menu was a union Read more
INGREDIENTS
300g squid ink spaghetti
250g cooked crab meat
3Tbsp olive oil
Half small onion finely Read more
This is an easy recipe but so rewarding and a real crowd-pleaser. Using Luv-a-Duck confit legs makes it simple.
Ingredients:
4 Luv-a-Duck confit duck legs
5 golden shallots, Read more
I’m a huge fan of rosemary and I have it growing in the garden. I decided it would go well with bacon, anchovies and tomato and I was right! There’s a lot of good flavour in this dish.
Ingredients:
1 Tbsp olive oil
8 chicken thigh cutlets, skin on Read more
Fino Vino is the new child of the dynamic duo – hospitality veterans David Swain and Sharon Romeo of, most recently, Fino fame. The original Fino was in Willunga before the big move to Seppeltsfield – but for some time there’s been a desire to open something in Read more
