As you’re walking up the stairs to an unmarked door, you start to wonder if you’re in the right place. With its lack of door signage and flaking paint, it’s not the usual entrance to a restaurant that’s made the Gourmet Traveller Top 100 list. Walking in, you find yourself in a sparse, industrial space featuring grey, grey and more grey. There’s an impressive feature Read more
Firedoor is the hottest new place in Sydney, and not just because all of their food is cooked over hot wood charcoal or in the flaming furnace. Firedoor boasts 10 different woods that they use for their cooking, including ironbark, mallee root, pecan, pear, and grapevine. Different woods are matched to particular ingredients based on their unique properties. For example, grapevine burns a rich Read more
I’ve been to Sean’s Kitchen a few times now, and I have to say, I like it. The first time I wasn’t that impressed, but it didn’t help that I dined that night with a fussy eater who wasn’t very hungry – it didn’t make sharing very exciting, plus our waitress was a little over-attentive. But I’ve since become a convert. Firstly, I love the fit out – it’s bright and airy with a combination of wood, cane and tiles – quite a change from when it was North restaurant. There’s a Read more
[NOTE: UNFORTUNATELY SINCE POSTING THIS REVIEW, KALYE HAS CLOSED]
It’s about time someone brought Filipino food to the Adelaide dining scene, and here it is at last – Kalye (‘street’). It’s Filipino food, and it’s the authentic street food you’ll find in the Philippines. It’s colourful, it’s fun, but most importantly, it’s delicious. I’m certainly no authority on this cuisine – I’ve had a little bit in my time, due to my sister-in-law and her family hailing from the Philippines, but my friend who’s a Filipino chef Read more
Press continues to be one of my favourite places in Adelaide. It’s simple contemporary Australian food done really well and it’s consistently good. It’s handy to have restaurants that you can be confident in recommending to others. Downstairs is more casual with shared wooden benches – a great place for Read more
This is a nice simple recipe with simple flavours. I’m not generally a soup fan, but occasionally, I do feel like a big bowl of something hot and hearty. This is great for a cold wintry night and/or when Read more
As you well know, I get excited when a good new place opens up. Well, I’m excited again! Rumi Palace was recommended to me by friends (Norwood locals) who had recently been. I was off to see a late movie at Hoyts Norwood and thought – what a perfect excuse to give it a try, given that it’s situated right in the newly redeveloped cinema entrance on the corner of George Street and The Parade.
Rumi Palace brings us Middle Eastern food – the taste of Persia, featuring dishes from Afghanistan and Iran. It’s is a family business so you’re Read more
What do ice plant, sea blight, kutjera, lemon aspen, gubinge, codium, karkalla and sea purslane have in common? Give up? OK, I’ll tell you – they’re all Australian ingredients and you’ll find them all, and many more, on Orana’s current menu. The mastermind behind bringing all of these things (that mostly grow out in the wild) to our tables is Jock Zonfrillo, formerly of Magill Estate.
Orana is an Aboriginal word that means Read more
Since I posted the photo of these fish cakes on my Facebook page and on Instagram yesterday, I’ve had quite a few people ask me for the recipe. Obviously fish cakes are a pretty popular – and why not? They’re easy to make and very tasty!
This is a recipe from the Chiang Mai Thai Cookery School in Chiang Mai, Thailand that I went to quite a few years ago now. You could attend for one, two or three days, but my friend and I were the only hard core ones that stayed for Read more
I’ve cooked a few Asian-style mussels in my time but I have to say, this is the best recipe I’ve found. I just love the big bold flavour of the salted black beans. Never ever overcook mussels – they should be served plump and juicy – in the first stage of cooking when you steam them open, watch them carefully and take each one of them out of the water as soon as they open, otherwise they’ll be overcooked when Read more
Jacqui's Food Fetish 