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BEST OF SUMMER: Top fine dining experiences

Local News28 Dec 11 @ 07:30am by Kylie Fleming



IMPRESSIVE: The first-rate Press Food and Wine on Waymouth St.

Top spots for finer dining:

Art Gallery Restaurant, North Tce.
It’s never a dull moment at the Art Gallery Restaurant. The kitchen team led by Cath Kerry always creates stimulating menus to tie in with major exhibitions such as this year’s Brit cuisine during the Saatchi show. At all times it can be relied on for excellent, interesting food in a civilised environment. Pop in now for dishes such braised pork belly and black sacred rice with pineapple and chilli jam.

Celsius, Gouger St.
Hats off to owner/chef Ayhan Erkoc who is cooking some of the most imaginative food around town. You can experience cutting-edge food here at a price which would be unheard of interstate. A degustation, with or without wine, is a great way to see what Ayhan is capable of. A sophisticated vibe for a special night out.

Bistro by the food business, Festival Theatre.
John Gabel and Cindy Halasz run this signature restaurant at Adelaide Festival Theatre - they also run the Food Business at Hazelwood Park. Great riverfront views and contemporary food before or after a show or even if there’s no show on at all.

Kenji, Hutt St.
Kenji Ito is such a clever cook, This eponymous boutique restaurant never disappoints with Kenji’s distinctive blend of modern Australian food with Japanese influences. Inspiring food, knowledgeable service and a intimate mood make this a winner for any occasion

Auge, Grote St.
Superb Italian food in an elegant setting. Martin O’Connor rocks at front of house. Don’t leave it for a special occasion.

A Hereford Beefstouw
Scandinavian boutique steakhouse, Hutt St. Share the Chateaubriand for two.

The Apothecary 1878, Hindley St.
Reliably excellent food and brilliant wine list combine with great service and ambience.

Jolleys Boathouse, 1 Jolley’s Lane.
Iconic riverfront restaurant still kicking goals with exec chef Tony Carrolls reliably top-class food.

The Marquis, Gouger St.
Sleek new Parisian-influence restaurant and wine bar with 700 wines on offer.

And finally head to the Waymouth Precinct . . .

Gallery, Waymouth St.
Chef Jason-Evans Wood is cooking Spanish-influence food at the Gallery - a pre-dinner drink on the rooftop is an essential.

Georges, Waymouth St.
George Kasimatis classic Georges on Waymouth opened in 2002 and is much loved for its Mediterranean cuisine.

Bistro Dom, Waymouth St.
Chef Duncan Welgemoed is cooking fantastic seasonal food at Parisian-style Bistro Dom.

Press Food and Wine, Waymouth St.
Andrew Davies keeps things unfussy but first rate at Press Food and Wine.

BEST OF SUMMER: Top 10 cheap eats

Local News25 Dec 11 @ 07:30am by Kylie Fleming



BURGER BOYS: Rob and Dan from Burger Theory. Pic: Russell Millard.


Top 10 cheap eats:

1.Noodle Kingdom: 31 Gouger St.
Cheap and very cheerful with about 100 items on the menu complete with photos. Tuck into fantastic dumplings and follow up with a bowls of freshly hand-pulled noodles for $8.50.

2.East End Yiros, Grenfell St.
Bumper yiros and falafel at the Paris end of Grenfell.

3.Banh Mi, Moonta St.
Andy Vinh’s delicious Banh Mi Vietnamese rolls are the real deal. Banh mi rolls, crispy on the outside and soft inside, are spread with butter or mayo, siew mai pork spread and stuffed with goodies such as roast pork, sweet pickled vegetables, cucumber, coriander and chilli. Wash it all down with a strong Vietnamese iced coffee.

4. Cantina at the Hotel Tivoli, Pirie St.
Funky Mexican street food menu.

5.Burger Theory, www.burgertheory.com and on Facebook.
The fabulous burger boys Rob and Dan take their food truck Pearl to various destinations around the city and serve up the best burgers in town. The guys use 100 per cent Coorong Angus Beef which they grind daily and the patty is served in a Breadtop bun with all the trimmings. They also do mole burritos and addictive soft-baked cookies. Get a fix on Fridays from now on as part of Summer Fridays in the East End. Union St from 5.30pm.

6. Sushi and the City, Gawler Place.
Enormous range of well-presented and well-made sushi and cold rolls.

7. Mandoo, 23 Bank St.
A small, modern, family-owned cafe specialising in handmade Korean steamed or fried dumplings. A friendly vibe and afordable, fresh and delicious food - try the kim chi dumplings with pickled vegetables, dumpling soup (Mandoo guk) or classic bibimbap.

8. Bliss Organc Cafe, Compton St.
Try the tofu scramble for breakkie or Bliss burger for lunch.

9. Bing Boy, Kiosk 2, Southern Cross Arcade, King William St.
Move over boring sushi rolls. Bing Boy wheat omelette wraps are a cheap lunch fix modelled on the popular bing street food from China. Chow down on a Hey Bing boy with shredded pork, crispy wonton pieces, special sauce and chilli. Bings cost between $6 and $8.

10. Tangritah Uyghur Shishkebab Restaurant, Grote St.
Cheap, tasty kebabs and dumpling soups

New whisky simply liquid gold

by: Belinda Wills From: The Advertiser December 30, 2011 12:00AM



Ian Schmidt casts an appreciative eye over a glass of his malt whisky. Picture: Mark Brake Source: The Advertiser


TUCKED away in a suburban Adelaide warehouse is a whisky distillery that is winning international accolades.

Whisky doyen Jim Murray has listed one of its drops in the 2012 edition of The Whisky Bible as "one of the most astonishing whiskies it has been my honour to taste. Frankly I am on my knees".

This is high praise for Southern Coast Distillers in Welland. The distiller began selling its whisky only this year, online and at the Rob Roy Hotel and East End Cellars in the city.

"Our first customer was an Adelaide plastic surgeon who bought a bottle at a charity auction and paid $500 for it in February this year," co-owner Ian Schmidt said.

The surgeon has been back to buy more, and the single malt batch 002, lauded as liquid gold by Mr Murray, has sold out at $110 a pop.

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The company established a website this year and is receiving increasing numbers of purchases online. Most hits are from Australia, followed by the US and Ireland. It also has won medals through the Malt Whisky Society of Australia.

Southern Coast is one of about a dozen distillers in Australia. It all began when Mr Schmidt met Tony Fitzgerald and Victor Orlow through their children's Rose Park school and they discovered a shared passion for whisky. After gradually improving their knowledge about making whisky, they decided to apply for a licence in 2004.

Their first still was dubbed "Monty", after The Simpsons character Monty Burns. The next was "Homer", named "because he's a fair bit bigger", and they have just bottled batch 004, producing about 150 bottles from each of the 10 to 12 casks produced each year.

"A lot of Scottish distilleries go out of their way to be consistent in their product," Mr Schmidt said. "We're aiming for consistent quality rather than consistent product . . . We want each one to be different. It's whisky for whisky tragics."

Each is made from Australian malt sourced from Bintani in Melbourne. The process involves a small portion being smoked with a peat mixture that lends a hint of eucalypt, or "bushfire".

The distilling occurs in Welland. It is stored in oak barrels in the Adelaide Hills and bottled a minimum of two years later.

Batch 002 could have been a disaster; one barrel lost a hoop when they were being moved.

"It forced us to double barrel the whisky. That's the one that got the very good accolades. We will be doing more double barrels," Mr Schmidt said

Salisbury is our new multicultural food mecca

Tory Shepherd
adelaidenow
November 25, 201210:00PM




Coffee Amigo's Julio Cordero, sipping his best, brewed from Salvadoran beans. It's available along with other unusual drinks, including coraditos and marocchinos. Picture: DYLAN COKER Source: adelaidenow



FANCY a pupusa? Craving some chorizo con huevo? Or are you hungry for Polish luncheon meats, Serbian treats, or a box of Persian sweets?

There is a multicultural mecca in Adelaide where you can munch on these and much more and it's not Chinatown.

The John St area in Salisbury has food from Nepal, Vietnam, Afghanistan, Africa, India, Turkey, Iran and the rest of the Middle East. Go past the Italian and Greek food to find specialities from Croatia, Kosovo and Poland.

For the record, a pupusa is a Salvadoran specialty; a delicious soft tortilla filled with melted cheese and pork or beans. They are cooked up on a Friday night at Coffee Amigo which opened in June.

"Yesterday, I was so happy," owner Julio Cordero said.

"For the first time, nearly 90 per cent of the night-time customers for Salvadoran food were Australian."



Salisbury Mayor Gillian Aldridge said she was "very proud" of the diversity offered in and near John St.

"On a Saturday morning it buzzes because we have markets there, as well as great places to buy food seven days a week. It's just full of wonderful smells," Ms Aldridge said.

Coffee Amigo is just one of the great northern suburbs places in The Advertiser Food Guide 2013.

The 2013 guide features a new district-by-district guide with the best butchers, bakers, grocers, cafes and takeaways in the metropolitan area

Iconic Penfold's Magill Estate dining room reopens

by: Simon Wilkinson Food Editor
From: The Advertiser
August 24, 2013 1:25AM



DREAM ON A PLATE: Executive chef Scott Huggins with the front-of-house and kitchen crew in Penfolds' new Magill Estate dining room.


IT has taken a long, long time but, after nearly two years, Penfolds once again has a dining match for its premium wines.

For South Australia, the reopening of Magill Estate sees the return of a desperately needed icon that bolsters the state's food and wine cred and will help draw the lucrative market of gourmet travellers.

The big question, however, is how regular diners, the bread-and-butter trade that will fill tables night-after-night, will react.

From the time you hit the driveway through the middle of Magill's vineyards and see the glowing spheres and striking red, neon line shining in the dining room, it's clear celebrated designer Pascale Gomes-McNabb has taken the restaurant in a bold, contemporary direction.

Push on the "doorknob", a giant polished red sphere that could be a buzzer for the Wiggles, and enter a wonderland of bespoke craftsmanship and detail, the like of which hasn't been seen in a restaurant here before. The room is sophisticated, fun in places, and very tactile.

Don't walk through the entry without looking at the fabulous desk, for instance, with legs that bend and twist as they taper downwards, a feature replicated in the handbag stands by the table (polished blackwood with brass inlay, in case you wondered).

Light is provided by the glass baubles that hang like strings of giant beads from the ceiling, as well as mysterious shrouded forms that break up the wall of windows looking out to the city skyline.

A temperature-controlled floor-to-ceiling wall of wine delineates a separate bar space, with a mix of couches and chairs that are as much art form as furnishing (you'll be surprised which is the most comfortable).

Sliding glass doors lead to the kitchen that has been equipped with the ultimate in ovens, grills and other kit. The range hood even doubles as an airconditioner for the chef standing below.

Penfold's won't say how much has been spent on the refurbishment but it's obvious that, while the bones of the building haven't changed, no expense has been spared.

All this window-dressing, of course, is secondary to what is delivered on the plate and in the glass.

The Magill Estate menu, delivered in a small box, offers a straightforward choice of five or eight courses, with or without wines. Most diners, no doubt, will have checked this before booking, so the pricing structure won't be a surprise.

Those that can afford the ultimate package at $435 will start with a glass of Krug, the elite Champagne, accompanied by a snack of crisped chicken skin and a puffed rice cracker with nori and ocean trout roe.

The dishes are described as simple lists of three ingredients - snook, broccolini, mojama (cured tuna) or pigeon, onion, turnip - each matched with a Penfolds wine including icons such as Grange and Great Grandfather port.

Based on a limited tasting during the week, the food of executive chef Scott Huggins and his highly credentialed team is refined and understated rather than showy or ego-driven, a reflection, perhaps of the simple beauty favoured in Japan where he has recently worked.

This relies on finding (or growing) the very best of ingredients and then allowing these natural flavours to shine in combinations that offer balance and contrast.

Take, for example, the marron dish, in which the crustaceans are killed only when the diner is eating the previous course. The poached tail meat is then matched with Jerusalem artichoke in three forms - a puree, a pickled slice and the candied skin.

It is a memorable dish and one that shows this kitchen has the potential to, like the refurbishment, take dining to a level not seen in Adelaide before


Read more: http://www.news.com.au/lifestyle/food/i ... z2dAHbUgEt

Former Magill Estate chef Jock Zonfrillo to open restaurant and bar in Adelaide's East End

by: Food Editor SIMON WILKINSON
From: The Advertiser
August 26, 2013 11:52AM






Chef Jock Zonfrillo is opening his own restaurant and bar in the East End. Picture: Matt Turner



Former Magill Estate chef Jock Zonfrillo will open his own restaurant and a separate bar on the site previously occupied by the Universal Wine Bar in Rundle St East.

The twin venues will be known as Street, a vibrant bar with casual food and cocktails made with house-produced spirits, and Orana, a more intimate setting for about 25 diners.

The announcement comes as Zonfrillo's former employer Magill Estate prepares to open this week with new executive chef Scott Huggins .

Zonfrillo left Magill in March this year after leading it to The Advertiser Restaurant of the Year title in 2011, before closing for a redevelopment project that went on for nearly two years.

Scottish-born Zonfrillo , who worked in London with kitchen icons including Marco Pierre White, has lived in Australia since 2000.

Since settling here, he has become passionate about Australian native ingredients and how they are used by indigenous cultures, living with Aboriginal communities around the country.

The food at Orana, which means "welcome" in several Aboriginal languages, will reflect this interest.

"Australia offers some of the greatest produce in the world," he says, "and we still have a vast wealth of ingredients and food culture that remain, on the whole, undiscovered.

"At Street and Orana, I simply want to offer food that tastes of this amazing country, in particular from South Australia, in an easygoing, upbeat, fun environment. This is an exciting time for Australian gastronomy and I am looking forward to offering my own take on that."


Read more: http://www.adelaidenow.com.au/national- ... z2dAIRtL3w

Here’s Adelaide’s top 10 best burgers

Simon Wilkinson •
The Advertiser •
February 25, 2014 10:30PM



WE still love a bonza Aussie burger from the pub or fish’n’chipper, with bacon, egg, beetroot and even pineapple if you really must have THE LOT.

But, in the past year or two, a new breed of burger specialists have emerged in the city and suburbs, who have taken our obsession with a juicy, charred pattie between two buns to the next level.

These folk don’t just make their own patties ... many will hand-grind the mince, finding precisely the right ration of lean meat to fat, arguing over the merits of chuck or brisket, even the best breeds of cattle.

TELL US: Who makes your favourite burger in Adelaide? Let us know in the comments

Recipes for pickles and relishes are tightly-held secrets and the old sesame-seed roll has made way, in many cases, for a sweeter, glazed bun.







So here are some of our best new-age burgers. Roll up your sleeves, throw away the knife and fork, and tuck in.



Cheeseburger ($14.90) at STREET ADL

The East End newcomer serves up a beefy treat that pays homage to pedigree. Chef Jock Zonfrillo makes sure the beasts in his burgers are beauties.

MAIN EVENT: This ain’t no two-dollar steak. The patty is a cut of beef that’s a majority mix of rump with chuck, derived from old-fashioned breeds of South Devon, belted Galloway and Dexter, all with a very specific type and content of fat, which ages 12-16 weeks on the bone along with the meat. Cooked in a fire pit of burning red gum wood and traditional mallee charcoal to make sure meat ‘caramelisation’ occurs.

ON THE SIDE: Crispy golden chips or go light with some green beans.

SECRET SAUCE: The ketchup on this burger is filled with an Aussie mix of bush tomatoes flavoured with an infusion of cinnamon myrtle, aniseed myrtle, mountain pepper and dorrigo pepper. And the mayo is handmade, light and fluffy.

285 Rundle Street, Adelaide; ph 8227 0344






The cheeseburger at STREET ADL, in Rundle St.
The cheeseburger at STREET ADL, in Rundle St. Source: News Limited


No.1 ($9) at Burger Theory

The food-truck pioneers now have permanent digs in the East End where the queues are much shorter, the beer and cider are on tap, but there’s a little less romance in the production-line service.

MAIN EVENT: The burger that has spawned many imitators is still up there among the best with its glazed Breadtop roll, pattie packed with juice and flavour, and that addictive, what-do-they-put-in-it truck sauce … a bit too much of it on our last visit.

ON THE SIDE: Chips, of course, hot, golden and salty but no longer hand-cut.

DON’T WANT BEEF? The chicken burger is made from (Greenslades) thigh, not breast, so it’s not dry or stringy. With crisp prosciutto on top, it’s like a roast in a roll.

8-10 Union St, Adelaide; 0419 815 660






The No.1 burger at the food truck Burger Theory, Adelaide.
The No.1 burger at the food truck Burger Theory, Adelaide. Source: News Limited






The Biggy ($13.50) at Fancy Burger

George Fantis opened this Blackwood burger bar four years ago and now has shops in the city and Kensington Park.

MAIN EVENT: The aptly-named Biggy has a juicy SA beef patty layered with bacon, cheddar, fried free-range egg, herby mayo, lettuce, tomato relish and beetroot in a robust wholemeal bun. Quite a handful but thankfully not too sloppy and definitely not greasy.

ON THE SIDE: The chips are addictively good.

DON’T WANT BEEF? Broad choice of lamb, chicken and vego burgers, steak sangers and mini burgers for the health conscious.

237 Main Rd, Blackwood; ph 8370 0388

(Also at 17 Synagogue Place, Adelaide, and 402 Magill Rd, Kensington Park)






The Biggie at Fancy Burger, at Blackwood, Kensington Park and the city.
The Biggie at Fancy Burger, at Blackwood, Kensington Park and the city. Source: News Limited


The Nordburger ($7.80) at Nordburger

Midway down The Parade, this narrow, minimalist space is purpose built for cooking and eating burgers — down to the sink for washing sauce-streaked fingers. Nice touch that.

MAIN EVENT: One of our favourites in this tasting. The pattie is top-shelf, coarsely ground, slightly pink in the centre, a little rough around the edges so they caramelise nicely. The crusty sesame seed roll (not bun) also contains lettuce, tomato, pickles and perfect ratios of mustard, ketchup and their own creamy concoction.

ON THE SIDE: The chips are crinkle-cut for extra crunch. The cornflake milkshake will have you wondering how they know what you have for breakfast.

DON’T WANT BEEF? Hot-diggity dog, that’s okay. Or, for a change, try the panko-crumbed mushroom burger with house-made slaw.

168 The Parade, Norwood; ph 8331 9923






Victoria with the Nordburger — handily found at Nordburger on The Parade. The burger that
Victoria with the Nordburger — handily found at Nordburger on The Parade. The burger that is, not Victoria. Source: News Limited


The Chuck ($9) at Chuck Wagon

Tucked away at the end of O’Connell St lies some of Adelaide’s most mouth-watering burgers.

MAIN EVENT: Keep it simple and go for The Chuck with its juicy 160g patty generously smothered in mayonnaise, lettuce and tomato held together with a sweet and light bun. You may need to wear a bib for this one, however, and adding a slice of provolone for $1 is well worth it.

ON THE SIDE: Jalapeno poppers for the adventurers or chilli cheese fries for those after an authentic plus-sized US affair.

DON’T WANT BEEF? The Pollo Loco burger speaks for itself with double-crusted deep-fried chicken, coleslaw and cheese.

175 O’Connell St, North Adelaide; ph 8267 4070






The Chuck, at Chuck Wagon in North Adelaide.
The Chuck, at Chuck Wagon in North Adelaide. Source: News Limited


Signature ($11) at Burgastronomy

The name’s a mouthful and so are the burgers at this North Adelaide haunt, which has helped cement O’Connell St as the burger boulevard of Adelaide.

MAIN EVENT: Shunning the sweet, glossy buns favoured by competitors and boasting a bigger burger size than the slider-esque portion of many peers, Burgastronomy have let simple flavours come together to do the talking in their Signature offering. Juicy, salty but with a touch of sweet thanks to some sturdy pickles and liberal lashings of ketchup and mayo, the hand-ground MSA premium-grade beef is cooked to pinky perfection.

ON THE SIDE: Get your serve of veggies with some sweet potato fries, which are crunchy and salty on the outside but house a smooth and soft interior.

DON’T WANT BEEF? The Shroom — a Portobello mushroom paired with sweet balsamic onion, rocket, cheese, tomato and mayo makes a meal of the mushie or the hot bacon bird is a great chicken option.

19 O’Connell St, North Adelaide; ph 8267 1052






Burgastronomy’s ‘Signature’ burger, found at North Adelaide.
Burgastronomy’s ‘Signature’ burger, found at North Adelaide. Source: News Limited


#1 Republic ($10) at Burger Republic

Some serious dude food is infiltrating this smart food precinct. BP keeps it simple with a tight burger list. “House sauce” is smeared on all, but each can be switched up to fit your whims.

MAIN EVENT: The beef patties are coarsely ground, nicely seasoned with faint remnants of pink, on lightly glazed buns. The basic namesake burger is best beefed up with bacon, or move up a notch to the juicy “Sweet Thang” featuring aged cheddar and caramelised onion with or without blue-cheese sauce.

ON THE SIDE: Great spindly chips are much better than the sweet onion rings, plus dozens of chilli sauces to choose from.

DON’T WANT BEEF? #3 Chookman is a lemony/rosemary-basted thigh, #4 Garden is crumbed mushroom, or, go healthy with a breadless “burger in a bowl”.

110 King William Rd, Goodwood; ph 8357 0810






The No.1 Republic at Burger Republic at Goodwood.
The No.1 Republic at Burger Republic at Goodwood. Source: News Limited


Relish’d at Relish’d Burger Bar

The beachside strip offers some good fish’n’chip-shop versions, but this little burger specialist is a cut above.

MAIN EVENT: The bun is a sweetie with a glaze you can check your lippie in. The pattie, made from beef sourced on the Fleurieu Peninsula, is cooked through but has good meaty flavour, and there’s plenty of moisture from generous squirts of herb aioli and tomato relish.

ON THE SIDE: If you’re eating in, the burger is served with a big knife stabbed into its heart, but only first-daters will feel the need to cut it in half.

DON’T WANT BEEF? Relish’d has a full range of options with lamb, chook and vego.

730 Anzac Highway, Glenelg; 8294 2777






Relish’d Burger Bar’s namesake burger — at Glenelg.
Relish’d Burger Bar’s namesake burger — at Glenelg. Source: News Limited


Hamburguesa ($12.90) at Lucky Lupita’s

Queues still form outside the door of this tiny Mexican canting hidden away in the shadows of the Flinders Medical Centre. We love the smoked beef short ribs, the corn, and the soft tacos but the LL burger has a legion of fans for good reason.

MAIN EVENT: It’s the sauces/salsas that set this burger apart. There’s a choice of three: chipotle mayo, jalapeño/coriander and our choice, the “hogao”, a Colombian tomato and onion relish. The pattie is made from beef minced in-house, with lettuce and tomato in a Breadtop bun.

ON THE SIDE: Lightly pickled red onion rings should go straight into the burger. Crinkle-cut chips rate 9.5 for crunch.

DON’T WANT BEEF? Go for the soft tacos, perhaps with potato, poblano, pumpkin and smoked corn.

Unit 1, 4 Rupert Ave, Bedford Park; 8277 4004






Lucky Lupitas’ Chipotle Burger at Bedford Park.
Lucky Lupitas’ Chipotle Burger at Bedford Park. Source: News Limited


The Stanley Burger ($10.90) at the Stanley Bridge Tavern

Last, but by no means least, we thought we’d head out of town and track down a proper pub burger. The Stanley Bridge Tavern is in the small Hills hamlet of Verdun, only 30 minutes from the CBD if the traffic is kind. It has a cosy front bar, plenty of tables out the back and a resident Jack Russell that seems to run the place.

MAIN EVENT: It’s the fried egg that makes this burger, bursting at first bite and dribbling its golden goodness over a plump house-made pattie, rashers of bacon, lettuce and tomato relish. The soft bread roll has been singed on the grill — perhaps a tad too long in our case.

ON THE SIDE: A good bowl of spring-loaded curly chips. The kids will love them.

DON’T WANT BEEF? Benny’s Pork ribs in a sweet and sticky marinade are the house specialty.

41 Onkaparinga Valley Rd, Verdun; 8388 7249






The Stanley Burger at the Stanley Bridge Tavern in Verdun.
The Stanley Burger at the Stanley Bridge Tavern in Verdun. Source: Supplied


But what if I don’t eat meat?

Vegetarian winners include Bliss Organic Café’s Bliss Burger with an almond, bean and lentil patty and homemade soy sugar-free mayonnaise (7 Compton St, city).

House of Donkey (188 Sturt St, city) has an ever-evolving seasonal menu (think Portobello mushroom and grilled peach burger on organic ciabatta bun with avocado, tomato, leafy greens and haloumi).

Vego n Lovin It (Level 1, 240 Rundle Street) is an oldie but a goodie with a board full of burger joy.

Meanwhile Manu Perez’s mobile burger stall dishes out tasty quinoa and haloumi creations. Catch him if you can.

— Katie Spain

Full list of winners at the 2014 Restaurant & Catering SA Awards


The Advertiser
August 05, 2014 12:00AM


THE winners of the 2014 Restaurant & Catering SA Awards for Excellence were named at a gala dinner at the Adelaide Entertainment Centre.


Restaurant Of The Year: Restaurant Orana, Adelaide

Popular Choice: Peel Street Restaurant, Adelaide

Best Bakery/Patisserie: Muratti Cakes & Gateaux, Prospect

Best Small Bar: The Tasting Room, Adelaide

Best Fine Dining: Restaurant Orana, Adelaide

Hall Of Fame — Individual & Lifetime Achiever: Jim Carreker, Appellation at the Louise

Hall of Fame — Coffee Shop: Argo on the Parade, Norwood

Hall of Fame — Steak: The Barn Steakhouse, Mount Gambier

Hall of Fame — Restaurant in a Hotel: The Playford Restaurant, Adelaide

Hall of Fame — Site Contract Caterer: Eurest at Hewlett Packard, Lockleys

Best Chef: Philip Pope, National Wine Centre, Adelaide

Best Apprentice Cook: Brionie Pearson, Lenzerheide, Hawthorn

Best Employee: Poonam Desai, British India, Adelaide

Best Employer: Jon & Tuss Papatolis, The Strand Café, Glenelg

Best Maitre D’: Martin O’Connor, Penfolds Magill Estate Restaurant, Magill

Best Breakfast: Chianti Classico, Adelaide

Best Asian: Hanuman, Adelaide

Best Cafe: Assaggio Cafe, Campbelltown

Best Chinese: House of Chow, Adelaide

Best Coffee/Tea House: Cibo Espresso O’Connell Street, North Adelaide

Best Contemporary Australian - Regional: Appellation at the Louise, Tanunda

Best Contemporary Australian - Metropolitan: Botanic Gardens Restaurant, Adelaide

Best European: Georges on Waymouth, Adelaide

Best Family: Cucina Nuova, Henley Beach

Best Greek: Zucca Greek Mezzes, Glenelg

Best Indian: Beyond India, North Adelaide

Best Informal Italian: Ambrosini’s Restaurant, Norwood

Best Formal Italian: Chianti Classico, Adelaide

Best Japanese: Shiki Restaurant, Intercontinental Adelaide

Best New: Golden Boy, Adelaide

Best Pizza: Queens Head Hotel, North Adelaide

Best Sushi Bar: Sushi Train Central Market Station, Adelaide

Best Restaurant in a Hotel/Motel/Resort: Treasury on King William, Adelaide

Best Restaurant in a Pub/Club/Tavern: The Highway, Plympton

Best Restaurant in a Winery: Hentley Farm, Seppeltsfield

Best Seafood: Cardone’s Seafood & Grill, Glenelg

Best Speciality: Red Ochre Grill, North Adelaide

Best Steak Formal: Mayura Station’s ‘The Tasting Room’, Mount Gambier

Best Steak Informal: Carmel’s Café Bar & Grill, McLaren Vale

Best Thai: Toptai, North Adelaide

Best Tourism Restaurant: Windy Point Restaurant, Belair

Best Vietnamese: My Tho City, Hindmarsh

Best Mexican: Viva Zapata, Semaphore

Best Tapas: Tasca Viva, Glenelg

Caterer Of The Year: National Wine Centre, Adelaide

Best Event Caterer: Adelaide Oval, Adelaide

Best Function/Convention: National Wine Centre, Adelaide

Best Media Coverage: David Washington, InDaily

Best Industrial/Institutional Caterer: Medirest at Eldercare Allambi, Glengowrie

Best Site/Contract Caterer: Medirest at Eldercare Kirkholme, Goodwood

Best Small Caterer: Mediterranean Excellence, Fulham Gardens

Best Venue Caterer: Epicure at the State Library, Adelaide

Best Wedding Caterer: Botanic Gardens Restaurant, Adelaide

Best Wine List: The Barn Steakhouse, Mount Gambier

Best Sommelier: David Currie, Press* Food & Wine, Adelaide

Best Service Provider: Abeo Design, Unley

Safety Award: Adelaide Casino, Adelaide

Professional Development: Adelaide Oval, Adelaide

Best Product Supplier: Treasury Wine Estates, Magill

Kangaroo Island stall at Central Market; South Australia’s first, island-based sheep dairy KI Pure to sell its own and produce from 25-30 other KI producers

This story was published: 21 hours ago August 05, 2014 12:30AM




(L-R) Justin Harman, Jane Harman SA (sales manager Island Pure) and Geoff Rischbieth. Source: News Limited


PREMIUM Kangaroo Island produce from at least 25 suppliers – some selling the wares in Adelaide for the first time – will be available at the Central Market from Friday.

Sheep dairy and cheese factory, Island Pure, has leased a new stall at the city market for five years with the option to renew it for another five years.

Besides its well-known Mediterranean-style cheeses and yoghurt, the stall will also sell abalone, other seafood, meats and honey, sourced from the island.

It will be the first direct retail outlet for Island Pure – the state’s first sheep dairy and cheese factory at Cygnet River set up in 1992 and now owned by food investors Justin Harman and Geoff Rischbieth.

Mr Harman said Island Pure had been looking at Central Market for a number of years.

“When we first looked at it three and a hald years ago, it didn’t financially stack up but that’s changed to a certain degree,” he said.

The stall will help the island’s producers build a direct connection with customers, Mr Harman said.

“Our only contact and that of most of the producers on the island was through people coming to the door.

“Now we will deal direct with everyday customers as well as food services clients, including restaurants and hotels and get direct feedback.”

“Certainly historically KI finds it really difficult to provide consistent supply due to transport issues, but now it’s going to be easier.

“We will bring in lots of stuff into the stall that have never been off the island before,” Mr Harman said.

He said the emphasis would be on premium farm gate products.

The new stall is supported by the KI Futures Authority and products will sports the recently-launched Proudly Kangaroo Island brand.

A cool room in Adelaide will help with stocks, which will be shipped from the island weekly.

Central Market chief executive Gavin Webster said the new outlet would become a “destination stall” for the market.

“When the idea of a regional store came up, it just absolutely does fit in with everything we are looking to do with the market.”

Electra House’s Alfonso Ales on why he moved to Adelaide



food



By David Knight


December 19, 2014



Adelaide entices another big name chef to set up shop here, as former elBulli and Bilson’s chef Alfonso Ales will relocate to Adelaide in January to become Executive Chef of the $10 million Electra House project, due to open in February.

Once upon a time if you had to name heavyweight South Australian-based cooking identities, the list would have stopped at two – Maggie Beer and Cheong Liew. That’s not the case now. Adelaide is buzzing with prized cooks, from chefs who moved to Adelaide and made their name here with their daring food (Jock Zonfrillo and Duncan Welgemoed) to Andrew Davies, Lachlan Colwill and Jordan Theodoros, to prized recruits (Scott Huggins and Emma McCaskill). And then there are the celebrity chefs who have lent their name to restaurants (Jamie’s Italian and Sean’s Kitchen). Now comes Alfonso Ales with his impressive list of credentials, having worked in some of Europe’s most acclaimed restaurants.

The Spanish chef cooked at Spain’s celebrated Michelin three-starred restaurant elBulli, before working in places such as Michel Guérard’s Eugénie-les-Bains. He moved to Australia and became Head Chef at Bilson’s and later helmed Jonah’s on New South Wales’ Palm Beach. Ales says he was planning to move to Adelaide with his family before discussions began with Electra in October.

“We wanted to get away from Sydney,” Ales says. “I was in Sydney for five years and it was too hectic and stressful. My wife and I didn’t think it was the right place to bring up our daughter in terms of how stressful the city is; we thought it was a bit much. So we were looking at possibilities to move, and I thought the best conditions were in Adelaide in terms of what we were looking for.”

After October, Ales visited Adelaide once a month for a week at a time and he will relocate here in January. Ales will be completely focused on Electra when he moves and won’t consult for other places across the country.

“I’m bringing my sous chef from Sydney [Kitak Lee], he worked with me at Bilson’s, and for a couple of years was at Momofuko Seiobo. He was in the same position; he wanted to get away from Sydney as well, so I offered him this project and he is really excited about it.”

The ambitious Electra House on King William Street is one of the most exciting and adventurous bar and restaurant projects to ever hit Adelaide. Over three floors, with a capacity of 700, Electra will feature a bar and beer garden on the ground floor, a Mediterranean restaurant (Olea) on level one and function spaces on the top floor. The bar and beer garden will feature tapas, with Ales saying Electra’s will be a global-inspired version of Spanish street food.

“The Spanish dishes are there because that’s my influence, Spanish food is what I love the most, but I’ve got to work in many places. I lived in France for years, Germany and a lot of places in America, which will be reflected in the menu. We’re going to have dishes from South America, from the Mediterranean, Spanish dishes and some American BBQ. My sous chef is Korean, so we’ll have some influence from there as well. I want to make it multicultural - like Adelaide, a very multicultural city – the menu will reflect that.”



Alfonso Ales

With the restaurant, Olea, Ales wants to make it an “approachable place”; it won’t be about Michelin stars or chef hats.

“I’m from an old world generation, that type of restaurant is gone,” says Ales about fine dining restaurants. “They’re not sustainable anymore. The public doesn’t ask for them because the simple reason is that you can get really good food for a smaller price, with all these wine bars and restaurants that are popping up everywhere.

“Where I’m from, Seville, which is a small town, it is much more into street food and tapas. Tapas comes from Seville, the whole concept of sharing food and eating small portions, is from my hometown. There’s not a real culture of restaurants, there are some really good restaurants in Seville, but they are not as popular as tapas bars. I’ve grown up with that culture of simple food based on taste, sharing and having a good time with friends and family. That’s what I love about food – that community feel – and that’s what I’m aiming for with Electra. We are aiming for a restaurant that is affordable and sustainable – where guests can come and feel like they are old friends with us and not have to feel that they are intimated by anything.”

One of the reasons Ales was attracted to Adelaide was that the city reminded him of Seville.

“Adelaide is the closest Australian city to where I grew up. It’s the same size, it also has one million people, and it has a Mediterranean climate with really hot summers and mild to cold winters. It has very defined seasons, which is something that I was missing living in New South Wales.

“I like the fact it’s a very cultural city with lots of festivals and interest in culture, which was something I was really missing. When people asked me what I missed most from Spain, it was always the same things: food, family, friends and culture. People seem to know a lot about food and wine, and the Central Market in the middle of the city – one thing I was missing from Europe was a market where you have all your suppliers and growers in one space. I find that inspiring and I was missing it because there was nothing like that in Sydney, at least not as nice as this one.”

electrahouse.com.au