Adelaide | Jamie Oliver’s new Adelaide restaurant opens today in the city with plenty of justified hype about the spectacular fit-out of the historic bank building – but what about the food?
InDaily had a sneaky taste yesterday with the executive chef of Jamie’s Italian Australia, David Clarke, and diners are in for a few very pleasant surprises when the restaurant opens its doors for lunch from 11.30am on the corner of North Terrace and King William Street.
The question is: in a town filled with Italian restaurants, will Jamie’s offer something new?
Firstly, what’s not on the menu: there’s no pizza from the kitchen, and no Coke at the bar for the kids.
Secondly, even a brief look at the set-up and the food shows you what a cashed-up, high-volume restaur Full Story »
Adelaide | The only way to revive South Australia’s “failing” economy is for the government to invest in entrepreneurs, Lord Mayoral candidate Martin Haese says.
Haese released his platform for boosting entrepreneurship in the city this morning.
The plan includes creating an “investment attraction unit” in the Adelaide City Council, increasing funding for Renew Adelaide and lobbying the South Australian and federal governments for around $10 million in “seed funding” for fledgling businesses in Adelaide’s CBD.
“I don’t think we have a choice; I think we have a failing economy,” Haese said.
“I believe we need a seed fund – a national seed fund or, at the very least, a state seed fund – which is very city-centric … and incentivises entrepreneurs. Full Story »
PHILIP WHITE OPINION | There’s a lot of excited popping around the cork business lately. The bark merchants can smell money.
Because China still thinks wine is a quaint and old-fashioned luxury, its merchants and sommeliers insist on wine being corked. Many Australian winemakers who have been entirely happy with screwcaps but are keen to sell wine in China are suddenly having to remember how to phone the blokes who sell the old Portuguese bark plugs.
Small premium producers who don’t have the volumes to justify bottling under both closures, to offer customers a choice, are hoping Australian wine lovers who have become accustomed to the convenience and reliability of screwcap will suddenly overlook their return to cork. The new Chinese agent wants cork; everybody’s gotta h Full Story »