With Planet Shhh, garage rock collective West Thebarton’s Josh Healey and Tom Gordon aim to use their industry networks to make Adelaide a national hub for alternative music.
After less than six months as The Pot’s head chef, Max Sharrad is changing up the restaurant with a new “fun and comfortable” pasta bar concept, Nido.
On an undeveloped side street off Hindley, three chefs have come together to introduce Adelaide to a different take on Thai food at the newly opened 8020BK.
Little Bang Brewing Company has released its citrus-laden Berliner weisse into cans for the first time, along with a new take on its sour NEIPA – made with 200 kilos of mango puree.
Sydney-based chef Brendan Cato has brought his farm-to-table pop-up concept to Ngeringa for a special five-course vintage lunch, sourced completely from the Mount Barker farm.
As the state’s brewing industry grows, so too does the demand for local produce. Hills Hops is providing a South Australian option, grown on the fringe of the Adelaide Hills.