It was one of the most extraordinary public dinners to be held in Adelaide, and a high-risk adventure for those of the 150 guests who forked out $280 each to attend.
When competitors in the inaugural Australian International Olive Awards sat down for dinner in the Adelaide Convention Centre last night, the true state of Australia’s olive oil industry was revealed, writes Nigel Hopkins.
With great attention to detail, an aversion to pretension and a highly-collaborative kitchen, The Caledonian Hotel is setting itself apart with an extraordinary program of wine-matched dinners, argues Nigel Hopkins.
The re-emergence of chef Nu Suandokmai with his own Adelaide restaurant, Lantern by Nu, has been welcomed not only by those who fondly remember Nu Thai, but anyone who craves the sort of authentic cooking most commonly found in Thai street markets.
Duncan Welgemoed’s Africola and Jock Zonfrillo’s Orana both made the top 50 in the Australia’s Top 100 Restaurants awards, but the overall results for SA were mixed, writes Nigel Hopkins.
Cocktail chicken balls took on a whole new dimension at a sold-out tribute dinner for acclaimed chef, author, food icon and festival patron Maggie Beer which kicked off festivities for this year’s Tasting Australia.