Sailing through the night, standing alone as lookout on the bow of the One & All with 42 metres of two-masted, square-rigged brigantine behind you, it’s easy to let your mind slip back a couple of centuries.
Among the many new restaurants that opened in South Australia in the past year or so, a few have stood out head and shoulders above the rest for food writer Nigel Hopkins.
It was supposed to be open for only six weeks, in transition from Beach Bum to something new from serial restaurant wondermind Walter Ventura, but the customer response is already sparking speculation Spaghetti Crab might be around for longer, writes Nigel Hopkins.
A pioneering restaurateur family is filling McLaren Vale’s belly with Italian fare of godly quality and portions, writes Nigel Hopkins.
There is something extraordinarily indulgent about flying nearly 400km just for lunch, especially when that lunch is cooked by iconic chef Cheong Liew and features some of the best, and most expensive, wagyu beef in Australia.
The story of Jolleys Boathouse began when chef Belinda Hannaford saw the potential of a tumbledown kiosk on the river and turned it into an iconic restaurant. Thirty years later, it’s still one of Adelaide’s most perfect places to dine, writes Nigel Hopkins.
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.