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.
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.
As one of the judges in the Australian International Olive Awards puts it: “It’s like judging wine, but it’s much harder to get it to talk to you.”
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.