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.
As the Adelaide Festival prepares to celebrate the city's golden gastronomic era with a serious of long lunches on the Riverbank Palais, Nigel Hopkins reflects on the people and places that have shaped our restaurant scene.
Adelaide Hills winery The Lane has taken its fine-dining offering to another level with the introduction of a Chef’s Table featuring an exclusive menu with matched wines.
Waygu beef from acclaimed South Australian producer Mayura Station might start appearing on Adelaide restaurant menus a little more frequently after a recent chefs' dinner.
For leading Australian winemaker Chester Osborn it’s the realisation of a 13-year dream, but for South Australia’s McLaren Vale wine region Chester’s Cube could bring tens if not hundreds of thousands more wine tourists to visit one of the world’s most unusual and dramatic cellar doors.