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The Forager

Kangaroo Island set to produce its first whisky

After more than a decade of building a strong brand in the craft gin space in Australia, Kangaroo Island Spirits is preparing to distil the island’s first single malt whisky in the coming weeks.

Eat | Drink | Explore CityMag

Comida Catering Co is joining Roxie’s kitchen

Staying true to its pop-up origins, the Crown and Anchor/Midnight Spaghetti/Roxie’s/Chateau Apollo site has announced yet another evolution, welcoming the Comida crew in to take up permanent residency in Roxie’s kitchen.

Wine CityMag

The meaning of Guanxi

McLaren Vale label, Wines by Geoff Hardy, has a larger share of the Australian wine market in China than of the Australian wine market in Australia thanks to the Chinese philosophy Guanxi. 

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Eat | Drink | Explore CityMag

Left Barrel Brewing pushes boundaries

Left Barrel Brewing, a left-of-field brewery and taphouse in Balhannah specialising in barrel-aged sours, has joined the long list of must-try Adelaide Hills craft beer destinations.



Prawn Laksa

This creamy and spicy Malaysian soup is made with prawns, macadamia nuts and yellow or red curry paste, then topped with pickled red chilli and shallots.



It's hard not to fall in love with America’s ‘cool’ capital

The city of Portland in Oregon is buzzing with music, microbreweries and street food, but just 10 minutes from town it becomes beguilingly serene.



Penfolds’ Peter Gago on staying ahead of the curve

In an industry subject to ever-changing cycles, fashions and fads, it’s an ongoing challenge to keep a successful and well-established wine label shining brightly, says Penfolds’ chief winemaker Peter Gago.

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Organic, grass-fed, hormone-free: does this make red meat healthier?

Organic farming and the grass feeding of animals are promoted as having social and environmental benefits, but do they produce healthier red meat?