Is there anything more mouthwatering than a freshly-made eclair? Yes, there is: fresh eclairs topped with three delicious chocolate glazes. You’ll just have to try one of each.
Sassi’s vegan ice creams infused with Middle Eastern flavours are now available in the city Monday through Friday for your weekday lunchtime dessert fix.
Where does a regional imprint on a wine come from? In the Eden Valley, its Riesling reveals most of the secrets. The rest is simply magic.
Ortus Wines will next month open its new Willunga cellar door that has been more than five years in the making and hosts a forgotten 130-year-old history.
This simple, satisfying soda bread can be made in a conventional oven, but – for an additional fun factor – get the camp oven going outdoors.
The mood at Fugazzi is best described as ‘big’. Booths are booked out months in advance, with diners hungry to try the hyped New York-Italian-inspired menu. While patrons wait for a table to become available, they’re first invited to imbibe at the bar.
South Australia’s artisan distillers make some of the most exciting gins on the market. There can be no better way to experience each one than in the perfect martini.
A neighbourhood wine bar launched in the midst of the pandemic has evolved its menu to become a more serious dining destination. Our reviewer heads along Goodwood Road to assess progress.
Executive Chef of the Big Easy Group Harry Bourne watches over the kitchens of The Stag, Yiasou George and the recently opened Mexican restaurant Masa in Bowden. In the southern park lands, the chef set himself the challenge of cooking a whole honey-glazed chicken on a public barbecue.
The crushed pretzels add a moreish salty crunch and a unique twist to this decadent million-dollar treat.
Chef Jake Kellie puts a local spin on this traditional basque dessert, with the addition of buffalo curd.
Go to a little extra effort to make your next mezze amazing with this spice-laden eggplant dish.
Fill your kitchen with the scent of spices as you prepare these healthy homemade sausages, the perfect weekend lunch or family evening meal.
Justin Healy’s bricks-and-mortar sequel to his popular ramen pop-up is now open and slinging bowls of hand-rolled noodles in broth, po’boys, and a short list of sides.
Welcome to the Alternative Universe. It’s the big new thing in one of the most under-appreciated wine regions in the state.
To Primary Industries Minister David Basham, whose family has farmed dairy for five generations, some plant-based meat substitutes taste like “cardboard”. But his government wants South Australia to be a major competitor in the emerging plant-based food market.
When it comes to matching booze to any situation – from day rave to degustation – Mark Kamleh, co-founder of events company Wine Country, is a trusted source. In this edition of The Takeaway Somm, he pairs an Adelaide Hills wine to match a hacked McDonald’s order.
This Italian joint in Prospect shows that change can be a good thing.
Motivated by a harrowing bushfire experience that changed his outlook on life, born-and-bred Kangaroo Islander Tye Boyle has upgraded the Vivonne Bay General Store, rejuvenating the remote coastal outpost in time for the influx of tourists this summer.
Have we hit peak Grenache or are there more thrills to explore with the hottest red wine style of our times? After seeing the very best at the recent McLaren Vale Wine Show, the possibilities appear endless.
Is it illegal to bypass shallot pancakes on the menu? Maybe. All we know is it’s unadvisable.
Chef Justin Dingle-Garciyya has been drafted as the founding chef of Garçon Bleu, a modernised French restaurant launching on level nine of the Sofitel Adelaide.