Today, a dramatic new bar for the West End, a chance to tell your food story, mulled wine in the Mall, upcoming events and more.
Three lads with a dream
The West End’s newest bar is dramatically different to the other stylish hole-in-the-wall establishments that have cropped up in Peel and Leigh streets.
This moody basement in previously unloved Bank Street has serious wow factor, with reclaimed beams, a rustic brick wall, reclaimed oak floorboards for the bar proper, and spectacular U-shaped custom-made leather lounges.
Bank Street Social is the first hospitality venture for three mates – two young doctors, Shaun Campbell and Tom Paxton, and an electronics engineer, Simon Orders – who have given a long-vacated old restaurant space a moody, turn-of-the-century feel.
Entry is via double-wooden doors just around the corner from Hindley Street. You descend a couple of flights of stairs before entering a whole different world, inspired by the prohibition bars of Manhattan.
Co-owner Campbell, a doctor at the RAH, did much of the design work himself, with initial help from architect Claire Kneebone.
The heavy wooden beams were from an old granary in Queensland and wonderful steel light fittings are from the US. A rustic brick wall looks like it’s always been there, but in reality, Campbell and his partners, friends and family carried every one of the 7000 bricks down the stairs.
The bar has a heavy emphasis on South Australian beer, cider and wine – in fact, that part of the drinks list is purely South Australian. Local spirits are also prominent, with a big range of Australian-distilled products, from Tasmania’s single-malt whiskeys to gin from Kangaroo Island.
“We have just about everything that’s being made in Australia at the moment,” Campbell said of the spirits menu.
Drinks are rounded out by American whiskeys and Caribbean rums. Food won’t be a focus, but there will be some platters to share.
The lads have fitted out a dance floor at the far end of the bar.
Bank Street Social will be open to the public from July 19.
Bank Street Social – before
And Bank Street Social after …
7000 bricks were carried down the stairs by hand.
Bacon of the month club
We can’t help thinking of Clark Griswold’s jelly of the month club booby prize, but this is much more appealing.
Feast Fine Foods has started a Bacon of the Month Club. This month – chilli infused bacon.
Wheatie reveals its own brews
Adelaide’s best beer pub, The Wheatsheaf, will be revealing its very own brews from 6pm tonight – pushing boundaries and surprising tastebuds.
Earlier this year, the pub installed its own stainless brewhouse – and tonight it is ready to pour a range of fascinating brews that have been produced in collaboration with some serious beer talent (such as Yeastie Boys) and some the pub produced solo.
It’s a mind-blowing rundown, including the Rauch Alici (smoked porter with anchovies), Benatar (bitter-sweet stout), and the Flat Benatar (a hand-pumped, “low-carb” version of the Benatar), to name just a few.
The kegs will be tapped from 6pm and will last as long as they last!
Vote for your favourite
The SA Food Awards consumer category has narrowed down the hunt for the state’s favourite food producer to 20 local companies.
Go here to vote for your favourite.
Tell your food story
If you’ve got a story to tell about South Australian food or agriculture, you could win $5000.
Primary Industries and Regions SA and the Royal Adelaide Show are running a short video competition as part of the Royal Agricultural and Horticultural Society’s 175th anniversary.
The video comp is broad. Agriculture Minister Leon Bignell says it could be about life on a farm, a role within the supply chain, growing grain or grapes, or even at the other end of the chain – about a dining experience involving SA food.
The winner will receive $5000 and those who vote will also be in the running for a South Australian holiday.
Details here.
Grandma’s kitchen
We love this.
July at the Adelaide Farmers’ Market kitchen has been dedicated to “granny skills”.
The kitchen at the Wayville market will be dedicated to preserving and passing on the life skills of cooking from scratch.
For example, on July 19, the people from Fleurieu Milk will demonstrate how to make butter and labne (yoghurt cheese), while the CWA will take over on July 27 with instructions on home baking.
I’m hoping there will be rock buns. And melting moments.
Mulled wine in the Mall
Rundle Mall is putting on some “pop-up” entertainment during the holidays – and it’s not just for kids.
Next Thursday and Friday (July 17-18), the pop-up bar Das Weinhaus will set up near Gawler Place from 5pm to offer traditional German-style Glühwein (hot mulled wine).
Apparently, this is a first for the Mall. Let’s hope it’s not a one-off – it sounds like a very civilised way to take the edge off the winter chill.
And plenty of wine at the Market Shed
Fifty SA winemakers will take over the Market Shed on Holland this Saturday (July 12, from 2-6pm), in a celebration of Adelaide’s status as the wine capital of Australia.
There will be more than 200 wines to taste and purchase by the glass or bottle. Market traders will provide the organic food.
To enter, download the smartphone app – 365daysofwineand food – and pay $5 at the door for a tasting glass and five free tasting tokens.
The event is organised by the SA Wine Industry Association.
For those who haven’t been there yet, the Market Shed is a very appealing spot behind the IGA supermarket on Gilbert Street in the city, which trades regularly on Sunday mornings.
