Tucked away between two Hindley Street sheesha lounges, Michael Merhi's Jerusalem Sheshkebab House, established in 1973, has become an Adelaide icon for good-quality, family-inspired Lebanese food.
Nothing gives you stage fright like trying to answer the call of nature in the middle of the African bush when there might be a leopard nearby.
In decades-old community cookbooks - between pages marked by butter stains, dustings of cocoa powder and even a well-preserved morsel of meringue - Adelaide writer Liz Harfull has discovered a treasure trove of stories and recipes.
Food and drink happenings in SA, including a Spirit Awards Party, speed dating with emerging winemakers, a wine disco in the Hills, a French bistro cooking workshop and an Italian-inspired long lunch - all part of the continuing Tasting Australia festival.
"The more dangerous the snake, the better the whisky." That's what a Vietnamese local tells me as she hands me the bottle, a cobra inside with a black scorpion's tail in its jaws, as we sit on the banks of the Mekong Delta.
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 value of Australian wine exports to China lifted by 51 per cent in the year to March 2018 to reach $1.04 billion - the first time that exports to a single country have hit that level.