This classic fish and chip recipe – made using a pale-ale-batter – is inspired by chef and TV host Adam Liaw’s childhood holidays on the Eyre Peninsula, home of what he considers some of the best seafood in the world.
Barbecue pork ribs are a melt-in-your-mouth comfort food, and Coal Cellar + Grill chef de partie Mark Dixon recommends marinating the meat in lemonade for at least 24 hours to keep it juicy, tender and flavoursome.
This savoury scone recipe from Cauliflower is King cookbook features steamed cauliflower with gorgonzola and chives for extra flavour.
Adelaide Central Market shares this spiced French toast recipe – a sweet idea for breakfast or dessert – as well as three other suggestions for serving rhubarb.
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.
Venison tartare’s delicious flavour and texture makes it a moreish appetiser, says Coal Cellar + Grill executive chef Christian Jensen.
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.
This easy apple pancake recipe dates from a 1930s cookery calendar published in Tasmania and has been updated in Adelaide writer Liz Harfull’s new book Tried, Tested and True.
Simple to prepare with fresh South Australian produce, this fish and chip dish is shared by Coal Cellar + Grill chef Mohammad Mohammadi.
Take fresh prawns, straw mushrooms and stock, add one part lemongrass, one part lime and one part napalm and serve – Thailand’s favourite soup is a chilli-laced masterpiece.
Grated carrot, fresh pineapple and desiccated coconut are used to make cute Easter Bunny cupcakes in this recipe from Adelaide Central Market.
Incorporating fresh asparagus, soft-boiled eggs, feta cheese and peas, this colourful tart is perfect for a summer brunch or lunch.
The vivacious Spritz Veneziano cocktail has evolved over more than 200 years, with today’s recipe combining aperitivo bitter, prosecco and sparkling water to put some fizz in your summer celebrations.
Poh Ling Yeow’s Turkish delight is a perfect sweet indulgence or home-made gift for the festive season.
Decorated with new-season’s cherries, this cool Christmas treat from the Adelaide Central Market incorporates the classic flavours of Black Forest cake.