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Earth's Kitchen

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With so much upmarket coffee, food and wine development along Pirie Street, Earth’s Kitchen adds a nice balance, quietly flying the flag for seasonal, organic, local and biodynamic food.

Judith Satyn, an artist and organics enthusiast, originally helped eco-organisation Earth Communities to set up the restaurant in 2012. Earth Communities later purchased organics institution Wilson’s Organics on Gouger Street. Then 12 months later – with no restaurant experience – Satyn ended up taking on the business with her two daughters, Ember and Robyn.

Earth-Kitchen-interior

Earth’s Kitchen interior. Photo: Nat Rogers/InDaily

“The organics side of the business was running at a big loss, so I moved it in here,” says Satyn, who continues to run Wilson’s Organics from the rear of the restaurant, offering fresh local fruit and vegetables, bulk foods and grocery lines. “I bought the business to keep the organics going.”

Earth-Kitchen-veggies

Organic vegetables. Photo: Nat Rogers/InDaily

The restaurant is not fancy – it’s artistic, earthy and busy, with crates of fresh apples on the floor, piles of magazines on benchtops, quirky handmade art on the walls, tanks of honey, bags of rice and buckets of flowers.

“Leaning towards vegan and gluten-free”, the menu offers a range of salads, smoothies, pizzas and patties, plus a couple of daily specials. The servings are generous and you can rest assured that no microwave oven has been used in the preparation of your food.

Earth-Kitchen-beans

The emphasis is on natural ingredients. Photo: Nat Rogers/InDaily

Satyn says Earth’s Kitchen is about SOLE food (sustainable, organic, local and ethical food) and its mantra is this: “We think hard about where your food comes from, so you don’t have to.”

Favourite dish: Broccoli pesto pizza with basil ($14.90). The gluten-free base was thin and crispy (but not too thin and not too crispy) and the topping tasty.

Earth-Kitchen-rosti

Potato rosti with apple and onion relish. Photo: Nat Rogers/InDaily

Other dishes: Cabbage soup with house-made flatbread, and potato rosti with apple and onion relish were also on the specials board on the day InDaily visited. For the dairy-free, there are cheeseless pizzas, and for the meat-eaters, tandoori chicken pizzas, kangaroo chorizo pizzas and Harris smoked salmon pizzas. There are also daily salads of roasted vegetables, zucchini noodles and beetroot. Sutton says any of the menu items can be adapted to suit your diet.

Earths-Kitchen-smoothie

“Vincent Mangogh” smoothie. Photo: Nat Rogers/InDaily

Something sweet/to drink: Behind the glass cabinet is a range of protein balls and raw desserts such as “Bounty” peppermint slice, mocha cheesecake, “Snickers” jafffa slice and “Mars” bars. The drinks menu includes smoothies and a comprehensive local and organic beer, cider and wine list. We chose the “Vincent Mangogh” smoothie, a blend of mango, lemon, pineapple and basil “for a refreshing cleanse” ($7.50). Like the pizza topping, the colour wasn’t the best, but it tasted great because it’s natural and honest food that makes you feel good.

Earth-Kitchen-raw-desserts

Raw mocha cheesecake. Photo: Nat Rogers/InDaily

Earth’s Kitchen
131 Pirie Street, Adelaide, 8215 0458
Breakfast 7.30am to 11am, Monday to Friday
Lunch 12pm to 2.30pm, Monday to Friday
Dinner 5pm to 9pm, Fridays only

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