Pork belly with double-smoked bacon, lentils, kale and apple glaze.

Restaurants

Behind the Menu: Riverside Restaurant

With more than 30 years’ experience, InterContinental Adelaide executive chef Tony Hart considers himself a “granddad” in the kitchen, mentoring the 40 chefs under his charge in the art of fine dining.

Restaurants

Behind the Menu: Georges on Waymouth

As a younger chef, Brent Potuszynski travelled to London to hone his culinary skills in some of the city’s Michelin-star restaurants, but now he’s back home in Adelaide at Georges on Waymouth.

Restaurants

Behind the Menu: Pepe Cucina

Italian chef Salvatore Pepe’s passion for cooking with seasonal ingredients was inspired by his father, who would walk many kilometres to source the best produce.

Eat | Drink | Explore

Behind the Menu: The Oxford Hotel

With a change of ownership, one of North Adelaide’s favourite hotels has been refurbished and relaunched with community art, live music and a vibrant new menu by former Hilton Adelaide chef Symon Conway-Lyden. 

Restaurants

Behind the Menu: Coal Cellar + Grill

Daniel Fleming, who trained under Hilton Adelaide chefs Cheong Liew and Simon Bryant, has returned to the hotel to head up the team behind the menu at Coal Cellar + Grill.