Restaurants
Precision without pretention is the goal of Tarik Marco and Sandrine Maltret, whose Willunga restaurant Le Mistral reflects a culture in which ‘la pause repas’ (the meal break) is still considered sacred.
Restaurants
Bethany Finn’s love of locally produced and sourced food has led to her producing her own raw honey which is infused into the Mayflower Restaurant menu.
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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.
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.
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.
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.
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