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Behind the Menu

Restaurants Restaurants

Behind the Menu: Le Mistral

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.

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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.


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.

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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.