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COAL Cellar + Grill

Thursday, October 17

Christmas Home-Baked Biscotti

This easy recipe results in a delicious chewy biscotti with a little crunch to the outside, says Hilton Adelaide pastry chef Mere Wojcik.

Braised Pork Belly in Master Stock with Pickled cucumber

Master stock is perfect for poaching or braising meats such as pork, chicken, beef brisket or duck breast. This recipe includes instructions for the simple master stock Coal Cellar + Grill uses for its twice-cooked pork belly.

Lemonade BBQ Pork Spare Ribs

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.

Braised Beef Shank

This tender and wholesome beef shank will warm the body and soul, says Coal Cellar + Grill executive chef Christian Jensen.

Coal Cellar + Grill winter menu launch

Hilton Adelaide’s Coal Cellar + Grill hosted an event this month to offer guests a sample of dishes from its new Winter Food and Wine Series Menu.

Goat Tacos with Salsa

Tacos aren’t just for summer, says Coal Cellar + Grill executive chef Christian Jensen, who shares this recipe from the restaurant’s new Winter Food and Wine Series menu aimed at lovers of meat and wine.