Sponsored Story
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.
Sponsored Story
This tender and wholesome beef shank will warm the body and soul, says Coal Cellar + Grill executive chef Christian Jensen.
Get InDaily in your inbox. Daily. The best local news sent straight to your inbox every workday at lunchtime.
Thanks for signing up to the InDaily newsletter.
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.
Simple to prepare with fresh South Australian produce, this fish and chip dish is shared by Coal Cellar + Grill chef Mohammad Mohammadi.
Beef carpaccio makes a great starter for a dinner party and is easy to make, says Coal Cellar + Grill sous chef Gregory Jardim.
Hilton Adelaide long-standing demi chef Huy Luu shares his much-loved recipe for spiced pakoras.
Get InDaily in your inbox. Daily. The best local news sent straight to your inbox every workday at lunchtime.
Thanks for signing up to the InDaily newsletter.
