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This recipe comes from Hilton Adelaide executive chef Brent Assam, who says the combination of flavours work beautifully with perfectly cooked pink lamb – “ideal for a barbecue pass round”.
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This easy recipe results in a delicious chewy biscotti with a little crunch to the outside, says Hilton Adelaide pastry chef Mere Wojcik.
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A new entertaining terrace for Hills winery The Lane, SA’s vegan revolution continues with the launch of a plant-based café in Port Adelaide, a changing of the chefs at Longview, local gin scoops gold, and martini magic at the Collins Bar.
Beef carpaccio makes a great starter for a dinner party and is easy to make, says Coal Cellar + Grill sous chef Gregory Jardim.
This gnocchi is great for vegetarians and people who enjoy simple but tasty pasta dishes, says Hilton Adelaide executive sous chef Josh Gorman.
Hilton Adelaide long-standing demi chef Huy Luu shares his much-loved recipe for spiced pakoras.
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