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This pan-fried fish dish from Hilton Adelaide chef de partie John Wojcik is served with a salad of radish, kohlrabi and coriander dressed with soy lime butter.
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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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Guests attended an intimate afternoon event for the launch of Hilton Adelaide’s new High Tea menu, which includes three tiers of sweet and savoury treats.
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.
