Food & wine reviews
This restaurant-in-a-nursery was a star takeaway performer during last year’s COVID-19 shutdown. Business is back to normal, but with a new head chef in the kitchen, we return to Topiary to see how it’s faring.
Restaurants
With great attention to detail, an aversion to pretension and a highly-collaborative kitchen, The Caledonian Hotel is setting itself apart with an extraordinary program of wine-matched dinners, argues Nigel Hopkins.
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With sommelier Josh Picken behind its fresh look and flavours, The Currant Shed has positioned itself to become the region’s new destination restaurant.
There’s probably no restaurateur more respected in South Australia than Nick Papazahariakis, whose restaurant Chloe’s clocks up its 30th anniversary this year, just as he is turning 70.
When Warren and Nicolla Randall purchased the Bridgewater Mill exactly a year ago, they not only bought a converted flour mill transformed into a cellar door and award-winning restaurant, they also bought an important chunk of Adelaide’s culinary history.
Pink Moon Saloon looks like a tiny alpine hut that blew in from Disneyland and became wedged in a 4m-wide lane between two multi-storey buildings in Leigh Street.
