Winter has struck. The pilled old coats have been dusted off and removed from the hibernation locale in the closet, set for wear in the CityMag office – orange and navy tartan is this reporter's jacket of choice.
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Chef Clare Falzon shows how simple ingredients can star in a scrumptious outdoor meal.
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Sprout Food Group founders Callum Hann and Themis Chryssidis give us a taste of their latest restaurant, Olive, and show us how cooking is a source of empowerment.
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For executive chef of award-winning Restaurant Botanic, Justin James, the key to fine dining is going back to our roots.
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The Summertown Aristologist chefs Tom Campbell and Ethan Eadie know the secret to a good barbecue is proper preparation.
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On a Friday afternoon, Kadlitpina Rundle Park fills with the smells and flavours of Southeast Asia, as the founders of The Filipino Project, John and Maria Viojan, prepare a feast fit for the festival season.
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Changing things up in our fifth year, CityMag asked our very first chef to reappear in our pages but on a public BBQ of a different nature this time around.
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Aboard a BBQ Buoy floating on Karrawirra Parri, chef Brianna Mahoney smiles her way through the creation of a Middle Eastern-inspired feast.
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The specials board at Nano is a revolving feast of comfort food favourites, but for our public BBQ challenge, chef and co-owner of the Ebenezer establishment – Stefano Cappoccia – got as creative as our cooking setup.
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Proving once again that a good workman succeeds despite his tools, Quentin Whittle, head chef of Herringbone, has successfully prepared an entire (and entirely delicious) side of ocean trout on a questionable public BBQ in Adelaide’s parklands.
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