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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At a public barbecue in Tulya Wardli Bonython Park, CityMag speaks with founder of vegan bakery Cherry Darlings Bakehouse Tim Salmon and his daughter Justice about the lifelong benefits of learning to cook.
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Executive Chef of the Big Easy Group Harry Bourne watches over the kitchens of The Stag, Yiasou George and the recently opened Mexican restaurant Masa in Bowden. In the southern park lands, the chef set himself the challenge of cooking a whole honey-glazed chicken on a public barbecue.
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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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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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It’s not all scones and crochet at the Country Women’s Association any more. North Adelaide chapter president Shahnee Dack proves things have progressed with her public BBQ friendly burger recipe.
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