Former Stirling Hotel head chef Ben Dowler has taken the reins at The Lion in North Adelaide.
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Led by two hospitality veterans, Kiin will bring vibrant Thai-inspired dishes to the city in November.
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Moody new bar Pastel is set to bring a dynamic food offering, more than 130 wines and beautiful design to North Adelaide’s restaurant scene this month.
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JamFactory Australian Made launched a new product, the Dip Wall Hook, at Aura Objects last week. Like the glazed ceramic homeware item itself, the crowd in attendance dressed with a mind towards texture, depth, and natural variation.
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University of Adelaide PhD student Ishka Bless is cataloguing the flavour profiles of edible insects to offer chefs, cooks and general consumers a guide to adding bugs to restaurant menus and daily meals.
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Scott Huggins has taken over management and the lease of Penfolds Magill Estate Restaurant and Kitchen from Penfolds, while also establishing a large orchard and kitchen garden at Piccadilly.
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Vegan Mexican eatery Cocina Comida has moved on from its Pirie Street shop, opening up a more “refined” space in the busier East End dining district.
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Chef Jake Kellie has partnered with the Palmer Hospitality Group to bring to life his dream restaurant, Arkhé, which is powered by a two-tonne wood oven and a simple ethos of quality produce cooked over flame.
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The latest venture from the group that owns the West Oak, Lion Arts Factory, Super Bueno and Joe’s at Henley, is bringing a fine dining perspective to Chiko Rolls and Bunnings snags at the old Restaurant Orana site.
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