Flinders Street café Boy & Bloom has moved a few doors up the road, expanding into a larger space with a refreshed menu.
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So long, Yiasou George. House of George is now open, with head chef Savannah Sexton finding new ways to make a Mediterranean menu surprising and exciting.
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The McLaren Vale roaster has partnered with Boy & Bloom to open coffee kiosk FKA, creating the Dawn Patrol founders' first official CBD home since they closed Sad:Café.
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We asked Soi 38 executive chef Terry Intarakhamhaeng to pair dishes to each of the nominees in this year’s City of Adelaide Prize.
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This month’s FELTspace exhibition explores the line between transgression and purity, mundanity and philosophy, human and machine.
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As Access2Arts's access and inclusion coordinator, Meg Riley trains people in the skill of audio-describing visual art – a practice she says is necessary to make art accessible to all.
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Gunson Street café and wine bar Dokeo boasts a menu complete with natty, minimal-intervention and small-batch wines and promises to pour without pretentiousness.
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Specialty mushroom grower Adam Bray is about to launch his urban farm LOT WST, which will double his growing capacity and serve as an event space, beginning with two chef-led launch parties in early February.
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It takes 18 months for chef John Stamatakis to make his Mould Farmer shoyu, but the quality of flavour is worth the wait.
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