To Primary Industries Minister David Basham, whose family has farmed dairy for six generations, some plant-based meat substitutes taste like “cardboard”. But his government wants South Australia to be a major competitor in the emerging plant-based food market.
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An elected member told council this week the state's liquor licensing fees should be revised, as CBD nightclubs and venues are paying an expensive price for their liquor licence despite being hindered by COVID-19 trading restrictions.
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A new East End bar, headed-up by former Exeter Hotel veteran bartender Hamish Tregeagle, will open in December this year, specialising in classic cocktails and a splash of nostalgia.
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Beginning life as a festival food concept, Soi 38's Fire has found a home in the business' original Pulteney Street restaurant, serving up curries, rolls, dumplings, burgers and snacks.
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There is no such thing as a bad dumpling.
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Former Playford Hotel pastry chef Olga Baranova has teamed up with Suzie Wong and Bibliotheca's Marina Tazhdynova to create a café and patisserie serving house-made pastries, classic brunch dishes, and, eventually, a wine bar offering by night.
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Amanda and Jeff Griffiths brought American barbecue to the streets of Adelaide in 2012 via their Sneaky Pickle food truck, but the two ‘burnt out pickles’ say they can no longer keep up with demand.
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In her parent’s Chinatown restaurant, Tangritah Uyghur Restaurant, Marhaba Salay serves plates of handmade dumplings and lamb kebabs. Outside the eatery, she is campaigning for her sister's freedom from a Chinese re-education camp.
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Owner of Kutchi Deli Parwana, Durkhanai Ayubi is halfway through Ramadan – a holy Islamic period that requires devotees to fast. She speaks with CityMag about her relationship with her faith.
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