A tearoom situated in the East End is bringing a fresh twist to a long-time plant-based tenancy on Rundle Street.
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The vegan Marleston eatery is staging a meat- and dairy-free fried food festival this weekend, for those taking a stand against the Royal Adelaide Show’s use of animal livestock.
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Cherry Darlings Bakehouse alumnus Elliott Jade has launched meat- and dairy-free delicatessen No Harm No Fowl, stocking plant-based versions of deli favourites, such as corned beef, chorizo, arancini and ‘pizzazz pockets’.
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Cocina Comida translates from Spanish as 'cooked food', which does little to convey just how delicious chef Reuben Williamson's plant-based Mexican fare is.
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By opening the new Hindley Street venue, Jules and Erin Habib are filling a big gap in the city's hospitality offering.
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It seems de rigeur to pepper your menus with Vs (vegetarian), VGNs (vegan), GFs (glutan-free) and other puzzling acronyms. We sent CityMag’s intrepid eater Tom Williamson forth to find out if food that is defined by what’s not in it can still contain high levels of delicious.
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