Page 8 - foodservice magazine June 2019

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WHERE I EAT
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FOOD SERVICE
AUS
CHEF DUNCAN WELGEMOED IS THE BRAINS BEHIND ONE OF ADELAIDE’S BEST RESTAURANTS, NORTH-AFRICAN INSPIRED AFRICOLA. BUT WHEN HE’S NOT FLAMING OX TONGUES, SLATHERING ‘NDUJA ON HUMMUS, OR SERENADING A BATCH OF HIS SECRET MPUMALANGA FIRE HOT SAUCE, HE’S PROBABLY AT ONE OF THESE ADELAIDE DINERS.
BREAKFAST: HEY JUPITER
French AF, sharp service, great breakfast cocktails, and a belter of a menu. My go-to is the Croque Madame with
a Bloody Mary and
a double espresso.
LONG LUNCH: THE SALOPIAN INN
Karena Armstrong has quietly been changing what dining in McLaren Vale can be by creating a restaurant that both tourists and locals flock to. Must have dishes are her
pork buns, prawn dumplings
and beef pies.
AFTER SERVICE: KOSTAS GREEK TAKEOUT
They have the best kebabs in town and their hot sauce is proper. The meat is well cooked and seasoned, and the flat bread is super moreish. Seriously obsessed with it right now.
SPECIAL OCCASION: MAGILL ESTATE
Excellent cooking by Scott Huggins is well matched by the very best of Penfolds and a stellar view. The benchmark
of this particular dining
in South Australia.
WINE AND SNACKS: HELLBOUND
A smart wine list and excellent snacks served by two of the best in Adelaide hospitality. It’s slowly becoming as iconic as the Malls Balls or FruChocs or the Snowtown murders.
OUT OF TOWN: SMITH AND DAUGHTERS, MELBOURNE
Such a fun joint, delicious food, excellent atmosphere and always a great playlist. Shannon’s pasta is some of the best around Melbourne town, which also happens
to be vegan.
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