ADELAIDE prison guard Sashi Cheliah won the MasterChef title with his methodical approach and delicious, spice-laden Indian and Malay creations. Here, he shares the secrets of cooking with spice at home. SEE SASHI’S RECIPES
ELITE quality Wagyu beef from a herd that is fed on chocolate as part of its diet and a new hi-tech solution to connect fishermen with their customers are among local trophy winners in the prestigious delicious Produce Awards.
THE view from 2KW’s rooftop is still thrilling, but the arrival of a new chef makes it worth moving away from the edge.
MAX Sharrad from the fire-powered Adelaide Japanese/Korean restaurant Shobosho has been named Australian Young Chef of the Year in the 2018 Appetite for Excellence Awards, announced in Sydney on Monday night.
WHILE we all have a soft spot for the barbecued snag in a fluffy white slice, the vendors of the Mediterranean and Middle East take meat and bread to another level. Our team went out in search of Adelaide’s best yiros in all shapes and sizes.
A PASSION for vintage cars and wood-oven pizzas comes together in a suburban eatery that is firing on all cylinders.
A NEW eatery that will bring together three of Adelaide’s more talented hospitality figures promises to up the ante for dining on the southern side of the CBD.
THE stunning outlook and value-for-money dining at Bush DeVine have clearly made an impression with visitors in one of the state’s favourite wine regions.
JOCK Zonfrillo, owner/chef of celebrated Adelaide restaurant Orana, has won a prestigious $155k global culinary award for his work with indigenous cultures and food.
IN the midst of winter, everyone wants to gather around the campfire and poke at it. It’s even better if there’s food cooking on top. One of Adelaide’s top chefs has some tips to mastering the flame grill.
Original URL: https://www.adelaidenow.com.au/journalists/simon-wilkinson/page/42