Antica For Farmers

With thanks to Neon Moose for the information + to Antica for the photos

Pizza lovers – August just became your favourite month of 2018! If you’re looking for more reasons to indulge in the classic Italian treat, then here’s an incentive that will not only satisfy your tummies, but will also help farmers in Australia who have been hit with one of the worst drought seasons ever.

Adelaide pizzeria e cucina bar Antica, run by Anthony Crea, is gearing up to give back – donating $5 to the Aussie Farmers Foundation for every pizza sold.

True to their Italian roots, the popular eatery is encouraging its diners to ‘eat pizza for a good cause’ and is excited to be able to give back.

“It’s divesting to continually see how hard the farmers are doing it. We’re all for our farmers, because without them, we wouldn’t have the delicious produce to put on our pizza!”– Anthony Crea

Antica is home to signature wood oven pizzas, the 1-meter savoury and dessert pizzas, as well as a variety of authentic Italian dishes.

Locations
226 Morphett Street, Adelaide SA 5000
144 B / King William Road, Hyde Park SA 5061

**The Antica For Farmers $5 donation will run until the end of August.**

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Sip On Bubble Tea At Tea Degrees

Bubble tea lovers rejoice, because there’s a new kid in town and it goes by the name Tea Degrees!

Taking on the reins to become “Adelaide’s 1st gourmet bubble tea store”, Tea Degrees is a proud South Australian business that is hoping to bring a modern twist on the Taiwanese dessert by incorporating bold flavours such as Rocky Road, Salted Caramel, Nutella,  After Dinner Mint, and even pre-workout Whey Protein bubble tea.

Co-owned by Anthony Till and John Luong, the store has been set up to provide customers with a new and improved way of enjoying bubble tea, which is often adorned with a gracious serve of toppings (tapioca balls, fruit jelly, aloe vera, and puddings, to name a few). After realizing a gap in the market for healthy bubble tea, Luong embarked on a quest to start up his own business with Till, which ended up with naming their store Tea Degrees (suggested by Luong’s wife Uyen Mai) to represent the different degrees needed to bring out the best flavours in the individual teas, as well as the versatility in their menu.

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Matcha and strawberry milk teas

What’s even better is that you are also free to customize and make your own bubble tea – who knows, if it’s a huge hit, it might even find its place on the menu!

Looking for a little pick-me-up in the morning? Till and Luong also have in stock Elementary Coffee, Dutcha cocoa, and high quality milk that will give you a much needed caffeinated kick within the magic of bubble tea goodness! There are also plenty of vegan and protein-rich options available, to add to the element of being a healthier option of a drink.

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Gorgeous wings mural by local artist Nicky Create

Tea Degrees officially opens to the public August 3rd at 12pm and to celebrate, the first 100 people to walk through the doors will receive a fruit tea on the house! Additionally, there will also be 2-for-1 bubble tea specials on Friday and Saturday (till 9pm). So grab a mate, get your selfie on, and choose from one of the delectable flavours on their menu! And if you’re lucky, you might even be able to score a YEAR’S WORTH OF BUBBLE TEA!

Special thanks to Anthony Till, John Luong, and the staff at Tea Degrees for their generous hospitality and to Tempting Palates for the opportunity to attend the event.

Location
9 / 82 King William Street, Adelaide SA 5000

Opening hours
Mon – Fri: 10am – 6pm
Sat – Sun: 10am – 5pm

Social media
Facebook // Instagram

Celebrate World Oyster Day At The Oyster Bar, Glenelg

Oyster lovers rejoice, because World Oyster Day is happening next Sunday (August 5) at The Oyster Bar in Holdfast Shores.

Offering stunning views of the waterfront, coupled with fresh sea breeze and blue skies, the Oyster Bar along Marina Pier will become the go-to spot for oyster and seafood lovers to enjoy a sampler of some of South Australia’s most decorated oysters. Complement your feast with a glass of South Australian wine or beer and you’ll be golden for the rest of the day!

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This event will treat guests to the wonderful Sam Willis from Barrister’s Block, who will be pouring exceptional local drops to complement your selection of oysters. There will also be an oyster shucker on site, so you can be rest assured that you will be delivered with only the best of the best from the oyster realm!

This is such a wonderful way to make the most of a relaxing weekend, so head down to the Bay and get your much-needed oyster fix!

Event details
Date:            05/08/2018
Time:           1pm
Location:    Oyster Bar, Holdfast Shores
Deal:            $2 freshly shucked natural oysters
Selected house-made toppings for $1 extra
Free to attend – no need to purchase tickets!

Oyster Day

Edwards Crossing – Fancy Bites

You know how people need oxygen to breathe and live?

Well, cheese has that level of importance in my life.

So, upon receiving a delivery bright and early at 730am on a crisp Saturday morning, you can only imagine my level of excitement, as I impatiently opened a goodie cool pack that was saturated with cheese products by some of South Australia’s finest – Edwards Crossing Cheese Company.

Originating from their humble home in Murray Bridge and having been in business since mid-2016, the cheese made by Edwards Crossing bases the quality of their cheese on three primary principles:

  • Ethical + sustainable production, using traditional cheese making methods
  • Dedication to authenticity, by being transparent about the source of their products
  • Promoting a healthy lifestyle through the use of natural ingredients

An “award winning cheese company”, Edwards Crossing is one of South Australia’s favourite producers of cheese, which is made from only the finest of dairy milk. Having won several awards for their versatile options of cheese, it is no surprise that their newest product on the market is obsessively delicious, snackalicious, and oh so fresh!

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The newest product to come out of Edwards Crossing is the perfect sized snack pack that anyone and everyone can enjoy on the go.

The Fancy Bites pack, the packaging of which boasts of a stylish flip & unzip mechanism, comes in 3 delicious flavours on offer:

  • Cheese & soy crisps pretzels mix
  • Cheese & roasted almonds trail mix
  • Cheese & chilli wasabi mix

I love how the packs are fun-sized – they can easily fit into your purse! The process of unzipping and unraveling the snack pack is like unwrapping the best present a cheese lover could receive! You can also enjoy the cheese cubes and the trail mix separately, but of course, your tastebuds are in for a party by combining the two together! There’s this spicy tang in the mix, which complements the smooth and velvety texture of the cheese ever so beautifully. They are also packed with lots of protein and calcium, so you ensure that this is a snack that will leave you energized and well-nourished.

These delightful babies are now available at your local Woolworths, so next time you (conveniently) forget your food or are looking for a quick pick-me-up, why not give these Fancy Bites a go?

Quick facts
✓ Proudly South Australian
✓ Award winning cheese
✓ Perfect “on-the-go” snack option
✓ Packed (pun intended) with nutrients (calcium + protein)
✓ Flip, unzip, and enjoy!
✓ Available at your local Woolworths for just $3.50

Social media
Edwards Crossing – Facebook / Instagram

My personal recommendation
Soy crisps, BBQ corn, & pretzels – the saltiness from the pretzels, combined with the creaminess from the cream is what dreams are made of!

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The Oyster Bar, Holdfast Shores – Interview

Interview & photos by Fatema Sitabkhan
With thanks to the team at ADL Collective for the interview opportunity

While I was initially on the fence about trying seafood, it wasn’t till a couple of years ago where I finally delved into appreciating the art of this delicious and exquisite selection of food. Living in a country like Australia, where there is a beautiful selection of oysters, prawns, and other forms of seafood, I was delighted to be invited to check out The Oyster Bar in Holdfast Shores.

Having only visited this space a couple of months back for some after-work drinks, I was pleased to learn more about this business and try out some of their items from the menu. I was particularly surprised to learn of the many different ways in which oysters can be enjoyed – “smoked, boiled, baked, fried, roasted, stewed, canned, pickled, steamed, broiled (grilled)”.

But what was even more enticing was that The Oyster Bar specializes not only in their fine selection of oysters (which are all locally sourced), but also provide a myriad of other seafood and non-seafood options, such as a cheese and dips plate, duck spring rolls, and even a chorizo plate!

With a celebrated team behind the Oyster Bar – Holdfast Shores space, there is:

  • Owners Kirsty and Jarrad Carter
  • Venue Manager Chris Polesso
  • Kitchen Manager Kat Badcock
  • Social Media Coordinator Erica Badcock
  • Event and Marketing Coordinator Nikki Turner

I was fortunate enough to be able to score an e-interview with venue manager Chris – have a read of our exchange below:

Tema: Who are the faces behind Oyster Bar – Holdfast Shores?
Chris: The team behind the Oyster Bar Holdfast Shores space would be myself behind the bar, that first smiling face when you walk through the door, and Kat our Kitchen Manager. Even though Kat is more behind the scenes in the kitchen, she really shines with the food she produces in her amazing monthly specials.

Tema: What is it about the Oyster Bar that you’d like prospective + current customers to know about?
Chris: We maintain a strong focus on producing great quality food from a mixture of both local and imported goods. We are also deeply passionate about our local oysters and that our drinks menu showcases some of the best beer and wine from South Australia as well as from Australia as a whole.

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Tema: What would you like your customers to experience through a visit to the Oyster Bar?
Chris: We want our customers to leave us feeling happy and fulfilled knowing that they have indulged in some of the best seafood and wine that South Australia has to offer.

Tema: With winter around the corner, what do you hope will draw customers towards visiting Glenelg and the Marina Pier area?
Chris: We hope that the cold doesn’t scare too many people away, but we are hoping the Marina Pier can offer some kind of incentive; such as free parking, to entice customers to the area. We are lucky that we have pull-down blinds and amazing heating in our outdoor areas, so our customers can enjoy the lovely marina views, even on the cold and windy nights!

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Tema: Let’s talk about who’s responsible for cooking these beautiful dishes you have on offer – can you give me some background into the chefs and cooks, please? How do they find inspiration to add their own individualistic / original spin to the traditional seafood dishes you have on offer?
Chris: Kat the Kitchen Manager and our kitchen team are responsible for all of the dishes we have on offer here at the Oyster Bar. While all of our cooks bring their own individuality to the way they operate in the kitchen and how their food is presented, they all follow Kat’s lead. She is the core of the kitchen team and her creativity and passion is on show through her creative and delicious specials, which change from month to month, so there’s always something new and exciting to look forward to!

Tema: Where do you source your juicy oysters from and do you source them every day?
Chris: Here at the Holdfast Shores venue, you could say are a little biased! We source our Oysters locally from Coffin Bay. Though some may feel differently, we really do think they are the best that Australia has to offer and the biggest plus – they’re delivered fresh everyday!

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Tema: Do you primarily serve oysters or are there other options on the menu?
Chris: Oysters are our main fare, but we have 15 other menu items, along with monthly specials that bring a mix of seafood and non-seafood options.

Tema: Does your menu cater to different dietary requirements (gluten-free / vegetarian / vegan)?
Chris: Yes! We try to cater to dietary requirements where we can and aim to have a dish for everyone.

Tema: What is your most recommended dish?
Chris: For Oyster Lover’s, you cannot go past the ‘Oyster Errol Flynn’. This is where you can mix your choice of 3 or 4 different styles in a dozen. For those that would rather stick to our ‘Temptations’ Menu, the Salt and Pepper Squid or Grazing plate would be our first choice.

Tema: What is your most popular dish?
Chris: A relatively young dish – the ‘Seafood Plate’. It became a staple on our menu late last year and has been our best seller ever since. Coffin Bay Oysters, Salt and Pepper Squid, Smoked Atlantic Salmon and SA Whole King Prawns, it’s perfect for a couple or group to share over a bottle of wine.

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Tema: Can you give me a bit more information about your Wednesday menu – what does it include?
Chris: Discount Wednesdays! So every Wednesday (from Open to Close), our full Oyster menu is available at a discounted price.

Tema: What would you say to someone who’s never tried oysters before, but is curious to do so?
Chris: If you’re wary, start with our signature cooked oyster, the ‘Darleyfella’. An oyster topped with a house made Mornay mix, then grilled. spinach, cheese and spices match with the oyster perfectly.
If you want to dive right in and start with a natural go with the ‘Oliver’, which has shallots that are marinated in White and Red Wine vinaigrette. The saltiness of the oyster married with the sweet and sour vinaigrette really leaves a tingle on your palette.

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Tema: What are some upcoming events that you’d like to bring focus towards?
Chris: We are the official oyster vendor for Bonjour Barossa on July 8th this year at Seppeltsfield Winery. We will be offering our fresh and delicious oysters in various styles and pairing them with some bubbles in a Champagne Masterclass.

Tema: Do you offer your space for hire for events? If so, what kind of events would you cater to?
Chris: We do offer our space for event hire! Having a smaller area to work with makes our function spaces feel personal and intimate, while still giving the feel of the hustle and bustle of a popular night spot. We cater for all kinds of events – from birthday parties to engagements and just about everything in between.

Tema: Talking about the selection of drinks – what are some notable ones that you’d like to highlight as being part of the bar stock?
Chris: We have a strong focus on local wines and beers and we source them from all the best regions in South Australia. Our wines are an eclectic mix of some of the best from McLaren Vale, The Barossa Valley and The Clare Valley, in addition to gems from the rest of South Australia.
At the moment, we are really trying to highlight some of the great craft beer that is being produced in South Australia, particularly through our new specials night ‘Crafty Thursdays’. We believe we have some of the greatest beers produced locally from the teams at Barossa Valley Brewing, Clare Valley Brewing Company,
Mismatch Brewing Company and Pikes Beer Company and we want to share them with the world.

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Tema: Is there anything else that you’d like our readers and your customers to know about the Oyster Bar – Holdfast Shores?
Chris: The main thing is to come and give us a shot, we are much more than just oysters and there is definitely something for everyone here at the Oyster Bar Holdfast Shores!

Location
Shop 10, Marina Pier, Glenelg SA 5045

Official website
http://www.oysterbar.com.au/holdfast-shores

Social media
Facebook / Instagram

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The Lakes Hotel, West Lakes

Interview conducted by Fatema Sitabkhan (with thanks to Mercy Me Marketing)
Interviewees: Trent & Melissa Fahey
Photos by Fatema Sitabkhan

West Lakes may have been a part of Adelaide that I hadn’t visited in my 8 years of living in Adelaide, but when I was drawn to this beautiful suburb the other week to check out The Lakes Hotel (formerly known as the Lakes Resort Hotel), it’s safe to say that I may have just fallen in love with the waterfront! With a stunning view of the waterfront, along with a fresh and modern twist to their space, the The Lakes Hotel has outdone themselves with fittings that accentuate the nautical theme of the Hotel and balancing its outlook with a theme of minimalism and simplicity.

Along with offering options of accommodation, events, and functions, the Hotel also boasts of 4 areas for wining & dining – 2 of which are restaurants (Knots Kitchen + Crusoes), 1 bar space (The Lakes Hotel Bar), and 1 cafe space (Mr. Neptunes Café).

With so many areas to explore and being surrounded by the gorgeous views of the Lakefront, I was curious to learn how this new look of The Lakes Hotel became a reality. So, I was fortunate enough to score an e-interview with co-owners Trent & Melissa Fahey – read our exchange below:

Tema: Can you please tell me a bit about yourself, Melissa & Trent?
Trent: The Lakes Hotel is a family-owned and operated business. My mother and father (Judy and Greg Fahey) have owned the Hotel for over 20 years now. My brother (Jason) is the financial controller and I’m the operations manager. I’m now a 4th Generation Publican. Mel is involved in the Creative & Construction side of our businesses.

Tema; I am quite new to this location (West Lakes) and have only recently learned about Lakes Hotel as a business – in a nutshell, what should a first time customer know about it?
Trent: There is so much more to the Lakes Hotel than you would expect from a hotel. Generally, people comment on the size of the hotel – it isn’t your average suburban pub and are secondly amazed by the view.

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Tema: What made you decide to revamp / renovate the space? Can you give me some examples of how the space looks different (compared to its previous appearance)?
Trent: It is an exciting time for the West! With the development of Henley Square, WEST and redeveloped Westfield, the timing was right for us. We completely opened up the main food and beverage area to embrace the amazing lake views and natural light. We created different outlets within this area for different styling, feels and occasions.
Knots Kitchen (formerly the hotel bistro) has a transformed entrance. We now have a lounge area, where customers can enjoy lake views and a double-sided fireplace.
All new booth seating in the sports bar area with a bespoke wall mural.
A 5m Full HD Screen complimented by state of the art sound ceiling system creates directional noise control to avoid noise travel from one side of the bar to the other during sports games.

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Tema: What are the key components of your space and what makes each space truly distinct and unique?
Trent: All new Mr Neptunes Café embraces coffee culture with aromatic beans, fresh squeeze juices and delicious patisseries in a setting of fireplace, and rattan lounge chairs overlooking the lake.
Knots Kitchen is a complete rebrand and is equipped with a new menu. Double tiered seating arrangement allows customers to take full advantage of lake views, and an extensive, diverse menu that features flaming woks on display. This ensures that there is something tasty for everyone.
Lakes Hotel Bar consists of two sides. Lakeside with waterfront booths and oak high tables are perfect spots to unwind over our local Gins, which are complemented with fruits and botanicals. The other side features an impressive 5m Full HD Screen, sound ceiling noise control and array of different seating options.

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Tema: Who the head chef? Can you tell me a bit about their background?
Trent: Head Chef Nigel Rich worked in Hong Kong, before returning the D’Arry’s Verandah and Elbow Room McLaren Vale. He has an amazing arsenal of cooking skills, with a special focus on house-made quality local ingredients. He is backed up by Sous Chef Keigo Teranishi and together, they have created a diverse menu that brings together the art of Australian cooking, along with influences from Hong Kong and Japan. The result is spectacular.

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Tema: What dish(es) would you say rank among the most popular here at Lakes Hotel?
Trent: Nourish Bowl has been really popular over summer for vegan and healthy conscious. Other favourites include the crab sandwiches, rump steak with olive tapenade, and house-made Gnocchi.

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Nourish bowl
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Crab sandwiches

Tema: What dish(es) would you say rank among the most recommended here at Lakes Hotel?
Trent: For variety, order a tasting platter with a bottle of wine, while sitting on the sun deck and looking over the water.

Tema: What do you think was one of the biggest challenges of (re)-setting up your business?
Trent: The biggest challenge is constantly evolving. South Australians are spoilt for choice with local produce, wines, craft beers and gins. This high standard of quality forces everyone in the industry to be at the top of their game to meet their customers’ expectations.

Tema: What do you hope for your customers to experience from visiting (and supporting) Lakes Hotel?
Trent: Being a family-run hotel, I really want everyone to be greeted with a smile and feel like a regular. During their time at The Lakes, we really want our customers to forget the outside world and feel like they are on a relaxing getaway.

Tema: Let’s dive into the many other services you offer – accommodation, functions, and events – can you briefly explain how it all works?
Trent: We have 72 Suites; each with balcony and lake views. There are also facilities, such as an indoor pool and spa, that guests are welcome to enjoy during their stay here. We offer 7 diverse function spaces that can be tailored to specific customer needs – from food and beverage booth packages in the bar, private rooms for birthday or celebrations, conference rooms, right through to complete wedding weekend experiences with ceremony + receptions + honeymoon suites.

Tema: What would you classify as being a ‘wholesome’ experience from visiting Lakes Hotel?
Trent: It really depends what you’re looking for. We are lucky to have a variety of spaces and offerings. It can range from anything, such as staying in a studio spa suite, indulging in amazing food and local Gins, wines and beers, or a coffee with a view while catching up with a close one.

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Tema: What are some notable SA brands that your customers can experience at the restaurant and at the bar?
Trent: There are so many to list! Mismatch Brewing, all the local Gins (Lyre Bird, Ounce, Never Never and 78 degree), and wines from Barossa, McLaren Vale, Adelaide Hills, Clare and Kangaroo Island. We really have a little something from all regions of SA, which is always great to see so many South Australians giving it a go and being at the top of their game.

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Tema: What is it about being a South Australian / local brand that makes it all the more special?
Trent: Growing up, we were always compared to eastern states or the rest of the world. There is no doubt that SA has a small population and there are two degrees of separation between people, which really makes it more special when you see real people give it a go and see them succeed in producing world standard products. It is so good to be a part of a real revolution in SA and see all South Australians become so proud of the amazing products our state is producing! 

Address
141 Brebner Drive,
West Lakes SA 5021

Official website
https://www.lakesresorthotel.com.au/

Social media
Facebook // Instagram

B’Churrasco Opens On East End

Words by Fatema Sitabkhan
Photos by Fatema Sitabkhan + official B’Churrasco Instagram page

If you’ve been in Adelaide long enough, then you’ll know the space that used to be the iconic PJ O’Briens. And while some of us may still be mourning the loss of this once quintessential bar in the East End of the Adelaide CBD, we can be rest assured that the space has been revitalized to present with a fresher, ~cleaner~, and more illustrious atmosphere as a Brazilian barbecue restaurant.

B’Churrasco has made their way to Adelaide (all the way from Melbourne) to inject a slice of Brazilian culture into the Adelaide dining scene along the East End. After successfully setting up and running their business in Melbourne since 2013, co-owners Jack Poon and Carol Ng were swooned to their Adelaide location, which has strong character and heritage-worthy charm seeping through its architecture. The former space has been thoroughly renovated to present with a cleaner and more minimalist layout. Fresh pieces of art decorate every corner of the restaurant and an abundance of natural light brings life to this once dark and dingy interior with questionable floors!

 

The evening of their launch night was nothing short of gastronomically pleasing! We were welcomed with the Brazilian national drink Caipirinha, which is a strong yet refreshing rum-infused concoction of cachaça (sugarcane liquor), sugar, and lime.

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Caipirinha (sourced from official B’Churrasco Instagram page)

All the food here is made by Head Chef Arthur Santos, who comes from São Paulo and brings with him the culinary expertise from his Brazilian heritage to complement with meat that is proudly sourced locally from South Australia.

Upon glancing through the menu, it’s near impossible to stop drooling, so there won’t be any judgment if you experience the same. There is a beautiful selection of unique dishes that incorporate Brazilian flavors in ways that we didn’t think were possible.

The food served at your table will not only bring out the theatrical flair in its presentation, but also tantalize your taste buds with a selection of 12 kinds of barbecued meats (locally sourced chicken, beef, pork, and lamb) that are seasoned with rock salt, marinated in authentic Brazilian flavors, and cooked over charcoal on giant skewers, before being carved into fine slices at your table by the passador. All patrons are provided with tongs at the table, so that you can pick your succulent slice of meat right off the skewer! Served with side dishes such as banana fritters, garden salad, and potato chips, this was certainly a meal that was filling, satisfying, and enjoyable, not to mention social!

 

To finish off the feast, we were then treated to the traditional sweet dish Abacaxi (grilled pineapple garnished with sugar and cinnamon) and there’s no shame in admitting that despite being full from all the meat, I went for seconds, thirds, and even fourths of this particular dish. Juiciness from freshly grilled pineapple coupled with the sugar and cinnamon seeping into the fruit – what’s not to like?

 

This style of dining with a Brazilian BBQ meal will set you back $56 per head on Fridays, Saturdays, and Sundays or $45 per head on Wednesdays and Thursdays. But, don’t be put off by the price, because it includes your choice of side dishes and ~wait for it~ it’s all you can eat! Given how we sampled just ~just~ 6 types of meat and wish we had worn more loose fitting clothes for the occasion, I can assure you that your money will be well spent after you are given a real taster from 12 types of meat! Moreover, there’s a pretty awesome system at the table where there is a light and when you set it to green, it means that you’re happy for more food to come to you, and when you switch it to red, it means that you’re well and truly fed.

The team at B’Churrasco has successfully brought to life one of my favorite buildings of East End with their impeccable hospitality, their unique cultural presence, and food and drink that will undoubtedly lure patrons of Adelaide back for more! If you’re a fan of anything meaty with a touch of BBQ goodness, this place needs to be added on your restaurants to visit in Adelaide.

Special thanks to the team at B’Churrasco for the hospitality and to Girl About Town for the invite to the event.

Location
10-12 East Terrace, Adelaide SA 5000

Opening hours
DINNER
Wed – Thurs: 6pm – late
Fri – Sun: 530pm – late
HAPPY HOUR
Wed – Sun 430pm – 7pm

Social media
Official website // Facebook // Instagram – Adelaide // Instagram – Main // Twitter

Menu (PDF)
http://bchurrasco.com.au/wp-content/uploads/2014/06/bchurrasco_menu.pdf

Electra House / LEVEL ONE – Interview

Interview by Fatema Sitabkhan
Photos by Fatema Sitabkhan

Nestled in the heart of the Adelaide CBD lies a gem that serves Asian cuisine with a modern spin to it – Level OneWith its walls decorated in colors that may as well represent themes of strawberries and cream and minimalist lighting that adds just the right level of intimacy and intricacy to its atmosphere, the restaurant has ample space that allows individuals to enjoy a catch up with work colleagues, friends, or family, in addition to providing just the right ambience for a romantic date.

With a carefully selected team of individuals in the restaurant and culinary businesses, Level One’s family brings together the skills of:

  • Chad Hanson (General Manager)
    Ex Sean’s Kitchen, Eden Restaurant & Vodka Bar
  • Jamie Kang (Executive Chef)
    Ex Sake (Melbourne)
  • Kate Rowlands (Restaurant Manager)
    Ex Selfridges & Co (London), Cote Restaurants (UK)

Having not visited Level One prior to this experience, I was lucky enough to score an e-interview with restaurant manager Kate Rowlands, where I learned more about the story of what Level One is all about. Have a read of our exchange below:

Tema: I’ve always wondered what the difference is between Electra House and Level One – can you go into that a bit further?
Kate: Level One is the Modern Asian award-winning shared plates restaurant within Electra House Hotel. It offers more of a dining experience to our guests, whereas our Ground Floor offers a more casual food offering – burgers, platters and salads.

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The dining space

Tema: Can you tell me a bit more about your head chef – Jamie Kang – and how he finds the inspiration to create the new menus; particularly with contemporary Asian elements?
Kate: Jamie really looks to his childhood and South Korean heritage for inspiration. Many of the dishes on the menu contain some element or flavour that comes from a family memory, and he likes to combine those with the best local produce he can find. For example, you’ll find his mother-in-laws white kimchi served with our South Australian kingfish sashimi. One of our most popular dishes in the Korean baby squid pancake, which is a traditional comfort food that his mother used to cook for him in the winter when he was a child. If you were going to describe the type of cuisine that Level One offers, it would be this – dishes that have been designed to be shared amongst friends. The menu features bold, modern Korean flavors, with heavy influences from Japanese cuisine, cooked with the best Australian produce that we can get our hands on.

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A feast fit for 2 (or more)

Tema: What has been one of the most popular dishes that has your customers returning to you?
Kate: Our Salmon Aburi is an absolute guest favorite and has been on the menu since day one! The combination of the fresh Tasmanian salmon, the crispy sushi rice and the sticky den-miso glaze is a winner every time.

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Aburi salmon

Tema: What is one dish that you would highly recommend to new customers?
Kate: Hands down the free-range rack and belly of BBQ pork. We slowly cook the meat overnight every night on a low heat for at least twelve hours, so it’s super tender and juicy. It’s drenched in a spicy Korean BBQ sauce while it cooks, and we keep these cooking juices and sauce aside. When you order the dish, we baste the meat in this liquid and then char it on the grill, before covering it in more of this incredibly flavourful sauce and sending it out for you to devour. Delicious.

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Free range rack and belly of BBQ pork

Tema: Let’s talk about the stock at the bar – there are lots of local, South Australian pearls, which is always an exciting bonus to see at a bar/restaurant here in Adelaide. What’s your philosophy around stocking local?
Kate: We are so lucky to live and work in a state that has not only incredible produce but also incredibly passionate producers as well. Some of the best wine in the world is made right here in South Australia, and we are really passionate about supporting that. When we look for new wines to go on the list it’s all about supporting smaller-scale local producers who are doing something interesting – growing unusual varietals, making wine in really small batches or making wine in a slightly different way. It has to taste great, but the story behind that bottle you’re sharing with your friends has to be interesting as well. We are also massive supporters of local spirits, and are really proud to work with and serve some incredible local products to our guests. It always amazes me when I go interstate and visit Sydney and Melbourne – they have incredible restaurants and bars there, but the wine lists are so often import heavy and feature very little Australian wine. It’s such a shame when there is so much incredible produce in our own backyard, and we really try to champion that in the restaurant.

Tema: What do you expect people to experience by visiting your space?
Kate: We want them to taste flavors or try new ingredients that they might not have tried before in other restaurants in Adelaide. We want them to feel comfortable and to let us take care of them while they are here. We want them to have fun, and to walk away feeling like they can’t wait to come back. We offer a daily changing shared ‘Omakase’ menu as well. This is our way of feeding you, and always represents the best of the seafood that we have delivered fresh every morning and some of our favorite current dishes on the menu as well.

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Fried octopus

Tema: Why do you think people should support local businesses like yourself?
Kate: We support other local businesses as well, and we are constantly seeking out new and exciting local products to offer to our guests. The coffee we serve in Level One is a collaboration with the guys at Adelaide Coffee Culture, and is a medium-roast bean that they roast just for us. We served another of their beans on the ground floor in Electra, which is the dark-roast bean that we use for our Espresso Martinis. When we opened Level One, we felt like the bean was too strong and didn’t quite fit with the food we were serving. The roasters at ACC were fantastic and really understood what we were trying to achieve at the end of the meal for our guests.

Jamie Kang Level One @ Electra House Hotel
Executive chef Jamie Kang (photo supplied by Level One // Electra House Hotel)

Tema: Is there anything else that you’d like us to know about your business?
Kate: We are the home of My Gin, My Gin – a gin exclusively available in Electra House Hotel. We worked with the fabulous team at Settler’s distillery in McLaren Vale to come up with a drink that really complimented the flavors in the restaurant. It’s distilled with native ingredients such as saltbush, finger lime and lemon myrtle and served with dehydrated pineapple and Fever Tree Mediterranean tonic water. It’s definitely worth trying as a perfect aperitif to get your taste buds going!

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My Gin My Gin

A special thanks to the team at Level One for their hospitality and to BPPR for the interview opportunity + dining experience!

Location
131 King William St, Adelaide SA 5000

Opening hours
Tues to Sat (dinner): 5pm until late
Fri (lunch):                   12pm – 3pm
Sun / Mon:                     CLOSED
Space is also available for private event hire 7x days a week

Social media
Facebook / Instagram / Twitter

Lady Burra Brewhouse

Words by Fatema Sitabkhan
Photos by Fatema Sitabkhan + Tempting Palates

Topham Mall has undergone some massive changes over the last 2 years. While it may be small, it’s a bustling hub of local businesses that have come together to create a truly social and inviting atmosphere in the heart of the CBD.

One such business goes by the name of Lady Burra Brewhouse (LBB). Specializing in Portuguese cuisine with a modern spin on it and taking pride in being the only microbrewery in the Adelaide CBD, patrons of LBB can expect to enjoy a relaxed and family-friendly atmosphere within the rustic décor. With the recent addition of the outdoor deck, the ability to socialize and make the most of our beautiful Australian sunshine just expanded by fourfold.

Just in time for Adelaide’s busiest time of the year coming up (Adelaide Fringe, Adelaide Festival, Adelaide 500 – Mad March in a nutshell), LBB will become a magnet for people from all walks of life to come in and experience some truly awesome local hospitality, that is coupled with a fantastic selection of South Australian beers, wines, and spirits.

 

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Fire twirling bringing the heat at the launch of Lady Burra Brewhouse’s new deck

Long gone are the days when this part of Adelaide died down with the rest of the city after 5pm. With the launch of their brand new deck, LBB hopes to keep the charm of the CBD by night alive with their enticing menu and drinks on offer.

With the status of being the only microbrewery in the CBD, LBB has a generous selection of Pilsner, Classic Pale Ale, Indian Pale Ale, and Irish Red Ale. Each packed with tasty goodness from its mix of fruity and citrusy ingredients, the drinks are refreshing and the perfect accompaniment with their choices of dishes on the menu. Stuck on which beer will complement your meal? Simply ask one of the friendly staff members and they will help you make the right choice.

In terms of the food, LBB has undoubtedly always had my attention, given their attractive cuisine of choice – Portuguese. Starting off the night with appetizers, such as a Gin-cured Atlantic salmon with citrus and fresh chives on a crisp crostini, Portuguese tarts with apple, bacon and goats cheese stuffing, the event was in full swing and the delicacies brought to us were nothing short of entertaining and a delight to the tastebuds.

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Portuguese tarts with apple, bacon and goats cheese stuffing

The star of the evening was the beautiful Paella that was cooked fresh by owner Miguel Sa‘s chef mother Rosa Dantas. Bursting with seafood goodness, the paella was packed with meats such as prawns, mussels, chicken, and chorizo, and topped with fresh lemon juice and peas. This was a dish that was oh-so-fresh and definitely hit the spot, in terms of satisfying the appetite! You, too, can enjoy this delectable meal on Fridays and Saturdays, when it is cooked to order to tingle your tastebuds with its fresh and tangy flavours.

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A Paella lover’s idea of heaven! (Photo courtesy: Tempting Palates)

It’s one of those bars / restaurants that you can either visit for some after-work drinks, or can decide on having a big night with friends and/or family. The space is available for function hire as well – and given the versatility of the space, there’s a bit of something for everyone to enjoy!

Decorated in upcycled shipping crates, a beautiful mural that is LBB’s signature feature wall, repurposed wood from the Moonta Jetty, and an ambience that makes it an ideal spot for any occasion – be it a date, a party, a function, or even just a casual outing with acquaintances and friends – it won’t come as a surprise to see LBB climb up the ladder in being one of the hottest social spots in the CBD.

With near-future plans in conjunction with Steven Kidd from the Kidd Retail Group that include the addition of Noble Gentleman bringing a wine venue to expand LBB’s range of drinks, a coffee shop by the name of Frequency, and a new rooftop bar Two Suns, LBB will help with revolutionizing and re-activating Topham Mall and it won’t be long before it becomes a hub that adds to our vibrant nightlife in the Adelaide West End!

Special thanks to the team at LBB for their hospitality and to the team at Girl About Town for the invite to this glamorous event!

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Location
4 Topham Mall, Adelaide SA 5000

Opening hours
Mon – Wed 11am – 10pm
Thurs 11am – 11pm
Fri 11am – late
Sat 12pm – late
Sun CLOSED

Social media
Facebook // Instagram // Twitter // Trip Advisor

Absolutely Cake

Interview & photos by Fatema Sitabkhan

A couple of months ago, I celebrated my 26th birthday with my boyfriend and best friend. Not one to make a deal about turning a year older, I was lucky enough to score a weekend getaway with my two special people in my life. However, I still did want to celebrate my birthday as it has been tradition in my family for as long as I have lived.

So, instead of drowning my sorrows of turning older in a booze-filled glass or 4, I instead decided to go the complete opposite direction by acting like the age that I truly thought I was – 8 years old! Equivalent to a little child, I dressed up in my favourite onesie outfit (a unicorn, of course!) and approached the lovely Emma from Absolutely Cake to have a custom made unicorn cake made for the weekend!

Having seen Emma’s work on Instagram and realizing that she was down the road from where I lived, I was excited to seize the opportunity and place an order with her. It was such a seamless and hassle-free process, which involved communication via her Facebook page. There are so many options to customize your special cake I opted for a 6-inch round unicorn cake for $50. Pretty reasonable and so worth it, given the presentation and the top quality of the cake! There were other fun bits to decide upon, such as the mane of your choice of colour (gold, rose gold or silver horn), but Emma was open to suggestions outside this circle, which was another factor that made me fall in love with her business.

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There’s, of course, a very comprehensive flavour list as well, and Emma’s business Absolutely Cake specializes in a variety of options – vegan, gluten-free, dairy-free, and traditional. So, there’s always something for everyone!

 It’s obvious that Emma wants the best for her customers and for her to offer customizable options beyond what is already available shows dedication to present only the best of her work that will also make her customers happy.

I was so impressed by Emma’s professionalism and the quality of the cake that I recently reached out to her to have an interview and find out more about her beautiful little business Absolutely Cake – have a read of our exchange below:

Tema: Who runs the Absolutely Cake business?

Emma: I myself am the sole trader, owner, boss lady, order taker, cake decorator and cake tester, with lots of help from my wonderful mum.

Tema: Can you tell me a bit about yourself, Emma?
Emma: I am a 28 year wife and mother of two amazing little girls. I come from a family or restaurant owners and chef, yet I was never ever going to do this. I was going to be a photographer. Here I am owning a cake shop and LOVING it! I enjoy swimming, great wine and great good with great friends and going out in the camper trailer on family holidays and weekends away. My secret pleasure is Gogglebox with a bowl of Coco Pops at 9.30pm!

Tema: What made you open up your own bakery?
Emma: I have a passion for decorating cakes and exploring designs, so I thought ‘Just do it’. Having Absolutely Cake means that I can spend so much time with my little girls because I am my boss. It’s my best mix of working, showing them that you can achieve anything and also not missing them growing up.

Tema: Are you a self taught baker or did you go through specialised training to master the art of baking?
Emma: I have zero formal training in my industry, working in the family bakery for 9years helped, I have practised over and over to get to where I am now.

Tema: How did you decide on making your cakes stand out with the designs that you have on offer?
Emma: I aim for simple is best and take a lot of inspiration from customers themselves. Having a real chat and getting a feel for each person or couple really means that I try to make the best cake for each individual.

Tema: What services do you offer through Absolutely Cake?
Emma: We have the most basic of basic cakes, through to 4 tier wedding cakes. Serving traditional, gluten free, vegan, gluten free and vegan and offer to customise a cake for multiple allergies if necessary.

Tema: What are your most popular types of cakes that come in as orders?
Emma: At this stage we make a lot of vegan celebration cakes, and styles of cakes would be between semi naked weddings or Unicorns! Such popular choices!

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Tema: How do you source your ingredients to create your beautiful baked creations?
Emma: We use a couple of large wholesale suppliers for the big items. Like 20kg bags of sugar and flour and chocolate. We use Sweet William for our dairy free chocolate, a South Australian coffee roaster for all our caffeine needs. We use Coles close by for small items and healthful shops for specialised flours.

Tema: What made you choose the location that you have as a shopfront?
Emma: Availability was a big one, affordability and commuting. By car I am only 15mins away, it is a good location for all cake orders as its easy to get to without being overly busy, and I can afford to stay here long term so that I don’t disappoint any regular customers. They are my lifeline!

Tema: How old is the business and how has it been treating you so far?
Emma: We will celebrate 2 years on July 1st! So still a baby.

Tema: In one sentence, what is Absolutely cake all about?
Emma: It is literally about cake and Absolutely, very nearly, all kinds of cake for everyone!

Tema: Is there anything else that you’d like your customers to know about your business?
Emma: Absolutely Cake is my passion. I try my best to answer emails and Facebook messages and I usually fall asleep with my phone in my hand and 2 little girls laid on my lap. Absolutely Cake pays for theatre stars and tap dancing and swimming lessons and I thank everyone single person who loves my little shop as much as I do!

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Location
352 Morphett Road, Warradale SA 5043

Social media
Facebook // Instagram