This post is all about the Food Adelaide, a convenient tag on the type of food served across the city and the choices we are blessed with. The city is small and therefore nearly all food options are easily reached. Part 1 will cover their origins of Food Adelaide. Since the family’s arrival in Adelaide […]
Food Adelaide – Part 1 Read More »
I had to do a post on South Australian Oysters for no other reason than one given by a young international student studying in Adelaide. An unexpected answer to an innocuous question. So here is the backstory first. A chat on a plane I was on my way back home from London. The plane did
South Australian Succulent Oysters Read More »
Lemon lime and bitters, Australia’s national drink ? Well according to the ABC in 2018, it is indeed the case. It is indeed a pleasant drink. Something I had not expected when I first tried it. There are some good arguments for the national drink tag. One particular argument for it is that many Australian
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If you haven’t tried it you will by the end of the decade. The tofu or beancurd will eventually become a staple for many. Firstly it is highly nutritional and healthy – protein rich with low calories. Secondly, easily adaptable to dishes and various cuisines including becoming mains. Third and mostly importantly it is very
The protein rich tofu or beancurd Read More »
Those who have not been to the Market for a long while would have noticed it. Especially at the edges. The Adelaide Central Market is slowly but surely changing. Not the facade but in terms of what it is offering. Who would have thought the historic, iconic and Australia’s oldest central market that stood firm
Adelaide Central Market morphs Read More »
Last week a pack of Future Burgers on the supermarket shelf caught my eye for the first time. Also noticed the Beyond Burger which has been making the news. As it was all new to me I thought why not have a plant based burger challenge to see what stands out. I threw in 2
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What is it about the spicy lentil stew and curry that seems intriguing? First I thought it was something new and it was not. Then to find out how nutritious and protein rich it is. And amazingly how simple to prepare like the ubiquitous pasta. This story began 6 years ago when I picked up
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Duck confit, France’s finest dish for sure. Besides the taste and rather unique texture it has so many elements going for it. The preparation, the process and the history behind it. The French are known for their gastronomical delights bar none so it is not exactly a surprise. But this dish is something else. On
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There is always something great about travel and visiting places. Something to see and discover. Occasionally something unexpected comes about. Jamaican curry goat or curried goat was the unexpected in this case. The original plan was to visit Notting Hill Carnival and maybe get a pizza or a sandwich for a bite. Nothing more. First
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This Australian Kransky sausage guide hopes to be a journey of discovery and to add more spice to our gastronomical experience. The guide will cover the Kransky’s origin, one recipe, its preparation and its the unique taste. I will also cover its long association with the State of South Australia where it began life in
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