The future of dining according to Adelaide’s top chefs
As Adelaide’s hospitality scene overcomes the post-Covid lull, CityMag checks in on what hospo icons think the future will look like.
Karena Armstrong
Chef and co-owner of The Salopian Inn
What do you think hospitality will look like in five years?
Small, owner-operator restaurants like ours will be the exception, not the rule. Full-service restaurants will become an anomaly as our governments at state and federal levels do not support or value the art of hospitality service. The current model prohibits growth, training and reinvestment into our businesses.
What do you want the future of hospitality to look like in five years?
That we are flourishing here in South Australia, sitting firmly in our identity as a thriving food and beverage offering. Our point of difference as a state is our ability to offer premium service in the experiences we offer. Our sustainability endeavours are valued, our amazing producers celebrated.
What specific food item do you think will have a resurgence in the next five years?
Carbon-neutral beef, and the wide use of seaweed supplements to abate methane in dairy and beef production. It’s a game-changer and the team from Seaforest are leading the way.
What specific beverage (alcoholic or non-alcoholic) do you think will have a resurgence in the next five years?
I think we will circle back to wine, and drinking mindfully. It’s a great moment we are having where people are drinking less but better and I can see it bringing us back to celebrating our best winemakers.
Justin James
Chef and owner of Restaurant Aptos, Bar Cruz, Bar Mary
What do you think hospitality will look like in five years?
Technology will be a seamless part of the experience.
What do you want the future of hospitality to look like in five years?
Authenticity and purpose will be at the core of every offering, and I hope to see a flourishing workforce.
What specific food item do you think will have a resurgence in the next five years?
I believe organ meats [like livers, kidneys, hearts] will become a much more common and celebrated feature on menus. Additionally, I’d like to see greater variety in fruits and vegetables – more heritage and unique everyday items. We see hundreds of carrot types, yet only one is common, let’s explore more.
What specific beverage (alcoholic or non-alcoholic) do you think will have a resurgence in the next five years?
I anticipate significant growth in the aperitivo culture and the lower-ABV trend, alongside increased versatility in cocktails beyond just new twists on classics.
Quang Nguyen
Executive chef of Shmochi, Ong and Noi
What do you think hospitality will look like in five years?
The type of venues and what they offer will change to suit how sustainable some types of businesses are. Places will open and close with ‘on trend’ ideas.
What do you want the future of hospitality to look like in five years?
Hospitality groups will do better business and there will be less small businesses.
What specific food item do you think will have a resurgence in the next five years?
Alternative pasta has been making a big surge. There’s going to be a throwback to classics.
What specific beverage (alcoholic or non-alcoholic) do you think will have a resurgence in the next five years?
Pre-mix cocktails. Pre-packaged cocktails.
Clare Falzon
Chef and owner of staġuni
What do you think hospitality will look like in five years?
There’s been a pleasant rise in small, independently owned venues recently. A new generation of the industry stepping into leadership and ownership. I hope to see this continue, for these spaces to be supported and appreciated, and for them to be cemented in communities, while creating space for others to do the same.
What do you want the future of hospitality to look like in five years?
Continuing connection with our communities, growers, and for consumers to have a deeper knowledge and understanding of our food and the importance of intentional hospitality.
What specific food item do you think will have a resurgence in the next five years?
I’m hoping pests, game and those not usually deemed worthy of commercially producing or eating – like carp, rabbit and cockerel. They’re making more of an appearance on menus recently than in the past five years, but a continued resurgence would be welcome.
What specific beverage (alcoholic or non-alcoholic) do you think will have a resurgence in the next five years?
With a growing trend of lower alcohol consumption, I suspect we’ll see a rise in non alcoholic options steering away from being overly sweet. Our Seville Orange and Rosemary Spritz, tangy and herbaceous, is our most popular at the restaurant at the moment.
Calum Horn
Head chef of Longplay Bistro
What do you want the future of hospitality to look like in five years?
I’d love to see dining out become more accessible while retaining its quality. Eating out well in Europe can be an every day sort of affair rather than only on special occasions.
What do you think hospitality will look like in five years?
We will see a natural contraction of venues as costs continue to rise and therefore more niche food offerings in a bid to coax diners out.
What specific food item do you think will have a resurgence in the next five years?
Sardines and other often overlooked smaller fish – cheap, simple, delicious and the fishing stocks are healthy.
What specific beverage (alcoholic or non-alcoholic) do you think will have a resurgence in the next five years?
Surely it’s time for the cold pressed juice fad to cycle round again!?
Robin Wagner
Executive chef of ILA’s Restaurant Aurora
What do you think hospitality will look like in five years?
I believe we’ll see a greater divide between casual and high-end dining. Casual venues will continue to streamline service with self-ordering at the counter, QR code menus, and even robot-assisted service – something I’ve already experienced in places like Singapore. These trends are becoming standard in this segment.
On the other hand, casual upper-class and fine dining establishments will remain focused on personalised service and elevated experiences. This part of the industry will likely become more exclusive, with rising prices reflecting the higher quality, attention to detail, and the unique service that guests expect.
What do you want the future of hospitality to look like in five years?
That’s a tough question. I truly love being a chef, but the past few years have been challenging for many in the industry. Looking ahead, I hope to see a new generation of young, passionate talent joining hospitality – people who are genuinely excited about the craft. I also hope that guests continue to value the experience of dining out and are willing to support quality with their spending. Most importantly, I hope we’ll still have access to top-quality produce to work with and celebrate.
What specific food item do you think will have a resurgence in the next five years?
It’s not about one specific item, but I believe the slow food movement will make a strong comeback. With more people becoming health-conscious and focused on what goes into their food, there will be a renewed appreciation for farm-fresh, locally sourced ingredients and dishes made with care and intention.
What specific beverage (alcoholic or non-alcoholic) do you think will have a resurgence in the next five years?
Non-alcoholic beverages are definitely on the rise. As people continue to prioritise health and well-being, we’ll see more sophisticated alcohol-free options – like crafted mocktails, kombucha, and botanical-based drinks – that offer complex flavours without the effects of alcohol.
This article first appeared in The Blueprint Edition of CityMag, released in spring of 2025.