In this week’s column, street food to be given fine-dining flair at WOMADelaide, vertiginous dining, cold-pressed juices made more accessible, planning for the Crush Festival, and more food and wine events.
White tablecloths at WOMADelaide
Orana and Street ADL restaurateur Jock Zonfrillo will pop up at WOMADelaide in March to offer the world music festival’s first sit-down, fine-dining experience.
Zonfrillo says that while his menu will be influenced by street foods from across the world, the pop-up restaurant will be a completely separate experience from the festival’s regular Taste the World events.
“He plans to take inspiration from street foods of WOMADelaide artists’ homelands and take it to another level – this will be fine dining with a festival edge,” says festival publicity manager Leigh McGrane.
“They will be ticketed events offering a two-and-a-half-hour lunch or dinner dining experiences complete with maître d’, crockery and table service at the heart of the music festival.”
The menu and tickets will be available on the WOMADelaide website from Tuesday, January 20.
High on dining
Eight floors above Jamie’s Italian on the corner of North Terrace and King William Street, Adelaide’s newest bar and restaurant, 2KW, is set to open on Friday.
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The rooftop of the former Westpac building has been redeveloped to offer five individual entertainment areas – The Restaurant, Loggia Bar, The Terrace, The Cabanas and The Garden – spanning 550 square metres with a capacity for 260 patrons. The Restaurant will seat 70.
The menus are designed for sharing, with SA seasonal produce being presented with influences from all over the globe.
2KW Bar and Restaurant also has some tongue-in-cheek local references in the menu and wine list, with cocktails paying homage to an array of state icons.
Pressed for time
Daniel Milky and his seven siblings, who are behind the success of the Argo café in Norwood, have made their range of cold-pressed juices even more accessible with the opening of Adelaide’s only locally produced fresh juice bar.
Juice Bureau has been operating for one week on Norwood Parade, offering a range of 21 cold-pressed juice blends produced on the Argo café site just 240 metres away.
As well as fresh juices blended for specific health outcomes such as detoxification, improved digestion, wellbeing, heart health, immune boost and more, a full-time nutritionist is always on hand to offer advice.
“The most popular so far has been Balance – a blend of strawberries, carrots, apples, ginger, lime and lacuma (a South American fruit),” says Milky. “The most popular almond milk has been banana and cinnamon.”
Milky says the concept behind Juice Bureau is based on information gleaned from Argo café customers and scientific research.
“We have a lot of customers who are vegans and lactose-intolerant and who are also time-poor. We could see that they are craving for something that’s easy for them to eat and drink, and our cold-pressed juice is the most nutritionally dense on the market.
“There is a lot of incorrect information out there. If there’s no scientific data to support something, we don’t promote it. We want to give people the right information.”
Milky is also aware of the prohibitive cost of other cold-pressed juices on the market and aims to offer a more competitive product.
“Health and well-being should be affordable to everyone.”
As well as the nutritionist, Juice Bureau’s seven other staff are all studying nutrition.
Stay informed, daily
Juice Bureau, located at 157 The Parade, also offers wraps, sandwiches, breakfast bowls and fresh coconuts to take away.
Food truck trend goes south
Mullygrub, a newcomer to the McLaren Vale food scene, is bringing the food truck trend to the Fleurieu Peninsula as it teams up with Penny’s Hill winery this weekend for a series of casual twilight food and wine sessions.
The menu designed by Mullygrub founder Sean Mulholland will feature fish tacos (grilled ling with smoked corn and jalapeno salsa, cabbage, coriander and bajar sauce), Asian pork pancakes (chilli and orange pancakes with red braised Chinese spiced pork), coconut-crusted chicken burgers (with Asian slaw and peanut sesame dressing) and chickpea veggie burgers (with eggplant pickle, smoked beetroot, yoghurt and coriander).
The “Grub on a Rug” picnic-style events will be held on the Penny’s Hill winery lawns on Friday and Saturday evening from 5.30pm until 9pm.
Penny’s Hill wines will be available by the glass and the bottle, and entertainment will be provided by Courtney Robb and Moss Acoustic. No bookings are required and entry is free. All you need to do is bring your own rug. More information can be found here.
Crushing on Pinot
Part of the Adelaide Hills Crush Wine and Food Festival, The Personalities of Pinot from Bubbles to Burgundy – a Master Class is a series of intimate events exploring the region’s Pinot Noir and related varieties (such as Pinot Grigio), from sparkling wines through to dry reds with some benchmark comparisons from Champagne and Burgundy.
The master-classes will be conducted by Romney Park’s Rodney Short and Honey Moon Vineyard’s Hylton McLean and Jane Bromley, and will feature vertical tastings of Pinot Noir wines from both winemakers. Light refreshments will be served with wines.
Bookings are essential as only two sessions will be held on Sunday, January 25 (10am and 2.30pm), with each two-hour master class limited to 14 participants. Cost is $80 per person and includes a take-home bottle of Honey Moon Vineyard 2009 Pinot Noir. For further information and bookings, contact Hylton on 0438 727 079.
The Crush Festival will take place on the Australia Day weekend (January 23 to 25) and includes 35 participating wineries hosting 26 cellar-door events, 10 exclusive ticketed events and one cluster event. Further information can be found here.
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A great reason to go to the Kangaroo Island Cup Carnival next month is to sample Kangaroo Island food guru Sue Pearson’s four-course feast at the Coopers Long Lunch Cup Day Marquee on Sunday, February 15.
The menu will include Pearson’s take on some Kangaroo Island specialities, such as seafood, Southrock lamb, samphire, Island Pure labna, Kangaroo Island Spirits and Kangaroo Island Pure Grain red nugget lentils, as well as a few surprises on the day.
A new addition to the Kangaroo Island Cup Carnival program is the Dudley Wines event “A Punter’s Intermission”, scheduled between the race days of Friday, February 13, and Sunday, February 15.
Kangaroo Island wines have an excellent reputation and the Dudley Wines event, which includes a gourmet barbecue and entertainment, is an opportunity to indulge in the winery’s new spritzy white Ripple, Dudley Bubbly and Porky Flat Shiraz.
More information and bookings can be made here.
