eat/drink south australia with Dan Moss

Where do you go for coffee before work/after work/not at work?

Abbots and Kinney on Pirie St in Adelaide is the best going around.  They have delish pastries and ripping coffee.  Jonny Pisanelli is a young man doing all the right things.  Lucia’s in the Central Markets in South Australia offers a traditional Italian approach, great for people watching.  It is high energy, just the spot before hitting the markets in the morning.  Bar 9 in Central South Australia is a great atmosphere, service and fit out.  Tempting hangover food offerings also.

Favourite places for breakfast and brunch?

Zest Café always has something interesting and is in a great location.  It is a must when down the Bay.  Bar 9 in Parkside is the complete Café package.  Coffee nerd hot spot and really good grub on offer too.  West Beach Surf Club offers breakfast on a Sunday morning with a fresh smoothie, watching the waves roll in – very relaxing environment.

Favourite restaurants in your home state for special occasions?

Penfolds Magill Estate in South Australia has innovation in one of the smartest dining rooms.  It is a South Australian icon.  Africola in Adelaide is an exciting place to eat and drink.  There is brilliant staff and a fantastic concept – a must.  Peel St in the middle of Adelaide CBD has a constantly changing menu executed well, wine you want to drink now and a great fit out.

Best bars to head to after work and on your days off?

Super drinkable cocktails & boutique beers at the Clever Little Tailor in South Australia is a hot spot and rightfully so.  Seed Wine House + Kitchen in South Australia offers moreish bar snacks, great options by the glass and the best bar in the Valley.  The Exeter in South Australia is one of the best pints in town.  With a constantly changing wine list, there is no fuss fun in the Rundle street sun.

Where do you go for fresh, seasonal produce and market bargains?

Adelaide Central Markets is literal food heaven with everything on offer, a real treat and very lucky to have in Adelaide.  Barossa Farmers Market is the best regional market in the state, beautiful setting, producers that care and love their products.  Sevenhill Producers Market is small but warming market in the Clare Valley.  Check out Doug Slugget’s stall for the good stuff.

Where have you had the best interstate dining experiences?

Ethos is my favourite spot in Tassie.  Cutting edge operation offering the best that the Apple Isle has to offer, knowledgeable staff that are really good at their job, with food to match.  Chin Chin in Melbourne is just an absolute cracker of a setup, warming space that you just want to eat at all day long.  Leave it in the staff’s hands and go the ‘Feed me’ option… best way to tackle the Melbourne CBD.  El Publico in Perth is a tequila bar, with super tasty food to share with friends in a buzzing atmosphere, in the best part of town. What’s not to love about El Publico?


culinary talent announced for 2016

After a month of deliberations, we are excited to announce the results. The selected young culinary talent have had their applications reviewed and now face a series of skills testing and interviews with the judges; Christine Manfield, Peter Gilmore, Luke Mangan, Danielle Gjestland, David Pynt, Lisa van Haandel, Guy Grossi to name but a few of the heavyweights of the Australian hospitality industry. Follow their progress here on our website,  Facebook, Instagram and Twitter feeds.

2016 electrolux australian young restaurateur national finalists

Cameron Cansdell bombini nsw
Dave Parker San Telmo & Pastuso vic
Kelvin Shaw Altair Restaurant vic


 2016 electrolux australian young waiter state finalists

Andrew Day AKIBA act
Chayse Bertoncello O.MY Restaurant vic
Dylan Labuschagne Stillwater/Black Cow Bistro tas
George Papaioannou Luxembourg Bar & Bistro vic
Imogen Clarke Restaurant Orana sa
Katrina Lee Panama Dining Room and Bar vic
Mia McIntyre Michels Restaurant qld
Morgan Golledge Blackbird Bar & Grill qld
Natasha Janetzki Blackbird Bar & Grill qld
Rory McCallum Supernormal vic


2016 electrolux australian young chef finalists

Aaron Ward Sixpenny nsw
Andre Mcloughlin The Royal Mail Hotel vic
Braden White The Apo qld
Cameron Jones Red Cabbage Food + Wine wa
Chris Howard The Freycinet Lodge tas
Cody McKavanagh Biota Dining nsw
Joanne Cross Cucina Vivo qld
Jordan Monkhouse Aria Brisbane qld
Joshua Gregory EXP Restaurant nsw
Kahwai Lo Matteo’s vic
Liz Edney One Penny Red nsw
Louise Brown Montalto Vineyard and Olive Grove vic
Mal Meiers Fatto Bar & Cantina vic
Mark Glenn Dinner by Heston vic
Mathew Lee Brisbane Convention & Exhibition Centre qld
Matt Binney Merricote vic
Matthew Hammond Elyros Restaurant vic
Michael Conlon Blackbird Bar & Grill qld
Nichole Horvath Burch & Purchese Sweet Studio vic
Nick Gannaway The Bridge Room nsw
Phillip Roberts Eschalot Restaurant nsw
Sean Glatt Petite Mort wa
Sean Hillier Muse Restaurant nsw
Sean Townsend Muse Kitchen nsw
Shayne Mansfield The Long Apron qld
Shohei Kishishita Coast Restaurant & Bar qld
Thiago Miranda Church Street Enoteca vic
Thomas Smith Bistro Guillaume vic
Troy Crisante Bennelong Restaurant nsw
Zackary Furst IDES vic





inspiration in the kitchen that comes from a musician

By Dominc Rolfe

Chef/owner of Africola in Adelaide, Duncan Welgemoed was raised in Johannesburg and brings to his restaurant the flavours of his youth along with a no nonsense attitude. It’s all about being passionate, creative and having the ability to reinvent yourself to stay current….

What does the word hospitality mean to you and how has it changed since you started?

Hospitality is basically making people feel at home through us giving a lot of ourselves to curate certain experiences – food, wine or front of house.

Hospitality has become a lot more informal, a lot more welcoming and less stiff. But there’s always a fine line that needs to be played, there’s still a service that we need to provide and not just be a hipster lounge.

I think it’s changed because people don’t want to be spending the money so restaurants now have to appeal to a wider demographic.

Did you have a mentor?

I have a few mentors. Mentors are important for me because I have different facets of the business as well as an events company. From a cooking perspective, it was Michael North, one of the best chefs in the UK. Those were my formative kitchen years learning under him.

David Thompson is a mentor from a more philosophical point of view, helping me look at where I wanted to be in the future as a restaurateur and a chef. And from a creative point of view Mike Patton [from band Faith No More] is all about reinventing yourself to stay relevant. He’s always saying “stay true to yourself and who you are creatively”. As long as you produce quality and it’s interesting, you can pretty much do what you want.

What was the goal when you opened and is it different now?

When you start off working in Europe, my goal was to be a three star Michelin chef, especially working in the places I was working. Now it’s more about doing cool stuff. I’m from Johannesburg so having a job is a big driving force. It sounds ridiculous but that’s how it is back home. So I was just happy at the start to be working. Now, the goal is to work a hell of a lot less and to do cool stuff. I currently work basically 7 days a week, 16 hours a day. The goal for this year is more education, more travelling for a purpose and not just work.

Do you have a piece of advice for current chefs starting out? Did you have a piece of advice that you’ve carried through?

Get into it for the love and the passion of it, don’t get into it as a glamourous job. It’s not like that in the slightest. There’s only a very few chefs who have that lifestyle that you see on TV. It is extremely gruelling and you have to stick at it to achieve anything.


After a month of reviewing the young, up & coming culinary talent across Australia, we can reveal the results.  These young restaurateurs, waiters & chefs national finalists have a series of interviews & skills testing with some of Australia’s hospitality heavyweights. Judges such as Christine Manfield, Danielle Gjestland, David Thompson, Duncan Welgemoed, James Viles, Luke Mangan, Mark Best & Simon Denton to name but a few. Follow their progress on our website, Facebook, Instagram and Twitter feed.

Electrolux Australian Young Restaurateur National Finalists

click on the headline to see their profiles

Bianca Welsh: Stillwater Restaurant & Black Cow Bistro, Tasmania
Chris Thornton: Restaurant Mason, New South Wales
Dan Moss: Terroir Auburn, South Australia
Joel Best: Bondi’s Best, New South Wales
Kim Galea: Pitchfork Restaurant, Queensland

Electrolux Australian young waiter state finalists

Brooke Adey: Bentley Restaurant & Bar, New South Wales
Courtney Nichols: The Balfour Kitchen, Queensland
Elizabeth Thomas: Supernormal, Victoria
Jessica Thorley: Biota Dining,New South Wales
Louise NaimoEstelle Bistro, Victoria
Nikki FriedliAfricola, South Australia
Robert LuoOscillate Wildly, New South Wales

Electrolux Australian young chef finalists

Aaron Starling: Bistro Guillaume,Victoria
Ben McShane: Kiyomi, Queensland
Jake Kellie: Estelle Bistro, Victoria
Jordan McLeod: Set Piece, New South Wales
Joshua Gregory: Biota Dining, New South Wales
Khahn Nguyen: Mr Wong, New South Wales
Matt  Binney: Merricote, Victoria

Henschke – we’ll drink to that

Henschke is a name entwined with Australian wine history. Proudly entrenched in the history of their region and craft, fifth generation winemaker Stephen Henschke and his wife, renowned viticulturist Prue are at the helm. They invited our young waiters, Breanna Lawler, Brooke Adey and Gerald Ryan to spend two days with them at their property. Breanna, Brooke and Gerald got the chance to grill Stephen with some of their own questions. It’s a great insight into one of Australia’s iconic winemakers, what he loves drinking, his thoughts on low alcohol wine and more;

Q1. Who influenced you in the world of wine?  

Primarily my grandfather Paul Alfred and my father Cyril Henschke.  Later on, Professor Helmut Becker at Geisenheim Institute, winemaker Gerry Sissing, wine legend Len Evans, winemakers Jim Irvine and Max Schubert and wine merchant Arch Baker.

Q2. Having been a producer at the forefront of organic and biodynamic viticulture for some time, do you have many vineyards/ viticulturists/ winemakers who approach you for your expertise? What advice do you give?

Surprisingly few have approached us, as there are organisations such as Biodynamic Agriculture Australia to provide advice. Prue, however often shares her knowledge with the many groups she is involved with, such as the Eden Valley Biodynamic Group and the Adelaide Hills Viticultural Group. Her meticulous viticultural management and aspirations for a long-term healthy environment recently won her an award at the 2014 Adelaide Hills Wine Show for recognition of service to the region. She also won the South Australian Wine Industry Association (SAWIA) Environmental Excellence Award in the small to medium business category in 2011.

Q3. What new varietals are you excited about being introduced in SA; what’s well suited to the region? 

Grüner Veltliner in the cool climate Adelaide Hills, and in the more continental Eden Valley; Grenache Gris, Cinsault, Counoise, Clairette, and Carignan.

Q4. Are you planting any new international varieties?

We have recently planted Nebbiolo, Tempranillo, Graciano and Barbera, with some exciting results.

 Q5. What wine styles/regions, in Australia and overseas, really excite you most at the moment?

Ribera del Duero in Spain, Piedmont Süd Tyrol in Italy, and Rheingau in Germany. These regions are the homes of their native varieties that make truly wonderful wines.

Q6. Do the public’s drinking habits affect the style and volume of wines you produce? 

Yes, we respond to consumer insights and interests, for example the current trends of Pinot Noir, Pinot Gris and Riesling. The revival of interest in Riesling in particular is exiting for us as it’s a historic variety for Henschke and a variety we love to make and drink too.

Q7. What do you think about creating lower alcohol wines and this trend?

It would be better to fix climate change first and then the whole world will have a better chance!

Q8. You have recently opened a restaurant at Adelaide Oval. Are there any plans for another fine diner or is Hill of Grace Restaurant the one for now?

No other plans. We are proud of the new Hill of Grace Restaurant; the ‘five star’ association is positive for wine and food and they are presenting our wines with style.

Q9. With the general quality of wine production worldwide being at an all time high, what steps are you taking to remain at the forefront of Australian wine? As a leading Australian producer are you feeling any pressure to change anything, or is it business as usual?

We are always innovating and improving. It is all about the vineyard, with our mantra being ‘Exceptional wines from outstanding vineyards’. Our wines are handcrafted by a dedicated family with a long-standing heritage and great pioneering spirit.

Q10. Being a family run business, have there been times when you considered branching out and taking on partners?


Q11. We have heard you speak before about winemaking happening in the vineyard, not the winery. How do you manage the unpredictable weather that we can sometimes expect and its impact on your land / vines? 

You are forced to take it on the chin like all farmers do! Sustainable farming principles help us to be as prepared as possible, but when you are at the mercy of Mother Nature, all you can do is get on with it.

Q12. With changing climatic conditions every year, where do you see Henschke in 20 years? 

We would like climate change to be fixed by then. At Henschke we aim to live within the natural landscape rather than on top of it.

Like to know a little more about the Henschke’s? See the below clip or read our article, Henschke – we’ll drink to that!

unadulterated & refined

Written by Chloe Proud, Mathew McNamara, Michael Cole

Jim and Lisa at Longridge Olives in Netherton, South Australia have been producing for 16 years. Their 100 acre property of rolling hills is defined by a Mediterranean climate, sandy soil with high salinity and a rainfall of 450ml/year on average. They believe this to be the ideal conditions for growing this hardy fruit tree as it mimics almost exactly the conditions in which these plants originated- sitting at 35 degrees south of the equator where the Mediterranean is 35 degrees North.

There are over 6 different species planted on their Super High Density grove, the largest of which in Australia. Most of these have been selected due to the appropriateness for the environmental conditions and for this style of planting, with the intent of yielding higher volumes of quality fruit from smaller trees – thus facilitating easier harvest. These include: Barnea, Picqual, Frantoya, Koreniki, Arbequina and Arbosana.

One of the key aspects of sustainably farming their property is accessing the underground water aquifers that run naturally from higher altitude areas down to the coast. This allows, through the process of boring, access to freshwater destined to mix with salt water in the ocean before it becomes so. It also helps regulate rising salinity levels in the earth and keeps the top soil neutralised.

We also visited Tatiara Olive processing, which Lisa and Jim own and operate out of, to watch the systems with which they take a large quantity of olives from a collective of growers and extract oil.

The fruit is first crushed, at varying rates depending on the ripeness of the harvest and a pectin-breaking enzyme is added to help break down the cell walls in order to extract more fruit. At this stage talc can be utilised to absorb any excess water to moderate consistency. The paste is then warmed and double filtered through centrefusion.

One of the most exciting parts of our visit was getting to try a number of oils extracted from different species at different times. We were amazed at how much the oils varied, which largely reinforced discussions we had with Lisa and Jim pertaining to the importance of oil blends for a consistent, versatile product.

Lisa and Jim also work intensively on the monitoring of oil quality in any olive oil sold in Australia, keeping standards of Australian produced olive oil as high as they can be and stopping inferior, competitively cheaper imported oils dominating sales. We were excited to discuss between us how we could utilise the flavour and texture subtleties of the different olives at a more advanced level in the restaurant sphere- capturing, enhancing and customising flavours and combinations to showcase such an elegant and important culinary product.

141020_producer_wine_longridge olives 2013 produce tour_2

longridge olives
(08) 8573 6545

henschke – a family affair

by Joshua Niland and Sonia Bandera

Most people who enjoy a cheeky tipple every now and again (or more than a tipple, more often) will understand how special one might feel standing at the foot of Henschke’s Hill of Grace vineyard with Prue Henschke herself. The 2013 Electrolux Appetite for Excellence National finalists were fortunate enough to do just that, and felt honoured to visit not just a winery, but a family proud to be deeply entrenched in the history of their region and craft.

Henschke was one of only 7 wineries in the region at the turn of the century with their first vineyards planted in the 1860’s by Johann Christian Henschke with suspected James Busby vines. There were more plantings beyond this with lots around the 1950’s. The Hill of Grace vineyard is phylloxera free and all vines are on their original rootstocks, just another impressive fact that the family can add to their name. A visit here requires all shoes to be put through a bath to maintain the integrity of the beautiful 150 year old vines from the Grandfather Block and beyond.

Stephen and Prue Henschke are now at the helm and in their time have implemented bio-dynamic and organic practices with a focus on the integration of native flora and various fertilisation techniques, eased by Prue’s Botanist background. This move was sparked when Prue was researching mulch to preserve moisture in the dry grown vineyard. They’ve looked at how to use stems and stalks for compost and bring in green waste compost from Adelaide. There is a firm belief here in the positive effects of plant diversity. The winery itself, constructed of locally quarried sandstone with local mica and slate paths, has seen modernisation in many aspects including a bottling line in 1977 which, as of 2005, no longer utilises cork.

The family place huge emphasis on expressing the cool climates of the region which is reflected in the wines by a consistent elegance, tension and concentration not just in the Hill of Grace but throughout the range. Stephen says he tries to maintain as much floral, delicate fruit and spice with cooler ferments (24-26°C) in 4 ½ – 6 ½ tonne cement vats. The wines are batch pressed as selected in the vineyard from a single site; this enables increased flexibility but also increases the knowledge potential, allowing them to know the sites more intimately.

The highlight of the visit would have to have been the opportunity to experience first-hand the synergy between vineyard and bottle just like the synergy between Stephen and Prue themselves. This was made possible by seeing the vines and their environment and then tasting the resulting wine. The unified respect for the fruit and for the environment they’re grown in and how those elements affect the end product is the key to Henschke’s success and sense of place. Standing at the entrance of the original vineyard listening to the history of the family, the region and the vines themselves was so inspiring and special that we hardly noticed the rain. It was quite amazing to stand at one point in the vineyard and being able to see the various vine ages and therefore a piece of history. Tasting the wines it became clear that access to these vines without doubt provides them with a profound complexity balanced by wonderfully subtle nuances. As Stephen pointed out, if we closed our eyes we could in fact taste and smell the vineyard and see in our minds the red gums and red-brown earth.

One might easily confuse the reputation of Henschke and its place in the Australian wine industry as being simply another iconic big brand, but this would be wrong as at its heart is a family, a story and a real wish to nurture it to the best of their ability. The story we were left with was Stephen as a boy pulling bee stings from the soles of his feet after stomping on grapes for his Grandfather.

141006_producer_wine_henscke 2013 produce tour_1


nose to tail of fishing

written by braden white, julia paussa & stephanie jacob

We were lucky enough to meet Glen and Tracey Hill, who own and self-operate Wild Coorong Seafood in South Australia, and experience for ourselves a day in the life of a fisherman and the challenges faced within the fishing industry.

Glen Hill has been a fisherman for nearly 25 years and in business as a fisherman on the Coorong inlet for the past 10 years. His vast level of experience is evident from his rather impressive beard, but more so from his extensive knowledge of the Coorong and the fishing industry in general. Glen sets out early each morning (in order to beat the pelicans) to pull in nets from different parts of the Coorong which catch mullet, mulloway and bream. Day to day fishing can vary although Glen tries to target 5 boxes of mullet a day in a series of nets.


Glen fishes to order, his nets are sized specifically for these fish species and the depth of the nets are also very important to the environment as it does not touch the bottom of the inlet which leaves the sediment on the Inlet floor to stay natural and enable other creatures & sea life such as crabs and reefs to their natural state. These practices make his business completely sustainable. This is very important to Glen and Tracey, who are both involved with the government as industry people trying to promote and control sustainable fishing both in the Coorong region, and across South Australia.

Over the past ten years with the Murray River being extremely low from years of drought, maintaining the ecosystem has been both difficult and extremely necessary for Glen and Tracey’s business. This has led to them becoming a voice for the industry to help the government see how sustainable their practice is. Glen also believes that over fishing is a problem on the commercial side of things so this is why he has adapted to fishing to order, where by reducing the chance of over fishing and also increase freshness for the consumer.

Whilst Glen is out on the Coorong hauling in fish, Tracey runs the processing factory for the fish – right in their backyard! The fish goes through descaling and filleting process. The local pub always has some fresh mulloway or mullet on the menu, and is very popular amongst the locals. When asked if he eats any fish from SA like snapper or tuna, Glen replied, “Why would I need to when the fish here is so good!”
Coorong wild seafood produce some snap lock frozen products that can be purchased by the consumer as a ready to go single portion packs. Glen also practices a no waste approach to fishing with all of the skeletons and guts going in to big frozen blocks that he sells to the public for bait.
The passion both Glen and Tracey have for their trade shows in the final product. After our 6am start on the Coorong with Glen pulling in nets and teaching us the tricks of the trade, we were lucky enough to enjoy fresh fish cooked on the BBQ with some lemon and foraged ice plant, and as we defrosted our hands over the grill, we were able to really appreciate the value of amazingly fresh produce.


Wild Coorong Seafood

turning a boyhood dream into a farming culture – pitchford produce

Written by Frank Fawkner, Bianca Welsh and Hugh Holland

From the moment we walked onto the fields of fresh produce and met Graeme and his father John, the positive family farm culture was infectious. Graeme and his father have an incredible passion and wealth of knowledge teamed with positive and sustainable practices. For us, talking to the farmer whilst tasting the freshest of produce straight from the ground was such a wonderful experience it really brought home why everyone should experience a visit like this; to truly understand what real food tastes like.

Established in 1988 at the young age of 18, Graeme Pitchford brought his boyhood dream to life in “Pitchford Produce”. Graeme had no practical experience, no market contacts and no equipment, but he had the passion, determination & dedication. His original farm now includes a nursery – where we tasted the tender baby tendrils & leaves – a test paddock to trial new produce and methods; and implementation of sustainable water saving practices and methods. His father – John – joined the business 10 years later managing accounts. Although, the day we visited, John was just as involved in the tour talking about all of the different aspects of planting, farming and picking. He’s a real character, charming everyone and obviously loves the growing side as much as the figures! Hearing from Graeme & his dad about the farm practices and the power of large supermarkets really gave us an insight into all the different business dimensions that farmers now need to explore over and above growing.

The farm produces a whopping 3500 bunches of broccolini a week – exporting to Adelaide, Sydney and Melbourne – which is helped by a sophisticated system that is in place incorporating the production of seedlings to growing, planting and harvesting. Over the past 25 years Graeme has expanded the family business to supply fresh vegetables all over Australia.

The success of this honest family run business is attributed to the key values; quality produce and supply whilst maintaining high standards of customer service. As an influential voice for the farming community, Graeme’s attitude to efficient water practices is nothing short of relentless. This helps him minimise farming costs for his 100 hectare property growing broccolini (the biggest mover), iceberg lettuce, baby gem lettuce, treviso, broccoflower, purple dutch carrots and celeriac. Another really important factor for us was not only Graeme’s farming practices but also his recognition of being involved in his community by way of contributing to strengthening the local economy through employment on the farm.

On behalf of all the young chefs, waiters and restaurateurs, we would like to extend our deepest thanks to Graeme and the Pitchford family for their warm hospitality and thorough insight into the stresses and passion given to the fine fresh produce Australia receives each day.


pitchford produce
t: 08 8536 0140