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Get in touch with your inner nomad by cooking on an open fire (or on a barbecue) and impress your guests with this colourful veggie side dish.
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Food culture has been a constant theme in the life and work of artist Billie Justice Thomson, who also happens to be close friends with a bunch of Adelaide foodies.
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Friends invited into Billie Justice Thomson's home for dinner know they're in for an informal evening of food, wine and laughter.
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Delicious decadence is the order of the day for the ultimate weekend brunch. And yes, you probably could substitute bought jam and ice cream...
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Tasty, quick and easy, Callum Hann's butter chicken is a midweek meal that will please the whole family – they might even help you cook it.
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Frock up in your finery, grab a coupe of sparkling wine and step into the home of Cath Kerry and Roger Vincent for tonight’s dinner party.
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Citrus segments add a juicy, zesty twist to the silky vanilla custard of this French bistro classic.
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Where to go, what to eat, where to stay, what to drink: SALIFE FOOD+WINE+TRAVEL is out now, with everything you need to plan your next South Australian adventure.
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A fresher, lighter iteration of the classic duck leg, white bean and sausage casserole, make this your "plat du jour" this weekend.
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From starting his career collecting empty glasses to today serving some of the most exceptional wines, hospitality runs in the blood of sommelier Jimmy Parham, venue manager of SkyCity's Sol Bar & Restaurant. As his career has developed, the jobs got tougher but the wines got better.
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Returning to her Barossa roots, pastry chef Cheryse Zagler's passion for her craft is enough to put anyone on a sugar high.
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Elevate the humble egg from breakfast to supper with these deliciously tasty and creative individual tarts.
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After 26 years of living away, Hilary Mitchell has returned to the Clare Valley, embracing country life and all it has to offer – and that means inviting a group of close friends to her vineyard home for dinner.
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Elevate your roast chook this weekend with the simple step of brining, smokey charred flavours and a fresh green sauce.
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Launching their first restaurant Char Barossa was a dream come true for Cassie and Kyran Gardner – until they were forced to close within six months of opening. Thankfully, things have been heating up for their Tanunda steakhouse once again.
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Hilary Mitchell's mouth-wateringly melty camp oven pumpkin is a plant-based food goal. And yes, you can use a conventional oven.
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If you're lighting up the fire pit this chilly weekend, don't waste all that lovely heat. Most of the work is done by the marinade in this recipe, so all you have to do is give the ribs a quick grill and enjoy.
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Comfort food, anyone? There's nothing more consoling than a big bowl of creamy rice pudding. You had me at "butterscotch"...
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Whether you're a pastry professional like Cheryse Zagler, or just a keen amateur, you'll be very glad you attempted this tastebud-tingling tart.
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Chef Nicola Palmer and winemaker Warrick Duthy are the couple behind the beautifully-refurbished Watervale Hotel, with meals featuring produce grown just down the road on their biodynamic property Penobscot Farm.
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There's an element of play-value when it comes to baking in a salt crust, but the results - with or without blue cheese - are meltingly delicious.
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The kids are on holiday, so it's their turn to cook dinner. These pulled chicken tostadas are fun and simple to make and irresistibly messy to eat.
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The crunchy crust makes all the difference to the fish, while the pea pesto adds a burst of freshness to this deliciously healthy dinner for all the family.
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Whether you're a dumpling master or just a beginner, there can be few more satisfying ways to spend time in the kitchen. The Salopian Inn's Karena Armstrong shares her personal recipe.
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South Australian chef Kane Pollard nurtured his Tea Tree Gully restaurant The Topiary into such a local success that SkyCity headhunted the 34-year-old to take the helm of the sparkling new Sol Bar and Restaurant.
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The pickled grapes add little pops of tangy fruitiness to the roast duck, while the leftover rendered duck fat makes great roast potatoes the next day.
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Fresh and delicious, these fritters are the perfect weekend lunch or light weeknight dinner – and we all know halloumi makes everything better.
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Making pasta doesn't have to be a lengthy process; this quick, filling feast even offers some play-value for the kids.
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The saying “teach a man to fish and you feed him for a lifetime” is becoming increasingly outdated, as women turn the tide in South Australia’s traditionally male-dominated fishing industry.
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In celebration of National Aperitif Day, impress your friends with these elegant and exciting cocktail combinations from Maybe Mae's Ollie Margan.
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