This was published 6 years ago
Seven dishes you must try in and around Adelaide: Chef Jock Zonfrillo
By Julietta Jameson
BHOONA GOSHT, JASMINE INDIAN RESTAURANT
A Singh family recipe, this lamb dish is elegant, beautiful, complex in flavour, and delicious. Accompanied with in-house naan bread and I'm a very happy man. See jasmin.com.au
SAKOO SAI HED/SAGO DUMPLING, SUKHUMVIT SOI 38
The dumpling is a combination of sweet, sour and salty, with layers of different textures ... from the slight chew of tapioca to the crunch of peanuts. It's one of my favourite snacks in Adelaide – although to be honest I'll eat anything on their menu. See soi38.com.au
OS A MOELLE, HEY JUPITER
This dish is a French classic. The bone marrow is served with fleur de sel, shallots and parsley salad, and in addition to the flavour, I love that Hey Jupiter is only a two-minute walk from Bistro Blackwood and Restaurant Orana. It's one of the most authentic French bistros in Australia. See heyjupiter.com.au
TEA SANDWICH, AFRICOLA
The tea sandwich is a combination of bad things made good: basic white bread, crispy chicken skin and hot chicken drippings. Best washed down with a glass of natural wine from the Adelaide Hills. See africola.com.au
PORK CURED SAUSAGE, SUMMERTOWN ARISTOLOGIST
The Summertown Aristologist is just around the corner from home. Their menu changes regularly and everything they serve is delicious. They make a cured sausage called saucisson, and this week it's made from a sow called Stella. Next week it might be Deidre ... the week after maybe Coral. Eat it with their housemate wholemeal and spelt sourdough and fresh churned butter. See thesummertownaristologist.com
BUZZBOMB PIZZA, LOST IN A FOREST
Pepperoni pizza is my old-time favourite pizza. However, this one has extra chilli and local honey drizzled over the top – simple, yet delicious. See lostinaforest.com.au
CRISPY PRAWN ROTI WITH FERMENTED CHILLI, BISTRO BLACKWOOD
Tear pieces of crispy roti with your fingers and dunk it into the fermented chilli sauce – it's a must-eat with your fingers. See bistroblackwood.com.au
Jock Zonfrillo's formative years were spent in great British restaurants, including Restaurant Marco Pierre White and Chapter One. In Australia he's been head chef of Restaurant 41 and Penfolds' Magill Estate Restaurant. He is now chef/owner of Restaurant Orana and Restaurant Blackwood and hosts TV shows, guest-appearing in others. His not-for-profit The Orana Foundation creates food-related partnerships with remote indigenous communities. See restaurantorana.com
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