Get Me to The Greek

You know those dinners, those well-earned celebratory ones, where you kick back with good mates after enduring an arduous stint of work, when you’re laughing so hard and so carelessly that the table behind turns to stare, with wine flowing merrily and fingers grabbling at food; t’was.. such a night.

Going to The Greek is like coming home. Think warmly-lit  brick walls, white paned windows, roomy corners and nostalgic black n’ white photos. Another reason it feels so, is because this restaurant has a story. For almost fifty years since 1909 the same building operated as a waste incinerator, aptly named “The Destructor”, ridding Adelaide of its bulk of rubbish and generating good ol’ electricity. Today, the building is a friendly space, its towering thirty-five metre chimney a beacon to all those in search of an honest meal.

And what a meal was served up. Our table surface was groaning under the weight of dishes ordered – so much so that we had to uproot to a larger table. We went communal that day and had all our dishes plonked in the centre for picking. Wise.

Entrée was a meze of mixed-plate nibblets. Char-grilled Greek sausages with Ouzo-macerated oranges was a revel of spice-induced meat encased in a juicy packet, whilst the herbed battered calamari a familiar yet agreeable “in-betweener”. Those possessing an affinity with innards will be charmed by the Sikotakia: meltingly creamy pan-fried chicken livers on a saucy reef of soft, sautéed onions. My top-draw for the evening.

Main course was a feast beyond a feast. Spoons wasted no time in diving into the smooth pillow of Moussaka, akin to a  ’shepherds pie’, remarkably moreish with its creamy stratosphere of Greek white sauce. The expressionistic structure that was the grilled Moreton Bay bugs was rather likeable, but a touch under-seasoned. Whilst the marinated lamb cutlets tittered on the brink of being slightly over-charred, they were cooked to pinky-perfection and scrumptious with the tangy side of lemon bligouri and yoghurt. How sweet and succulent was the delicate flesh of herbed smattered quails, splendid in its simplicity.

Dessert was custard and cream Kataïfi, a homely cake-like offering.  We unfortunately could not manage any more than that as we were busting at our seams by that point (much to the disappointment of the sweet-laden cake fridge). Service was amiable, warm and relaxed. And most importantly, the meal was of decent value with prices reasonably fair for this nature of dining.

The Greek on Halifax is certainly a local “favourite”, having claimed the national title of ‘Favourite Greek’ in the 2010 I Love FOOD Awards; and justly so. We walked away with much cheer, much love and much self-inflicted indigestion.

Rating: 16/20 (Will make for a merry outing)
The Greek on Halifax
75 – 79 Halifax Street
Adelaide, SA 5000
Australia
08 8223 3336

Raise Your Glass: The McLaren Vale

“Cellar Door – widely used in the English language to exemplify a term that is beautiful in phonaesthetics (sound) but without regard for semantics (meaning).” – how.. odd. After witlessly repeating the word to myself in varying intonations (all strangely British), I arrive at the conclusion that the World Wide Web is sadly mistaken.

Here in South Australia, the word “cellar door” is more than a pretty roll-off-the-tongue. It is, in definition, where one goes to sample wines from a specific wine-making establishment. It is the representation of a winery – the face, if you will.

On a particular sun-splashed afternoon, we took to the McLaren Vale, one of the jewels of SA’s wine regions. Just short of an hour’s drive south of Adelaide – we escape the drab monotony of the city and find ourselves amongst some of the most established vines in Australia. It’s nearly harvest season – a carpet of green. Our taste buds can wait no more..

Maximus Wines

Only 2 years on since releasing the label, this spruicy boutique winery is already churning out some lip-smacking fare. I returned after sampling their Tempranillo a while back, a restrained yet prominent ovation of fresh berries and floral notes. We made our way through three whites and seven reds – mulling the characteristic vein of elegance/playful wit that flowed similarly throughout. Their wines are priced with incredibly good value. Pulling out a carton seems almost feasible.

The sweeping views from this hilltop cellar door was breathtaking to say the least. In my mind, the word  ”potential” is written all over their walls.

Note: The Maximus Cellar Door is only open every weekend (11am-4pm), but if you ring up beforehand, you may be able to secure a tasting with the amiable Rowland Short sometime throughout the week.

Pertaringa Wines

We made a quick stop at Pertaringa and picked our way through their collection; all of which held beautiful florals, whilst displaying hints of character and depth. Like dating a brainy blond. I particularly fancied the shirazs. Inky, dignified, yet not overbearing. Many take to their sweets and fortifieds, which I agree, are rather enjoyable.

Samuels Gorge

Undisputedly one of the quirkiest, quaintest cellar doors ever put together. Dusty islands of antique machinery, sideboards formed from wood and metal scraps, and sensitive touches of old knick-knacks make for an endearing setting. Unfortunately, they only had two whites and a single red available for tasting. Drops have sold out quite quickly we were told. But those that we did try (the whites) were crisp and clean. Simple, and ready for food.

Perhaps we may return when their new lot comes out in the coming months.

In essence, it was a visitation of humble heroes. There is nothing more satisfying than discovering a boutique label that produces mind-boggling work. Whilst the McLaren Vale has its share of  grand household names (d’Arenberg remains  a favourite) we never tire of exploring the craft of small, passionate makers.

For together, they make South Australian wines great.

This Just In – The Mac Factory

Clockwise from top-left: Pine+Lime, Tea+Toast, Mandarin+Mango, Pistachio, Nutella

Hot off the press, out of the markets, and onto one of Adelaide’s most frequented eating precincts –  is The Mac Factory. At just 4 weeks old, this Hutt Street newcomer is already receiving a steady stream of inquisitive customers.

Bread, biscuits and other sweet morsels dot the surfaces of this squeaky new nest, perched atop the local post office. Make your journey up the stairs and over the quirky “grass” landing  and you’ll find that macarons are the order of the day. These home-made gems are made externally by creator Silvana Agostino and delivered to the shop daily to satisfy the constant flow of peckish buyers. Demand often overwhelms supply, and flavours do run out very quickly. However, loyal customers are often quite happy to wait around till the next delivery of macarons fill the shelves.

Looks – A psychedelic splash of colours. Slight rustic “home-made” look.  Glossy sheen on the crack. Texture – only the slightest resistance from the shell as one bites into the cushion of almond meal. Pleasantly soft. Flavour – Pine+Lime and Mandarin+Mango are refreshingly fruity (once you get past the luminous yellow and green hues of Pine+Lime), yet Mandarin+Mango with its sweet tropical hit was the preferred child. Some may find the lime flavouring used in the filling a touch artificial-tasting (we prefer if flavours are created using the raw ingredient itself), but others may be none too concerned. Nutella tasted as one would expect, the familiar hum of hazelnutty chocolate. Pistachio was impressive and held the essence of actual pistachios in its rich buttercream filling. But the real head turner of the pack was Tea+Toast: a pocket-sized reminiscence of breakfast, think heavily buttered toastie paired with smoky tea. A winner by miles.

One gets the impression that The Mac is currently firing on all cylinders to keep up with the grand response served up by the Adelaide community. But if they can pull through, then there’s little doubt we’ve got a new favourite on our hands. There is only one word to sum up The Mac Factory – promising.

Note* Head up to The Mac Factory this Sunday 20th March 2011 – we’ve been informed that the in-house cook book corner (The Book Nook) will be launched showcasing macaron reading materials to commemorate Macaron Day. Fingers crossed that more flavours will be on offer as well (though we suspect The Mac has something special planned for the day).

The Mac Factory
Upstairs
190 Hutt St
Adelaide 5000 SA
(08) 8223 3887
OPENING TIMES: Thursday to Sunday 9am-9pm (Saturdays till 4pm)

Oodles of Noodles – Bun Vermicelli

Picture a world without beef pho, a world deprived of sugar cane prawns – one can’t even begin to fathom the travesty!

It is indeed to our good fortune that Vietnamese food has found its way to Adelaide and resided in the form of a homey restaurant/take-away joint in Fullarton.

This cheap n ‘ cheery eatery changed hands some time ago, but standards have remained unchanged. Locals flock to Bun Vermicelli for their fill of pho (rice noodle soup), bun (salad vermicelli bowls), rice dishes, stir-fried noodles, cold rolls and barbequed quail (huzzah!). The space in itself is a small-ish abode, clean, without airs and graces.

The only downside of Bun is the absence of household Viet drinks (e.g. soursop/avocado smoothies, filter coffee). But regulars hardly seem to mind as the food itself creates enough of a pull.

Described as the best Viet food in this part of town, it is easy to sense why. Fresh. Simple. No-fuss. It’s everything you’d want after trudging home from a tiresome day of work. Rock up in flip-flops and settle into a hearty bowl of beef noodle soup, allowing the healing broth to nurse thy wounds. The flavour of the soup itself is very delicate compared to many others I’ve had, with hints of meaty-sweetness. The bun vermicelli noodles tossed in crushed peanuts, crisp greens and savoury sugarcane prawn balls was refreshingly urged with a sweet and tangy dressing.  More please.

So, are there better Viet foodspots in Adelaide? Perhaps. But that’s not gonna stop me from coming back.

Bun Vermicelli
Shop 4/389 Fullarton Road
Fullarton, 5063
(08) 8373 7771

Cellar Door Wine Festival 2011- Adelaide

The people came in droves. Tongues salivating. Cases of wine piled on top of one another, anxiously peering at the crowds . Eagerly awaiting their hour of glory. This, was the 2011 Cellar Door Wine Festival Adelaide officially in full swing.

South Australia saw its first state wine festival at the Adelaide Convention Centre this past weekend. Throughout the two and a half days, over 100 wine representatives from all corners of SA congregated under one roof and drank to its local pride. Sectioned according to wine region, it was essentially a massive gathering of “cellar doors” hailing from wineries throughout the state.

The sheer variety of wine on offer was dizzying and each one was faced with a grave dilemma; of wanting to taste absolutely everything, yet realising the impossibility of appreciating them all. Ah, the perpetual tension between desire and practicality.

Upon arrival, each entrant was presented with a “passport” (our exhibition bible), a $5 token for a full glass of wine and a Smart Car competition entry – all curled up into a Riedel glass purposed for the days’ tastings. And with that, we were off – touring the wine  regions of SA, free to taste to our hearts’ content. We started off with whites, which slowly evolved into rich reds. Sampling the Reislings of Clare Valley, then ambling through the Langhorne Creek. Learning of the Riverland’s yield, and through to the Southern Fleurieu. Relishing Coonawarra, and the Limestone Coast. Then finally, picked our way through the Adelaide Hills, Eden Valley, McLaren Vale and Barossa.

Big labels rubbed shoulders with obscure wineries and it made for an extremely educational outing (think Wolf Blass, Penfolds and d’Arenberg standing alongside the likes of Battle of Bosworth and Tomfoolery). How gratifying it was to experiment the offerings of smaller producers as well as converse to the characters behind the counters.

The only real issue of the day: that spittoons (where you empty out your wine or spit after tasting) were not getting emptied out. Halfway through the afternoon, we were experiencing some serious splash-back action. How refreshing.

The “Regional Farmers Market” (food court) was a saving grace as the appetites of many were stirred after tastings. We gave our tastebuds a much needed rest and settled our bums on milk crates amongst the fleet of communal tables, all adorned in full country fashion with sackcloths and potted plants.

Many spent much of their day attending Masterclasses held by industry/wine gurus. These were small classes of about 30, and were unfortunately sold out very early. But some of the interesting ones that caught my eye were the chocolate & wine pairings, microbrewery glass tastings and SA’s Regional Classics with Tony Love.

But no matter! There’s always next year, and the year after, and after, and after… So if you missed out on this year’s event, keep an eye out for the next Cellar Door Wine Fest Adelaide!

We wait, with bated breath and expectant goblets.

A Soft Spot for: Melt CBD

On rare occasions – when the stars align - one can immediately tell that they’re  in for a good meal just by stepping into a restaurant. This, is one of those instances.

The scattering of lawn-green chalkboard surfaces, psychedelic graffiti mural and gleaming tiled bar was enough to show that the Melt team knows how to piece together a cool urban eatery. And indeed they do, judging by the reception of the original Melt in Hyde Park.

Housed on Waymouth St, this sequel to the Melt empire is already bustling despite opening only late last year. City slickers flock to this retro-chic joint for tapas, wine and creative pizzas. Our table made the fortuitous decision of ordering the prawn pizza/$23 (prawns, green harissa, fior di latte, tomato, preserved lemon & parsley) – a festival of flavours on a steaming, thin-crust base. Downright tasty. Some others that caught my eye were the Patatas pizza/$19 (crushed potato, porcini & truffle, mozzarella, taleggio, walnuts, thyme) and The Turk/$18 (lamb, pine-nuts, pomegranate, provolone, yoghurt, mint, sumac). Note: Gluten-free bases available with a $3 surcharge.

Our wildcard tapas order was of jellied pork with crispy daikon remoulade/$12 – a contemporary leap from the bistro-staple pate. The curious gelatinous terrine was radically different; and while I personally enjoyed it, I suspect some might be unaccustomed to its unique texture. Subsequently, we partook of the chocolate and pistachio pizza with Frangelico cream/$16 – one out of the two dessert pizzas on offer. The flavours were pleasing, with the only issue being a slightly underbaked base (understandably to prevent the chocolate burning, but then again there are ways around it). But none of that really mattered. We ate like kings.

I particularly fancied the mint-flavoured water that the friendly waiters kept pouring into my glass (details do make the meal). And if that’s not enough, select from their wide-flung list of wines and beverages (they have a neat  ”wee” selection of Scottish single malts). Other interesting features are a small private dining room in the back section of the restaurant and a function space upstairs.

So like I said, once in a while, when the stars come in order - one knows that they’re  in for a good feed just by stepping into a restaurant. And if you haven’t had that feeling yet, try stepping into Melt CBD.

Rating: 16/20 Very, very likeable.

38 Waymouth St,

Adelaide 5000.

(08) 82116723

Tasting Notes: Clarendon Hills Brookman Merlot 1999

 

This brick-red coloured drop (showing gentle tinges of brown) travelled a short one hour from Blewitt Springs, SA, into a particular writer’s thirsty glass - a fortunate cause.

 

This McLaren Vale neighbour did not disappoint. Dusty, savoury, briny on the nose with whiffs of sundried tomato and dried muscatels – an inquisitive start. The palate held up excellently and what impressed the most was its balance. Having the desired smokiness of an aged merlot, whilst a surprising element of freshness still present. Dried red berries lingered amongst savoury notes; a medium-bodied wine.

 

Best enjoyed stag (the wine, not in company). Partly serious, exceptionally easy.

*Retailed at around A$70. Buy online or scour specialty bottle shops.