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09 May 2024 | 5 min read | website: http://www.tastingaustralia.com.au | address: Victoria Square, Adelaide, Adelaide, South Australia, 5000
published: 09 May 2024
This showcased event has concluded.
Cook by it. Live by it. Fire touches much of the fare Mitch Orr, Tom Campbell and Isobel Whelan-Little turn out. Its raw force might also speak to their shared mission - to cook startingly good food on their own terms.
Join the pair in this Dining Gallery as they explore the possibilities of native ingredients sourced from Riverland supplier Pundi Produce.
Orr is synonymous with Sydney food. Forget the status quo; this star is drawn to the disruptive, melding technique and cultural cues. He starred at city favourites including ACME, Pilu at Freshwater and Sepia before a move to Kiln, atop Surry Hills' Ace Hotel.
Fleurieu Peninsula produce surrounded Campbell during a regional childhood. His Greek Cypriot grandparents fostered a love of fishing, diving, foraging and tending a garden - passions put to use during stints at the fire-driven Africola in Adelaide and Geelong standout Igni. Campbell went on to work in London at Michelin-starred Leroy and experimental Maos before time at Nordic beacon Relae. Returning to South Australia in 2019, he now embraces seasonal cooking at the Summertown Aristologist and Adelaide's intimate LOC.
Whelan-Little, meanwhile, is head chef for Sydney's Swillhouse hospitality group, overseeing five in-demand kitchens dedicated to showing guests a good time. It's a role she took following time at noted joints including LP's Quality Meats and Brat Restaurant in London.
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Cook by it. Live by it. Fire touches much of the fare Mitch Orr, Tom Campbell and Isobel Whelan-Little turn out. Its raw force might also speak to their shared mission - to cook startingly good food on their own terms.
Join the pair in this Dining Gallery as they explore the possibilities of native ingredients sourced from Riverland supplier Pundi Produce.
Orr is synonymous with Sydney food. Forget the status quo; this star is drawn to the disruptive, melding technique and cultural cues. He starred at city favourites including ACME, Pilu at Freshwater and Sepia before a move to Kiln, atop Surry Hills' Ace Hotel.
Fleurieu Peninsula produce surrounded Campbell during a regional childhood. His Greek Cypriot grandparents fostered a love of fishing, diving, foraging and tending a garden - passions put to use during stints at the fire-driven Africola in Adelaide and Geelong standout Igni. Campbell went on to work in London at Michelin-starred Leroy and experimental Maos before time at Nordic beacon Relae. Returning to South Australia in 2019, he now embraces seasonal cooking at the Summertown Aristologist and Adelaide's intimate LOC.
Whelan-Little, meanwhile, is head chef for Sydney's Swillhouse hospitality group, overseeing five in-demand kitchens dedicated to showing guests a good time. It's a role she took following time at noted joints including LP's Quality Meats and Brat Restaurant in London.
Go see Dining Galleries - Fire 2024.
Dining Galleries - Fire 2024 is on 09 May 2024. The opening hours are: . Conveniently located in Adelaide. Call +61-0884634706 for details. Visit their website at http://www.tastingaustralia.com.au.
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Adelaide Upnext Team
As the go-to Adelaide expert for the UpNext Team, I'm all about unearthing the best deals and must-visit spots across our vibrant city. From fresh market hauls to artsy enclaves, my picks will help you live and shop like a true Adelaidean. I champion local businesses, share "What's On" guides, and volunteer to bolster community spirit, all while keeping you in the loop on where to snag the best bargains. Outside the hustle, I'm soaking up serenity at the Adelaide Botanic Garden or crafting guides on the city's best eats and happy hours. Join me to support local, indulge in the city's rich culture, and turn every shopping trip into an adventure. Follow me at @UpNextAdelaide on Instagram
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