adelaide grapevine

HE’S one of Australia’s most celebrated chefs and a pioneer of Australian indigenous cuisine, with his landmark Adelaide restaurant Orana last year named as Australia’s best restaurant.

But is also half Scottish and half Italian, and those Italian roots are hard to shake off. So when an opportunity arose to open a bar almost next door to Orana and its sibling restaurant downstairs, Blackwood, there was no mistaking its ethic identity with vivid menu as deliciously Italian as chef accent.