My Top 10 in Adelaide

1 Orana

hef Jock Zonfrillo’s innovative take on introducing indigenous Australian ingredients to a fine-dining framework has helped to redefine modern Australian cuisine. His 20-course dégustation menu at compact 30-seat restaurant Orana takes the diner on an extraordinary journey of new taste sensations, from the bracing ocean blast of pipis in a briny broth of ruby saltbush berry and crunchy beach succulents, to rare kangaroo loin rested in house kombucha, and roti stuffed with flame-grilled tommy ruff (Australian herring) smeared