In today’s column, The Forager looks at plans for feeding the masses at the new Adelaide Oval, a New York-meets-Balkans bar and grill planned for Adelaide’s new food hotspot, Day of the Dead feasts and much more.
Much more than a pie and beer
While there’s a lot of work yet to be done, the new Adelaide Oval is promising a much-improved food experience for AFL and cricket patrons.
As an example: when Football Park rose from the swamp in the early 1970s, it’s a fair bet that no one gave any thought to coffee.
The new Adelaide Oval, on the other hand, is giving it serious thought. In fact, Oval managers have struck a deal with local company Coffee World to supply proper coffee machines to the concourse food outlets so that a good espresso is accessible to all. The corporate boxes will be kitted out with pod machines so guests can help themselves.
General manager of food and beverage Adam Vonthethoff tells The Forager that deals are also in the process of being struck with South Australian suppliers so that local food will be heavily represented on Oval menus.
“There will be a really big focus on SA product,” he says.
Healthy options and more creative menu items are also on the Oval’s agenda.
“You’ll always be able to get a pie and a beer – no problems with that – but we are trying to do things a little different.”
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Those all too familiar with the endless queues for very ordinary food at sporting events will also be encouraged by the convenience being built in to the Oval’s design. There will be 350 food and beverage outlets, all with speed queues equipped with Paywave technology for quick payment.
Outlets have also been positioned on the concourse to allow fans to stay involved in the action while they fuel up.
New York meets the Balkans
The family who ran Zorro’s in Hahndorf for 15 years have put up their hands as the team behind Peel Street’s newest hospitality venture.
Predrag Vujic and his family are hoping their Kaffana bar and grill will be up and running next month in the ground floor of historic Peel Chambers (featured in InDaily Design last week).
Zorro’s was loved for its aged, charcoal grilled steaks, and Vujic tells The Forager that excellent steaks will play a central role on the Kaffana menu.
However, he also says that lighter options will be available, as well as the family’s specially designed “small bites” approach to Balkan food.
It’s a nod to modern eating styles, and it will be interesting to see how it turns out given the Balkan love of hearty meals served in goodly amounts.
The family’s Serbian heritage will be reflected in lots of ways, including a fine collection of traditional plum brandy – slivovitz. Balkan burgers will be available for takeaway.
The fit-out will be New York industrial, and Vujic is promising it will be a proper bar and grill with the lay-out inviting people to stop in for just a drink if they choose.
The small venue licence should be sorted by early November, and Kaffana should open quickly after that.
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Day of the dead
The Mexican Day of the Dead is a time to remember your ancestors and celebrate life – and what better way to do that than with an excellent feast?
Two Adelaide Hills establishments are putting on special events to celebrate. The really good news is that Mt Barker’s best-kept secret, Sazon Espresso, run by the Estrella brothers, will be using Day of the Dead celebrations to kick off a new Saturday night service from November 2.
The Estrellas, who hail from Mexico City, have been selling out their Friday night street food sessions at Sazon, so Saturday nights are a very welcome addition to the service (they’re open Monday to Saturday for breakfast and lunch).
Aldgate Providore & Cafe, which has been making a mark with its Mexican/Spanish menu (and excellent margaritas), is also getting into the spirit. On Friday, November 1, people are invited to come and leave an offering of their departed loved ones’ favourite food or drink on an altar in the front of the cafe.
Providore’s Lisa Herbert says “the belief is that the spirits of the dead will come and take away the smells of their favourite foods, and next day the food has no smell at all…”
On Saturday evening, there will be a sumptuous dinner to celebrate life – “those who have passed, and our own…”
Booking are essential on 8339 1899.
Small bites
ADELAIDE Hills winemakers are coming to town on Saturday, October 26, to promote the 2013 whites and sparklings. Seventeen wineries – including most of the Hills region’s heavy hitters – will be represented at the tasting, from 1.30-4.30 at Burnside Village. Udder Delights cheese will also be available for sampling.
THE intriguing Diner en Blanc is coming to Adelaide on November 16. According to the organisers, “at the last minute, the location is given to thousands of friends and acquaintances who have been patiently waiting to learn the ‘Dîner en Blanc’s’ secret place. Thousand of people, dressed all in white, and conducting themselves with the greatest decorum, elegance, and etiquette, all meet for a mass ‘chic picnic’ in a public space. Over the course of an evening, the diners enhance the function and value of their city’s public space by participating in the unexpected.” Find out more here.
FORMER Penfolds Magill Estate chef Jock Zonfrillo has started the fit-out of his new ventures – Street and Orana – on the site of Rundle Street’s old Universal Wine Bar. Around the corner, Botanic Bar is working furiously on the fit-out of its new Thai street food restaurant, Golden Boy. The neon sign is up – the more neon the better, we say.
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