PROFILE BY BEST RESTAURANTS
There are stacks of flour by the front door, bottles of wine and tins of tomatoes around the walls and an intense, near divine, aroma wafting out of the wood fire oven. Housed in a beautiful heritage building in Hutt Street Adelaide, with its crumbling brick walls, trellised vines and homely atmosphere it almost feels like Europe; however the real celebration here is of South Australia. The focus is on the produce, its place of origin and the producers. The food is sourced from local organic growers, and while not everything is certified, suppliers maintain a "best practice method of farming to ensure … the most wholesome product available."
Start with a "Taste SA" plate, a variety of dips from the wine districts; there's cheese from the Barossa, a dukkah blend from McLaren Vale and olive tapenade from the Adelaide Hills. Pizzas are of course, the standout. The base is made of organic flour, filtered water and fresh yeast and the dough is aged for at least 24 hours. The roast organic vegetable pizza is created from the best seasonal vegetables available at the market that day. Angaston spicy salami is accompanied by organic kalamata olives, red onion, baby bocconcini and basil, or try the Spencer Gulf monster prawns, paired with tomato, chilli and basil. Pizza has never tasted this good.