PROFILE BY BEST RESTAURANTS
Hayden Rogers started cheffing in 1990 and since 1995 has been growing and supplying organic produce to Adelaide restaurants. These days his home-grown products go directly to his two-year-old Malvern cafe, DOOF DOOF. You will find it placed between walls decorated with retro cooking utensils and uber-kitsch Australiana kitchenware. Manager Antony will guide you expertly through a menu which delivers organic foods at their wholesome best.
While breakfasts do not offer anything out of the ordinary, you know ingredients used are anything but. Order up the omelette with slow-roasted tomatoes, spinach and goat's cheese, with a side of smoked chorizo. Around a dozen wood-fired pizzas are available from noon onwards. There are several vegetarian beauties such as B.-d. Farm Paris Creek brie, mushrooms, spinach, artichoke, olives, onion and capsicum. Il granchio is hard to go past with its blanketing of crab, chilli, lemon myrtle, spinach, fresh parsley and (optional) mozzarella. At $30 the 12-inch smoked salmon number makes for an indulgent round and is complemented with B.-d. Farm Paris Creek quark (mineral and protein packed, it is comparable to cottage cheese), while horseradish and spring onion finish off the fish with bite. The veggie burger (on Turkish or sourdough bread) is a popular lunch-time choice. Curry-lovers have a newbie each day to enjoy with yoghurt, pappadums and brown rice. Fruit and vegetable juices are blended and sold by the bucket load, especially the ultra-chilled "Fruit Disco" which is an energetic mix of strawberries, mango, apple, banana and passionfruit. Daily-picked vegetables from Hayden's Ashton farm are also readily available in the mini farmers' market.