Adelaide may not officially wear the crown, but after five days eating my way through the city and its surrounds, it’s hard to imagine a more compelling case for Australia’s culinary capital. Inspired by last year’s season of MasterChef Australia – where both the winner and runner-up established themselves in South Australia – this summer escape was designed with a singular focus: food and wine.
Adelaide rewards time. With at least four major wine regions within easy reach, a vibrant city centre, and a coastline worth lingering over, the city reveals itself slowly. Summer sees the vines in full bloom, while autumn brings amber leaves and cooler days. While each season has its charm, the cooler months remain my pick – when sipping Shiraz on the doorstep of a world-class winery feels all the more indulgent.
With more than 150 wineries to choose from, the Barossa Valley presents a delicious dilemma: where to go, and how much space to leave in your luggage. Old-school and unapologetically traditional, Rockford Wines is celebrated for its sparkling Shiraz and hands-off approach to winemaking. Rosenvale Wines, by contrast, applies time-honoured techniques to produce fresh, modern blends.
While the Barossa is rightly renowned for its bold reds, there is variety in abundance – each vineyard carving out its own identity. A small-group tour is the most effective way to experience the region at an unhurried pace, allowing you to taste broadly while still leaving plenty of reasons to return.
Adelaide Hills
True to its name, the Adelaide Hills unfold in rolling, picturesque layers, dotted with vines and cellar doors. Home to my favourite Australian vineyard, Bird in Hand Winery, the estate feels like stepping into a Tuscan villa. Under the guidance of head winemaker Sarah Burvill, lesser-known European varietals are brought confidently to our doorstep.
For a slower, more contemplative tasting, Nepenthe Wines delivers both intimacy and views that feel close enough to touch. A glass of their Pinnacle Shiraz has a way of quieting the world entirely.
Adelaide’s European influence is woven deeply into its culinary fabric, and the diversity of cuisines on offer pays homage to the city’s multicultural roots. A birthday martini at La Louisiane feels like being momentarily transported to France – all dark corners, quiet glamour, and old-world charm. Their happy hour menu, featuring petite versions of à la carte favourites, is a clever and generous way to sample the breadth of the offering.
A wildcard in the Australian dining landscape – but an irresistible nod to my own heritage – Africola was a burst of energy on my culinary trail. A South African restaurant that leans unapologetically into peri-peri heat and bold flavour, its “Feed Me” menu is a joyful expression of hospitality. I left well-fed and buzzing, in every sense of the word.
Returning to the inspiration behind this trip, lunch at Fugazzi – the brainchild of Laura Sharrad – prompted a quiet re-evaluation of my personal top ten. The small plates and creative bites embodied everything I look for in a menu: playful, thoughtful, and deeply satisfying. There were echoes of Italy on every plate, anchored by a clear reverence for Australian produce.
But the culinary revelations didn’t end there. An intentional visit to LVN at Bird in Hand offered a glimpse behind the curtain of true fine dining. This was a meal defined by curiosity – a journey through flavour, texture, and self-discovery – shared with people united by a singular devotion to exceptional food.
A long, unhurried lunch at Fugazzi is made for those who find joy in creative dining. The setting feels instantly welcoming, while each one-bite wonder – delivered with Italian flair – becomes its own small moment of calm, deserving of repetition.
For those seeking elevation in every detail, LVN delivers a holiday within a holiday. The intimate dining room and Tuscan-inspired setting provide the stage for an impeccably curated degustation, where wine pairings are as considered as the plates themselves. It’s the kind of experience that quietly raises the bar for what fine dining can be.
Begin the evening with happy hour at La Louisiane – a mini martini and petite beef tartare setting the tone – before finishing with the vibrant, spice-laden generosity of Africola’s “Feed Me” experience. These two stops, taken together, leave you feeling full on both life and larder – a fitting reflection of Adelaide’s culinary vitality.
Add Adelaide to your calendar. It satisfies year-round, offering something for every season and every appetite. But it is the food and wine scene – confident, considered, and quietly exceptional – that cements its place as one of Australia’s most rewarding destinations for those who travel to eat.
Lunch at Fugazzi is more than a meal — a considered expression of Italian dining, shaped by Australian produce and instinct. From thoughtful service to quietly extraordinary plates, this is casual fine dining with depth, warmth, and unmistakable intention.
Adelaide offers one of Australia’s most quietly compelling food journeys. From long lunches in the city to slow tastings in the Barossa and Adelaide Hills, this five-day journey explores thoughtful dining, bold red, and the pleasure of eating well – slowly.
Mediterranean dining meets Gold Coast ease at Meltemi – a long-awaited arrival on the glitter strip that delivers familiar flavours with quiet confidence. Thoughtful small plates, refined execution, and a coastal sensibility make this a welcome departure from the expected.
Over time, a handful of meals stopped being just meals. They became benchmarks – moments that defined my taste and quietly set the standard for everything that followed. These are the ten plates that started The Edit.
In a world overflowing with noise and novelty, choosing well has become an act of care. The Edit exists to make that choice effortless – thoughtful recommendations, no algorithms, no overwhelm.
Once is chance, twice is coincidence, three times is a pattern.
So after yet another friend told me I should “turn this into a business,” I finally stopped brushing it off.