@thelmapiccadilly @omada.bargrill FOR THE FOODIES Co-Owner and Executive Chef of arkhé Jake’s Top Restaurants: Every week we choose a different cut from our dry-age cabinet, like a rump cap, hanger or striploin. It reminds people that great steak isn’t always about the most expensive cut. Cooked properly over charcoal, almost any cut can be incredible. Thelma Tom Campbell is one of the best chefs in Adelaide. He’s cooking solo up in the Adelaide Hills, producing thoughtful, producedriven food that’s packed with flavour. Great bread, beautiful terrines and outstanding seafood. It’s a really special little restaurant. 176 Piccadilly Road, Piccadilly 46 Currie Street, Adelaide @andre_c Jack Fenby Omada I love the dining room. Sunday afternoons are my favourite time to go; you can wander in at 3pm for a late lunch, a few snacks and a drink. The food is full of flavour, relaxed and exactly how I love eating Greek food. Longplay Bistro My wife and I eat here quite a bit. Callum is a fantastic chef, the food is always delicious and consistent, and they’ve got one of the best vodka pastas going around. It’s one of those places we keep coming back to. 131 Pirie Street, Adelaide @longplaybistro 08 Jake Kellie is co-owner and executive chef of Adelaide restaurant arkhé, where fire is central to his cooking. After years spent in some of the world’s top kitchens, including Burnt Ends in Singapore, he now brings that experience to a distinctly Australian style of cooking. He’s known for produce-driven, fire-fuelled food that makes good food feel anything but fussy. Your career to date has been so colourful, what have been a few highlights? I’ve been incredibly lucky to work alongside some amazing people throughout my career. Winning the San Pellegrino Young Chef award for Southeast Asia and placing second in the world was a huge moment, but my time at Burnt Ends probably shaped me more than anything. Watching it earn its first Michelin star and climb the World’s 50 Best rankings taught me what it takes to build something special. Opening arkhé has been my most rewarding chapter. To build a restaurant around fire, something people initially thought was a crazy idea, and then see it become one of Australia’s leading steak restaurants has been incredibly satisfying. Cooking entirely without gas or electricity is bold. What’s the hardest thing you had to unlearn to cook that way? Giving up control. With gas or induction you can dial in an exact temperature at the turn of a knob. Fire doesn’t work like that. Every service is different, every piece of wood burns differently, and every ember behaves differently. You stop trying to control the fire and instead learn to read it. Once you understand that, it becomes one of the most rewarding ways to cook. What’s one technique or ingredient you’re loving right now that home cooks could experiment with? Cooking over charcoal. It doesn’t have to be anything fancy, just a small barbecue or hibachi. People often think fire is about making food taste smoky, but it’s actually about building flavour through caramelisation and heat. If I had to pick one ingredient, it’d be Australian olive oil. A really good extra virgin olive oil can completely transform a finished dish. What dish instantly transports you back to your childhood on the NSW Central Coast? Fresh prawns straight off the trawlers. Growing up on the Central Coast, seafood was everywhere. I still remember sitting around with family peeling prawns and eating them with nothing more than fresh bread, butter and lemon. At The Table With Jake Kellie Jason Loucas @arkhe_restaurant, @jakekellie arkhe.com.au
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