FOR THE FOODIES Justin’s global culinary career is as wellrounded as they come. Having worked in the kitchens of Noma, Eleven Madison Park and Blue Hill at Stone Barns, amongst others, his current post, leading the team at Restaurant Botanic, has allowed him to create a space where people can come to sample a four-hour sensory experience tailored to the current microseason. Cooking seasonally is imperative for you, can you share some tips on seasonal cooking in autumn? 1. Learn how to roast. Autumn is a time for root vegetables, pumpkins, brassicas and late stone fruits. There are some simple tips to doing this well like ensuring you always preheat your oven. It’s also important to add and roast your mixed vegetables in stages adding root vegetables first as they take the longest to roast. 2. Choose a protein and perfect it. Find a staple that you love to cook and make it a few times this autumn to perfect it for years to come. This can be a whole roast chicken or a whole roasted fish or roast pork belly. Start in a classic way with classic flavours and then once you nail it, break the rules, and add different flavours. 3. Extend the life of your vegetables by adding them to your dessert. They are interchangeable most of the time. Instead of carrot cake, why not try parsnip cake? Or juice your parsnip and reduce it to a thick syrup to be drizzled over your ice cream. Are there any particular flavours you find yourself drawn to during Adelaide’s cooler months? Pumpkin because it reminds me of autumn, right from my early years of visiting pumpkin patches as a child down to my early years of cooking. It can be prepared in so many different ways. Quince because it’s one of my favourite fruits that only comes along once a year, making it more special than produce we have access to year-round. It is an apple on steroids when it comes to flavour and cooking. Quince sorbet is one of my go-to recipes and I make it every year. 5 Minutes with Justin James Head Chef at Restaurant Botanic Quince is one of my favourite fruits that only comes along once a year, making it more special than produce we have access to year-round. It is an apple on steroids when it comes to flavour and cooking. Magill Estate Restaurant Another Adelaide institution with Chef Scott Huggins at the helm. It offers a technique and produce-driven menu, it’s bloody delicious and the views are spectacular. Africola Africola is an institution in Adelaide for a reason. It offers a set menu curated around your choice of favourite snacks and proteins. Etica When you enter Etica the large pizza oven sets the mood, whilst Frederico (the owner), makes negronis as quick as you can order them! 4 East Terrace, Adelaide @africola_soundsystem 125 Gilles Street, Adelaide @etica.pizza 78 Penfold Road, Magill @magillestaterestaurant What are your top three recommendations when it comes to restaurants to try in Adelaide? @chefjustinjames 1. 3. Any special tips for non-bakers when embarking on this hot cross bun recipe? Do not over mix as that creates dense buns. Mix the recipe until all the ingredients are incorporated. When you soak the fruits, make sure to keep the liquid, which is part of the recipe and has a lot of flavour. chefjustinjames.com 2.
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