Growing up, pizzas have always meant reunions and celebrations with family and friends.
Pizzas are meant to be shared and not eaten alone. It’s meant to be sliced and everyone gets a piece. Agree? Say amen.
Among those that I’ve tried at Rosewater Hotel, my personal fave is the Rosewater Special (Napolitana sauce, fior di latte, prosciutto crudo di parma, fresh buffalo mozzarella, and basil). The sauce was refreshing for such a savoury slice.
Talk about their pizza crust — the garlic pizza entree was already a league of its own! Mmm!
Delivering an array of luxurious Mediterranean flavours to the stunning Marina Pier, Ellenika serves modern Greek culinary opulence under the helm of a young visionary, Chef Damian Vasilevski.
Hey Paolo: What’s the inspiration behind Ellenika?
Behind everything is my family. This is the kind of food we cook at home; this is what we eat at home. This is the way we speak, the way we laugh, and the way we communicate. Ellenika is a big space and it can accommodate a lot of people. It’s family-oriented.
Hey Paolo: What’s your culinary journey like?
Back when I was 15 years old, one of my first kitchen jobs was working for an old restaurant here at Marina Pier. I really loved it! But I was still at school at that time.
When I finished school, I took over a 21-square-metre coffee shop in the city which was then closing down. From the day I opened that cafe, all I could ever dream of was to own a bigger restaurant and have a bigger team — and I’ve made it as my personal goal.
After the cafe stint, I’ve moved on and worked for another restaurant at the Marina Pier (which was already then named as Ellenika). I was initially working here as a staff for six months and at that point, the restaurant went up for sale. With my savings and the money I have under my belt, I ended up buying Ellenika.
We work hard for the things that we create here. I still want things to be special in our offerings and it doesn’t matter how big the space is, I still want a family-oriented service. I want to walk into a restaurant that I own and I know the people dining; I want to be able to talk to them.
Hey Paolo: Are you more a chef or an entrepreneur?
I used to work in this kitchen at Ellenika. I eventually came out of the kitchen to run a restaurant; but I also bought the restaurant to run a kitchen. From a person who started in the kitchen, I think everything should begin in the kitchen.
Being a restauranteur is a hard task. I started running Ellenika when I was 21 — who would want to listen to a 21-year-old? As I wanted to be a restaurant owner, I know I have to be hands-on with everything.
Hey Paolo: What are your greatest learnings?
I think of my restaurant as my little world. At the end of the day, people will follow the example that you lead. If you don’t take things seriously, people won’t also take things seriously. If you are not passionate enough, people around you won’t be passionate too.
If you love this industry, you will eventually find the people who feel the same way — and I have those people now in my team. It took a bit of time, but I have all of them now.
There aren’t many second chances in life. You achieve what you want to achieve. I knew I wanted to be a chef. I knew I wanted to cook. I wanted to make people happy.
Hey Paolo: What’s your favourite dishon the menu?
It’ll be the Katsiki Sto Fourno (16-hour slow roasted goat) served with potato garlic puree. I love goats and I find these animals very interesting. For one, a goat constantly travels the farthest compared to other animals (such as a pig) to just find the source of its food, such as a plant to eat.
Hey Paolo: What’s your cooking style?
I respect traditions and flavours. But you also need to put your own twist on everything.
Hey Paolo: What’s the future of Ellenika?
Ellenika is now on its 4th year. It has been a staple not just in Glenelg but in South Australia.
Ellenika will stay Ellenika. I’m hoping that in the next three or five years, I can further push Ellenika to be in the fine dining space.
Hey Paolo: Who is Damian outside Ellenika?
I love my family. I’m a family man. I love spending time with my parents, my friends, and my brother. My brother and I are very close. Damian outside Ellenika is all about the family.
I like fitness too and spending time with my dog. If I’m not at Ellenika, it’s nice to just relax.
Whenever I finish work way too late, there’s only one place I go to: the Kidman Pizza House. With a movie, my airpods on, and an order of a large pizza, I just sit at one corner of the pizza place. Sometimes you just need some alone time.
Discovering a Southeast Asian food haven in the posh and urban district of Norwood is almost like finding a golden pot at the end of a rainbow. Mr Chu is that eureka moment: yes, I’m having Southeast Asia in South Australia!
Having lived in Singapore for over a decade before migrating to Adelaide, I have had an amazing foodie experience of gaining easy access to an array of quality yet affordable Asian food. With neighbouring countries such as Malaysia, you get to taste the same dish in a different country, but cooked with a slightly different twist. Same-same but different.
Those days in Singapore, you just have to step out of your home, and within a hundred steps or less, an entire new world awaits you: a Disneyland-esque, culinary melting pot called hawker centres. Mind you, this is your gateway to laksas, mie gorengs, xiaolongbaos, briyanis, and every other good Asian food you can probably think of at less than 10 bucks per order.
Back here in Adelaide, I have always been hungry for Southeast Asia (deliberately using the word “Southeast Asia” as I miss the whole concept of being in and experiencing that region in general). That particular week, when I got invited by Mercy Me Marketing to attend Mr Chu’s launch of their winter menu, was no exception. It was a perfect timing to relinquish my nostalgia — and apparently, the best way to solve my personal issues: feed me, baby!
Owned and managed by Malaysian-born Chef Daniel Chu and business partners, Mr Chu serves a range of Southeast Asian fusion dishes primarily catered to the South Australian audience. Their menu boasts something for everyone: a breakfast menu with quintessential Aussie favourites such as the Bacon Benedict, a vegan offering such as the Chef’s Vegan Laksa, and a range of drinks perfect for any Asian food pairing.
With a big focus on Chef Daniel’s Malaysian heritage in the dishes, one may argue: are they serving something authentic? The answer is probably no, which I’m assuming they will confirm too. Mr Chu delivers more on the sweet side and a fun Aussie take on generally savoury Asian dishes.
But in this day and age, what is authentic heritage food anyway? Isn’t food supposed to evolve according to the wants and needs of the audience? I’m with Mr Chu and their fusion food. It’s hip, modern, and comforting.
My personal favourites were the stir fried chicken, seared scallops, and salmon sashimi. Majority in our table loved Mr Chu’s version of the rendang. Although it was indeed good, I’m personally much more critical with my rendangs as they’re my ultimate favourite. I judge the rendang based on the colour, curry & coconut aroma, and the tenderness of the meat. Just a big fan of rendangs, I get too critical at times — I suppose the same way Italians treat their pastas?
While in the middle of the table service, I whispered and shyly asked one of Mr Chu’s service team: “by any chance, do you have any teh (pulled tea)? ” When he said he’s happy to serve a few cups on the table, I squealed with delight. I haven’t had one for ages! Drinking traditional coffee and tea in Singapore/Malaysia after main meals is something quite typical. It was almost like our hobby.
Special thanks to Mr Chu and Mercy Me Marketing for the invitation. Will I come back? YES. Will I recommend Mr Chu to my friends? YAAAS!
Earlier this month, The Pangaea Kitchenopened its doors at 73 Muller Road, Hampstead Gardens to offer various well-known international dishes and comfort food from around the world to the discerning food enthusiasts here in Adelaide.
There’s something warm and cosy about The Pangaea. I’m guessing the wooden walls and earth tones in the interiors play a part, but I’m also placing my bigger bet on the very hospitable service and kitchen team. Unlike other restaurants I’ve been to, here, I easily felt at home. The restaurant was spacious and breezy, which is an ideal set-up for those catching up and hanging out with family and friends.
Their menu is extensive, you’ll never run out of choices: from healthy Greek salads to chicken tikka pizzas, nasi goreng with chicken satay, lamb shank kleftiko, to applewood smoked bbq glazed pork ribs, and many more. And as for their battle cry: they have everything for everyone!
Among the dishes I’ve tasted so far, my personal favourite is the mizo glazed smoked tofu with soba noodles. With its coconut broth, I found this dish extra refreshing.
Have you ever fancied doing a ceramic making workshop in Adelaide? Learn the art of pottery from architect and ceramist Carla Ejarque in her upcoming “Wine and Ceramics Workshop” on 04 June 2021 at the Summertown Studio.
Hey Paolo: How did you learn your skill in pottery?
I discovered pottery during my Erasmus student exchange programme in Budapest. I started in a very little studio and I fell in love with every aspect of it. After finishing my Erasmus, I decided I wanted to learn more about the art of pottery and so I started a bachelor’s degree in artistic ceramics in Barcelona while I was also finishing my last year in architecture. Since then, I’ve attended more workshops in different studios and with different teachers. After which, I just spent many hours on the wheel on my own while researching for special glazes which I can use such as the lava glaze.
Hey Paolo: What inspired you to start this hobby?
After spending so many hours in front of a computer in the past, I thought I needed to use my hands more. After a few months of pottery, I realised that I didn’t want it to be just a hobby, but also as a job. I really enjoyed studying architecture but I was missing the creativity that I didn’t get during my first fews jobs. I really wanted to make something with my hands. The more I learn about pottery, the more I wanted to dedicate my full self to it. Over the years, I have combined pottery with teaching. Since I moved to Australia, this has already become my full-time job: teaching regular classes, workshops, participating in markets, and designing bespoke tableware for restaurants.
Hey Paolo: What can people learn if they attend your workshop?
In my handbuilding workshops, I teach three different handmade techniques: pinching, slab building, and coiling. Using one of these techniques or a combination of them, participants will be able to make any design or shape they want. At the same time, they will enjoy creating something from scratch with their own hands and they will be able to connect with the material.
During this time of pandemic, the organisers behind the Australian Cocktail Month movement built an enticing campaign to help support local bars and business owners by encouraging everyone to cocktail hop.
By purchasing tickets at AU$20 plus GST per person in their website, you will be entitled to discounted cocktails at 72 bars across the whole of Australia (18 of which are located in Adelaide). When you rock up at any of the participating bars, you’ll get to enjoy these special cocktail menu at AU$14 each or AU$10 each for non-alcoholic options.
We ran an overnight Instagram competition to give away tickets to the Australian Cocktail Month and the winner is… Tallulah Seidel. Congratulations!
We have all been there: the constant stacking, the incessant counting, and the insurmountable tracking of the blue coloured sushi plates we’ve consumed in the last couple of hours versus the green, yellow, and orange ones. We all wish we can eat so much more, and yet we avoid the most premium ones in order to get the bang for the buck.But what if we tell you, you can dive straight into Jap oishi heaven with all-you-can-eat sashimis, salmon sushis, takoyakis, tempura prawns, karaage, and so much more for only AU$38, won’t you exclaim a big fat AAMEEENN?
This afternoon, we visited Nijumaru Japanese Restaurant at 20 Jetty Rd, Glenelg, and we probably found our new sushi go-to.
If you’re looking for value for money with good quality Japanese food, you should head down to Nijumaru Japanese Restaurant. Practical, excellent service, and value for money. What else are you looking for? Arigato me later.
Despite the potential risks involved in opening a new business during a pandemic, this new Japanese restaurant braved all odds and found a unique proposition to offer to conservative Adelaide: eat all you can sushi Japanese food for 90 minutes. It’s a concept that’s no longer novel, but is still trendy. And we’re loving it!
From their menu, I have several personal picks: Nasu Den Gaku (deep fried eggplant with sweet miso), the plate of Takoyaki, and for dessert, the Black Sesame Panna Cotta.
The owner, Sen, mentioned to us that the word “Nijumaru” in Japanese essentially means “excellent work.” After dining, I gave them my nijumaru too. I don’t think I’ll mind to pay that price again and again.
May business idea ka ba pero kailangan mo ng gabay? Wala ka pang pondo pero gusto mong mag-baka sakali at sumubok? Paano ba magsimula ng negosyo sa South Australia?
We would like to invite you to attend our FREE EVENT that aims to empower young and aspiring Filipino entrepreneurs in Adelaide, South Australia. Whether your capital is big or small, we are here to help you with business fundamentals and for you to gain practical knowledge and skills on how to start your own business.
Learn from other Filipino entrepreneurs and industry experts as they share their business success stories:
My personal experience staying for two nights at the McLaren Vale Studio Apartments was a great introduction to the unique and exceptional offerings of the McLaren Vale wine and dine region. Truth be told, it felt like I was holidaying somewhere far that I almost forgot that I was staycationing just 30 minutes away from my own house.
With the pandemic forcing and encouraging us to somehow stay within our own localities, I almost lost the drive and inspiration to travel elsewhere. Although I still enter a state of wanderlust from time to time, exploring my own backyard and doing domestic travel will do for now. After all, you will never run out of good holiday options here in South Australia.
Last summer, I was invited by the very gracious hosts, Carmel and Paul, to stay in one of their villas, the Wirra Wirra, at the McLaren Vale Studio Apartments. With six beautiful themed villas located within their property, the Studio Apartments offers a combination of not just accommodations, but a complete McLaren Vale experience altogether.
With two bedrooms, a lounge area, a kitchen, a dining, and a deck, the Wirra Wirra Villa I stayed at was both comfortable and spacious. As an ode to one of the most exceptional wineries in McLaren, our villa was named after one of the oldest and most premium wine maker in South Australia, Wirra Wirra. And as a welcome gift, the Studio Apartments also provided us a bottle of the Wirra Wirra Church Block, a bold fusion of Cabarnet, Sauvignon, Shiraz, and Merlot wine.
As part of the Studio Apartments experience, they also helped arrange an exclusive premium wine tour and personal luxury chauffeur services with the affable Greg of Wine Diva Tours. Aboard his Mercedes van, Greg spent the whole day narrating and presenting to us a brief history of the McLaren Vale region.
By the end of the tour, I was happy-drunk. Migrating and living in South Australia widened my knowledge about the art of drinking high quality wines. I never knew there were so many more variations and fusions you can do with each grape type. Never knew too that the type of soil will affect the quality of the fermented grapes as much as the area’s climate. Living so close to the wine regions is indeed a blessing.
P.S. More videos about this trip will be uploaded soon!
They’re hot. They’re sexy. And they’re smart. These gorgeous and talented men surely know how to excite and titillate the South Australian crowd.
Hey Paolo: What is Alpha Men?
A diverse group of male performers with the best of the best men in South Australia.
Hey Paolo: What are your future plans for Alpha Men?
To create a group of professionals in the male entertainment industry. They also aim to make a positive change in the community by raising money & awareness to causes such as men’s mental health (Beyond Blue). The boys also have plans of touring around Australia and other countries in the near future. They also wish to solidify their goals of building a multi-faceted group of male entertainers (from modeling, acting, emceeing, etc).
Hey Paolo: How did COVID-19 affect your industry?
The group adapted to the situation and the needs of the market. In more ways than one, it has been a blessing for them too with back-to-back sold-out shows. Also during this period, they found new innovative ways to entertain and engage with their followers through the use of social media.
Hey Paolo: What are the common stereotypes for people who work in your industry?
Being called prawns. People think they have low IQs and that they don’t have day jobs.
Hey Paolo: What are the most memorable performances you’ve had so far?
Watch the video to find out.
Hey Paolo: How do you define “sexy”?
Someone who is passionate and driven.
Hey Paolo: How would you explain Alpha Men to a conservative-traditionalist person?
Alpha Men is a multi-faceted entertainment organisation that can provide many services such as male models, actors, etc. They’re not just strippers.