Marcellina’s Turns 50

Fresh pizza toppings
Spread ready to go!

date of visit: Tuesday 30 May 2017
disclaimer: I was invited to the dinner

THE MOST IMPORTANT PART: On Monday 5 June, to celebrate 50 years of pizza in SA, Marcellina’s in Hindley Street (and note, the Hindley Street store only), from 11am – 4pm, will be selling the original Marcellina special (9″) for just … EIGHTY CENTS. Limit of two pizzas per person.

I grew up in Pizza Hut’s heyday. In fact, before Pizza Hut even did the all-you-can-eat thing. And even then, my parents would talk about Marcellina’s and how it was a revelation when it opened on Hindley Street. I was amazed that there was a time when there was so little Italian food in Adelaide, let alone that that time was within living memory.

So finding out that this year Marcellina’s celebrates 50 years as a proud South Australian business kind of made me feel … old.

The recent gelid weather is perfect red wine and pizza weather, so on Tuesday night, I collected a friend and we headed to Hindley Street to help the Marcellina’s team celebrate. We had no idea what to expect and when we arrived we were a little concerned to see the shop looking quiet and empty. Of course, the great thing about a pizza shop is that there is always pizza.

Marcellina’s original store on Hindley Street is also home to a large function room (Bebe’s Room) at the back of the store … and there, across the length of the room, the most beautiful table had been set up.

A quick introduction revealed that guests would be making their own pizzas from the amazing spread in front of us! The original idea had included us rolling out our own dough and while that had been shelved as being impractical (thank goodness!) balls of fresh dough were included in platters across the table, just so we didn’t forget why we were there.

There was also plenty of food for immediate grazing, along with the all-important red wine, but we didn’t have to wait long before a pizza base (in an individually numbered box) arrived and we could load it up as we wished. The Marcellina pizza ovens are capable of turning out a pizza in just SIX minutes so any delay in eating was solely on our own heads.

pizza
The finished product!

Obviously I enjoyed my pizza (although I do rather wish I’d added the char-grilled capsicum to it) and, because I managed to eat just over half of it, it meant I had a rather tasty afternoon tea the following day!

I don’t normally do this but I’d like to commend Sassafras PR and Marcellina’s on what was easily one of the best events I’ve attended. It was well planned and interactive, with a brief, but informative, introduction. The area in which we were hosted was well lit and beautifully set up (important for photos and social media!). Crucially, for a Tuesday night, it ran to time. OK – super-speedy pizza ovens and getting your guests to build-their-own undoubtedly helps in that respect – but for anyone who has to get up the next day (whether that’s for work or for loud children – or a combination of both) this is crucial.

Even if you’re not able to take advantage of the 80c pizza special, I’d recommend taking the time to make a pizza pilgrimage to Marcellina’s on Hindley Street. A slice of South Australia’s culinary and restaurant-trade history.

Marcellina
273 Hindley Street
Adelaide SA 5000
8211 7560

Gelatissimo x Trolls

gelati
Poppy’s Frosting & Branch’s Cupcake

disclaimer: I was a guest at the gelato masterclass

A couple of weeks ago I was invited up to Gelatissimo at Norwood to a gelato masterclass which also celebrated the launch of two limited edition Trolls flavours.

For some reason, I’ve always been under the impression that gelato is non-dairy based (unlike ice cream). However,  I have been wrong. Sorbet is water-based, gelato is milk and cream-based and ice cream may be milk and cream-based or it may be custard-based (in which case it also contains eggs). At Gelatissimo, the range also includes sorbets – so if you don’t eat dairy, you can still enjoy an icy treat.

We started with a quick run down of the theory of making gelato, before being shown the ropes. The Gelatissimo stores all make their product on-site and in the Norwood store, the action takes place behind a wide window, so you can get an idea yourself.

Gelato is made by mixing the milk, cream and sugar at temperature (in order to dissolve the sugar) before cooling and adding flavourings.  It is then churned at near freezing temperatures in order to both set the gelato and ensure there are no crystals.

gelato machine
Where the magic happens

While gelato is hardly health food, Gelatissimo does keep one eye on nutrition and there’s an emphasis on using natural products. Despite its very scary purple appearance, the Trolls-inspired Branch’s Cupcake gelato is actually coloured with beetroot! Quite a few of the standard flavours use Stevia in lieu of extra sugar and where possible, natural flavourings and colourings are used. The great thing is that the staff in the Norwood store (at least) were across all of this, so you can quiz staff about their product and they will actually know.

We sampled the two new flavours – Branch’s Cupcake and Poppy’s Frosting. I was really scared by the purple of Branch’s Cupcake (purple and blue are two colours foods are just not meant to be!) but I really enjoyed it. Not sure I can nail a flavour description for you – Gelatissimo describes it as ‘cupcake’ so I guess that kind of vanilla and cake batter vibe is what you should expect. I really wasn’t a fan of Poppy’s Frosting. It’s described as a bubblegum flavour but to me it was more along the lines of banana or banana sweets. 

As these are limited edition flavours, if you want to try them out you should do so during the school holidays. But never fear if you do miss out, as Gelatissimo has a very impressive range of flavours to choose from!

Gelatissimo Norwood
1/198-200 The Parade
Norwood SA 5067
ph: (08) 7225 4320

2KW’s Summer Cocktail Launch

Montenegro Sour
Montenegro Sour

date: Sunday 11 December 2016

disclaimer: I was a guest at the launch.

I am not a big cocktail drinker (unless, by ‘cocktail’ you mean ‘gin and tonic’) so I was really pleased that my invitation to 2KW’s cocktail launch included a plus one. This means you get a slightly more balanced view of the cocktails that will be on offer over summer.

Of course, 2KW doesn’t need the drawcard of slick cocktails. I’m not sucking up to anyone here, but it has to be one of Adelaide’s go-to bars. If nothing else, the view is spectacular. Of course, the outdoor bar (as well as the indoor bar), the misters and its food (be warned though – the restaurant can be a bit noisy) make it an all-in-one package. You do have to be a bit mindful of the dress code though, and for some of us that makes it a bit more of a destination rather than somewhere you’d just randomly visit. I unwaveringly recommend it as somewhere to checkout to visitors. Those views …

trays of canapes
snacks

The summer cocktail launch was held on a warm afternoon – very conducive to a few cool beverages with friends. Four new cocktails were featured, along with some very tasty canap├ęs and a summer special, the Vermouth Spritzer.

First up – the Montenegro Sour. Although I’m usually not fan of the herbal liqueurs (and indeed, orange) this was quite refreshing and I think would definitely appeal to anyone with a slight sweet tooth (or with a love of chocolate and orange). This was rated even more highly by my friend.

Pickled Pineapple Whisky Smash
Pickled Pineapple Whisky Smash

Next, the Pickled Pineapple Whisky Smash. When the two mixologists responsible for the new cocktails told us it was made with a smoked whisky this meant very little to me … until I tried the drink. Woah … this one was really smoky. Too smoky for both my friend and me – the pineapple was lost.

KI Buzz
KI Buzz

At this point, we split our tasting and I opted for the KI Buzz – gin, lemon and honey (Kangaroo Island produce, of course!). Easily my favourite cocktail of the four, you could definitely smell and taste the honey alongside the gin. It was quite sweet – and I personally would only manage one, but I can see this being a very popular cocktail.

My friend was on the Two Lifts – an homage to 2KW’s complicated access route – based around Aperol, Chartreuse and Vermouth. I’ll be honest – I thought this was … um … unpalatable but she really liked it.

A special mention goes to 2KW’s Vermouth Spritzer – the perfect antidote to a hot afternoon. It’s a simple mix of dark Spanish vermouth (Casa Mariol Vermut Negre) with soda water (and a slice of lime and some mint). This was absolutely delicious – very refreshing, balanced and eminently drinkable. I suspect (although you should confirm this) that it’s pretty low in alcohol, as the Vermouth comes in at just 15% abv. I liked this so much I tried to recreate it at home (with some dark Italian Vermouth) and failed miserably … I guess I’ll just have to keep trying!

Finally – if you are a bar lover, then you should be all over 2KW’s Sunday Sol sessions which launched the Sunday just gone. Pintxos, charcuterie, drinks, live music, DJs … and a focus on Vermouth (oh wait – that means it’s an opportunity to do Vermouth Spritzer research!). This coming Sunday is forecast to be 34 so there’s probably going to be no better place to hang out than 2KW’s bar …

2KW
2 King William Street
Adelaide SA 5000
8212 5511