SOUTH AUSTRALIA’S BEST RESTAURANTS AND CHEFS
FIRING UP A BBQ STORM WITH SOME VERY SPECIAL
INTERSTATE AND INTERNATIONAL BBQERS.
The story so far…
Burn City Smokers (Vic) | 8 Bit Burger (Vic) | Sneaky Pickle (ABBF debut) | Buk Buk (world premiere) | Bread & Bone | Comida’s Beer Can Chicken | Boston Bay Smallgoods x The Smokin’ Grillers | Toly Vietnamese | The Filipino Project | Syrian Mobile Disco | Four Seeds | Gang Gang | Izakaya Kevin |Something Wild x ABBF Presents Deadly Sauce | Pizzateca | Staazi & Co – The Greek Vegan Project | The Ghetto Smoke Show
Mal & Mates: Food For Thought
Mal Meiers (Subo, NSW) | Simon Bryant | Gus Love (Pink Moon Saloon) | David Swaine (Fino) |Sharon Romeo (Fino) | Sam Smith (Fino) | Karena Armstrong (Salopian Inn) | Emma McCaskill (Sparkke at The Whitmore)
Arcade-inspired 8bit is all about the good times with their wickedly delicious take on classic burgers and sides – press play on a damn juicy burger!
Boston Bay Smallgoods x The Smokin' Grillers
Mark from the Smokin’ Grillers and Jason from Boston Bay Smallgoods Co bring to you, the best heritage pork grilled in the best style.
Bread & Bone
At Bread & Bone, the unmistakable flavour of a wood grill seasons our burgers & steaks – we also dish up great hot dogs and fried chicken, all with local brews.
Buk Buk Southern hot Chicken
From the deep South…of Australia a new breed of fried chicken has hatched! We aim to bring all the tender, crunchy deliciousness of Southern Hot Chicken to the Adelaide food set. Incorporating over 20 years experience in some of Adelaide’s top kitchens with a passion for authentic Southern Style Fried Chicken, we are proud to bring you Buk Buk!
Burn City Smokers
Nothing beats meat cooked over wood! It is something that seems to connect us to who we are and where we have come from. For us, BBQ evokes memories of our childhood, of our families, of lazy afternoons cooking meat over wood. It only seemed right, when after years of working together in hospitality, we would start this business that reflects these memories. In the southern states of America, BBQ has a fanatical following. We have a healthy respect for this history and tradition and we draw heavily from its cooking methods. YET, our food is a clear representation of Melbourne, its produce, its people, its food culture, hence our name ‘Burn City Smokers’. This food comes from a passion for ingredients, a respect for quality and the providence of the meat, the people who farmed it and their ethical practices.
Comida Catering Co is run by husband and wife team Brad & Fiona Sappenberghs. Brad’s passion for Spanish food has grown over the years and their café in the Adelaide Central Market, Comida is one of the most popular eateries in the city. It’s quirky, a little bit different and very, very cool – that’s why BBF is pretty excited about welcoming Comida back yet again in 2019! We hear they might even be doing a collab dish with a local brewery…
The most authentic, real wood, Texas-Style BBQ you’ll find around these parts. After canvassing the USA, Sneaky Pickle was born back in 2012, being the first to bring true American BBQ to Adelaide. Now bigger and better than ever in their new digs – true to style in a revamped old mechanics shop. Just wait ‘til you see the drool-worthy dishes they have planned for BBF 2019!
Syrian Mobile Disco
Syrian Mobile Disco is a mobile food and party machine. Fire under the grill and fire on the dance floor. Yet to launch, this is one to keep your eyes peeled on.
The Filipino Project
Here for the first time, The Filipino Project will be heating up Adelaide’s taste buds with BBQ flavours of the Philippines. Expect sweet, salty, sticky and fingerlickin’ good ribs as well as traditional Filipino delights! We’re all about the open style bbq and tasting with all your senses.
The Ghetto Smoke Show
The Ghetto Smoke Show is back to BBF for the third year running, to cook true southern style BBQ. The Ghetto Smoke Show is keeping with traditional BBQ of the Southeast US by offering Memphis Style pork ribs, classic smoked pork burgers, and more! Drew Akin, Head Chef of Coffylosophy, was raised in the hickory smoke of Birmingham Alabama and prides himself on staying true to real smoked southern style BBQ. Kaneo Boase, Head Chef of The Malt Shovel Taphouse, and Pit Boss of ‘Frank’ his custom triple lid Yoder Smoker.
You can count on Toly Vietnamese for authentic fresh Vietnamese food. You can look forward to our mouthwatering Chicken Skewers and Char Grilled Chilli Quail, and more delicious Vietnamese style BBQ! Our portions are generous and our smiles are even bigger!
Mal & Mates: Food For thought
Photo by Bill Shaylor, courtesy of FORM
Simon Bryant is the Director of Tasting Australia, author with Penguin Lantern, former co-host of ABC TV’s The Cook and the Chef, wholesaler of food grown with care by dirt(y) inc, and cooker of weddings, parties, anything. Simon strongly believes in using his profile to highlight ethical food matters, and promote discussions, awareness and support for mental health issues in our industry, and throughout communities everywhere.
Mal Meiers has been in the hospitality for over 10 years and is well aware of the long, hard and irregular hours that have become a norm in the industry. Food For Thought is a regular charity dinner that raises funds for Beyond Blue and R U OK. Mal founded Food For Thought in 2014, during this time he was experiencing his darkest bout of depression. Mal believes that ending the stigma around mental health in the hopsitality and any industry is key, starting the conversation really can save lives.
David Swain, Sharon Romeo & Sam Smith
Fino is the epitome of progressive regional dining. The 13 year long-standing partnership between renowned Chef David Swain and front-of-house personality Sharon Romeo has resulted in one of South Australia’s most successful regional restaurants. Fino’s connection to region and deep commitment to the enjoyment of every guest is the driving force behind their philosophy. Dishes are thoughtfully created expressing regionality supporting small-scale, sustainable producers.
As the destination restaurant in the recently rejuvenated Seppeltsfield Winery, David and Sharon bring their own style of shared dining to the Barossa. They have continued to deliver progressive regional dining in a convivial setting.
With long-standing Executive Chef Sam Smith at the helm, his inherent skill and passion for simple produce driven food conveys Fino’s food philosophy.
Photo by Nic Gossage
(Pink Moon Saloon)
Gus Love, on behalf of the team at Pink Moon Saloon, is joining the Mates crew for ‘Food For Thought’ with Mal Meiers, at this year’s BBF.
Gus took a gap year at the Prairie Hotel as a cook when he was 18, and then started university, but found himself spending most of his uni days cooking instead of studying. From this time, he worked around Adelaide at well-known venues such as the Franklin Hotel and Golding Wines. Gus then made the decision to scrap the lot and do his apprenticeship at StreetADL/Orana. He then cooked on The Ghan, then at Stonesthrow under Quentin for a year, before being offered the sous chef position at The Pink Moon Saloon in 2017. He has been the head chef there since 2018. He has also worked with Simon Bryant since 2012, and with Tasting Australia as one of the 2 head chefs of the Glasshouse Kitchen since 2017.
Gus is strongly passionate about dissolving the stigma attached to mental health in the industry. As he says, he had a ‘wicked mental breakdown’ a few years ago, so knows all too well what it’s like, but he’s come through with strength, and wants to support others going through the same thing.
(Sparkke At The Whitmore)
Emma McCaskill brings a passionate, innovative spirit and zero-waste ethos to her kitchen. She recently joined vibrant, socially-inclusive new brewpub Sparkke at the Whitmore.
Photo by Andre Castellucci
(The Salopian Inn)
Karena Armstrong is passionate about South Australia, but in particular, McLaren Vale and the Salopian Inn. As head chef and owner she runs a fabulous establishment nestled amongst the vines of McLaren Vale. From growing much of the produce in the restaurant’s own kitchen garden, Karena is committed to small and local producers who grow the states finest produce!