Healthy Eating

We're championing fresh food that packs a flavour punch, from salads and vegetable-packed bowls to grains and light desserts.

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Fast autumn dinners

Autumn weather signals the arrival of soups, broths, roasts and more hearty meals.

Flour and Stone Recipes

Baker extraordinaire Nadine Ingram of Sydney's Flour and Stone cooks up a sweet storm for Easter, including the much loved bakery's greatest hit.

Roasted cauliflower salad with yoghurt dressing and almonds

The cauliflower is roasted until it starts to caramelise, which adds extra depth of flavour to this winning salad. Serve it warm or at room temperature.

All Star Yum Cha

What happens the morning after the World’s 50 Best Restaurants awards? We treat the chefs to a world-beating yum cha session, as Dani Valent discovers.

Lemon tart

It's really important to seal the pastry well to prevent any seepage during cooking, and to trim the pastry soon after cooking. Let the tart cool in the tin before removing it, or it will crack.

Bali's new wave of restaurants, hotels and bars

The restaurant and hotel scene on Australia's favourite holiday island has never been more exciting and Australian chefs, owners and restaurateurs are leading the charge, writes Samantha Coomber.

Roast pork with Nelly Robinson

Nelly Robinson of Sydney's Nel restaurant talks us through his favourite roasting joints, tips for crisp roast potatoes and why, when it comes to pork, slow and steady always wins the race.

Spelt cashew and broccoli bowl with yoghurt dressing

This nicely textured salad transports well, making it ideal for picnics or to take to barbecues. The broccoli can be kept raw and shaved on a mandolin, too.

The Elbow Room
Modern Australian
  • Cnr Stump Hill Rd & Main Rd,
    McLaren Vale, SA
  • (08) 8323 8686,
    www.theelbowroom.com.au
  • Lunch daily noon-3pm

    Dinner Fri-Sat 6pm-9.30pm

The Elbow Room
-35.221031,138.546125

A lamington dessert captures the best of the unpretentious yet intelligent Elbow Room: a cube of dense chocolate mousse presented under a drift of desiccated coconut: confident and creative. As first stop along McLaren Vale's main drag, and neighbour to the visitors' centre, this heritage stone cottage is appended to a roomy dining space. Its French doors open to gully breezes and vine rows, presenting a rural vernacular that attracts family groups, locals and wine-touring couples. An entrée of three hefty Spencer Gulf prawns in a garish saffron aïoli is matched in generosity by a main course of beef short ribs, charred and sticky in a spicy, velveteen sauce. Tortellini are subtler, with lemon-laced ricotta and fresh vegetables from chef Nigel Rich's garden. Wines are locally biased (why not?), as are the young floor staff. Conversation and a Chet Faker soundtrack fill the room as tables hum with the energy of an upbeat lunchtime crowd. 


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At a glance

  • Wine:
  • One glass
  • Price:
  • E $18-$24

    M $30-$38

    D $16

     

  • Feature:
  • Licensed
    Bar
    Wheelchair Access
    Outdoor dining
    Private room
    Impressive Wine List
  • Cards:
  • American Express
    Eftpos
    MasterCard
    Visa
  • Bookings:
  • Bookings recommended
  • Chef:
  • Nigel Rich & Chris Chilvers

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