You can't help but feel relaxed when there's a game of beach cricket in progress just a stone's throw away from your dining table. As views go, it doesn't get much better than the azure Fleurieu Peninsula coast visible from clifftop restaurant Star of Greece. And it's a beautiful backdrop for informal dining.
Star of Greece doesn't do silver service, that was never the aim. The goal here is welcoming, simple and fresh, a goal that has informed chef Michael Collins' Med-inspired menu.
Collins, who completed his apprenticeship at the Victory Hotel, worked his way up from sous chef to joint head chef at Star of Greece, before taking the top job in 2022. After more than 15 years of experience in the region his connection to local producers and produce permeates the menu.
Denne historien er fra April 2023-utgaven av Gourmet Traveller.
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Denne historien er fra April 2023-utgaven av Gourmet Traveller.
Start din 7-dagers gratis prøveperiode på Magzter GOLD for å få tilgang til tusenvis av utvalgte premiumhistorier og 9000+ magasiner og aviser.
Allerede abonnent? Logg på
From personal experience
Former Hope St Radio chef ELLIE BOUHADANA invites you to gather your loved ones and enjoy an evening of good food and laughter with recipes from her new cookbook, Ellie's Table.
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HEART AND SOUL
Not a vegetable but rather a flower bud that rises on a thistle, the artichoke is a complex delight. Its rewards are hard won; first you must get past the armour of petals and remove the hairy choke. Those who step up are rewarded with sweet and savoury creaminess and the elusive flavour of spring. Many of the recipes here begin with the same Provençal braise. Others call on the nuttiness of artichokes in their raw form. The results make pasta lighter and chicken brighter or can be fried to become a vessel for bold flavours all of which capture the levity of the season.
