A strict ethos of sustainability guides every facet of My Grandma Ben. From the no-waste menu to the upcycled furniture punctuating the space, this beloved cafe and workshop inside Bowden's Plant 4 precinct is all about mindful food consumption, and instilling the joy of creating things from scratch.

For your breakfast or lunch, that means seasonal, veg-forward dishes that hero pickled, fermented and preserved ingredients. Perhaps smoked and pickled Coorong mullet on Lost Loaf Bakery sourdough with skordalia and pickled fennel. Or the dish that first pulled a crowd at owner-chef Jessie Spiby’s legendary Womad pop-ups: the crumpet stack with kangaroo bolognaise.

As well as coffee by Elementary, Ben’s serves a line of vegan, house-made drinks (“not coffee”) including a spiced chai latte; chilli-cardamom hot chocolate; and wild hibiscus and ginger iced tea. There are also smoothies, shrubs and teas by Dandy Tea Co.

Spiby and co-owners Taylor Peplow Ball and Jodie Zerna also do a roaring trade in small-batch pantry staples (which can be purchased in-store and online), and host regular workshops to help you learn how to pickle, preserve and reduce waste at home.