Pickle in the Middle
Pickle in the Middle is local from the ground-up. Starting life as a Central Market pop-up, it has since laid strong foundations in the cafe-cluttered Unley precinct.
The cafe's bright, colour-blocked space, designed by neighbours Enoki, reflects the business’ ethos of transparency in preparation. Ceramics are handmade by the Adelaide Potters Club (with each piece taking around 24 hours to complete) and coffee is from Thebarton roaster D’Angelo Coffee.
Everything that can feasibly be made by hand is put together in the open kitchen, flanked by diners. From focaccias baked daily to almond and cashew milks made on-site and – of course – pickles and conserves, its plant-centric menu is somewhat improvised, but ever tasty and inventive.
The industrious eatery maintains a constant buzz with its representation of local industry, from its concise range of local beers, wines and brunch cocktails to its honey, which comes from a private, sponsored beehive (yep, that’s a thing) in the Adelaide Hills. Try the croissant with whipped butter, honey and sherbet – it really is the bees’ knees.
Otherwise nab a sunny spot to enjoy beans and grits with cashew-cream polenta and spicy croutons, or buckwheat pancakes with cardamom, honey-whipped yoghurt, agave date syrup and granola. Drink up with both espresso, filter and Mocha Master options on the bar.
To enrol in the popular afterhours pickling classes with owner Karah Hogarth, book via the website.