Truffle Basque cheesecake
Earlier this year we brought you the news of Melbourne-born Instagram bakery Sugar Nomad’s arrival in Adelaide. Founder and baker, trained pastry chef Ivy Yap, relocated over summer, bringing her pan-Asian spins on Basque burnt cheesecake with her (think Thai milk tea, matcha and yuzu). Now she’s adding her seasonal bestseller, caramelised honey and black truffle cheesecake, to the mix. It’s only available during truffle season, so jump on it. Order via Instagram for pick-up in Marden (or delivery within 10 kilometres for $8). Yap is also doing tasting boxes – featuring wedges of four different cakes – every Friday and Saturday, so if you’re having a hard time choosing a flavour, you (now) know what to do.

Brunch among the vines
Magill Estate Kitchen – the casual offshoot of fancy fine diner Magill Estate Restaurant – has launched a new brunch offering for winter. From Wednesday to Sunday each week between 9am and 12pm you can get crumbed pork sausage and scrambled eggs with baked beans and blood pudding; spicy buttermilk-fried chicken with waffle, maple butter and hot sauce; poached egg with avocado, potato bread and cultured cream; Southern fried mushroom with pear and celeriac remoulade and d'affinois; and Wagyu tartare with smoked tomato, egg and hash brown. Pair them with a Mimosa or Bloody Mary, or a Rio coffee while looking over the picturesque Penfolds Estate and vineyard. Book a spot here.

Cheeseburger dumplings and Vegemite boba
The team behind Bakmi Lim Noodle Project and Sushi Burri (dedicated to hybrid trend sushi burritos) have opened another store – Mumplings – inside Unley Shopping Centre. The grab-and-go menu includes cheeseburger dumplings (filled with minced beef and cheese and served with fries and sriracha mayo) and Biscoff and Vegemite bubble teas, the latter a boon for fans of Cadbury’s divisive Vegemite collab. There’s also the usual milk tea and fruity green tea options, plus steamed or pan-fried dumplings filled with either pork and cabbage or chicken, prawn and chive dumplings.

Whisky time at Nola
Back in 2018, the Nola team linked up with The Exchange as part of their whisky program, sourcing and recoopering old Seppeltsfield port barrels. Since then, they’ve been aging spirits from various distilleries in the seasoned barrels, behind the back bar at Nola and in the cellars of The Stag Public House. Now, they’re finally ready for release. The four whiskies include a single malt from Tin Shed Distillery Co, another single malt from The McLaren Vale Distillery, and NOLA’s American Blend. The team has also enlisted the help of four local creatives to design labels that reflect their own style while capturing the essence of the whisky, and of Nola. There are designs by Dave Court, Vans the Omega, Stuff by Glad and Yeah Dope. Find them online.

Most of us probably haven’t had the best introduction to ouzo. The divisive drink is notorious for its aggressive anise flavour and usually found aging at the back of the parents’ liquor cabinet. But now it’s getting the craft-spirit treatment courtesy of Renmark's 23rd Street Distillery, which is promising to win over the naysayers with its punchy new spirit. The release is close to the heart of managing director Angelo Kotses. It’s named Jim’s Classic Ouzo after his two grandfathers, the bottle featuring a photo of the pair taken in Greece, on the day Angelo was born, each grandfather with a glass of ouzo in hand. This version is highly aromatic with fennel notes deepening to caraway and star anise. On the palate, spice and herbal flavours are followed by liquorice. We’re told it’s suited to pairing with seafood and saganaki, and best enjoyed as is, over ice. Get it here