A block of unassuming shopfronts facing out to a large suburban shopping centre is a surprising setting for Findon’s newest resident. The strip is perhaps better known for its snack bars, and roast chicken and kebab shops, but partners Sam Ferguson and Nadia Carrington are out to bring something new to the neighbourhood.
The New Zealanders were living in Melbourne when they came to Adelaide for a short stay and fell in love with it. So much so they decided to move here. “We came over to see a friend and thought, ‘This place is fantastic’,” says Ferguson.
Both were working in hospitality – Ferguson as a chef at suburban cafes Brother Alec and Plenty of Everything and Carrington cooking Italian meals to-go for family-run business Take Me Home. At their new joint, Ferguson has reprised his role in the kitchen, while Carrington works the coffee tools.
After months of renovations to turn the former sushi shop into a contemporary cafe (“It was stressful, hectic and a bit of a nightmare,” says Ferguson), Clement + Herron was born. The name ‘Blue Hound’ – after the couple’s dog – was considered, but the two ultimately decided to name it after Ferguson’s grandparents. “My grandfather passed away before we opened ... grandma cried when I told her the name,” he says.
The minimalist space has a menu to match. Coffee (from local roaster Elementary) and "nice, dense, chewy" bagels (from The Beigelry) are the focus, alongside evolving breakfast and lunch options. The breakfast bagel is already proving popular, says Ferguson. “It’s a barbeque-bacon breakfast roll. It’s dirty and awesome; it’s what you want from a breakfast bagel, you know?”
A Reuben bagel comes stuffed with housemade pastrami and salmon is sourced from Hahndorf’s Harris Smokehouse. Sourdough and some seriously good-looking pies (just check its Instagram) are also made in-house. “We really just wanted to create a space where we can make the food we love to eat,” says Ferguson. They’re also conscious of sustainability. “We’re making steps to reduce our waste, [whether it’s] composting or not using straws with our cold drinks.