Where Chefs Eat: Tarantino’s Jasna Whiting Thinks This Hills Diner Deserves National Hype

In her early thirties, Jasna Whiting might seem quite young to be the head chef of two venues, but she’s got decades of experience. Her parents owned Mona Lisa bistro on Hutt Street in the ’90s and Whiting grew up on the floor.

She worked at both Africola in the city and Hentley Farm in Seppeltsfield before taking over the kitchens at both Tarantino’s and Stag Public House.

She shares her favourite South Australian venues, dishes, and a three-Michelin-starred diner in the Slovenian Alps that’s on her bucket list.

Your favourite dish at Tarantino’s

“Right now, it’d have to be the Moreton Bay bug tail with fried sourdough. We used to fry our leftover focaccia dough every day as a little kitchen snack (because who doesn’t love fried bread?) and that eventually evolved into the dish. There’s something really satisfying about tearing into warm bread with your hands, and the sweetness of the bug with the crunchy fried sourdough just works.“

Best thing you’ve eaten this year (so far)

“The parsnip, caramelised white chocolate and potato dessert at Esmay comes to mind. It’s such a well-balanced dish that completely changes the way you think about those ingredients. Every element has a purpose and it manages to be clever without feeling overworked.“

Go-to long lunch spot

“Fall From Grace in Aldinga. It’s the perfect place to settle in for a lazy Sunday afternoon of grazing in the sun with a bottle of wine. Great food, beautiful setting and you never feel rushed.“

Best bread and bakery

“Idle Hands. It’s run by a brother-sister duo on Gilbert Street. They make a limited batch of bread and pastries fresh every day – once it’s sold out, it’s sold out. The ham and cheese baguette is to die for.“

Late-night venue for a snack or nightcap

“Simon Taste in Chinatown. It’s open till late serving plenty of spicy skewers and cold beers. It’s perfect for a post-shift team dinner, or a cheeky late-night feed.“

A local gem you think deserves more hype

“Thelma. Tom Campbell’s cooking is thoughtful, restrained and incredibly well executed. I genuinely think Thelma deserves to be part of the national conversation around Australia’s best restaurants.“

Best banh mi

“Nhu Lan on Hanson Road. Even though I don’t live in the area anymore, it’s worth the drive. It’s been a local institution for years, and it’s easy to see why.“

Best pizza in town

“I may be a little biased, but I think Bandit Pizza & Wine in Unley is slinging some of the best pizzas around. You can tell how much Igor [Almeida] cares about his craft, and that passion flows through the entire restaurant.“

Must-order burger

“The burger at Nowhere Bar is hugely underrated. Add one of their cocktails and you’ve got the perfect adult happy meal." 

Your favourite gelato

“Sugar Man. I don’t think anyone in Adelaide experiments with flavour quite like they do. They somehow manage to push boundaries while still making ice-cream that you actually want to eat a whole tub of.“

Best spot for dumplings or yum cha

“Star House, every time. Probably the spot I visit more than anywhere else.“

Place you’d recommend to a visiting chef

“Africola always delivers. The food is punchy and bold, James Coppe’s drinks list is always fun and interesting, and the team brings an energy and banter that makes it feel like dinner and a party rolled into one. You’re guaranteed a good time.“

A bucket list restaurant (anywhere in the world)

“Hisa Franko in the Slovenian Alps. I love that the team has taken Slovenian and Balkan cuisine and shown the world just how exciting it can be beyond the usual perceptions of grilled meats and ajvar. The hyper-seasonal, hyper-local philosophy means the menu is a reflection of the valley they’re in. It’s the sort of restaurant that couldn’t exist anywhere else. It’s pretty special that it all began as a family-run inn, and what started with great hospitality has evolved into one of the world’s most lauded restaurants.“