Where Chefs Eat: The North Indian Takeaway That Reminds Matt Rodgers of Life in London

Chef Matt Rodgers’s CV will give you jetlag – and maybe a bit of whiplash. He trained in the UK and worked in a trio of Michelin-starred restaurants between the UK and Ireland. He made the move to Australia in 2017, first working in Tasmania and then at the d’Arenberg Cube. He then went north to work for chef Alana Sapwell in Brisbane. He took a detour to work on Richard Branson’s privately owned Necker Island and then served as development chef at the Michelin-starred Sat Bains restaurant in the UK.

He then came back to SA to work as head chef at the luxurious Sequoia Lodge, before joining Fabian Lehmann ’s team at Maxwell Wines.

Here’s where (and what) he’s been eating in South Australia.

What’s your go-to for a quick takeaway?
Coming from England, Indian food is always the answer. So it’s got to be Chapati House 2 on South Road. They do authentic northern Indian cooking. As soon as you walk in the door, you can smell the tandoors. It’s got ridiculously spicy curries and mango lassi.

If it’s a special occasion, where are you headed?
Magill Estate by Scott Huggins. The reputation speaks for itself.

Where do you go for a long lunch?
Salopian Inn is always a great spot for a long lunch in between wine tastings in McLaren Vale. Karena Armstrong and Alex Imber are doing some really solid food, focusing on local and seasonal produce. No matter what time of year I go, I always get the Spencer Gulf prawn dumplings and an Ellis Butcher dry-aged steak.

What’s your favourite dish at Maxwell Wines?
The Wagyu striploin, onion and fermented mushroom. It’s essentially a posh steak, chips and onions with added flavour bombs. We’re talking shiitake XO sauce, smoked eel garum kabayaki, confit wagyu tallow mushrooms and a beef jus seasoned with a ponzu sauce.

Who do you reckon does the best desserts or baked goods?
Shadow Baking on Jetty Road in Glenelg is an amazing spot – if you can get there before they’re sold out. All I am going to say is “layers”.

Tell us about a local producer you can’t stop thinking about.
Cape Calamari. Nathan [Eatts] supplies premium, sustainable, hand-caught seafood. You don’t find many producers like him that are out there in the morning catching squid and then delivering it to your restaurant by lunch.

What’s your favourite spot for a late-night feed?
I have a massive sweet tooth, so gelato is always a late-night snack for me. If I am in the city, I can’t resist a double scoop of Super Dulce de Leche at Gelato Messina.

If you had a chef friend visiting from out of town, where would you tell them to go and why?
LVN at Bird in Hand is a must-try spot for any chefs visiting from out of town.

@mattyrodg22
@maxwellwines