Where Chefs Eat: Station Road’s Baine Stubbs Is Demolishing Bottomless Serves of Wings

When Station Road opened in November last year, it rolled into town with aplomb.

Leading the kitchen is Baine Stubbs, a New Zealand-born chef with an impressive CV. He was senior sous-chef at Melbourne institution Vue de Monde and most recently headed up two kitchens in Paris – Ellsworth and Clamato.

Now that he’s settled into South Australian life, Broadsheet asked the hot-shot chef about his favourite local spots.

What’s your go-to if you want a quick takeaway dinner?
Pizza Meccanica. I love the bases and I love the margherita pizza.

Where’s the ideal spot for a date? Why?
Belles Hot Chicken for bottomless wings.

If it’s a special occasion, where are you booking? What are you ordering?
Magill Estate Restaurant for amazing food and service and a great location.

Where can you find the best coffee?
Pavé on The Parade.

Do you have a go-to for a long lunch? What are you ordering? Fishbank for lots of oysters and seafood.

How about a meal with a big group of family or friends?
The Colonist on The Parade. It’s easy for a big group and there’s great pub food.

What’s your bucket-list restaurant? (Anywhere in the world.)
Diver XO in Madrid. I have wanted to go for a long time now. It’s a very unique restaurant.

If you’re after something sweet, where are you heading and what are you getting?
The Lost Loaf. I love the doughnuts and viennoiseries there.

Is there a hidden gem that you think is great?
Noi Vietnamese Eatery. It’s the best Vietnamese food in Adelaide in my opinion.

Tell us about a local producer you can’t stop thinking about?
Mayura Station Wagyu. I reckon it’s the best beef in Australia.

What’s your go-to hangover meal?
Oysters and Bloody Marys.

@ba1ne
@stationroadadelaide