When people hear you work at Broadsheet, they always ask: “well, what’s the best thing you’ve eaten lately?” I dislike the question, because how can you boil down the breadth and depth of a food scene into one single bite? 

Perhaps sadistically, I asked chefs the same question: What’s a dish you’ve eaten this year that you’ve loved, that surprised you in a good way, or that stuck with you for any reason?

Here’s what they said.

Fried chicken eggs Benny, Everything fries, and a Dirty Mary, Dirty Doris, Aldgate

There’s one dish I think about over and over – well, it’s actually a three-piece order – and you can find it at Dirty Doris. Picture this: it’s a Sunday morning, I might have had one too many the night before, and this order is the only thing on my mind. It’s the fried chicken Benny (it even has a hit of kimchi in there, I mean come on) with a side of Everything fries and a Dirty Mary (a Bloody Mary with Jack Daniel’s, chipotle and bacon). Oh my, enjoying this trio, sitting at a table outside with the sun hitting your face, you’re setting yourself right back to normal. – Justin James, Restaurant Aptos, Bar Cruz & Bar Mary

Nannygai with bone sauce, spring vegetables, lovage & vongole, and honey mousse, Thelma, Piccadilly

It’s tricky to pick one dish at Thelma because Tom’s food is so fluid and seasonal. It’s always thoughtful with a lot of primitive cooking techniques. There are two dishes that are currently on the menu (get in quick!) that will make your day. The first is the nannygai with bone sauce (kinda like pil pil), spring vegetables, lovage and vongole. It’s indulgent yet light and very delicious. 

I also loved the honey mousse. I was also blown away by the simplicity and perfect execution of this dish. It’s served in a big scoop, similar to how you serve tiramisu, and is finished with little fennel blossoms, salt and olive oil. It’s such confident and intelligent cooking. – Alanna Sapwell-Stone, Esmay

Pommes Anna with raw prawn, Aleppo pepper & honey, Trak, Toorak Gardens

I love how all the flavours in this dish work together with the raw prawn. The sweetness of the honey with the Aleppo pepper really pops. – Scott Huggins, Magill Estate Restaurant & Magill Estate Kitchen

Prawn toast, Pastel, North Adelaide

For me, prawn toast is one of those cross-cultural nostalgic food items. It’s so familiar and so delicious. The prawn toast at Pastel is one of my favourites. It’s a crispy fried prawn toast finger flavoured with ginger spring onion and white soy, glazed in salty-sweet-sour tom yum mayo, sprinkled with a toasty sesame seed medley, and then finished with fresh aromatic makrut lime leaf. It’s crispy and zingy, and goes bloody well with a riesling. – Andre Ursini, Andre’s Cucina & Polenta Bar, Orso, Wilmott’s Gastronomia, Lost Phoenix Farm & Viletta Porcini

Phở bò tái lăn, Lotus Story, North Adelaide

One spot I kept finding myself going back to is Lotus Story on Melbourne Street in North Adelaide. My absolute favourite dish there is phở bò tái lăn. It’s such a comforting soup, fresh and simple, yet full of flavour. Every spoonful feels warm and satisfying with tender beef, a clear aromatic broth and soft rice noodles topped with fresh herbs. It’s comforting without being heavy, and every spoonful feels like a little moment of calm. This is definitely the one to try! –Gökçe Özbecene, Mini Lokanta

Carne asada, La Popular Taqueria, Port Adelaide

I love the carne asada taco at La Popular Taqueria – but remember to add the cheese. Basically, it’s beef marinated in citrus and coriander, then grilled for a lovely smokiness. Their masa tortilla dough is the best you can get in Adelaide – very clean and genuine Mexican flavours. Daniela Guevara Munoz is flying the flag proudly! – Andre Ursini, Andre’s Cucina & Polenta Bar, Orso, Wilmott’s Gastronomia, Lost Phoenix Farm & Viletta Porcini

Chocolate bombolone, Casa Carboni, Barossa Valley

I’m a bit ashamed to admit that it wasn’t until this year that I’d actually eaten this gem, a light and fluffy Italian doughnut filled with chocolate custard. I remember taking my first bite, pausing, and interrupting my friend with a wide-eyed “oh my god”. I saw Casa Carboni co-owner Fiona watching me from behind the counter with a slight grin. “Pretty good, huh?” Sorry it took me so long, Matteo. Now I tell any visitors to the Barossa to make sure they grab one with their morning coffee. – Clare Falzon, Staguni

Falafel platter, Falafel Station, St Morris

The falafel at Falafel Station is all made from scratch to order. It’s delicious, fresh, well-prepared and authentically Lebanese. – Andre Ursini, Andre’s Cucina & Polenta Bar, Orso, Wilmott’s Gastronomia, Lost Phoenix Farm & Viletta Porcini

Tuna tartare with capers & tonnato, Fall From Grace, Aldinga

My favourite dish this year comes from my beloved Fleurieu Peninsula. Jimmy [Toone] and Jo [Leal] have taken over Fall from Grace in Aldinga. I love the tuna tartare they serve with capers and tonnato. It’s umami-rich, light and flavourful. I’m always left wanting more. Bravo! – Sharon Romeo, Fino Vino

Slow-roasted Fleurieu lamb shoulder with hummus, broken falafel, green harissa & ras el hanout, Herringbone, Adelaide

This dish at Herringbone surprised me in a very good way. The lamb was cooked perfectly. It was so soft and full of flavour. The Middle Eastern flavours mix beautifully with Herringbone’s modern Australian style. It all comes together so naturally. – Terry Intarakhamhaeng, Soi 38

Apple crumble, Lot 100, Hay Valley

I rarely eat desserts, but the apple crumble with saltbush caramel ice-cream at Lot 100 is a must. It’s a busy place and I’m amazed by Shannon’s ability to showcase indigenous ingredients in a way that’s approachable and memorable to the wider community. That saltbush ice-cream happily lives rent-free in my mind. – Alanna Sapwell-Stone, Esmay

Dutch cream potato with bone marrow, wattleseed and caviar, LVN, Woodside

I loved the Dutch cream potatoes with  bone marrow, wattleseed and caviar at LVN, but it’s not on the menu anymore. It was steamed potatoes seasoned with brown butter and toasted wattleseed, topped with bone marrow, Oscietra caviar and chives. Those elements are all covered with whipped potato, fried potato skins and roasted wattleseed powder. I hope they bring it back! – Alanna Sapwell-Stone, Esmay

The Best of 2025 is proudly presented by Square, Kia, NAB and Four Pillars. The dishes in this article were selected independently.