Adelaide chef Adam Liston has been a busy boy.

In the past 12 months his Adelaide Japanese and Korean barbeque restaurant Shobosho has hosted pop-up events with – among others – Vice superstar Matty Matheson, Matt Abergel of Hong Kong yakitori stronghold Yardbird, and top-shelf Australian chefs such as Matt Stone (Oakridge Winery) and Clayton Wells (Automata, A1 Canteen). Liston has just come back from cooking at an event in Russia, and last month lit the fires at Joybird, a new-wave “chook shop” that reimagines the charcoal chicken joints of Liston’s youth for the Instagram generation.

This month, Liston will be wearing his Joybird hat – and hoodie – when he comes to Perth woodfire-cooking hotspot Tiny’s for a one-off dinner celebrating the pleasures and potential of rotisserie chicken cooked slow and low over charcoal.

For the dinner Liston will collaborate with Tiny’s head chef Josh Gray on a three-course dinner where the hero will be chicken. While Liston and Gray are spinning chickens, a DJ will be spinning records. Factor in expertly made cocktails courtesy of Tiny’s bar manager James Pennefather, and you’re looking at one fine way to soften the start of the working week.

Joybird x Tiny’s is on Monday October 21 at Tiny’s. Reservations are available from 5.30pm and tickets ($55) are available online.

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