On the pass: Jordan Theodoros, Peel St

Author: John Hannan
Photography: James Knowler

Peel St is one of the big success stories of Adelaide's new laneway scene, Jordan. What's its secret?
It wasn't intentional. What we always wanted to do from the beginning was to pursue something manageable, simple and really just a dynamic extension of what we cooked at home, which by chance is a lot of Middle Eastern and Asian dishes. I think it also comes down to generous portions, and the abundance of fresh herbs and the ingredients that we use.

What's your ideal Peel meal?
The master stock pork belly that's rolled in peanuts and served with prawns, pineapple and a nahm jim-style sauce. There's also a Manchego toastie with a quince aïoli and a great Greek dish with snapper, prawns and squid, or maybe I'd have some Vietnamese grilled beef with a chilli jam dressing, but then again there's the Sichuan lamb ribs with smoky eggplant. Oh, and dessert: the raspberry meringue with pomegranate and strawberry salad, pistachios and Turkish delight ice-cream.

What are some of your other favourite local laneway venues?
There's quite a few places parallel to Rundle Street, behind the trendy areas of Adelaide, that I like to visit. I often find myself in the East End, at Hey Jupiter for sandwiches or Parwana, which is a great Afghan restaurant I love. When I'm free for lunch, I often go to a great little spot in Ebenezer Place called Nano Café.

Peel St, 9 Peel St, Adelaide, SA, (08) 8231 8887.







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