“Sarah’s Cafe opened in 1978, with the mantra ‘Fresh, local, seasonal’, inspired by Elizabeth David and Alice Waters, serving indulgent vegetarian and vegan food. We had started our sustainability journey. We now collaborate with local garden schools, NRM Education, and Uni SA to provide Education for Sustainability leadership. Our specialty is ‘just feed us’, inspired by Parisian cafes of a past era.”

Sicilian gnocchi with fresh ricotta, nuts, sultanas, herbs, and agrodolce sauce; Mushroom, lentil, and truffle shepherd’s pie; and aubergine “Gordon bleu”: grilled eggplant stuffed with cheese and herbs and pan fried, with sauce remoulade.

Stuart Gifford and Marion Prosser pioneered vegetarian cooking in Adelaide long before it became both fashionable and essential, the strong leaning towards Sicilian cooking helping it transcend being an alternative to the mainstream. Their coffee is organic and fairtrade, wines are increasingly organic and vegan, and their approach to waste is founded in common sense. For equipment, it’s “repair not replace” (their first Kenwood and Magimix both lasting for nearly thirty years of daily use) and local composting networks collect scraps, coffee grounds and even eggshells.

Proudly South Australian, Sarah’s shines a light on heritage local drinks and produce. Rest assured, South Australia loves Sarah’s right back.

“A thoughtful selection of vegetarian dishes determined by seasonal local produce, with a focus on sustainability and a low carbon footprint.”

The Advertiser