“We make a point of supporting smaller producers, knowing how and where our produce comes from, how it is treated and grown, and how it comes to us. We also use locally made ceramics and make our own soy wax candles for the restaurant.

“Green waste is taken by a staff member for her chickens, who return the favour with free-range eggs for the menu. Fish is generally cooked whole with head and fins on. Leftover bread is dried for crumbs, and leftover wines turned into vinegar. Trimmings are fermented, pickled or translated into another dish.”

Paratha with dhal butter; Boston Bay Pork belly bun with fermented chilli; and blue swimmer crab inari with crisp fried leeks and roasted seaweed.

The Pot is on the boil again. For nearly twenty years The Pot by Emma McCaskill has gently bubbled along as a genuine neighbourhood restaurant – the sort of place where growers, winemakers, family, friends and locals gather to form an eclectic, evolving community.

Having worked in some of the world’s finest restaurants, including Adelaide’s Magill Estate, Chef Emma McCaskill is making the kitchen her own. Don’t miss the hand-made paratha made with Laucke flour, and its Clare Valley lentil butter – wow.

Weekend brunches are a knockout. Treat the kids to the epic banana bread, then show them where it came from – the giant hand of over-ripe bananas hanging on the wall.