Notes from the pass
Kitchen dispatches, cellar guides, casino etiquette and the producers behind our plates — written by the people who cook and pour here.
The archive
Why Everything We Serve Touches Fire
The mallee-wood grill is not theatre — it is the argument the whole menu makes.
14 Oct 2026 · 6 min · Marcus Bell
The Farmers Behind the Menu
A menu is only ever a list of people — meet the Hartsleys, Ilse and the oyster run.
8 Oct 2026 · 7 min · Marcus Bell
How to Order Wine Like a Sommelier
Skip the region, tell me the mood — the honest guide to the 420-bottle list.
1 Oct 2026 · 5 min · Aisha Chen
The Degustation, Course by Course
A geography lesson you eat: coast, garden, fire, pantry — seven courses mapped.
3 Oct 2026 · 8 min · Marcus Bell
A Field Guide to Native Ingredients
Quandong, wattleseed, saltbush, finger lime — what they are and what they do.
19 Sep 2026 · 6 min · Marcus Bell
A Night at the Chef's Table
Eight stools, three metres from a working fire — what the counter actually feels like.
5 Sep 2026 · 6 min · Grace Holloway
Why Wine and Food Work in the Cellar Room
Pairing is persuasion — the science is only half of what makes a match land.
25 Aug 2026 · 5 min · Aisha Chen
The Bar's Native Cocktail Program
A quandong shrub, a rooftop hive and a bag of wattleseed rebuilt the drinks list.
12 Sep 2026 · 5 min · Tom Reilly
Inside the Saturday Poker Supper
A tournament serving lamb ribs — the most loyal weekly event in the building.
29 Aug 2026 · 5 min · Grace Holloway
Running a Sustainable Live-Fire Kitchen
Whole carcasses, rooftop hives and what a restaurant honestly does with its trim.
22 Aug 2026 · 6 min · Marcus Bell
The Seasonal Events Calendar
Long tables, cellar openings and the December problem — a year mapped.
15 Aug 2026 · 4 min · Grace HollowayOne email a month, worth opening
New menus before they print, event first-release, and the odd recipe we actually use at home. No noise — we are too busy cooking.
Past issues: the Barossa harvest report, our sommelier's Christmas picks, and a behind-the-scenes look at NYE prep.
About this journal
Every article is written by someone who works the room — the chef, the sommelier, the bar director, the manager. We don't run PR copy, and when a piece mentions a producer or a winemaker, it's because we buy from them, not because they paid for the mention. Questions or pitches reach the editor through the contacts page.
Journal notes
Roughly twice a month — more during truffle and festive seasons when there is genuinely something to say. The newsletter always goes out first.
Yes — write to us via the contacts page marked "journal". Producer stories, old SkyCity photographs and wine questions are all welcome.
Occasionally — writers who know South Australian food and wine well. Pitches go through the contacts page; we reply to everything within a fortnight.
Instagram carries the day-to-day kitchen feed, Facebook covers events, and YouTube hosts the occasional long-form kitchen film — all at redearthrestaurant.