Local Series... Sunny's Pizza
It’s no secret that Sunny's Pizza is a firm JamFactory favourite. Located just off Hindley Street in Adelaide’s West End, Sunny’s has turned the once derelict Solomon Street into a buzzing microcosm in Adelaide’s Food and Beverage scene.
Designed by Adelaide’s studio-gram, Sunny’s brings an old school diner meets relaxed disco vibe to your midday or midnight Margherita, topped off with a disco ball nonetheless.
With a nod to the impressively bold décor, we loaded up bright hand blown glassware, 70s-inspired stoneware and kitsch tableware by some of JamFactory’s talented designer/makers with our favourite sides, slices and beverages. They were also kind enough to share the recipe to their infamous, super-flavoured Brussel Sprouts for you to recreate at home.
Photos By Josh Geelen
Header: Take a seat at the window with a Margherita,
Pinot Noir and sparkling water. A favourite spot to knock off and soak
up the afternoon rays.
Stoneware Plate by Lisa Perri (in-store only)
Facet Tumbler by Kristel Britcher
Pillar Cup by Bastien Thomas
Right: Wood oven goodness. The secret to those pillowy bases and
perfectly melted mozzarella.
DISCOVER THE RECIPE
Crispy Brussel Sprouts With Burnt-Orange Dressing
100g black pearl barley
2 juicy oranges
1 tbsp seeded mustard
300ml olive oil
75ml sherry vinegar
100g creme fraiche
2 sprigs dill, chopped
10 slices of guanciale
250g brussel sprouts, halved
Salt to taste
Cracked pepper to taste
Pre-heat the oven to 200°C.
Boil the pearl barley for 25–30 minutes in 2L salted water. The barley should retain a slight inner chew. Drain and cool.
To prepare the dressing, hold the oranges directly over a gas burner or open flame until they're nicely charred. Set aside to cool, then juice.
In a food processor, combine the orange juice, mustard, 125ml olive oil, sherry vinegar and cracked pepper. Pulse on high speed until it comes together like a runny mayonnaise, then taste. The dressing should be predominantly orange-sweet, with a hint of mustard and acid from the sherry vinegar.
Add the creme fraiche to a mixing bowl. Fold in the dill and some cracked pepper, then refrigerate until needed.
Cook the guanciale under a grill until golden and crispy. Set aside.
Add remaining olive oil to large heavy-based pan and heat until just before smoking point. Place the brussel sprouts cut side down and cook for about 3 minutes, until the cut side is a dark golden colour. Turn all the sprouts, sprinkle with salt and place in the preheated oven to finish cooking (about 5 minutes).
Toss the brussel sprouts in a bowl with the barley, a liberal amount of burnt-orange dressing and a pinch of salt. Transfer to a serving bowl or plate and finish with blobs of creme fraiche and the crispy guanciale.
Above: Fresh ingredients, tasty pairings and the deft touch of a seasoned professional add up to some pretty special slices.