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.


Above: An ice cold beer is the ideal companion for Sunny’s Crispy Brussel Sprouts with Burnt-Orange Dressing.
Nest Glasses by Bastien Thomas
Trivet by Ebony Heidenreich



Crispy Brussel Sprouts With Burnt-Orange Dressing 



Serves 4

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: Spring sunshine, shimmering jewels and a crisp sparkling white.
Neapolitan Ring by Seb Brown (in-store only)
Pillar Cup by Bastien Thomas
Crystal Cuffs by Kath Inglis

Jamfactory_Sunnys_WebRes-11 crop.jpg

Above: Fresh ingredients, tasty pairings and the deft touch of a seasoned professional add up to some pretty special slices.


Above: Grab a booth if you want to order big. And don’t pass on the garlic bread, trust us!

Flip Lipped Bowl by Liam Fleming
SWING Decanter by Liam Fleming
Pillar Cup by Bastien Thomas
THROWN Plate by Damon Moon
Nest Glass by Bastien Thomas
TURN Bowl by Daniel Tucker (in-store only)


Above: Sides way too good not to steal.

Diamond in the Rough Ring by Alice Potter (in-store only)
Candy Bowl by Madeline Prowd
Flip Lipped Bowl by Liam Fleming
Resin Bowl by Dinosaur Designs (in-store only)
SWING Decanter by Liam Fleming