Jake Kellie, who moved to Adelaide earlier this year following a three-year stint at Singapore restaurant Burnt Ends, is adept at cooking over fire. The 29-year-old chef (ex-Leigh Street Wine Room) will flex that skill as he takes position as Pirate Life Brewing’s chef in residence alongside Zachary Goddard (ex-Leroy, London) this summer.
Happening every Friday, Saturday and Sunday until February, Kellie and Goddard will serve whole cuts of meat and fish, cooked over coal. They’ll work with regionally renowned suppliers like Boston Bay Smallgoods and Ngeringa Farm to provide the produce.
It’s casual summer food, but expect some cheffy touches. On the barbie this weekend they’ve got BBQ lamb ribs with bunt honey and saltbush, grilled pork belly with peaches and radish gremolata, and strip loin and bone marrow on toast.
They’re promising a strong vegetable line up too, starting with BBQ Leeks, avjar, Kampot pepper and summer salad.
It’s looking like a scorcher this weekend, so let Kellie and Goodard sweat it out while you neck a few Pirate Life beers and chill in the shade.