Imagery courtesy by Josie Withers
Born of the work of a trio of South Australian women, Jessie Spiby, Taylor Peplow Ball and Jodie Zerna, My Grandma Ben has reopened.
Now residing in a bigger and bolder space in at Plant 4 Bowden, the eatery has majorly expanded its menu and kitchen offerings.
Almost two years on from originally opening its doors (and taking a COVID-induced break) the café is now back in full-swing serving the people of Bowden.
The upgrade was needed to cater to the ever-growing demand of their renowned pickled goodies.
At My Grandma Ben, you can expect an exciting selection of locally inspired seasonal dishes that’ll fulfil your appetite for breakfast, lunch and dinner.
The cafe has a strong zero-waste ethos and the team constantly adapt their menu to make sure all food is used appropriately, with minimal wastage.
Sustainability was at the forefront of the team’s vision when they opened the first café and this mantra has continued into the new venue.
The team of culinary superstars want to create a space for people to come in and learn about how to reduce food waste in their own lives all while indulging in some great SA produce.
Not only has the new venue expanded in size from the last, but with it, the menu has increased to feature some seriously delectable items (plus a few twists on some brunch classics).
From Coorong mullet fish, Kangaroo Island oats to Strathalbyn crispy bacon, the menu pays homage to the great Australian landscape and all the incredible flavours we have on our doorstep.
The stellar selection includes an all-day breakfast menu with mouthwatering items such as kimchi pancakes, roo crumpet stack (featuring the in-house-made kangaroo bolognese), house-smoked Coorong mullet and a breakfast Banh-Mi.
Yes, you read that correctly… a breakfast Banh-Mi! This intriguing meal is served up two ways, depending on your dietary needs.
The first, a vegetarian option, consists of scrambled eggs, mozzarella, vego kimchi mayo, and a dollop of the cafe’s famous house-made onion jam served inside a fresh Banh Mi roll.
The second option (for the more carnivorous types) is a melody of crispy Strathalbyn bacon, a fried egg, vintage cheddar cheese and some house-made zucchini pickles.
Neither option will disappoint the hungry stomach of a brunching visitor.
The menu is forever adapting to seasonal availability and has become a creative outlet of cooking for all the team involved.
When glancing over the menu, you will notice the astounding amount of house-made jams and pickled vegetables that the team have become renowned for.
Head chef Jodie, who is a very keen gardener, forager, pickler and fermenter, brings a homemade and preserved element to every dish on the menu.
These delightfully tangy pickles are available for patrons to take home to use in their own kitchens.
Guest have the opportunity to learn from the best, as the café offers a pickling masterclass. The workshops, hosted by Jessie and Taylor, allow guests to learn the fundamentals of seasonal pickling, preserving and fermenting.
The hands-on activity is for anyone from pickling-novices to preserving-experts. You’ll also get to take home 3 jars of what you make!
The ethos of minimal food waste continues through My Grandma Ben’s home-grown produce trading. The team welcomes local growers to bring in their excess hauls of fruits and veggies for the kitchen to use in their cooking and pickling.
The team is happy to exchange produce for jars of their pickles or a coffee. For larger hauls of produce, My Grandma Ben can process the produce, keep half for use in the café, and then return the other half to you to enjoy at home. It’s a win-win situation!
Rumour has it that there is a cocktail menu in the works that’ll really step up your brunch game. Stay tuned.
The café is open Wednesday to Sunday 9am ’til 3pm, with dinner trade happening every Wednesday and Friday from 5pm ’til 9pm.
Discover the magic of My Grandma Ben at Plant 4, 5 Third Street, Bowden.
For more info, head to https://mygrandmaben.com/.
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