Jacqui Lim, Author at FIFTY+SA

Jacqui Lim’s Adelaide Food Adventures

Jacqui Lim — Thu, 26 Feb 2026 02:52:50 +0000

Jacqui Lim is a passionate advocate for the food and wine industry, known for connecting people through great food. Whether she’s organising events, recommending restaurants, or sharing her experiences on Instagram at @jacquisfoodfetish, Jacqui brings people together one meal at a time. Follow her for a taste of Australia’s best dining experiences. Hunter & Barrel Starters $15-69, Mains $34-$46Steak and Ribs $37-$198 Hunter & Barrel is a high-end steakhouse built around smoke, fire and feasting. Rustic yet refined, it evokes the feel of a grand hunting lodge. Mood lighting and towering walls adorned with large landscape artworks create a sense

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Jacqui Lim’s food adventures

Jacqui Lim — Thu, 11 Dec 2025 06:59:00 +0000

Jacqui Lim is a passionate advocate for the food and wine industry, known for connecting people through great food. Whether she’s organising events, recommending restaurants, or sharing her experiences on Instagram at @jacquisfoodfetish, Jacqui brings people together one meal at a time. Follow her for a taste of Australia’s best dining experiences. Magill Estate Kitchen Smaller $12 – $38, Pastas and Mains $36 – $78, Steaks $54 – $220, Tasting Menu $125 In April, Magill Estate Kitchen (MEK, the sibling of fine-diner Magill Estate Restaurant) reopened with a fresh look, a new menu, and an elevated sense of sophistication. While

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Jacqui Lim’s South Australian restaurant adventures

Jacqui Lim — Tue, 22 Nov 2022 09:58:15 +0000

Jacqui has dined at more than 350 ever-changing Top 100 restaurants around the country over the years, plus a number of the World’s 50 Best and Michelin Star restaurants. Jacqui has a Master of Arts in Gastronomy, is a judge for the national Eat Easy restaurant, chef and produce awards and is co-owner of award-winning Thai restaurant Soi 38 in Adelaide. Victor’s Place At this renovated 1870’s limestone barn with a stunning view of the rolling hills of the Onkaparinga Gorge, Executive Chef Chris Bone has developed a clever, concise regionally focused menu utilising quality seasonal produce from the Fleurieu

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