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Artisan


made with pride using traditional methods

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Artisan


made with pride using traditional methods

The Artisan Café was named to reflect the qualities of the artisan (art-is-an) of old. The name is of French derivation and describes the craftsman or tradesman who takes pride in their work. Contemporarily, the word has come to describe skilled craftspeople using traditional methods to produce small quantities of high quality product, such as cheese or wine.

At the Artisan we, as artisans, create our food and beverages with pride and the utmost care, using the best locally available ingredients and traditional cooking methods.  Our dishes are hand crafted on the premises, which takes time, but is well worth the effort as it results in a menu brimming with flavour which keeps our customers returning again and again.

FRESH

Our food is made fresh, from scratch, right here in The Artisan kitchen.  We make the stocks, sauces, pastes, dressings, and mayonnaise which go into our meals.  We also make our own jam, preserves, dips, syrups, ice-cream, cakes, biscuits and more.  These are made in small batches with no preservatives, artificial colours or flavours. What could be better? 

LOCAL

We like local produce the best!  It travels shorter distances so arrives fresher, is more nutritious, and far more flavoursome than goods from further afield so we source as much as we can from local suppliers.  We also support other businesses and the community to help keep the Blackwood area vibrant and viable. 

SUSTAINABLE

Our efforts to minimise our impact on the earth and operate ethically include, recycling and composting of waste, use of many recycled or biodegradable products including our takeaway packaging, use of free-range eggs, poultry and pork products, sustainable seafood, and organic products where practicable. 

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The Kitchen


delicious food made from scratch 

The Kitchen


delicious food made from scratch 

THE STORY

Owner/chef Jonathan Holmes-Ross trained in London where he worked in several establishments in his early career.  He first achieved entries in The Good Food Guide as Head Chef of The Lime Tree in Didsbury, Manchester.  Following this he Headed up the kitchen of the Bridge End Restaurant and was awarded the Most Promising Young Chef in the North West of England by Town & County Magazines in 1992.  The restaurant achieved many notable awards, including entries in the Good Food Guide in 1994, 1995 & 1996 with Jonathan being featured in several prestigious magazines, including Chef and Wine & Dine.

As father of a young family, Jonathan felt the need for more regular working hours and took a position as Development Chef/Manager of Kerry Foods where he and his team developed three complete ranges of chilled ready meals for TESCO Supermarkets.  On immigrating to Australia in 1997, he joined Qantas where for several years he was Executive Chef of the largest kitchen in South Australia.

With his children becoming independent, Jonathan's creative passion drove him to open his own restaurant.  He and Heather purchased Aubergine Fine Foods in May 2010.  The couple transformed the space, style and substance of the business to create The Artisan Café.  

Several years on, Jonathan, along with head chef Jamie and the kitchen team, continue to create superbly flavoursome dishes, handcrafted from scratch.  Heather and her team provide helpful, friendly service, along with excellent organic coffee, and a relaxed atmosphere for you to enjoy.  Their efforts have been recognised, with the cafe being a finalist in Best Cafe Restaurant (metro Adelaide) 2011 - 1014, awarded Best Cafe Restaurant (metro Adelaide) 2015,  awarded Best Cafe Restaurant 2016 & 2017 (metro South & West), and Cafe of the Year 2017 in the Restaurant & Catering Association (SA) Savour Awards for Excellence. Also they were awarded a Trip Adviser Award for Excellence 2016 and voted Best Breakfast Adelaide 2016 in the Australian Good Food Guide Readers Choice Awards. 

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Philosophy


beautiful food starts with the best ingredients

Philosophy


beautiful food starts with the best ingredients

It is important to us that our business operates in the most ethical and sustainable manner possible. Therefore, we our aim to use local and locally sourced ingredients whenever it is practical.  Not only is local produce is fresh, higher in nutrients, and more flavoursome, it is transported over small distances, so contributes less to green-house gas emissions.  

When products can not be sourced locally we choose either further afield Australian, or international alternatives, taking into account factors such as; the ethos of the company, the ecological impactof production and transportation,  andthe conditions of the production workers. Wherever practicable we choose either an ecologically sound Australian product or an international fair-trade alternative.

Although we are not an organic cafe, we prefer to use organic ingredients if they are available locally.  Organically grown produce is grown without fertilisers and pesticides and contains essential trace elements which are missing from non-organically grown food.

We are committed to the ethical rearing of animals for human consumption and use only free range eggs, chicken, and pork products.  All our seafood is certified sustainable and is either farmed or line caught, and as much as possible, is South Australian.  We do not use imported or netted seafood.  

Within our business we are continually striving to replace wasteful processes with sustainable alternatives.    We recycle all of our newspaper, cardboard, bottles, cans and much of our plastic waste. We compost our organic waste, including food scraps, coffee grounds, serviettes and dockets and our waste cooking oil is collected and turned into biofuel. Our menus are printed on recycled paper, and our takeaway cups, food containers and cutlery are biodegradable.

We also have ethical policies regarding our employees (our greatest asset) , community engagement, and the companies with whom we do business.