Kane Pollard.

Growing up as part of a prominent Adelaide hills market gardening family, Kane Pollard spent his school holidays with rhubarb-stained hands and an early appreciation for brisk air and sustainability. The other half of his childhood was spent in the small coastal town of Beachport where fishing, crabbing and working in local kitchens helped develop the connection between produce, place and how it can translate once served.

Training began at The Scenic, before some time on pans and plate-up in the open kitchens of Sebel Playford on North Terrace as a second year apprentice. Over the next 10 years Kane would touch base at a newly opened Locavore, where the 100-mile menu was a welcomed challenge, as well as other notable establishments throughout the hills and city including XO Supper Club and Citrus. A short break travelling South East Asia and Europe helped Kane gain clarity and a new passion for basic, traditional, ‘from scratch’ cooking was ignited. Returning home, he met his now wife Adele, before heading up North to explore the Queensland landscape. Working with chefs from around the globe and slinging flour for handmade pastries at the crack of dawn was a turning point, and after doing so at fine-diner Salted Vue in Cairns, Kane was ready to move home and make his mark on the South Australian dining scene.

The desire to translate his high-end restaurant training, passion for unique produce, traditional methods and sustainability all came to fruition at Topiary. Unusual botanic patterns, edible weeds and the finer details of nature became inspiration for the menu. Set in a unique garden nursery surrounded by pocket- sized micro climates, the menu will never be quite the same on any given day. His Tea house, now turned restaurant, is a creative hub. Century-old techniques of culturing, churning, curing and smoking are present, but food is plated and paired with a contemporary feel reflecting the surrounds.

Chef Kane Pollard foraging

Major Achievements

  • Delicious. Australia Unearthed Next Gen Chef 2020

  • Restaurant and Catering Awards South Australian Chef of the Year 2021

  • Eat Easy Chef of the year 2021

  • Retained an AGFG chefs hat for 2020, 2021

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  • Led Sol restaurant, SkyCity to winning SA Restaurant of the year 2021 in its opening year

  • Led Sol restaurant, SkyCity to number 4 in the top 15 Best New Restaurants in South Australia

  • Led Topiary to win best South Australian Suburban/Community restaurant 2019

  • Led Topiary to number 4 in 2019, and number 7 in the top 100 of South Australia

  • Nominated by Jock Zonfrillo as the chef to watch in the Culinary Masters edition 2019

  • Leader of Chefs Alliance, Slow Food South Australia

Let's work together

Sense of place plays a big part during the menu development stage. By sourcing locally, making things from scratch, and foraging as close to service as possible, we’re able to find the sweet spot of a dish ‘making sense’. If the diner feels at peace with where they are and what they’re experiencing, there’s a good chance they’ll remember that moment in a positive way for the rest of their lives.

If you would like to connect and discuss collaboration including demonstrations, events and media opportunities, please fill out the contact form with some basic details to get the ball rolling.

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© 2022 Kane Pollard