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Sometimes, the simplest things are the most beautiful; a tiny manicured Japanese garden, a bijou kitchen in the backstreets of Paris, sweet carrots plucked from the earth during winter, or a bread oven full of tomatoes softening in heat left over from long baking sessions.
When planning the menu and space home to new Adelaide Hills bistro Thelma in Piccadilly, chef Tom Campbell took inspiration from time spent working in Japanese and Parisian kitchens. He and co-partners…
