Good Life City and Glenelg
MODERN ORGANIC PIZZA
w
www.goodlifepizza.com
e admin@goodlifepizza.com
City
170 Hutt Street
Adelaide South Australia 5000
t+61 8 8223 2618
f
+61 8 8223 2101
open Lunch Tuesday to Friday 12.00 noon till 2.30 pm, dinner
7 days 6.00 pm till late — take–away available
Glenelg
Level 1, cnr Jetty Road and Moseley Street
Glenelg South Australia 5045
t+61 8 8376 5900
f+61 8 8295 3355
open Lunch Tuesday to Friday and Sunday 12.00 noon till 2.30
pm, dinner 7 days 6.00 pm till late — take–away available
FOOD The ’Greenrod Boys’ has
a cool ring to it sort of expect them to have a bar in downtown Manhattan,
instead of groovy pizza bars in Adelaide and Glenelg. Both Martin
and Jake, supported their education working in the restaurant trade,
only to collect their degrees and go into the restaurant business.
Cleverly they found great locations, styled them up in quirky fun
ways and took on the organic label just before it became a fashion.
Hutt street has it’s own charms but Good Life Glenleg is a great spot on the balcony in summer and in winter they have the wood–fires burning. Not everything at Good Life is organic, and realistically for the price it couldn’t
possibly be. Blackboards and their menu indicate as transparently
as possible what is and what is not!
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Beach side Glenelg
(left) on a hot night there are dozens of restaurants but very few that we recommend. In fact our one and only reliable choice is Good Life Glenelg!
The entrance is off of Jetty Road, but the restaurant is upstairs so it is easy to walk past. Outside seating on a hot night is very cool!
below city restaurant front.
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What is, is, the important stuff like garlic and the flour they use
to make their pizzas. Using organic flour is not just holistic goodie
two shoes hippy stuff. Don’t believe, well try reading the bread section in Felicity Lawrence’s ’Not on the Label’ and
be very afraid. The price of organic flour has increased by about
50% in the last six months and what used to be the cheapest part
of a pizza is now expensive. Then they use best artisan ingredients,
grown by local producers that we personally know, use and respect.
Plenty of growers run their farms organically and often biodynamically
as well and never find the time or money (or need) to certify their
properties.
On this visit it was the Angaston Spicy Salami, organic Kalamata olives, organic red onion, fresh baby boccincini and basil $17.50
- $27.50). Guessing rightly that a spicy salami from Angaston couldn’t
possibly be Italian in style it was a delicious change with an ever
so slightly metwurst taste. A reminder of our first home pizzas,
only a million times better, when metwurst and hot cabana was about
as good as it got. The olives were beautiful, overall taste and texture
great but the basil could have been the more old-fashioned Mediterranean
type; or are we spoiled because we grow our own? We have always liked
their Free-range roasted duck, with shitake mushrooms and spring onion ginger jam ($21.90-$32.90)
for it’s full flavour and crispy fatty bits; meaning they haven’t
thrown the best bits of the duck in the bin. Prawn lovers never go
past their Spencer Gulf Monster Prawns, with double organic tomato sauce, organic red onion, fresh chilli and basil ($24.90
- $37.90). For those of you who think $24.90 is a tad expensive for
a 9” prawn pizza you probably need to understand. The wholesale price
of really good seafood is only slightly under the retail price, so
a single Under 20 Spencer Gulf prawn must cost the restaurant about
$1.50 each. Meaning they must be just about giving it away.
The point we are making is that Good Life are using some of the best products available and if you want to eat it you have to be prepared to pay for it. For us (and the best restaurants in the world) there is no choice between nasty blackening Thai prawns and our local product or the good things grown by local producers who share our passion for taste (and season).
We like the professionalism that is at the same time casual and welcoming,
we love their quirky non–traditional pizzas, inexpensive good
wines and we just love Jake and Martin because they are (were, still
are) two young kids who got out there, had a go and did good!
OWNERS — Marty and Jake Greenrod
CHEF —
RESTAURANT MANAGER —
