Down on the River Torrens, Jolleys’ thick-cut slab of squeaky cheese is creamy on the inside and grilled earthy-brown on the outside. Fine stalks of sweetly charred asparagus and curls of cress (more greenery than a garden show) sit on a circular cushion of crumbly, tart quinoa with secret carrot slivers. Add bright scatterings of cranberries and pistachios, and pools of just-made pesto and extra virgin olive oil, and you have a perfect little vegetarian lunch.