When the stalls close and the crowds disappear, the Adelaide Central Market takes on a different life. Fair Seafood’s After Dark series offers an intimate dinner beneath the Market lights, bringing guests together around one long table for great produce, thoughtful cooking and a one-night-only chef takeover.

For this edition, Jack Huxtable takes over the Fair Seafood kitchen. Born and raised in South Australia, Jack’s cooking is shaped by foraging, fermentation and native ingredients. His career has taken him from McLaren Vale and Maxwell Wines to Adelaide’s three-hatted Restaurant Botanic, before joining Clinton McIver at three-hatted Amaru in Melbourne.

Now back in Adelaide for one night, Jack presents a menu inspired by the places, produce and people that have shaped his cooking.