Africola - Duncan Welgemoed
Duncan Welgemoed's approach to food is fearless, take-no-prisoners, bold and exciting. He cooks African-inspired vegetables, grilled and smoked meats, flatbreads, pickles, ferments, vegan-inspired desserts and serves cocktails and natural wine.
The food and the experience he recreates links directly back to his South African birthplace, Johannesburg and if his multi-awarded, South Australian-based restaurant Africola was a type of music, it would be a full-on mash-up of Kwaito meets Euro pop meets black metal.
The food is all about using sustainably sourced, low -impact-on-the-earth ingredients (carefully sourced meats, fish, vegetables, grains, pulses, seaweed, algae, shellfish) to create dishes that have big, powerful flavours, are punchy, bold, butch and that 'open another box in your palate and in your mind'.
The range of recipes covers vegetarian and vegan; full-on South African meat dishes cooked on fire, in embers and ashes, in ovens and cast iron pots; ferments, dips, pickles and sauces that are good for the gut and good on the palate; South African inspired vegan desserts.
Expect to find recipes for peri peri chicken; roast rib of beef with pap (polenta); wood-roasted sardines with poached plums; charcoal prawns with preserved pumpkin; kingfish muamba (crudo) with pickled kohlrabi; prawns grilled with kombu butter; firepit sausages; squid with seaweed tapenade; bush meats (charcuterie) with smoked oysters; boom chakalakka (radicchio-based kimchi pickles); caramelised corn kernels with white chocolate and hazelnuts - and a soundtrack to accompany the food.
Number Of Pages: 256
Published: 3rd November 2020
Publisher: Murdoch Books
Country of Publication: AU
Dimensions (cm): 26.0 x 20.5
Weight (kg): 1.35