Africa is Duncan Welgemoed's muse rather than his master. A very personal vision of the land where he grew up is his inspiration at Africola in Adelaide. A wealth of different cultures and flavours has resulted in a restaurant that weaves together tastes from all over the continent with wine from South Australia's most adventurous vintners and design from Welgemoed's co-conspirator, designer James Brown.
"Peri peri is a dish that my dad and I cooked and ate at least once a week," says Welgemoed. "Coming from Johannesburg and having a Madeiran godfather, it's the first dish I felt I had cultural ties to, that I could talk about with any certainty to any other cook in the world." Finishing the chicken by smoking it with bay branches brings a great perfume to the meat, Welgemoed says. "Use a robust extra-virgin olive oil to dress it at the end with the juice of a lemon. Once the chicken is fully rested, the juices and excess marinade and oil collect in a pool in the serving dish and become the perfect liquor to dip a soft white bread roll into at the beginning or end of the meal." Start this recipe a day ahead to make the peri peri sauce and brine and marinate the chicken.