Healthy Eating

We're championing fresh food that packs a flavour punch, from salads and vegetable-packed bowls to grains and light desserts.

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Flour and Stone Recipes

Baker extraordinaire Nadine Ingram of Sydney's Flour and Stone cooks up a sweet storm for Easter, including the much loved bakery's greatest hit.

Savoury tarts

Will your next baking project be a flaky puff pastry with pumpkin, goat's curd and thyme, or a classic bacon and Stilton tart? As autumn settles in, we're ticking these off one by one.

New cruises 2017

Cue the Champagne.

1980s recipes

Australia saw some bold moves in the ’80s, and we’re not just talking hairstyles. Greater cultural references started peppering the menus of our restaurants, and home-grown ingredients won a new appreciation. The dining scene was coming of age and a new band of pioneers led the charge.

Fast autumn dinners

Autumn weather signals the arrival of soups, broths, roasts and more hearty meals.

Roti canai

Here, we've made the dough in a food processor, but it's really quick and simple to do by hand as well. If the dough seems a little too wet just add a little more flour.

Melbournes finest meet Worlds Best

Leading chefs descend on Melbourne in April for The World’s 50 Best Restaurants. We asked local hospitality folk who they’d abduct for the day and where they’d take them to show off their city. There may be coffee, there may be culture, but in the end it’s cocktails.

Apple desserts

Whether baked into a bubbling crumble, caramelised in a puff-pastry tart or served in an all-American pie, apples are a classic filling for fruity desserts. Here are the recipes we keep coming back to.

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Africola
  • 4 East Tce,
    Adelaide, SA
  • (08) 8223 3885,
    www.africola.com.au/
  • Dinner Tue-Thu 6pm-10pm,

    Fri-Sat 6pm-midnight

Africola
-34.921358,138.610549

The South Africa of chef Duncan Welgemoed's childhood was the original inspiration for both the menu and the exuberant design at Africola but a new focus on the flavours of the Maghreb and beyond only underscores its true guiding principle: fun. Rare is the restaurant in Africa (or Adelaide, or anywhere else for that matter) that so successfully melds such a multitude of influences with confident seasoning and a crisp grasp of contemporary cooking. The textural complexity of biryani carrots, baked with yoghurt then smoked, the give of leeks charred gooey and juiced up with white anchovy and the fire of 'nduja, the brilliance of the spicing in beef ribs hot and tender from the fire pit - all of these things designate Africola as a restaurant to be reckoned with (as does a natural-leaning wine list that celebrates the edgiest of local producers), yet it wears its accolades lightly. An edge of insouciance from the witty staff fits the picture perfectly.


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At a glance

  • Food:
  • One Star
  • Wine:
  • One glass
  • Price:
  • E $10-$19

    M $32-$38

    D $15

  • Feature:
  • Licensed
    Bar
    Wheelchair Access
    Outdoor dining
    Impressive Wine List
  • Cards:
  • Eftpos
    MasterCard
    Visa
  • Bookings:
  • Bookings essential
  • Chef:
  • Duncan Welgemoed

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