The summer issue

Our summer-packed January issue is out now - featuring our guide to summer rieslings, strawberries and seafood recipes, as well as a look at the best of Bali.

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Recipes with peaches

Whether caramelised in a tarte Tartin, paired with slow-roasted pork on top of pizza or tossed through salads, this sweet stone fruit is an excellent addition to summer cooking.

Knives and Ink chef tattoos

What is it about chefs and tattoos? A new book asks the inked to answer for themselves.

Ben Shewry's favourite souvlaki restaurant in Melbourne Kalimera Souvlaki Art

Attica’s chef isn’t happiest when eating soils or smears on his days off, it’s souvlaki. We follow him to his favourite spot.

Black Star Pastry to open in Carlton, Melbourne

Instagram’s most famous cake, plus a few other sweet hits, is heading south.

Seabourn Encore luxury cruise ship

Australia is about to get its first glimpse of Seabourn Encore, a glamorous new addition to the Seabourn fleet.

Berry recipes

Whether it's raspberries paired with chocolate in a layer cake, or blueberries with lemon in a tart; berries are a welcome addition to any dessert. Here are delicious recipes with berries.

Light and healthy recipes

With fresh ingredients and lots of spices, these light and healthy recipes are perfect for summer.

Coconut crab and green mango salad

"This salad bursts with fresh, vibrant flavours and became a signature on my Paramount menus," says Christine Manfield. "I capitalised on using green mangoes in many dishes as they became more widely available. Blue swimmer crabs from South Australia have the most delicious sweet meat. It's best to buy them whole, cook them yourself and carefully pick the meat from the shell - a tedious task but it gives the best flavour. This entree also works well with spanner crab meat (you can buy this in packs ready cooked from reliable fishmongers). The sweetness of the crab, the richness of the fresh coconut and the sourness of green mango make a wonderful partnership. It's all about harmony on the palate and using the very best produce."

57
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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