After seducing Adelaide with his European delights at Bistro Dom, Duncan Welgemoed decided to up the ante in 2014 with Africola, a restaurant centred around a fire-pit that used the young chef's South African heritage as its creative spark.
Fast-forward to 2016 and Welgemoed has been recognised as one of the nation's edgiest culinary talents. At the restaurant you can thrill to whole roasted cow's head with wild spinach and dumplings, or a showstopping plate of pork breast, beef shin, and slow-cooked mutton neck, but for this session Welgemoed is pulling focus on African spice, all the better for those of us yet to dig a fire-pit in the kitchen back home. Thrill to the flavours of "proper" peri-peri chicken, fizzing with birdseye chillies, homemade biltong, corn salad with prawn salt, and pap and sheeba, an African classic combining cornmeal and spiced tomato relish. Dop and chop!
Harvey Norman, 750 Main North Rd, Gepps Cross, SA
Date & Time
7pm, Wednesday 4 May
For more information, a full event calendar and recipes, visit HN.com.au/gourmet-institute.