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Africola by Duncan Welgemoed

R 460.00
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Publication Date: December 2020 

World-renowned South-African born chef Duncan Welgemoed takes us on a brash, bold and boozy journey of culinary delight, drawing inspiration from his internationally acclaimed restaurant Africola.

Duncan's approach to food is fearless, take-no-prisoners, daring and exciting. Inspired by his South African heritage, Duncan has created a cookbook which encompasses the rich and varied flavours of his childhood. At the tender age of 21, Duncan was working as head chef at The Goose at Britwell Salome, Oxford, when it was awarded a Michelin star. Since then, his career has skyrocketed, from working at the world-renowned Le Manoir aux Quat Saisons to conquering the whole of France in the words of Marco Pierre White, before becoming the most famous chef in the entire world .

Stepping out of limelight and retreating from the world of Michelin, Duncan moved to Adelaide, Australia, where he set up his restaurant Africola. His food is cooked on fire, in embers or ashes, in ovens, or cast-iron pots - from whole smoked pig South African/Australian style, to homemade biltong, hot smoked mackerel and horseradish, whole roasted cauliflower with tahini sauce, and the world's greatest roast potato recipe for complete idiots.

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'. There is a slew of intensely flavourful, veg-forward dishes, a culinary encyclopaedia of ferments, condiments and pickles along with a solid pastry section and a bunch of ridiculous cocktails.

With a soundtrack to accompany the food, the recipes include:

  • 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
  • Firepit sausages
  • Caramelised corn kernels with white chocolate and hazelnuts

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