Jacqui's Food Fetish

Duncan Welgemoed of Africola is currently running a series of dinners with guest chefs.  I’ve been to two at his restaurant Africola already – one with David Moyle of Franklin in Hobart (formerly of The Stackings at Peppermint Bay, former Top 100 restaurant), and one with Dave Verheul from The Town Mouse (current Top 100).  I also attended a third dinner held at Golden Boy (just around the corner) where Duncan teamed up with Victor Liong of Lee Ho Fook, Melbourne.

These dinners are fantastic – not just because you get an awesome meal at a great price, but also because you get to see and meet the chefs, and in these cases, they’re all chefs I admire.  I loved David Moyle’s food at The Stackings, and I’m about to get down to Franklin next month.  The Town Mouse is one of my favourite restaurants in Melbourne (Carlton).  What’s also great is you get to have Duncan’s food too – he and the guest chef go dish for dish, and the kitchen’s always a hive of activity.

There are two consecutive sittings for these dinners – 6:00pm and 8:30pm, so it’s fast paced and fun, and I love the fact that you don’t know what you’re going to be eating until you arrive.

I can’t wait for the next one! Here are some pics.

THE DAVID MOYLE DINNER

Biltong & maize bread with smoked curd butter – Duncan

David Moyle

Tomato and Crab sauce – David

Bush meats with boarab and oysters – Duncan

Plating up

Watching the action

Garfish in roast chicken juice and joyous kelp – David

Garfish – David

Mmmmm…. chickens slowly roasting!

Peri Peri Chicken with hearts and Boom Chakkalaka – Duncan

Duncan and David

Peppermint Crisp – Duncan

THE DAVE VERHEUL DINNER

Sourdough, saltbush and Biryani saucisson and 4 year fermented olives – Africola

Dave Verheul

Creamed corn, crème fraiche, marjoram and dried citrus – David

Duncan Welgemoed

Bonito

Bonito in green papaya, last tomatoes and benzaldehyde – Duncan

‘Gentle Martini’ – char/gris/sav vermouth infused with Gareth’s apple elephant gin and 4 year fermented olives

1 year old dry aged mutton and boom chakkalaka – Duncan

Braised goat shoulder, globe artichoke, yeast and dried kale – Dave

So many great dinners including all of the guest chef dinners at Africola

Poached peach, bergamot, Maggie Beer verjus and jasmine rice ice cream – Dave

Wood oven meringue, plums, 4 day pinot and hazelnut – Duncan

THE VICTOR LIONG DINNER

Golden Boy’s bar

Pork Belly, white pickles, chilli oil

Spicy Wagyu beef tartare with puffed rice, cucumber and nori

Steamed Cone Bay Barramundi with ginger and shallot

Xinjiang lamb shoulder stirfry , fragrant chillis, baby cos

Victor and Duncan

Jasmine tea custard, burnt caramel

Pressing matters make GREAT wine!!