Africola executive chef Duncan Welgemoed is teaming up with colleagues from around the country for a series of collaborative six-course dinners to be held at the restaurant throughout festival season.

Franklin at Africola
David Moyle, Executive Chef from Hobart’s Franklin, will make his Adelaide debut on Monday, 2 March. Ochota Barrels is also getting in on the fun with specially selected wines on offer to complement the meal.

Phyco at Africola
Jared Ingersoll, formerly of Dank Street Depot, brings his new passion, Phycho Food Co, and Australia’s first cultivated seaweed ‘Kujee’ to diners on Sunday, 8 March. He will have a film crew in tow, who are capturing his cooking adventures for an upcoming documentary.

Town Mouse at Africola
David Verheul, Executive Chef at Melbourne’s Town Mouse, returns to Adelaide to create an indulgent dining experience with his signature attention to detail on Monday, 23 March.