Duncan Welgemoed

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Rare Treat: Bunny Chow Hack Recipe

This recipe came about because we try and use every scrap of lamb carcass at Africola. We only ever use whole animals and to minimise our waste, we use every sc…

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Howard Twelftree Award - Emily Trott

Howard Twelftree Award: Emily Trott

Inaugural Howard Twelftree Award winner Duncan Welgemoed remembers Emily Trott, this year’s winner of the annual award for outstanding contribution to gastronom…

rare-treat-bologna-recipe-adelaide-review

Rare Treat: Bologna Recipe

This particular recipe seems complicated but it’s easy when you have done it a few times. Impress your friends, stun your children and feel satisfied in making …

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Rare-treat-Recipe-Goolwa-Pipis-Adelaide-REview

Rare Treat Recipe: Goolwa Pipis

What’s better than fresh Goolwa pipis? Goolwa pipis with the right food, booze and books to accompany, as Duncan Welgemoed and Nikki Friedli sort you out.…

Vaguely Vegan

I became vegan for two reasons; the first was to get over the hangover of mass consumption called Christmas and the other was to better understand cooking witho…

Rare Treat: Venison

Something a bit festive and a great alternative to turkey for Christmas, you can purchase venison from Something Wild in the Central Market. However, if you are…

Duncan Welgemoed: We’ve Got Balls

Bistro Dom Head Chef Duncan Welgemoed writes about Adelaide’s gastronomic resurgence, a locally nurtured movement that is about substance over style.…

Brave New Culinary

Brave new culinary world

Bistro Dom’s Head Chef Duncan Welgemoed recently visited Newcastle to take part in Australia’s first culinary think tank, as well as the Australian Food Symposi…

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