Africola’s award-winning chef Duncan Welgemoed has announced the release of his second book, Cooking with Fire. Known for his inventive approach to South African BBQ, Welgemoed’s new book aims to communicate how exceptional food can be created just as easily outdoors, as it can be in a kitchen.
In a recent post to Instagram, Welgemoed shared his excitement, saying: “Book 2 is almost here. All the hot tips of Australia’s best FREE BBQ spots, mixed with my sardonic humour and some killer recipes, makes a not shit purchase! Thank you to all that helped make this book happen and to Affirm press for being legends.”
Cooking with Fire takes readers on a journey through the diverse world of Australian and South African BBQ. The book features a range of recipes, from glazed ribs and juicy grilled steaks, to ember-stewed eggplant and wallaby kebabs. There’s even a surprising Pina Colada cake. Whether you’re a skilled grill master, or you’re just starting to explore outdoor cooking, this book help educate and take your cooking skills to the next level.
Duncan Welgemoed’s first book, Africola: Slow food fast words cult chef, showcases his bold and fearless approach to cooking. His cooking style reflects his Johannesburg roots and the vibrant, eclectic nature of his South Australian restaurant, Africola. The food is a powerful blend of flavours and techniques, including sustainable ingredients and a range of dishes from hearty meats and seafood, to bold vegetable-centric recipes.
The first book includes recipes like peri peri chicken, roast rib of beef with pap, wood-roasted sardines with poached plums, and vegan desserts. It also covers ferments, dips, and pickles that enhance any dish, alongside a selection of cocktails and a musical playlist to complement the experience.
With the second book, Cooking with Fire, Duncan Welgemoed continues to share his passion for creative, high-quality BBQ, making it a must-have for anyone looking to take their outdoor cooking skills to the next level.
For more on Cooking with Fire, click here.
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