Africola in Adelaide, South Australia | African restaurant

Africola

Locality: Adelaide, South Australia

Phone: +61 8 8223 3885

Address: 4 East Tce 5000 Adelaide, SA, Australia

Website: http://africola.com.au/

Likes: 11023

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• Bar
• Just for fun
• African restaurant

24.01.2022 It's back, baby!!!!!! The Very Famous and Much Loved Tea Sandwich makes a return with the ALL NEW GREATEST HITS MENU. Right now.

20.01.2022 All we can think about is this long boozy lunch with our mates at Charlotte Dalton Wines. Duncan and the Africola team will be heading southside to bring you three-courses of bloody tasty food to pair with special Charlotte Dalton barrel-selects and pre-release drops as well as some juicy wines from Cooke Brothers. See ya there! When: Sunday 30 August from 12.30pm-4.30pm Where: The Joinery at Factory 9 - 91 Hill St, Port Elliot Price: $150pp... https://charlottedaltonwines.com.au//charlotte-dalton-x-af

20.01.2022 Thanks The Australian! The Peach Melba is a bloody good snack with pre-dinner drinks, btw. Oh, and if you happen to live in Australia, u can buy the cookbook from tomorrow onwards.

20.01.2022 As of today, we are back to 4sqm per person. Our team will contact every booking to try and accommodate you - we are doing our best to make sure we feed and water you safely. 2020 is the strictest parent we have ever had, so please bear with us. For the customers we can’t accommodate at the moment, we know you’re disappointed, but not as disappointed as Pete Evans is right now. But, unlike Pete Evans, we will welcome you back very soon. Wear a mask, stay safe, be kind to each other #5G #FuckNazis #LambLamb #Lotiononitsskin #PhotoByKrzyzanowski

19.01.2022 SARDINES AND CHERMOULA FROM THE BOOK This was one of the first dishes at Africola . We're lucky to have some of the finest sardines in the world, which come straight out of Port Lincoln in South Australia. This is pretty much the only way Duncan eats sardines. Salty, tangy, spicy and garlicky and any other adjectives that you can put a ‘y’ behind. INGREDIENTS... 6 whole sardines, cleaned and butterflied 1 lemon, halved GREEN CHERMOULA 12 anchovy fillets, salt-packed, rinsed and patted dry 5 garlic cloves 50 g (2 oz) bird’s eye chillies 2 tbsp capers, drained Pinch of sea salt 12 tsp ground cumin 12 tsp freshly ground black pepper 1 tsp lemon juice 100 g (2 cups) chopped coriander (cilantro) 100 g (312 cups) chopped flat-leaf parsley 100 ml (scant 12 cup) olive oil 1 tbsp diced preserved lemon rind 2 finger limes or flesh of 1 lime Equipment Charcoal barbecue or hot skillet METHOD To make the chermoula, pound the ingredients in the order opposite using a mortar and pestle. Pound each one to a coarse paste before adding the next. Pour in the olive oil at the end, then stir in the preserved lemon and finger limes. Marinate the sardines for 30 minutes in enough chermoula to cover them. Get a charcoal fire ready. Wait for the coals to ash over before cooking and place the sardines on a wire grilling rack. When I make this, I keep the fish close to, even touching, the embers. I look for the skin to darken and blister after a few minutes on each side, depending on the embers’ heat. Once the skin looks right, the fish should be cooked inside. Alternatively, you can cook the sardines in a hot skillet on the stove. Grill the lemon halves face down to bring out their sweetness and serve with the sardines. Serve with more chermoula spooned over the top. A portion of the proceeds from the book will be donated to Sisters Inside, a versatile and powerful Queensland-based organisation. Sisters Inside both strategically advocates for the unmet human rights of women in the criminal justice system, and provides services to address their more immediate needs. We encourage you to read more into the important work they are doing. More recipes in the book. Order now if you live in Aus. Pre-order now if you live in the UK or US. https://www.booktopia.com.au/africola-//9781760523862.html Photo by Simon Bajada

18.01.2022 We've got one hot spot in the Africola kitchen team. Looking for a young/fun second year apprentice . Full time. Is this your mate? Is this you? Do you have good banter? If yeah, send your CV to Imogen at [email protected].

18.01.2022 Adelaide, we are officially in stage 4 lockdown from midnight tonight for 6 days. Our bookings hotline can reschedule your reservations for when we reopen. This is a very real situation so please do the right thing and wear a mask, stay at home, stop loading up on toilet paper and please avoid making sourdough. We are all in this together... except for the other states.

17.01.2022 Coil sauso a la Dunn's Of Woodside. Made just for us in the Adelaide Hills!!!!

17.01.2022 Always was, always will be. Please contact your local MP to ask that they take action this year to support the Uluru Statement. Learnings and directions on how you can help: http://bit.ly/Uluru-Statement-Guide

17.01.2022 We back!!!!!!!!!!!!!!!!!!!!!!!! Book in. We miss u!!!!@!!!!

15.01.2022 Africola book pack::: a good present for yourself or whoever cooks your dinners. Cookbook + Fire Sauce + Postcard to put Duncan's signature and love note if he happens to be in the restaurant when you are + red tote = $90. Available to buy from the restaurant.

15.01.2022 Africola does Kangaroo Island. Eat under a 120 year old fig tree. Magical. We don't use that word much, but that's what this will be.

14.01.2022 At Africola, we don't use fancy seafood. We use seafood that is plentiful, direct from our fishermen. Fun fact, hey? We got loads more of 'em in the cookbook. Photo by Emmaline Zanelli of photo/art by Emmaline Zanelli.

14.01.2022 Finally 2020 is over, we want to thank all our guests for sticking with us throughout this very challenging year, our amazing producers for keeping us stocked up and our team for their love and support and most importantly, their hard work. Let’s toast to a successful 2021! May all your troubles last as long as your New year’s resolutions - Duncan Snap by Josh Geelen

13.01.2022 FOH MEMBER We’re on the lookout for a casual bartender with min 2 years experience and a sick sense of humour. Keen? Email your CV to Jenna at [email protected].

12.01.2022 Thanks for the love Sitchu Adelaide <3

10.01.2022 Lil bit of Channel 7 love. Hit play, we're the last on the list.

06.01.2022 See u later gang, we're off on hols. Back on Tues 005 Jan 2021!! #blessedbethyfamily

05.01.2022 We are back at it on the 2-square metres rule as of right... now! Our bookings hotline is open, but these tables will fill fast - so be quick, let's party!

05.01.2022 FROM THE AFRICOLA BOOK DAHL W SPICED BUTTER INGREDIENTS 250g split pigeon pea lentils 1 onion, chopped... 2 tomatoes, chopped 1-2 green chillies, chopped or slit lengthways 1cm piece of fresh ginger, finely chopped 1 tsp ground turmeric Pinch of asafoetida 1-2 tbsp thick double cream 1-2 pinches of garam masala 1 tsp crushed dried fenugreek leaves 1 tbsp chopped coriander leaves Sea salt 1 tbsp chopped coriander leaves, to serve Green mango atchar, to serve Small piece of natural charcoal DHUNGAR METHOD (OPTIONAL) 1/4 tsp ghee or oil TEMPERING 1-2 tbsp butter or ghee 1 tsp cumin seeds 2-3 dried red chillies Generous pinch of asafoetida 5-6 garlic cloves, finely chopped 1/2 tsp red chilli powder METHOD To prepare the lentils, rinse and add them to a pot with the onion, tomato, green chilli and ginger, then add about 1 litre of water. Add the turmeric and asafoetida, stir well and heat. Cook the lentils for about 1 hour until they become soft and creamy. Mash the dahl with a wired whisk or spoon to get a medium consistency. Simmer the dahl for 3-4 more minutes after mashing. Once the desired consistency is reached, add the cream, garam masala, crushed kasuri methi, coriander leaves and salt. Switch off the heat and mix well. Check the salt before you add the tempering. Next is the dhungar method of flavouring the dahl. With tongs, burn the charcoal until it becomes red hot. Place the charcoal in a small steel bowl. Pour 1/4 teaspoon of ghee on the charcoal. Fumes will emanate. Place this bowl on the dahl. Cover the pot with a lid and let the dahl infuse with the charcoal fumes for a minute. Remove the bowl carefully with the help of tongs and cover the dahl. To prepare the tempering, heat the ghee in a small pan. Add cumin seeds, red chilli, asafoetida and chopped garlic. Let the garlic brown and the red chilli change colour. Don’t burn them. Lastly, add the red chilli powder. Pour all the butter into the dahl. Stir. Serve the dahl with coriander and the green mango atchar. More recipes in the book. Pre-order now: https://www.booktopia.com.au/africola-//9781760523862.html A portion of the book proceeds will be donated to Sisters Inside

05.01.2022 All we want for Christmas is you. Sia Duff

05.01.2022 Wishing J.M Coetzee a very happy birthday and thank you for a pretty excellent book swap at today’s lunch! DW

03.01.2022 Hey, thanks for the shout out Warrnambool Standard!!

03.01.2022 We are deeply saddened by the passing of one of our best friends. You have meant so much to all of us over our long journey and we are so grateful to have shared our lives with you. We are so heart broken. Vale pussycat x our deepest love to Amber and the beautiful babas. Ochota Barrels

03.01.2022 FROM THE AFRICOLA BOOK VASELINE PARADE Are you tired of buying lip balms and never finishing them? Now you can! Use forgotten lip balm from your hand bag in an obnoxious flavour or just... Carmex if you’re poor. INGREDIENTS Sichuan pepper, salt and MSG, for rimming 60 ml (2 fl oz) tequila 30 ml (1 fl oz) Cointreau 15 ml (12 fl oz) lime juice Sugar syrup (if you need it) Ice METHOD Rim your glasses with your forgotten lip balm. Dip them in your salty Sichuan flavour enhancer. Put all the other ingredients in a protein shaker (you know, the one you bought when you took those ‘before’ photos). Top up with ice. SHAKE SHAKE SHAKE Pop the lid of the protein shaker and pour into glasses. Voila, as they say in France. This recipe can be held in the fridge. Just remember that fresh citrus doesn’t hold, so blend your alcohol and sugar and add your citrus when you’re ready to shake. It can also be done as a punch and works great poured over ice with pre-rimmed or DIY rim glasses ready-to-go, which people can then fill themselves. A portion of the proceeds from the book will be donated to Sisters Inside, a versatile and powerful Queensland-based organisation. Sisters Inside both strategically advocates for the unmet human rights of women in the criminal justice system, and provides services to address their more immediate needs. We encourage you to read more into the important work they are doing. Pic by Simon Bajada. More recipes in the book. Pre-order now: https://www.booktopia.com.au/africola-//9781760523862.html

01.01.2022 Chocolate sorbet, pepita crumb and passionfruit. You'd be nuts not to try it. Josh Geelen