ABBF welcomes Duncan back in 2017 as our BBQ Ambassador; he will be curating the menus of all BBQers.
He is a man that should need little introduction, at the helm of the Africola juggernaut he is recognised far and wide for cringing the party to cooking. Growing up in South Africa, with a chef father, Portugese and Italian godparents, a music addiction, and the fraught, cultural melting-pot that is the society of South Africa have developed the core of Welgemoed’s cooking ethos; do it with love, take no prisoners, buck trends.
Fast-forward through a few stints in prestigious kitchens all over the world, a bucket of awards including the ‘tiser’s Chef of the Year in 2013, a stack of festival feats and he comes on board with the most experience cooking good food for the masses, enjoyed with beer and rock’n’roll than anyone we could think of.
Dead Set on Life, The Social Group, Parts & Labour (Toronto, Canada) with Comida Catering Co. (Adelaide, Australia).
Matty Matheson has transformed from early New Brunswick beginnings to the newly appointed face of a TV chef. Matheson hasn’t exactly followed the regular trajectory and his show Dead Set on Life, certainly doesn’t fall under the constraints of cookie cutter food shows. Now in its third season on VICELAND the half hour series see Matty travelling the world and paying homage to the people, dishes and culture of the places he visits.
working with MATTY MATHESON.
Comida Catering Co is run by husband and wife team Brad & Fiona Sappenberghs. Brad is a qualified chef and has been leading the way in top Adelaide restaurants and overseas for over 10 years. His passion for Spanish food has grown over the years and it was whilst holidaying together in Madrid a few years ago that Brad and Fiona decided to bring some Spanish love back to Adelaide. Beginning with their catering company in 2012 and now their café at Stall 11 in the Adelaide Central Market, Comida is fast becoming one of the most popular eateries in the city. It’s quirky, a little bit different and very, very cool – that’s why the ABBF is pretty excited about welcoming Comida back to the festival this year to create alongside Matty Matheson – for his first time in Adelaide!
Smith & Daughters (Melbourne, Australia).
Shannon Martinez, who runs the Smith & Daughters vegan restaurant in Fitzroy with business partner Mo Wyse, loves the challenge of serving up tasty meat-free options. She’s actually not a vegan – and says that’s what gives her an edge. Her cooking challenges vegan preconceptions and assembles recipes that blow taste buds out of the water. Featuring ‘chorizo’ and potato, Spanish ‘meatballs’ in a saffron almond sauce, chipotle cashew ‘cheese’, ‘tuna’ and green pea croquettes to doughnuts – her new age veganism gives new life to classics and appeals to meat and vegetarian eaters alike.
present JK BBQ & Smoke (Bowden, Australia)
A man who in Adelaide should need little introduction, stepping away from the long shadow of his father Peter and the restaurant which adorned their last name for over two decades, Chris and long time collaborator and friend Kane Boase (2KW, Fino Seppeltsfield) will be presenting their brand new Yoder beast at ABBF for the first time.
– Fancy Hank’s (Melbourne, Australia) with Low & Slow (Port Adelaide, Australia)
Australian BBQ royalty, Fancy Hank’s, are coming to Adelaide for the very first time to show off their traditional American-style slow cooked BBQ. Together with Low & Slow American BBQ (by their own admission) serves up some of the most finger lickinest, lip smackinest’ American style BBQ in Adelaide. Ribs, pulled pork, brisket, all the hits. ABBF is pretty damn excited to see what all the fuss is about.
LOW AND SLOW
Southern style slow cook.
Morphing from food truck to legitimate bricks and mortar smoking joint, Low & Slow American BBQ (by their own admission) serves up some of the most finger lickinest, lip smackinest’ American style BBQ in Adelaide.
Morphing from food truck to legitimate bricks and mortar smoking joint, Low & NOLA Adelaide brings the flavours, sounds and atmosphere of New Orleans, Louisiana to Adelaide’s East End. NOLA’s food takes inspiration from the Cajun and Creole influences of New Orleans whilst utilising fresh produce from local suppliers. Our now famous fried chicken uses only free range chicken thigh so no need to worry about those pesky bones.
GILBERT STREET WINGS
Starting up over 10yrs ago & being one of the first in Adelaide cook real Buffalo wings they have now become an institution on Thursday nights only.
So popular that pre-ordering days before is the only way you can get to try these tasty wings. Being one of the most popular food stall at the ABBF, be quick to get a kilo or 2.
4 flavours/sauces to choose from. Buffalo, smokey Maple Caramel, BBQ & suicide.
Lyndoch Hill – If You’re Game
Based in the beautiful Barossa, and bringing her pride and joy “Rosie” the massive grills on the road is one of the highlights for Chef Alana Brabin. Whilst a relaxed dining experience weekdays is the usual for Lyndoch Hill, on the weekends it’s all about the charcoal, fire and Game meat. Alana brings her passion for Wild game and local produce to this event. You can expect something easy and something very different this year… “If you’re Game”…