This hearty roast from the Africola chef is perfect for a cold winter's night — and you can recreate it at home.
Last month, a handful of Sydneysiders were given the unique opportunity to have celebrated chef Duncan Welgemoed cook for them in an intimate underground setting. As part of Red Rock Deli’s Secret Supper series, Welgemoed — known for his popular Adelaide restaurant Africola — popped up to Sydney to host two spectacular three-course feasts.
Welgemoed cooked up a smoky storm with a menu inspired by Red Rock Deli’s new limited-edition flavour — flamed-grilled steak and chimichurri potato chip. In the first course, Welgemoed served slow-roasted and smoked peppers, thoum (garlic dip) and cucumbers with charred flatbreads, while his dessert was a delightful combination of tahini ice cream, baklava and mandarin oil.
But it was the main dish — slow-roasted beef rib with chimichurri — that was the real winner. And, luckily for those that missed out, or nabbed a seat and loved it so much that you want to cook it for all your mates, Welgemoed has shared the recipe with us. And, even better, you don’t need to be a pro to cook it. Read on and bookmark this one for your next dinner party — or just a chilly winter’s night when all you’re craving is a belly-warming feast.