AFRICAN RESTAURANT LOCATED ON EAST TERRACE, ADELAIDE. COMPACT, SIMPLE SHOP WITH A WESTERN SOUNDTRACK, AFRICAN-INSPIRED VEGETABLES, GRILLED AND SMOKED MEATS, FLATBREADS, PICKLES AND NATURAL WINE. BLOWING UP LIKE BUBBLEGUM. AFRICOLA LIVING. WE BUY GOLD. WE SMOKE THEN BASTE OUR FOODS IN THEIR OWN JUICES. OUR MENU CHANGES REGULARLY TO REFLECT SEASONALITY.

Press

At Africola, we’re into group activities. If you think you’d like to collaborate with us, we’d love to hear about your project. Shoot us an email! So far we’ve played nice with…

Binny, Matty Matheson, Acme, Rootstock, Melbourne Food and Wine, Adelaide Festival, Gorman, Electric Circus, Pinbone, Moon Park, Supernormal, Lee Ho Fook, Garagistes, Franklin, Chin Chin, Fancy Hanks, Belles Hot Chicken, Beer & BBQ Festival, Rodney Scott, The Town Mouse, Icebergs, Ochota Barrels, Jauma, Gentle Folk, Manon, Game Of Rhones, Rirratjingu Aborginal Corporation, Darwin Festival, Murdoch Hills Wine, Charlotte Dalton, VHS Wines, Koerner Wines, Mash Design, The WAW Gathering, Melbourne Moonshine, Young Henrys, Unico Zelo, Adelaide Review, Gourmet Traveller.

""Nikki is the key to the seamless operation of our Restaurant of the Year, from steering insanely busy nightly service to delivering a sometimes challenging wine and cocktail list.""

Simon Wilkinson
Adelaide Now
16/10/2017

Africola Brings Home a Hat

www.goodfood.com.au
13/09/2017

Nikki Friedli Wins at 2017 Women in Foodservice Awards

www.foodservicenews.com.au
16/10/2017

Nikki Friedli Wins 2018 Citi Service Excellence Award

Good Food Guide Editors
www.goodfood.com.au
13/11/2017

Africola Wins 2017 Adelaide Advertiser Restaurant of the Year

Simon Wilkinson
The Advertiser

"Africola may well be the hottest restaurant in the country. There was nothing like it before; there still isn’t. It’s just... better. It’s like Ottolenghi on steroids, with a sense of humour."

John Lethlean
The Australian
25/11/2016

SIMON WILKINSON REVIEWS AFRICOLA

SIMON WILKINSON
The Advertiser

"Africola is part food / beverage / good times; part culinary archaeology. It’s a memory trip for the chef siphoned through a career in modern fine dining, and what comes out at the other end is unique. Welgemoed wears his heart on his sleeve that gives Africola so much soul, so much substance. As we said, unique."

The Australian
12/10/2016

AFRICOLA, ADELAIDE: DUNCAN WELGEMOED LOOKS TO MAGHREB

JOHN LETHLEAN
THE AUSTRALIAN
05/10/2016

REVIEW: AFRICOLA

Paul Wood
The Adelaide Review