Kris Lloyd AM (ILF 2014)
The Advertiser
It might be a bit of a stretch, but could it be that big cheese chef Duncan Welgemoed is putting a toastie on the menu at his renowned South African restaurant and bar Africola? Not yet, but he’s made one in the lead up to next month’s CheeseFest.
Woodside Cheese Wrights’s Kris Lloyd, who is the festival’s event director, visited Africola on East Terrace. She invited Welgemoed, who will have a giant fondue at CheeseFest, to make a “Get Pickled” toastie.
Its ingredients include Beston Foods gouda and the yet-to-be-released Spring Gully Elote corn relish, which Lloyd says gives the toastie a spicy kick.