Africola

Duncan's approach to food is fearless, take-no-prisoners, daring and exciting. Inspired by his South African heritage, Duncan has created a cookbook which encompasses the rich and varied flavours of his childhood. At the tender age of 21, Duncan was working as head chef at The Goose at Britwell Salome, Oxford, when it was awarded a Michelin star.

Duncan moved to Adelaide, Australia, where he set up his restaurant Africola. His food is cooked on fire, in embers or ashes, in ovens, or cast-iron pots - from whole smoked pig South African/Australian style, to homemade biltong, hot smoked mackerel and horseradish, whole roasted cauliflower with tahini sauce, and the world's greatest roast potato recipe for complete idiots.

The food is all about using sustainably sourced, low-impact-on-the-earth ingredients (carefully sourced meats, fish, vegetables, grains, pulses, seaweed, algae, shellfish) to create dishes that have big, powerful flavours, are punchy, bold, butch and that 'open another box in your palate and in your mind'. There is a slew of intensely flavourful, veg-forward dishes, a culinary encyclopaedia of ferments, condiments and pickles along with a solid pastry section and a bunch of ridiculous cocktails.