The story so far . . .
MATTY MATHESON’S SUPPERTIME (CANADA) | BOVINE & SWINE (NSW) x LOW’N’SLOW | SHANNON MARTINEZ (VIC) | MORGAN MCGLONE (BELLE’S HOT CHICKEN) (EVERYWHERE) | ANALIESE GREGORY (FRANKLIN, TAS) MARY’S (NSW) I THE UNICORN | ALANA BRABIN’S “IF YOU’RE GAME” | COMIDA | NOLA | GILBERT STREET WINGS |
BOSTON BAY SMALLGOODS AND THE SMOKIN’ GRILLERS
PLUS MORE TO BE ANNOUNCED
He is a man that should need little introduction, at the helm of the Africola juggernaut he is recognised far and wide for bringing the party to cooking. Growing up in South Africa, with a chef father, Portuguese 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.
Matty Matheson has transformed from his early New Brunswick beginnings to the newly appointed face of a TV chef. Matheson hasn’t exactly followed the regular trajectory both his show Dead Set on Life, and his new show Suppertime, certainly don’t fall under the constraints of cookie cutter food shows. After three seasons of Dead Set on Life, his new show Suppertime is in its first season on VICELAND.
For Wes Griffiths, it all started in Lockhart, Texas – the Barbecue Capital of America – where he was mesmerised by the sites and tastes of real Barbecue. After travelling back and forth and working with some of the best Barbecue restaurants in Austin, Wes has brought his passion and that authentic Central Texas taste to Sydney. Low and slow is how they like it in Texas and that’s how Bovine & Swine make it in Newtown. BBF is excited to bring Wes’s BBQ genius to our palettes in Adelaide this winter!
Together with Adelaide’s own 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. These boys know how to BBQ! We are excited to have them back!
SHANNON MARTINEZ an unlikely candidate to be the poster girl for plant-based dining. But she is and she’s unstoppable. Shannon is well and truly underway in her mission to change the way the world perceives plant based dining and changing the way people eat. This time, it’s coming from a different perspective. Being a meat eater gives this mega talented chef the capability to create unique tastes and textures unlike anything on the market today, ones that truly replicate meats, cheeses, and good old family recipes. Meat eating, paired with a lifetime of cooking experience (literally since she can remember), outside the box methods, and the willpower of a freight train, she will stop at nothing to try everything, and perfect her recipes until they’re suitable to her own extremely high standards.
Armed with a strong hospitality network, and proven tenure in her industry with great success in plant-based dining, Shannon has a foundation for veg food to be taken seriously in some of Aus- tralia’s most meat-driven kitchens, with some of Australia’s most unconvinced carnivorous chefs. Shannon’s converted them, taken their restaurants, sold out their seatings within hours, and shown them just how mental the market for veg food really is. Works every time.
Shannon has been cooking in kitchens for the past 20 years in Melbourne, is owner of Australia’s 2 most prolific plant-based businesses: Smith & Daughters and Smith & Deli, the best selling author of Smith & Daughters: a cookbook (that happens to be vegan), about to be author to a second book Smith & DELIcious: Deli Food (that happens to be vegan), and has been featured in all major Australian print media. Shannon has worked with the nation’s biggest food events, has produced events with VICE House of Munchies, works with Matty Matheson for BBQ festivals (veg of course) and multiple restaurant takeovers, namely Belles Hot Chicken with Morgan McGlone. Next stop, television and world domination.
Analiese Gregory is one of Australia’s most-talked-about young chefs. She currently heads up the kitchen at the Franklin in Hobart. Born in New Zealand and after having spent time in London, the kitchens of Bras in the Aubrac, and Mugaritz in San Sebastián before returning to Australia to her first role as head chef in Sydney. Gregory’s hard work and experience shines through in her dishes. Utilising fresh, local produce and Gregory’s flair, she creates tantalisingly delicious dishes. ABBF is super excited to host Analiese for the first time this year!
Original bad ass burger, beer, rock’n’roll and Jack Daniels joint from Newtown will be hitting Sydney’s Entertainment Quarter for another installment of their delicious brand of mayhem. Jake Smyth and Kenny Graham were both from a fine dining background before they opened their first post at 6 Mary Street, Newtown. As one confused journo wrote upon their opening “Don’t bother with Mary’s unless you want booze and burgers. And music. And don’t be thinking you’ll have conversations at a normal volume.” Mary’s will be bringing the party to SBBF all weekend.
With the focus on fresh and local, it goes without saying that the menu is designed carefully for each event. Alana is bringing her pride and joy “Rosie” the massive grills on the road as it’s charcoal, fire and quality fare. She brings her passion for game and local produce to this event. Something for the vegans, and of course the carnivores.
Comida Catering Co is run by husband and wife team Brad and Fiona Sappenberghs. Brad’s passion for Spanish food has grown over the years and it was while 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 in 2018!
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. Their now famous fried chicken uses only free range chicken thigh so no need to worry about those pesky bones or ethical quandaries.
Belles Hot Chicken has an intense signature crunch, coating the most succulent meat. Take your pick from tenders, wings or our drumsticks and choose from the lightly seasoned ‘southern’ all the way up to their tear-jerking ‘Really Fucking Hot’. The sandwiches and sides hail from Southern traditions and are guaranteed to be delicious every time.
Starting up over 10 years ago and being one of the first in Adelaide to 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 two.
4 flavours/sauces to choose from: Buffalo, Smokey Maple Caramel, BBQ and Suicide.
Boston Bay Smallgoods is committed to breeding Berkshire Heritage pigs, providing true free-range pork to create the highest quality smallgoods with an authentic taste.
Embracing the slow food movement, Boston Bay Smallgoods remains faithful to ethical farming practices, with an emphasis on sustainability and provenance of product resulting in a true paddock to plate experience.
Smokin’ Grillers: Passionate BBQers, competing in BBQ competitions and taking their love of low and slow cooking to the general market place, teaming up with Boston Bay Smallgoods to cook the best pork in SA and serve it direct to Festivals goers, reinforcing the conception to consumption of all thing pork and BBQ.