The Unicorn Hotel will be hosting a three-course lunch series titled My Australia, asking Australia's most interesting chefs to cook their interpretations of Australian cuisine.
Duncan Welgemoed from renowned Adelaide restaurant Africola is first up behind the pans.
For the first instalment, Welgemoed will be teaming up with Unicorn head chef James Garside. The menu will include roasted sardines with zhoug (a spicy condiment including coriander, garlic, chilli, oil and salt); peri peri chicken with boom chakalaka sauce (a South African garlic-and-chicken sauce); and a smoked-chocolate and salted butter-caramel torte.
"He's South African so thought it would be a great first step in the series to see his take on Aussie food. Duncan's style of cooking lends itself much more to an Indigenous style than modern-Australian which we think will be winner,” says Kenny Graham, co-owner of The Unicorn.
A selection of natural wines will be available at an extra cost.