What’s cooking at Bistro Dom
Waymouth Street restaurant Bistro Dom is constantly adapting its menu to suit the seasons, and with spring in the air chef Duncan Welgemoed is currently serving up ingredients including ants (yes, ants) and wild garlic.
What is your approach to the menu at Bistro Dom? How often does it change?
Our approach is that everything is done in-house; nothing bought in. We use the best suppliers in the state and have a hand in the growing and in some cases rearing of our ingredients. Our menu changes every few days, depending on what ingredients are available.
What is your specialty?
We don’t have any signature dishes as such, because we are constantly evolving as a team. We have a certain style that we stick to and make sure the produce speaks for itself.
What seasonal ingredients are you enjoying cooking with (other than roasted ants, which have recently been served with bitter leaves and cultured curd)?
My favourite ingredient at the moment has to be wild garlic.
How are you using it on the menu?
We break the plant into three, using the flowers as garnish, wilting the stem and braising the bulb. It’s very versatile stuff.
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How would you suggest people might try using wild garlic at home?
You can use it as a green, so as you would treat baby spinach or chard. It only needs 30 seconds in a pan with a knob of butter and seasoning.
Where do you source your ingredients?
Our fruit and veg is grown exclusively for us in Basket Range, our beef comes from Richard Gunner, fish from Fergusons, and lamb from my wife’s family property in Hawkers Creek in Kapunda.
