Arts, Music & Culture Drums and delicious delicacies for An Evening in Africa

Photo of Grace Millimaci

A talented chef and a composer team up to deliver the flavours and sounds of an entire continent.

“Trip-elle-ette-trip-elle-ette-trip-elle-ette...” And so began what was, for many, our first drumming lesson.

Musician Steve Richter joined The West Australian Travel editor Stephen Scourfield for West Travel Club’s special event, An Evening in Africa.

The literary, musical and culinary journey through Africa was held at the University Club of WA, where talented chef Costa Simatos ensured the delicious flavours of an entire continent shone throughout dinner.

A highlight of the entree tasting plate was a crocodile spring roll with pickled watermelon. 

Scourfield shared stories of his adventures in Africa — accompanied by the music of composer Richter.

One of the most popular parts of the night was when more than 80 drums were brought out for guests to play with during a drumming workshop led by Richter, who used various methods to teach everyone the basics of the musical instrument.

Among those techniques was breaking the word “triplet” down to create a beat (at least I think that’s what we were attempting) with different sounds.

It sounded OK until Richter assumed we could handle a slightly more complicated beat, which had many guests in stitches. What we lacked in musical competence we more than made up for with loads of enthusiasm.

The evening was presented in partnership with Travel and Cruise Fundamentals, specialists in arranging travel to Africa (travelandcruise.com.au).

AN EVENING IN AFRICA — THE MENU...

Bread Basket

Freshly baked bread rolls with cold smoked butter 

Entree Tasting Plate

Cape pickled fish salad with charred bread and baby herbs

Crocodile springrolls with pickled watermelon and chermoulah sauce

Chicken, coriander and mango with a Mozambican piri piri mayonnaise

Venison and beetroot carpaccio with yoghurt and pumpkin 

Main Course

Baked beef bobotie with grilled ugali, baked gem squash, stewed onions and kale greens, chakalaka chutney

Dessert

Brandy pudding tart, whipped double cream and pecan nuts, salted caramel

Duration: 00m55s

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