Whether at a boozy birthday bash or on set for GT, restaurant folk sure
know how to have a good time. We hear from Australian chefs and
hospitality figures about their wildest parties and rock-star moments.
L FE OF
THE PARTY
Duncan Welgemoed
Chef & owner, Africola, Adelaide, SA
I was invited to a wedding because I
happened to be at the dinner where
the groom proposed. I didn’t know
them at all, really, and reluctantly
RSVP’d. On the day, I was extremely sick with the flu
and took some antibiotics. Fast-forward to entrées,
and I was contemplating how to leave because the
food was terrible and I felt awkward being there, but
I was encouraged to stay. I started lightly drinking. The
next morning, I woke up with the worst hangover and I
had no recollection of what had transpired. I had blacked
out. Apparently I had become “best mates” with the
newlyweds: we had shots and I even danced with both
of them. Separately. My inner cringe was too much to
handle, and I subsequently ignored the invitation to
their baby shower.