The sounds, smells, and tastes of the bayou are heading to Melbourne’s Ding Dong Lounge late July, with the arrival of the King Creole kitchen serving Creole and Cajun cuisine.
Creole cuisine is based on European techniques and although it has French roots, it has also been greatly influenced by Native America, Germany, England, Spain, Italy, and Africa.
Cajun cuisine is best described as country French cooking with local ingredients, served with white rice, and sourced from the rivers, streams, bayous and swamps of Louisiana.
In late 2012, Ding Dong owner Bill Walsh set out on what has become a year-long journey to open Melbourne’s first authentic Louisiana kitchen.
Walsh believes that in addition to sharing a rich musical heritage, New Orleans’ and Melbourne’a culture are also closely linked.
“Both cities have abundant access to fresh produce, an earthy palate, and a sound ear for a great tune,” explains Walsh, who points out that both regions were settled by European migrants, who brought their customs and traditions with them, including their cooking skills.
“Both regions are also in close proximity to the coast, also, rivers and streams. Born out of hardship, New Orleans is the birthplace of Jazz, and whilst we did not endure a civil war, we have strong Celtic protest music connections best exemplified by the Eureka stockade.”
Inspired by nostalgic memories of his earlier days touring around America with his punk band the Cosmic Psychos, Walsh soon determined that authenticity and honesty would be the key bringing a little southern hospitality to Melbourne.
Bill had purpose built a kitchen then hatched a plan that involved sourcing a real deal Louisiana chef, “I just thought why would I bother attempting to approximate this cuisine, I’m gonna present an opportunity to somebody from that part of the world, sponsor them out here to cook for us, and show other chefs how it’s done!”
“There’s an unrivalled warmth invoked by Louisiana cuisine,” explains Walsh. “It may just be the southern hospitality, but I’d prefer to think that the cooking represents the soul of the region; Gumbo, Oyster Pie, Blackened Fish all invoke a sensory expectation.”
Earlier this year Walsh followed his soul all the way to the swamps of Louisiana in search of his chef, with his stomach finally leading him to the crescent city, New Orleans.
“I travelled far and wide from NOLA to Lafayette, Baton Rouge, and Lake Charles. I wasn’t just looking for someone to produce great tasting food, I was also in search of someone who could bare the soul of these cuisines,” explains Walsh.
“I enlisted the help of an old school friend and a hospitality buddy of mine who worked kitchen, and bar respectively in NOLA. We advertised locally and received an astonishing 50 applications! I didn’t need much of an excuse, and I quickly realised that I would need to go there and listen to their stories.”
Applicants included, New Orleans chef of the year, several restaurant owners, and many talented cooks. He flew to New Orleans in January, and began the process of selecting his chef, returning in March to finalise his selection.
Direct from New Orleans, Head Chef Chris Weysham, will introduce Melbourne diners and music lovers to his Cajun heritage and home style, Louisiana cooking.
Chris is a graduate of the University of Louisiana, and the San Diego College of Culinary Arts, where he graduated with high honors. Excited to be chosen for such a unique adventure, he – and his partner Amy – will relocate to Melbourne to set up, and run the kitchen with Ding Dong owners Bill Walsh, his wife Simone, and Darve Smith.
“We’ll do our best to put a smile on your face,” says Walsh. “But I’m gonna leave the best for last and have our new Chef Chris Weysham describe what we’ll have in store for y’all.”
“The restaurant will be a casual affair,” explains Weysham. “We’ll be serving lunch and dinner, with a focus on home cooked dishes with a modern twist, including, Gumbo, Blackened Fish, Po Boy sandwiches, muffulettas, Jambalaya, crab cakes, and Oyster Pie, and will be using only the freshest seasonal produce available.”
Weysham will be arriving in Australia later this month and is eager to share his cultural heritage.
“I’m going on this adventure because it’s an amazing opportunity to share my love and passion for New Orleans cuisine and culture with Australia,” says Weysham.
“It’s also a great chance to bring authentic Southern hospitality down under. My hope is that when people dine with us they not only enjoy the food, but also get a feel for the soul of the New Orleans. Our secret as we say down here is that “we cook with love,” and hopefully that comes through in the food.”
Walsh has also borrowed from Melbourne’s cultural heritage, and will be bringing a bit of the Continental Cafe back when Ding Dong Lounge begins offering dinner shows, highlighting the talents of some of Australia’s greatest performers, and songwriters, in a band room recently refurbished and redesigned to suit both functions.
King Creole @ Ding Dong Lounge is expected to open late July.
