At African Food Feasts, our mission is simple — to bring the vibrant flavours, traditions, and warmth of African cuisine to Sydney. From pop-up events and catering to cooking classes and handcrafted products, we celebrate the spirit of Africa in every bite. Rooted in authenticity and powered by locally-sourced ingredients, we create moments of connection through food — for families, communities, and curious food lovers across Australia.
Chef Alick was born and raised in Zimbabwe, in the Southern Region of Africa, where his love for cooking began around the fireside. After training as a chef and working in kitchens across the globe, he relocated to Sydney with a dream: to share the richness of African food and hospitality with a broader audience.
Inspired by the flavours of his childhood and the joy of communal meals, Chef Alick has spent over 20 years crafting dishes that connect people. From smoky stews to vibrant salads, his cooking blends traditional African recipes with global influences — always made with love, soul, and the freshest local ingredients.
Whether he’s preparing meals at a wedding, teaching a class, or running a market stall, Chef Alick brings people together — celebrating the beauty of culture, food, and connection.
— Chef Alick
African Food Feasts offers more than just a meal — we create experiences that celebrate Africa’s rich culinary heritage. Whether you’re planning an event, eager to learn, or simply curious about African cuisine, we have something for you.
Weddings, corporate events, birthdays and more — with bold, authentic dishes from across the continent.
Learn traditional recipes and regional techniques in a warm, welcoming setting. No experience needed!
Catch us at markets and community events across Sydney, serving up street food favourites and soulful sides.
We believe food is more than sustenance — it’s story, heritage, and community. Our mission is to reconnect diasporas to their roots and invite new audiences to explore African cuisine with open minds and open hearts. We honour traditional recipes passed down through generations while embracing the multicultural spirit of Sydney. Whether you’re discovering African food for the first time or reliving the flavours of home, we welcome you to the table.
Africa’s culinary diversity is rich, vibrant, and rooted in centuries of tradition. Here’s why more people in Sydney are discovering and loving African food — and how African Food Feasts brings that to life.
Africa isn’t a single cuisine — it’s a continent of over 50 countries, thousands of ethnic groups, and countless regional dishes. Each region has its own cooking traditions, shaped by geography, climate, and history.
In North Africa, you’ll find fragrant tagines, couscous, and spice blends like ras el hanout and za’atar, often influenced by Berber, Arab, and Mediterranean cuisines.
In West Africa, bold, hearty stews like jollof rice, egusi soup, and peanut chicken are common — built on base ingredients like tomatoes, onions, and chili peppers. These dishes are rich in flavour and often shared communally.
East African cooking highlights grains like teff (used in Ethiopian injera), slow-cooked lentils, and spice-infused curries influenced by Indian and Arabic trade routes.
And in Southern Africa, you’ll find staples like sadza (a maize porridge), boerewors, and leafy greens simmered with peanut butter — comforting, earthy, and deeply rooted in tradition.
At African Food Feasts, we honour these differences by highlighting the distinct dishes and flavours of each region — giving you more than a meal, but a culinary journey across the continent.
African cuisine is built on ingredients that are humble yet powerful — the kind that nourish both body and spirit. These staples are used across regions but take on different forms, meanings, and flavours depending on where you are on the continent.
Root vegetables like cassava, yams, and sweet potatoes are sliced, mashed, fried, or stewed, forming the foundation of many meals. In West and Central Africa, cassava might be pounded into fufu, while in the South, sweet potatoes accompany stews or are roasted over fire.
Grains like millet, sorghum, teff, and fonio are more than alternatives to rice — they’re ancient, nutrient-dense, and deeply rooted in local agricultural practices. In Ethiopia, injera made from teff is both plate and utensil; in Zimbabwe, sadza made from maize or millet is eaten daily and always by hand.
Peanuts, lentils, and black-eyed peas are not just side dishes — they’re core to the identity of African comfort food. Think Senegalese peanut stew (maafe) or Nigerian moin moin (steamed bean pudding).
Palm oil, coconut milk, and groundnut oil bring texture and richness, while spices like ginger, cumin, turmeric, and cloves create the deep, aromatic base that makes African cooking so unforgettable.
At African Food Feasts, we source our ingredients thoughtfully, combining traditional staples with fresh, local produce to stay true to the flavours — and the soul — of African cuisine.
In African culture, food is never just fuel — it’s a moment of connection, celebration, and belonging. Meals are events. They’re prepared with care, served with pride, and shared with everyone at the table — often eaten together by hand, from a single dish.
Whether it’s a rural village or an urban kitchen, food brings people together. Elders tell stories, children laugh, hands pass bowls and break bread — and in that moment, community is nourished alongside the body.
At African Food Feasts, we carry that same spirit into everything we do — whether it’s a bustling market pop-up, a cooking class, or a wedding feast. Every dish we prepare is designed to be shared and experienced — not just eaten.
This sense of togetherness and cultural pride is at the heart of African food, and it’s what we aim to recreate with every event, every class, every flavour.
Celebrating African culture through bold flavours, shared stories, and unforgettable food — proudly based in Sydney.
Copyright 2025 © AFRICAN FOOD FEASTS All rights reserved.
Website designed by GemWeb
