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.
This has been a passion project of Ding Dong owner Bill Walsh's since late 2012, when he first set out to open Melbourne's first authentic Louisiana kitchen. In addition to sharing a rich musical heritage, Walsh believes New Orleans' and Melbourne's culture are closely linked.
"Both cities have abundant access to fresh produce, an earthly palate, and a sound ear for a great tune," explains Walsh, who notes that both regions were settled by European migrants who brought their cooking skills with them.
"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."
More than history, Walsh was inspired by nostalgia — memories of touring around America with his punk band, The Cosmic Psychos, and experiencing southern hospitality for himself. It was the authenticity and the honesty of his hosts that stayed with him.
Bill purpose-built a kitchen, then hatched a plan that involved sourcing a real 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," Walsh continues. "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 to the swamps of Louisiana in search of his chef. "I travelled far and wide from NOLA to Lafayette, Baton Rouge, and Lake Charles," he says. "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.
"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."
In March, he chose his head chef — Chris Weysham, a graduate of the University of Louisiana and the San Diego College of Culinary Arts. 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.
"The restaurant will be a casual affair," Weysham explains. "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.
"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."
King Creole at Ding Dong Lounge is expected to open late July. The venue, which regularly hosts some of Australia's greatest performers and songwriters, will also begin offering dinner shows in a band room that was recently refurbished and redesigned to suit both functions.
