Asked to take time out from fine dining David Higgs invited some mates for brunch on his day off. Although the mood was jovial, David’s exacting standards and plating style refused to settle into something more casual. By Kim Maxwell Foodies often say they can see a chef’s personality and style in how he or she plates food. In the case of David Higgs, a perfectionist tendency results in intense self-scrutiny and a fixation that what appears on the plate should be “just so”. Easy buffet-style platters scattered with ingredients are not an option for this chef, who by his…
Neill Anthony is a personal chef based in Cape Town. For private dining or party enquiries call 072 584 7851 or visit www.neillanthony.com.
We are fortunate in South Africa to have both bush and beach in our backyard. So it seems surprising that one of the first lodges to combine the two has only been open for just over a year. LISA VAN DER KNAAP spent some time at Oceana Beach and Wildlife Reserve, poised to become one of the Eastern Cape’s top luxury destinationsLISA VAN DER KNAAPIt took American property developer Rip Miller just under half an hour to buy a 1 000 hectare piece of land on the Eastern Cape coastline and nearly half a year to tell his wife about…
TO DRINK: Miles Mossop Saskia 2007’s marmalade character is perfect for the chicken and mozzarella.
Grilled fish with Moroccan lentils, butternut fondant and grilled asparagus is the perfect lunch or dinner. It is refreshing and pairs well with La Motte Sauvignon Blanc.
Fresh seasonal berries complemented by rosé bubbly give this cocktail its gorgeous colour.
The retro version takes a back seat with a decadent new take on an old favourite.