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Chefs

Chef’s night off

What do chefs do at home that they wouldn’t do in their restaurant kitchens? By Lisa van der Knaap Louise Gillett, head chef at Bartholomeus Klip Farmhouse When I’m…

Brent Assam

A young chef at the old Durban Country Club is steering this venerable institution into a new culinary era. By Tracy Gielink The Durban Country Club is an architectural…

Stefan Marais

Stefan Marais of Societi Bistro knows how to mix French class with South African comfort. Richard Holmes Winter is a time for comfort food, and in a Cape winter…

Paul Sheppard

KZN restaurateur Paul Sheppard turns comfort food into culinary nirvana with his suckling pig. Tracy Gielink Paul Sheppard, owner of Mount Edgecombe eatery Marco Paulo, has an all-consuming love…

Guy Gorrie

Innovative Izulu Hotel chef Guy Gorrie takes on the Big Five of gastronomy – taste, aroma, texture, succulence and presentation. By Ingrid Casson After studying at the Christina Martin Culinary…

coast suzi holtzhausen

Suzi Holtzhausen

Suzi Holtzhausen is in love with her fisherman’s cottage on the West Coast, and locals are in love with her indigenous dishes. By Hilary Prendini Toffoli You can always expect…

Louise Gillett

Louise Gillett of Bartholomeus Klip believes in buying local, staying seasonal and cooking to please her own palate. Richard Holmes If you ever need evidence of the changing seasons,…

Floris Smith

Chef Floris Smith has put Bushmans Kloof on the global culinary map, with earthy local flavours that match the wild landscape of the Cederberg region. By Rosanne Buchanan I…

Mark Radnay

Chef Mark Radnay heads a contemporary restaurant in Franschhoek designed to showcase local cuisine. Going back to South African roots, it’s all about comfort food with a twist. By…

Giorgio Nava

Milanese chef Giorgio Nava produces classic northern Italian recipes at both his Cape Town restaurants. By Kim Maxwell “‘Mantecatura’ means to stir,” Giorgio Nava says. “It’s what you do…

Shaun Schoeman

Shaun Schoeman’s bold use of indigenous herbs and fynbos attracts carloads of curious customers to new Fyndraai restaurant in Franschhoek. By Kim Maxwell Shaun Schoeman, 29, is head chef…

The inner circle

Only the most distinguished of Johannesburg’s hotel chefs are invited to be part of the five-star Chef’s Circle. F&HE spent a privileged morning in this exalted company By Lisa…

Andrew Draper

A man on a mission. After opening two restaurants in six months, he has emerged more passionate than ever and with his trademark humour intact. By Tray Gielink The…

Richard Carstens

Richard Carstens has opened a new restaurant, Nova in Cape Town. While showing a few culinary tricks of his trade, Richard discusses style, ingredients and unadventurous diners. By Kim…

Debbie McLaughlin

Lamb is delicious in Darling: the grazing has always been good in these green hills. That’s how Groote Post Vineyards got its name: it was the largest guarding post…

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