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Profiles

May 2012 releases

Sally Bee, Jennifer Irvine, Serge Dansereau and more… By Andrea Pafitis-Hill FRENCH BISTRO (Flammarion, R435) In featuring 12 of the best bistros in Paris, Bertrand Auboyneau, owner of the…

August 2012 releases

Claudia Roden, Gary Mehigan (MasterChef Australia, Gok Wan and more… By Andrea Pafitis-Hill LEMONGRASS AND GINGER (Duncan Baird Publishers, R303) Leemei Tan, author of food blog, My Cooking Hut,…

July 2012 releases

Ariana Bundy, Karen Dudley, Jared Ingersoll and more… By Andrea Pafitis-Hill OCCASIONS (Human & Rousseau, R200) François Ferreira heads up the Eden School of Culinary Arts in George and…

Franc Lubbe

“I’m a sucker for sweets… a chocolate monster!” enthuses Franc Lubbe, executive chef at the Mount Grace Country House & Spa in Magaliesberg, as he takes a scoop of…

Marcelle Roberts

Cafe 1999’s chef has opened a new Durban eatery named Unity and is contemplating even further expansion. TRACY GIELINK Café 1999, Silvervause Centre, corners Silverton and Vause Roads, Berea,…

Malika van Reenen

Executive chef Malika van Reenen and her team at the Cape Grace Boutique Hotel add a personal touch to the dining experience. By Zaza Motha “I remember my grandmother…

Chef Chantel Dartnall

Chef Chantel Dartnall makes magic at Restaurant Mosaic. LISA VAN DER KNAAP Chantel Dartnall, executive chef at Restaurant Mosaic at The Orient boutique hotel in Gauteng, has loved cooking…

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,…