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…
“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…
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,…
Chefs Garth Stroebel (right) and Paul Hartmann (left) give us a taste of life in the kitchen at the South African Chefs Academy in Cape Town. RICHARD HOLMES A…
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 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…
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…
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 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…
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…
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…
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 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,…
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…
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…
