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…

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…

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…

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…

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…

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…

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…

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…

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…

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…