Last week it was Eat Out Foodle, and this week we bring you even more exciting news, with the launch of our Food Fanatics and restaurant specials section (get all the details from the quick links below). We also highlight a new eatery in Joburg, The Birdcage, PLUS enter to win our fantastic competitions.
	Food Fanatics: follow our gang of serial restaurant reviewers
	Beat the recession with our brand new restaurant specials section!
	Personalise your Eat Out browsing experience
	New restaurant: The Birdcage in Saxonwold
	Cheers, Barack!
	Auberge Michel goes gastro-recession
	Win four R1000 vouchers for Beluga restaurant!
It seems like the entire South African cycling community is in Cape Town for the world-renowned Cape Argus Pick n Pay Cycle Tour on Sunday. Carbo load in the Mother City at these delicious restaurants: * Il Leone, Green Point * Magica Roma, Pinelands * Meloncino, V&A Waterfront * La Perla, Sea Point * Bacini's, Gardens

Thursday 3.15pm, Design Indaba 2009: The energy among chefs and foodies was unbelievable at the Design Indaba in Cape Town last week as we awaited culinary genius Ferran Adrià, voted the best chef with the best restaurant in the world (elBulli), to take the stage. This Spaniard with a passion for perfection was there to show us how he magically creates and perfects his deconstructionist approach.

The packed auditorium was loaded with anticipation and respect, and even speaking through his translator his passion for food and cooking, and the global language of chefs, was unmistakable.

The big question on everyone’s minds was how Ferran gets his creative ideas for what is considered the world’s number one dining experience?

“An idea is a very difficult thing, it is the hardest, I can’t explain. I can only explain the creative process. Creativity is part of my soul and who I am. And even after all these years I’m still amazed about the food we serve at elBulli everyday.” His current inspiration is Japan, “Not the food, but the soul of the country.”

“Creativity is not copying”, he says.  “We are all influenced by something in our past that is important. Without it there would be no creativity. Be honest with yourself,” he implored, adding that this “can be difficult especially if you are creative. Passion is the most important thing.”

Ferran, in conjunction with designers and craftspeople from all over the world also designs the crockery and cutlery for elBulli. Each item purpose-built to hold the amazing food he and his team imagine and create during the six months when the restaurant is closed.

His presentation at Design Indaba was a visual feast of explanations, preparations and concepts: how spherification (controlled gelification of liquids) was born; soya spaghetti produced with a syringe; tomato juice forced out of siphon cylinders (known as espuma which is Spanish for foam) into a balloon and dropped in liquid nitrogen to solidify, before being injected with a tomato-water foam.

Ferran spoke of ecology, education and science as a marriage within the world of design. He left us with these words: “If you can just take one inspiration away with you today, then I am happy.” A standing ovation well deserved.

More from me next week!

Abigail
Eat Out Editor