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Welcome to our new weekly newsletter!
It’s a new year that I’m sure is going to be full of new and exciting restaurant developments. While our online editor, Kobus, will keep you updated on the latest news, you’ll now be hearing from me more regularly – largely about my latest gourmand tasting experiences, but also about anything and everything that I love most about the restaurant industry.
I’m eager to hear what restaurants will focus on this year, so, to pay tribute to the 2008 Prudential Eat Out Top 10 restaurants I asked them what they were going to do slightly differently, if anything at all. Read their responses below.
If there is anything you would like to know or see on the website, let me know, I would love to hear from you.
Happy Eating
Abigail
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Michael Broughton
"This year I plan to become more customer-focused and provide diners with even more value for money. This, however, does not mean I’m going to change my style or quality of food, I will just become more creative with less expensive ingredients!"
Terroir, Stellenbosch
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Jackie Cameron
"I want to explore our local market even more and utilize every ingredient that is home grown and proudly South African! People play a vital role in my daily job and I plan to spend more time with my guests to fully understand their needs and to always evolve!"
Hartford House, Mooi River
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Bertus Basson
"2009 is a year of quality produce, using seasonal ingredients and, most importantly, local ingredients. I believe in using local seasonal produce that complement my style of cooking and brings out more flavour!"
Overture, Stellenbosch
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David Higgs
We plan to expand our wine list and keep up with the changes that are happening around us. I want to keep on growing my style of cooking and explore different cooking methods like sous vide.
Rust en Vrede, Stellenbosch
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Luke Dale-Roberts
I am still going to explore Asian flavours but also explore cooking with earthy flavours. Think smoked mushrooms, pork belly, mushroom and balsamic relish and truffles. Ingredients like corned duck, duck eggs, duck foie gras and lentils are all ingredients I want to use and evolve my menu with.
La Colombe, Cape Town
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Margot Janse
The first major resolution for Le Quartier is to pair every dish on our menu with a wine or an equally exciting beverage. I also plan to focus on more simplicity in my food, but still retaining a sense of excitement and discovery.
The Tasting Room at Le Quartier Francais, Franschhoek
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Laurent Deslandes
Fresh local ingredients are still on top of our list and we will keep on exploring local producers and new flavours! Our menu will remain evidence of our food philosophy and customers will continue to find their favorite classics on our menu.
Bizerca Bistro, Cape Town
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Phillipe Wagenfuhrer
Being a top 10 chef I believe it is my responsibility this year to train the Joburg palate. I will keep on pushing the standard of food we serve here and take the customer thoughts into account when designing the menu. My staff play a key role in the success of the restaurant and I will keep on uplifting their skills and knowledge this year!
Roots, Forum Homini, Johannesburg
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Chantel Dartnall
I plan to have much more fun this year! Once a month we are going to have themed dinners that are different from our normal menu. The restaurant will also focus more on degustation menus and offer diners a seasonal, lighter degustation menu.
Restaurant Mosaic, Pretoria
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George Jardine
I
plan to have much more fun this year! Once a month we are going to have
themed dinners that are different from our normal menu. The restaurant
will also focus more on degustation menus and offer diners a seasonal,
lighter degustation menu.
Jardine, Cape Town
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