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15 minutes with Gordon Ramsay
We caught up with the star of Hell's Kitchen to find out more about what he’s been up to, his views on vegetarians, female chefs and the worst dish he’s ever cooked.
We caught up with the star of Hell's Kitchen to find out more about what he’s been up to, his views on vegetarians, female chefs and the worst dish he’s ever cooked.
Catching up with Haute Cabrière’s new head chef
After extensive refurbishment, Franschhoek’s Haute Cabrière Cellar Restaurant has opened its doors with a new head chef at the helm. Eat Out catches up with Ryan Shell.
After extensive refurbishment, Franschhoek’s Haute Cabrière Cellar Restaurant has opened its doors with a new head chef at the helm. Eat Out catches up with Ryan Shell.
Fusion food, not confusion food
Sel et Poivre
Hailing from Burundi, and completing classical training in Belgium makes for some fairly diverse culinary influences. Lisa van Wyk chats to Sel et Poivre's Coco Reinarhz.
Sel et Poivre
Hailing from Burundi, and completing classical training in Belgium makes for some fairly diverse culinary influences. Lisa van Wyk chats to Sel et Poivre's Coco Reinarhz.
La Colombe's new star
As the new executive chef of La Colombe, Scot Kirton has big shoes to fill. Andy Fenner chats to the man tasked with keeping Luke Dale Roberts' legacy alive.
As the new executive chef of La Colombe, Scot Kirton has big shoes to fill. Andy Fenner chats to the man tasked with keeping Luke Dale Roberts' legacy alive.
Ciao Baby Cucina’s Bonfas Ncube
It may not focus on fine dining, but managing Ciao Baby Cucina's busy kitchen is no easy task. Eat Out chatted to Bonfas Ncube, kitchen manager of Eden on the Bay's branch, to find out...
It may not focus on fine dining, but managing Ciao Baby Cucina's busy kitchen is no easy task. Eat Out chatted to Bonfas Ncube, kitchen manager of Eden on the Bay's branch, to find out...
Flying high
Cape Town institution, Five Flies has some new tricks up its sleeve. Katharine Jacobs catches up with chef Greg Baverstock to find out about their new direction, and Greg’s twin passions of curry and dentistry.
Cape Town institution, Five Flies has some new tricks up its sleeve. Katharine Jacobs catches up with chef Greg Baverstock to find out about their new direction, and Greg’s twin passions of curry and dentistry.
La Motte: a culture of wine-making excellence
Edmund Terblanche has a pretty nifty job. As wine-maker for the beautiful La Motte estate, not only does he spend his days in the company of his own award-winning wines, but every year he travels to a French cellar to learn from them, and has been everywhere from Hungary to Canada, California to China, on research trips.
Edmund Terblanche has a pretty nifty job. As wine-maker for the beautiful La Motte estate, not only does he spend his days in the company of his own award-winning wines, but every year he travels to a French cellar to learn from them, and has been everywhere from Hungary to Canada, California to China, on research trips.
Bjorn to cook
A gleaming soup spoon peeks out of the left-sleeve pocket of Bjorn Dingemans’s chef's jacket after a relatively quiet lunch service. “You won’t find any fingers in my pots,” smiles the 23-year-old head chef with quite an enviable air of confidence.
A gleaming soup spoon peeks out of the left-sleeve pocket of Bjorn Dingemans’s chef's jacket after a relatively quiet lunch service. “You won’t find any fingers in my pots,” smiles the 23-year-old head chef with quite an enviable air of confidence.
Elephants in the kitchen
Chef Marshall Petla is an inspiring man. Despite starting out as a barman with no formal training, he’s managed to rise through the ranks to become a head chef. Today, he manages the kitchen of the five-star Gorah Elephant Camp...
Chef Marshall Petla is an inspiring man. Despite starting out as a barman with no formal training, he’s managed to rise through the ranks to become a head chef. Today, he manages the kitchen of the five-star Gorah Elephant Camp...
Finding Tuscany in Tshwane
Anyone who has stuck their nose through the doors of Pretoria’s Ritrovo Ristorante knows that this magnificent restaurant is as much about food as it is about friends and family. The Mazzone father-and-son team, the gentle Giovanni and his dynamic son Fortunato, have established the ground rules that have turned this into a Gauteng beacon for Italian food lovers.
Anyone who has stuck their nose through the doors of Pretoria’s Ritrovo Ristorante knows that this magnificent restaurant is as much about food as it is about friends and family. The Mazzone father-and-son team, the gentle Giovanni and his dynamic son Fortunato, have established the ground rules that have turned this into a Gauteng beacon for Italian food lovers.
Fine vine
Thinus Krüger is a busy man. Boschendal’s red wine maker has spent the past few months hauling in tonnes of freshly-harvested grapes, racking them into tanks, and watching sugar levels like a hawk. We caught up with him to get the scoop on this year’s harvest, finding balance in wine, and what he’d drink on his deathbed.
Thinus Krüger is a busy man. Boschendal’s red wine maker has spent the past few months hauling in tonnes of freshly-harvested grapes, racking them into tanks, and watching sugar levels like a hawk. We caught up with him to get the scoop on this year’s harvest, finding balance in wine, and what he’d drink on his deathbed.
Bubbly Lizelle
Smiley Lizelle Gerber is Boschendal’s white winemaker. When she’s not turning grapes into wine, she indulges in her other passion, gardening. This can involve anything from planting poppies, to chasing her husband, Gawie, around the garden.
Smiley Lizelle Gerber is Boschendal’s white winemaker. When she’s not turning grapes into wine, she indulges in her other passion, gardening. This can involve anything from planting poppies, to chasing her husband, Gawie, around the garden.
Cuvée goes Rosé
From February until the end of April, Cuvée restaurant at Simonsig Estate will be featuring dishes inspired by the perfectly pink Simonsig Kaapse Vonkel Brut Rosé. Each week, Cuvée’s head chef, Shanel Gildenhuys, will unveil a new creation to complement the South African Pinotage-driven Cap Classique.
From February until the end of April, Cuvée restaurant at Simonsig Estate will be featuring dishes inspired by the perfectly pink Simonsig Kaapse Vonkel Brut Rosé. Each week, Cuvée’s head chef, Shanel Gildenhuys, will unveil a new creation to complement the South African Pinotage-driven Cap Classique.
New beginnings at Glen Carlou
Walking into the open-plan tasting room and restaurant at Glen Carlou winery in Paarl, you’d be forgiven for thinking that you’ve just entered an upmarket game lodge. It’s the wine, and now the food, however, which take centre stage for Glen Carlou’s guests as the estate introduces its newly renovated kitchen and menu.
Walking into the open-plan tasting room and restaurant at Glen Carlou winery in Paarl, you’d be forgiven for thinking that you’ve just entered an upmarket game lodge. It’s the wine, and now the food, however, which take centre stage for Glen Carlou’s guests as the estate introduces its newly renovated kitchen and menu.
Fine dining in Limpopo
Andre Gerber has a lot to smile about. Despite being only 25 years of age, he has just been promoted to head chef of the five-star Camp Jabulani. There is no ocean in sight but Andre is making waves in the Limpopo province. We chatted to him to find out more about his passion, inspiration and plans for Valentine’s Day.
Andre Gerber has a lot to smile about. Despite being only 25 years of age, he has just been promoted to head chef of the five-star Camp Jabulani. There is no ocean in sight but Andre is making waves in the Limpopo province. We chatted to him to find out more about his passion, inspiration and plans for Valentine’s Day.
Love in Stanford
If soulmates exist, then Peter and Mariana Esterhuizen fit the profile. Cupid intervened early on, with these lovebirds meeting before they could even walk. The couple own and run the incredibly popular Mariana’s Home Deli and Bistro, nestled in the quaint little village of Stanford, near Hermanus.
If soulmates exist, then Peter and Mariana Esterhuizen fit the profile. Cupid intervened early on, with these lovebirds meeting before they could even walk. The couple own and run the incredibly popular Mariana’s Home Deli and Bistro, nestled in the quaint little village of Stanford, near Hermanus.
Party like it’s 1999
Café 1999 is a favourite of the Durban dining scene and has been so for the past 10 years. 2011 marks the 10th anniversary of this much-loved eatery and we caught up with head chef and owner, Marcelle Roberts, to find out the secret of Café 1999’s success and what the future holds.
Café 1999 is a favourite of the Durban dining scene and has been so for the past 10 years. 2011 marks the 10th anniversary of this much-loved eatery and we caught up with head chef and owner, Marcelle Roberts, to find out the secret of Café 1999’s success and what the future holds.
Seven is a lucky number in the Overberg
Seven Springs is probably one of the most talked about wineries in 2010, with its sauvignon blanc generating mass debate on twitter and various wine and food blogs. The winery’s talented young winemaker, sales and marketing manager, Riana van der Merwe, describes her job as “living the dream”.
Seven Springs is probably one of the most talked about wineries in 2010, with its sauvignon blanc generating mass debate on twitter and various wine and food blogs. The winery’s talented young winemaker, sales and marketing manager, Riana van der Merwe, describes her job as “living the dream”.
Putting down roots in Joburg
Allistaire Lawrence, the 27-year-old head chef of Eat Out Top 10 finalist Roots, at the five-star Forum Homini Hotel at the Cradle of Humankind, considers himself a Capetonian who has learnt to adapt to Joburg’s tastes and palates.
Allistaire Lawrence, the 27-year-old head chef of Eat Out Top 10 finalist Roots, at the five-star Forum Homini Hotel at the Cradle of Humankind, considers himself a Capetonian who has learnt to adapt to Joburg’s tastes and palates.
Having a ball at the bistro
For someone with no formal training, Brad Ball, chef at Steenberg's Bistro 1682, certainly knows all the right ingredients for a successful restaurant. After working and travelling extensively for about three years, when he worked for some inspiring chefs, Brad returned to South Africa with the idea of creating his own contemporary and modern style of bistro cooking.
For someone with no formal training, Brad Ball, chef at Steenberg's Bistro 1682, certainly knows all the right ingredients for a successful restaurant. After working and travelling extensively for about three years, when he worked for some inspiring chefs, Brad returned to South Africa with the idea of creating his own contemporary and modern style of bistro cooking.
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