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Eat Out judging insights: Bread course continues to be elevated and a conscious focus on reducing waste

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As we head into the last stretch of the 2024/2025 Eat Out judging season, we’re lifting the curtain on this exciting eight-month-long journey to give you an exclusive glimpse into the experiences and discoveries that have guided our judges in identifying the country’s best restaurants. This is the last in a series of eight articles revealing insights gained from Eat Out’s meticulous judging process. 

To protect their anonymity, our judges will be referred to by number – allowing their experiences, not their identities, to take centre stage. 
 

Judge 8
 

What has surprised you the most during the judging process so far?
Chefs and wine service in South Africa continue to push boundaries, with chefs cooking from the heart and soul. It’s inspiring to see how they elevate South African cuisine through storytelling and meaningful collaboration with their suppliers.

What emerging trends, themes, or innovations have you noticed?
Bread service continues to be elevated, showcasing creativity and attention to detail. Fermentation has evolved from a trend into a refined technique that enhances flavour profiles. There’s a noticeable focus on reducing waste and incorporating “good-for-you” elements into dishes. Bananas have taken centre stage in desserts, with chefs finding innovative ways to highlight this humble fruit. Storytelling has become a prominent theme, with many dishes inspired by the cherished recipes of mothers and grandmothers. Plant-based offerings are making their way onto menus, often replacing expected protein courses with thoughtfully prepared vegetables. There have been some adaptions of ‘surf and turfs’ and  cheese courses are being celebrated and given a well-deserved spotlight. On the wine front I’ve noticed the Colombard grape variety has featured more. 

What ingredients have appeared most frequently across the restaurants you’ve visited?
Sil-gochu (Korean chilli threads), patterned tuilles, curry leaves, sea bass, Wagyu, banana desserts, dune spinach, seaweed, nasturtium leaves and petals. 

What’s been your general impression of service across the restaurants you’ve visited?
For me, service matches the restaurant’s philosophy. There are many components, but in general there has been cohesive training, with staff demonstrating good knowledge of ingredients and wine pairings. However, water is often not refilled and not kept on ice. 

 What are you most looking forward to as we move into the second half of the judging process?
I am looking forward to experiencing preciseness and brave paired-back cooking together with consistency. I’m on the search for the best whisky sour and the classic balanced negroni… And if a sommelier can change my perception of a Sauvignon Blanc.  

I can’t wait to hit the season and enjoy eating in busy restaurants and eating summer seasonal menus. I’d like to see petit fours packed to take home as a beautiful reminder.  

The Eat Out Woolworths Restaurant Awards will culminate in a celebration of excellence on 31 March 2025. Read about Eat Out’s rigorous judging process here.  

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