Chef Matt Manning perfected his trade in London’s finest Michelin-starred restaurants under the tutelage of some of the best in the business, … Continue Reading Chef Matt Manning – Crub & Vine Restaurant
Bio of Chef Ashley Conquest, born 27th December 1988 I Started Baking with my Mother at the age of 9, … Continue Reading Chef Ashley Conquest – Endless Horizon Boutique Hotel
INGREDIENTS 400g Good quality Gorgonzola 70g Caster Sugar 50 g Ginger preserve 6 just-ripe Pears, peeled 5 ginger Biscuits, crumbled … Continue Reading Red Wine Poached Pear, Gorgonzola, Ginger Biscuit Crumble, Ginger Preserve, Port Glaze
Attila Bollok is the newly installed chef de cuisine. Bollok grew up in New York, but it was during visits … Continue Reading Chef Attila Bollok – Barton G.
LA COLOMBE ANNOUNCED AS SOUTH AFRICA’S NUMBER ONE RESTAURANT AT THE 2019 EAT OUT MERCEDES-BENZ RESTAURANT AWARDS
An accomplished and highly practised Executive Chef with 25 years’ industry experience, Mr Vock is an innovative, performance oriented master … Continue Reading EXECUTIVE CHEF – JOE VOCK
The chef in the pistachio-green jacket is well in the history of the Hotel Martinez. Born in Cannes, a lover … Continue Reading CUISINE BY – CHRISTIAN SINICROPI
The tale of Thai chef Khun Jirapa Kaosarang or khun Benz as she is more famously known is a remarkable … Continue Reading Chef Benz – a remarkable tale of fate and good fortune.
Q & A with a Michelin Star Chef Hiroyasu Kawate- FLORILEGE RESTAURANT -TOKYO
Adam Handling’s culinary journey started at Gleneagles where he was the first ever trainee chef, before he went on to … Continue Reading In the Kitchen with Adam Handling
Meet Wayland Green Executive Culinary Artist at Granny Mouse Culinary Artist, Wayland Green joined the Granny Mouse team in July 2015.
Born in the Italian city of Lecce, Marco left behind a career in Taekwondo to hit London by a storm … Continue Reading Chef Marco Quarta – Courthouse Hotel London
Born and raised in Durban, South Africa, homecook Deborah Bailey has had a love affair with food from an early … Continue Reading Chef Deborah Bailey – The Coloured Kitchen
Ingredient 180gr Halibut 500 ml Vegetable stock 100 ml water 100 gr sugar 100 ml white vinegar 100 gr … Continue Reading Pan fried Halibut, Minted Pea Pure, Pickle Shitake Mushroom & Roasted Baby Golden Beetroot
Born and raised in Durban, South Africa, homecook Deborah Bailey has had a love affair with food from an early … Continue Reading CHEF DEBORAH BAILEY – THE COLOURED KITCHEN