DUCK EGG WITH CRUMBED HAM HOCK AND PEA FOAM

SERVES 4

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Slick, stylish dining is what you can expect at Greedy Buddha, when you visit their new ‘home’ at Gateway on Umhlanga Ridge.

The restaurant, under the leadership of Head Chef, Rutger Eysvogel, who hails from Cape Town, will specialise in global food inspired by Asia, with a strong emphasis on South East Asian cuisine. As a first timer to the Greedy Buddha I had no idea what to expect and no comparison to drawn on. Continue reading “Slick, stylish dining is what you can expect at Greedy Buddha, when you visit their new ‘home’ at Gateway on Umhlanga Ridge.”

A Star in Our Midst, Meet Chef Charlie Lakin of 9th Avenue Bistro

He’s appeared on that favourite of cooking shows, The Great British menu, twice. Won a Michelin star and a Michelin Star Rising and guess what, he is now in South Africa turning it up at the very popular 9th Avenue Bistro in Morningside, Durban.

Continue reading “A Star in Our Midst, Meet Chef Charlie Lakin of 9th Avenue Bistro”

SEVEN South Africans make Top 10 finalists in the S.Pellegrino Young Chef 2015 Awards

More than 3000 young chefs submitted their application together with their signature dish on http://www.finedininglovers.com to get a chance to participate in the S.Pellegrino Young Chef Awards 2015, the global scouting project to find the world’s best young chefs and 7 of our finest young South African chefs have made it through to phase 2 for the overall awards taking place in Milan, June 2015 

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CHEF MICHAEL BROUGHTON CELEBRATES 10 YEARS AT KLEINE ZALZE IN STELLENBOSCH WITH THE LAUNCH OF ‘TERROIR – THE COOKBOOK’

CHEF MICHAEL BROUGHTON, who started Terroir on the beautiful, family owned Kleine Zalze wine farm in Stellenbosch 10 years ago, says that Terroir – the cookbook has been in his head for a very long time. Continue reading “CHEF MICHAEL BROUGHTON CELEBRATES 10 YEARS AT KLEINE ZALZE IN STELLENBOSCH WITH THE LAUNCH OF ‘TERROIR – THE COOKBOOK’”

Chasin Tails or Tales in Washington

 Chasin Tails 

Virginia/Washington DC

I love watching the food channel, in fact I drive my family crazy as they keep asking me if I ever watch anything other than the news or food programmes,and of course, Food Network always shows these amazing places in the US where you can eat giant crab and lobster from Maine . When I arrived in Washington, I had only one food thought in mind. I have to eat those giant Alaskan or Blue crabs and of course, crawfish. Continue reading “Chasin Tails or Tales in Washington”

Tuna tataki & oyster, wasabi cream, cucumber apple salsa, ponzu dressing

Grand Chef  at the Cellars Hohenhort a Relais & Châteaux property  – Peter Tempelhoff shares some of his masterpieces with us:

Tuna tataki & oyster, wasabi cream, cucumber apple salsa, ponzu dressing

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