eat

Q&A with AtholPlace Executive Chef Willie Malherbe

AtholPlace Restaurant is located within the elegant, boutique-styled AtholPlace Hotel & Villa in Sandton. Known for its creativity in food preparation, the restaurant – which extends out onto a beautiful terrace overlooking the manicured lawn and sparkling hotel pool – has fast-established a reputation of being one of the best eateries in the city.

The restaurant is about to launch a new winter menu that promises to continue titillating the taste buds of its discerning clientele. Sawubona caught up with the restaurant’s Executive Chef Willie Malherbe to chat about the ins and outs of the new menu.

When are you launching your winter menu?

In…
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Q&A with AtholPlace Executive Chef Willie Malherbe

La Boqueria: A food market tour in a single restaurant

In the heart of Parktown North on 17th Ave lies new kid on the block, La Boqueria, a restaurant that celebrates some of the world’s  beloved food markets – from London’s Borough Market to Barcelona’s La Boqueria on Las Ramblas – and the age-old cooking disciplines behind revered delicacies.

With a menu flavoured with indulgent and healthy popular street foods, La Boqueria offers a little something for any time of day with a global flair. The menu offers dishes such as a slow-cooked paella prepared in a traditional hearth to scrumptious, warm churros for dipping into a hot bowl of decadent chocolate.

La Boqueria…
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La Boqueria: A food market tour in a single restaurant

James Clark on “eating on the go” in Cape Town

The Cape Town Eats City Walking Tour hosted by Cape Fusion Tours goes under the skin of the city, taking you away from the fine dining establishments to places that may be overlooked when exploring the city without a guide. These are the spots where locals eat and play.

We explore the city from all sides; its history, the people and their cultures and cuisines, as well as contemporary Cape Town and its artisanal trends. Cape Town is a city that has been changing at a rapid rate since the 2010 FIFA World Cup.

What started out as a run-down central business district…
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James Clark on “eating on the go” in Cape Town

Siba Mtongana’s My Table receives international award

Mtongana received The International Food Show gong at the Gourmand World Cookbook Awards for her self-published book, My Table. The awards were held in Yantai, China.

Cookbook Fair reports that the prestigious awards were founded in 1995 and honour the best print or digital food and wine books, as well as food TV.

According to Sowetan Liveafter accepting the award, Mtongana said: “I am absolutely honoured to receive this prestigious global recognition‚ not only for me but for my country, South Africa, and my continent, Africa,” she said.

“Young Africans have so much to contribute to the global community. It’s my goal to represent and…
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Siba Mtongana’s My Table receives international award

Meat-lover? The Butchery by Marble is finally under construction

After the unwavering success of Marble Restaurant in the heart of Rosebank, Johannesburg, Chef David Higgs and Gary Kyriacou have started the next phase of their culinary journey. The Butchery by Marble is finally under construction and is set to open doors to a growing contingent of meat-lovers in July this year.

Modelled along the lines of Victor Churchill in Sydney – essentially the jewellery shop of butcheries – The Butchery will be a space for all types of meat to be profiled – beef, lamb, chicken, game, pork, rabbit and cured meats.

“The Butchery has always been part of our…
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Meat-lover? The Butchery by Marble is finally under construction

Top chefs explain why simple ingredients and primitive cooking are best

Over the past 20 years, molecular gastronomy has pushed boundaries and challenged chefs around the world. Whether you call it a revolution or a trend, it’s essentially shifted the international food scene into a new era. But what’s next?  Three of South Africa’s top chefs – David Higgs, James Diack and Russell Armstrong – weigh in on how primitive cooking methods, quality ingredients and simple dishes are shaping plates around the country.

The death knell to molecular gastronomy was delivered by the pioneer himself, Heston Blumenthal who in an interview with The Guardian’s Observer earlier this year, stated that things…
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Top chefs explain why simple ingredients and primitive cooking are best