EB Social Kitchen & Bar’s winter menu is as warm as the Mediterranean

Exclusive Books’ Social Kitchen & Bar in Hyde Park has introduced a new menu to warm patrons this chilly season, with Chef Russell Armstrong’s new Chef’s Selection paying homage to Mediterranean flavours.

“This winter, we have been inspired by the comfort food that is synonymous with the warm waters around the Mediterranean – Spain, Morocco, Italy, the South of France, Greece, Turkey and the Middle East,” explains Armstrong.

From falafels, turmeric cauliflower with artichokes, to the Fishmonger’s Choice with chermoula (Algerian pesto) and more, it’s a tasty menu centred around sharing. Pop in to enjoy a five-course lunch menu for R420 or a seven-course dinner for…
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EB Social Kitchen & Bar’s winter menu is as warm as the Mediterranean

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