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Lance Gibbons is the CEO of SA Chef Media, and along with other players in the industry like FEDHASA and SA Chefs Association, he's put together the SA Chef Conference & Expo which is happening in Cape Town on November 25 & 26. On the cards are talks by Liam Tomlin, Luke Dale-Roberts and Chris Erasmus, as well as an address by Minister of Tourism, Patricia De Lille. One of the hoped-for outcomes of the gathering is a direction for branding South Africa as a food destination to build on our already robust culinary tourism scene. My chat with lance raised some interesting talking-points and it is great to see an initiative being driven to get chefs collaborating on building our food scene further as a global tourist attraction.
More on the SA Chef Conference & Expo 2024
Luggage Warehouse - Take me to ZanzibarSend us a text
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Vusi Ndlovu is the mind behind Mlilo at the Time Out Market, Cape Town. His journey to All Star chef began in hotel kitchens and grew through his time at the Greenhouse with Chef Peter Tempelhoff and later at The Saxon with Chef David Higgs. He's also been staging abroad and was a regular on the global culinary competition circuit. With partner Absie Pantshwa, he created Edge to explore his take on contemporary African cuisine in the fine dining milieu, until Mlilo gave him a chance to present simple, delicious street food from across his home continent. This was a great chat with an inspiring and inspired young chef.
Mlilo at Time Out Market, Cape Town
Luggage Warehouse - Take me to ZanzibarSend us a text
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With a sparkling track record which includes some banging cocktail bars in New York, Tetsuo Hasegawa has brought his brand of precisely crafted cocktails to Cape Town. Anthm Bar in Loop Street is an intimate 35-seater with a fabulous small plate menu where local ingredients and global techniques are explored in both drinks and food. We sat down for an excellent chat about his journey from Japan to New York and thence to the Mother City. Enjoy.
Anthm Bar
Italian WInes and Spirits by Gabba InternationalSend us a text
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Crush! online magazine is a digital food publication that started documenting food and food people in Cape Town way back in 2008. I sat down for a natter with founder, publisher and general creative head Matthew Ibbotson, and while food was at the core of the discussion, it was also about media, publishing and the effect the restaurant scene had and continues to have on the global media scene.
Read CRUSH! here
Cheese from Dalewood Fromage
Italian Wines from Gabba InternationalSend us a text
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Pop-ups fascinate me. I’m interested in the business model - how they work, and the benefits or challenges they present for operators. I’ve seen and heard a lot about Not Sad Food Co. so I reached out to Claudia Alberti for a chat about how (and why) she and her partner Yoraya Nydoo run pop-ups and kitchen takeovers. They’ve developed a fun, funky food brand, free of the constraints of walls and a permanent location - but what’s next?
Not Sad Food Co.
Gabba International - Italian Wines & Spirits
Kaas Club by Dalewood FromageSend us a text
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Limoncello in Gardens was once my favourite neighbourhood eatery. It was always buzzing and fun, the pizzas were fantastic - in fact everything on the menu was. Then it closed. Limoncello became a beautiful food truck for a while and now it’s a much-loved local in Noordhoek. I sat down with owner and chef Luca Castiglione to talk about his food journey and food trucks, then I nearly made him cry when I mentioned putting pineapple on pizza.
Limoncello Restaurant
Gabba International: Italian wine importers
Dalewood cheeses from Kaas ClubSend us a text
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Motherdough was started by Lance Littlefield and his partner Willem van Schalkwyk during lockdown as a source of advice, equipment and a a reliable starter for people caught up in the craze of baking sourdough bread. Lance's starter 'Alfonsina' is over a century old and comes from Piedmont in Italy. He's been her care-giver for over 25 years. When the world started returning to normal after Covid, and people were less focused on baking at home, Lance and Willem made the leap to open their own artisanal bakery with Alfonsina in Franschhoek. Their mission is to bake real bread and a host of other naturally leavened baked goods. I sat down with Lance to chat about Alfonsina, their travels together, and why we should all be eating real bread.
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Ryan Shell is a lekker oke. He kindly and very graciously jumped into the gap when the original Ryan booked for this slot was suddenly called away on family business. It was a serendipitous moment though, as Ryan Shell of Ōku restaurant has been on my target list of people to interview for a while. He's a very capable operator who creates happy teams and runs great restaurants and his perspectives were refreshing and often funny. We also had a couple of good-natured jabs at Ryan Boon who I look forward to chatting to in a future show.
Ōku Restaurant in Franshhoek
Kaas Klub by Dalewood Fromage
Email for a rate card for the show on: russel@rwm2012(dot)comSend us a text
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Chef Craig Cormack is completely obsessed with salt. It began when he started reading Mark Kurlansky's brilliant book, 'Salt: A World History' and began a journey into a rich and global culinary past. It has seen him develop entire menus based on the salts of the world, the wines of the Western Cape and recipes that have been knocking around for a couple of thousand years. He has a restaurant called Salt at Waterford Estate with his business partner Beau du Toit, and they are about to open a concept restaurant in Doha, Qatar called The Salt Road. We sat down recently for a fascinating chat about his enduring love affair with one of our most basic and perhaps least-understood culinary pillars.
SALT at Waterford Estate
Salt: A World History by Mark Kurlansky
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PJ Vadas once worked for Gordon Ramsay, so he swears a bit. He's also a really clever and successful restaurateur who has an easy and fun approach to what he does. Vadas Smokehouse at Spier Wine Estate is a fabulous place to visit - modelled loosely on Texas BBQ, but with a distinct local signature that PJ can't help stamping on anything he does. We had a great chat and touched on fishing, pasteis de nata, his background in fine dining, his early days interning for Marcus Farbinger at Ile de Pain and, of course, the success of his smokehouse in the winelands.
Vadas Smokehouse & Bakery
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Heleen Meyer is a Cape Town-based food consultant who works across a wide range of disciplines to service companies in the broader food sphere. From recipe development to writing, styling and photography to video content production, she tells stories about food across a range of platforms. The former Sarie Magazine staffer has built a career advising and creating for corporates mainly in the fresh ingredient sector and has become a noted and respected voice in the arena of healthy eating. Chatting to Helen was fascinating and refreshing.
Heleen Meyer Food
Heleen Meyer on Instagram - @heleenmeyerfoodSend us a text
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Clarke's Bar & Dining Room is an enduring favourite daytime spot for me. It's a cool, easy spot for a coffee, breakfast or a solo lunch. If I lived in the city, I'd probably prop up their counter on many nights too. Their burgers haunt my dreams, although anything you care to order at that counter is likely to be perfectly executed and delicious. On this episode, I chatted to Lyndall Maunder - creator and owner of the Bree Street stalwart, fashioned in the style of an American diner.
Look out for the new 'Takeaways' segment at the start of the show which is a 5 minute sprinkling of things we like featuring lifestyle writer Kimberley Schoeman. The segment is sponsored by Yardstick Wines who've come on board to help me continue the work of documenting the craft and thoughts of our chefs and food entrepreneurs.Send us a text
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At the water's edge, amid the bustle of a working harbour, Chef Ryan Cole has opened a gorgeous little restaurant simply called COY. While the location is in the heart of the V&A Waterfront, midway between Time Out Market and The Cape Grace, it is also aloof. Isolated from the foot traffic and bustle of the precinct, unassuming but beautiful, COY sits at the entrance to Robinson Dry Dock, the oldest operating dry dock in the world.
Well known for his innovative menus centring African ingredients and techniques, Chef Cole is exploring the coastline of Africa - through his cooking - from its southernmost port where diners have a view of both Table Mountain and the comings and goings of commercial fishing boats and luxury yachts alike.
I don't mind suggesting COY (like Salsify) is set to be one of the great restaurant experiences of Cape Town, if not the world. Meeting with him for the second time on the show produced an absolutely fascinating conversation with a chef I greatly admire.
COY Restaurant, V&A Waterfront
Book at COY with DineplanSend us a text
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Lindile Ndzaba is a young man I admire tremendously. He has built a wine brand with nothing but an idea and his drive to do something extraordinary in his community. Khayelitsha's Finest Wines started as a project to bring decent wine to his neighbours 'elokshini', in the sprawling township of Khayelitsha outside Cape Town. Working in the city, exposed to fine wines in his role as a front-of-house staff member, he was frustrated by the shoddy wines on offer in the taverns and eateries around his home.
Working in his spare time he learned about wine and started seeking out unique and interesting wines he could bottle under the KFW label. It's been a long and hard journey, juggling his dream with a full time hospitality position in Cape Town, but it really took off when he was able to resign and focus full time on KFW in 2021.
He's just returned from a trip to the USA where he was promoting KFW and I managed to sit him down for a chat about the road he's walked.
Khayelitsha's Finest Wines
Thumbnail portrait by Brandon de KockSend us a text
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I initially reached out to Tania Olivier of ATE Eatery when she posted online about working on a cookbook. I've been wanting to talk about cookbooks on the show for a while. Turns out her publishing project is another thing entirely, but we started talking about South African food and how she cooks her experiences of being South African for guests in her home. Tania is fascinating and such an enthusiastic and patriotic cook that this episode could have gone on for hours. Some interesting perspectives on welcoming people into your home and serving them food derived from your own life experiences.
Follow Tania on Instagram here.Send us a text
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There are such wildly conflicting views about salt, and the seasoning of food. Depending on where you look or who you ask, salt is either beneficial for your health or an ogre to banish from the table. Years ago I read a fascinating book on salt, and it's role in human history, by Mark Kurlansky, so I'm a bit of a salt geek. I found another one, Samantha Skyring, who owns Oryx Salt and we sat down for a natter about this seasoning element and what it brings to the table.
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I read a fantastic article in Daily Maverick by Kit Heathcock about Zuney Burgers in Kloof Street. It also touched on the wagyu industry and an interesting trend in farm-to-consumer eateries that are popping up. I have an abiding love for burgers, have written about them and eaten probably more than my fair share. I reached out to Kit to strike up a conversation about her story and burgers in general. It sort of differs from the more biographical content on food producers and chefs that appears here, but I thought it would be a great chat. I was right.
Because Kit live a fair way from the city, we recorded this show remotely on a mobile connection, so there are a couple of wrinkles later on in the audio. Hopefully that won't detract from your enjoyment of a very informative natter about wagyu beef and tasty burgers.
You can find Kit Heathcock's Daily Maverick piece here.
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Chef Liam Tomlin is about to open a revamped Chefs Warehouse & Canteen at 91 Bree Street in the CBD along with Chef David Schneider. Also in that gorgeous old building, they're opening Merchant - a restaurant dedicated to the suppliers and producers of fine local ingredients. I've been waiting for a chance and a reason to sit down with Liam Tomlin for a chat. And while we did discuss replacing The Bailey with an 'old school' Chefs Warehouse, of course we ranged over other topics like his erstwhile Sydney restaurant Banc. with questions I couldn't resist asking. Sitting down with a chef whose work I deeply admire is definitely cause for excitement. The fact that he is returning the space to the original CW concept - even going to his stunning book 'Tapas' for the recipes - helped ramp up the joy, and I can't wait to eat in the new space.
Thumbnail image by Claire Gunn supplied.Send us a text
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One of the joys of running our restaurant 'The Table at de Meye' was my regular visits to Dalewood nearby to collect cheese for the weekend menu. I've always loved their cheeses - especially the 'Huegenot'. Theirs is a singular farming philosophy which has attracted global attention and numerous awards. All their cheese is made with milk from a herd of Jersey cows pastured exclusively on Dalewood farm. There isn't a cheese more rooted in its terroir - or traceable to the pasture - as Dalewood. While building and nurturing this exceptional cheesery, Rob and Petrina Visser have also raised two lovely daughters and I got to chat to the older of the two, Georgina Visser, about the farm and growing up a farmer's daughter.
Dalewood Fromage - Estate Cheese
They have an incredible box delivery scheme called Kaas Club where you receive regular deliveries of their incredible range of cheeses.Send us a text
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Regular listeners will have picked up my abiding interest in the 'regenerative agriculture' movement. While science is teaching us more and more about the world and providing the tools to understand it better, it seems we are returning to more traditional ways of producing food. This is true of the great undertaking that is Babylonstoren, where natural farming methods lead and very clever and dedicated people like Alex Bosman - head gardener on the estate - are pushing and teaching better ways of looking after our soil and the food we eat. This was a really enlightening chat, and I hope to sit with hime some time in the future to learn more.
Babylonstoren Gardens
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