It was go, go, go for SA’s own Michelin man when he was recently in Cape Town for the Good Food & Wine Show. That’s why TASTE was stoked to tag along to the Olive Branch Deli where he stocked up on homegrown goodies for Restaurant JAN.
You’ve just come from visiting your folks on their farm in Mpumalanga. What did you eat?
We braaied every evening. Also, my Ouma Hessie knows that every time I visit she has to make her green beans, so she made that: beans with cream and white pepper. I just wanted to eat beef during this trip, good South African beef. France’s beef doesn’t compare, and it’s really expensive. What else … we ate preserved guavas with Ideal milk. Just lekker plaaskos. Nothing fancy.
You recently got married. Did you do the menu?
No, Maranda Engelbrecht did. She sent it through, I made some tweaks, but I just felt that this is the one day I’m gonna stand back and drink Champagne. The highlight was definitely the suckling spit-roasted pigs with pomegranates in their mouths. She served it with a kapokbos-and-apple sauce, the waiters carried them around the tables and carved as they went.
Denne historien er fra July 2017-utgaven av Woolworths TASTE.
Start din 7-dagers gratis prøveperiode på Magzter GOLD for å få tilgang til tusenvis av utvalgte premiumhistorier og 9000+ magasiner og aviser.
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Denne historien er fra July 2017-utgaven av Woolworths TASTE.
Start din 7-dagers gratis prøveperiode på Magzter GOLD for å få tilgang til tusenvis av utvalgte premiumhistorier og 9000+ magasiner og aviser.
Allerede abonnent? Logg på
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THE FROZEN APEROL SPRITZ is the hottest way to keep cool this summer, says Jeanne Calitz.
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Former Durban creative (and one-time carnivore) Neil Roake and his daughter Jordan's epic travels led them to collaborate on the all veg cookbook Castaway. They shared their meat-free adventures on the Filipino island of Siargao with TASTE.
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HOME TRUTHS
At her Joburg eatery, established in the iconic former Women's Jail at Constitution Hill, Mpho Phalane has worked to create a space that both honours the historic site and feels like home. She spoke to Khanya Mzongwana about the food journey that brought her here.
Morogo magic
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