This young gun took over the reins at Faber in Paarl just nine months ago. Now, he’s putting his own stamp on the restaurant, with inspiration from the biodynamic farm that surrounds him. He talks ladybirds, chickweed, and the best bacon and eggs you’ll ever try.
I grew up in Mossel Bay. We weren’t a cheffy family, but I loved Sunday lunch roast chicken. I was chicken crazy. I loved the roast potatoes and my grandma’s sweet beans. They were kidney beans that she cooked and mixed with raw onion, parsley, sugar, and vinegar – like a sweet pickled bean salad.
I didn’t know what I wanted to do after school. Before I knew it, I had to make a decision. I said, “I’ll be a chef”. I left Mossel Bay straight after high school and went to chef school at The Culinary Academy (TCA) – it’s now the Hurst Campus. Before my placement, my principal called me in. She thought I was some young troublemaker, and she gave me a little talk and asked me if I was serious about becoming a chef. And then she placed me with George Jardine at Jordan Restaurant.
Denne historien er fra March 2019-utgaven av Woolworths TASTE.
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Denne historien er fra March 2019-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
Award-winning Food: Trending Plates
Fine-dining takes on both nostalgic and African ingredients - from Cremora and polony (yes!) to okra and beetroot - were food trends singled out by the judges of the 2022 Eat Out Woolworths Restaurant Awards.
Everything you need to know about quinoa
If it was good enough to sustain the Incan armies - and NASA's astronauts - you'd better believe this protein-rich seed will see you through your afternoon slump.
PIGS IN BLANKETS
The kids will love these quick-and-easy snacks that won't break the (piggy) bank.
82 words on...
THE FROZEN APEROL SPRITZ is the hottest way to keep cool this summer, says Jeanne Calitz.
MEET ME AT THE RIVER
Plan a visit to the new Mukwa River Lodge on the banks of the Zambezi to experience Zambian food with a twist, courtesy of head cook Aaron Menezes and four passionate members of his kitchen team.
FIRE STARTER
Celeb TV chef Clem Pedro - of Afternoon Express and Expresso fame takes the art of hosting to pro level and not because he went to hotel school or worked for TASTE, but because he started in his mom's kitchen. We asked him to share his food nerd roots and family braai secrets.
PLANTS IN PARADISE
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.
ΤΟ MAY-ΤΟ, ΤΟ MAH-ΤΟ
Midsummer tomatoes are impossible to resist, we know. So when you find yourself with a bounty of exotic varieties - heirlooms, Italian Romas, ripe Mediterraneans and sweet Rosalinis - Hannah Lewry is here to help.
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
Budget-friendly indigenous leafy greens - fresh, sautéed or preserved for later use are on Mokgadi Itsweng's menu at this time of year.
