When he’s not hosting KFM’s Flash Drive, big sports events or parties, or playing midwife to his pregnant Boston terrier, this DJ is a certified food nerd. We met up with him at Chefs Warehouse, Beau Constantia.
The reason I feel a connection to Chefs Warehouse Beau Constantia is because of Ivor Jones, the chef. I first met him when he was working at The Test Kitchen. The only table we could get was at the counter where Ivor was working. This guy! He made this really great Boerenkaas mousse with broccolini. I was like, thank you very much, I will take five. It was incredible!
My fiancé and I try a new restaurant every month for our month-a-versary. Sometimes we’ll do something casual and fun, but we’ve also been to a lot of the fine-dining restaurants. At the end of 2017, we came to Chefs Warehouse Beau Constantia. We deliberately didn’t google the menu, and it was just an explosion of flavour. They had a cured fish dish and it was absolutely beautiful! I love it when you have all these small tasters, as opposed to committing to just one main dish. These are small plates, and you know that a lot has gone into each one. And as a small guy, I appreciate that. A lot has gone into me.
I have this big thing about patronage at restaurants. A lot of people will sit down and say “impress me”. But I think it’s more important to be a patron. You have to be agreeable and accessible and open to your waiter. Because if you sit there and want people to serve you, you’re not going to have a great experience.
At home, I’m a big fan of the boojee braai. I recently turned my potjie into a smoker. All you have to do is line your potjie with foil. Then you take chamomile tea, rooibos tea, and jasmine tea, and wet it with honey and water in the microwave and push it over the loose leaves – it smokes a lot. I smoked some kabeljou in that.
Denne historien er fra May 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
Denne historien er fra May 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.
