CHEFS ON CAPE TOWN
Text: Keith Bain Images © Supplied
Taste of Cape Town returns to the Mother City this month (10th to 12th April), so we asked seven local chefs what makes their restaurants tick, and where we can sink our teeth into a decent meal.
THE FARM-TO-TABLE ENTHUSIAST: BRUCE VON PRESSENTIN
**Bruce Von Pressentin is head chef at Longridge Restaurant (www.longridge.co.za), on a wine estate which prides itself on its organic vegetable garden.**
“We do unpretentious fine-dining and we aim to be organic by incorporating our edible garden as much as possible, growing our own vegetables and herbs, and even some fruit. The garden isn’t just about aesthetics – it makes us more sustainable, and adds freshness to the food.
"I’m a big fan of George Jardine, the award-winning chef at Jordan (www.jordanwines.com). His food is all about the freshness and quality of the ingredients, as well as using simple combinations to create masterful flavours. Babel (babylonstoren.com) is the groundbreaker in the farm-to-table movement. Our gardeners learnt from the fruit and vegetable garden there. They do incredible salad combinations, based on colours, and their sourcing of meat is also impeccable. Directly across from us is Sweetwell Farm (www.sweetwell.co.za), where I source our pork which they rear with care on their farm. They also have a lovely restaurant with garden-grown vegetables.”
THE HIPSTER-MAGNET: LYNDALL MAUNDER
**On Bree Street, tattooed lady chef Lyndall Maunder heads up Clarke’s Bar & Dining Room (www.clarkesdining.co.za), which takes hipster heaven to the next level. Known for its hangover-blitzing breakfasts, Clarke’s is about seriously tasty food with the vibe of a neighbourhood local, but bang in the centre of the city.**
“We’re essentially an American diner made good. America is like the whole world of food, but a bastard version. I don’t like junk food, but burgers and fried chicken can be done properly, and I’d like to think we get that right here. We do a much-loved ‘All Day Breakfast’ menu, and at night we serve hard liquor, so there’s a permanent buzz.
"For flavoursome food and good atmosphere, Dias Tavern (+27 21 465 7547) is an eternal favourite with real Portuguese food and a boisterous crowd. In Tamboerskloof, Hallelujah (www.hallelujahhallelujah.co.za) is owned by Adam Whiteman, who has a flawless eye for detail. The style of food – experimental Asian – is pretty much everything I love in a nutshell, plus they serve craft beers and Cape bubbly.
"Something really special is Oep ve Koep (+27 22 752 2105) in Paternoster – the chef experiments with foraged ingredients, including things you’ve never heard of. Lots of wild, raw stuff from the shoreline, and true farm produce.”
THE COMFORT FOOD ENTHUSIAST: NATASHA WRAY
**Natasha Wray is head chef at 96 Winery Road (www.96wineryroad.co.za), a Winelands stalwart with unfussy, delicious food alongside a formidable selection of wines.**
“We’re a home-from-home place where you chill with friends and family and hopefully feel utterly relaxed. We do comfort food. Real food. Nothing fancy, but super-yummy, we hope. Ingredients inspire us, and we use what’s local and in season. Some long-serving favourites include our succulent 96 Beef Burger (topped with brie and sautéed black mushrooms), and our dry-aged steaks."I’m a mom, so my two youngsters determine where we eat out, but we are spoilt for choice in the Winelands. A favourite is The Millhouse Kitchen at Lourensford (www.lourensford.co.za) with its local neighbourhood vibe and scrumptious wood-fired pizzas, pork belly, and springbok loin. Mont Marie (www.montmarie.co.za) is super-casual and does special options for children. At Vergelegen, there’s Stables (www.vergelegen.co.za), a super contemporary bistro.”
To read more from this article Click link: IndweApril
To read more from this article Click link: IndweApril
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