A few weeks ago I was fortunate enough to get to shoot within the Wolfgat kitchen and restaurant once more. While I’ve previously experienced (and gushed about) the unique Strandveld cuisine of Chef Kobus van den Merwe, it was a pleasure to be able to return and capture the inner workings of the Wolfgat team … Continue Reading
Chicken or beef? When it comes to good prego, I’m not too fussed either way. As long as there’s a tastebud-tingling ratio of vinegar, garlic, oil and heat, a floury roll and tender protein this humble street food offering has my vote every single time. A lover of prego since my mother made me my … Continue Reading
This article first appeared in Wanted magazine and is entitled “Two Brothers from Another Sea”. Here I’ve adapted my original post slightly in order to make it blog-relevant. Apart from the temperature, what do the North Sea and the Atlantic Ocean have in common? A revolutionary move to bring together two chefs from two different continents … Continue Reading
Muisbosskerm – the first restaurant of its kind to open on the Cape West Coast. Free from haute cuisine and cutlery, Muisbosskerm is unquestionably the most popular open-air eatery in South Africa. Since its inception in the early Nineties, there have been many interpretations but none have come close to the real thing. Although my … Continue Reading
