Two Fridays ago I enjoyed yet another outstanding Chefs Table lunch at the Foodbarn in Noordhoek. To kick off the new season of Friday Chefs Table lunches Franck put together a delectable menu paired with Avondale wines. It was such a treat. He never repeats any of the dishes he makes at these lunches as they are specifically designed to marry with each wine. Franck has a way of matching wines so perfectly to food flavours it’s a privilege to experience.
The first time I ate bokkoms was at Wolfgat in Paternoster where diners are presented with a cloth bag of freshly baked bread and a pan of bubbling…
When Fat Bastard Wines asked me to come up with a dessert to pair with their Pinotage in celebration of their 21st Birthday, I know I wanted to…
I had a plethora of fresh tomatoes recently and wanted to make something easy and healthy. I wanted to do something that I hadn’t done on Drizzle &…
When I initially decided to bake the Dalewood Fromage Wineland Blue as part of a recipe I had thought figs would be wonderful. They are such a perfect…
I had a plethora of fresh tomatoes recently and wanted to make something easy and healthy. I wanted to do something that I hadn’t done on Drizzle &…
Last week I was privileged to experience a chef’s table lunch at the recently opened Table Seven, a private dining venue housed in the trendy new Salt Orchard…
