a showcook event at radisson blu with grant kennedy, annette kessler, bonga galada, latte art by truth coffee

Last week I was invited to a fabulous Showcook event which featured Grant Kennedy, the executive chef at the Radisson Blu reunited with three of his past students from a top culinary academy in the winelands:

1. Amanda Lewis, who started her Saucisse Deli at the Biscuit Mill specialising in local and seasonal produce.

2. Andrew Alexander of Jason’s bakery who is passionate about his craft of baking.

3. Tal Smith who started the SABABA kitchen and Deli in Sea Point, and now recently expanded to her second shop in Bree Street.

I thoroughly enjoyed the cooking class with Grant and each of his students demonstrating a dish and generally talking about what food they love. I am particularly inspired by people who start there own food business’s and follow their dreams.

Bonga Galada, Grants Chef de Partie showed us how to cut a potato into a square basket, steam and then roast it. I think Bonga is another chef to watch in the future.

The event was sponsored by Truth Coffee, one of Cape Towns premium artisan coffee companies, and David Donde brought along one of his coffee machines with the inner mechanism exposed in glass.  He also brought along his baristas to serve up the perfect cup of coffee.

Another young star that impressed me on the day was Juli Slabbert of Bloemendal (another of the sponsors). She is only 25 years old, graduated from Elsenburg in 2007 and has been marketing and making lovely wine ever since.

She has been at Bloemendal since 2009 and in the last two years they have had great achievements with their wines.

“Suider Terras” Sauvignon Blanc 2009

  • Terroir prize for best Sauvignon Blanc
  • Double gold Michelangelo
  • Silver Veritas

“Suider Terras” Sauvignon Blanc 2010-Silver Veritas

“Suder Terras” Sauvignon  Blanc 2011-Bronze Veritas

Sauvignon Blanc 2011-Silver -Michelangelo

Malbec 2010-Gold -Michelangelo

BloemenBlanc 2010/2011

  • Bronze Old Mutual trophy awards
  • Silver –Veritas
  • 4 1/2 stars Wine Magazine
the inner mechanism of a truth coffee machine and andrew demonstrating how to make sour dough bread

The superb lunch featured a few items off Grants new Spring menu. I enjoyed quinoa for the fist time in a delicious salad with avocado, dried fruit, toasted almonds and a lemon cumin vinaigrette.

The rest of the menu looked like this:

Reunion Lunch Menu


Mini espresso tasting cups of

Green pea puree with Crispy Coppa foam

Cream of Bisque with prawn toasties

Home baked bread with

flavored butter and olive oils


Pan seared fresh catch fillet of Linefish

Steamed tender vegetables with

sauce Verdi dressing

Whole roasted Chalmar beef fillet, biltong and

green peppercorn dust, Willow Creek olive oil

marinade sauce béarnaise

On the Table

Quinoa and avocado salad with dried fruit

toasted almonds, lemon- cumin vinaigrette

Aubergine salad with oregano, sage dressing

Rosa tomatoes, olives, fennel bulb,

spring onions and toasted pine nuts

Willow Creek Cabernet Sauvignon Vinegar

dressed lentils with tomato, cucumber,

red onion and loads of fresh Italian parsley


No bake chocolate cheese cake with

Homemade pistachio ice-cream

macerated plump strawberries

a superb lunch featuring items off the new radisson blu spring menu and a chocolate cheesecake that i still keep dreaming about
juli slabbert the young winemaker at bloemendal at radisson blu

 Willow Creek Olive oil was the other sponsor, demonstrating once again that their new gourmet squeeze bottle is the bomb.

Grant has also just launched his own blend of olive oil ~ ‘Grant’s Reserve Willow Creek Olive Oil’.


  1. Loraine Kopman

    This all looks SO gorgeous. The Radisson terrace is one of my very favourites for summer sundowners.

  2. Sam

    Hi Loraine, it really is indeed. I love that it is literally right on the sea and you can watch all the boats go by. bring on summer!

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