Nestled in the bustling heart of Rosebank, just across from The Shortmarket Club, The Pot Luck Club JHB is a gem that promises an unforgettable dining experience. With its funky and vibrant atmosphere, this small space is a testament to the creativity and innovation of its young team, led by the talented head chef, Ebie du Toit. The buzzing energy felt from the minute we stepped through the doors set the stage for an exciting evening.

A Global Palette with Local Flair

The Pot Luck Club menu is a blend of global flavours and local ingredients, and we were keen to delve into dishes that showcased the kitchen’s flair for creativity and presentation. If you’ve visited PLC in JHB or CPT, you’ll know the vibe is more laid back; you peruse the menu, write down what you want, and the team takes care of you from there.

A Bold Start at The Pot Luck Club JHB

We started with the Line Fish Sashimi, dressed with a mandarin-coconut nam pla and meebos relish that perfectly complemented the fish’s delicate flavours. This bold dish exemplified the team’s ability to balance taste and artistry on a plate – beautiful to look at and packed with banging flavour. We asked for a spoon so we could scoop up every last mouthful of the amazing dressing.

The Beef Sirloin Tartare was another stunning dish, elevated by a rich black garlic emulsion and yuzu dressing. It was stacked with a finely sliced vegetable salad and shards of sesame wafer for crunch.

Decadent Highlights

Another standout was a special on the menu for the evening – a whole Burrata with soy pearls, baby heirloom tomatoes, pesto, and sesame crisps. Utterly decadent and definitely one of our favourites of the evening. My dining partner and I were certain we’d find a dish that might divide our opinions; it’s rare to go course after course without finding something to critique. But by this stage in the meal, we were quietly in awe.

Rich and Bold Flavours

The Crispy Squid dish, served with sweet corn velouté, OG XO sauce and roasted baby corn, was another favourite. The squid was lightly dusted and expertly cooked, with a delightful crunch that paired wonderfully with the velvety sweetcorn sauce.

There were so many highlights, including the deeply rich, sticky Deonjang Glazed Short Rib with shiitake mushrooms, the fresh oysters (PLC oysters are always the best in my books), and the fresh tuna tacos. With each course, we were certain it couldn’t top the previous, yet somehow they continued to build.

A Sweet Finale

To conclude our meal, we indulged in two sensational desserts. The ‘Apple Tart’, a vanilla panna cotta with apple jelly and a sour Jack Daniels apple liqueur ice cream, was a delightful balance of sweet and tangy flavours. The Chocolate Chilli Dessert, rich and decadent, was literally the last mouthful we could manage after such an exceptional meal of standouts, with the chilli building to a satisfying last bite burn.

The Pot Luck Club: A Must-Visit

The Pot Luck Club effortlessly combines a dynamic atmosphere with innovative dishes, making it a must-visit spot in Johannesburg. The service is attentive yet relaxed, reflecting the youthful spirit of the restaurant. Whether you’re a local or just passing through like us, a meal here is bound to be a highlight. This young, dynamic team is one to watch.

Open Tuesday to Saturday

Lunch – 12h30 to 14h00 (last orders 14h30)
Dinner – 18h00 to 21h00 (last orders 21h30)

Prix Fixe Lunch Menu At Pot Luck Club JHB

For those wanting to explore Pot Luck Club JHB, the seasonal Winter Prix Fixe Menu offers crowd favourites from the small plates-style menu. (6 courses at R450 per person) available for lunch until 31 October 2024.

The prix fixe lunch menu at PLC JHB includes:

Ciabatta, Smoked Butter, Marinated Olives.
Fish Sliders dressed with Mojo Dressing and Miso Mayo.
Peri Peri Chicken, Ajo Blanco, Kale & Pepper Salad, Braai Vinaigrette
Smoked Beef Fillet with Black Pepper & Truffle Café au Lait.
Chickpea and Goats Cheese & Parmesan Fries served with Truffle Aioli & Smoked Ketchup.
PLC Sweets Board with Nougat, Salted Chocolate Caramel, Macaroon and Mochi.

thepotluckclubjhb.co.za | Instagram

‘A generous drizzle of olive oil.’ I instinctively cringe when this appears in a recipe, as I was taught to be stingy with olive oil. Like collectable wines and saffron, olive oil was treated like literal liquid gold at home and was meant to be used sparingly according to my father. Years later, I discovered that despite the pretty packaging and steep cost, olive oil is not a kitchen counter display and unlike certain wines, it doesn’t improve with age – it’s best used within a certain time frame and drizzled generously over pasta or anything your heart desires. Find out how long olive oil lasts and why you shouldn’t be stingy with it…

While a good-quality extra virgin olive oil could cost a small fortune (it’s called ‘liquid gold’ after all), the greater expense would be to use it sparingly and have it go bad.

According to experts, extra virgin olive oil can remain shelf-stable for about 12-18 months. If you really want to push it, it can last between 18-24 months. As a rule of thumb, olive oil is best consumed within a year after the olives are harvested, but if not optimally stored, this can impact the olive oil’s longevity. As for how long olive oil lasts once the bottle is opened, some say 3-4 months, but in some cases, you should use it within a month or two of opening.

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How Long Olive Oil Really Lasts

It’s not as straightforward as using the sell-by date as a guide. Factors such as the size of the container, where the olive oil is stored, exposure to light, temperature and oxidation are all worth considering if you don’t plan to use the olive oil within the first two to four months of opening it.

Once opened, the olive oil is exposed to air, resulting in oxidation. Unlike wines that need to ‘breathe’ to enhance the tasting notes and aromas, the healthy fats and antioxidants which make olive oil beneficial begin to break down once exposed to air. This causes the olive oil to taste rancid and smell unpleasant; many qualities that make it sought-after begin to diminish. Similarly, it’s ill-advised to decant olive oil, unless a small amount is transferred and it is used shortly after. So, unless you go through a ton of olive oil a month, buying a 5-litre can might not seem as cost-effective as you think.

Unlike wines that need to ‘breathe’ to enhance the tasting notes and aromas, the healthy fats and antioxidants which make olive oil beneficial begin to break down once exposed to air.

Another factor to consider when buying olive oil: practicality beats pretty packaging. Tin cans with stunning illustrations might fit the aesthetic of your kitchen, but you should keep in mind that metal and stainless steel are good conductors of heat and can cause the olive oil to be exposed to higher internal temperatures. Should you have a tin can, keep it away from direct sunlight and heat sources.

Opaque bottles are ideal for storing olive oil; commercially sold olive oils are often sold in dark and opaque bottles to protect them against the light; this also preserves the freshness of the oil.

Decanting olive oil into spout-fitted bottles, like the ones seen in restaurants, might look great on your kitchen counter but this is will diminish the quality of the olive oil as it will constantly be exposed to air.

Avoid placing olive oil in direct sunlight or warm places; to make olive oil last longer, it should optimally be stored in a dark, cool place like the pantry. Placing olive oil beside the stove, which seems practical, is a big mistake unless you want the olive oil to denature.

If you’ve taken precautions and are still worried your olive oil might be bad for whatever reason, a sniff test is the best confirmation – don’t rely entirely on the sell-by date. What does ‘bad’ olive oil taste like, you ask? Rancid olive oil might have a pronounced bitter, stale, waxy, crayon-like taste, as well as a banana-like aroma. A simple sniff and taste test could save you the misfortune of drizzling it all over your food. While many olive oils have a pleasantly bitter taste, you want to avoid anything that has an overwhelming bitterness, making it inedible. The good news is that if you consume rancid olive oil, you won’t get sick.

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How to Repurpose ‘Bad’ Olive Oil

While a good-quality extra virgin olive oil could cost a small fortune (it’s called ‘liquid gold’ after all), the greater expense would be to use it sparingly and have it go bad.

Thankfully, you don’t have to let it go to waste and glug it down the drain. Repurpose your olive oil and make lip balm; mix it with beeswax, or cocoa butter for a vegan-friendly version, and store it in a small container. The fruity, waxy taste and moisturising qualities make for a great lip balm. Use it to restore wooden furniture, polish leather shoes with it, and more. You could even drizzle it over vanilla ice cream topped with seasonal berries for a fresh and fruity summer treat. Moral of the story: don’t be stingy with olive oil!

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Drizzles of Deliciousness

Whether drizzled, dunked or poured, these Mediterranean-inspired recipes are worth every golden drop. Have at them.

Roasted Pumpkin & ClemenGold Salad with Labneh & Dukkah Crumble
Crispy Pork Schnitzel with Tomato Salad & Labneh

Gnocchi in a Creamy Basil Pesto Sauce
Chilli Rocket Pesto Lamb Chops with Yoghurt

Olive Oil & Herb-crusted Loaf with Chunky Olive & Feta Dip
Zaalouk with Fried Halloumi & Toasted Pita

Want more? Learn all about the different olive oil intensities. 

If you’re wondering why everyone on the internet is cucumber-crazed and eating out of reusable plastic take-out containers, it’s all thanks to the leader of the ‘Cucumber Community’ and TikToker, Logan Moffitt AKA @logagm, who started the cucumber trend with the belief that “sometimes you just need to eat a whole cucumber.”

Since the TikTok was posted last month (8 July 2024), the original post and more cucumber recipes have gone viral. The initial recipe, which has caught the attention of food lovers across the globe, depicts Moffitt slicing an entire cucumber over a takeout plastic container using a mandoline — do not try this at home, unless you’re experienced.

The recently popular content creator also adds a dash of soy sauce, fish sauce, sugar, ‘a lot of sesame oil,’ grated garlic, chopped spring onion, and sesame seeds to the container. After shaking the contents to evenly coat the cucumbers, Moffitt tucks into his creations with a set of silver chopsticks, sometimes even drinking the remaining juices with a metal straw.

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The Cucumber Trend

Besides cucumber, there’s another ingredient that Moffitt consistently incorporates in his viral recipes — “MSG, obviously!” — a catchphrase fans eagerly anticipate.

It seems Moffitt and many food content creators are embracing the use of MSG (monosodium glutamate), an ingredient once (and still somewhat) stigmatised. David Chang and other advocates have disputed that no scientific research linking MSG to negative health effects exists. Thankfully, the supposedly ‘bad for you ingredient,’ naturally found in organic vegetables and commonly incorporated into products like meat seasoning and flavour enhancers like Maggie Liquid Sauce has experienced good PR in recent years and has since been dubbed ‘Yum Yum.’

@logagm

Best way to eat an entire cucumber

♬ original sound – Logan

As for the cucumber trend, some time has passed since Moffitt originally posted the video, but the hype certainly hasn’t died down. Forbes reported that the content creator often posts between three and four videos of cucumber salads and other recipes. Revamped recipes featuring cucumber, like tzatziki, bagel and egg salad-inspired cucumber, have won over the palates of Moffitt’s followers. Most have been hits, with perhaps one missing the mark… peanut butter and jelly cucumber salad — thanks, but no thanks!

Moffitt, who enjoys Asian cuisine, particularly Korean-style dishes, has gained millions of followers — up to 5 million to be exact. The content creator has also shared recipes like Watermelon Kimchi and whole tofu dishes, but it’s the cukes that have home cooks going crazy. If your local grocery store’s produce section is fresh out of cucumbers, this might be the reason.

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Join the Cucumber Community

We doubt there’s anyone who loves cucumbers more than ‘The Cucumber Guy,’ but if you want to get in on the cucumber trend, this delicious Cucumber Ribbon Salad with Caramelised Feta & Green Yoghurt Dressing might be for you. It’s refreshing, zingy, garlicky, and the perfect side for braaied lamb chops or spicy chicken thighs.

GET THE RECIPE

Everyone knows that cucumber tastes great in salads, but have you ever tried cooking cucumber? What’s your take – is it clever or criminal?

Launching a business might feel like you’re biting more than you can chew or it could lead to a mouthful of possibilities. At least, that was Andriette de la Harpe’s experience when she started mondvol™ with nothing but her Ouma’s Kenwood mixer and love for baking. With her blind belief and talent, Andriette not only became a MasterChef SA runner-up contestant, but also created a female-owned and run business that sells delicious cookies, nationwide. This Women’s Month, we chat with de la Harpe about all things mondvol™, her Cookie Club, and the women who inspire her in work and life.

What inspired you to create mondvol?

In 2021, I became part of a statistic and was retrenched during COVID. I was completely devastated. I’ve been playing around with cakes [for a while], and as a way to keep the lights on, I started selling my cakes and baked goods in the estate where I was staying. Creating these treats brought me so much joy during a tough season, and so mondvol was born!

We love the name! Is there a story behind it?

I was sitting with one of my best friends during this tough season when she suggested I start a food blog. She was the one who came up with the name — I wish I could take credit for it! I love the play on words. Mondvol means ‘mouthful’ in Afrikaans, but it can be used in many different ways: ‘dit was ‘n mondvol,’ meaning ‘that was quite the story!’ And, of course, a mouthful of cake, cookies, and all the lovely things.

Many people watched your MasterChef journey. How did that experience impact your career?

MasterChef taught me to believe in myself. It gave me the fire to grow even bigger and chase my dreams. I am extremely proud of my business, mondvol — the ups and downs, risks and rewards — and where it stands today. From creating new products to getting a website and starting cake decorating classes and the mondvol cookies range, these small milestones are shaping into one big and beautiful one. All these moments lead to continuous achievement, a success that is still growing.

I am also proud to have a female-owned business supporting other women. I am passionate about spreading joy and making people feel worthy of being celebrated.

Did you face any challenges when starting mondvol?

Being an entrepreneur is not for the faint-hearted. It is a rollercoaster of a journey! I started in my small kitchen with a bar fridge and my Ouma’s Kenwood mixer. Slowly but surely, I could get better equipment. Taking risks is also a massive part of it. [Knowing] when to take a risk, mainly financial, can be daunting. As an entrepreneur, you have to get used to the constant tension of making your business a success. There will always be a need to improve, new marketing strategies, and new ways of growing. The biggest way to overcome these challenges is to trust in your vision. Do not wander away from it. Stay true to your authentic self and believe enough that it outweighs the risks.

When you’re not busy baking and running a business, what do you do in your spare time? If that even exists…

Haha! Spare time is just that… it comes sparingly, so I try to honour that free time and spend it with my family. I have the most incredible family — a little girl and a fiancé. My favourite thing is to spend time with them. And yes, that involves me cooking — I can’t seem to stay away from it!

Secret tips for baking the best cookies?

It sounds so silly, but by adding the best quality of chocolate, you are guaranteed a delicious cookie. And when baking, don’t be in a rush. When the recipe says ‘wait an hour’… wait; if it needs to be frozen, freeze it! I know it is tough, but I promise you, it is worth it.

Ultimate guilty pleasure?

A mondvol cookie!

Current food obsession?

A mondvol cookie, hehe! Other obsession… ginger and lemongrass. At the moment, I am living for Vietnamese flavours.

What makes mondvol treats distinctly delicious?

Using the best ingredients (I don’t hold back), as well as creating unique flavour profiles. Sometimes [incorporating] proudly South African [flavours] makes my baked goods different in all the right ways.

Any exciting products or projects coming up?

I am extremely excited about the mondvol Cookie Club! Being a part of this club will give you so much joy; you get 4 drops of mondvol cookies a year. [With this] special and limited gift, you can build your own box and get a 10% discount on everything. But most of all, you are a part of a community that values joy, loves celebrating others, and supports local. Now that is lekker!

For Women’s Month, we launched our ‘ Get it, Girl!’ Box. Customers will get to experience four new limited-edition flavours (Eclair, Granadilla Cheesecake, Smore’s & the Crolo) that guarantee a smile with every bite. With two classics (Peppermint Crisp and Nutella) joining this box, we really are living in our cookie era. We only use Lindt Chocolate, locally sourced butter, and the highest quality ingredients. We also make, shape, and bake each cookie by hand. The ‘Get it, Girl!’ box is almost sold out. If you’re on the fence, grab it today!

Who are some women who inspire you in work & life?

I am inspired by so many local businesswomen: Minki van der Westhuizen, Hannah Lavery, Madri Scherman from Masch, Errieda du Toit; Jandri van Zyl of The Velvet Cake Co.; Nikki Albertyn from Sweet LionHeart, and many more. Internationally, I look up to other bakeries that have done incredibly well, like Brooki & Levain; all female-owned businesses are rock stars to me! They have inspired me a lot in building the brand I have today.

Of course, an honourable mention to my mamma. She taught me how to work hard. Within her industry, she has made a name for herself. She also fights for what is right, and for that, I love her and look up to her.

What’s been the most rewarding aspect of this journey?

Spreading joy! The feedback from people – experiencing so much joy when eating my mondvol cookies – gives me life. I love knowing they feel loved and valued. Being celebrated is such a beautiful part of being human. I am also so proud of my team. Equipping them and seeing them grow has become my favourite part of my business.

Best advice for aspiring entrepreneurs?

Believe enough in yourself and your vision that the risks are worth it. Surround yourself with people who believe (even more than yourself) in you and always be generous. Be kind and see the kindness in others. Most people want to help and want you to succeed. It is hard and it won’t get much easier, but it is so worth it!

For delicious treats, order mondvol™ cookies and more at their online store. 

mondvol.co | Facebook | Instagram

There’s an old saying that love is the secret ingredient to a great dish. After recently dining at Pier Restaurant, and having subsequently watched the third season of the FX series ‘The Bear’, which chronicles the stark contrast between the beauty of fine dining and the brutal realities of kitchen life, this seems like a radical paradox. Are love and joy the secret ingredients that make a homely bowl of pasta exceptional, and does this extend to the dishes on a fine dining menu? Is there capacity for joy in such a pressured environment, where chefs constantly pursue perfection? And ultimately, does it affect the food you eat? This juxtaposition is poignant, and having never worked in this environment, I can only surmise.

Giving People More Than They Expect

Pier Restaurant is part of the La Colombe group, where delivering an exceptional experience is the fabric of their being – it is their essence. Our recent dinner delivered course after course of exceptional food, seamless service, considered drinks pairings, and some theatre along the way – all the necessary ingredients for an incredibly memorable fine dining experience.

“People will forget what you do; they’ll forget what you said. But they’ll never forget how you made them feel.” William Guidara | Eleven Madison Park, NYC Author of Unreasonable Hospitality: The Remarkable Power of Giving People More Than They Expect | Co-Producer of “The Bear”

When we arrived at our table, the only adornments were a crisp white tablecloth and an elegant white shell-shaped plate, an ode to the restaurant’s waterfront location. Initially, I thought this was a starkly simple choice, but the concept revealed itself as the first course was presented.

As if by magic, an array of exquisitely crafted pure white ceramic dishes arrived at the table, each an element of the sea that played host to a snack – a pumpkin shell with a straw containing a citrusy yuzu drink, a tentacle for a sublimely crisp battered piece of octopus, a piece of coral hosting a langoustine cracker, a conch shell holding a creamy whipped sour cream mousse with caviar, and a piece of barnacled coral with two cones filled with the kitchen’s take on a trout Caesar.

Once the table was cleared, the coral, lit from within with flickering candles, remained as table decor.

Cool, Calm and Not like Carmy

Head chef John Norris Rogers certainly seemed cool, calm and collected when he added the final touch of frosty basil and coconut snow to our freshly shucked oysters in their white ceramic shells. If he felt any level of Carmy-like angst, he certainly didn’t show it.

I am continually impressed by the impeccable service at this level; it’s consistently precise and virtually faultless. While ‘The Bear’ may depict kitchen chaos, the front-of-house staff remain unflappable, much like the duck analogy – paddling furiously beneath the surface, while appearing to glide effortlessly above.

We loved the new-ish takoyaki course, presented tableside, where the chef prepared this Japanese street food staple with a local twist of a smoked snoek filling.

I just love food. It was always about making something with my hands, making something amazing that I’m proud of and having somebody else enjoy it in a fleeting moment. Like music. Rosio Sanchez | Sanchez and Hija de Sanchez in Copenhagen, Denmark | Episode 10, The Bear Season 3

Thy Daily Bread

The bread course at all the restaurants within the La Colombe portfolio is always one of my favourites, and Pier did not disappoint. A warm, freshly baked sourdough with the crispiest crust imaginable, served with curried butter, kept in its wonderfully melted state by a candle underneath. This golden butter formed a confit for succulently poached pieces of hake, elegantly garnished with saffron strands. We tore the bread and used the crust to scoop up the gorgeously toasted spices at the bottom and mopped up every last drop.

Hands! And Claws

The langoustine chawanmushi with Korean chicken wing course sounded intriguing and, in short, it was a masterstroke. Lusciously silky set custard, every spoonful jammed with umami flavour, adorned with intricately shaped langoustine crackers. The dish was an absolute joy to eat and one of my favourites.

There’s nobility in this. We get to help people celebrate some of the most important moments of their lives. We can give them the grace, if only for a few hours, to forget about their most difficult moments. Like, we can make the world a nicer place. All of us in this room. We have this opportunity, perhaps even a responsibility, to create our own little magical worlds in a world that is increasingly in need of a little more magic. Anna Posey, Elske restaurant, Chicago | Episode 10, The Bear Season

Yes Chef

One of the hallmarks of a fine dining meal is the element of surprise and theatre, and the palate cleanser course is the perfect departure for a little fun. A shot glass formed from ice held a local agave spirit, Sango Reposado, served with special salt and lime sorbet. Without giving it all away, this interactive experience was a fun break mid-meal.

The meal continued with so many highlights, too many to mention, but an incredible course of wagyu and sweetbreads, a cheese trolley and charcuterie board stacking box, and an impeccable guava dessert followed (guava, what an underrated ingredient).

I think why I wanted to be a chef was… when I was in middle school, I was in this home economics course, and I made a dessert. And when I served everyone, just the feeling of how they connected to the food, it felt just, like, super magical. Like, no one in the classroom knew who I was, but they were connected to me through the food. And that was it, I was like, I think I wanna do this for the rest of my life. Malcolm Livingston II | Former head pastry chef at Noma | Episode 10, The Bear Season 3

This Is A Delicate F***ing Ecosystem!

It occurred to me that love doesn’t have to be a wrinkly nonna adding an extra pinch of something special to her bolognese, love can look different. Love can be fiery passion, fervent determination and the most ardent devotion. Excellence requires all these things and these talented chefs find a way to channel the frenetic chaos of a kitchen into absolute clarity on a plate. And I have to assume that they continue doing it because they love it, it’s as simple as that.

‘The Bear’ highlights the intensity of kitchen life, yet the exquisite dishes at Pier Restaurant affirm that such culinary excellence can only be achieved through a genuine love for cooking, regardless of how that love may manifest. It is a delicate ecosystem and keeping it in balance must take effort.

“Do you know why cooks cook? We cook to nurture people. I know people call me a chef, but our trade is cooking, and that, to me, is such a profound profession because we get to really be part of people’s lives in significant ways. You’re nurturing the team you’re cooking for. You’re gonna be nurturing our guests. We’re even nurturing our farmers, our fishermen, our foragers, our gardeners, who are bringing us all these wonderful ingredients. Thomas Keller, French Laundry, California | Episode 10, The Bear Season 3

Our meal at Pier was a showstopper and special dining experiences like this are reverent moments for me – the chefs who create these dishes have my deepest respect and admiration.

Book Pier Restaurant’s winter lunch special – available until 31 August 2024, R995 pp.

The Pierhead, V & A Waterfront, Cape Town

pier.restaurant | Facebook | Instagram

There’s no food like comfort food! Embrace the cosy vibes of winter with these comforting recipes that elevate every occasion. From nourishing midweek meals to casual dinners, these dishes are made more delicious with the goodness of B-well.

Eat Good with B-well™

Whether cooking everyday meals or family feasts, B-well brings the flavour with their versatile products. From Canola & Olive Oil Blend to pure Canola, their oils are perfect for marinating mouthwatering steaks, sautéing fresh veggies and creating crispy delights.

Indulge in satisfying sandwiches and delicious dips with the B-well Thick & Creamy Mayonnaise. Prefer something with a little more ‘tang’? The Original Tangy is everything and more! Naturally cholesterol-free, low in saturated fat and high in Omega 3, B-well is the ideal cooking companion – these recipes show you how…

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Pan-fried Steak with Hand-cut Fries and a Miso-Mayo Dip

Impress guests with this delicious take on ribeye steak and chips – perfect for a relaxed dinner party or elevated braai with friends and family.

For the ultimate fries, parboil the potatoes and double-fry them in B-well Canola Oil.

Grilled to perfection and served with a zesty miso-mayo, this steak dish is absolutely delish! For the ultimate fries, parboil the potatoes and double-fry them in B-well Canola Oil. A sumptuous steak deserves a tasty sauce – combine B-well Thick & Creamy Mayonnaise with miso paste for an umami kick, and add lime juice and zest. Caramelise the onions and sauté mushrooms with thyme. Season the steaks with B-well Canola & Olive Oil Blend, salt and pepper. Once the coals are ready, let the braai work its magic.

Top the steaks with the onions and fragrant mushrooms, and serve alongside the crispy fries and miso-mayo for a memorable meal.

Recipe for Pan-fried Steak with Hand-cut Fries and a Miso-Mayo Dip

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Chutney-Mayo Chicken Pies

Inspired by two South African classics, we’ve created these irresistible Chutney-Mayo Chicken Pies that would give any garage pie a run for its money!

Make a meal of it and serve these comforting delights with a salad.

A delightful twist on the beloved chutney-mayo casserole and the ever-comforting chicken pie, these tasty bites are perfect for casual lunch occasions. Start by cooking chicken breasts in B-well Canola & Olive Oil Blend; once cooked, shred the chicken for the filling. Sauté onions and garlic in B-well Canola & Olive Oil Blend, and add brown onion soup to the mix. This hearty base is combined with the creamy goodness of B-well Original Tangy Mayo, a dollop of chutney and the shredded chicken to create a savoury, saucy and tangy filling.

Encase the filling in puff pastry, brush with egg for that golden finish and bake to crispy, flaky perfection. Make a meal of it and serve these comforting delights with a salad.

Recipe for Chutney-Mayo Chicken Pies

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Onion Rings with Baconnaise

Elevate game day gatherings with these crispy Onion Rings with Baconnaise – a total game-changer for entertaining friends!

Dunk these crunchy delights into the delectable sauce…

These golden rings are the ultimate crowd-pleaser, offering a satisfyingly crunchy texture and a creamy, smoky dip to match. Start by shallow frying the diced bacon in B-well Canola Oil for the baconnaise. Chop the cooked bacon using a knife or pulse in a blender, and incorporate it into a generous amount of B-well Thick & Creamy Mayonnaise. Ramp up the flavour and add honey and hot sauce for a sweet-spicy kick. To make the onion rings, coat thick-cut onions in a light batter and deep fry them in B-well Canola Oil. Once golden and delicious, place them on paper towels to remove excess oil.

Dunk these crunchy delights into the delectable sauce for an irresistible bite. Whether your team wins or loses, this knockout snack will be the highlight of the day.

Recipe for Onion Rings with Baconnaise

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Chicken Katsu Bowl with Sticky Rice

Crispy chicken katsu with sticky rice – what more could you want? Shake up your weekly rotation with this simple yet satisfying meal.

Drizzle with spicy soy-lime mayo, garnish with nori and sesame seeds, and tuck in!

Inspired by Japanese cuisine, this Chicken Katsu Bowl is comforting and nourishing. For that irresistible crunch, dredge the chicken cutlets in seasoned flour and whisked egg, and then coat them with panko breadcrumbs. Fry the cutlets in B-well Canola Oil until golden brown. Create a yummy sauce by mixing B-well Thick & Creamy Mayonnaise with Sriracha, soy sauce, lime juice and zest. Serve the sliced cutlets on a bed of sticky sushi rice, and add the jammy (boiled) eggs, pickled red onion, and sliced avocado and cucumber.

Drizzle with spicy soy-lime mayo, garnish with nori and sesame seeds, and tuck in! This midweek winner is sure to impress everyone at the dinner table.

Recipe for Chicken Katsu Bowl with Sticky Rice

Explore the B-well product range at the website link below and try these tasty recipes.

bwellfoods.co.za | Facebook | Instagram

West Africa produces more than 70 percent of the world’s cacao, and despite this, local farmers seldom taste the rewards. Fairafric is not only changing this narrative, but raising the bar high for the chocolate industry and paving the way for Fairtrade relationships.

Located in rural Amanase, Ghana, this revolutionising brand harvests and crafts world-class chocolate. With a mission to create 50,000 climate-neutral jobs in Africa and eradicate local poverty, fairafric is honouring the legacy of one of Ghana’s most valued commodities and the farmers that nurture it – and that’s just the start!

We chat with fairafric managing director, Michael Marmon-Halm, about what inspired the brand’s inception, its entry into the South African market, and how they are giving the world a taste of ‘real chocolate.’ Join the conversation.

What was the inspiration behind starting fairafric?

Africa is blessed with lots of natural resources, but these resources in their raw state are exported to Europe and processed there. The farmers or country of origin of these commodities earn close to nothing on the final product sold.

Ghana, together with Cote D’Ivoire, produces over 70% of the world’s cacao, but less than 1% of the world’s chocolate is made here. This is what inspired Hendrik Reimers (fairafric CEO) to set up Ghana’s first solar-powered chocolate factory in rural Amanase, Ghana – close to the farmers – bringing value creation to the country of origin of cacao.

How does that heritage influence the chocolate-making?

Ghana’s cocoa history started as far back as 1870. It is in this history that fairafric creates the finest organic chocolate, from tree to bar, in the country.

Ghana has always been known for her quality cacao beans. By using the best quality cacao from Ghana, we create the best quality chocolate and show that this can be done in Africa. Quality and taste, two trademarks of Ghanaian cocoa, are the same principles that fairafric goes by. Beyond the chocolate bar, local culture is deeply embedded in our processes – you can see this on our packaging where lovely patterns from Ghana, and elsewhere, are incorporated to tell a holistic story of value addition.

With the rise in cacao bean prices, the chocolate industry is under pressure. What has it been like navigating that challenge?

Like all chocolate brands, we have been greatly affected by the rise in cacao prices and the volatility of the market. Cacao has been both expensive and hard to get – inclusions that we use in crafting our delectable chocolates have seen the same fate.

[Nonetheless,] we are glad to be on a unique organic path, and with our partners, we are looking for more sustainable means of operating in Ghana amidst all the uncertainties.

Many popular commercial brands flood the market. How does fairafric compare in terms of taste?

The use of traditional Ghanaian techniques in the fermentation and drying of cacao beans enhances the beans’ natural flavours, resulting in a more complex and nuanced taste profile. This meticulous process ensures that the chocolate retains its authentic flavour.

With every bite of fairafric chocolate, you taste the real cocoa in the chocolate and not additives or substitutes. We serve customers chocolate as it is supposed to be eaten.

Consumers are now more conscious and demand brand transparency. What effort has fairafric made to ensure they comply with Fairtrade practices?

Fairafric ensures fair wages by paying farmers higher premiums; committing to our social and environmental responsibilities by supporting initiatives that positively impact the community and the environment through the annual distribution of trees to our farmers; [offering] annual health screening to the communities, and donating learning materials like books and stationery to school kids. Also, we ensure supplies are compliant through our supplier code of conduct.

Since opening, fairafric has made significant strides in value and job creation. Why is this one of its main focuses?

Fairafric currently employs over 130 individuals in Ghana, providing healthcare for them and their families – on top of an income that is at least 4 times the minimum wage, as well as daily meals. Our mission is to create 50,000 climate-neutral jobs in Africa.

Farming has always been associated with poverty, but by setting up our factory in rural Ghana and employing people from the area, we are adding to the income of the people and helping take them out of poverty. This is why value creation in the country of origin is so important to us.

Vegan-friendly options are becoming increasingly popular. Can you tell us about your vegan products?

The market has been very receptive to our vegan recipes. Fairafric is about protecting the environment and the people. This is why we are organic, and this is why we are also vegan-friendly and use zero plastic. Vegan options are more environmentally friendly.

Aside from our traditional dark chocolate recipes, which are all vegan, we have crafted alternatives to milk for vegans who love their chocolate sweet with the 42% creamy cashew. More of these recipes should hit the market soon.

Your dark chocolate range features varying cacao percentages. How do the chocolatiers determine the perfect balance?

We understand tastes vary, and that is why we have also varied our recipes to give customers the best chocolate experience possible. The percentages on our chocolate bars represent the amount of cocoa in these bars. Our chocolatiers, therefore, craft these bars with the idea that all tastes are not the same and with our inclusions, we give you something extra to the cocoa that you will enjoy. Our highest dark chocolate recipe currently is 92% dark chocolate – the closest taste to the raw cacao bean.

The fairafric range has delicious products, with some incorporating ingredients like baobab, moringa and Tigernut. What inspired these unique flavours?

With fairafric’s vision of adding value, we go above and beyond to source all these ingredients from across the continent to craft the best tasting experience possible for our customers. If you have tried any of our recipes, you will understand that we serve more than the standard chocolate and, unlike other brands, we use real ingredients and not flavours.

We are inspired by the abundance on the African continent and incorporate the best ingredients from the continent to craft the best chocolate and harness the nutritional values in these ingredients for our customers.

What advice do you have for entrepreneurs wanting to start similar initiatives?

Everything well achieved is only with determination. This road is a tough but doable one. Entrepreneurs looking in this direction need to find people who believe in this line of story and are willing to change the narrative, no matter what.

We have been lucky to find the best and brightest, coupled with the passion to see Africa connect in business. Be strong, that’s all I can say.

How can South Africans get their hands on fairafric products?

Fairafric is working in South Africa to identify local distribution partners and is in advanced talks with a number of potential partners. This will finally make the product available to local chocolate lovers and chefs, and we look forward to being able to share our product with the South African market.

*Market entry into South Africa has been facilitated and supported by the International Trade Centre (ITC), a joint agency of the United Nations and the World Trade Organization, whose mandate is to support micro, small and medium-sized enterprises (MSMEs) to enhance competitiveness and participate in global value chains. In particular, fairafric’s participation in the Good Life Show was supported under the Netherland Trust Fund Programme (NTF V) project in Ghana, funded by the Dutch Ministry of Foreign Affairs and implemented by the ITC’s Alliances for Action (A4A) team.

Get a taste of fairafric’s delectable chocolates at their online shop. 

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With its hidden entrance, lofty yet laid-back interiors and air of intrigue, The Attic by Bo-Vine has captured the attention of socialites and tastemakers – not only for its ocean views but also for its top-notch cocktails. Seven months into operations, we chat with Dale Parker, the creative force behind The Attic, about crafting the perfect drink and how they make their cocktails from scratch. Join the conversation.

Pictured: Dale Parker of The Attic by Bo-Vine

Conveniently located on the Camps Bay strip, the popular cocktail lounge is adorned with Banksy-style artworks, where Mia Wallace channels the Mona Lisa’s mystique and Old World emperors are decorated in graffiti. This intimate yet captivating space is an extension of the Bo-Vine Wine & Grill House, offering guests the ideal transition from dinner to cocktails.

We love the interiors and atmosphere of the lounge. What was the initial design concept?

The idea for The Attic was quite simple. Previously, the space was a venue called ‘Beach House,’ which, Gregor Bremer, the owner of the holding company, had available. We’ve known each other for years and I usually have concepts mulling through my brain.

I always wanted to open a shop called ‘The Attic’ because everyone in their life has either had their first kiss in an attic or had their first beer, sherry or whiskey that they’ve stolen from Daddy’s cupboard. Something’s always happened in an attic. So, that’s what we wanted to try and recreate, but giving people better memories of their attic [experiences].

Speakeasies and hidden bars seem more popular these days, did you want to have that hidden feel with the entrance?

Yes, that’s what we were going for. We wanted a random picture that opens up into a bar, so people don’t really know what they’re walking into.

Tell us about the interesting artwork.

Gregor Bremer owns Soda Custom, one of the best interior companies in the country. We wanted to go a little bit ‘tongue in cheek’ – intimate, swanky, almost touching kitsch but not.  Nicole Wrensch, an incredible designer at Soda Custom, showed us a few Banksy pieces. She just really took it to town and found all these images. Gregor was opposed to one or two of them; I wasn’t, I loved all of them.

In conceptualising the drinks menu, what flavours and cocktail styles did you want to highlight?

For our signature cocktails, we wanted to follow the flavours of the seasons. We’re in winter now, so we’ve gone with very tomatoey, citrusy notes. For summer, we introduced cooler fruits that were available. But mainly, it was to pay homage to the classics.

What’s your go-to cocktail?

Sheesh, I have two. Definitely, an Old Fashioned – preferably with a very high-hitting, age-statement whiskey – and then a Whiskey Sour. I’ve been drinking Whiskey Sours for as long as I can remember.

Alcohol sells itself, but you still need something that sets you apart. What gives The Attic an edge over competitors?

What we do is slightly different. We like to host people. That’s why it’s such an intimate space. We like to get to know our customers and, obviously, speak through the menu, but we also ask them what their flavour of choice is. We built off-menu drinks for them or sell them one of our drinks. Also, everything’s made from scratch [like the syrups and sodas] and with fresh ingredients. That’s what sets us apart.

Which mixology trend are you loving at the moment?

If we had about three hours, I could go on forever! But one trend I’ve always followed, and that’s close to my heart is working with fresh fruits and ingredients. Also, trying to bring out the freshness of those fruits; I can get quite technical sometimes. I like to wait for the S level (sugar content) to be as high as possible. That means I don’t have to use other sugars.

I was fortunate to do a beverage pack course, where I learned how to really work with fruit. For example, taking fruit and putting natural sugars on it, letting it seep for as long as possible, and then creating syrup, so the flavours can really pop.

I also like preserving things – always have and always will. We try to have a zero-waste policy, so any offcuts go into Consol jars. From there, we add apple cider or other kinds of vinegar and turn them into [cocktail] shrubs, which we’ll use at a later stage.

Top left: Duke Whyte, head mixologist at The Attic by Bo-Vine | Bottom: Dale Parker

One thing you can’t stand when ordering cocktails at bars?

Lazy bartenders and using store-bought syrups – it’s not difficult to make your own. I see so many bars doing this. They’ve got all the fresh fruit, but they’re throwing it away and buying syrups. You can make your own!

There’s no better pairing than food and drinks. Talk us through the delicious snacks menu and bruschetta.

The snacks and bruschetta are from Bo-Vine Wine & Grill House (downstairs). Chase Charles is a really good chef and when we sat down, we tried to balance the flavours, so that there’s a little bit of acidity and a bit of of salt (to make customers drink more). We just wanted to make it light and tasty.

How do you keep customers coming back? What’s the key to running a fabulous cocktail lounge?

At the end of the day, it’s the service. (I think that the service industry has obviously gone down a bit since COVID happened.) But treat your guests like you’ve invited them to your home. Also, don’t rip off guests. If you’re going to make a good cocktail and deliver it, make sure that it is made with love and passion, that it’s tasty, and that they enjoy it.

Speak to your customers, get to know their names, and ask them what they want and like. Just looking after the people, that’s what the service industry is about. It’s about us hosting guests. If you do that right, you’ve got a key to success.

The Attic has been open for about seven months now. What’s been the most rewarding part of this journey?

The reactions on the customer’s faces with the cocktails. When they take that first sip and they’re like, ‘Wow!’ To me, that counts the most. That’s what makes me and my team happy. Delivering something that customers get and thoroughly enjoy.

Visit The Attic by Bo-Vine to experience the second chapter of their cocktail menu.

Location: Shop 3, The Promenade Shopping Centre, Camps Bay, Cape Town | Mon-Thurs: 16h00–23h00; *Fri-Sun: 13h00–23h00 | Friday Winter Trading: 16h00–23h00 | Call 061 528 1040 | Book via Dineplan

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BarQGrill brings contemporary braai-inspired eatery to the East Rand. Inspired by the love South Africans have of cooking over an open flame, which was ignited even further during lockdown — restaurateur, Pari Xenophontos, opened BarQGrill — a contemporary braai meets Mediterranean-style eatery in Boksburg in January this year.

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The Menu

BarQGrill specialises in a tantalising selection of braaied meat, such as their signature honey-mustard basted chicken sword, coal-grilled pork ribs and Wagyu beef burgers, all cooked perfectly over an open-coal fire.

BarQGrill specialises in a tantalising selection of braaied meat.

Apart from grilled meat options, the eatery also offers a diverse menu of sushi, poke bowls, pasta and a variety of salads — ensuring there is a dish for all palates and moods.

The eatery also offers a diverse menu of sushi.

The menu also offers a wide selection of signature, classic and build-your-own cocktails, and soon to be launched signature jugs. Also new to the menu is Greek dish, Vaflaki, consisting of 12 mini waffles served with a variety of toppings.

A wide selection of signature, classic and build-your-own cocktails.

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Contemporary yet Casual

The eatery’s interior features a neutral colour palette accented by greenery and rich textures, such as the feature timber slats. Although the design projects a sophisticated feel, BarQGrill is a casual eatery, providing good food and value for money, in a contemporary, yet homely environment.

A contemporary braai meets Mediterranean-style eatery.

“BarQGrill is home away from home. With our friendly staff and managers, delicious food and inviting ambience, I truly want our patrons to leave our eatery having had the full BarQGrill experience we have worked so hard to create”,  comments owner Pari Xenophontos.

BarQGrill recently introduced weekly specials, allowing diners to enjoy their favourite dishes at a further reduced price.

Location: 141 North Rand Rd, Beyers Park, Boksburg
Orders: Mr D Food (within a 5km range from the restaurant)
Reservations: 010 534 7533 or book online at their website.

*For more information and specials, follow BarQGrill at their social media accounts below.

barqgrill.co.za | Facebook | Instagram

Mother Nature is Willow Creek Olive Estate’s greatest supporter. In an effort to give back to the environment, Willow Creek takes great pride in conducting all their harvesting, processing and bottling operations in a sustainable manner.

Willow Creek’s Hand-Harvesting Technique

During their harvest season from March to August, Willow Creek prefers a hand-harvesting technique rather than an automated method. This technique involves stripping each individual branch of olives with a rake, almost like combing hair! This allows them to create approximately over two-hundred seasonal work opportunities for their local community.

This hand-harvesting technique reduces Willow Creek Olive Estate’s overall fuel consumption while increasing product quality and community benefits, and as one of their company principles states, Willow Creek wants to create win-win situations for both their company and their loyal customers.

Willow Creek’s Sustainability Initiatives

Willow Creek’s sustainability initiatives are not only limited to the agriculture sector but also play a large role in their manufacturing process. Willow Creek’s famous Estate Blend Extra Virgin Olive Oil attests to this.

This product’s unique bottle is made from PET (polyethylene terephthalate) and is reinforced with an oxygen scavenger and UV barrier. While creating the same shelf-life protection capabilities as glass, its lightweight structure is also carbon-neutral and easier to transport. The PET bottle and Aluminium/Linear Low-Density Polyethylene pourer caps are also 100% recyclable!

In other words, every time you purchase Willow Creek Olive Estate products, you not only take care of yourself but you also support Mother Nature. Pretty cool, right?

Pampoenkoekies with Willow Creek Blood Orange, Naartjie & Thyme Caramel Sauce

What better way to welcome the season of autumn, than with an authentically South African pampoenkoekie recipe with a Willow Creek twist? Pampoenkoekies are traditionally made with pumpkin, but Willow Creek decided to turn to another member of the gourd family — butternut.

The blood orange olive oil complements the naturally sweet butternut fritters with a pleasant bitter note, while ensuring you get that satisfying golden brown exterior.

To top it all off, the beautifully fragrant naartjie and thyme hints in the caramel sauce ooze decadence and deliciousness.

Fritter Ingredients

750ml Butternut, cooked, mashed and cooled
2 Eggs
500ml Self raising flour
15ml Baking powder
5ml Salt

Method

Place the cooked butternut, eggs and salt in a stand mixer and whisk until well combined.
Add the flour and baking powder and mix through.
Fry teaspoon fulls of batter in medium hot oil until golden brown. Pour hot sauce over before serving.

Sauce Ingredients

250ml Sugar
250ml Cream
750ml Full cream milk
100ml Butter
10ml Vanilla essence
2 Tangerines, zest and juice
10g Fresh thyme, leaves stripped from stalks
50ml Willow Creek Blood Orange Flavoured Olive Oil

Method

Place the sugar, cream, milk and butter in a saucepan and heat to boiling point.
Boil for 10 minutes on a low heat and add the vanilla, tangerine zest and juice, thyme leaves and olive oil.
Pour over the fritters just before serving.

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It’s Women’s Month and given that we love food, we want to celebrate the powerful female chefs of South Africa. These women represent what it means to rank their own needs second or even third by facing obstacles under high pressure, working long hours, and getting a few cuts and burns that comes with working in a kitchen. We want to thank these female chefs for continuing to push their restaurants to top-tier status and for sharing their passion for food with us.

CELEBRATING WOMEN IN THE FOOD INDUSTRY- Feni Malebye-Lutalo

In the seventh instalment of our Women’s Month series, we spoke to Basalt Restaurant’s Head Chef, Feni Malebye-Lutalo. After qualifying from premier Italian school of cooking, the ALMA la Scuola Intenazionale di Cucina Italiana, Feni landed her first role in the kitchen of ‘Stagista,’ a One Michelin Star restaurant located in Siena. There Feni established skills in traditional Italian cuisine infused with modern flair.

Upon returning to South Africa in 2015, Feni joined acclaimed The Test Kitchen under the skilful guidance of Owner/Exec Chef Luke Dale-Roberts and Head Chef Ivor Jones. That role eventually led to a position at La Colombe, where Feni further excelled under the mentorship of Exec Chef James Gaag, eventually being promoted to the role of Chef de Partie.

By this stage having worked in some of South Africa’s best fine-dining restaurants, and under several of our most internationally acclaimed experts, Feni decided to expand her horizons into the luxury lodge industry by joining the Singita international group. Based at Singita Sabi Sand, Feni worked under Chef Liam Tomlin (S.A. Chef of the year 2017/18), where his encouragement saw her achieve the role of Sous Chef at Singita’s enviable Castleton Lodge.

Moving back to Joburg to be closer to her family in late 2018, Feni joined Freddie Dias (ex-Head Chef, Pot Luck Club) as his Sous Chef, where together they collaborated the launch of Basalt Restaurant in Sept last year, a casual fine-dining restaurant set within the well-established Peech Boutique Hotel of Melrose. There Feni initially worked under Freddie Dias (ex-Head chef, Pot Luck Club) as Senior Sous Chef, and has since been promoted to Head Chef of both Basalt and The Peech Hotel’s in-house Garden Restaurant as of 1st August 2020.

Feni Malebye-Lutalo launched her new Spring Menu at Basalt as of 28th of August. Basalt Restaurant will participate in the upcoming SA Restaurant of the Week series throughout October this year.

INTERVIEW WITH CHEF Feni Malebye-Lutalo

Why did you become a chef?

I tried to follow the conventional corporate route by attending law school. However, I quickly realised that I wouldn’t be fulfilled as a practicing lawyer. So I did the sensible thing and dropped out in my 3rd year to pursue my love for the culinary arts. I found a way to express myself creatively through food and seeing people’s sincere appreciation for my art further fuelled this passion. I enrolled in culinary school and never looked back.

When are you happiest at work?

I come alive during the rush of dinner service. That’s the pressure that keeps me on my toes. I am forced to be on my A-game because that’s where my performance is truly measured. Bringing the greatest satisfaction to the greatest number of people in a single given time.

What’s the most valuable attribute of being a great chef?

There are a few key attributes in my opinion, to name a few I’d say:

• Organisational skills.
• Ability to handle a high-stress environment and the pressure that comes with it.
• Curiosity and desire to learn more; as a chef at any level, you literally never stop learning.
• Mental, emotional and physical stamina, as this job is highly demanding of all three.
• Creativity and meticulous attention to detail.

What has been your most meaningful, memorable meal?

I’ve given a lot of thought to this question, wondering if it was at a couple of Michelin star restaurants in Italy or even at the top-rated restaurants in South Africa. But no, I’m a simple girl. My most meaningful and always memorable meal is anything prepared by my grandmother. She makes the most perfect pap which cannot be replicated (many in my family have tried!). I don’t eat Ting Ya Mabele (coarse sorghum meal) unless it is cooked by my grandmother. One can literally feel the love in every meal she makes and each one is just as memorable as the last, particularly when we all eat together as an extended family. She cooks simple yet hearty dishes that are full of love and comfort.

A very close second, however, is the meal I had at La Colombe in 2016 when I still worked there. I took my parents out for the full dining experience and Chef James Gaag took such excellent care of us throughout that meal that my parents said they finally understood what I do and can see the value in the pride I take in my work. That was a phenomenal experience.

What’s the most valuable thing you have learnt in the kitchen that translates into your life outside of the kitchen?

Adapt or die! The pressure will always be immense, as in life outside the kitchen. You have to learn to adapt to every situation handed to you and keep calm even in the chaos. Taking a step back to think the situation through logically (if you have the luxury of time) you will always reap more reward than when you are frantic. “The devil is in the detail” so be wide awake at all times and pay close attention to every detail around you and in situations that present themselves to you in life. The professional kitchen teaches all this. And when it all gets incredibly overwhelming, be kind to yourself and take a step back to allow your mental health to ‘reboot’ as it were.

What has been your experience during lockdown and how have you had to evolve your business/kitchen.

Lockdown has been the absolute worst experience for everyone but the restaurant and hospitality industries have suffered immensely. On a personal level, my major depressive disorder and anxiety were continually spiralling, what with all the uncertainty around the future of our jobs and industries as a whole. As Basalt Restaurant is on The Peech Hotel property, we rely heavily on international travel guests, so the closure of borders knocked us down hard. And it has been that way for most of the lockdown period. We have slowly started seeing a slow but steady increase in local business and now leisure travel (since the Level 2 restrictions have given our industry some hope) We adapted our menu offerings, creating much smaller more intimate menus for guests instead of a huge offering which would leave us with loads of wastage.

There are a lot of differing opinions about “Best Female Chef” awards versus awards that recognise achievements in the industry with no gender attached, with good arguments for both sides – do you have an opinion on this?

Indeed I do. I would love to see a chef being recognised and celebrated based on their merit, where they’re awarded the title of best chef and it’s a representation of their capability across the board. In my opinion, creating gender-specific awards implies that female chefs can’t compete with male chefs. It creates an undue superiority complex among male chefs, who end up thinking that all they need to do is to be better than their male peers and not even see us, women, as their competition.

I understand that honouring female chefs separately was initiated to build a platform to highlight the women achieving excellence in an industry, which otherwise lacked diversity and marginalised them but the way I see it, every industry is male-dominated. We cannot reach genuine gender parity in the restaurant sector by creating a separate playing field for women. Chef awards are based on food. None of this has anything to do with gender. This isn’t like in sports where the male physique gives them an unfair advantage over the women. We don’t need gender attached to awards. Let the best chef be the best chef period.

Why is it important to have women in the field?

Representation matters. When I see women achieving groundbreaking milestones in this industry, it pushes me to raise the bar for myself and what I can achieve as well. We are constantly pushing ourselves. Our work ethic is unparalleled. We work twice as hard to get half the recognition that our male colleagues receive. Even though we can be as hardcore and ambitious as the men, we have the natural advantage of empathy, care and understanding, you know… the soft skills that we use to lead and bring out the best in our teams. I’m not saying men, don’t have this, but it comes more naturally to women. There are a lot of female chefs who have played a crucial role in the growth and development of younger, up and coming female chefs in the industry.

In my experience, it’s the female chefs who make the time to teach and mentor their subordinates, which is so important when we think about how skill and knowledge is transferred to the next generation of chefs. The role and contribution of female chefs in this industry is key to its continued development. It’s key to opening doors and diversifying the industry. On the other hand, we cannot have discussions about the importance of women in the field without having equally important conversations around how we are still failing to close the gender pay gap. If we are contributing as much, working as hard, and raising the bar of excellence, then surely it’s time we get paid the same amount, no?

What is the future for female chefs in SA?

I see a very promising future for female chefs in SA. We have phenomenal chefs running great restaurants, we have chef Jess van Dyk from Protege, Nando Cardoso from Chef’s Warehouse & Canteen, Chef Charné Sampson from Epice who have all been recognised as movers and shakers in this industry.

I’m seeing strong female sous chefs coming to the forefront, and it’s very promising to see the progress we’ve made in the industry. A couple of years ago, having this many female head honchos running the show would have been unheard of. We still have a long way to go, but If we keep having conversations that matter, like closing the gender pay gap, mentoring and transferring skills to the next generation of great chefs, creating equal opportunities, then perhaps we will see a future where the having a female head chef is the norm and the South African culinary stage is a global force to be reckoned with.

If you enjoyed reading about Feni Malebye-Lutalo, make sure to check out our interviews with La Petite Colombe, Protege, Epice, Hazendal, and Tjing Tjing’s female head chefs and of course, culinary powerhouse Zola Nene.

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