{"id":83858,"date":"2021-06-04T05:00:55","date_gmt":"2021-06-04T05:00:55","guid":{"rendered":"https:\/\/test10.co.za\/C\/?p=83858"},"modified":"2021-06-22T07:29:43","modified_gmt":"2021-06-22T07:29:43","slug":"homage-to-home-edge-restaurant","status":"publish","type":"post","link":"https:\/\/test10.co.za\/C\/homage-to-home-edge-restaurant\/","title":{"rendered":"An Homage to Home at EDGE Restaurant"},"content":{"rendered":"

EDGE, a new restaurant paying homage to Africa, comes to Franschhoek this Winter. Captained by young gun Vusi Ndlovu, in partnership with Absie Pantshwa, Mandlakazi Pantshwa & Associates, EDGE seeks to disrupt the current dining landscape by showcasing all that makes Africa so remarkable. With a focus on indigenous ingredients and cooking over flames, EDGE restaurant will invoke a strong sense of community, nostalgia and tradition.<\/span><\/p>\n

\"EDGE<\/p>\n

Africa on a Plate<\/h4>\n

With a focus on underutilized ingredients, progressive techniques and recipes passed down over generations, Ndlovu and his team are looking to celebrate Africa holistically. EDGE looks to change that by showcasing Africa, in all her glory, while harbouring an inclusive, comfortable and welcoming space. From the food, to the wine, to the art on the walls and the apparel design on the staff, EDGE will serve as a canvas for local heroes.<\/p>\n

\u201cWe believe the best stories in Africa have been told around a fire hence we wanted to embrace the continent and its vibrancy the only way we know how, with food around a fire in a prime location\u201d<\/p><\/blockquote>\n

\"Vusi<\/div>
\"EDGE<\/div><\/div>\n

The Menu at EDGE Restaurant<\/h4>\n

The menu, conceptualised by Ndlovu and inspired by his own heritage, will be an ever-changing curation of dishes that highlight indigenous ingredients, reimagined in a contemporary, minimalist and respectful way. The dishes will pay homage to Ndlovu\u2019s past experience and curiosity, as well as the rich history of this great continent. With an emphasis on local ingredients sourced from markets, traditional artisans and small-scale farmers, EDGE\u2019s menu will serve as a platform for indigenous produce and local producers.<\/p>\n

Frankie Fenner Meat Merchants, Franschhoek Fish Market and TRUTH Coffee Roasting form part of the team with wines being curated by Publik Wine.<\/p><\/blockquote>\n

The Team<\/h4>\n

Chef and co-owner, Vusi Ndlovu needs no introduction. Having cut his teeth in the top kitchens in South Africa and abroad, as well as gathering international recognition when he ranked among the top 7 young chefs in the world at the San Pellegrino Young Chef finale in 2018. Vusi will oversee the kitchen, and looks to support and bring young people\u2019s voices forward. Overseeing the operations is Absie and Mandlakazi Pantshwa.<\/p>\n

\"EDGE<\/div>
\"EDGE<\/div><\/div>\n

What to Expect<\/h4>\n

Offering breakfast, lunch and dinner, your experience at EDGE can be an all-day, any-time affair. The team will also open their doors to fellow chefs, producers and restaurant owners as part of a monthly industry night. The last Sunday of the month will become the day to play as Easy Sunday sessions will include live jazz music out in the lush garden. EDGE restaurant will open in winter 2021 with a series of soft launches, with a formal launch taking place in summer 2021.<\/span><\/p>\n

edgerestaurant.africa<\/a> | Instagram<\/a><\/p>\n

Looking for some more South African-inspired cuisine? Read up about the origins of these classic South African desserts here.<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

EDGE, a new restaurant paying homage to Africa, comes to Franschhoek this Winter. Captained by young gun Vusi Ndlovu, in partnership with Absie Pantshwa, Mandlakazi Pantshwa & Associates, EDGE seeks to disrupt the current dining landscape by showcasing all that makes Africa so remarkable. With a focus on indigenous ingredients and cooking over flames, EDGE restaurant will invoke a strong sense of community, nostalgia and tradition. Africa on a Plate With a focus on underutilized ingredients, progressive techniques and recipes […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[4098],"tags":[],"class_list":["post-83858","post","type-post","status-publish","format-standard","hentry","category-general"],"acf":[],"brand_slug":"","_links":{"self":[{"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/posts\/83858","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/comments?post=83858"}],"version-history":[{"count":15,"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/posts\/83858\/revisions"}],"predecessor-version":[{"id":84374,"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/posts\/83858\/revisions\/84374"}],"wp:attachment":[{"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/media?parent=83858"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/categories?post=83858"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/tags?post=83858"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}