Innholdsfortegnelse for 2019 i Eat Out

"HAVING A MEAL PREPARED FOR YOU BY SOMEONE ELSE IS ONE OF LIFE’S GREATEST PLEASURES" Having a meal prepared for you by someone else is one of life’s greatest pleasures. It’s a treat we sometimes take for granted: the generosity and care poured into every roast potato, sushi roll or slice of wood-fired pizza. The planning of the dish, sourcing of fresh ingredients, the prep behind the scenes, the precise cooking and eventual presentation of what’s on the plate so that it lives up to what’s on the menu, each and every time you ask for it – that is something worth acknowledging. The 500 restaurants in this issue are the establishments that take us – for just an hour or two – out of our busy lives and make…

WHERE TO FIND THEM Waterkloof Wine Estate, Sir Lowry's Pass Road, Somerset West; 021 858 1491; lunch Mon to Sun, dinner Mon to Sat; R850 for tasting menu (R1050 with wine), R1600 for degustation menu (R1900 with wine); corkage R85 Read the review on page 212 “SIMPLE COMBINATIONS OF FLAVOURS, PERFECTLY COOKED AND EXQUISITELY PLATED”JUDGE'S COMMENT @WATERKLOOFWINES @CZARNECKIGREGORY FAST FACTS POSITION IN THE TOP 10 LAST YEAR: 3 FAVOURITE UNDERDOG INGREDIENT: Chicken THREE WORDS WHY YOU SHOULD VISIT, ACCORDING TO THE CHEF: Contemporary, minimalistic, French…

WHERE TO FIND THEM 10 Sampson Street, Paternoster; for bookings, email diewolfgat@gmail.com; lunch Wed to Sun, dinner Fri and Sat; R750 seven-course tasting menu for lunch or dinner; no BYO Read the review on page 229 “THE MENU IS GUTSY AND BOLD, THROWING PEOPLE UNFAMILIAR WITH THE AREA INTO THE DEEP END OF THE WEST COAST”JUDGE'S COMMENT @WOLFGAT FAST FACTS POSITION IN THE TOP 10 LAST YEAR: New entry FAVOURITE UNDERDOG INGREDIENT: Slangbessies and heerenboontjies WHAT FUELS THE RESTAURANT KITCHEN: Coffee…

WHERE TO FIND THEM The Orient Private Hotel, Francolin Conservation Area, Crocodile River Valley, Elandsfontein, Pretoria; 012 371 2902; lunch Wed to Sun, dinner Wed, Fri and Sat; R1450 for Grande Degustation menu (R2035 with wine), R950 for Market Degustation menu (R1410 with wine); no BYO Read the review on page 133 “A DEEPLY JOYFUL AND REWARDING DINING EXPERIENCE. WHIMSICAL PRESENTATION DELIVERS REVELATORY FLAVOUR”JUDGE'S COMMENT @RESTAURANTMOSAIC ATORIENT FAST FACTS POSITION IN THE TOP 10 LAST YEAR: 2 FAVOURITE UNDERDOG INGREDIENT: Sorghum THREE WORDS WHY YOU SHOULD VISIT, ACCORDING TO THE CHEF: Singular botanical experience…

WHERE TO FIND THEM Beau Constantia Wine Estate, Constantia Main Road, Glen Alpine, Constantia; 021 794 8632; lunch Tue to Sun, dinner Tue to Sat; R750 for tapas for two; corkage R80 (only one bottle allowed per table) Read the review on page 182 “BRILLIANT, INTERESTING, VERY AHEAD OF THE CURVE. THE PLAYFUL PRESENTATION DOESN'T TAKE AWAY FROM THE HONESTY OF THE FOOD”JUDGE'S COMMENT @CHEFSWAREHOUSE BEAUCONSTANTIA FAST FACTS POSITION IN THE TOP 10 LAST YEAR: 4 FAVOURITE UNDERDOG INGREDIENT: Sour figs THREE WORDS WHY YOU SHOULD VISIT, ACCORDING TO THE CHEF: Food, wine, view…

DISARONNO SOUR 45ml Disaronno30ml fresh lemon juice1tsp sugar Pour all ingredients over ice. Shake and enjoy. COMFORT COLLINS 1½ oz. Southern Comfort 70 PF¼ tsp lime juiceLemon-lime soda Add Southern Comfort and lime juice to a collins glass filled with ice. Top with lemon-lime soda. HENDRICK’S GIN AND TONIC 50ml Hendrick's Gin150ml tonic water3 thinly sliced rounds of cucumber, to garnish Fill a high ball glass with cubed ice. Combine all ingredients except the cucumber and give a gentle stir. Garnish with the cucumber. THE ORIGINAL AND VERY OLD FASHIONED 2 tots Glenmorangie Original4 dashes aromatic bitters1 spoon granulated sugarOrange zest Build all the ingredients in a tumbler glass then stir to dissolve the sugar. Add ice and stir to chill. Garnish with orange zest. THE BELVEDERE SPRITZ 1 tot…

THE RESTAURANT AWARDS Restaurants do not elect to be judged for the Top 10. With input from the Eat Out community and professional critics, the panel of anonymous judges dines around the country and draws up a list of contenders according to the following criteria: The establishment must have been open with the same highest-ranking chef since November 2017. Changes in décor, closures for winter, renovations or other breaks, and staffing changes (other than of the highest-ranking chef) over this time period do not disqualify a restaurant. Consistency and excellence must shine through every aspect of the experience. The owners and chef should be passionate, dedicated to uplifting the industry, and prioritise the sourcing of quality produce. The judges dine at each nominated restaurant and score it out of 100…

WHERE TO FIND THEM The Old Biscuit Mill, 375 Albert Road, Woodstock, Cape Town; 021 447 2337; dinner Tue to Sat; R1800 for 10-course gourmand menu (R2200 with tea pairing; R2550 with gourmand wine pairing; R2950 with iconic wine pairing); corkage R60 (only one bottle per table) Read the review on page 170 “THE FOOD, PRESENTATION, AND SEAMLESS, EXCITING SERVICE LEFT ME FEELING LIKE I'D HAD A MICHELIN-STAR DINING EXPERIENCE.”JUDGE'S COMMENT @THETESTKITCHENCT FAST FACTS POSITION IN THE TOP 10 LAST YEAR: 1 FAVOURITE UNDERDOG INGREDIENT: Broad beans THREE WORDS WHY YOU SHOULD VISIT, ACCORDING TO THE CHEF: Adventure, experience, satisfaction…

WHERE TO FIND THEM Le Quartier Francais Hotel, corner of Berg and Wilhelmina Streets, Franschhoek; 021 202 3395; lunch and dinner Mon to Sun; R895 for reduced set menu (R1495 with wine); R1295 for gourmand tasting menu (R2195 with wine); corkage R80 for local wine, R120 for international wine Read the review on page 198 “AN ABSOLUTELY DELIGHTFUL MEAL. I CAN REMEMBER EACH AND EVERY COURSE, COOKED WITH SUCH DELICACY”JUDGE'S COMMENT @LAPETITECOLOMBE FAST FACTS POSITION IN THE TOP 10 LAST YEAR: New entry FAVOURITE UNDERDOG INGREDIENT: Celeriac THREE WORDS WHY YOU SHOULD VISIT, ACCORDING TO THE CHEF: Flavour is king…

WHERE TO FIND THEM Vergelegen Wine Estate, Lourensford Road, Somerset West; 021 847 2131; lunch Wed to Sun, dinner Fri and Sat; R595 for reduced Tour menu (R865 with wine), R895 for full Tour menu (R1245 with wine); no BYO Read the review on page 210 “CAMPHORS IS REALLY KEEPING THE STANDARD HIGH. IT IS EVIDENT THAT THEY ARE EVOLVING AND GROWING EVERY YEAR”JUDGE'S COMMENT @CHEFMIKECOOKE @VERGELEGEN_WINE_ESTATE FAST FACTS POSITION IN THE TOP 10 LAST YEAR: 6 FAVOURITE UNDERDOG INGREDIENT: Jerusalem artichokes THREE WORDS WHY YOU SHOULD VISIT, ACCORDING TO THE CHEF: Exciting culinary experience…

The low-down There’s just a small part of the wine-making process that makes wine vegan (or not). The picking, pressing and fermentation of grapes are usually considered to be vegan-friendly. There’s just one part of the process called ‘fining’ that sometimes uses animal products. ‘Fining’ is a technique used to remove impurities from the wine, making it clear and more stable. Bear with us, this is a little technical. Traditionally, egg whites, gelatine or a milk derivative is added to the wine. This bonds with soluble impurities (ones you can’t filter out) like tannins, proteins and phenols. The fining agent is then removed from the wine, along with the impurities. Vegan wine is made in one of two ways, either with a vegan-friendly fining agent like clay, or by leaving…

"IT WAS ABOUT TIME WE SAW THIS CHEF COME OUT FROM UNDER THE SHADOWS AND DIRECT HER OWN SHOW" What started out as an apprenticeship at Gallagher Convention Centre soon turned into working under the likes of chefs David Higgs and Luke Dale-Roberts. Now, Candice Philip is the captain of her own ship and leads her team at Grei with calm and humble ease. When Luke Dale-Roberts X The Saxon, where Candice had worked as head chef, closed in early 2018, Candice saw the opportunity to turn the space into her own. Eat Out judging convener Margot Janse is impressed with how Candice stepped up to take charge: “It was about time we saw this chef come out from under the shadows and direct her own show.” The chef has…

“I AM SO HAPPY TO BE ONE OF THE TOP SEVEN YOUNG CHEFS IN THE WORLD! IT’S A FIRST FOR SOUTH AFRICA AND FOR AFRICA AND IT’S INCREDIBLE TO BE ALONGSIDE SUCH AMAZING CHEFS!”VUSI NDLOVU Nikita Buxton attended the 2018 S.Pellegrino Young Chef competition in Milan to cheer on SA’s very own superstar Vusi Ndlovu, who was named Africa’s best young chef. Humble beginnings Vusi, who grew up on a farm in Bulawayo, Zimbabwe, is currently head chef at The Marabi Club in Johannesburg (p. 112). The now 27-year old spent his youth surrounded by cooking. Whether braaing with uncles or in the kitchen baking with his mom, Vusi's future as a chef was inevitable. He didn’t get his experience at a chef or hotel school, though. Instead, he opted…

Earth shattering The Mercedes-Benz C-Class Coupé AFRICAN EPICURE BY CHEF COCO BEST FOR Special occasions or a business lunch to impress. FOOD Favourites from the south include umphokoqo with amasi; vetkoek fritters stuffed with savoury mince and chakalaka relish; ostrich fillet with butternut mash; and venison loin with biltong butter and sweet potato. From the north, the lamb-and-chickpea tagine is full of flavour. The Moroccan duck samoosas with dry fruit chutney are a crispy delight and the Egyptian dukkah-spiced rib-eye steak is a must. West African fare includes goat meat prepared in pepe-spiced broth and Senegalese-inspired tuna loin with okra. From the east, Ethiopian chicken or cabbage stew with injera pancakes and, from central Africa, Congolese guinea fowl with palm nut sauce and cassava leaves. Finish your meal with couscous…

Ground breaking The Mercedes-Benz S-Class GAUTENG 33 HIGH STREET RESTAURANT BEST FOR Mediterranean and Portuguese-inspired cuisine. FOOD Dive into anything from crispy fried calamari tentacles to chicken strips or a traditional caldo verde soup as a starter. For main course, the well-known bubble breads, which are wood-fired pizzas with decadent and delicious toppings, are a personal favourite. Grill options include steaks, pork, chicken, seafood and even pasta. For something traditional try the dobrada, a Portuguese stew. Satisfy your sweet tooth from a selection of desserts. DRINKS The wine list offers a basic selection of white, red and sparkling wines. The usual beers and cold drinks appear alongside ales and lagers brewed on site. SERVICE Relaxed, so don’t be in a hurry to get your food and drinks. AMBIENCE Décor is…

Fresh start The Mercedes-Benz E-Class Cabriolet BREEDE RIVER VALLEY KOLE & DEEG BEST FOR A warm welcome and heavenly bakes. FOOD The chef duo of Yolani Abrahams and Stefan Roos surprise and delight time and again at this up-and-coming bakery/café at the gateway to the Ceres valley. Fresh-out-of-the-oven artisanal breads, roosterkoeke, flaky pastries and stunning cupcakes are the daily fare. Bold flavours find happy partnerships when the chefs are at their most innovative: take the the 50% rye bread with cumin and a whole pear baked into the centre, or homemade honeycomb granola. Café-style lunches are presented beautifully and offer great value for money. Dinners will become more frequent, with delectable dishes on offer such as a salt-and-pepper squid starter with a lentil salad and smoked paprika aioli. DRINKS Enjoy…

EAT OUT RESTAURANT OF THE YEAR The Restaurant at Waterkloof 22-23, 212 EAT OUT GRAHAM BECK CHEFS' CHEF Chris Erasmus of Foliage and Ivor Jones of Chefs Warehouse at Beau Constantia 50 EAT OUT DINERS CLUB SERVICE EXCELLENCE AWARD The Test Kitchen 24, 52, 170 EAT OUT LANNICE SNYMAN LIFETIME ACHIEVEMENT AWARD Abigail Donnelly 59 EAT OUT S.PELLEGRINO & AQUA PANNA CHEF OF THE YEAR Kobus van der Merwe, Wolfgat 28, 40, 229 EAT OUT NEDERBURG RISING STAR Candice Philip, Grei 54, 100 EAT OUT VISI STYLE AWARD Saint 56, 106 EAT OUT JOHN PSILLOS AWARD FOR OUTSTANDING CONTRIBUTION TO SERVICE Germain Lehodey 168 EAT OUT RETAIL CAPITAL NEW RESTAURANT OF THE YEAR Janse & Co 60, 184 EAT OUT WOOLWORTHS SUSTAINABILTY AWARD The Werf Restaurant 48, 201 EAT OUT…

WHERE TO FIND THEM Silvermist Wine Estate, Main Road, Constantia Nek, Cape Town; 021 794 2390; lunch and dinner Mon to Sun; R1070 reduced set menu (R1820 with wine), gourmand menu R1460 (R2390 with wine); corkage R80 for local wine, R100 for international wine (only one bottle per four guests) Read the review on page 169 “BEAUTIFUL, QUIRKY, CLEVER. SUBLIME SIMPLE DISHES; SUPERB COOKING.”JUDGE'S COMMENT @LACOLOMBECT FAST FACTS POSITION IN THE TOP 10 LAST YEAR: 7 FAVOURITE UNDERDOG INGREDIENT: Jerusalem artichoke THREE WORDS WHY YOU SHOULD VISIT, ACCORDING TO THE CHEF: Fun food experience…

WHERE TO FIND THEM The Cellars-Hohenort Hotel, 93 Brommersvlei Road, Constantia Heights, Cape Town; 021 795 6226; dinner Tue to Sat; R850 for lunch (R1200 with wine), R1200 for tasting exploration (R1750 for Greenhouse wine pairing and R2075 for premium wine pairing); no BYO Read the review on page 168 “BEAUTIFULLY CRAFTED FOOD; SIMPLE BUT PRECISE COOKING”JUDGE'S COMMENT @GREENHOUSE_CT FAST FACTS POSITION IN THE TOP 10 LAST YEAR: 5 FAVOURITE UNDERDOG INGREDIENT: Dune spinach WHAT FUELS THE RESTAURANT KITCHEN: Loud music and coffee…

WHERE TO FIND THEM 1 Andringa Street, Stellenbosch; 021 886 5020; lunch and dinner Tue to Sat; R320 for two courses, R380 for three courses; corkage R80 (one bottle per table) Read the review on page 216 “PRESENTATION IS BRILLIANTLY SIMPLE AND MEANT TO GIVE AN AIR OF UNPRETENTIOUSNESS, BUT REMAINS MODERN AND BEAUTIFUL”JUDGE'S COMMENT @GEOJARDINE FAST FACTS POSITION IN THE TOP 10 LAST YEAR: New entry FAVOURITE UNDERDOG INGREDIENT: Baby carrots THREE WORDS WHY YOU SHOULD VISIT, ACCORDING TO THE CHEF: I said so……

“HUMBLE AND UNPRETENTIOUS, KOBUS IS JUST DOING WHAT HE LOVES TO DO.” Darling of restaurant kitchens, internet and airwaves, Kobus van der Merwe is surely one of South Africa’s most well-known chefs at the moment. And it’s not because he’s doing something mainstream – quite the opposite. His tiny eatery in Paternoster on the edge of the West Coast is where he pushes provenance to the extreme, with most ingredients on the plate being sourced within 10 kms, many of them from the rockpools and sand dunes in the surrounds. Soutslaai, dune celery seaweed and samphire appear alongside fresh seafood in the seasonal tasting menu. To eat at Wolfgat is to be transported to another world, where time stands still and nothing matters but the taste on your tongue, the…

“HE'S A PASSIONATE CHEF WHOSE HEART IS SET ON FOOD, WORKING WITH NATURE AND THE COMMUNITY” CHRIS ERASMUS OF FOLIAGE His Franschhoek restaurant, Foliage, might be surrounded by a slew of buzzing winelands eateries, but his triumphant foraged cuisine and unbridled passion is what sets chef Chris Erasmus apart. Fellow chefs admire Chris for his environment-driven cuisine that shows a lot of heart. “He embodies the kitchen and restaurant environment in every way,” says Darren Badenhorst of Le Coin Français, who also admires Chris’s devotion to charity work while running a restaurant kitchen. “Chris is one of those rare selfless chefs; he is the first to help and offer his time and expertise. Teamwork, sharing of knowledge and passion are all things that come to mind when I think of…

"SAINT IS AN INSPIRED COMBINATION OF SIMPLICITY AND HIGH STYLE" The latest venture of chef David Higgs and Gary Kyriacou takes shape in Saint, a crazy Italian concept restaurant and the jewel in the crown of Sandton’s trendy new shopping precinct, The MARC. The restaurant is a visual delight. The first thing you notice is the dome, which features a series of moving and changing artworks and scenes mapped by 3D projectors – one moment an outer-space-like night sky; the next a replica of the Sistine Chapel. Further on you’ll see the gorgeous Stefano Ferrara Forni pizza ovens, custom covered with gold mosaic, which have been imported from Italy. Wherever you look, there’s more to soak up. The space lends itself to just sitting back and taking it all in.…

"GENEROSITY OF SPIRIT IS ONE OF HER GREATEST QUALITIES" “It’s always wonderful to be involved in something that you feel passionate about, and food is my life: I live it, dream it and, quite literally, eat it.” These were the opening lines of Abigail Donnelly’s first-ever editor’s letter for Eat Out. But her editorship of this publication was only the most recent chapter in the journey that has culminated in her winning this year’s Eat Out Lannice Snyman Lifetime Achievement Award. Abigail’s life-long passion for food started during childhood, while helping her grandmother in the kitchen. Though her early career as an insurance broker took her on a different path, it was in that job that she realised her dream was to work in kitchen. While running a coffee shop…

“IN SOUTH AFRICA WE’VE HAD A RESURGENCE OF THE IDEA OF WHAT COCKTAILS CAN BE.” When you get right down to it, today’s cocktails aren’t so different from dishes on a chef’s tasting menu. The creator must train doggedly to hone their craft, each flavour component is considered and balanced, theatrics and general presentation contribute towards creating a memorable experience, and seasonal local produce takes pride of place. Sure, the old classics can still be found on drinks menus around the country and we’d never dream of turning down a piña colada on a hot summer’s day – but a new time has arrived for SA’s cocktails, one where bars are crafting their own way ahead, which looks and tastes nothing like what we remember. “In South Africa we’ve had…

Upper Crust The Mercedes-Benz S-Class AFRICAN 1855 BEST FOR Affordable South African cuisine. FOOD This is an easy diner-style eatery with a distinct South African theme, celebrating the establishment of Pretoria in 1855. Breakfast offerings include putu pap with biltong, or eggs Benedict with salmon. The bobotie jaffles with sweet caramel pumpkin fritters and chips is a must-try. The peanut-butter chicken salad or the biltong salad are both heavenly. For dessert, the deconstructed milk tart should please all taste buds. They frequently offer breakfast specials with crazy-cheap prices. DRINKS Slightly limited wine list, but staff will quite happily run to the shop next door to source anything you want. Good craft beers. SERVICE Friendly, engaging and willing to go the extra mile. AMBIENCE A modern contemporary feel, with block-mounted pictures…

Ahead of its time The Mercedes-AMG GT Roadster AFRICAN ONS HUISIE BEST FOR Sunset nibbles. FOOD Winner of Best Country Style at the 2018 Best Everyday Eateries. While it’s tempting to stick to seafood at this seaside setting, there's a very good chicken pie rich with mushrooms and a generous burger. Then there’s traditional bobotie or lamb bredie done with a green-bean sauce. The fishcakes and the mussel pot make for delicious starters and will having you coming back for more. Opt for Cajun-style calamari for something with a bite or go for the prawn-and-fish combo. The house dessert is traditional souskluitjies: homemade steamed dumplings sprinkled with cinnamon and slathered with custard. DRINKS A reasonable list, featuring something for most diners. SERVICE Friendly and smooth, from an eager young bunch.…

Always in season The Mercedes-AMG GLC 63 THE AMERICAS D’URBAN BURGER CO. BEST FOR Street-food burgers with a twist. FOOD Chef Khutso Nhlanhla Masethe's idea is simple: Morroccan burgers on a panini bun. The simplicity of the idea and the total dedication to it makes the execution so gratifying. There’s a selection of beef, lamb and chicken burgers all topped with delicious coriander pesto, onion marmalade and hummus that make the taste buds sing. There's also a chicken option, with succulent chicken breast nuggets. There’s falafel as a vegan option and the place is halaal certified. DRINKS There's a simple selection of coffee, tea and juice. SERVICE Fast and friendly. AMBIENCE It’s a cute little takeaway establishment, with only two tables, that feels like an upmarket spaza shop with the…

Force of nature The Mercedes-AMG CLS 53 KWAZULU-NATAL MIDLANDS ABINGDON WINE ESTATE BEST FOR A Midlands gourmet escape with a warm welcome and excellent food and wine. FOOD This boutique wine estate is owned and run by Ian and Jane Smorthwaite, with their daughter Laurie. Ian and Laurie are the winemakers, and Jane the competent chef. The menu offers hearty meals, cooked with love and care. Everything from the Midland’s harvest board to chargrilled fillet steak is designed for sharing. Add-ons include crispy pork belly, rich melt-in-the-mouth oxtail and heavenly fresh trout wrapped in phyllo pastry. For dessert, choose between the Abingdon mess or dark chocolate fudge cake with coffee ice cream and salted-caramel sauce. DRINKS You can pair your meal with Abingdon wine, although guest estates feature too. Come…