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Mediterranean lamb shank with gremolata couscous

My parents had both, as Yorkshire folk, somehow been influenced in the kitchen by their cousins across the channel, and those methods rooted in the humblest kitchens of the French rural peasant were practised in our kitchen in farflung Namibia. I love the deeply reduced, luscious sauces, the deglazing of the pan to capture every last of the essences that have been developing during cooking.

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Reuben Riffel steps in where Gordon Ramsay stepped out

Reuben Riffel came of age in the sunny Cape winter of 2010. The Franschhoek poor boy-made-good has stepped out of the shadows of others who had bolstered his burgeoning career as a chef and restaurateur, and stepped into clear sunlight.

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The first and most florid celebrity chef

It’s easy when you know how: combine equal amounts of good food, wine and friends, stir gently against a backdrop of Provence, Tuscany or the Cape winelands, and place on the backburner of your life to simmer.

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