A Table for my tribe

Chef Ransley Pieterson’s journey as a chef has been that of sacrifice and determination.

Ash Thekiso made his first soup at the age of 6 with his grandmother, Agness Seane, who worked as a domestic worker in Honeydew in Johannesburg.

Bianca is the head pastry chef and acting executive sous chef at Radisson Blu Hotel Waterfront.

Head chef at AtholPlace House & Villa, Zolani Vasco Sabelo, said his journey thus far has been a rollercoaster ride; though mostly filled with good memories and experiences. Born and bred in Randfontein – a small town west of Johannesburg – Zolani is the youngest of three siblings. “I actually became a chef by default. …

Most lamb shank recipes call for red wine; however, this version is cooked with white wine and herbs, which makes for a lighter and more flavourful sauce. Serve with KWV Cathedral Cellar Triptych.

The appointment of Farzanah Harris, sous chef and the head of the Bombay Brasserie, the Taj Cape Town’s fine-dining establishment, is a bold move that celebrates the group’s emphasis on female empowerment, while giving this dynamic chef a chance to bring a fresh interpretation to a classic Indian menu.

This aromatic delicacy has become a South African staple, often eaten by Christians lieu of meat on Easter Friday.

Eating good food while drinking good wine, all done in good company is one of life’s greatest pleasures…

Discover the rich autumn flavours of Steenberg Nebbiolo, the Italian grape variety that thrives in the granite soils of the farm’s phenomenal cool climate terroir in the Constantia Wine Valley.