Avsnitt
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Clarke's Bar & Dining Room is an enduring favourite daytime spot for me. It's a cool, easy spot for a coffee, breakfast or a solo lunch. If I lived in the city, I'd probably prop up their counter on many nights too. Their burgers haunt my dreams, although anything you care to order at that counter is likely to be perfectly executed and delicious. On this episode, I chatted to Lyndall Maunder - creator and owner of the Bree Street stalwart, fashioned in the style of an American diner.
On Instagram @a_table_inthecorner Cover image sketched by Courtney Cara Lawson All profile portraits by Russel Wasserfall unless otherwise credited
Look out for the new 'Takeaways' segment at the start of the show which is a 5 minute sprinkling of things we like featuring lifestyle writer Kimberley Schoeman. The segment is sponsored by Yardstick Wines who've come on board to help me continue the work of documenting the craft and thoughts of our chefs and food entrepreneurs. -
At the water's edge, amid the bustle of a working harbour, Chef Ryan Cole has opened a gorgeous little restaurant simply called COY. While the location is in the heart of the V&A Waterfront, midway between Time Out Market and The Cape Grace, it is also aloof. Isolated from the foot traffic and bustle of the precinct, unassuming but beautiful, COY sits at the entrance to Robinson Dry Dock, the oldest operating dry dock in the world.
On Instagram @a_table_inthecorner Cover image sketched by Courtney Cara Lawson All profile portraits by Russel Wasserfall unless otherwise credited
Well known for his innovative menus centring African ingredients and techniques, Chef Cole is exploring the coastline of Africa - through his cooking - from its southernmost port where diners have a view of both Table Mountain and the comings and goings of commercial fishing boats and luxury yachts alike.
I don't mind suggesting COY (like Salsify) is set to be one of the great restaurant experiences of Cape Town, if not the world. Meeting with him for the second time on the show produced an absolutely fascinating conversation with a chef I greatly admire.
COY Restaurant, V&A Waterfront
Book at COY with Dineplan -
Saknas det avsnitt?
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Lindile Ndzaba is a young man I admire tremendously. He has built a wine brand with nothing but an idea and his drive to do something extraordinary in his community. Khayelitsha's Finest Wines started as a project to bring decent wine to his neighbours 'elokshini', in the sprawling township of Khayelitsha outside Cape Town. Working in the city, exposed to fine wines in his role as a front-of-house staff member, he was frustrated by the shoddy wines on offer in the taverns and eateries around his home.
On Instagram @a_table_inthecorner Cover image sketched by Courtney Cara Lawson All profile portraits by Russel Wasserfall unless otherwise credited
Working in his spare time he learned about wine and started seeking out unique and interesting wines he could bottle under the KFW label. It's been a long and hard journey, juggling his dream with a full time hospitality position in Cape Town, but it really took off when he was able to resign and focus full time on KFW in 2021.
He's just returned from a trip to the USA where he was promoting KFW and I managed to sit him down for a chat about the road he's walked.
Khayelitsha's Finest Wines
Thumbnail portrait by Brandon de Kock -
I initially reached out to Tania Olivier of ATE Eatery when she posted online about working on a cookbook. I've been wanting to talk about cookbooks on the show for a while. Turns out her publishing project is another thing entirely, but we started talking about South African food and how she cooks her experiences of being South African for guests in her home. Tania is fascinating and such an enthusiastic and patriotic cook that this episode could have gone on for hours. Some interesting perspectives on welcoming people into your home and serving them food derived from your own life experiences.
On Instagram @a_table_inthecorner Cover image sketched by Courtney Cara Lawson All profile portraits by Russel Wasserfall unless otherwise credited
Follow Tania on Instagram here. -
There are such wildly conflicting views about salt, and the seasoning of food. Depending on where you look or who you ask, salt is either beneficial for your health or an ogre to banish from the table. Years ago I read a fascinating book on salt, and it's role in human history, by Mark Kurlansky, so I'm a bit of a salt geek. I found another one, Samantha Skyring, who owns Oryx Salt and we sat down for a natter about this seasoning element and what it brings to the table.
On Instagram @a_table_inthecorner Cover image sketched by Courtney Cara Lawson All profile portraits by Russel Wasserfall unless otherwise credited -
I read a fantastic article in Daily Maverick by Kit Heathcock about Zuney Burgers in Kloof Street. It also touched on the wagyu industry and an interesting trend in farm-to-consumer eateries that are popping up. I have an abiding love for burgers, have written about them and eaten probably more than my fair share. I reached out to Kit to strike up a conversation about her story and burgers in general. It sort of differs from the more biographical content on food producers and chefs that appears here, but I thought it would be a great chat. I was right.
On Instagram @a_table_inthecorner Cover image sketched by Courtney Cara Lawson All profile portraits by Russel Wasserfall unless otherwise credited
Because Kit live a fair way from the city, we recorded this show remotely on a mobile connection, so there are a couple of wrinkles later on in the audio. Hopefully that won't detract from your enjoyment of a very informative natter about wagyu beef and tasty burgers.
You can find Kit Heathcock's Daily Maverick piece here.
Image supplied -
Chef Liam Tomlin is about to open a revamped Chefs Warehouse & Canteen at 91 Bree Street in the CBD along with Chef David Schneider. Also in that gorgeous old building, they're opening Merchant - a restaurant dedicated to the suppliers and producers of fine local ingredients. I've been waiting for a chance and a reason to sit down with Liam Tomlin for a chat. And while we did discuss replacing The Bailey with an 'old school' Chefs Warehouse, of course we ranged over other topics like his erstwhile Sydney restaurant Banc. with questions I couldn't resist asking. Sitting down with a chef whose work I deeply admire is definitely cause for excitement. The fact that he is returning the space to the original CW concept - even going to his stunning book 'Tapas' for the recipes - helped ramp up the joy, and I can't wait to eat in the new space.
On Instagram @a_table_inthecorner Cover image sketched by Courtney Cara Lawson All profile portraits by Russel Wasserfall unless otherwise credited
Thumbnail image by Claire Gunn supplied. -
One of the joys of running our restaurant 'The Table at de Meye' was my regular visits to Dalewood nearby to collect cheese for the weekend menu. I've always loved their cheeses - especially the 'Huegenot'. Theirs is a singular farming philosophy which has attracted global attention and numerous awards. All their cheese is made with milk from a herd of Jersey cows pastured exclusively on Dalewood farm. There isn't a cheese more rooted in its terroir - or traceable to the pasture - as Dalewood. While building and nurturing this exceptional cheesery, Rob and Petrina Visser have also raised two lovely daughters and I got to chat to the older of the two, Georgina Visser, about the farm and growing up a farmer's daughter.
On Instagram @a_table_inthecorner Cover image sketched by Courtney Cara Lawson All profile portraits by Russel Wasserfall unless otherwise credited
Dalewood Fromage - Estate Cheese
They have an incredible box delivery scheme called Kaas Club where you receive regular deliveries of their incredible range of cheeses. -
Regular listeners will have picked up my abiding interest in the 'regenerative agriculture' movement. While science is teaching us more and more about the world and providing the tools to understand it better, it seems we are returning to more traditional ways of producing food. This is true of the great undertaking that is Babylonstoren, where natural farming methods lead and very clever and dedicated people like Alex Bosman - head gardener on the estate - are pushing and teaching better ways of looking after our soil and the food we eat. This was a really enlightening chat, and I hope to sit with hime some time in the future to learn more.
On Instagram @a_table_inthecorner Cover image sketched by Courtney Cara Lawson All profile portraits by Russel Wasserfall unless otherwise credited
Babylonstoren Gardens
Thumbnail image provided by Babylonstoren -
Babylonstoren is a fascinating project that has grown immensely since I last visited. There is just so much going on there. The return to mixed farming, the use of regenerative farming techniques in the fields and beds is incredible. There's so much happening, that the content couldn't be limited to just one episode. In the first of a couple of chats with key people on the farm, I spoke to executive chef Schalk Vlok about his role at Babel and the other restaurants there. So interesting how chefs are starting to think about produce and farming, and the people who produce the ingredients they work with.
On Instagram @a_table_inthecorner Cover image sketched by Courtney Cara Lawson All profile portraits by Russel Wasserfall unless otherwise credited
Babel Restaurant
Image provided by Babylonstoren -
Following on from a couple of conversations about the nitty-gritty of running restaurants, I called on a couple of my favourite local operators to get their view of the world. Kenneth McClarty has been running Olympia Café in Kalk Bay since 1997, so he knows something about keeping a ship afloat. Charmaine Lilje of Chardonnay Deli is a spring chicken by comparison, but the accumulative experience of running 3 successful eateries in the 'South' heaps wisdom upon her in my eyes. We sat down on a stormy Cape morning recently for a natter about the business and the challenges of running restaurants.
On Instagram @a_table_inthecorner Cover image sketched by Courtney Cara Lawson All profile portraits by Russel Wasserfall unless otherwise credited -
El Burro holds a place in many Capetonian hearts. The Tacquerias are doing great, but Nic and Rene Haarhoff decided a few years ago that managing big 150-seater restaurants demanded too much time and energy that they should be investing into raising their two sons. The big El Burros - especially the Greenpoint one - are sorely missed by many, but the ethos of hand-making everything from scratch and the warmth of their hospitality surge on in El Burro Tacquerias. There's one in Kloof Street and the other is downstairs from the original El Burro in Greenpoint, where Bao Down now reigns. I've always enjoyed chatting to Nic - he's a top chap and very knowledgeable about operating a restaurant. We sat down in the Greenpoint restaurant before service on morning to have a natter.
On Instagram @a_table_inthecorner Cover image sketched by Courtney Cara Lawson All profile portraits by Russel Wasserfall unless otherwise credited -
Despite his youthful good looks , Richard Key knocks the oats out of anyone else I know for restaurant industry wisdom and knowledge. Whenever we see each other, the topic turns to 'the game' immediately. He knows so much, and I've leaned often on his knowledge to sense-check ideas for projects I've worked on. As much as he and his wife Gillian love restaurants and the hospitality industry, he is clear-eyed about its challenges. Richard has a knack for holding complex figures and costings in his head, and is able to tell you pretty accurately at the drop of a hat what a dish is going to cost out at. I thought he'd be an interesting person to tap for a chat about the cost of operating a restaurant - inspired by a question from Barry Meeser, one of this show's listeners. Turns out Richard was the perfect person to ask. He's busy consulting to a corporate restaurant group to set up a couple of new franchise operations, and had some incredibly detailed figures at his fingertips from researching the competitive environment in which they want to operate. This is probably the most enlightening episode I've recorded so far.
On Instagram @a_table_inthecorner Cover image sketched by Courtney Cara Lawson All profile portraits by Russel Wasserfall unless otherwise credited -
Readers of Daily Maverick who read the lifestyle content, especially the food section edited by Tony Jackman, will recognise my guest on this episode from her byline. An American who's lived in Cape Town for 30 years, Ilana Sharlin Stone is a great food writer whose portfolio includes work for Saveur, Life and Thyme, Los Angeles Times, and many others. After starting out as a writer, Ilana took herself off to study at the Culinary Institute of America and became a chef so that she could better understand and write about food. Of course that opened more doors and she started working in restaurant kitchens, ultimately moving to Cape town with her South African husband in 1994 where they opened the seminal modern Italian restaurant 'Rustica'. after closing 'Rustica' in 2000, Ilana concentrated on raising her two young children and building her writing career. Exploring more than just shiny palaces full of delicious temptation, Ilana writes about the grit and grime of restaurants, food security, sustainability and life in the trenches. We chatted about writing, restauranting and much more. I suspect we'll meet again to continue nattering about our love of food and the industry that surrounds it.
On Instagram @a_table_inthecorner Cover image sketched by Courtney Cara Lawson All profile portraits by Russel Wasserfall unless otherwise credited -
Much of the content on this show is focused on established restaurants and other food businesses or their proprietors. Ever since I chatted to Chef Pete Ayub way back on Episode 17, I've been thinking about chatting to a young person who's just getting going in the industry. Debs Ayub very kindly talked one of the students at Sense of Taste Chef School into chatting to me on the show. Meet Ferdiane Barabwiriza, a second year chef student who is about to start an internship, or 'stage', at Pot Luck Club with Jason Kosmas. We spoke of her route into the industry, what she's learned so far and what she hopes to do with her qualification. Some of her answers were quite unexpected - I thought I'd be chatting to someone who has always dreamed of being a chef - instead I found a delightful and very practical young woman who saw cheffing as the path to a solid career and came to love cooking as she learned. This might be the start of a sub-series on cooking students, as I'm sure the hopes, dreams and realities of each student will produce fascinating content.
On Instagram @a_table_inthecorner Cover image sketched by Courtney Cara Lawson All profile portraits by Russel Wasserfall unless otherwise credited -
Winshaw is a name with deep roots and a fabulous story in the growth and development of the wine industry in Stellenbosch. It is also the site of the best steak and chips I've eaten in absolute ages. On the Baden Powell Road edge of Stellenbosch, Winshaw Eatery is the 'tasting' room for the Winshaw brothers' wine and pasture-reared beef farm. You can even collect a tray of eggs from their pastured egg-mobiles while you're there. Pierre Winshaw joined me for a chat about legacy, regenerative agriculture, simplicity in execution, and making do with what you have to create a family hospitality business.
On Instagram @a_table_inthecorner Cover image sketched by Courtney Cara Lawson All profile portraits by Russel Wasserfall unless otherwise credited
Winshaw Eatery on Dineplan -
Where do I even begin with this one? Holly Rey is a complete legend. (She's my niece.) I would say 'rockstar' to coin another worn phrase, but rock is not her genre and my niece is so much more than a recording artist and entertainer. As the first woman in 20 years to win a SAMA Best Song Award for the smash hit 'Deeper' (Brenda Fassie won for 'Vulindlela' in 1999), and the winner of the first South African season of 'Masked Singer' there's no question she's talented. It also seems that anything this clever human (my niece) touches tends to sparkle. Earlier this year she and her little sister Mimi (also my niece) won 3 US Taste Television awards for a series they created in lockdown called 'Baking With The Reys'. When she was in Cape Town recently recording content as a guest on another cooking show, we had a rare chance to sit down for a chat. It's inspiring to talk to a young person who understands the networked world in which we live and has leveraged elements of that to build an enviable career for herself. (In the interests of full disclosure, I believe it is important to mention that she is my niece.)
On Instagram @a_table_inthecorner Cover image sketched by Courtney Cara Lawson All profile portraits by Russel Wasserfall unless otherwise credited
Here's a clip of Holly Rey (my niece) live on stage with President Matamela Cyril Ramaphosa -
I've been following Di Bibby on Insta since some time in 2017. Her 'Cake Friday' segment is a particular favourite, and I would sometimes dip into her blog 'Bibby's Kitchen' for inspiration when I was still shooting food. On a recent trip to the 'Mother City' to launch her latest book, Di very kindly agreed to sit down and record an episode for A Table in the Corner with me. Behind the simplicity, practicality and adventurousness of her cooking, I found a wonderfully grounded personality who will just as happily share a fabulous recipe with you or a sharp insight about life. Self taught in every aspect of her blog - from cooking and baking, to photography, styling and writing - Di is well-travelled, clever, wise and really engaging company. I was an ‘interested observer’ when we sat down to record this chat, now I’m a fan.
On Instagram @a_table_inthecorner Cover image sketched by Courtney Cara Lawson All profile portraits by Russel Wasserfall unless otherwise credited
Bibby's Kitchen Blog
Di's new book: Bibby's - More Good Food
Bibby's Kitchen on Instagram -
For Adam Mason, making wine is an expression of life. The experiences and moments that combine to define a life are equally central to creating or 'raising' a great wine. He should know. From the vineyards of the Loire Valley by way of Klein Constantia, to his own brands - Raised by Wolves and Yardstick - Adam’s wines are the journal of a fascinating journey. This chat was so illuminating, and such a pleasure.
On Instagram @a_table_inthecorner Cover image sketched by Courtney Cara Lawson All profile portraits by Russel Wasserfall unless otherwise credited
Raised by Wolves -
Meet the Durban couple who opened the city's first Napoli-style pizza place. Doughed Wood-fired Dining on the Florida Road strip offers wnderful 72-hour fermented sourdough pizza bases with a variety of both traditional and whimsical local toppings. I chatted to them about their obsession with Italy and it's rustic food traditions, discovering their reputation for making insane canoli along the way. A massive and seemingly endless curiosity about food and its origins, fuels their food journey, and their latest project is sourdough croissants.
On Instagram @a_table_inthecorner Cover image sketched by Courtney Cara Lawson All profile portraits by Russel Wasserfall unless otherwise credited
Doughed
Portrait supplied - Visa fler
