78 HAVELOCK
FOR: Seasonal harvest-table fare
Lauren Nash is a self-taught chef, caterer, entrepreneur and former owner of the Boccadillos franchise. She opened 78 Havelock in mid-January 2020. Before the pandemic, Lauren’s clientele could expect a decadent harvest table laden with salads, pastries, roasts and creative veggie dishes. Currently, her primary focus is on fresh pre-packaged meals that include many harvest table favorites – the menu changes daily (see the website). Order via WhatsApp to eat at home, or enjoy individually priced portions in the airy restaurant, which also serves fantastic breakfasts. 78 Havelock Street, Central; tel: 041 506 5749, 78havelock.co.za, @78havelock
2 THE KINDRED KITCHEN
FOR: All your plant-based desires
Founded in July 2018, this is the city’s first completely plantbased restaurant. The team – who refer to themselves as “the tribe” – comprises front-of-house manager Simone Jacobs, founding partner Kyle Jacobs, general manager Duart Maclean and executive chef and founding member Amy van der Merwe. You’ll definitely feel like you’re on holiday when you step inside. “We’ve tried to create a homely feel where everyone is welcome and are trying our best to be good to people and the planet.” The seasonal menu brims with delicious dishes and their famous Buddha Bowl – with home-made falafel, smashed avocado and seasonal veggies – comes highly recommended. 14 Irvine Street, Richmond Hill; tel: 064 012 4400, thekindredkitchen.co.za, @kindredkitchenpe
هذه القصة مأخوذة من طبعة December 2020 من Woolworths TASTE.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 8500 مجلة وصحيفة.
بالفعل مشترك ? تسجيل الدخول
هذه القصة مأخوذة من طبعة December 2020 من Woolworths TASTE.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 8500 مجلة وصحيفة.
بالفعل مشترك? تسجيل الدخول
Award-winning Food: Trending Plates
Fine-dining takes on both nostalgic and African ingredients - from Cremora and polony (yes!) to okra and beetroot - were food trends singled out by the judges of the 2022 Eat Out Woolworths Restaurant Awards.
Everything you need to know about quinoa
If it was good enough to sustain the Incan armies - and NASA's astronauts - you'd better believe this protein-rich seed will see you through your afternoon slump.
PIGS IN BLANKETS
The kids will love these quick-and-easy snacks that won't break the (piggy) bank.
82 words on...
THE FROZEN APEROL SPRITZ is the hottest way to keep cool this summer, says Jeanne Calitz.
MEET ME AT THE RIVER
Plan a visit to the new Mukwa River Lodge on the banks of the Zambezi to experience Zambian food with a twist, courtesy of head cook Aaron Menezes and four passionate members of his kitchen team.
FIRE STARTER
Celeb TV chef Clem Pedro - of Afternoon Express and Expresso fame takes the art of hosting to pro level and not because he went to hotel school or worked for TASTE, but because he started in his mom's kitchen. We asked him to share his food nerd roots and family braai secrets.
PLANTS IN PARADISE
Former Durban creative (and one-time carnivore) Neil Roake and his daughter Jordan's epic travels led them to collaborate on the all veg cookbook Castaway. They shared their meat-free adventures on the Filipino island of Siargao with TASTE.
ΤΟ MAY-ΤΟ, ΤΟ MAH-ΤΟ
Midsummer tomatoes are impossible to resist, we know. So when you find yourself with a bounty of exotic varieties - heirlooms, Italian Romas, ripe Mediterraneans and sweet Rosalinis - Hannah Lewry is here to help.
HOME TRUTHS
At her Joburg eatery, established in the iconic former Women's Jail at Constitution Hill, Mpho Phalane has worked to create a space that both honours the historic site and feels like home. She spoke to Khanya Mzongwana about the food journey that brought her here.
Morogo magic
Budget-friendly indigenous leafy greens - fresh, sautéed or preserved for later use are on Mokgadi Itsweng's menu at this time of year.
