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How our top chefs
are playing with fire
It’s braaiing – but not as we know it. As top chefs seek out an authentic, back-to-basics taste experience, they’re turning to the tantalising – and rather primitive – taste and texture of flame-cooked food, and ash, and charcoal, and smoking
A talented crop of young South African chefs are tapping into this global foodie craze, opening the door to an exciting new taste experience for local diners.
Eat Out editor Abigail Donnelly says, ‘Everyone — from Bertus Basson to Boschendal Wine Estate — is embracing this trend.’ It’s a move away from fussy fine dining, she says. ‘People want more accessible, big plates of food that are good value for money.’
Think David Higgs at Marble, Ash Heeger at Ash, Angelo Scirocco at Urbanologi and Basson at the multi-awarded Overture…
The open flame has certainly come a long way from the backyard braai.
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Greg Stothart has spent 16 years in Investment Management.
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