Eat, Drink Supplement 2014

The hearT and soul of SA’s top chefs Fine dining, Joburg gems, and more to tantalise your taste buds recipes To impress The besT The ciTy has To oFFer, plus fine wines

CONTENTS EAT IN

EAT OUT

We chat to some of the city’s hottest chefs about all things food, the best spots to source fresh ingredients from, and their favourite local eateries to relax in. To top it off there are some delicious cocktail recipes for you to try.

Some of the best eating spots – old and new, rustic and sophisticated, families have been going to for years – that Joburg has to offer. You’ll also find a selection of wine choices and easy recipes in this section.

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Kylie Debbo Marthinus Ferreira Jodi-Ann Pearton Matthew Wright Benny Masekwameng Cocktail recipes

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Steakhouses and burgers Bakeries, cafés and bistros Italian and pizza Food markets Mediterranean

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Family friendly Coffee Indian Joburg gems Wine

Fine dining Seafood and sushi FOR R

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EDITOR'SLETTER

EDITOR

PHOTOGRAPHER

G

Happy Feasting, Eating and Tweeting!

raeme Wyllie is a photographer, ginger, and competitive meditator. He loves travel, food, the people that make the food, tai chi and photography. If the heart and soul of a place is its food and its people, then his goal is to share the heart and soul of as many places as he can find, with as many people as he can. He’s excited about Joburg and her constant movement, her evolution to something beautiful despite her grit, the flowers between the concrete, and her style. He’s passionate about martial arts, noodles and the blues, and all three take up his spare time.

Leila Saffarian

Graeme Wyllie

J

oburg is a gem of a culinary city. Not only do we have a host of wonderful eating spots to choose from but the abundance of quality and fresh produce adds to why there’s both an international and local feel to our varied cuisine. The Eat.Drink.Joburg Style team had a fabulous time pulling our favourite restaurants and eateries together. We received some interesting suggestions from our readers via social media platforms about spots they’d been eating at for years. We hope this foodie mag not only highlights the best of Joburg but also encourages the people of this exciting city to go out and try foodie gems, markets and little side street cafés that produce top-quality food for local residents on a daily basis.

EDITOR Leila Saffarian MANAGING EDITOR Julia Mafcher julia@ballyhoomedia.co.za

MANAGING DIRECTOR Eric Bornman PUBLISHING DIRECTOR Dion Viljoen SALES MANAGER Janine Borthwick

PHOTOGRAPHER Graeme Wyllie CONTRIBUTING PHOTOGRAPHER Dion Viljoen ART DIRECTOR Tumi Sibambo GRAPHIC DESIGNER Justine Kerr COPY EDITOR Anita van der Merwe

Publisher Ballyhoo Media: A division of Ballyhoo Trading, Company Reg No 2007/207595/23 14 Sixth Street, Parkhurst, Johannesburg, South Africa, 2193 PO Box 3125, Parklands, 2121 Tel: 086 111 4626 Fax: 086 670 6429

PUBLISHER Gina Borthwick gina@ballyhoomedia.co.za

Eat.Drink.Joburg Style is published annually by Ballyhoo Media. Opinions expressed in Eat.Drink.

FINANCIAL MANAGER Anup Govan

Joburg Style are not necessarily those of Ballyhoo Media. No responsibility can be accepted for errors, as all information is believed to be correct at the time of going to print. Copyright subsists in all work in this magazine. Any reproduction or adaptation, in whole or in part, without written permission from the publishers is strictly prohibited and is an act of copyright infringement that may, in certain circumstances, constitute a criminal offence.

welcome to the famiglia Step off the pavement into the heart of Italy.

Dine in our award winning venue amongst legends past and present, order fresh pastries and cakes from our artisanal bakery, drink Prosecco at the bar & shop at our authentic Italian deli.

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Eat In

We chat to some of Joburg’s hottest chefs at the moment about all things food, the best spots in the city to source fresh and unusual ingredients, and their favourite local eateries to relax in

Benny Masekwameng, Marthinus Ferreira, Jodi-Ann Pearton, Matthew Wright, and Kylie Debbo know what’s hot in the culinary world at the moment, and we want you to know too.

Not only do these chefs provide us with great food insight, we also provide you with some easy, yet impressive, recipes to show off to your friends at home. Pair your delicious meal with one or two of our fine wine offerings.

Kylie Debbo Kylie Debbo went from filling time in her gap year in a catering company to heading one of Joburg’s busiest and most established kitchens, as executive chef of The Foundry 6

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rom charcuterie planks and wood-fired dishes to other gastro classics like bone marrow toast, pitsmoked pulled pork, tomahawk chops and beef tartare – these are just some of the delights you’ll find in The Foundry kitchen, led by the inspirational chef Kylie Debbo. Their nostalgic menu embraces gastropub fare, and their array of craft beer is a must try.

Tell us… How were you lured into the world of food, more specifically, into the cheffing world? During my gap year I decided to work for a

catering company to keep myself busy. They offered me a job as well as an opportunity to study (all expenses paid), so here I am six years later in my own kitchen at The Foundry.

Is cooking simply a skill that one can learn, or is there another element that really adds to a

chef’s flair in the kitchen? I believe anyone can cook as long as you put love into it. I would say a bit of flair comes from nostalgic memories, knowledge and drive.

How do you think the Joburg food scene has changed over the last few years? Do you think people are finally starting to recognise it as a leading culinary city? Absolutely! We have so many smaller districts opening in and around the city. This has encouraged a lot of people to open cafés, eateries, co-ops, bars and food markets. Jozi rocks!

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When you are not feeding the masses or conceptualising recipes for various other clients, how do you rest up and relax? Family

markets. Sundays are spent at The Living Room in Maboneng. Coffee is always at Father in Braamfontein and I love Park Acoustics, which happens on the last Sunday of every month.

Your absolute best comfort meal and why?

Milk and cookies... Enough said.

Most people have a local eatery that they’ve been going to for years. It’s a place that often holds as many foodie memories as meals shared among family and friends at home.

Is there a local gem that you go to regularly for a special meal? Salvation Café at 44 Stanley. I go there for the Five Spice Calamari.

I belIeve anyone can cook as long as you put love Into It. I would say a bIt of flaIr comes from nostalgIc memorIes, knowledge and drIve

The whole food truck and food market revolution that is taking place - do chefs often find inspiration from foodie places such as this? Definitely. It’s very important to know what the people in

What is the one kitchen appliance that you absolutely cannot live without in your home kitchen? My set of chef’s knives.

your community like. Food trucks often define current food trends. The best food truck experience I’ve had was at a Craft Beer Festival that took place this year at Mark’s Park – there were so many choices.

Are you more of a beer or wine kind of girl?

And what would be your favourite beer or wine at the moment? Beer for me. The Devil’s

Favourite ingredient of the moment? And where do you source new and unusual ingredients from? Due to the winter season I’d say

Peak, Saison.

kumquats. We try to source all our ingredients locally as it’s important to support the local suppliers where possible.

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Marthinus Ferreira We chat to Marthinus Ferreira of dw eleven-13, one of Joburg’s most well-respected fine dining establishments. Marthinus is well known for using fresh, seasonable produce, as well as being one of the most innovative in the South African culinary field

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ver the past five years dw eleven-13 has proven itself among the top establishments in South Africa. The creative styling and culinary innovation envisioned We hAve SoMe greAT SupplierS by head chef and owner, Marthinus Ferreira, Who AlWAyS bring uS neW And aims to provide diners with more than cool ThingS To plAy WiTh a meal – dw eleven-13 serves up an experience. Tell us… How were you lured into the world of food, more specifically, into the dw eleven-13 is about cheffing world? At school, I knew from an early age that I wanted to be a chef. One day I wanted to bringing the bold flavours own my own restaurant. I’ve always wanted to be the best that I could be at my chosen field but only I of life to anyone willing wanted to be a restaurant chef once I had worked in all fields – catering, hotels etc. to go on an adventure. Is cooking simply a skill that one can learn, or is there another element that really There have been awards, adds to a chef’s flair in the kitchen? Yes, skill plays a role but I believe passion and wanting accolades and a reputation to learn and experiment also play an integral part. I am always learning; new food trends are always forged from cuisine at the making things more interesting and wowing me and my team. highest level. The food, How do you think the Joburg food scene has changed over the last few years? Do you fine wine and atmosphere think people are finally starting to recognise it as a leading culinary city? The people speaks for itself when the of Joburg are becoming more adventurous when it comes to food and trying new things. The city is only real award required definitely growing in this respect. There are very few fine dining establishments in Jozi. In my humble opinion, I believe I have helped improve this aspect of the food scene in Joburg. I continue to see a lot is that of satisfaction. This of my influence in other restaurants. is a wonderful restaurant When not feeding the masses or conceptualising recipes for various other clients, that continues to evolve. how do you rest up and relax? I’m always trying to come up with new ideas and never want to

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Pictures: Curtis Gallon

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become complacent. Other than that, I enjoy catching up on series and having family braais, watching sport and, of course, I’m always on the lookout for a future Mrs Ferreira.

Your absolute best comfort meal and why? A bowl of slow-cooked short rib pasta,

with lots of chili and Parmesan. I also enjoy a good curry.

Most people have a local eatery that they’ve been going to for years. Do you have a local Joburg gem that you go to regularly for a special meal? The

Local Grill – best steak in Joburg for sure – and the whole of South Africa in fact. Yamato offers great sushi and their pork ramen is amazing.

What is the one kitchen appliance that you absolutely cannot live without in your home kitchen?

My Thermomix.

bit posh at times, so a bottle of Pol Roger Shampoo (that’s what we call champagne in the industry) always hits the spot.

Are you more of a beer or wine kind of guy? And what would be your favourite beer or wine at the moment? I’m not a big drinker but I

The whole food truck and food market revolution that has taken off...

Do chefs often find inspiration from foodie places such as this? Yes, I would

do enjoy both at the moment – Ndlova mushroom beer is amazing! I’m also a

think so but there needs to be a market on a Monday as that’s the only time I get off.

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What is your favourite ingredient of the moment? And where do chefs in Joburg love to source new and unusual ingredients from? Samphire

and sun chokes. We have some great suppliers who always bring us new and cool things to play with. I get a lot of veg from my own garden.

Jodi-Ann Pearton Jodi-Ann Pearton gained her professional qualification from Silwood Kitchen in 2005 and quickly took the food world by storm, working at several leading establishments in both South Africa and abroad, such as the three-star French Laundry in California

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scene has changed tremendously. People are beginning to realise that food isn’t just about a fine dining experience. The city is full of amazing gems. Everywhere you go there are wonderful places to eat and wonderful new restaurants to try, as long as you are open minded. The diners are trendy and fun and want to chat and share their experiences. The staff are generous and kind and I feel that experiences are getting better and better all the time. If I compare eating out in the city now to five years ago; I find it less pretentious, more social and a lot more gregarious. Diners are willing to travel further and explore new flavours and combinations, which makes things more fun for chefs.

IF I ComPAre eATIng ouT In The CITY now To FIve YeArS Ago I FInD IT leSS PreTenTIouS, more SoCIAl AnD A loT more gregArIouS

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When not feeding the masses or conceptualising recipes for various other clients, how do you rest up and relax? I’m definitely an outdoors girl

earton has since gone on to open her own successful business, The Food Design Agency, specialising in product development, high-end functions, celebrity cheffing and food styling. In the same year as opening her Tell us… How were you lured into the world of business, she snatched the food, more specifically, into the cheffing world?

I really wanted to become a vet but after completing my title of South African Chef of first year of BSc Biological Sciences at Tuks I realised the Year, as well as receiving I was very wrong, it wasn’t for me at all. My passion the prestigious South African rested in food. So instead of simply pursuing something colours for cheffing award. that I could do just because my marks were good a passion and followed my heart into This is what Pearton had to enough, I pursued food. I’d grown up surrounded by foodies. My dad is a say to the Eat.Drink. Joburg fabulous cook and spent weekends behind the stove Style team. preparing amazing meals for the family. That’s how I got into the kitchen.

Is cooking simply a skill that one can learn, or is there another element that really adds to a chef’s flair in the kitchen? Food is about passion,

hard work and taught skill all combined. It certainly takes a great number of skills that are taught but an energy that comes from the soul is that special something that each person adds to their own dishes. Ultimately, that’s what gives them that extra edge.

How do you think the Joburg food scene has changed over the last few years? Do you think people are finally starting to recognise it as a leading culinary city? The Joburg food

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so I spend my spare time on mountain bikes, riding horses or working on conservation projects. I’ll do anything in the outdoors and absolutely love having the sun shining on my skin. Another passion of mine is conservation, so if there’s anything I can do to help the planet or mankind, I’m in.

Your absolute best comfort meal and why? I’ve only ever had and only ever will

have one answer for this: My dad’s oxtail and mash with a big glass of South African red wine. It’s my ultimate. It brings back so many memories of watching my dad cook and being at home, cosy during the winter months by the fireplace with family and friends. Happy, carefree times surrounded by love, laughter and good food – ultimate happiness really.

Are you more of a beer or wine girl?

And what is your favourite beer or wine at the moment? I am a wine girl

through and through. My favourite wine at the moment is Rupert & Rothschild Classique, it really is a classic.

What’s your favourite ingredient of the moment? And where do chefs in Joburg love to source new and unusual ingredients from? Celeriac and kale. Chefs rely heavily on their suppliers but I love taking a turn past small fruit and veg suppliers and I often find that Oaklands Fruit and Veg has wonderful produce in stock.

To advertise in Pouyoukas grains food of the health generation

The grains of time

Contact Janine

086 111 4626 janine@ballyhoomedia.co.za Choose life.

Choose health.

Choose Pouyoukas.

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For more easy creative recipes visit our website www.pouyoukas.co.za

Matthew Wright Matthew Wright has quickly gained a reputation for being one of Joburg’s hot young chefs on the much-loved Parkhurst restaurant strip. He’s been head chef of Coobs since it’s opening in 2012

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oobs sources their produce from local suppliers and organic farms to create unique modern bistro-style food.

Close to 75% of ingredients come from their organic farm Brightside in the Magaliesburg, owned by chef patron of Coobs, James Diack. Everything from vegetables and herbs to pork, lamb and wild boar is free-range and organic. When it comes to the food, the idea here is to let the ingredients, which are locally sourced and of finest quality, speak for themselves.

Tell us… How were you lured into the world of food, more specifically, into the cheffing world? I don’t have

any of the ‘cooking in the kitchen with my grandmother, or any family member’ kind of stories. I do, however, still believe that I was destined to be in the hospitality industry. My first two jobs at 15 and 17 years old were at a pizza spot and as a barman. I then went on to study at the Prue Leith Chefs Academy and began working in restaurants, hotels, catering companies and as a private chef.

Ultimately, I enjoy the organised chaos that comes with working in a restaurant and that’s where I’ve been for the past five years.

Is cooking simply a skill that one can learn, or is there another element that really adds to a chef’s flair in the kitchen? You can learn to cook. I did.

But it’s more about understanding how the cooking of food really works. It’s great being able to follow a recipe but you need to adapt it and replace ingredients to create a new, different dish, and understand how those flavours are going to work together.

new markets that are popping up in town. There are so many great things happening in Joburg and it’s exciting to see them develop. I also really enjoy hiking and exploring the outskirts of the city. We have so much hidden beauty that is unnoticed around us.

When you’re feeling low, what is your favourite comfort meal and why? Mom’s mac and cheese because of the bacon...

Are you more of a beer or wine kind of guy? And what is your favourite beer or wine at the moment? I’m a big craft

beer fan – even the bad ones! I enjoy tasting the different flavours that people try to combine. It’s a bit of a trial and error that chefs go through until that balance is perfected.

ThE fooD MarkETs ThaT havE sET up all arounD JoBurg also shoW ThE puBliC inTErEsT in frEsh anD organiC fooD, WhiCh is TrEnDing all ovEr ThE WorlD

How do you think the Joburg food scene has changed over the last few years? Do you think people are finally starting to recognise it as a leading culinary city? We’ve had

the opportunity to experience a few Top 10 Restaurants based in Joburg in recent years. This has opened people’s minds to new ideas in food. The food markets that have set up all around Joburg also show the public interest in fresh and organic food, which is trending all over the world. For consumers to be able to source the fresh ingredients from local farmers means we are on our way to being recognised as a major hub of the South African food scene.

When not feeding the masses, how do you rest up and relax? I enjoy trying new bars and restaurants, as well as all of the

The whole food truck and food market revolution that is taking place - do chefs often find inspiration from foodie places such as this? I think it’s

important to note what food trends and ingredients the public are buying from markets and how we, as chefs, can use that to our advantage. If I see someone making pork in a certain way, I’ll use that idea when making it in the restaurant, replacing their technique for mine or replacing certain flavours or cooking methods.

Favourite ingredient of the moment? And where do you love to source new and unusual ingredients from? I’ve

been playing with beef hearts for a while now. It’s a strange yet delicious ingredient. The taste is similar to that of lean steak with a slight liver flavour. Creamy beef hearts on toast do it, trust me. As a chef you have to keep your eyes out for new products and speak to the farmers and suppliers. Ask them to find you the ‘strange things’.

I’m really lucky as I can ask the restaurant farm to plant me almost anything I want.

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Benny Masekwameng Tsogo Sun celebrity chef and MasterChef South Africa judge, Benny Masekwameng, is known and loved the country over. And his food? Well, that’s easy to fall in love with too.

Here he tells us a little bit about his favourite things 19

Joburg has always had the variety and more options when it came to restaurants but did not have the innovation and fresh new ideas compared to the scene in cape town.

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asekwameng comes from entrepreneurial stock; growing up in Alexandra township, his mother supplemented the family’s income by preparing meals for construction workers. He believes it is the example she set that helped him find success on his chosen career path. He graduated from what is now the Durban University of Technology with a diploma in catering management, and thereafter commenced his culinary journey, which would see him become executive chef at the then Mondo Vino restaurant at Montecasino. He is now known as the Tsogo Sun celebrity chef and MasterChef South Africa judge and is much in demand for public appearances and TV interviews. And it must be said that with his charming manner and friendly outlook, he’s pure television gold.

Tell us… How were you lured into the world of food, more specifically, into the cheffing world? I was introduced to cooking basics by

my mom, but it was not until I went down to Durban to study and I went into the food and nutrition department – where I saw all the posters and brochures with chefs in their whites and plated seafood starters on the tables on a cruise ship – that I made the decision that I wanted to be a chef. salad). It’s quick and easy to make, you don’t need a lot of skill to pull it off, Is cooking simply a skill that one can learn, or and it has the best quality ingredients.

is there another element that really adds to a chef’s flair in the kitchen? It takes more than skills

that you can learn at cooking school. You’ve got to have the passion, patience and talent for it. You have to bring your own uniqueness and, most importantly, your own personality to your cooking.

How do you think the Joburg food scene has changed over the last few years? Do you think people are finally starting to recognise it as a leading culinary city? Joburg has always had the

variety and more options when it came to restaurants but did not have the innovation and fresh new ideas compared to the scene in Cape Town. However, in the past five years we’ve certainly been catching up and what we have that others cities in the country don’t, is the number of people who are willing to spend money on new concepts, ideas, and are open to experimenting and trying out new things. There’s definitely a drive to promote more of what the city has to offer.

When you are not feeding the masses or conceptualising recipes, how do you relax?

I spend more time with my family and friends since I spend a lot of time away from home when I’m working and filming. I also listen to music, watch movies or sport (mainly F1 motor racing and soccer).

Your best comfort meal and why? Grilled T-bone or rib-eye steak with a salad (any green or leafy

Most people have a local eatery that they’ve been going to for years. It’s a place that often holds as many foodie memories as meals shared among family and friends at home. Do you have a local Joburg gem that you go to regularly for a special meal? Turn

& Tender in Illovo is my family’s favourite restaurant. We’ve been going there for years and my daughter has celebrated two birthdays there. We love our beef ribs and they are certainly the best when it comes to ribs.

What is the one kitchen appliance that you can’t live without in your home kitchen? My stove. 95% of the time it’s the one appliance used to produce a bulk of the dishes in my kitchen.

Are you more of a beer or wine kind of guy? And what is your favourite beer or wine at the moment? Wine at the moment.

I guess spending at least three months in Cape Town for the past three years has got something to do with it. My favourite at the moment it Leopard’s Leap Merlot.

The whole food truck and food market revolution that is taking place - do chefs often find inspiration from foodie places such as this? I think markets and food trucks are a great source of inspiration.

Meeting and chatting to your guests about your offering, and also about food in general, gives us chefs a broader idea of what people are into and what they like.

Favourite ingredient of the moment? And where do chefs in Joburg love to source new and unusual ingredients from? Fresh

seafood for me! The best place to find it is at La Marina Foods. They’ve got the widest selection.

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Whether enjoying a sneaky beverage on your own after a long day or whipping up a jug or two for family and friends over the weekend, these two recipes will keep everyone happy with their unusual flavours

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Pomegranate & Cranberry Fizz Refreshing, fruity and fizzy, perfect as a pre-dinner cocktail or whip up a large jug.

IngredIents 1 cup (250ml) pomegranate juice ½ cup (150ml) cranberry juice 4 shots vodka Juice of ½ small lime 2 cups (500ml) soda water 8 sprigs fresh mint 5 tablespoons fresh pomegranate rubies Ice, to serve

Method In a large jug, combine the pomegranate and cranberry juice, vodka, lime juice, soda water, fresh mint and pomegranate rubies. Mix well and top with ice.

Whiskey & honey Lemonade Sweet and tart, make use of your favourite whiskey for a real kick.

IngredIents

½ cup (125ml) honey ½ cup (125ml) water 2 stems of your favourite herbs (mint, thyme or rosemary) 1 ½ shots whiskey ¼ cup (60ml) lemonade ¼ cup soda water

200ml ice-cold tomato juice Celery salt (optional) Salt and freshly ground black pepper to taste Fresh celery stalks to serve

Method

Method

In a small saucepan, bring the honey and water to a boil.

Reduce the heat, add the herbs of your choice and simmer for 15 minutes or until reduced by half. Cool. Fill a short glass or jam jar with ice and add one shot of whiskey. Add the lemonade, soda water and 1 teaspoon of honey, or to taste. Serve with paper straws and fresh mint.

CLassiC margarita on the roCks A cocktail for anytime.

IngredIents

bLoody mary Perfect for Sunday morning brunch (hair of the dog).

Can also be served without the vodka.

IngredIents

Blend the vodka, lemon juice, Tabasco or Worcestershire sauce and tomato juice together.

Season to taste with celery salt, if desired, and salt and freshly ground black pepper. Serve on ice, garnished with a fresh celery stalk. Serves 1.

25ml ice-cold vodka (optional) Generous dash of lemon juice Tabasco or Worcestershire sauce to taste

30-40ml tequila 20ml Cointreau (or similar orange-flavoured liqueur) 20ml fresh lime juice (or lemon) Ice cubes Salt, to garnish Lime or lemon wedge, to garnish

Method

Add the tequila, Cointreau, lime juice and a handful of ice cubes

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to your cocktail shaker (or a deep jug) and mix well.

Dampen the rim of your martini glass with water, dip in salt, add a lime wedge to the rim of your glass and pour in the cocktail mixture. Enjoy immediately!

Pimms With ginger syruP A fresh, sunshiney drink.

IngredIents

350ml sugar 400ml water ¼ cm piece of fresh ginger, grated 40ml Pimms 30g crushed ice 100ml soda water

Method

Heat sugar, water and ginger over low heat, stirring until the sugar has dissolved. Bring to the boil and simmer for 5 minutes.

Remove from the heat and leave to cool. Chill in the refrigerator.

Pour the ginger syrup into cocktail glasses to ⅓ full. Add the same quantity of Pimms and crushed ice. Top up with soda water.

Eat Out

The City of Gold is filled with fabulous eating spots, new and old, rustic and sophisticated, and eateries that families have been going to for years

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The local food scene has changed phenomenally with the rise of food markets, pop-up dining, and food trucks. Joburg is quickly becoming known as a culinary gem and for good reason. We grouped together a few of the classics and new kids on the block to highlight the Best of Joburg, making it easy to decide on where to go and what to eat. We have it all, from the ultimate old-fashioned steakhouses, to the best spots to enjoy fresh sushi and seafood.

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Whether a good steak makes you happy or a burger with all the trimmings and a side order of chips excites you – there’s something for everyone in this section

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BUTCHER SHOP & GRILL – SANDTON Quality steak from Joburg’s grilling institution.

Address: Shop 30, Nelson Mandela Square, Sandton Times: Monday – Sunday: All day 011 784 8676 www.thebutchershop.co.za

THE LOCAL GRILL – PARKTOWN NORTH Voted best steak in the country, be sure to try the steaks cooked on salt slabs.

Address: 40 7th Avenue, Parktown North 011 880 1946 www.local-grill.co.za

THUNDER GUN STEAKHOUSE – NORTHCLIFF Old-school steakhouse where little has changed but the ribs are legendary.

Address: Shop 5 and 6, Palala Centre, Beyers Naudé Drive, Northcliff 011 678 7224 www.thundergun.co.za

TURN ‘N TENDER – BRYANSTON Give the Argentinian-style steak a go.

Address: Corner of William Nicol Drive and Wedgewood Link, Nicolway Centre, Bryanston Times: Monday – Sunday: Lunch and dinner 011 706 9470 www.turnntender.co.za

WOMBLES STEAKHOUSE – PARKTOWN NORTH Meat chargrilled to perfection with an excellent selection of local wines to accompany the meal.

Address: 17 3rd Avenue,

Parktown North Times: Monday – Friday: Lunch and dinner Saturday: Dinner 011 880 2470 www.wombles.co.za

THE WOLFPACK – PARKHURST Burgers are king at this establishment.

Address: 21 4th Avenue, Parkhurst Times: Tuesday – Sunday: Lunch and dinner 011 447 7705

DUKES – GREENSIDE Joburg’s original burger bar.

mill grillhouse – expect an exceptional eating experience.

Address: 36 Saxon Road, Sandhurst Times: Monday – Sunday: All day 011 292 6000 www.thesaxon.com

ALPINE RESTAURANT – FERNDALE Great steak, as well as a great butchery on site.

Address: 83 Braam Fischer Drive, Ferndale, Randburg Times: Monday – Sunday: All day 011 781 5455 www.restaurant.alpinefood.co.za

HARD ROCK CAFÉ – SANDTON From the polished black subway station tiled walls to the clusters of imported designer light features, the restaurant is an eclectic rock ‘n’ roll mix of raw elements and chic styling.

Address: Nelson Mandela Square, 8 Maude Street, Sandton Times: Monday – Sunday: Lunch and dinner 011 784 3144 www.hardrock.com

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Address: 14 Gleneagles Road, Greenside Times: Monday – Sunday: Lunch and dinner 011 486 0824 www.dukesburgers.co.za

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GOURMET GARAGE – FOURWAYS An American - inspired burger bar.

Address: Shop 64, Montecasino Boulevard, Montecasino, Fourways Times: Monday – Sunday: Lunch and dinner 011 511 0526 www.gourmetgarage.co.za

ROCOMAMAS – RANDBURG Burgers, ribs and wings – this great, quirky burger bar will make ordering just one meal very difficult.

Address: Shop 19, Applestone Village, Corner Hill Street and Malibongwe Drive, Randburg Times: Monday – Sunday: All day 011 791 5928 www.rocomamas.com

SAXON QUNU GRILL – SANDHURST More than just a run-of-the-

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& Is there anything better than having a local bakery to collect fresh cakes and croissants from?

We think not and have a super round-up of ‘go to’ bakeries, cafés and bistros

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EATOUT

Tashas – Melrose arch Simple food, good coffee and great breakfasts.

Address: Shop 14, The Piazza, Melrose Arch, Melrose Times: Monday – Sunday: All day 011 684 1781 www.tashas.co.za

Voodoo lily café – BirdhaVen A great pavement café – perfect for people watching.

Address: 64 Street, Andrew Street, Corner Wrenrose Avenue, Birdhaven 011 442 6965 www.voodoolilycafe.com

cooBs – ParkhursT A sustainable eatery, products are sourced from their Magaliesburg farm.

Address: 4th Avenue, Parkhurst Times: Tuesday – Saturday: Lunch and dinner Sunday: Lunch 011 447 0710 www.coobs.co.za

salVaTion café – MilPark A selection of breakfast egg dishes and more.

Address: 44 Stanley Avenue, Milpark Times: Tuesday – Sunday: Breakfast and lunch 011 482 7795

www.salvationcafe.co.za

The leoPard – MelVille Owned by famed chef and author Andrea Burgener.

Address: 63A 4th Avenue (Corner 5th Street), Melville Times: Monday – Thursday: Dinner Friday – Saturday: Lunch and dinner 011 482 9356 www.leopardfoodcompany.com

Burnside’s café – craighall Park

A great selection on offer from fabulous veggie meals to pasta done right.

Address: Shop 7, Parktown Quarter, 3rd Avenue, Parktown North Times: Monday – Saturday: Lunch and dinner 011 447 5828 www.foundrycafe.co.za

Address: 6 Burnside Avenue, Craighall Park Times: Tuesday – Friday: Lunch and dinner Saturday: All day Sunday: Breakfast and lunch 011 326 3970 www.burnsides.co.za

VoVo Telo – norwood Freshly baked breads and pastries, on offer daily.

Address: Shop 1, The Factory, Corner Grant and Nellie Street, Norwood Times: Monday – Sunday: Breakfast and lunch 011 483 1398 www.vovotelo.co.za

eaTery JhB – ParkMore Bistro-style food with a selection of craft beers.

Address: Corner 11th Street and Victoria Avenue, Parkmore Times: Monday – Friday: Lunch and dinner Saturday: Dinner 011 783 1570 www.eateryjhb.co.za

fournos – fourways A huge selection of breads, rolls and baked goods.

Address: Shop G49, Fourways Crossing, Corner William Nicol Drive and Witkoppen Road, Fourways Times: Monday – Sunday: Breakfast and lunch 011 467 0766 www.fournos.co.za

licorish BisTro – BryansTon Fabulous frittatas and rostis on offer at this busy bistro.

Address: Shop 32, Nicolway Shopping Centre, Corner of Wedgewood Link and William Nicol Drive, Bryanston Times: Monday – Friday: Lunch and dinner Saturday – Sunday: All day 011 706 0991 www.licorish.co.za

odd café – greenside Quirky and odd, just as the name suggests, the food is consistently good and it's a great live music venue too.

Address: 116 Greenway Road, Greenside Times: Tuesday – Saturday: All day Sunday: Breakfast and lunch 011 486 3631 www.oddcafe.wordpress.com

MoeMas – ParkTown norTh A gorgeous little eatery and bakery – expect the best French doughnuts around.

Address: Shop 1, Parktown Quarter, Corner 7th and 3rd Avenue, Parktown North Times: Monday – Sunday: Breakfast and lunch 011 788 7725 www.moemas.co.za

The Pudding shoP – ParkTown norTh For those who love and have an appreciation for delicious vegan food.

The foundry café – Park Town norTh Simple bistro-style food, in a beautiful, modern setting, with a great selection of craft beer.

Address: 43 7th Avenue, Parktown North Times: Tuesday – Sunday: Breakfast and lunch 061 444 3493 www.thepuddingshop.co.za

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café PicoBella TraTToria – MelVille Enjoy a host of Italian country-style cuisine in a beautiful setting.

Address: 66 4th Avenue, Melville Times: Monday – Sunday: All day 011 482 4309

loVe food kiTchen café – BraaMfonTein Fresh, local food – think delicious salads and great home cooking.

Address: 4 Ameshoff Street, Braamfontein Times: Monday – Friday: Breakfast and lunch 083 602 6511 www.lovefoodkitchen.com

gia’s on MonTrose – Morningside Situated at the back of a nursery, Gia’s is a bit of a haven within the busy Sandton suburb.

Address: Montrose Nursery, 66B South Road, Morningside, Sandton Times: Monday – Sunday: Breakfast and lunch 011 326 5074

PosT – BraaMfonTein A great inner-city spot to fuel up on fabulous sandwiches and good coffee.

Address: 70 Juta Street, Braamfontein Times: Monday –Saturday: Breakfast and lunch 072 248 2078 www.post-bl.tumblr.com

ThoMas Maxwell BisTro – ParkMore A great atmosphere, and classic dishes with a twist.

Address: Shop 8, 140 11th Street, Parkmore, Sandton Times: Monday – Saturday: Lunch and dinner 011 784 1575 www.thomasmaxwell.co.za

BISTRO VINE – PARKHURST This is a local favourite. The menu features dishes of the day, like plump oysters or panseared salmon.

Address: Shop 24, 4th Avenue, Parkhurst Times: Tuesday – Sunday: Lunch and dinner 011 327 4558 www.bistrovine.co.za

THE GREEN PEPPERCORN – MORNINGSIDE Delicious ingredients, good service, and a great atmosphere is what you’ll find at this well-known establishment. The perfect place for a romantic mid-week date night.

Address: Shop u47, Morningside Shopping Centre, corner Outspan and Rivonia Road, Sandton Times: Monday – Sunday: All day 087 940 3899 www.thegreenpeppercorn.co.za

POSSUMS BISTRO & DELI – PARKHURST One of the city’s wonderful owner-run restaurants. Their menu is continuously evolving, but the pork belly and Ceaser salad is definitely worth a try.

Address: 7 4th Avenue (Corner 6th Street), Parkhurst Times: Saturday – Sunday: Breakfast Tuesday – Sunday: Lunch Tuesday – Saturday: Dinner 011 447 4751 www.possumsbistro.co.za

RED RABBIT FRENCH GRILL – BRYANSTON Their signature mussels and chips and duck pie are divine Address: Nicolway Centre, corner William Nicol Drive and Wedgewood Link, Bryanston Times: Saturday – Sunday: Breakfast Monday – Sunday: Lunch and dinner 011 706 1731 www.redrabbitfrenchgrill.com

food that’s tasty and filling.

The raw chocolate fudge with cashew nut cream and cocoa nibs is a must have.

LE SOUFFLÉ – FOURWAYS Their loyal clientele is testament to their consistently good food.

Address: 34 Gleaneagles Road, Greenside Times: Tuesday – Sunday: All day Friday – Saturday: Dinner 011 646 3444 www.thegreensidecafe.co.za

Address: Shop 8-9, Pineslopes Shopping Centre, Witkoppen Road, Fourways Times: Monday – Sunday: Breakfast and lunch Tuesday – Saturday: Dinner 011 465 4116 www.lesouffle.co.za

ESPRESSO CAFÉ & BISTRO – PARKHURST Delicious sidewalk snacks like pregos served with crisp fries.

THE PATISSERIE – ILLOVO What a delight! Certainly one of the most charming spots around, and their baked goods are out of this world.

Address: Post Office Centre, Rudd Road, Illovo Times: Monday – Saturday: Breakfast and lunch 011 268 0044 www.thepatisserie.co.za

CHALKBOARD COLLABORATION CAFÉ – MABONENG PRECINCT Located next to Joburg’s trendy cinema, The Bioscope, Chalkboard serves delicious pizza and craft beers.

Address: Main Street Life, Ground Floor, 286 Fox Street, Maboneng Precinct Times: Monday – Sunday: Lunch and dinner 011 039 7306 www.thebioscope.co.za

CORNER CAFÉ AND BISTRO – CRAIGHALL PARK A warm and welcoming feel, Corner Café and Bistro is a local hot spot. A menu with lots to offer.

Address: Corner Buckingham and Rothesay Avenues, Craighall Park Times: Monday – Saturday: All day Sunday: Breakfast and lunch 011 880 2244 www.cnrcafe.co.za

GREENSIDE CAFÉ – GREENSIDE Vegan, organic and healthy

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Address: 23a 4th Avenue, Parkhurst Times: Tuesday – Sunday: Breakfast, lunch and dinner 011 447 8700

SERVICE STATION – MELVILLE Great coffees and specially blended juices.

Address: Corner 9th Street and Rustenburg Road, Melville Times: Monday – Sunday: Breakfast and lunch 011 726 1701

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& One of the most loved cuisines, Joburg has a host of great Italian spots that will satisfy both those pizza and pasta cravings!

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AmArcord osteriA itAliAnA – illovo Italian favourites with a modern twist.

Address: Shop G8, Thrupps Illovo Shopping Centre, 204 Oxford Road, Illovo 011 268 2287

86 Public – brAAmfontein A funky, modern pizzeria, where pizza is king.

Address: 87 Juta Street, The Grove, Braamfontein Times: Monday – Sunday: Lunch and dinner 011 403 3055

cAfé del sol – olivedAle Winner of the 2012 Best Italian Restaurant of the Year Award.

Address: Olivedale Corner Shopping Centre, Corner Olive and President Fouche Road, Randburg Times: Tuesday – Saturday: Lunch and dinner Sunday: Lunch 011 704 6493 www.cafedelsol.co.za

cAsAlingA ristorAnte – muldersdrift A fantastic country feel, with great Italian cusine.

Address: Rocky Ridge Road, off Beyers Naudé Drive, Muldersdrift, Times: Wednesday – Saturday: Lunch and dinner Sunday: Lunch 087 805 6222 www.casalinga.co.za

frAnco’s PizzeriA & trAttoriA – PArkview The potato and Parmesan pizza is a clear winner.

Address: 54 Tyrone Avenue, Parkview Times: Monday – Sunday: Lunch and dinner 011 646 5449 www.francoforleo.co.za

lA cAmPAgnolA – bryAnston

A bit of an Italian institution in Joburg.

010 007 1699 www.remos.co.za

Address: Shop 9 and 10, Hobart Centre, Corner Hobart and Grosvenor Road, Bryanston Times: Monday – Sunday: Lunch Tuesday – Saturday: dinner 011 463 4199 www.lacampagnola.co.za

modo mio – hyde PArk A fabulous selection of thincrusted pizzas, and a creamy mushroom pasta that is hard to resist.

Address: 339 Jan Smuts Avenue, Shepherd Market, Hyde Park Times: Monday – Sunday: All day 073 013 0546

lucA’s ristorAnte itAliAno – sunninghill Tuscan influences abound throughout this Italian eatery’s menu.

PizA e vino – morningside A fabulous selection of unusual and well-loved pizza toppings.

Address: 3 Achter Road, Corner Witkoppen Road, Sunninghill Times: Tuesday – Sunday: Lunch and dinner 011 234 1085 www.lucasristorante.co.za

Pronto itAliAn deli – crAighAll PArk Pronto has gained a reputation for producing some of the finest homemade pasta in the city.

Address: Shop 18, The Colony Shopping Centre, Jan Smuts Avenue, Craighall Park Times: Tuesday – Saturday: Lunch and dinner Sunday: Lunch 011 447 4346

Address: The Wedge Shopping Centre, Rivonia Road, Morningside Times: Moday – Sunday: Lunch and dinner 011 783 2135 www.pizaevino.co.za

bice ristorAnte – hyde PArk Calf liver with onions!

Address: 1st Road, Hyde Park, Sandton Times: Monday – Sunday: Lunch and dinner 011 341 8080

trAbellA – illovo Some of the thinnest pizza crusts and most unusual toppings around.

mAstrAntonio – illovo The daily pasta special means new flavours everyday, depending on what’s in season.

Address: Illovo Junction, Corner Corlett Drive and Oxford Road, Illovo Times: Monday – Sunday: Lunch and dinner 011 442 0413

Address: Illovo Square, Rivonia Road, Illovo Times: Monday - Saturday: Lunch and dinner 011 268 6754 www.mastrantonio.com

remo’s mAximilliAno – sunninghill Authentic flavours with a classic, modern approach to Italian cuisine.

stelle – PArkview The polpettone di nonna (a slice of meatloaf covered in anchovy sauce) is a must try!

Address: Waterfall Corner, Corner Maxwell and Woodmead Drive, Sunninghill Times: Monday – Saturday: All day Sunday: Breakfast and lunch

Address: 62 Tyrone Avenue, Parkview Times: Tuesday – Saturday: Lunch and dinner Sunday: Lunch 011 646 6996 www.stellerestaurant.co.za

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AssAggi – illovo Delicious seasonal dishes and old favourites.

Address: Post Office Centre, 30 Rudd Road, Illovo Times: Tuesday – Saturday: Lunch Monday – Saturday: Dinner 011 268 1370 www.assaggi.co.za

bellini’s – illovo The menu never changes and neither does the top-notch service and cuisine quality.

Address: 18 Chaplin Road, Illovo Times: Monday – Saturday: Lunch and dinner 011 880 9168 www.bellinis.co.za

dA grAziellA PizzeriA And trAttoriA – dunvegAn Delight in the pasta carrettiera and any of the divine meat dishes.

Address: Corner Dunvegan Avenue and Boeing Road East, Dunvegan Times: Tuesday – Sunday: Lunch Tuesday – Saturday: Dinner 011 454 6202

col’cAcchio – hyde PArk The menu we all know and love with one-of-a-kind pizzas, pastas and salads.

Address: Shop 58, Hyde Park Corner, Jan Smuts Avenue, Hyde Park Times: Monday – Sunday: Lunch and dinner 011 325 5670 www.colcacchio.co.za

the Ant – melville Ultra-thin base pizza at its best.

Address: 11 7th Street, Melville Times: Monday – Sunday: Lunch and dinner 076 476 5671

crAzy horse – PArktown north Order the seafood pasta with

EATOUT

cream and champagne sauce.

Address: 4th Avenue, Parktown North Times: Tuesday – Sunday: Lunch Tuesday – Saturday: Dinner 011 880 7924

La ScaLa – FourwayS A great date night treat. Try the fillet with mushroom sauce.

Address: Shop u58, Montecasino, Montecasino Boulevard, Fourways Times: Tuesday – Saturday: Lunch and dinner 011 511 1958

Lucio’S Pizzeria – BLackheath A local jaunt offering a nice break from mall dining. Try the brinjal parmigiana.

Address: 231 Beyers Naudé Drive, Blackheath Times: Tuesday - Sunday: Lunch Monday – Sunday: Dinner 011 678 0042 www.luciospizzeria.co.za

iL tartuFo riStorante itaLiano – hyde Park Vintage, classic décor adds to the originality of the menu.

Prawn carpaccio is delicious.

Address: Hutton Court, 1 Summit Road, Corner Jan Smuts Avenue, Hyde Park Times: Monday – Saturday: Lunch and dinner 011 788 8948 www.tartufo.co.za

iL Giardino d’eGLi uLivi – MiLPark A rustic-style retreat in the city.

Try the Cape Malay curry, or pizza with slow-cooked lamb, dates, apricots, goat’s cheese and mint.

Address: 44 Stanley Avenue, Milpark Times: Tuesday – Sunday: Lunch Tuesday – Saturday: Dinner 011 482 4978 www.ilgiardino.co.za

tra aMici – roSeBank Go on Tuesdays for the amazing banquet of Italian foods.

Address: Unit 2, The Rosebank Fire Station, Bath Avenue, Rosebank Times: Monday – Friday: Breakfast and lunch 083 274 3558

La cucina di ciro – Parktown north Sip wine and while the afternoon away on the gorgeous veranda.

Address: 43 7th Avenue, Parktown North Times: Tuesday – Sunday: Lunch Tuesday – Saturday: Dinner 011 442 5187 www.lacucinadiciro.co.za

throBBinG StrawBerry – douGLaSdaLe Probably one of Joburg’s most loved restaurants – be sure to arrive early or book in advance to get a table.

Address: Shop 1, Douglasdale Village, Corner Leslie and Douglas Road, Fourways Times: Monday – Sunday: All day 011 704 6982 www.throbbingstrawberry.co.za

caSaLotti’S – northcLiFF Another one of our favourites.

They also deliver if the couch is just too inviting. Grab one of their delicious brownies for something sweet.

Address: L Corro Shopping Centre, Corner Bagley Terrace and Weltevreden Road, Northcliff Times: Monday – Sunday: Lunch and dinner 011 028 8480 www.cassalottis.co.za

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FOOD Markets Not only are food markets super trendy, they also supply a sampling of food flavours from around the world, all in one spot. Some good jazz in the background, along with good eats – what could be better on a weekend morning?

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EATOUT

Neighbourgoods Market – braaMfoNteiN What to expect? A mix of Joburg’s creatives and some of the best market food and drink in the city, along with a good dose of local musical talent.

Address: 73 Juta Street, Braamfontein Times: Every Saturday: 09:00 – 15:00 www.neighbourgoodsmarket.co.za

Market oN MaiN – NewtowN Browse through food and design stalls within the city.

Night markets also happen every now and then.

Address: 264 Fox Street, Newtown Times: Every Sunday: 10:00 – 15:00. Every first Thursday of the month: 19:00 – 23:00 www.marketonmain.co.za

Jozi food Market – Parkhurst This little gem keeps all the Joburg North residents very happy, with loads of food stalls to choose from.

Address: Pirates Sports Club, 4th Avenue Extension, Parkhurst Times: Every Saturday: 08:30 – 13:00 083 532 2992 www.jozifoodmarket.co.za

bryaNstoN orgaNic Market – bryaNstoN One of the oldest food markets in Joburg, with masses of products and healthy lifestyle stalls to browse.

Address: 40 Culross Road (off Main Road), Bryanston Times: Every Thursday and Saturday: 09:00 – 15:00 011 706 3671 www.bryanstonorganicmarket.co.za

hazel food Market – Pretoria Hazel Food not only keeps Pretoria locals happy but attracts a regular Joburg crowd with fresh eggs, fruit

Spend your Sunday sipping bubbly, fresh ginger beer, and delicious juices along with scrumptious fare. You’ll want to try everything.

and vegetables, spices and an array of food stalls.

Address: Greenlyn Village Centre, Menlo Park, Pretoria Times: Every Saturday: 08:00 – 14:00 www.hazelfoodmarket.co.za

Address: Corner William Nicol Drive and Montecasino Boulevard, Fourways Times: Sundays: 09:00 – 14:00 011 465 5276 www.ffmarket.co.za

Perfect Match food & beverage PairiNg Market – kraMerville A Kramerville based food market that happens on the last Friday of every month.

Northcliff orgaNic, Natural aNd ecofrieNdly Market – Northcliff A great fresh produce market with an emphasis on sustainable living.

Address: 3 Desmond Street, Kramerville Times: Every last Friday of the month: 16:30 – 22:00 072 298 0833

Address: Matabele Street, East Town, Northcliff Times: Every first and third Saturday of the month: 09:00 – 14:00 082 854 8661

Norwood Market – Norwood The former Rosebank rooftop market has relocated and is still the best place to find timeless art pieces, antiques, and other collectables.

Address: Upper parking level, Norwood Mall, corner 6th Avenue and Hamlin Street, Norwood Times: Sundays: 09:00 – 16:00 011 442 4488

MidraNd urbaN Market – MidraNd Takeaway and deli foods including Dutch cheese, freerange chicken and Belgium chocolates. Also a farm-style coffee shop on the premises.

wholefood Market – birNaM Every Sunday, the Wholefood Market presents fine foods of international flavours.

Address: 64 Main Road, Corner of Maud, Crowthorne, Midrand Times: First Saturday of the month: 09:00 – 14:00 082 810 8643

Address: Blubird Shopping Centre, Corner Atholl-Oaklands Road and Fort Street, Birnam Times: Sundays: 09:00 – 14:00 083 311 4768 www.wholefoodmarket.weebly.com

freNch Market – MorNiNgside A variety of fresh French produce such as bread, flowers and cheese.

rietvlei boereMark Enjoy a brunch or breakfast made with the best ingredients from local producers.

Address: Morningside Shopping Centre, Rivonia Road, Morningside Times: Every Sunday: 09:00 – 14:00 087 940 3833

Address: Rietvlei Farm, Swartkoppies Road, between Alberton and Mulbarton Times: First Saturday of the month: 06:00 – 10:00 079 199 8641

fourways farMers Market – fourways

MediterraNeaN Market – Melrose Food and ingredients from countries like Italy, Greece, Portugal and France.

Address: Melrose Arch Piazza, Melrose

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Times: Every Saturday: 09:00 – 14:00 011 684 1655

friday Night food Market – MilPark Set in a cobblestone courtyard you’ll find a variety of delectable delights.

Address: 44 Stanley Avenue, Milpark Times: Friday: 16:30 – 20:00 www.44stanley.co.za

killarNey Mall MzaNsi Market – killarNey Anything and everything that’s proudly South African is on offer.

Address: Killarney Mall, 60 Riviera Road, Killarney Times: Every Saturday: 09:00 – 14:00 011 646 4657

raNdburg flea Market With over 220 stalls to browse through, a trip to the market is a great place to relax.

Address: Brightwater Commons, Republic Road, Ferndale, Randburg Times: Tuesday – Friday: 10:00 – 17:30; Saturday and Sunday: 10:00 – 18:00 011 326 0662 www.randburgfleamarket.co.za

PaNoraMa flea Market – MulbartoN The busiest flea market in Joburg South.

Address: Klipriver Drive, Mulbarton Times: Weekends: 09:00 – 16:00 011 682 2222 www.panoramasa.com

bokkie Park crafters Market – boksburg Treat yourself to tea in the tranquil garden and grab a snack from the food stalls.

Address: Southvale Road, Parkdene, Boksburg Times: First Saturday of the month: 09:30 – 14:30 011 896 3890

Mediterranean Whether you fancy something with a hint of Portuguese flavours or if Greek fare is more your thing, we’ve covered our top selection of Med-style restaurants

Parreirinha – rossetenville Some of the best Portuguese style prawns around.

Address: 9 6th Street, Rossetenville Times: Monday – Sunday: Lunch and dinner 011 435 3809

Plaka – Cresta If you fancy a touch of the Greek islands, head to Plaka – white walls, blue décor and lamb dishes will make you believe you’re in the Med. Address: Shop U224, Entrance 12, Cresta Shopping Centre, Beyers Naudé Drive, Northcliff Times: Monday – Sunday: Lunch and dinner

011 478 0392 www.plaka.co.za

011 465 3468 www.mythos.co.za

Parea Greek taverna – illovo A good old faithful on the Illovo strip… The Kleftiko lamb is a must try.

teta Mari – illovo A great selection of Middle Eastern breakfast dishes!

Address: 3, Corlett Drive, Illovo 011 788 8777 www.parea.co.za

Mythos DesiGn Quarter – Fourways With Greek specialities like meze platters and fish dishes, you really can’t go wrong.

Address: Corner William Nicol Drive and Leslie Avenue, Fourways Times: Monday – Sunday: Lunch and dinner

Address: 5A Illovo Square, 3 Rivonia Road, Illovo Times: Monday – Sunday: Breakfast and lunch 011 268 5019

Beirut – sanDton If Middle Eastern fare is your kind of food, be sure to give Beirut a go.

Address: 136A, 11th Street, Sandton Times: Monday – Sunday: Lunch and dinner 011 884 1015 www.beirutrestaurant.co.za

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the kitChen Bar – Fourways This trendy spot hits the mark, with plenty of options.

Address: Design Quarter, Corner William Nicol and Leslie Avenue, Fourways Times: Monday – Sunday: All day 011 465 5011 www.kitchenbar.co.za

BeaCh Blanket BoheMia – sunninGhill A quirky little eating spot with a great combination of delicious flavours.

Address: Sunninghill Village Centre, Corner Maxwell Drive and Edison Crescent, Sunninghill 011 234 2714 www.beachblanketbohemia.co.za

EATOUT

fine dining Choosing somewhere special to dine is now easier, with a selection of incredible restaurants that offer world-class fine dining experiences for their patrons

DW ElEvEn-13 – DunkElD WEst Marthinus Ferreira’s love of food and fresh, local produce shines through at this fine dining establishment.

Address: Shop 11-13, Dunkeld West Shopping Centre, Corner Jan Smuts and Bompas Street, Dunkeld West Times: Tuesday – Sunday: Lunch Tuesday – Saturday: Dinner 011 341 0663 www.dw11-13.co.za

FivE HunDrED – sanDHurst Five Hundred, headed by esteemed Chef of the Year David Higgs, and the number

two restaurant in the country, shows why Joburg is the rising culinary star of the country.

They source fresh produce – herbs, vegetables and unusual ingredients – straight from their backyard.

Hotel, Francolin Conservation area, Crocodile River Valley, Elandsfontein, Pretoria Times: Wednesday – Sunday: Lunch and dinner 012 371 2902 www.restaurantmosaic.com

Address: The Saxon Hotel, 36 Saxon Road, Sandhurst, Sandton Times: Monday – Sunday: Dinner 011 292 6000 www.saxon.co.za

cubE tasting kitcHEn Cube is an intimate 30-seat tasting kitchen, focusing on an ever changing ten-course tasting menu. Seasonal, local and fresh produce play an important role at this restaurant. Cube has also gained somewhat of a reputation for training young talent within the kitchen.

rEstaurant Mosaic at tHE oriEnt Chantel Dartnall ensures each and every plate leaves the kitchen with a touch of the Dartnall magic.

Address: The Orient Private

Address: Shop 5, Park North Heights, 17 4th Avenue, Park

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Town North Times:Tuesday – Saturday: Dinner www.cubekitchen.co.za

clico boutiquE HotEl – rosEbank A quaint restaurant that maintains a sophisticated feel making it great for an intimate rendezvous. The menu includes hearty soups and one-of-a-kind starters.

They also host wonderful wine evenings and specials on food and hotel stays.

Address: 27 Sturdee Avenue, Rosebank Times: Monday – Sunday: All day 011 252 3300 www.clico-boutique-hotel.co.za

smeg.co.za - National Call Centre number 0860 102 984 Refrigerator FA28RBL1 50’s Retro Style Refrigerator with ice box.

Energy Efficiency Class A++

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& Our city is packed with hot sushi eating spots. We know we don’t live by the sea but we do get all the best fresh produce, and it’s clearly evident us Joburgers love seafood. We think these picks are swimmingly good

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Tsunami seafood emporium – morningside Consistent quality and freshness is what best describes this sushi spot.

Address: Shop U51, Morningside Shopping Centre, Corner Rivonia and Outspan Road, Morningside Times: Monday-Sunday: Lunch and dinner 087 940 3870 www.tsunamisa.co.za

Koi resTauranT – rosebanK Great tempura California rolls and fashion sandwiches.

Address: The Firs, Rosebank Mall, Rosebank Times: Monday – Sunday: Lunch and dinner 011 447 2440 www.koirest.co.za

Yamada sushi – rivonia A great selection on offer with their sushi special.

Address: Shop G8, Rivonia Junction, Corner Rivonia and Mutual Road, Rivonia, Sandton Times: Monday-Sunday: Lunch and dinner 011 807 9660 www.yamada.co.za

biTe – greenside A gem of a sushi spot in the Parks area.

Address: 137 Greenway Street, Greenside Times: Monday – Sunday: Lunch Tuesday – Saturday: Dinner 011 486 0449 www.biterestaurant.co.za

YamaTo Japanese resTauranT – illovo Keeping the art of sushimaking alive.

Address: 198 Oxford Road, Illovo Times: Monday – Sunday: Lunch and dinner 011 268 0511 www.yamato.co.za

Yume sushi – monTeCasino Fresh ingredients, with

unusual sushi combinations.

Address: Parktown Quarter, Corner 3rd and 7th Avenue, Parktown North Times: Monday – Sunday: Lunch and dinner 011 442 0246

Address: Shop 57B, Montecasino, Fourways 011 511 0169 www.yume-sushi.co.za

Kong roasT – fourwaYs Enjoy a great sushi selection.

blaCKanese sushi & wine bar – maboneng An African Asian experience.

Address: The Terrace at Cedar Square, Cedar Road Entrance, Fourways Times: Monday – Saturday: Lunch and dinner Sunday: Lunch 011 465 7516 www.kongroast.co.za

TsuYu Japanese resTauranT TeppanYaKi & sushi – fourwaYs An array of Japanese nibbles and mains await.

Address: Pineslopes Shopping Centre, Corner Witkoppen Road and Straight Avenue, Fourways Times: Tuesday – Sunday: Lunch and dinner 011 467 2340 www.tsuyuza.blogspot.com

Lunch and dinner 011 478 4984 www.ctfm.co.za

simplY asia – parKhursT Simply indulge in sushi or try a few of the other Thai dishes on offer.

Address: 20 Kruger Street, Maboneng Precinct 011 024 9455 www.theblackanese.co.za

Address: Shop 2, Parkhurst Square, 38 4th Avenue, Parkhurst Times: Monday – Sunday: Lunch and dinner 011 447 3037 www.simplyasia.co.za

Cape Town fish marKeT – CresTa A good selection of hand rolls and California rolls on offer.

The CodfaTher – morningside Prawns, fresh linefish, mussels and more.

Address: Shop L204, Cresta Shopping Centre, Corner Beyers Naudé and Weltevreden Road, Randburg Times: Monday – Sunday:

Address: 1st Avenue, Corner Rivonia Road and 1st Avenue, Morningside 011 803 2077 www.codfathermorningside.co.za

TaTaKi – fourwaYs Be sure to give the sushi special a try.

Address: Shop 1, Longpoint Building, Corner Witkoppen Road and Montecasino Boulevard, Fourways Times: Monday – Sunday: Lunch and dinner 011 465 6882 www.tatakioriental.com

willoughbY & Co – hYde parK Famed for having some of the best sushi in Joburg.

Address: Shop LM 2, Hyde Park Corner, Corner Jan Smuts Avenue and William Nicol Drive, Hyde Park, Sandton Times: Monday – Sunday: Lunch and dinner 011 325 5107

Yo sushi – parKTown norTh For a quick bite, find a spot around the sushi belt at this small but busy Asian eatery.

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EATOUT

Enjoying a meal out with the little ones can be difficult.

We’ve highlighted a few of the most loved family-friendly restaurants to make dining out with the little ones a breeze

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ANGELO’S KITCHEN – PARKTOWN NORTH A great kiddies menu and fun play area means the little ones are kept entertained.

Address: Parktown Quarters, 7th Avenue, Parktown North Times: Tuesday – Thursday: All day Saturday – Sunday: Breakfast and lunch 011 463 5800 www.angeloskitchen.co.za

PAPACHINOS – MIDRAND A playground area, controlled by supervisors, means parents can relax.

RIVER CAFÉ AT FIELD AND STUDY – PARKMORE A great menu that will keep both the little ones and parents happy.

Address: Lifestyle Garden Centre, Corner Ysterhout Avenue and Beyers Naudé Drive, Randpark Ridge Times: Monday – Sunday: Breakfast and lunch 011 792 5714 www.thesilverbirch.co.za

Address: Corner William Nicol Drive and Montecasino Boulevard, Fourways Times: Tuesday – Sunday: Breakfast and lunch 011 465 4326 www.aroma-cafe.co.za CALISTO’S – BEDFORD CENTRE A huge jungle gym will keep the little ones entertained.

Address: Corner Smith Road and Van De Linde Road, Bedford Centre Square Times: Monday – Sunday:

PICOLINOS PIZZERIA AND PARTY VENUE – FOURWAYS Italian outdoor restaurant with a playground offering a jungle gym, swings, a slide, a climbing wall and a lawn.

Address: Monaghan Farm, Ashanti Road, Lanseria Times: Monday – Thursday: Breakfast and lunch Friday: All day Satuday – Sunday: Breakfast and lunch 087 630 0742 www.monaghanfarm.co.za

THE SILVER BIRCH RESTAURANT – RANDPARK RIDGE Extensive kiddies menu, kids pizza making and a play area makes it easy for parents to sit back and relax.

AROMA CAFÉ – FOURWAYS A breakfast specifically for the kiddies.

Address: 48 Keyes Avenue, Rosebank Times: Tuesday – Sunday: Breakfast and lunch 011 447 7386 www.serendipityplay.co.za

THE OTHER SIDE RESTAURANT – LANSERIA A beautiful location and idyllic views, perfect for a family day out.

Address: 40 Whisken Avenue, Crowthorne, Midrand Times: Monday – Saturday: All day Sunday: Breakfast and lunch 011 702 1234 www.papachinos.co.za

Address: Sandton Field and Study, Corner Louise Avenue and 14th Street, Parkmore Times: Tuesday – Sunday: Breakfast and lunch 011 783 2442 www.rivercafesandton.co.za

up area, arts and crafts, gift shop, and restaurant.

Lunch and dinner 011 622 0147 www.calistos.co.za

Address: 42 Witkoppen Road, Rustic Timber Centre, Fourways Times: Monday – Saturday: All day Sunday: Breakfast and lunch 011 467 0618 www.picolinos.co.za

THE OAK LEAF – SANDTON Perfect family restaurant. Ideal for a party or a family meal.

Address: 61 Rivonia Road, Sandton Times: Tuesday – Saturday:

BAMBANANI – MELVILLE South Africa’s answer to families looking for a little fun, offering an array of food, fun and festivities.

Address: 85 4th Avenue, Melville Times: Tuesday – Sunday: All day 011 482 2900 www.bambanani.biz

MUNCH – BRYANSTON Offers a secure environment and endless fun for kids.

Address: Garden Shop Bryanston, Corner Halifax and Main Road, Bryanston Times: Monday – Sunday: Breakfast and lunch 011 463 7056 www.munchcafe.co.za

SERENDIPITY – ROSEBANK Family venue with kids playground, scooters, dress-

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All day Sunday: Breakfast and lunch 011 884 5837 www.theoakleaf.co.za

PANETTONE CAFÉ – SAXONWOLD Boasts a fantastic family restaurant and an amazing kiddies party venue.

Address: Zoo Lake Sports Club, Corner Westwold Way and Lower Park Drive, Saxonwold Times: Tuesday – Saturday: All day Sunday: Breakfast and lunch 011 026 3506

GINGKO – PARKVIEW Organic, wholefood restaurant and deli with garden and kids play area.

Address: 61 Dundalk Avenue, Corner Roscommon Avenue, Parkview Times: Tuesday – Sunday: Breakfast and lunch 011 486 3361 www.gingko.co.za

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S E E TH I S R PAG ECIPE E5 1

EATOUT

Coffee culture has developed into something more than just a cup of something warm. From selecting specific bean blends to having a local coffee spot you enjoy every morning, it’s personal. We tracked down some of the finest coffee joints around

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Bean There – Milpark Bicycles and mismatched lamps hang from the walls of this quirky coffee roaster.

Sandton City, Sandton Times: Monday – Sunday: All day 011 883 4913 www.themugg.com

Address: 44 Stanley Avenue, Milpark Times: Monday – Saturday: Breakfast and lunch 087 310 3100 www.beanthere.co.za

Junipa’s – BryansTon Junipa’s once held the title of Best Croissants and it’s easy to see why.

Wolves – illovo Super trendy, great coffee and fabulous cupcakes on offer.

Address: 3 Corlett Drive, Illovo Times: Monday – Wednesday: Breakfast and lunch Thursday –Friday: All day Saturday: Breakfast and lunch 011 447 2360 www.wolves.co.za

4Th avenue Coffee roasTers – parkhursT This little boutique sidewalk situated coffee roaster supply beans, warm cups of coffee and scrumptious cakes to Parkhurst residents.

Address: Corner 11th Street and 4th Avenue, Parkhurst Times: Monday – Sunday: Breakfast and lunch 082 378 2109 www.4thavenuecoffee.co.za

MoTherland Coffee – dunkeld If you love WiFi with your coffee, this is the spot for you.

Address: Dunkeld West Shopping Centre, Jan Smuts Avenue, Craighall Times: Monday – Sunday: Breakfast and lunch 011 325 2324 www.motherlandcoffee.co.za

Mugg & Bean – sandTon CiTy Giant muffins, steaming cups of coffee and cakes galore.

Address: Shop U35,

Times: Monday – Sunday 011 100 5241 www.doubleshot.co.za

Breakfast and lunch 011 781 0455 www.thebeachhead.co.za

velo – BraaMfonTein A quirky art gallery-cum-coffee shop.

daleahs – BraaMfonTein A lovely little eatery that serves a great cuppa.

Address: Shop 2, The Grove Corner, 85 Juta Street, Braamfontein Times: Monday – Sunday: Breakfast and lunch 011 403 0695 www.lovevelo.co.za

Address: Shop D4/5, Corner Hobart and Grosvenor Roads, Bryanston Times: Sunday – Monday: Breakfast and lunch Saturday: All day 011 706 2387 www.junipas.co.za

WarM & glad – Craighall park A great coffee spot with an adjoining bookstore.

faTher Coffee – BraaMfonTein The trendiest of all coffee spots, great for relaxing and people watching.

Address: 357 Jan Smuts Avenue, Craighall Park Times: Monday – Saturday:

Address: Shop 2, 73 Juta Street, Braamfontein Times: Monday – Saturdays: Breakfast and lunch 082 513 4258 www.fathercoffee.co.za

ConTessa Tea Connoisseur & BisTro – rivonia We know that this isn’t coffee but step inside Contessa’s for a huge selection of unusual tea.

Address: Shop 2A, Rivonia Corner Shopping Centre, 11th Avenue, Corner Rivonia Boulevard, Edenburg, Rivonia Times: Monday – Saturday: Breakfast and lunch 011 234 6641 www.contessateashop.co.za

douBleshoT Coffee & Tea – BraaMfonTein This definitely has the potential to becoming a morning caffeine ritual spot.

Address: 1 Peppermint Place, Corner Juta Street and Melle Street, Braamfontein

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Address: 6 De Beer Street, Braamfontein Times: Tuesday – Saturday: Breakfast and lunch 011 403 0243

CrofT & Co. – parkvieW They make a mean breakfast and their bean selection is pretty good too.

Address: 66 Tyrone Avenue, Parkview Times: Monday – Sunday 011 646 3634

EATOUT

With many fine Indian restaurants in the City of Gold to choose from, there will certainly be something other than just the usual butter chicken on the menu to entice you

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Bukhara – Sandton One of the most loved Indian restaurants around; be sure to try the authentic naan bread and chicken tikka.

Address: First Floor, Sandton Square, Sandton Times: Monday – Sunday: Lunch and dinner 011 883 5555 www.bukhara.com

SpiceBurg – greenSide The dosas from Spiceburg are the things legends are made of.

Address: 10 Gleneagles Road, Greenside Times: Monday – Sunday: Lunch and dinner 011 486 2255 www.spiceburg.com

thava indian reStaurant – Midrand A selection of tapas dishes, perfect for sharing authentic Indian tastes.

Address: Carlswald Décor Centre, Corner Harry Galaun Street, Carlswald, Midrand Times: Monday – Sunday: Lunch and dinner 011 318 1367 www.thava.co.za

red chilli Spice – craighall park Where curry and craft beer go hand in hand.

Address: The Colony Centre, 345 Jan Smuts Avenue, Craighall Park Times: Tuesday – Sunday: Lunch and dinner 011 447 8386 www.redchillispice.co.za

A great menu and selection of authentic Indian dishes.

Address: Shop 3, Key West Centre, Van Buuren Road, Bedfordview Times: Monday – Sunday: Lunch and dinner 011 455 3505

the raj indian reStaurant – illovo The Raj has been around for years, with customers coming back for more delights.

Address: Rivonia Junction Centre, Corner Rivonia Road and 7th Avenue, Rivonia Times: Monday - Sunday: Lunch and dinner 011 807 0471

BiSMillah – fordSBurg A choice of bhindi (okra) and aloo (potato) dishes on offer.

Address: 71 Mint Road, Fordsburg Times: Monday - Sunday: Lunch and dinner 011 838 6429 www.bismillahrestaurant.co.za

delhi dharBar – parkMore A great atmosphere, and a tandoori chicken that will keep the masses happy.

Address: 138 11th Street, Parkmore, Sandton Times: Monday – Sunday: Lunch and dinner 011 883 4407 www.delhidharbar.co.za

Avenues, Rosebank Times: Monday – Sunday: Lunch and dinner 011 447 3210

Shahi khana – norwood The Tuesday night buffet is legendary and it keeps locals coming back for more.

Mantra – parktown north Authentic North Indian cuisine – be sure to give the paneer in garlic sauce a go.

Address: 80 Grant Avenue, Corner William Road, Norwood Times: Monday – Sunday: Lunch and dinner 011 728 9822

al MaharBan ‘taSte of india’ – fordSBurg For a taste of the authentic, where the food speaks louder than the décor.

Address: 4th Avenue, Parktown North Times: Monday – Saturday: Lunch and dinner 011 023 0632

Address: 44 Crown Road, Fordsburg 011 492 1884

BoMBay BlueS – roSeBank Excellent authentic kebabs and a Goa curry that is a must.

Saffron indian reStaurant – Bedfordview

Address: Standard Bank Building, Corner Tyrwhitt and Cradock

the curry palace – ferndale Reasonably priced with a reputation for making the best naan in Johannesburg.

Address: Ferndale Village Shopping Centre, Corner Main and Oxford Street, Randburg

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Times: Monday – Sunday: Lunch and dinner 011 781 6750

Bikaner – linden A neighbourhood restaurant – you won’t be able to stop nibbling on the poppadoms.

Address: Corner 4th Avenue and 7th Street, Linden Times: Monday – Sunday: Lunch and dinner 011 912 7770

al Makka – fordSBurg A dining hall that is always bustling – you have to give the delicious mutton dishes a try.

Address: 50 Central Road, Corner Commercial Road, Fordsburg Times: Monday – Sunday: Lunch and dinner 011 838 2545

EATOUT

JOBURG GEMS Spaces and places that offer something special, whether it’s a deli with sought-after produce, a fresh fruit and corner café, or a coffee shop that produces the best chocolate croissants the city has to offer

FOR T

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S E E P I S REC I PE AG E 5 1

LA MARINA FOODS – MODDERFONTEIN Not only suppliers of seafood to some of Joburg’s top boutique hotels, it also has a deli with both local and imported products, as well as a lunch and sushi menu.

Address: 7 Platinum Drive, Longmeadow North Business Park, Modderfontein Times: Monday – Friday: Breakfast and lunch Saturday: Breakfast 011 608 3277 www.lamarinafoods.co.za

OAKLANDS FRUIT AND VEG – OAKLANDS

A selection of great local and seasonable produce in this old school fruit and veg shop.

Address: Shop 1, Oaklands Shopping Centre 011 728 3214

THE ARGENTINEAN – LINDEN The best (and biggest) chocolate croissants in Joburg, no wonder they’re packed with locals every morning.

Address: Corner 4th Avenue and 7th Street, Linden Times: Monday – Saturday: Breakfast and lunch Sunday: Breakfast 011 888 9759

BRAESIDE BUTCHERY – PARKHURST Offering up some of the best quality free-range and grassfed meat in the province and proudly supplying many of the local restaurants.

Address: Corner 4th Avenue and 10th Street, Parkhurst 011 788 3613 www.braesidebutchery.co.za

THE TROYEVILLE HOTEL – TROYEVILLE An institution, serving up some of the best chicken livers and espetada in the city.

Address: 1403 Albertina Sisulu Road, Corner Wilhemeina

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Street, Troyeville Times: Monday – Sunday: Lunch and dinner 011 402 7709 www.troyevillehotel.co.za

TORTELLINO D’ORO – OAKLANDS A wide selection of highquality Italian produce, from fresh and frozen pasta to sauces, cheeses, charcuterie and more Address: Oaklands Shopping Centre, Corner Pretoria and Victoria Street, Oaklands Times: Monday - Saturday: All day Sunday: Breakfast and lunch 011 483 1249

Fine wine Food and wine are like strawberries and cream, they were meant to be enjoyed together. Smell, swirl, sip and enjoy our selection of red and white blends

LA MOTTE PIERNEEF COLLECTION SHIRAZ VIOGNIER

RICKETY BRIDGE SHIRAZ 2011

An innovative blend like this lends itself to exciting adventures with a variety of foods.

Taste how beautifully it harmonises with duck, smoked chicken, aromatic foods, venison, roasted lamb or beef and pâtés.

Opulent dark forest fruit with aromatic notes of spice, white pepper and dark chocolate.

The palate is textured and layered, showing elegance and refined structure. Fresh, juicy and balanced acidity, subtle oak with hints of clove and mulberry lingers on the finish.

SPIER 21 GABLES PINOTAGE 2011

THELEMA CABERNET SAUVIGNON

GRAHAM BECK AD HONOREM

This venerable wine is a blend of Cabernet Sauvignon and Shiraz and a culmination of years of meticulous attention to detail in the vineyards and cellar. Aromas of sandalwood, cassis and tobacco are supported by hints of spice and a deep blackberry core.

Richly textured, superbly concentrated and skillfully interwoven with delicate fruit sweetness. A powerful, finely nuanced wine that will benefit from a further six to 10 years of bottle maturation. Delicious when served with robust red meat or hearty game dishes.

The Ad Honorem has a full-palate weight.

On the palate, this red wine surprises with the poignant aromas of caramelised orange.

In the finish, it’s soft and has a great balance between acidity and tannins. It’s a full-bodied red wine that connoisseurs enjoy on its own.

Yet this noble treat is also perfect with game, lamb or beef.

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Complex and stylish, with bags of ripe blackcurrant and coffee flavours. This wine is bone dry, yet exhibits a lovely sweet fruit character on the palate. The finish is long and firm. A perfect accompaniment to grilled beef, especially with a Béarnaise sauce and rocket salad.

wINE

PAul Cluver GewürztrAminer

GrAhAm BeCk PheAsAnts’ run

tokArA reserve ColleCtion elGin sAuviGnon BlAnC

simonsiG Chenin AveC Chené

Subtle rose petal and litchi notes on the nose which follow through onto the palate. The aromatics and residual sugar of this wine make it an ideal partner with spicy food. It does well with any dish containing coconut milk. It works well with white meat (fish and poultry), salads, vegetable dishes or simply on its own.

Named after the farm Fisantekraal (gathering of the pheasants) in Durbanville.

A true expression of this varietal showing intense gooseberry and ripe fig flavours with fresh asparagus and snap peas. Savour a chilled glass with Parma or Seranno ham and fresh figs, chicken chargrilled over an open fire, or pasta with an asparagus pesto.

Allée Bleue Chenin BlAnC 2013

The wine has a pale straw colour with a green tinge. Intense aromas of tropical fruit is well supported by an elegant vanilla and nutty bouquet. The palate is rich and vibrant with layers of sundried fruits and a citrus hint. The rich and ripe flavours are in perfect harmony with the zesty minerality. Serve this delightful Chenin with rich seafood dishes such as seared tuna with balsamic reduction, flamegrilled linefish with lemon butter and grilled vegetable or West Coast mussels in a creamy white wine sauce.

The nose is complex and intense with aromas of greengage, lemongrass and gooseberries. The palate is full of flavours of guava, greengage, lemongrass and quince.

The mid palate is rich and mouth filling with a stunning grip and a long crisp finish. Best served cold and enjoyed as an aperitif.

The palate is filled with the flavours of caramelised baked apples and dried apricots and pears. The typical zesty acidity of Chenin adds freshness and balance as it runs persistently through the length of the wine, finishing with a classic minerality. Drink as an aperitif or with ripe creamy cheeses.

Food DIY Are the pictures throughout Eat.Drink.Joburg Style enticing enough for you? We thought so. That’s why we’ve provided you with recipes for some of the more prominent dishes throughout the pages

Gourmet BeeF BurGer Sometimes a homemade beef burger is best. We love the flavours of this burger and it’s super easy too. Whip up a few batches for an outdoor Sunday lunch, slap it onto the coals and create an easy burger bar station where friends and family can create their ultimate gourmet burger experience.

3 tablespoons (45ml) grated Parmesan cheese Sea salt and freshly ground black pepper, to taste 4 large burger buns, to serve Sliced gherkins, to serve Roasted baby vine tomatoes, to serve

IngredIents

In a large bowl, combine the mince, onion, chili, egg, breadcrumbs, mustard and Parmesan. Season well with sea salt and freshly ground black pepper and mix well. Shape the mixture into four large patties and refrigerate for 15 minutes. Brush the patties with olive oil. Heat a griddle pan over medium-high heat, or cook over hot coals if using a braai, for 2-3 minutes on each side or until cooked to taste. Build burger to taste with rocket leaves, gherkins, roasted baby tomatoes and sauces.

1kg beef mince 1 red onion, finely chopped ½ teaspoon (2.5ml) dried chili flakes 1 egg 3 tablespoons (45ml) breadcrumbs 1 teaspoon (5ml) Dijon mustard

mInI reD VelVet CupCakes Who doesn’t love a cupcake? These mini red velvets not only look beautiful, they also taste great with their sweet, slightly tangy cream cheese frosting.

IngredIents

1 ½ cups (375ml) flour 2 tablespoons (30ml) cocoa powder ½ teaspoon (2.5ml) salt ¾ cup oil ¾ cup sugar 1 large egg 1 tablespoon (15ml) red food colouring 1 teaspoon (5ml) vanilla extract ½ cup (125ml) buttermilk 1 teaspoon (5ml) baking soda 1 teaspoon (5ml) white vinegar 250g cream cheese, at room temperature 1 cup icing sugar

Method

Beat in the food colouring and ½ teaspoon of vanilla. On low speed, alternately add the flour mixture and buttermilk in thirds, beginning and ending with the flour, beating well after each addition. Whisk together the baking soda and vinegar in a small bowl, then beat into the batter until well incorporated. Evenly divide the batter among the cupcake liners. Bake until a toothpick inserted in the center of a cupcake comes out clean, after 18 - 20 minutes. Remove the cupcakes from the tins and allow to cool completely on a wire rack. Meanwhile, beat the cream cheese in a large bowl until smooth and fluffy. Sift the icing sugar over the mixture and beat until smooth. Beat in the remaining ¼ teaspoon salt and ½ teaspoon vanilla.

Spread or pipe the frosting over the cooled cupcakes.

Method

Preheat the oven to 350 degrees Celsius and line 48 mini muffin cups with paper liners. Whisk together the flour, cocoa and ¼ teaspoon of the salt in a medium bowl. Beat together the oil and sugar on mediumhigh speed with a hand mixer in a large bowl until well combined. Add the egg and beat until well combined.

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recipes

Crumbed Calamari Have family or friends coming over? Want to whip up a quick but tasty and impressive-looking batch of party nibbles? Be sure to make a double batch of this crumbed calamari with a dipping sauce or two of your choice.

IngredIents

1 cup (250ml) cake flour, seasoned 2 eggs 2 tablespoons (30ml) cold water 4 cups fresh white breadcrumbs 750g cleaned calamari, sliced into rings or strips Canola oil, for deep-frying

Sea salt and freshly ground black pepper, to serve Tartare sauce Fresh lemon wedges, to serve

Method

Place the seasoned flour in a bowl. Beat the eggs and water in another bowl and place the breadcrumbs in a third bowl. Coat the calamari in flour, a few at a time. Dip into the egg mixture, then coat in breadcrumbs. Heat the oil in a heavy-based saucepan or wok.

Heat over medium-high heat. Cook calamari rings, in batches, for 2 – 3 minutes, or until light golden. Remove from the oil and drain on absorbent kitchen paper. Serve with creamy tartare sauce and fresh lemon wedges.

pesto and parmesan noodles Fancy a simple, yet super quick and tasty weekday meal that will keep the whole family happy? We love this pesto and Parmesan noodle dish – just ensure that the kitchen cupboards always have a good selection of noodles and there’s a wedge of Parmesan in the fridge at all times.

mushroom and basil spaghetti A great vegetarian dish. Select your own combination of fresh mushrooms and adjust the choice of pasta.

IngredIents

1 tablespoon (15ml) butter 1 tablespoon (15ml) olive oil 1 small onion, finely chopped 1 garlic clove, crushed 300g mixed mushrooms – portabellini, button and brown mushrooms, thinly sliced ½ cup (125ml) dry white wine 200ml fresh cream Sea salt and freshly ground black pepper, to taste 375g spaghetti, cooked Fresh basil leaves, to serve Freshly grated Parmesan, to serve

IngredIents

2 cups packed fresh basil leaves 1 large garlic clove 60g pine nuts 80ml extra-virgin olive oil, divided Sea salt and freshly ground black pepper, to taste ½ cup freshly grated Parmesan cheese 375g noodles Parmesan shavings, to serve

Method

Add the butter and olive oil in a frying pan over high heat. Add the onion and cook, stirring, for 5 minutes or until softened. Add the garlic and mushrooms. Cook, stirring, for 3 – 4 minutes or until softened.

Add the wine and bring to the boil.

Reduce the heat to medium and simmer for 2 – 3 minutes. Stir in the cream, bring to the boil and simmer for 10 minutes or until reduced by half. Season well with salt and pepper and add to the warm, cooked spaghetti. Toss well, adjust seasoning and place on a serving platter or between serving bowls.

Add fresh basil leaves, a grinding of freshly ground black pepper and scatter with grated Parmesan.

Method

Combine the basil, garlic and pine nuts in a food processor and pulse until coarsely chopped. Add the olive oil and process until incorporated and smooth. Season with sea salt and freshly ground black pepper. Add the Parmesan and stir in. Bring a large pot of salted water to the boil and cook the noodles according to package instructions. Drain and return to the pot. Stir in a good few tablespoons of fresh pesto and adjust seasoning. Spoon the pesto noodles into serving bowls and scatter with Parmesan shavings just before serving.

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recipes SuShi – Salmon maki Fancy giving homemade sushi a go? It isn’t as hard as you think and tracking down all the ingredients required is a breeze, thanks to all of the fabulous suppliers in our foodie city.

IngredIents

4 pieces nori 3 cups cooked sushi rice 250 – 300g fresh Scottish salmon Wasabi, to serve Soya sauce, to serve

Method

homemade proSciuTTo pizza This is a delicious homemade pizza that’s on par with any pizzeria.

IngredIents

Dough: 4 cups cake flour 2 teaspoons (10ml) salt 2 teaspoons (10ml) dried instant yeast 2 teaspoons (10ml) sugar 2 tablespoons (30ml) olive oil 350ml lukewarm water Tomato sauce: 200ml passata/tomato puree Pinch of mixed herbs Sugar to taste Salt to taste Pepper to taste Topping: 8 slices prosciutto Parmesan shavings Fresh rocket Olive oil Salt and pepper to taste

Place a bamboo mat, covered in clingfilm, on a clean work surface. Add one sheet of nori, shiny side down, onto the mat. With damp hands, flatten some sushi rice onto the nori, leaving a slight gap at the lower end of the nori, closest to you (this makes rolling a little easier). Slice the salmon into bite-sized pieces and add a line of salmon down the centre of the rice.

Gently start rolling on the opposite side of the gap, pressing down firmly as you go. Using a very sharp knife, slice the maki into portions. Serve with wasabi and soya sauce.

The BeST Garlic BuTTer A great piece of grilled steak with a batch of crispy chips and a large handful of rocket leaves and shavings of Parmesan – meal fit for a king? We think so… But what adds that finishing touch to the meal?

The best homemade garlic butter – ever!

IngredIents

175g butter, at room temperature 1 garlic clove, crushed 2 tablespoons (30ml) drained capers 1 tablespoon (15ml) chopped fresh chives Freshly ground black pepper

Method

Combine the butter, garlic, capers and chives in a bowl. Season with plenty of freshly ground black pepper. Shape into a log and wrap in plastic wrap.

Place in the fridge to chill until firm. Cut the butter into slices and rewrap the log in the plastic wrap. Place a round of flavoured butter over a sizzling hot steak just before serving.

Method

Pizza dough: Combine all the ingredients together to form a dough, then knead until smooth and elastic (+-5 minutes). Place back into a bowl, cover and allow to proof (rise) in a warm area for +- 30 minutes (should double in size). If you don’t want to use the dough straight away, refrigerate and use within two days. Preheat the oven to 230 degrees Celsius. Divide dough into two balls, then stretch and spread the dough out onto two greased baking trays. Prick holes into the dough with forks and brush with olive oil. Bake for 5 minutes.

Tomato sauce for base: Combine passata/tomato puree with mixed herbs, sugar, salt and pepper to taste.

Prosciutto topping: Spread the other base with tomato sauce and grated mozzarella cheese. Bake for +- 10 minutes. Top baked base with prosciutto slices, Parmesan shavings and fresh rocket.

Drizzle with olive oil. Season with salt and pepper.

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World Class Grills on Nelson Mandela Square – Sandton

Ranked No 1 Restaurant in Johannesburg – Restaurant Sales of Karan Beef Trumps Grill was established in 1994, it is the original upmarket grillhouse on Nelson Mandela Square – Trumps Grill offers comfortable dining, great food and a relaxed atmosphere. We are proud of the reputation we have built for excellent food and great service.

Our slogan “it’s all about the meat” says so much about Trumps Grill. We are proud of our association with Karan Beef. All our beef is aged on the premises in our cold room for 21 days so that our steaks - rump, sirloin, fillet, t-bone and rib-eye - are always perfect.

The Trumps Grill menu is extensive and has taken years to develop and is continually reviewed. Trumps can cater for just about any palate,offering a wide range of starters, mains and desserts. We have an extensive wine list with over 40 South African wines and international wines, a wide selection of beers on draft and a comprehensive cocktail list For after dinner (or any time) we have port, brandy and over 20 aged whiskies from Scotland, Ireland and the USA. For bookings call 011 784 2366 or feel welcome to walk in anytime when visiting the square.

Tour operators and airline crew contact Michael or Dennis for exclusive group packages – 300 seats available

www.trumps-grill.com

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