CHEFS SHARE A RECIPE

  • Duck liver parfait, beetroot streusel, hibiscus, almond crème, strawberries, pea sponge with golden plums and pistachio

    Duck Liver Parfait – by Richard Carstens – Tokara Restaurant, Stellenbosch

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  • trio-bruschetta

    Trio of Bruschetta by Neil Roake – Craft Trattoria, Durban

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  • pork-belly

    Pork Belly by Bertus Basson – Overture, Stellenbosch

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