Inside the notebook of a private chefâŠMatt shares his best-loved recipes, sources of inspiration and comings & goings.
If there is one thing we have learned during this Covid-19 disaster, it is that people really enjoy cooking at home! The last 4 months of lockdown have forced us all to get creative in the kitchen: from homemade dumplings, to simple roast chicken, and the banana bread that broke the internet…it seems that everyone […]
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THE RESTAURANT RESCUE PROJECT Help us save Grub & Vine! Purchase a gift voucher or Virtual Dining experience for R1400, and receive a complimentary case of 6 Radford Dale wines (normal cellar door price R2385)Â Matt Manning, Chef Patron at Grub & Vine After being able to reopen our doors last week, we thought weâd […]
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COMPETITION TIME! – Win a ‘Virtual Dining by Matt Manning’ experience for 2 worth over R2000! To celebrate it’s launch, we are giving you the chance to win a Virtual Dining package for 2, which includes our Prestige wine pairing package from Radford Dale! To enter, subscribe to our newsletter and tell us in the […]
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âQuarantine Cuisineâ is a series of easy, delicious recipes Iâve put together for you to try while South Africa is on lockdown, using staples youâre likely to have in your pantry and fridge. Ingredients Serves 2 – 4 400g Grass fed ribeye steak 200g Green beans – blanched 1 Lemon 20g Parsley 4 cloves garlic […]
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âQuarantine Cuisineâ is a series of easy, delicious recipes Iâve put together for you to try while South Africa is on lockdown, using staples youâre likely to have in your pantry and fridge. Ingredients Serves 2 people 2kg Mussels – cleaned and de bearded – I get mine from Seabreeze Fish and Shell who are also […]
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Dear Grub & Viners and Chef Studio Masterchefs, It’s a tough time across the restaurant & events industry, as it is for many other businesses – particularly the smaller ones. If you would like to support us, please consider purchasing a gift voucher to redeem after lockdown, which we have made valid for a period of 3 years. This […]
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âQuarantine Cuisineâ is a series of easy, delicious recipes Iâve put together for you to try while South Africa is on lockdown, using staples youâre likely to have in your pantry and fridge. Ingredients Serves 2 people 300g Fresh yellow fin tuna (if you prefer chicken, feel free to replace with chicken breasts) 100g Streaky […]
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âQuarantine Cuisineâ is a series of easy, delicious recipes Iâve put together for you to try while South Africa is on lockdown, using staples youâre likely to have in your pantry and fridge. Ingredients Serves 2 people 1 Head of cauliflower – roughly sliced 1 Onion – roughly sliced 2 Cloves garlic – crushed 1 […]
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Easter is around the corner and while we’re all self-isolating at home, why not use the opportunity to create a special meal in honour of the occasion? Ingredients (Feeds 4) 2kg Lamb shoulder, deboned 20g Rosemary 1 Bulb of garlic, cut in half 4 Shallots, cut in half 20g Thyme 500ml Lamb Stock 250ml Red Wine […]
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Easter is around the corner and while we’re all self-isolating at home, why not use the opportunity to bake these delicious, homemade hot cross buns in honour of the occasion? Ingredients (Makes a dozen small buns) For the dough: 1 Tbsp Dried yeast 1 tsp Sugar 125ml Warm water 350g All-purpose white flour 100g Wholewheat […]
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‘Quarantine Cuisine’ is a series of easy, delicious recipes I’ve put together for you to try while South Africa is on lockdown, using staples you’re likely to have in your pantry and fridge. Ingredients (Feeds 4) 6 Large free-range egg yolks 200g Parmesan cheese, plus extra to serve 200g Streaky bacon, cut into lardons – […]
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This summer time risotto is the perfect dish to whip up for a group of friends while entertaining. Quick, easy and delicious! (serves 4) Ingredients 1 shallot, finely diced 400g English Spinach 1 clove of garlic, finely sliced sprig of thyme 1 small bunch chopped chives drizzle of truffle oil 50g butter olive oil (I […]
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This classic combo of Hake and Mussels is perfect for the summer. Light and flakey fish with steamed mussels in a shellfish broth. Absolutely delicious! (serves 4)Â Ingredients olive oil (we recommend Willow Creek Olive Oil) salt pepper 1kg hake – portioned and scored 1 shallot, finely diced 1 leek finely chopped 1 clove of […]
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Ingredients: 500g Risotto Rice 100g Butter 1 Onion – (diced/finely chopped) 1 Garlic Clove – (diced/ finely chopped) 2 Thyme Sprigs 1l Vegetable Stock 200g Pumpin PureĂ© 200g Parmesan Cheese 200g Cheddar Cheese 200g Marscapone Cheese Salt Pepper Method: 1. Switch the stove-top of your Siemens hob on to a medium heat and, in a […]
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(Serves 4) Celeriac Pearl Barley: 250g Pearl Barley 2 Leek – Chopped 2 Thyme sprigs 1 Garlic Clove 100g Celeriac Puree 50g Gorgonzola Cheese Salt Pepper 2 Apples – Cut into 8 2 Celeriac – Cut into 4 Method: Set your Siemens Induction hob onto high heat and in a large Scanpan pot, add pearl barley, garlic […]
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Looking for a unique event, function or team building experience? Choose one of our new event packages and join us at The Chef’s Studio with friends or colleagues while you connect over cooking! Share a cooking station with your team, before dining together with your group around a communal table. Or leave the cooking to the […]
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Chef Matt Manningâs favourite Beef Bourguignon, inspired by his recent trip to Burgundy! Serves: 4 people Ingredients: 1 tbsp Olive oil 1.2 kg Beef Shin 200 g Smoked bacon lardons 4 Cloves garlic (crushed) 4 Shallots (roughly chopped) 16 Baby carrots 400g King Oyster mushrooms 400ml Red wine 350ml Beef stock 2 tbsp Fresh thyme […]
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Every Sunday in winter, Grub & Vine will be serving up a refined take on a traditional Sunday lunch.
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The Chefâs Studio is proud to announce its first guest chef event, featuring chefs Rikku ĂâDonnchĂŒ and Warwick King.
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(Serves 4) Pasta Dough Ingredients: 550g Pasta flour (grade: 00) 4 eggs 6 yolks 2 Tbsp Willowcreek Olive Oil 50ml water Pinch of salt Method: Mix the flour & pinch of salt together in a large bowl. In a smaller bowl, whisk together the wet ingredients. To combine the wet and dry mixtures, create a […]
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(Serves 4) Ingredients: 6 potatoes Knob of butter 100ml Cream 2 Tbsp Willowcreek Olive Oil 1 Egg 200g Flour Handful of fresh sage 2 â 3 sprigs of fresh thyme 1 clove garlic (finely chopped) 1 Butternut (medium), halved 2 Tbsp Willowcreek Olive Oil 1 tsp Paprika 1 tsp Fennel seeds 2 â 3 sprigs […]
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Every very month, Grub & Vine is offering diners an exclusively veggie menu. Whether youâre a vegetarian looking for a deliciously decadent dinner, or an omnivore simply wanting to explore plant-based fare, then our Veg & Vine menu it's a must!
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In May we present âGuilty Pleasuresâ. Weâll show you how to perfect the greatest comfort food dishes of all time, just in time for winter!
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Elevate your next dinner party by booking the Chefâs Table, our long dining table overseeing the Chefâs Studio demo kitchen, for an intimate and exciting front row seat to the action.
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In Mayâs One Ingredient, we pay tribute to one of the most exciting (yet relatively unexplored) vegetables of all time â the Jerusalem Artichoke!
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Join us for our May Wine Workshop with Mullineux Wines, renowned for their Chenin.
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(Serves4) Ingredients 800g good quality hake (from your local fish monger) 250g fresh peas 1 packet steaky bacon, diced (I highly recommend Richard Bosman) 1kg mussels 250g black lentils 1 shallot, finely diced 2 leeks, finely sliced 1 clove of garlic, finely sliced 1 bunch of chives, chopped Sprig of thyme 200ml cream 200ml milk […]
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For this instalment of One Ingredient we are celebrating CHOCOLATE. Donât panic if you donât have a sweet tooth â we will also show you how this flavour can be incorporated into a number of delectable savoury dishes, before you enjoy the obligatory sweet ending.
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In April we present 'Pasta Month', where we will show you how to perfect the building blocks of Italian cooking!
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#VineNight is a weekly complimentary wine tasting, hosted by a different wine farm every week in Grub & Vine's private dining room.
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Chef Matt Manning has relocated his famous Brunch Club to Grub & Vine, which is reserved exclusively for brunch-lovers, now every Saturday!
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Coming into Spring I was inspired to create something delicious, light & tasty using some new season ingredients. This dish is simple and perfect to enjoy at the lunch table with friends and good bottle of vino. (Serves 6) Ingredients For the Gnocchi: 500g Ricotta Seasoning 200g Flour 2 Egg Yolks 1 Lemons Zest 2 […]
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These comforting sweet and gooey pumpkin soufflĂšs always hit the spot when it comes to sweet cravings. In just a few simple step you’ll have a sweet fluffy pumpkin cloud to enjoy on any occasion. Donât be fooled, in reality they are easier to whip up than you think! (Serves 4) Ingredients 6 Egg Whites […]
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Chef Matt Manningâs latest venture, âThe Chefâs Studioâ, is set to open in December 2018; one of the Cape Town restaurant sceneâs most anticipated new openings of the year. The Chefâs Studio, located at 103 Bree street, comprises of a working kitchen as well as a dining area. The space features a number of sleek […]
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We’re looking for talented, hard-working and passionate chefs & restaurateurs to work in a newly-established 38 seater restaurant located in the heart of Cape Town’s epicurean capital, Bree street. While we canât reveal too much just yet, I can tell you that we’ll be cooking damn good, unpretentious GRUB from a small, seasonal menu with […]
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Chef Matt Manning has searched the Cape high and low for a decent Sunday roast, to no availâŠso has decided to make his own! During the winter months, Matt is hosting âSunday Lunch Clubâ â a pop-up roast lunch at a local wine farm. The winemaker will give guests a tour of their cellar followed […]
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OCTOBER 13TH & 14TH | THE DRIFT For our next Brunch Club installment we are thrilled to have The Drift Estate from the Overberg Highlands join us with their finely crafted wines of exceptional quality! âPrivate Kitchen,â a concept first made popular in Hong Kong, is a venture where established chefs â seeking to provide […]
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These crispy golden roasties are the most perfect, flavourful roast potatoes you’ll ever make. Crispy on the outside, with a creamy potato center & a beefy flavour to savour! Ingredients (Serves 6) 2kg Roasting Potatoes (Peeled) 1/2 A Cup Beef Fat Seasoning 3 Sprigs Thyme 3 Cloves Garlic Method Pre heat your Siemens 4D Combi […]
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Beef wellington, need I say more? Treat yourself, this recipe is always a crowd pleaser and may seem more intimidating than what is actually is.Everything about this dish ticks ALL the boxes, a juicy tender beef fillet, luscious savory mushroom duxelle, all wrapped in a golden crisp layer off puff pastry. I mean, drool! (serves […]
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A Croque Monsieur is the French version of a scrumptious toasted ham & cheese sandwich! There is nothing quite as comforting and delicious as the cheesy goodness of a grilled cheese, right? The cheesier the better! Serves 8 Ingredients 1 Loaf Sourdough 5 Pickles 1 Block Farm House Cheddar 1 Block Swiss Gureyer 1 Block […]
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Chef Matt Manning has searched the Cape high and low for a decent Sunday roast, to no availâŠso has decided to make his own! During the winter months, Matt is hosting âSunday Lunch Clubâ â a pop-up roast lunch at a local wine farm. The winemaker will give guests a tour of their cellar followed […]
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September 8th & 9th | Genevieve MCC For our next Brunch Club installment we are delighted to have Melissa Genevieve Nelsen winemaker of Genevieve MCC, showcase some of her exceptionally made MĂ©thode Cap Classique sparkling wines. âPrivate Kitchen,â a concept first made popular in Hong Kong, is a venture where established chefs â seeking to […]
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On September 1st & 2nd the whole of Bot River is putting on their best Spring outfits and pulling out all the stops. Each farm will host a varied array of markets and activities, all suitable for families and wine lovers alike. Food, wine, music and entertainment will be a-plenty at the event taking place on the […]
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We have teamed up with Siemensâ & Decorex to give away four tickets to Decorex in Johannesburg this Sunday! Come and see Matt Manning Chefâ cooking live on the Siemens stage where he will be showing you how to create his Petit Poussin dish in under 30 minutes! To enter all you need to do is tell […]
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If you could enjoy a bubbly brunch with an inspiring woman, who would it be & why? Tell us and you could win two tickets to Matt’s next Private Kitchen Brunch Club and a Scanpan pot set! To celebrate women’s day & all the inspiring women in our lives we are giving away two tickets […]
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This tasty petit poussin recipe was largely influenced by my recent visit to Toulouse France, the dish is wonderfully comforting & satisfying with all the earthy flavours from the bean cassoulet and baby chicken coming together. A Classic in French Cuisine. This is a must try. (Serves 4) Best Served with Newton Johnson Family Vineyards […]
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These Clementine glazed endives should be considered a winter staple.The result is an exquisite, buttery, tender, juiciness that is so delicious! (Serves 6-8) Ingredients 3 Medium Sized Endive 3 Clementines 200g Butter 3 Cloves garlic 4 Sprigs Thyme 500ml Chicken Stock Salt & Pepper Method Preheat you Siemens 4D combi oven on a high heat […]
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This 6 hour roasted pork belly is the perfect roast you’ve been waiting for. When cooked properly, it can be the most succulent and moreish cut of pork, with generous layers of fat, meat and the most perfect crackling. Ideal for any special occasion or a family Sunday lunch! This bad boy is best enjoyed […]
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We are heading back to Arendsig wine farm to bring you another all-inclusive weekend getaway! The wildly popular âRendezvous in Robertsonâ will be held on August 24th – 26th. Enjoy two days of dining on delicious food, drinking exceptional wine, and relaxing in charming accommodation on the beautiful Arendsig farm. Arendsig Arendsig wines are a selection of […]
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August 4th & 5th | Newton Johnson Wines For our next Brunch Club instalment we are thrilled to be joined by Bevan Newton Johnson and some of his favourites from Newtown Johnson Family Vineyards! âPrivate Kitchen,â a concept first made popular in Hong Kong, is a venture where established chefs â seeking to provide guests with […]
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This wholehearted roasted pumpkin soup is the perfect dish to share when having guests around for dinner or eat the whole pot by yourself while cozying up by the fire on a wintery day. Serve this delicious soup on its own or with my crusty coconut flatbreads! This soup is perfect with a bottle (or […]
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Chef Matt Manning has searched the Cape high and low for a decent Sunday roast, to no availâŠso has decided to make his own! During the winter months, Matt is hosting âSunday Lunch Clubâ â a pop-up roast lunch at a local wine farm. The winemaker will give guests a tour of their cellar followed […]
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Whatâs your perfect cup of coffee? Tell us and you could WIN a Siemens EQ.9 Automatic Coffee Machine for Fatherâs Day! What is your perfect cup of joe? Maybe itâs a creamy cappuccino, tooth-achingly strong double expresso, or a simple Flat White⊠Siemens, leader in innovative home appliances, has pulled out all the stops with […]
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Itâs that time of the year when comfort foods just undo any kind of work that you try to get done in the gym. Well Iâm not going to apologise for sharing this insane recipe during your fitness program. You can thank me later. These make an egg-ceptionally tasty dish for brunch and have featured […]
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Chef Matt Manning has searched the Cape high and low for a decent Sunday roast, to no availâŠso has decided to make his own! During the winter months, Matt is hosting âSunday Lunch Clubâ â a pop-up roast lunch at a local wine farm. The winemaker will give guests a tour of their cellar followed […]
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âPrivate Kitchen,â a concept first made popular in Hong Kong, is a venture where established chefs â seeking to provide guests with a more intimate experience â host by-appointment dinners in their own homes. Chef Matt Manning has introduced Private Kitchen to Cape Town, with his monthly Brunch Club! Join him for an intimate, five course brunch prepared […]
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For this recipe I used a tool that I probably use every day… my coffee machine! Not only does the Siemens coffee machine make a killer cup of coffee it actually comes in handy when cooking with coffee too. To give my fondant a hint of coffee I dry out the coffee grinds and then […]
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âPrivate Kitchen,â a concept first made popular in Hong Kong, is a venture where established chefs â seeking to provide guests with a more intimate experience â host by-appointment dinners in their own homes. Chef Matt Manning has introduced Private Kitchen to Cape Town, with his monthly Brunch Club! Join him for an intimate, five course brunch prepared […]
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Chef Matt Manning has searched the Cape high and low for a decent Sunday roast, to no availâŠso has decided to make his own! During the winter months, Matt is hosting âSunday Lunch Clubâ – a pop-up roast lunch at a local wine farm. The winemaker will give guests a tour of their cellar followed […]
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Hake is often cast aside or forgotten about thanks to people always choosing to chuck it in a stodgy batter, deep frying and then serving it with chips and mushy peas. Now, there is nothing wrong with that but for this recipe I am going to show you a much more lighter way of preparing […]
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âPrivate Kitchen,â a concept first made popular in Hong Kong, is a venture where established chefs â seeking to provide guests with a more intimate experience â host by-appointment dinners in their own homes. Chef Matt Manning has introduced Private Kitchen to Cape Town, with his monthly Brunch Club! Join him for an intimate, five course brunch prepared […]
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Continuing with our recent induction theme, here is a super easy recipe to try out. The perfect beef fillet and roasted carrots created using the IQ700 Siemens induction and Scanpan Pro IQ chargrill. This recipe shows how accurate the cooking process is using induction and when using the best pan to go with it! This […]
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âPrivate Kitchen,â a concept first made popular in Hong Kong, is a venture where established chefs â seeking to provide guests with a more intimate experience â host by-appointment dinners in their own homes. Chef Matt Manning has introduced Private Kitchen to Cape Town, with his monthly Brunch Club! Join him for an intimate, five course brunch prepared […]
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I am currently in the process of selling my gas stove for a sexy new Siemens induction oven. For the uninitiated (and the kitchen nerds), induction cooking uses electromagnetic energy to heat pots and pans directly, utilising magnets to stimulate cookwareâs iron atoms and generate heat. In comparison, gas and electric stoves heat indirectly, using a heating […]
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This April, Matt Manning Chef – in partnership with Sijnn Wines and Tides River Lodge – is bringing you another all-inclusive weekend getaway at Sijnn in Malgas! Enjoy two days of dining on delicious food, drinking exceptional wine, and relaxing in charming accommodation located in the scenic Breede River valley. Fine Wines of Malgas  Sijnn […]
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We’re looking for a kick ass assistant to work alongside Chef Matt. There are a lot of very exciting projects lined up for 2018/2019 and we are looking for the right person to be a part of an exciting, innovative and growing company, with lots of personal & career growth potential. – The role is […]
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âPrivate Kitchen,â a concept first made popular in Hong Kong, is a venture where established chefs â seeking to provide guests with a more intimate experience â host by-appointment dinners in their own homes. Chef Matt Manning is bringing Private Kitchen to Cape Town, with the launch of his monthly Brunch Club! Join him for an intimate, six […]
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Iâm very excited to announce that Iâve partnered with Scanpan for 2018 as their new brand ambassador, the world-renowned Danish cookware brand famous for its craftsmanship and quality. I am fanatical about having premium pots, pans and knives in my kitchen, as Iâve experienced what a difference it makes to my cooking. Just as every pot has its […]
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âPrivate Kitchen,â a concept first made popular in Hong Kong, is a venture where established chefs â seeking to provide guests with a more intimate experience â host by-appointment dinners in their own homes. Chef Matt Manning is bringing Private Kitchen to Cape Town, with the launch of his monthly Brunch Club! Join him for an intimate, six […]
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Join me for First Thursday on November 2nd at the BSH Showroom with Siemens and Good Taste Magazine, and you could be the lucky winner of a top-of-the-range Siemens Combi Oven worth R35,000! To enter the competition: Come to the event on November 2nd {Get your tickets here}  Follow us on Instagram @MattManningChef, @SiemensHomeSA and @GoodTasteMagazine […]
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In the words of Ernest Hemingway; âLife is too short to drink bad wine.â Well, Iâm pretty sure he said that. –Â As it is Champagne Day I thought Iâd share with you my most favourite South African bubbly, what to eat with them and of course, where to find them. In no particular order… LE […]
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Letâs face it, everyone loves a bit of toast. Well in this case french toast. I have gone with banana bread as the base for the toast, topped with roasted nectarine, maple bacon and a miso crĂšme fraĂźche. The umami in this dish will knock your socks off. The salty sweet bacon, the tangy […]
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âPrivate Kitchen,â a concept first made popular in Hong Kong, is a venture where established chefs â seeking to provide guests with a more intimate experience â host by-appointment dinners in their own homes. Chef Matt Manning is bringing Private Kitchen to Cape Town, with the launch of his monthly Brunch Club! Join him for an intimate, six […]
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Reubenâs Franschhoek I was lucky enough to join Cape Townâs foodie crowd at the launch of Reuben’s Restaurant & Bar in the stunning new location in Franschhoek. Reubenâs new menu is made up of tasting plate dishes, designed to be shared with the whole table, which is a great way to enjoy his food in […]
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Private Chef Matt Manning and Arendsig wine farm are back to bring you round #3 of the wildly popular âRendezvous in Robertsonâ; the ultimate gastronomic getaway for anyone who loves food and wine (thatâs all of us, right?) Friday | Dinner Affair The full weekend experience is hosted at Arendsig wine farm, situated in the […]
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In-Sijnn Weekend! Last month we embarked on our adventure in Malgas with Sijnn Wine Farm. I know its already been an entire month but I have been kept busy on another adventure in the US (more on that soon). Guests were treated to a Sri Lankan inspired curry night on the Friday, a very long […]
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COCKTAIL TIME! Just because itâs not summer it doesnât mean one cannot enjoy a good cocktail. At the One Ingredient Blood Orange dinners, guests were treated to a delicious, wintery Negroni by Musgrave Gin and San Pellegrino! Try out the recipe below and show us your pics using @MusgraveGin @SanPellegrino_Official @MattManningChef and […]
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HOLD YOUR HORSES! Some of you may have heard through the grapevine that I have been involved with a new gastro pub opening on Bree Street… It is my pleasure to reveal that over the past three months, I have been working closely with The Crazy Horse to design and implement their authentic British-style pub menu, […]
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SOIRĂE WITH SIJNN! Chef Matt is back to bring you another fantastic food & wine experience, SoirĂ©e with Sijnn! This time round we partner with Sijnn wine farm in Malgas, renowned for its extraordinary wines crafted with minimal intervention. THE EXPERIENCE Friday | CanapĂ©s, Curry & CAH On Friday, Chef Matt will serve up a pot […]
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SOLE DI POSITANO DINNER On May 25th I had the absolute honour and privilege of being tasked with pairing my food with the new range of fragrances by Tom Ford Beauty. It took several hours of sniffing the new delightful fragrances and a few pages of vigorous note making but eventually I came up with […]
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BSH HOME APPLIANCES The brand new BSH Showrooms, featuring appliances from Bosch, Siemens and Gaggenau, launched in May.  To celebrate the opening of the two top-of-the-range appliance showrooms in Cape Town and Johannesburg, I joined the likes of Paul Hartmann, Freddy Dias and Marthinus Ferreira to try out some of the latest leading kitchen technology. CanapĂ©s […]
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The Blood Orange Menu To welcome in the arrival (finally!) of crackling fires, wintry weekends warmed by wine & baby-making weather, Julyâs One Ingredient features a fruit we should all be eating more of in winter; orange. But not just any old orange, oh no, for this monthâs dinners, I bring you the BeyoncĂ© of Citrus:  The […]
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The Garlic Menu For One Ingredientâs return â and thanks to one ingenious competition winner â we are back with a burp bang! Allow me to introduce to youâŠThe Garlic Menu.This bulb punches far above its weight. Lauded for its immune boosting benefits but defamed for its little habit of âenhancingâ the breath, garlic is […]
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The Wines No One Ingredient dinner would be the same without the wine, hell no dinner would be the same with out wine! For next weekâs Garlic Menu we have managed to line up two of the Cape’s most influential wine aficionados, Ewan Mackenzie and David Wibberley. Â Thursday evening we will be joined by […]
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Here We Go Jozi… So while you mayâve thought weâve been quiet on the One Ingredient front, thereâs been a lot happening behind the scenes and Iâm super excited to finally announce that One Ingredient will be launching in Johannesburg in May, in partnership with the Vitality HealthyFood Studio! The Vitality HealthyFood Studio is Discoveryâs very […]
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A Weekend at Arendsig with Matt Manning Chef ~ Weâre once again offering you another great, all-inclusive weekend at Arendsig in RobertsonâŠâcause it seems you guys just canât get enough! Join us for the last one of the season before the weather turns chilly, and enjoy two days of delicious food and exceptional wineâŠall in […]
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Three Quick And Delicious Valentineâs Recipies  Trust me, flowers arenât going to cut it. Itâs time to suit up (put on your apron) and cook like you have never cooked before! Whatâs that? You have never cooked before? Ah crap. Well itâs a good job I have you covered. Below are three recipes from the […]
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Our Rendezvous in Robertson January 20th 2017 was a weekend to remember… not for Americaâs Trumplings but for everyone who joined our little “Rendezvous in Robertsonâ. On Friday guests arrived at Arendsig greeted by the warm and charismatic winemaker Lourens and his charming (and hard-working!) wife Lizelle. Once everyone had settled in we started the […]
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Christmas Trifle Recipe Makes 6 – 8 Â | Easy | 1 hour Ingredients 3 punnet of raspberries 1 squeeze of lemon juice 60g of caster sugar 200g trifle sponge 200ml of sweet sherry 600ml of double cream 2Â vanilla pods 6 egg yolks 50g of caster sugar 2 tsp flour 200ml of double cream, chilled 30g […]
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A Summer Adventure at Arendsig Wine Farm After the sell-out success of their last dinner/sleepover experience, Chef Matt Manning and Arendsig wine farm have once again teamed up to offer you the ultimate summer foodie weekend.  Friday Fridayâs dinner will be a culinary treat for the palate. A seasonal five course menu, specially designed […]
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Firstly, I would like to ask everyone to stop referring to new restaurants as “the new kid on the block”. Its bloody annoying. Seriously, come up with something new. Our friends from mud island were in town so we wanted to impress them. We were lucky enough to get a table for Sunday lunch at Faber, […]
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One Ingredient Interactive Sick to death of paintball or the same old dated restaurant and looking for something a little different for your next staff function? One Ingredient offers a number of packages designed to inspire and excite, which are tailored to your specific requirements and budget. Your One Ingredient experience begins with canapes and […]
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What with all the hype about a mass produced doughnut company coming to SA (oh you just realised we eat doughnuts over here did you?) I thought I would share one of my favourite doughnut recipes with you, just so you can see how easy they are to make yourself. I first had these tasty […]
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The Milk Menu This month at One Ingredient Interactive, we again take our cue from one of the most beautiful & powerful women of all time (are you beginning to sense a theme here?), Cleopatra. Along with her brilliance as a ruler & infamous love affairs, Cleopatra was also known for her love of bathing. But not […]
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Rendezvous in Robertson What do you get when you combine Cape Townâs favourite pop up dining experience with Robertsonâs exquisite wines? Rendezvous in Robertson! One Ingredient and Arendsig wine farm have teamed up to bring you a one night only, dinner, bed & breakfast winter special on Saturday 13 August. Arendsig (Eagle’s View) is a privately […]
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Here’s one of my favourite soup recipes. Perfect for those cold winter afternoon snacks! I like to swap out the parmesan for some locally produced cheddar that you can pick up from Culture Club Cheese. I also finish off the soup with some Willow Creek Parmesan oil for that extra cheesiness! Have a go at […]
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Earlier this month I attended a superb day out at Fairview Wine Estate where winemaker, Anthony de Jager, showcased their new range of wines aptly named The Regional Revival Range.  We were welcomed with a glass of their delicious MCC as we then explored their newly refurbished cellar which Fairview plans to also use for events and private wine […]
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A foraging expedition led by expert mushroom hunter Justin Williams, followed by lunch in the forest prepared by Chef Matt Manning After the success of last monthâs One Ingredient Mushroom Menu, Chef Matt Manning and Justin âThe Mushroom Foragerâ Williams have teamed up once again to bring you another extraordinary dining experience – Forest to […]
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Join us on June 2nd at Skinny Legs Luxury Cafe this First Thursdays Cape Town for a taste of the One Ingredient mushroom menu! There are far more to mushrooms than the simple button ones your mom used to serve. With exotic varieties like shitake, porcini, and the BeyoncĂ© of mushrooms; the truffle, and with flavours that range from nutty, to […]
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In May we explore the trendy âshroom, showcasing the many different ways in which it can enhance a dish through its distinct and earthy flavour. We are excited to have Justin the Mushroom Forager at Mayâs One Ingredient dinners, who will be on hand to explain the magic behind the mushrooms on your plate. There […]
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Have a listen to my recent interview on Cape Talk where we discussed cooking with One Ingredient and how to make that January food budget stretch.
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Roast Potatoes are an essential part of any Christmas dinner.  So here is how to make the perfect roast spud which will make you the hero of Christmas! Ingredients 1.5 kg Nicola potatoes , peeled sea salt freshly ground black pepper olive oil 1 bulb garlic , broken into cloves 2 Tbs Bovril  Method Preheat your […]
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