I am proud of my first professional writing assignment, being an article in the December/January issue of Classic Wine magazine. about how five top chefs ‘Celebrate Green Christmas this year, with some red and white’. Each chef is an ardent supporter of the green movement, focusing on sustainability and seasonality, which is reflected in their Christmas menus. The Christmas menus are paired with fine red and white wines.

Eat Out Top 10 Chef Jackie Cameron will serve a lunch of memories to her guests at Hartford House tomorrow, based on her own Christmas memories and those of her kitchen team.  Her bread board, for example, will reflect the diversity of her team, consisting of Amasi curd called ‘Amaqueque’, with a new age spinach spoom, Indian chilli bites, ‘patta’ (a spicy mixture wrapped in amadumbi leaves, a true rainbow nation combination), Afrikaans mielie bread, and English health bread.  Tel (033) 263-2713

Delaire Graff Chef Christiaan Campbell is serving a magical Christmas Eve dinner at his restaurant this evening, and diners will be assured that the meat is pasture-fed, the fish is SASSI green listed, and that the vegetables and herbs will largely come for  the wine estate’s own garden.  Guests will be serenaded by an accordionist while they enjoy drinks outside, and entertained by a magician whilst having their dinner. Tel (021) 885-8160

Chef Chantel Dartnall of Restaurant Mosaic at The Orient in Pretoria does the most beautiful plating, Continue reading →