A Table in the Corner is the space where Russel Wasserfall chats to people in the food industry about their passion and their take on the business of eating. Ru...
Absie Pantshwa is the other half of the Edge team that created a bunch of outstanding pop-up live-fire African dining experiences, crafted the menu at Boma on Bree, and operates Mlilo out of Time Out Market, Cape Town. Partnered with chef Vusi Ndlovu, she is a driving force behind a fresh way of looking at how African cooking lives in the culinary landscape. We sat down to talk about how she runs operations for their joint projects, but ended up spinning into a bunch of engaging thoughts on the state of play in the emerging use of African flavours, techniques and ingredients in the dining scene. There's plenty of food for thought here and I thoroughly enjoyed chatting to Absie.Send us a text On Instagram @a_table_inthecorner Cover image sketched by Courtney Cara Lawson All profile portraits by Russel Wasserfall unless otherwise credited Title music: 'In Time' by Olexy via Pixabay
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88. Vicky Gurovich - Mount Nelson, A Belmond Hotel
Vicky Gurovich has recently been promoted to Executive Sous Chef at the Belmond Mount Nelson Hotel in Cape Town. It's been a long time coming. She was head of pastry there under Chef Rudi Liebenberg and now runs the kitchen under the steady hand of Executive Chef Luke Barry. Together they've driven innovation in the iconic 'Nellie' Hight Team Tea and have launched a Saturday Braai experience for guests, as well as an extension of the Planet Bar serving a Mediterranean-inspired menu driven by local produce. We chatted about the revered hotel's commitment to working with sustainable local supplier and the importance of this 125-year-old institution's footprint on the culinary landscape of cape Town. Small wonder the 'Pink Lady' was recently named the best hotel in Africa and currently sits at number 28 on the World's Best Hotels list. It was so good to sit and natter with Vicky.Send us a text On Instagram @a_table_inthecorner Cover image sketched by Courtney Cara Lawson All profile portraits by Russel Wasserfall unless otherwise credited Title music: 'In Time' by Olexy via Pixabay
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87. Steven Maresch - Local Grill & Beef Club
They call him 'the beef guy' because he knows a lot about beef. Steven Maresh created the Local Grill Group of restaurants in Gauteng and started Beef Club where he raised both consumer and producer knowledge about raising and preparing beef products. Today he consults to beef producers on branding and marketing and works with restaurants to improve both the quality and the profitability of the beef they serve. It was fascinating chatting to him on the show.Send us a text On Instagram @a_table_inthecorner Cover image sketched by Courtney Cara Lawson All profile portraits by Russel Wasserfall unless otherwise credited Title music: 'In Time' by Olexy via Pixabay
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86. Ivor Jones - CW Beau Constantia
Ivor Jones is one of my favourite chefs, and someone who is often mentioned on the show by his contemporaries. He's all about technique and a pin-sharp dedication to exploring, and getting, the very best out of ingredients in terms of flavour and presentation. I simply can't get to CW Beau Constantia often enough, but when I do, it's always a joy. There as so much to chat about on this episode, especially abut the challenges of seasonality in Cape Town and keeping the engine of a complex operation running, that I never got to chat to him about his recent collaboration with Jason Kosmas from Pot Luck Club and the Meuse Farm lunches. He was the very first guest on this show, so perhaps I can get him back for a third round some time soon. Hope springs eternal... but this was a great chat nonetheless.Season has started by there may still be space to book on DineplanChefs Warehouse Beau ConstantiaLuggage Warehouse - Take me to ZanzibarSend us a text On Instagram @a_table_inthecorner Cover image sketched by Courtney Cara Lawson All profile portraits by Russel Wasserfall unless otherwise credited Title music: 'In Time' by Olexy via Pixabay
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85. Chris Erasmus - Terrarium & Newmark Hotels
In this episode, I sit down with one of my food heroes - Chef Chris Erasmus. He's now Group Chef of the Newmark Hotel Group, and we discuss his commitment to sustainability and the importance of sourcing from small, family-owned suppliers. We rummaged around in his culinary journey and the philosophy behind his new restaurant, Terrarium, which recently opened at the Queen Victoria Hotel in Cape Town's V&A Waterfront. Join us as we explore how Chris is redefining fine dining with a focus on hyperlocal ingredients and innovative flavors. Chris is such a lekker oke and I really enjoyed chatting to him.You can book for Terrarium on DineplanLuggage Warehouse - Take me to ZanzibarSend us a text On Instagram @a_table_inthecorner Cover image sketched by Courtney Cara Lawson All profile portraits by Russel Wasserfall unless otherwise credited Title music: 'In Time' by Olexy via Pixabay
A Table in the Corner is the space where Russel Wasserfall chats to people in the food industry about their passion and their take on the business of eating. Russel has worked in the media and food space for over 3 decades. He's run bars, restaurants and a confectionery factory, written for dozens of food and travel publications and made a bunch of cookbooks. His show is about the nitty-gritty of the food trade in all its forms. Top chefs, food artisans, proprietors, bakers, farmers, foragers, cheesemakers, writers, photographers, bloggers... you name it. If they’re involved in the food industry, you will meet them with Russel at A Table in the Corner.
South Africa