A Table in the Corner

In this episode of A Table in the Corner, Russel sits down with Tasmin Reid, the young, fiercely thoughtful chef behind Melfort, a seasonal farm to fork restaurant on Marianne Estate near Stellenbosch. Tasmin shares her journey from Silwood Kitchen to working with Ryan Cole at Salsify, her plans for Australia, and how an unexpected autoimmune diagnosis reshaped both her life and her style of cooking. Now the owner of a popular winelands restaurant, she speaks openly about healing through food, foraging, running pop ups on farms, building a kitchen team in the middle of nowhere and creating a menu that is as nourishing as it is delicious. This is a powerful conversation about resilience, seasonal cooking, youthful ambition and what it really takes to open a restaurant on your own terms.More about MelfortEvery booking is a first impression. Make a good one with Novel Message me here with comments or guest suggestions. Treat yourself - order direct from Zuney Wagyu Get a fair price with HeadsUpChat to Mischa or Sash of Socially Unacceptable here  www.rwm2012.com 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

In this episode of A Table in the Corner, Russel sits down with Chef Nathan Clark, head chef of Test Kitchen Fledgelings. Apologies in advance - the sound quality is not the best, as I had a few technical challenges, but Nathan's story is incredible.  He shares his remarkable journey from scullery to running the kitchen, rising through the ranks of the Test Kitchen group over 13 years. He speaks openly about learning under Luke Dale Roberts and Jason Kosmas, mentoring young chefs through the Fledgelings programme, and the pressures of leading a busy service in one of the city’s most important training kitchens. The conversation explores how menus are developed, how teams are built from the ground up, and the dishes that guests refuse to let leave the menu. A grounded, humbling look at discipline, mentorship, resilience and what it really takes to grow inside a world class restaurant group.For more on TTK Fledgelings, click hereEvery booking is a first impression. Make a good one with Novel the contemporary restaurant booking system.Message me here with comments or guest suggestions.Treat yourself - order direct from Zuney WagyuGet a fair price with HeadsUpChat to Mischa or Sash of Socially Unacceptable here  www.rwm2012.com 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

In this episode of A Table in the Corner, we step into the golden world of Veuve Clicquot’s Emotions of the Sun, the global photographic exhibition created with the legendary Magnum Photos agency, now shining in Cape Town at Youngblood Gallery on Bree Street.My guest is Seth Shezi, Celebrity MasterChef winner, global traveller and lifestyle tastemaker, who curated the Sun on Your Plate Café for the exhibition. Inspired by light, optimism and the emotional power of the sun, Seth created a Cape Town centred menu perfectly paired with Veuve Clicquot’s cuvées, including the iconic Yellow Label.We talk about his journey into cooking, his long relationship with Veuve Clicquot, how Magnum’s photographers shaped his creative thinking, and how Cape Town’s light, colour and energy influenced the dishes he created for this unique summer experience. Seth also shares insights into South Africa’s evolving food identity, the chefs exciting him right now, and how he balances a global lifestyle with his South African roots.The Emotions of the Sun exhibition runs from 4 to 21 December at Youngblood Gallery, 70 Bree Street, Cape Town. Tickets include a glass of Veuve Clicquot Yellow Label and access to the exhibition, the Sun on Your Plate Café and the gifting boutique.Book via howler.co.za and soak up the sun.Book at to experience Emotions of the Sun: https://www.howler.co.zaEvery booking is a first impression. Make a good one with Novel Message me here with comments or guest suggestions. Treat yourself - order direct from Zuney Wagyu Get a fair price with HeadsUpChat to Mischa or Sash of Socially Unacceptable here  www.rwm2012.com 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

Join me at my table in the corner for this incredible conversation with chef Anouchka Horn, co-owner of Cape Town’s acclaimed restaurants Belly of the Beast and Galjoen. In this episode, Anouchka shares her journey from her grandmother’s traditional Afrikaans kitchen to becoming a leading voice in ingredient-driven, low-waste South African dining.We talk about her early culinary influences, training at the ICA, formative years working under Michael Broughton, and the creation of two of Cape Town’s most compelling restaurants. We talk sustainable seafood, whole-beast cooking, creative menu development, and the philosophy behind Galjoen - named after South Africa’s national fish and rooted in respect for the ocean.If you care about South African cuisine, sustainable cooking, restaurant culture, or simply love a good food story, this episode is packed with insights, warmth, and inspiration.Listen, like, comment and subscribe for more deep-dive conversations with the people shaping South African food culture.For more on Galjoen, click hereEvery booking is a first impression. Make a good one with NovelMessage me here with comments or guest suggestions.Treat yourself - order direct from Zuney WagyuGet a fair price with HeadsUpChat to Mischa or Sash of Socially Unacceptable here  www.rwm2012.com 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

Join us at A Table in the Corner as we chat with Chef Jess Van Dyk, the creative force behind Post & Pepper in Stellenbosch. From growing up in a small town with a love of food, to training at top kitchens, and now running her own restaurant, Jess shares her journey in the culinary world.Discover the stories behind signature dishes like pork lollipops, her approach to shared plates, and how she keeps creativity and sustainability at the heart of her kitchen. Find out where Jess eats off-duty, her favorite comfort foods, and the realities of running a restaurant in Stellenbosch.Whether you’re a foodie, aspiring chef, or restaurant lover, this episode is packed with insights and stories: a conversation right from the heart of the kitchen. Don’t forget to like, subscribe, and sit down at a table at the corner with us!For more on Post & Pepper, click hereMessage me here with comments or guest suggestions.Treat yourself - order direct from Zuney WagyuGet a fair price with HeadsUpChat to Mischa or Sash of Socially Unacceptable here  www.rwm2012.com 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