A Table in the Corner

In this episode of A Table in the Corner, brought to you with the kind collaboration of Kirston Foods, I chat to Tim Wyatt-Gunning, co-founder of Vadivelu, the contemporary South African Indian restaurant on Cape Town's Kloof Street. With a background in banking, telecommunications and technology, Tim's move into hospitality was unexpected. Together with his brother-in-law, chef Jason Moodley, he's helping to tell a new chapter in the story of South African Indian cuisine, rooted in family recipes but unafraid to reinterpret tradition. 
We explore the evolution of Durban curry, why Jason describes their food as authentically South African rather than authentically Indian, and how dishes like crayfish curry, crab curry and even a crayfish bunny chow reflect the creativity that has always been part of this country's Indian food culture. Tim also explains why the restaurant's constantly changing specials board has become one of its greatest strengths. 
Our conversation ranges beyond the food to the realities of opening and growing a successful independent restaurant. Tim reflects on what he brought from the corporate world, why hospitality is built on relationships as much as recipes, and the importance of creating a restaurant people want to return to again and again. We also discuss ‘Shy Elephant’, Vadivelu's house Indian lager, the role of regular customers in building a business, and why generosity remains at the heart of great hospitality. 

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, I chat to Brad Berman, the founder of Pizzasaurus, a vegan pizzeria on Cape Town's Harrington Street that sees every pizza served as a small moment of activism. For Brad, plant-based cooking isn't about sacrifice or preaching. It's about proving that food can be indulgent, deeply satisfying and a little kinder to the planet at the same time.
We explore how he set out to reinvent one of the world's most beloved comfort foods, developing his own fermented vegan cheeses, slow-proofed doughs and house-made sauces while partnering with specialist producers to create convincing plant-based alternatives to traditional pizza toppings. Brad explains why he believes great vegan food should stand on its own merits, rather than being judged as a substitute for something else.
Our conversation also touches on the realities of running a niche restaurant, the changing fortunes of vegan dining in South Africa and why Harrington Street has become one of Cape Town's most exciting food precincts. Along the way we discuss food systems, sustainability and whether one great slice of pizza might just change a few minds.
As always, Pizza Sessions is brought to you by Banhoek Chilli Oil: The perfect way to finish every slice.
Whether you’re vegan, vegan-curious or simply love a good pizza, this is a fascinating conversation about food, hospitality and challenging assumptions, one slice at a time.

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, I sit down with chef Jaycee Ferreira of East City Grill & Yakiniku in Cape Town’s growing Harrington Street precinct. We explore why so many chefs are drawn to Japan, and how a trip to Tokyo opened JayCee’s eyes to a side of Japanese food culture far beyond sushi.
We talk about his journey into hospitality, the challenge of combining a steakhouse and a traditional yakiniku experience under one roof, and the farm-to-fork philosophy behind the restaurant’s own Wagyu beef programme. Along the way, we discuss umami, nose-to-tail cooking, restaurant precincts, and why Japanese cuisine continues to inspire chefs around the world.
A thoughtful conversation about food, culture, craft and finding new ways to tell familiar stories through cooking. 

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

Born in San Pellegrino Terme and arriving in Cape Town with his South African partner in 2011, Diego Milesi talks about building Ferdinando’s from a tiny pop-up operation in the Cape Quarter into a loud, chaotic, deeply loved community institution in Observatory.
This conversation goes far beyond toppings and dough. We get into the roots of Neapolitan pizza, the obsession with fermentation and hydration, the difference between traditional and contemporary Napoli styles, and why Diego still believes pizza is fundamentally poor people’s food: something made to bring people together rather than impress them.
We also talk about the culture around Ferdinando’s itself. The music, the cocktails, the packed tables, the sense of belonging and the restaurant’s long-running association with Pasta Kitchen, a community project legacy of Diego’s late partner Kimon, which feeds and connects with vulnerable people living on the streets around Observatory.
Along the way there are debates about banana on pizza, artisanal mozzarella, South African ingredients, Italian food purism and why Diego believes the atmosphere around a pizza can matter as much as the pizza itself.
Pizza Sessions is sponsored by Banhoek Chilli Oil and will also be launching as a video series on the A Table in the Corner YouTube channel.

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, I sit down with Henning Klopper, co-founder of Zuney Burger, to explore how a small farm-to-fork burger business from the Eastern Cape grew into one of Cape Town's most talked-about restaurant brands, and my absolute favourite burger. Fresh off recognition from Time Out as one of the world's best burger restaurants and a place on the 101 World's Best Burgers list, Henning reflects on the attention with characteristic humility, insisting there's still plenty to learn. 
Our conversation goes well beyond burgers. We talk about building a business around the family's Wagyu cattle, respecting every stage of the value chain, why consistency matters more than perfection, and the realities of growing from a single shop to multiple locations without compromising quality. Henning also shares insights into restaurant economics, central production kitchens, equipment, sourcing and why telling customers the truth about your ingredients is always the best strategy. 
It's an honest conversation about craftsmanship, hospitality and entrepreneurship, and about building a restaurant brand that grows by staying true to its values rather than chasing trends.

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