Podcasts about olexy

In this Special Thursday episode of A Table in the Corner, Russel sits down with brother and sister team Danillo and Chiara Turilli, the operators behind Lello's Deli, to talk about inheritance, identity and building something deeply personal in a city that is moving as quickly as Cape Town is right now.Raised within a family restaurant business run by their father, the Turillis describe themselves as restaurant babies who tried, unsuccessfully, to escape hospitality. Danillo left for fashion photography in Hamburg. Chiara moved into food styling and corporate work. Yet both found themselves drawn back to the rhythms of service, family recipes and the particular weight of Italian food culture.The conversation traces the evolution from Scarpetta, their father's final and most personal restaurant, to Lello's original De Waterkant deli and now its move to Sea Point. We talk about counter service in a culture that resists it, charging properly for ingredients whose price reflects their authenticity, and refusing to dilute tradition for comfort. Mortadella is the real thing. Amatriciana is made with guanciale. Coffee is served the Italian way.They speak candidly about legacy, grief and closing their father's restaurant after his passing, choosing instead to carry forward the parts that mattered to them. There is no master plan here, only instinct shaped by upbringing: seasonal tomatoes jarred for winter, pizza al taglio sold by weight, pasta made the way their family remembers it.This is a conversation about diaspora, stubbornness and the responsibility of doing things properly, told by two operators who understand that authenticity is not a marketing position but a lived inheritance.Thumbnail image by Soh BangContact me with thoughts or suggestions for the show on russel@rwm2012.com 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 travels to Boschendal to sit down with Travis Finch, head chef of Arum, to talk about cooking inside one of the Cape's most ambitious agricultural ecosystems. Travis reflects on a career shaped by formative years with Peter Tempelhoff's team and long stints abroad, before returning home to cook at the intersection of land, produce and restraint.The conversation centres on what it means to cook on a regenerative farm at scale, with direct access to gardens, livestock and orchards, and how that proximity reshapes menu thinking, waste, seasonality and responsibility. Travis talks about breaking down formality without lowering standards, working with whole animals and vegetables alike, and designing food that reflects abundance rather than excess.We also explore the realities of running a restaurant across breakfast, lunch and dinner, collaborating with farming teams, and feeding produce back into the wider restaurant group. This is a thoughtful, grounded discussion about provenance, process and pace, told by a chef who understands that the future of cooking is inseparable from how the land beneath it is treated.Learn more about Arum at Boschendal hereGet a fair price with HeadsUpEvery booking is a first impression. Make a good one with NovelMessage me here with comments or guest suggestions.Treat yourself - order direct from Zuney Wagyu 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 Tasha Sideris, founder and chief executive of the Tashas restaurant group, to unpack two decades of building one of the most recognisable hospitality brands to emerge from South Africa. The conversation traces Tasha's route into restaurants through family, osmosis and necessity rather than formal training, and how early years on the floor shaped a leadership style rooted in presence, pace and accountability.Tasha speaks candidly about scaling across continents without losing quality, the constant work of sourcing ingredients market by market, and why no two Tashas restaurants are ever identical. We talk about comfort as a design principle, classics as an anchor, and the discipline required to keep food, service and atmosphere aligned at volume. She reflects on rolling up her sleeves during service, leading from inside the business, and why people - not concepts - determine whether restaurants succeed or fail.The discussion also explores growth beyond the flagship brand, from Café Sophie and Arlecchino to mentoring younger operators, building teams across regions and investing in training as a long-term strategy. This is a clear-eyed, practical conversation about consistency, scale and care, told by an operator who understands that hospitality is sustained not by ideas alone, but by the people trusted to execute them every day.Get a fair price with HeadsUpEvery booking is a first impression. Make a good one with NovelMessage me here with comments or guest suggestions.Treat yourself - order direct from Zuney WagyuThumbnail image supplied 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 Julia Hattingh, chef and owner of Reverie Social Table, to unpack one of Cape Town's most singular dining models. Julia talks through a career shaped by classical training, long stints in demanding kitchens and time abroad, before arriving at a form of hospitality that deliberately slows things down.The conversation traces her path from Mirandol and Le Quartier Français to London, Paris and back home, and how those experiences informed a move away from conventional service towards a single communal table, one menu and one sitting. Julia explains the thinking behind cooking for a roomful of strangers at once, pairing food to wine, sourcing directly from farmers and growers, and designing a restaurant that values connection, presence and intention over scale.We also talk about no shows, prepaid bookings, shared gratuities and building a small, multi-skilled team without front and back of house divisions. This is an honest, thoughtful discussion about restraint, sustainability and why eating together at a table still matters, told by a chef who has chosen clarity of purpose over expansion.You can book for Reverie Social hereGet a fair price with HeadsUpEvery booking is a first impression. Make a good one with NovelMessage me here with comments or guest suggestions.Treat yourself - order direct from Zuney Wagyu 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 Philippa and Graham Oldfield, the partners behind Bao Down, one of Cape Town's most beloved independent restaurants. The conversation traces their parallel routes through chef school, hotels, yachts and serious kitchens, before converging in a small, hard working room in Vredehoek Avenue that would quietly build a cult following.Philippa and Graham talk about learning discipline under pressure, the influence of Liam Tomlin's kitchens, and why Bao Down was never conceived as a trend-driven project but as a tightly run, repeatable place built on flavour, consistency and trust. They unpack the thinking behind bao as a format, ingredient sourcing, cost control and portioning, and how a simple menu can still demand precision night after night.The discussion also moves into growth, parenthood and sustainability, from scaling up to the Green Point space to building a long standing team and stepping back from the floor without losing standards. This is a grounded, honest conversation about running a restaurant for the long haul, balancing ambition with family life, and why some rooms earn loyalty by doing a few things properly rather than everything at once.You can view the Bao Down menu hereGet a fair price with HeadsUpEvery booking is a first impression. Make a good one with NovelMessage me here with comments or guest suggestions.Treat yourself - order direct from Zuney WagyuThumbnail image supplied by the restaurant.  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 Drikus Brink, chef/proprietor of Toevlug, to trace a quietly serious cooking life shaped by farms, butcheries and long service beside Bertus Basson. Brink talks through his early years growing up around meat and trade, cooking boerewors rolls as a teenager, studying in Pretoria and arriving at Overture, to spend nearly a decade in Basson's kitchens.The conversation moves through volume cooking, technique, pressure and instinct, from one man hot sections to breakfast services that teach humility fast. Brink reflects on what he absorbed from Basson's way of working: discipline over decoration, technique over theatre, and the confidence to change a dish mid service if it makes sense. We talk about building restaurants as businesses, growing sideways through bakeries, farm shops and events, and why Toevlug was designed as a place people can return to often rather than conquer once.This is a grounded discussion about fundamentals, mentorship and staying in your lane, told by a chef who understands that good food, properly cooked, is still the point.For more on the Bertus Basson group of restaurants, 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 Wagyu 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 at the counter of The Wiggle Room on Bree Street with co-founders Lester Riffel and chef Ismael ‘Fish' Amos to explore one of Cape Town's most provocative new dining concepts. Built around a 12-seat counter, The Wiggle Room throws out menus, consistency and convention in favour of freedom, creativity and connection. Lester and Fish speak candidly about their unconventional paths through hospitality, the ideas born during smoke breaks outside fine dining kitchens, and the decision to run against the grain with ever-changing menus, illustrated cards, wild ingredients and boundary-pushing drink pairings. This is a conversation about risk, trust, collaboration and why dining can be as much about music, conversation and surprise as it is about food. A raw, energetic look at how Cape Town's restaurant culture continues to evolve.For more on The Wiggle Room, 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 Wagyu 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 week's episode, Russel sits down with Carla Schulze, executive chef of Salon which is part of the Test Kitchen family of restaurants. Carla reflects on her journey from studying under Jackie Cameron in KwaZulu Natal to becoming a key creative force alongside Luke Dale Roberts. The conversation explores mentorship, discipline, seasonality and the pressure of running a destination tasting menu restaurant in Cape Town. Carla speaks openly about creativity versus expectation, evolving menus, interactive dining experiences, no shows and the emotional toll they take on kitchens. This is an honest, generous discussion about leadership, resilience and what it means to cook with intention while shaping one of the city's most refined dining rooms.For more on Salon, 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 Wagyu 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 Matt van den Berg, head chef at Mertia in Stellenbosch and one of the most quietly respected chefs in the Western Cape. Matt reflects on his unconventional path into cooking, from a BCom degree and life on yachts to training at Silwood and working in some of South Africa's most demanding kitchens, including The Test Kitchen and La Colombe. He speaks candidly about discipline, long hours, kitchen culture, and the pressure of stepping out from established restaurant groups to find his own voice. The conversation explores Mertia's evolving tasting menu, technical cooking, the challenge of simplicity, and what it means to build systems, teams and confidence in a small, highly focused restaurant. An honest, thoughtful discussion about ambition, self doubt, creativity and the realities of modern chef life in South Africa.For more on Mertia, 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

In this episode of A Table in the Corner, I sat down with John van Zyl, chef and co owner of Melting Pot, one of Cape Town's most talked about contemporary restaurants. John reflects on his unconventional journey into food, from music and travel to working closely with Liam Tomlin, and how those years shaped his disciplined, process-driven approach to cooking. The conversation traces the evolution of Melting Pot from pop up dinners to permanent restaurants, exploring the freedom and pressure of cooking across cultures, the realities of running a growing team, and the tension between creativity and consistency. John speaks candidly about street food, technique, slow cooking, menu fatigue, and what it really takes to build a restaurant that feels alive, generous and grounded in experience. A rich, honest look at modern Cape Town cooking through the lens of one of its most curious and interesting chefs.For more on Melting Pot, 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

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

The best meal I've eaten in Cape Town recently whas hands-down the one I enjoyed with my wife at Vue Shortmarket. With Vusi Ndlovu in the kitchen and Absie Pantshwa out front, this is the exceptional product of a pair of fascinating minds who take diners on a journey into African ingredients and cooking techniques with a refinement and playfulness that is delightful. Chatting with Vusi is always hilarious. I doubt that I've laughed as much with any other guest.For more on Vue Shortmarket, 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 Slow down and chill out at 44 Stanley 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

Until very recently, Belly of the Beast was my favourite restaurant I'd never eaten in. That sad situation has been remedied and lunch at this Harrington Street legend was everything I'd imagined. I sat down for Episode 02 of the second season of A Table in the Corner to chat to Neil Swart who created Belly with chef and co-owner Anouchka Horn. I'll chat to Anouchka in an upcoming show about the duo's second venue, Galjoen.For more on Belly of the Beast, 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 Slow down and chill out at 44 Stanley 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 Season 02 of A Table in the Corner, we talk to the chefs we love about the restaurants or the menus they create. In the first episode of the new season Chef Marco Cardoso of De Eetkamer in Stellenbosch has to stare unblinking into the spotlight as I grill him with a bunch of questions about his background as a chef, his vision for De Eetkamer and his favourite comfort food.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 Slow down and chill out at 44 StanleyTop Restaurants in Cape Town according to the Inside Guide Survey 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

That's it for the first chapter of A Table in the Corner. Join me next Tuesday for Season 2 and much more chef- and restaurant-focused content.Message me here with comments or guest suggestions.Treat yourself - order direct from Zuney WagyuGet a fair price with HeadsUpTop Restaurants in Cape Town according to the Inside Guide Survey  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

For our 50th episode, journalism students from Griffith University look back…and forward. They take us back to events in 1975 to report on the enduring influence of The Dismissal and the land rights movement in Australia. And we trace the echoes of those stories through our 50 episodes to present day issues about food security and sustainable fashion. From old fabric to new futures, how the past is stitched into the present. Hosts: Mayabi Aziz and Princess BrownStories:'1975: The Ballads of the Whitlam Dismissal' - Reporter: Mayabi Aziz'What's in a Name?' - Reporter: Nahri Forde'From thrift to thriving: the rise of op shops' - Reporter: Azzen Ramathan'Funky foods' - Reporter: Mayabi Aziz Production supervision:Sound design: Heather Anderson and Bridget BackhausExecutive Producers: Bridget Backhaus and Heather AndersonSupervising Producer: Simon BradyMore stories from Griffith University:https://thesourcenews.com/ More stories from The Junctionhttps://junctionjournalism.com/Social media image:Urban pavement - pen_ashMusic:‘Betelgeuse' / Kunal Shingade ‘Come Back Home' / Olexy

While we work on the early episodes of Season Two, we're going to issue some re-edited and remastered episodes from the archives of Season One. Enjoy this chat with one of the legends of the local food scene, Franck Dangereaux. 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

As if proof were needed that strong narratives sell brands, my favourite local coffee brand, Bean There, has a fabulous back-story. We used their coffee in our restaurants and I was a regular in their Wale Street shop before the closed it to concentrate on the wholesale aspect of their business. I sat down for a great chat with Jono Robinson, the founder and drive behind this excellent brand to find out more about how he started and how it's going.Visit the 44 Stanley website for more information on the precinct.44 Stanley is in Instagram here.Message me here with comments or guest suggestions.Treat yourself - order direct from Zuney WagyuGet a fair price with HeadsUpTop Restaurants in Cape Town according to the Inside Guide Survey 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

I'm back with Justin Bonello to chat about his urban farming project, Neighbourhood Farm in Fish Hoek. One episode just couldn't pack in all the stuff this fascinating human is doing, and I'm not sure I've managed in two. We spoke about the importance of connection kids to nature and the source of their food, the challenges of keeping an urban farming project running and the harrowing thought that although we idealise the village life, we've completely forgotten how to live as a community in a village. Justin is a really engaging guest with a lot of insights that really altered my thinking on some issues.Message me here with comments or guest suggestions.Treat yourself - order direct from Zuney WagyuGet a fair price with HeadsUpTop Restaurants in Cape Town according to the Inside Guide Survey 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 Dale Herbst — the creative force behind That Food Guy. A content creator and brand marketer with a deep love for food culture, Dale recently traded Johannesburg for Cape Town, drawn by our rich and diverse culinary scene. He's now collaborating with local food and hospitality brands to craft stories and creative campaigns that celebrate their flavour bth here and abroad. 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

Fresh from a month's residency at Clarke's in Bree Street, Yoraya Nydoo of Not Sad Food Co. sat down with me to talk about the experience. We chatted about whether she and partner Claudia Alberti are ready for a bricks-and-mortar restaurant having pushed that boat out. It's a complicated answer and led to some interesting lines of discussion.Message me here with comments or guest suggestions.Treat yourself - order direct from Zuney WagyuGet a fair price with HeadsUpTop Restaurants in Cape Town according to the Inside Guide Survey  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

Justin Bonello was creating great food shows for TV back when Jamie Oliver was just starting to come to our attention. Some of my favourite local cookbooks are the product of his creative vision, and he is almost single-handedly responsible for dragging braais out or our back yards and into the limelight with the incredibly popular Ultimate Braai Master series. We found some time for a chat about the roots of his creative impulse and where he is now, with his urban farming project, Neighbourhood Farm in Fish Hoek. 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

Charné van Heerden was the life and soul of House of Machines, and there was probably a collective "Booooo!" when people heard she was moving on after six years behind the bar. Lucky for the crew, she only moved across the road, and opened her own very chilled, late-night cocktail lounge. HIBALL serves a range of cleverly-wrought cocktails in high ball glasses, along with flavoursome and comforting risottos. The idea is that it's not too raucous. You can linger over your drink and natter the night away, with a nourishing bowl to fill you up and the end of a night's 'gezelligheit'. We chatted about the joys and the challenges of opening your own shop - lessons learned and moves never-to-be-repeated.Check out HIBALL hereMessage me here with comments or guest suggestions.Treat yourself - order direct from Zuney WagyuGet a fair price with HeadsUpTop Restaurants in Cape Town according to the Inside Guide Survey  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

Luke Dale-Roberts and Jason Kosmas got back from setting up their London pop-up of Pot Luck Club in mid-August. It's running at the iconic Waldorf Hilton Hotel until the end of November 2025, with an option to extend if chefs and hotel agree. It's too early for any serious reviews to give us an idea of how the concept has been welcomed, but the two chefs loved doing it and working with a local team in Aldwych. I was very chuffed that they agreed to sit down and chat to me in the recently refurbished Cape Town home of PLC at the Biscuit Mill.Here's a link to their London pop-up Message me here with comments or guest suggestions.Treat yourself - order direct from Zuney WagyuGet a fair price with HeadsUpTop Restaurants in Cape Town according to the Inside Guide Survey  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

Ashley Moss has worked with chef Peter Tempelhoff since he started his cooking journey at The Greenhouse. They've since partnered in opening a number of shops including FYN and Ramenhead.  I spoke to him about the journey, his inspiration and the drive to create.Message me here with comments or guest suggestions.Treat yourself - order direct from Zuney WagyuGet a fair price with HeadsUp 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

Kurt Ackermann is the CEO of the Urban Food and Farming Trust which, among many other things, organises the annual Food Indaba in Cape Town. I sat down with him in the courtyard at Honest Chocolate in Wale Street to talk about the outcomes of Food Indaba 2025 and to learn more about what his organisation does. There's material for a dozen episodes here, but we tried to colour inside the lines. Perhaps there's meat for another long chat in the future.Message me here with comments or guest suggestions.Treat yourself - order direct from Zuney WagyuGet a fair price with HeadsUpTop Restaurants in Cape Town according to the Inside Guide Survey  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, I sat down with Justine Drake to explore her impressive career and dive into the evolving landscape of food media. From storytelling to trends and being a judge on SA Masterchef, we discuss how the industry is shifting and what it means for food lovers everywhere. Justine booked me for one of the first food shoots I landed when I first moved to Cape Town in 2005, so we've known each other a long time. It was fantastic catching up with her, and learning more from someone who is something of a North star for local food publishing.Justine on InstagramMessage me here with comments or guest suggestions.Treat yourself - order direct from Zuney WagyuGet a fair price with HeadsUp 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

Gozney Ovens are things of rare and wondrous beauty. I love retained-heat ovens. In fact I'm a little obsessed, having built two brick arch ovens and installed a prefabricated dome at my Karoo pizza spot. I've got notebooks full of doodles with designs of ovens base on 44-gallon drums. Although I read Kiko Denzer's seminal book 'Build Your Own Clay Oven' from cover to cover several times - I never had the space or time to actually construct one. When, one day a post about Gozney popped up in my Insta feed, I was immediately besotted. I tracked down the local agent and discovered an interesting back-story to the granting of an agency for Gozney to a South African distributor. With a background in building surf and consumer electronics brands, Dustin Botha of the LUKS Group started bringing Traeger pellet grills into the country from the US a while back. I've seen them around, but until I started researching this show, hadn't clicked how versatile and next-gen they actually are. This turned out to be a fascinating chat. It's worth going onto the gozney.co.za site to gaze in wonder at their ovens.Message me here with comments or guest suggestions.Treat yourself - order direct from Zuney WagyuGet a fair price with HeadsUp 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

Shaun Scrooby is a fantastic oke. I enjoyed an exceptional lunch at his restaurant, Vuur, on Remhoogte Wine Estate and saw a truly innovative and engaged chef at work. Then we sat down for a chat which could have gone on for days. He's a kind of Have-a-go-Joe in the best possible way. Curious about everything related to his craft and not at all nervous to try new things, the experience Shaun offers guests is truly immersive. It's proper open fire cooking in a communal space that is at once familiar and yet something you've never experienced in an eatery. Message me here with comments or guest suggestions.Treat yourself - order direct from Zuney WagyuGet a fair price with HeadsUp 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

Sue Baker is the eternal 'smous'. Starting out by sourcing and selling exceptional oysters to the top local restaurants back in 1992, Sue built Wild Peacock. Today it is a huge provisioner to the restaurant trade, with seafood, cheese and specialist patisserie and deli items available for local and international producers. Wild Peacock was a supplier of seafood, quail, porcini and a couple of other specialist specialist ingredients back when we opened The Table at de Meye and the service was always top-drawer. I caught up with Sue for a chat about the very cool business she ran and has handed over to her very capable kids to run.Wild Peacock onlineHeadsUp - get a fair priceZuney Wagyu - delicious deliveredGet in touch with A Table in the Corner 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

HeadsUp Systems has created a powerful resource for restaurants. Specifically aimed at owner-run operations, it can also benefit groups of restaurants. Their main product is essentially a massive AI-managed spreadsheet that assembles and compares the prices of goods and ingredients across hundreds of suppliers. This means small (and large) operators have better information available to negotiate or navigate better prices for their restaurants. I sat down with Sven - who is a great supporter of the show - to find out more about the product and the thinking behind his creation. 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

At a recent media event to promote the Seven Colours Sunday lunches at Marble, Cape Town, I was seated opposite the vivacious and interesting influencer, Patricia Blacc. As a member of a team that was around for the first lunar landing, and once had to hire a projector to watch movies in the comfort of my home, watching her work was fascinating to me. Seeing the polished and very snazzy results of her work on various platforms after the lunch was, frankly, bewildering. While I'm aware of the massive role influencers now play in promoting anything from cars to cuisine, I thought it would make sense to invite Patricia onto the show. It is worth noting that Patricia Blacc is the public persona of the very smart, well-travelled and foodie Reneilwe Sibulela. It was a very enlightening conversation.Get a Fair Price with HeadsUpZuney Wagyu onlineReach out to me through the RWM website with comments and suggestions 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

I got to know Rudi Liebenberg when I worked as a photographer and spent many hours shooting in his kitchen at the Mount Nelson. His approach to cooking and mentoring the chefs on his brigade, constantly pushing them to do better and learn new things, has launched many careers in the industry. I caught up with him for a chat when he'd just come back from a couple of years abroad, running hotel kitchens in Ireland and then the Carribean. He was between hotels, on his way to lead the kitchen at the Westcliff in Johannesburg.Get a fair price with HeadsUp 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

There's a trigger warning on this one for vegetarians or vegans. We do discuss the processing of livestock into meat products. I wanted to delve deeper into the family farming operations that produced the Zuney Wagyu brand, so I spoke to Devin Wells son of eastern Cape beef farmer Denys Wells. Devin runs the processing and distribution side of the operation - started with lifelong friend Henning Klopper - that processes and distributes the Wagyu beef produced on their respective fathers' farms in the Zuney Valley. While Henk and Denys do agriculture, their sons are building the Zuney  brand, most notably through the Zuney Burger spot, but also through a busy online store that delivers anywhere in the country.Zuney Wagyu online storeHeadsUp - get a fair price 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

Chef Melinda Wiggins is the Director of Operations & Culinary Arts at Infinity Culinary Training a training facility that takes unskilled people - literally off the streets - and gives them basic kitchen skills and the chance of a job in a professional kitchen. ICT provides a path out of poverty for people who might otherwise have no hope of ever finding employment. It's a short course that covers basic cooking skills and essential life skills and then places students as interns in their first kitchen job - the rest is up to them. I've been banging on forever about the need to train young job-seekers in the skills they need to staff restaurant kitchens here and abroad. The fees for professional cooking courses are prohibitive for people from working class or impoverished backgrounds, and yet this is a trade that can change their lives. When I heard about ICT, I was immediately curious and approached Melinda to request an interview.  Woolworths South Africa is their exclusive and dedicated food sponsor, and they have a slew of donors including the actor, Denzel Washington. This was a really uplifting conversation with someone who's doing something exceptional for people and for the food industry. HeadsUp - Get a Fair PriceZuney Burger - The Smash Burger of Exceptional Taste 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

I first met Dion Vengatass in Chef Rudi Liebenberg's kitchen at the Mount Nelson Hotel. He barely looked up from his prep, just kept chopping and sorting at pace. He was the solid, do-it-all chef running all the sections that needed to operate smoothly while the complexities of the pastry section and fine dining were building a reputation for the hotel's cuisine. When Covid ripped the heart out of the hospitality industry, Chef Dion was retrenched. Never one to let anything get him down, he started Violet by Vengatass named for the grandmother who had taught him to cook. From delivering meals in lockdown, he took his broad hotel kitchen experience and a winning streak on international culinary contests, and became one of Cape Town's most sought-after private chefs. Chef Dion now works in Cape Town and abroad for top-notch clients. He's appeared on TV as a contestant on Ultimate Braaimaster, a guest chef on morning shows and a judge on a new reality cooking program. I managed to catch up with him days before he headed of for another 3 month stretch in a fabulous estate kitchen in the UK. 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

This is the second time I've had Lance Littlefield on the show. Back on Episode 77 he was an absolute mine of information on the craft of baking sourdough bread. We were introduced to 'Alfonsina' his starter, and the wonders of Motherdough Bakery. Almost a year later, he and partner Willem van Schalkwyk have had their Stellenbosch store running for 6 months, and there are plans for another venue. In this episode though, with the upcoming Food Indaba in mind, I spoke to Lance about the use of AI in running the bakery. AI and the Food System is the theme of this year's Food Indaba so training a bot to make the production of a bakery more efficient and saving 25% or more on waste is a relevant conversation. Thanks so much for sharing your dabbling in these dark arts Lance.Get a fair Price. Get a HeadsUp.Order your Wagyu beef directly from the farmer at Zuney. 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

I've known Christophe Dehosse for over a decade. The incredible bistro, deli and butchery he runs with his wife Susan is just round the corner from the site of my first Winelands restaurant. He was always good for a loooooong natter about the industry when I rocked up at Klein Joostenberg looking for ingredients, and some of the chefs I hold in high regard (like George Jardine and Rudi Liebenberg) consider him a bit of a legend. It was only when I interviewed Matthew Gordon from Franschhoek on the show recently, that I discovered that his trail of culinary crumbs and influences runs right back to the early beginnings of the Western Cape food miracle. We had a wide-ranging and fascinating chat about his adventures and his thoughts about the industry now. The original recording ran to 1h33 - so I had to chop it a bit. Truly a giant on the local food scene. 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 I speak to Melanie Stewart who is the farm manager of Oranjezicht City Farm (OZCF). The farm and her Tea With A Farmer farm tours are part of the two week programme for the Food Indaba happening in Cape Town from 7th to 20th of July, 2025. The Food Indaba explores the possible impacts and benefits of AI on African food systems. We spoke about this and about the use of AI in an app that helps OZCF with crop rotation. We also spoke about their allotment system, public participation, and the produce boxes available weekly from the farm.OZ City Farm website Food Indaba websitereach out and tell me who you'd like to hear on the show or let's make a podcast together. 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

Bertus Basson is an absolute biscuit. He has an uncanny instinct for opening places you love to visit and feeding you things you love to eat. He's also been a tremendous source of advice and support since we first met in 2008. Ongetem is his new restaurant - his first sit-down eatery in Cape Town, and he's opened it in Park Road, Gardens in the new Hilton Canopy Hotel. It's brand new, so I've only managed to eat an excellent breakfast there, but it's dripping in the biker-chic style that increasingly defines Bertus's easy dining. It's not exactly casual, as you can feast well there, and the front-of-house team is excellent, but you can also just pop in for a drink and a small bite. It's also surprisingly reasonable. Bertus and I - as always - had a really great chat.Ongetem websitereach out and tell me who you'd like to hear on the show or let's make a podcast together. 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

With a vague idea of generating a passive income using a bunch of catering stuff he had in storage, Will Hobson has built an iconic hangout in Sea Point with business partner Stephanie Anastasopoulos. ' Arthur's Mini Super' is many things to many people. (It's not a passive income for anyone though.) It's a place to chill after a walk on the promenade or a yoga session, a co-working spot, a handy local deli for the bread and milk, a sandwich bar, somewhere to meet for drinks after work. It's just an awesome place to hang, with a fantastic playlist, run by fabulous people. Will found a moment to sit down and chat about Arthur's - how it came about, how it's going and how it intends to carry on.Arthur's Mini SuperZuney WagyuRussel Wasserfall Media 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

Well curated markets are fantastic places to discover new products. I found the most delicious roast pork belly croissant at the Candor market a while back. It was delicious and unexpected and the story behind the baker so interesting that I immediately invited her to chat to me on the show. Based on the idea of a circular economy, Candor is predominantly a vintage clothing and repurposed or up-cycled product market, but it also attracts some really interesting food vendors. I've already spoken to the peeps from Not Sad Food Co and Egg & Shoulders who had stalls there. Labour of Love Bakery by Robyn Mechanicos was the topic of a great chat, and I'm hoping to sit down with another of their stall-holders soon.Labour of Love Bakery 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

Geoffrey Abrahams and Teenola Govender are joint-head chefs at Coy Restaurant in the V&A Waterfront. They are affectionately known as G&T in the kitchens were they've worked, and these include Chefs Warehouse and Mazza. Having first met in the kitchen at Chefs Warehouse Beau Constantia, they are an inseparable, creative kitchen team who blew me away with Mazza at Heritage Square and have quickly established Chef Ryan Cole's Coy venue as a must-visit eatery. We sat down for a chat about their journey as chefs and the triumphant return of the Mazza fire-roasted whole fish which now anchors the Sunday (Sundaze) menu at Coy.COY RestaurantZuney Wagyu online shopRussel Wasserfall Media 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

A while back, when we lived in the Swartland town of Darling, one of our regular delights was the drive to Yzerfontein to collect bread. Against a pretty large proportion of 'the odds', Yzerfontein is home to one of the best bakeries in the Western Cape - Rosemead Bakery. Run by Brett Nortjé, Rosemead was an absolute legend of a place: chilled, friendly, all about locals and Brett can bake like hell. You'd always need to order bread ahead, and it would be waiting neatly wrapped on the 'collection' shelf. But then... you had to grab a couple of olive sticks, maybe a coffee, sit down for a natter, don't forget to take a couple of pastel home. When Kobus van der Merwe agreed to meet up for a chat at Rosemead recently, I kind of hoped I could talk Brett into giving me a little of his time - and he did. He is the most delightful company and it shows in the warmth of his team and the queue he runs daily for his baked goods in this growing West Coast community.Rosemead Bakery - Instagram russel@rwm2012(dot)com 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

Tunde Akintan has taken his love of chillies and hot food and turned it into an urban farming project near Gordon's Bay. We chatted about how the new product stand at OZCF Market has introduced Tunde and his 42 varieties of chillies to a broader market, with an introduction to Silwood Cookery School where he recently chatted to 1st year students about Yellow Wheelbarrow. This was a fantastic and informative chat with someone who is actively building a niche market gardening business by collecting and sharing as much information about chillies as he can.The Yellow Wheelbarrowrussel@rwm2012(dot)com 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 the latest installment of our minisode series, Poetry Corner,  Kendra Winchester is joined by Amy Le Ann Richardson.Things MentionedAfter Helene by Blue Ridge Public RadioExecutive Order Targeting the IMLSSupport Libraries with Libro.fmBooks MentionedOut of Places by Amy Le Ann RichardsonWho You Grow Into by Amy Le Ann RichardsonRender / An Apocalypse by Rebecca Gayle HowellKettle Bottom by Diane Gilliam FisherPerfect Black by Crystal WilkinsonThe Girl Singer by Marianne WorthingtonKentucky Is My Land by Jessie StuartThe Wolfpen Poems by James StillThe Mad Farmer Poems by Wendell BarryGUEST INFOAmy Le Ann Richardson: Website | Facebook | InstagramShow Your Love for Read Appalachia! You can support Read Appalachia by heading over to our merch store, tipping us over on Ko-fi, or by sharing the podcast with a friend! For more ways to support the show, head over to our Support page. Follow Read Appalachia Facebook | Twitter | Instagram | TikTok ContactFor feedback or to just say “hi,” you can reach us at readappalachia[at]gmail.comMusic by Olexy from Pixabay