Podcasts about olexy

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

Moisture probes act as a kind of yardstick, helping farmers align their field observations with real moisture data. They can also help optimise irrigation practices. Using moisture data, farmers can time irrigation to match the actual water needs of their crops. This precise approach has the potential to boost crop yields significantly – essentially aligning human judgment with data driven precision to get the best results from the field.PotatoLink conducted a demonstration at the Victorian demonstration site in Springbank back in 2022. A write up of the site was produced for the 11th issue of the PotatoLink magazine, it contains valuable graphs and diagrams that go along with this podcast: https://potatolink.com.au/resources/magazine-article-moisture-monitoring-demo-site-vic Link to the website: https://potatolink.com.au/Facebook: https://www.facebook.com/PotatoLinkAustraliaTwitter: https://twitter.com/PotatoLink_AuLinkedIn: https://www.linkedin.com/company/potatolink/Instagram: https://www.instagram.com/potatolink_au/ Please direct all enquiries to: info@potatolink.com.au Phone: (02) 8627 1040This podcast is part of the Hort Innovation funded project PT20000 Potato Industry Extension and Communications Program. It was funded through the Potato-Processing and Potato-Fresh levy funds and contributions from the Australian Government.The music for this podcast is "The Beat of Nature" by Olexy, you can access the music here: https://pixabay.com/music/solo-guitar-the-beat-of-nature-122841/

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

Huge supporters of this show, the team from Zuney Burger has brought an entirely fresh perspective to both livestock farming, and the farm-to-table movement. Their pasture-reared Wagyu beef makes it's way direct to consumers in the form of an astonishingly good burger. Henk Klopper and Denys Wells farm the cattle on lush pasture in the Eastern Cape, their sons Henk and Devon handle the sales and set up the burger operation. This was as much about ensuring that a certain podcaster had access to the best possible burger as it was about sustainability and an ingenious way to use up the mince and trim the results from people only ordering the prime cuts from Wagyu beef. It also means that top quality, locally farmed produce comes straight from the farm to the consumer by way of a squidgy brioche bun. This was a great chat with Henning Klopper who drives the burger brand.Learn more about Zuney BurgersZuney Wagyu online shoprussel@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

It is a bird? Is it a plane? No! It's Brad Armitage. Not for lack of trying, but it's taken 120 episodes to convince an operator I admire tremendously to pop in for a chat on the show. Not one to blow his own trumpet, along with Rui Esteves, Brad created Vida e Caffè and followed it with Brewers & Union, the craft beer legend. There have been other bangers, but we confined our chat to those and to his current project with the City of Cape Town and other role-players bringing new life and fresh perspectives to downtown Cape Town with The Mission for Inner City Cape Town. We chatted about the early days, and about giving back to a city that has been so good to many local businesses. 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

I snatched a rare chance to connect with Kobus van der Merwe of Wolfgat and sit down for a chat. He was taking a break in Yzerfontein - halfway from Paternoster to Cape Town, and we met at Rosmead Bakery to record a show. I long ago joined the legion of his fans, when my wife and I enjoyed the tasting menu at his parents' general dealer store 'Oep ve Koep' around the time we were running The Table at De Meye. Kobus is easy to admire - his laser-focus on the simple preparation of hyper-local ingredients and a commitment to telling local food and origin stories have launched him (rather reluctantly it turns out) onto a global stage. I so enjoyed our conversation, yet there was so much more to unpack. Perhaps we can continue gabbing about food and heritage and C Louis Liepoldt and Eat Out Award criteria and the double-edged sword of acclaim another time soon.Wolfgat websiterussel@rwm2012(dot)comSend 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

This is possibly the most fascinating episode I've recorded to date. Tapiwa Guzha was on my first ever list of guest. There were 10 or 12 people on that list, and had I spoken to Tapiwa way back then, it may well have changed the shape of the show. He is an incredibly engaging person, and to say he 'thinks out of the box' is to misunderstand him completely. He was never in a box, nor indeed was he ever anywhere near a box of any sort. I really loved talking to him and he raised some issues about food ways, modern food service and the way we consume that still have my head spinning. If you want to engage with him over a scoop of ice cream, you'll need to hurry. He's shuttering Tapi-Tapi for a year or so from the end of May this year.Tapi-Tapi Ice CreamFood Indaba TicketsSend 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

I'm following my curiosity about people who make a living from food outside of formal restaurants again. This time I'm chatting to Dean Roux who owns and operates a food truck called Truck Norris. Apart from the fact that his truck has a legendary name, he's a really good operator who understands the landscape in which he operates and offers a straightforward product. Truck Norris does burgers. That's it. Burgers. (And there are fries.) His team is slick and the truck is popular. We chatted about running food trucks, what it costs to get involved, the bloom in operators and the merits (or otherwise) of that.  'Deano' took some time on his birthday to chat to me, for which I was particularly grateful, but it was also a great chat.Note for listeners: This episode was recorded in a busy coffee shop, so there's a hubbub of activity in the background. Hopefully you'll bear with us to get to the nub of a very interesting conversation.Truck Norris food truckSend 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

The FOOD INDABA is an annual programme of talks and events that focus on the local food system. Running from 7-20 July this year, it brings together a wide range of speakers involved in shaping the food system, providing an opportunity for food growers, academics, activists, writers, nutritionists, policy makers, food lovers and anyone interested in sustainable approaches, to engage in key issues intimately connected to the food we eat, and the future of food. The conference component of the Indaba on July 18 explores the potential impacts and opportunities of AI (artificial intelligence) on African food systems. Their exciting, experiential series including guided walks and 'tea with a farmer'  kicks off on July 7. There's also a science component for kids which explores food through the lens of science. For more details and to book tickets, there are links below.Food Indaba, 7-20 July 2025 website Food Indaba tickets 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

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

Nic Charalambous, the driving force, creator and voice behind the wildly popular Ouzeri restaurant in Wale Street, was my fourth guest on the show. Way back on Episode 4 he'd been open a year and found his easygoing eatery - which celebrates his Cypriot heritage and its culinary traditions as well as those of Greece - awarded a star at the Eat Out Awards. In year three, in late March 2025, Ouzeri joined the ranks of two star Eat Out Restaurants. Nic and I chatted about his journey, the focus and intention he brings to what he does, and what Eat Out recognition (and being added to the 50 Best Discovery list) meant to him and his team at Ouzeri.  Ouzeri WebsiteSend 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

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

Veld & Sea has one of my favourite Instagram pages, and the mission of its founder - to teach people about the land and the ocean of Cape Town's south peninsula through foraging and flavour - has long fascinated me. I finally got to meet Roushanna Grey and we had an engrossing conversation. As always it was too short and there was so much more we could have explored. Links to her website and that beautiful Instagram profile are below if you want to learn more.Veld & SeaThe Instagram Page 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

Week after week I see the menus for Egg & Shoulders ready meals. They are seasonal, interesting and depart from the norm of the home delivery or frozen meal services. Of course there are the standards - the lasagne, the ravioli - but there are always interesting things. While I've been tempted to order many times, I sometime wonder who else is ordering terrines or wild leaf salads. Curious about her drive for innovation, who her customers are, and how she reaches them, I sat down for a chat with Emily Harriet Bulbring Robertson. I learned she is a very capable, driven human with time in top kitchens under her belt, but perhaps even more important, I discovered she delivers in the Deep South. Hurrah!Egg & Shoulders WebsiteSend 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

Matthew Gordon has been there since the beginning. He is one of the architects of the explosion of restaurants in the previously sleepy Western Cape village of Franschhoek. Haute Cabriere put him firmly on the map, but the little restaurant he operated out of his family guesthouse, Balon Rouge is where it all began. Today he is the chef/operator of French Connection which has been a popular eatery in the village for the past 23 years. We spoke about the growth of Franschhoek's dining scene, the changes he's seen, people he's worked with, and the importance of consistency in building a business that will survive in a tumultuous restaurant scene.French Connection BistroSend 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

Chef Peter Ayub runs the excellent Sense of Taste Cooking school with his wife Deb, teaching young hopefuls the trade of being a chef. He reached out, concerned about how some of his students are treated when they go out into the industry to do their pracs and learn about how kitchens work. We share the view that these young chefs are there to absorb new skills and be taught by the chefs under whom they work. The reality in some frantically busy, sometimes under-staffed businesses is that they end up on the line, working as unpaid staff on a single station, pulling impossibly long shifts. Pete and I had a natter about that some of the challenges youngsters face and agreed that the old trope about initiating new blood on the brigade should perhaps be a more gentle process and not just a meat grinder where only the strong make it to a career in a kitchen.Sense of Taste Chef SchoolSend 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

It's taken a while to get the timing and travel right to sit down with South African culinary icon, Chef Reuben Riffel, to explore his incredible journey from a simple start in Franschhoek kitchens, to becoming a household name. In this episode we dive into his early mentorship under Chef Christophe Dehosse, his pivotal partnership with Chef Richard Carstens, and his evolution through fine dining to casual ventures like Let's Frite. Reuben's, FranschhoekLet's Frite, FranschhoekSend 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

Hilde-Lee Olivier left cooking school and quickly climbed the ranks in local kitchens. By the time she was 26 Hilde-Lee was running the Kitchen at Terroir and went on to be head chef for George Jardine at Jardine Restaurant in Stellenbosch. After a brief stint and a huge learning curve running her own place - Toebroodjie, she pitched it all in and went sailing. We spoke about her journey and about the life she's chosen running a kitchen on a private yacht - it's quite a trip.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

For some time now I've been wanting to talk to someone on the show who manages the marketing - and the profiles - of restaurants. I'm interested in how eateries, especially the top shops, market themselves. This is particularly tricky in a world where everyone seems to be a critic and even the very best operators can find themselves at the mercy of 'keyboard warriors'. While people have a legitimate right to tackle venues on poor service or experiences - balance, good judgement and manners are often left at the door in the online world we navigate. Then there are those who may never have set foot in your shop who will weigh in with their 'opinion', and hack at you about anything from pricing to menu choices, labour practices or the car you drive. It's an issue constantly on the minds of restaurateurs. Jo Smith runs Pillar9 and describes herself as a Reputation Strategist. I've chatted to a few of her clients on the show, and started nagging a while back about getting her on to talk about what she does. I learned a lot about what it takes to build and manage the reputation of a restaurant, and picked up a classic new word: 'bandwagonism'. Thanks Jo.Pillar9 InstagramSend 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

Carlotta Sabbalini is fantastic - she's a real entrepreneur who's built a food business on the back of a lasagne recipe she learned from her grandmother, Nonna Santina. Along the way she's tried new things, added elements to the business and learned a whole lot of skills that are really vital for a small business operator. I've been wanting to talk to someone whose built a cottage industry based on family recipes and Carlotta just happened to message me and ask if she could join me on the show. That took some chutspa, and it's exactly the kind of thing you need to do as a small operator in the food space. Loved this chat and learned a lot from Carlotta despite the wonderfully rich Italian accent.Italy At Your Door on InstagramT-shirts and Merch by Italy at Your DoorSend 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

It started with a dream and a little Piaggio three-wheeled scooter with a pizza oven in the back, but Mario Gaito has built a business that delivers delicious Napoli-style pizza to selected deli and supermarket chillers around Cape Town. It's a great story that features one of my favourite things - wood-fired pizza ovens. We could have gone on and on chatting - this was one of my favourite episodes so far. However we were recording in a very loud place and had to call it a day eventually. I really look forward to my next encounter with Mario and on of his delicious pizzas - perhaps at the OZCF Market.Pizza Proper Instagram 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

This was a conversation full of laughs with Chef Amori Burger of Upper Union restaurant. Her warm, engaging, fun personality permeates a restaurant which have quickly become an institution in Cape Town and a firm favourite among a legion of very happy customers. We sat down for a chat against the backdrop of their beautiful upstairs cocktail bar and spoke of Sunday lunches, bold flavours, the perfect bite and testing all the wines and cocktails to make sure they're up to scratch for guests. It was a hoot. Upper Union RestaurantSend 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

Loubie Rusch knows a hell of a lot about local plants. How to grow them. What you can and can't eat. How to cook or prepare them for consumption. She also knows a lot about local food systems and how connection to the land preserves indigenous food plants and the environment at large. We got into a whole bunch of converging topics in the food security space and yet, after over an hour there was so much we left untouched. It's not the usual food fare for this show, but we started to unpack some compelling matters around access to land, farming methods, food ways and retail markets. All of it is fascinating, but just the tip of the iceberg. There's a whole avenue of the local food story that I've barely explored, but there are some pearls in here that might help take a few steps towards a better understanding of the hidden cost of Big Food.  Local Wild Food Hub - Loubie's BooksSustainability InstituteSend 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

In this episode, I chat to Durban chef, photographer and knife-maker Sebastian Amadeo Nico.  He's deeply connected to the food world through his father, Marco Nico of Ciao Italia fame, but his path has been somewhat winding - from working in his dad's kitchen at La Storia in the Westville Hotel, to mastering food photography which started out as a bit of a hobby inspired by his mom Kerryne. Along the way he's built motorcycles and taught himself the art of crafting knives - a combination of heat and heavy tools balanced with delicate precision. The knives he shows off on his instagram profile tend to be drawn from the Japanese culinary tradition and are becoming more and more sought-after, as commissions from chefs and collectors narrow the time he has available to create a stock of standard blades for sale. Influenced by Durban's culinary legends like his father Marco and the great Martin Lombard, Sebastian's early lessons in restaurants shaped his unique artistic path. While he continues to earn a living as a photographer, he's about to partner with another craftsman, Darkwing Blades, to meet demand for his blades… another chapter is about to begin .Seb SteelworksSend 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

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

With 100 episodes of A Table in the Corner in the bag, I felt it might be time to do a  biographical insert for episode 101. Some of my guests have asked when the spotlight would fall on me. A few of our regular listeners have also asked via Instagram DMs when I'm going to be interviewed. Jonathan Warncke recently invited me onto his industry-focused podcast 'How to Start a Podcast in South Africa', and I cajoled him into being the guest host on my show - to turn the tables on A Table in the Corner. Turns out there was a lot to cram in, but I kept the edit under 40 minutes.  So here's some background on how I came to host a podcast on the local food scene.Yours truly on 'How to make a Podcast in South Africa'Thumbnail image by Louise PheifferSend 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

George Jardine needs very little introduction if you've followed the Western Cape Restaurant scene for any length of time. There was a stretch when he was repeatedly named the best chef in South Africa and his restaurants have been in the local honour rolls regularly over the past two decades. I consider him a friend - even though it took ages for him to agree to appear on the show. Our chat ranged from his early career and getting going in cooking to his current role as the Culinary Director of Valor Hospitality for Africa and the Middle East. There's also a loaded question or two about the local restaurant scene and current dining trends. I never got him to break out in song, but it was a really great chat.Culinary director - fireman - for these guys.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

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

Ayesha Bibi (Juwaley) runs a superb little patisserie business out of Makers Landing at the Ocean Cruise Terminal in the V&A Waterfront. We sat down for a chat about her journey from studying film and environmental science at University to being an accomplished pastry chef. After studying at Capsicum Culinary Studio in Cape Town, she joined the kitchen at The One & Only Hotel, where she worked for six years before lighting out on her own. I was keen to understand how one runs an online business based on such a delicate and perishable product as cakes and baked treats, and our chat touched on that and other matters related to running a little business out of the Makers Landing food incubator.The Charming Chef onlineInstagram ProfileSend 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

David Higgs made his bones in the local dining scene in the mid- to late-‘naughties' when he helmed the multi-award winning Rust en Vrede restaurant in the Western Cape Winelands. Then he packed up and went to Jo'burg and chatter around this lively, entertaining and gifted chef got a bit quiet for a while. Then the buzz started about The Saxon's kitchen and he was in the awards lists again. In 2016, along with partner Gary Kyriacou, David opened Marble restaurant in Rosebank with its impressive wood-fired grill. It was all about live-fire cooking and a hell of a vibe - the toast of Johannesburg. Now he's opened Marble Cape Town. In the middle of a busy season, with one foot in the Mother City and the other in eGoli, David found some time to sit down for a chat about restaurants and the partners' baby; Pantry.Marble RestaurantPantry by MarbleSend 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

William Jardine is a young chef who, at 22, is a line chef (or chef de partie) in a prestigious Edinburgh restaurant. The Kitchin was the first establishment in Scotland to receive a Michelin Star and focuses on working with the very best in Scottish produce. It is one of Scotland's most celebrated eateries. As the son of George and Louise Jardine, William is no stranger to award-winning restaurants though. We sat down for a chat about how it's going, how he got there, and what he's planning to do with his international cheffing experience. 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

In this episode, I chat to Andrew Nel of Frankie Fenner Meat Merchants, an ethical butchery with branches in the Woodstock, Gardens and Claremont suburbs of Cape Town. FFMM was founded by Andy Fenner and his wife Nicole to honour the practice of nose-to-tail eating, in which they emphasised sustainable practices by sourcing whole animals and using every part with respect. Andrew joined the business in 2017 and continues the journey, having added long table events to the FFMM calendar to foster a deeper connection between consumers and their food while promoting conscious meat consumption. By championing ethical sourcing in the heart of the city, they are the go-to supplier for an entire generation of Capetonians who want to make better choices about the provenance of their food - especially meat. Trigger Warning: We talk about killing and eating animals quite a bit in this episode. 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

In this week's episode of A Table in the Corner, the first for 2025,  we explore the delightful world of Grumpy & Runt, a vegan donut shop co-owned by Johke Steenkamp and Carla Gontier. This little beaut shares premises with Ditto, the oat milk ice cream spot on Kloof Street. I chat to Johke about how G&R started out, some of the challenges along the way and mostly about how they have intentionally built a business that celebrates inclusivity and sustainability through their artisanal donuts. Johke and Carla have crafted not just a menu of indulgent treats, but also become the centre of an alternative movement that champions delicious plant-based living in Cape Town.Grumpy & RuntSend 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

I've been wanting to chat to Abigail Donnelly on the show for absolute ages. Her recipes and food styling for local magazines have delivered global cuisines and flavours to South African homes for almost two decades. From the pages of Taste magazine - mouthpiece of Woolworths Food - to the tables of the country's top eateries, hers is a powerful voice in driving how we cook, and how we understand the restaurant industry. On the first day of Abigail's well-deserved year-end leave, we sat down for a natter at her home on Cape Town's southern peninsula.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

Chef Ollie Swart loves to cook and he really, truly loves feeding people. He even went out and got us cheese & ham croissants from Foxcroft to scoff during our chat. Ollie's Instagram Profile is a thing of pure joy - full of a happy, enthusiastic young chef enjoying the hell out of creating and sharing food. His more than 45k followers are testament to the infectious nature of his love for cooking and catering. We sat down for a natter about working for the iconic Annalize Catering; menus that are more than just 'chicken a la king'; creating a retail food range; and marrying the boss's daughter - among other things. We also squeezed in a mention of his cookbook, due on-shelf this Summer '24/'25. It was funny and loud and energetic, just like Ollie.Freestyle Cooking by chef Ollie SwartSend 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

Catherine Haddad was recently appointed as FoH manager at the iconic Bao Down restaurant. We chatted about the service industry, and making your way as a server - the hours, the work. Mostly however, we chatted about her side-hustle. Catherine makes the most delicious dumplings. Her little cottage industry operates from the tiny kitchen of her City Bowl flat and everything - pastry to filling - is made from scratch. The evolution of Dank Dumplings kind of overshadowed the stuff about service, but it was a great chat nonetheless.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

The menu at Ember & Oak on Constantia Uitsig is a fantastic mix of globally inspired dishes prepared over live fires or in a charcoal oven. It's particularly enjoyable because Chef Tim Picks creations are served in a very casual, laid-back atmosphere, but the cooking is impeccable. I sat down to chat with Tim about his journey through some of our finest local kitchens to opening a deeply cool little eatery in the Southern Suburbs with his wife Judy. It's likely they'll be slammed in season, but it really is worth taking a chance and seeing if they can squeeze in a table if you're in the area. Tim's menu changes regularly and there's always something delicious to tempt you to one too many small plates.Try booking a table on Dineplan, but if the tables allocated there are full, you can always try calling to see if there's table going begging. 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

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

In the latest installment of our minisode series, Poetry Corner,  Kendra Winchester is joined by Idra Novey.Books MentionedSoon and Wholly by Idra NoveyTake What You Need by Idra NoveyFrank: Sonnets by Diane SeussThe Stone Catchers by Laura Leigh MorrisGuest InfoIdra Novey: Website | Twitter | Instagram---Show 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

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

In today's episode of the podcast, Kendra Winchester talks to authors Rae Garringer and Chris Aluka Berry.Books MentionedCountry Queers: A Love Letter by Rae GarringerAffrilachia: Testimonies by. Chris Aluka BerrySalvage the Bones by Jesmyn WardBastard Out of Carolina by Dorothy AllisonSouthernmost by Silas HouseThe Prettiest Star by Carter SickelsAnother Appalachia by Neema AvashiaPraising for the Kitchen Ghosts by Crystal WilkersonWhen All God's Children Get Together: A Celebration of the Lives and Music of African American People in Far Western North Carolina by Ann Miller WoodfordLittle Worlds by Rob AmbergA is for Affrilachia by Frank X WalkerHarlan Renaissance: Stories of Black Life in Appalachian Coal Towns by William TurnerGUEST INFORae Garringer: Website | InstagramChris Aluka Berry: Website___Show 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

Register your feedback here. Always good to hear from you!Beginning Tuesday, Lord willing, I'll be sharing my conversation with Edwin Crozier and Kenny Embry, two long-time friends of the podcast. The topic was heaven. The impetus was the Balancing the Christian Life Conference — October 10-12, mark your calendars. And the significance, as far as I was concerned, was particularly noticeable. It reminded me yet again what it means to walk on earth as a heaven citizen. I'd love to tell you about it.Check out Balancing the Christian Life at https://www.balancingthechristianlife.com/Register for the Balancing the Christian Life Conference at https://www.balancingthechristianlife.com/p/btcl2024/Music is copyright-free and royalty-free, courtesy of Pixabay.  Intro music: "The Beat of Nature," Olexy. Outro music: "The Cradle of Your Soul," lemonmusicstudio Check out Hal on YouTube at https://www.youtube.com/@halhammons9705Hal Hammons serves as preacher and shepherd for the Lakewoods Drive church of Christ in Georgetown, Texas. He is the host of the Citizen of Heaven podcast. You are encouraged to seek him and the Lakewoods Drive church through Facebook and other social media. Lakewoods Drive is an autonomous group of Christians dedicated to praising God, teaching the gospel to all who will hear, training Christians in righteousness, and serving our God and one another faithfully. We believe the Bible is God's word, that Jesus died on the cross for our sins, that heaven is our home, and that we have work to do here while we wait. Regular topics of discussion and conversation include: Christians, Jesus, obedience, faith, grace, baptism, New Testament, Old Testament, authority, gospel, fellowship, justice, mercy, faithfulness, forgiveness, Twenty Pages a Week, Bible reading, heaven, hell, virtues, character, denominations, submission, service, character, COVID-19, assembly, Lord's Supper, online, social media, YouTube, Facebook.

In the latest installment of our minisode series, Poetry Corner,  Kendra Winchester is joined by Emilie Menzel.Books MentionedThe Girl Who Became a Rabbit by Emilie MenzelThe Book of Frank by CaconradSea & Fog by Etel AdnanWhatsaid Serif by Nathaniel MackeyGrief Is the Thing with Feathers by Max PorterGuest InfoEmilie Menzel: Instagram | Website---Show 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

In today's episode, host Kendra Winchester talks to debut authors Monic Ductan and Laura Leigh Morris.Things MentionedDebutifulBooks MentionedDaughters of Muscadine by Monic DuctanThe Stone Catchers by Laura Leigh MorrisMama Said by Kristen GentryDeep Ruts by Julie Rae PowersThe Sound of Holding Your Breath by Natalie SypoltHorsepower by Joy PriestThe Prettiest Star by Carter SickelsNo Son of Mine by Jonathan CorcoranAnother Appalachia by Neema AvashiaDirt Songs by Karie Hunter-SeymourGuest InfoMonic Ductan: Website | Instagram | XLaura Leigh Morris: Website | X | Instagram---Show 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

In the special episode of the podcast, Kendra Winchester is joined by Adam Vitcavage, the founder of Debutiful.Books MentionedHousemates by Emma Copley EisenbergDaughters of Muscadine by Monic DuctanHijab Butch Blues by Lamya HTemple Folk by Aaliyah BilalGood Women by Halle HillMouth by Puloma GhoshThere is a Rio Grande in Heaven by Ruben Reyes JrCompany by Shannon SandersEvery Drop is a Man's Nightmare by Megan Kamalei KakimotoGUEST INFODebutiful: Website | Podcast| Instagram | X | FacebookAdam Vitcavage: X  | Instagram---Show 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

It's Read Appalahia's fourth birthday! In today's episode of the podcast, Kendra Winchester talks to authors Mesha Maren and Taylor Brown.Books MentionedShae by Mesha MarenRednecks by Taylor BrownThe MANIAC by Benjamín LabatutYou Are the Snake by Juliet EscoriaFight Like Hell: the Untold Story of American Labor by Kim KellyThe Hammer: Power, Inequality, and the Struggle for the Soul of Labor by Hamilton NolanSlime Line by Jake MaynardGuest InfoMesha Maren: Website | Instagram | XTaylor Brown: Website | X | Instagram---Show 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