Located on Bree Street is Cape Town’s ultimate nose-to-tail offering, La Tête. Headed up by chef Giles Edwards, who, after spending 10 years in the UK, seven of those working at the iconic St. John, decided to open his own restaurant. The space is simple, placing the emphasis on the food, wine and company. Giles wastes nothing and uses only seasonal ingredients, which means the menu changes almost daily. 021 418 1299 The latest super grain to take centre stage, freekeh is wheat that is harvested young and green. It’s then roasted over an open fire, which gives it a nutty, slightly smoky, earthy flavour with a firm, chewy texture. A staple in Middle Eastern diets for centuries, the rest of the world is finally catching on. If you’re gluten intolerant, steer clear.