Con­trib­u­tors

Gourmet (South Africa) - - EDITOR’S LETTER -

SKYE GYN­GELL Chef/food writer

Orig­i­nally from Aus­tralia, Skye Gyn­gell is now one of Bri­tain’s most re­spected and cel­e­brated chefs. Skye was the In­de­pen­dent on

Sun­day’s food writer for five years, and has also pub­lished three books to great ac­claim.

TED CAVANAUGH Pho­tog­ra­pher

Ted was born in ru­ral Michigan, USA, sur­rounded by a fam­ily of artists and pho­tog­ra­phers. At 17 his pas­sion for pho­tog­ra­phy blos­somed while on a hol­i­day in Europe. Ever since, Ted’s love of travel in­forms the im­ages he cap­tures.

MEGAN PLAYTON Syn­di­ca­tion and Ed­i­to­rial As­sis­tant

‘I love bak­ing in sum­mer be­cause cakes be­come lighter and a lot more play­ful with all of the fruit that is in sea­son. It makes it a lot more fun to ex­per­i­ment with flavours. Also, it's the per­fect time for my favourite meal of all — salad.’

Ted Ca­vanaugh Me­gan Play­ton

Skye Gyn­gell

Newspapers in English

Newspapers from South Africa

© PressReader. All rights reserved.