Gourmet (South Africa) - - FOOD NEWS -

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.

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