CHEFS IN THE NEWS
A new venture, an international accolade and a chance to cook in the Big Apple for SA-based restaurateurs. By Hilary Biller
TWO PEAS IN A POD
Never one to pass up an opportunity, chef Reuben Riffel has joined forces with his mentor, colleague and friend, chef Richard Carstens, and formed RiffelCarstens, a business partnership that is a separate entity from the Reuben restaurants. Calling on their years and expertise in the industry they will undertake consulting, curate businesses and bespoke events.
The two award-winning chefs who share a passion for the culinary arts, are innovative and have stamped their mark on SA’s restaurant industry.
We’ve never doubted their expertise nor the potential success of the popular chefs, but is a new venture for the duo with fingers in many pies perhaps spreading themselves too thin?
reubens@mweb.co.za
CROWNING GLORY
Much has been said and written about the affable and unassuming bearded West Coast chef Kobus van der Merwe — and his team — of the tiny Wolfgat Restaurant (it seats 20 people) in Paternoster recently named Restaurant of the Year at the inaugural International World Restaurant
Awards announced in Paris. Not to detract from this incredible accolade for a dedicated chef and team, there are so many restaurant awards — this is the latest — it’s difficult to keep up. Which one carries most weight and which is the best?
The best is the best and Van der Merwe’s win has stirred up huge interest — local and global diners, within hours of the announcement, were snapping up reservations at the restaurant.
And take pity on Van der Merwe as the floods of requests for interviews have left him with no sleep. It’s demanding being a superstar.
Life at the Wolfgat in the fishing village may never be quite the same. Just a thought, how long can a soughtafter eatery sustain a seven-course menu based on foraging for indigenous ingredients? But knowing the resourceful Van der Merwe, he will make a plan.
Not to dilute his huge achievement, but back in 2014 The Sunday Times Food Weekly Cookbook of the Year competition noted that this unique chef’s unwavering talent was on the boil when his first cookbook, Standveldfood, won the prize for the most innovative newcomer. Sterkte ouboet.
wolfgat.co.za
MEALS ON BIG APPLE WHEELS
Chef Luke Dale-Roberts is used to cooking for the rich and famous and his invitation to cook in New York is no different except this meal is unique in that it’s all about goodness — using good food to raise money for a good cause.
Dale-Roberts has been invited with a trio of award-winning chefs to collaborate with Chef Daniel Boulud of Restaurant DANIEL in the Big Apple’s Citymeals on Wheels Sunday Supper on March 10. The “supper” brings together leading chefs from around the world for an evening of cooking and fundraising.
Citymeals was founded in 1981 and has delivered 56 million meals throughout New York. Proceeds from the supper go directly to Citymeals.
It is an opportunity for the invited chefs to showcase their signature restaurants and home countries, and Dale-Roberts is serving butter-roasted langoustine, snoek brandade, lightly smoked snoek extraction, mushroom jam, black truffle and savoy cabbage.
The award-winning chef and his wife, Sandalene, played a key role in the inaugural Signature of Hope gala evening, hosted at The Test Kitchen in Cape Tow, which raised R1.2m for the Smile and Avela Foundation.
danielnyc.com; testkitchen.co.za