Mile 500 - Five Hundred at the Saxon

Appears in

Published 2018

About

After a year at the Radisson, I took over as the Executive Chef for The Saxon hotel. This meant overseeing all of the hotel’s cuisine, but with a special focus on Five Hundred, a fine dining restaurant which we opened in 2012. Strangely enough, it was here, in the centre of this bustling city, that I built my first vegetable garden. Everything that we did at Five Hundred was dictated by produce ...

I came from Cape Town, where I had worked on two wine estates, and I had never had a proper vegetable garden. Unbelievable, I know. Here I was in the middle of Joburg and I decided that we should have a vegetable garden. Where? On the roof, of course. This sums up this city to me. Anything is possible. Opportunity is everywhere. Just do it.

'Brilliant app for foodies'

'Spotify of cookbooks'

In this section

Broad bean, coconut water and rose geranium soup, kale crisps

Pork neck, rhubarb, red cabbage marshmallows, blueberries

Lamb in a pond of loveliness

Langbaken Williston cheese, gem squash, biltong, koeksister

Lamb rump, mebos, pumpkin fritters

Downtown

The licensor does not allow printing of this title