We Are What We Eat

Hello May!

In every bite, a story lies,
A whisper of the earth and skies,
Fruits of labour, fields' embrace,
Nourish more than just our face.

 

An apple's crunch, a bread's warm soul,
Connects us to the making whole,
From seed to table, life’s refrain,
In what we eat, our roots remain.

 

Choices on our plate we make,
Shape the health we give and take,
For what we nourish, day by day,
Defines our strength along the way.

So let us choose with a mindful heart,
To feed our bodies, minds, and art,
For in the food we cherish, see -
We are what we eat, truly.

As we reflect on the deep stories woven into what we eat, it's also essential to ensure that when we dine out, we're supporting establishments that prioritise high-quality, authentic, and thoughtfully prepared food. 

What transforms a restaurant from merely "good" to the highlight of dinner party conversations?

Is it the allure of an acclaimed chef, the charm of a vineyard setting, or a wine list so enticing you can't resist another glass?

Perhaps it's the magic of a unique experience that you wish time would stand still. South Africa's dining scene is thriving like never before, driven by innovation, cultural pride, and a hunger for moments that linger long after the last bite.

At the heart of this evolution is a growing demand for authenticity, whether through intimate farm-to-table gatherings or bold fusions that redefine local flavours. From award-winning tasting menus that turn traditional flavours on their head to foodies savouring South Africa's finest ingredients, South Africa's dining scene has never felt more dynamic.

Local Delights

One place that gets it right is Good To Gather in Stellenbosch. Tucked away on Rozendal Farm, this 35-seater gem is only open three days a week. There is no set menu, no fuss - just fresh, seasonal ingredients cooked with care by husband-and-wife duo Luke Grant and Jess Shepherd.

 

This type of small, hands-on dining is becoming increasingly sought after, particularly across the Cape. Reverie Social Table, Table at de Meye, and Eatery at Winshaw Vineyards are known for their homely, slow-paced dining experiences that make every meal feel incredibly personal.

Heritage on a Plate

Township Foods & Modern South African Comfort Dishes

South Africa's urban migration led to the creation of vibrant township cuisines, merging indigenous cooking with Dutch, British, and Cape Malay influences.

Street Food Favourites:

  • The Gatsby: A colossal sandwich stuffed with chips, steak, polony, or calamari, often topped with tangy atchar.

  • Vetkoek: Deep-fried dough buns filled with savoury mince or sweet jams.

  • Slap Chips: Soft, vinegar-soaked fries, renowned for their tangy, salty kick.

  • Walkie Talkies: Chicken feet and heads are considered a delicacy in many townships.

  • Chakalaka: A spicy vegetable relish often paired with pap or bread.

THE GREAT GATSPY

INGREDIENTS:

  • 2 large potatoes, boiled, peeled and sliced one-centimetre thick

  • 500g sirloin

  • 1 tsp salt

  • 1 tsp black pepper

  • 1 tbsp creamy mayonnaise

  • 1 tbsp softened butter

  • 1 large ciabatta

  • ½ crispy lettuce head,

  • leaves only

  • 1 red onion, sliced

  • 1 tomato, sliced

  • 2 tbsp mint chutney

  • 3 tbsp creamy tikka masala sauce

For the mint chutney (Makes 200ml)

  • 1 cup mint leaves

  • 6 spring onions, sliced

  • 3 green chillies, sliced

  • 1 tsp ginger, peeled and minced

  • 1 tsp fish sauce

  • 1 tsp garam masala

  • 60ml lemon juice

  • 50ml vegetable oil

For the creamy tikka masala sauce

  • 2 garlic cloves

  • 1 thumb-sized piece of fresh ginger root

  • 1 tsp cayenne pepper

  • 1 tbsp smoked paprika

  • 2 tsp garam masala

  • 1 tsp sea salt

  • 2 tbsp peanut oil

  • 2 tbsp tomato purée

  • 2 fresh red chillies

  • 1 bunch fresh coriander

  • 1 tbsp desiccated coconut

  • 2 tbsp ground almonds

  • 1 tsp cumin seeds

  • 1 tsp coriander seeds

  • 1 can of chopped tomatoes

  • 3 tbsp plain yoghurt

  • 80ml cream

GNOCCHI PREPARATION INSTRUCTIONS:

Place the potato slices over medium heat and season with salt. Braai until they start to crisp (about 15 minutes).

Season the sirloin evenly. Sear over high heat for about four minutes, then cook for another 20 minutes over low heat. Remove from the heat and leave to rest for seven minutes. Slice lengthwise into one-millimetre-thin slices.

Mix the mayonnaise and butter. Slice the ciabatta lengthwise through the middle. Smear the mayonnaise mix evenly over the bottom part of the ciabatta.

Place the lettuce leaves on the bottom, then the onion and tomato. Drizzle with mint chutney.

Layer the sirloin slices evenly on top. Dollop the creamy tikka masala sauce over the sirloin and top with the remaining piece of ciabatta.

 

Mint chutney

Blend all the ingredients until smooth. Refrigerate for up to three days.

 

Creamy tikka masala sauce

Peel the garlic and ginger. Toast the spices in a dry frying pan over medium-high heat for a few minutes until golden brown and smelling delicious. Remove from the heat.

Grind the toasted spices in a pestle and mortar until fine, or place them in a food processor and whiz to a powder. Either way, once the spices are ground, mix them in a food processor with the rest of the ingredients (except the tomatoes, yoghurt, and cream) until you have a smooth paste.

In a saucepan, mix the spice paste, tomatoes, yoghurt, and cream and cook over medium heat until reduced by half. Stir often to prevent burning.

Good Food for Less

CHEAT'S SOUFFLÉ WITH THREE CHEESES

SERVES 6

Depending on how you look at it, this is either a giant eggy pancake or a giant doughy omelette.

You can play with the cheeses as much as you want, but I like to keep things light by always including cottage cheese.

INGREDIENTS:

  • 30g butter, plus extra for greasing

  • 50g plain flour

  • 1 tsp caster sugar

  • 1 tsp baking powder

  • 6 eggs, beaten

  • 225ml whole milk (see tip below)

  • Sea salt and freshly ground black pepper

  • 200g cottage cheese

  • 350g Monterey Jack cheese, grated (if unavailable, use Port Salut, mild Cheddar or Edam)

  • 75g cream cheese

  • 2 large floury potatoes

COOKING INSTRUCTIONS:

Preheat the oven to 180°C/Gas 4.

Butter a 20 x 30cm baking dish.

Mix the flour, sugar and baking powder in a bowl. Make a well in the middle and add the beaten eggs, milk and a pinch of salt and pepper.

Beat well.

Stir in the cottage cheese and grated cheese.

Dot small lumps of the cream cheese and butter over the egg mixture, then fold in with a spoon.

Pour into the greased baking dish and bake in the preheated oven for 30-40 minutes until golden and set all the way through.

This is ideal served with a light tomato and watercress salad.

As we explore the rich tapestry of South Africa's culinary landscape, from farm-to-table gems to vibrant township flavours, one thing remains clear: food is more than sustenance; it's a celebration of culture, community, and tradition.

Whether savouring a carefully crafted tasting menu or enjoying a humble street food favourite, each bite connects us to stories, history, and the land itself.

So, next time you sit down for a meal, remember that what we eat truly shapes who we are.

Here's to discovering new flavours, honouring old ones, and always approaching our plates with mindful appreciation.

Until next time, happy eating!

Let us know what you think in the comments!

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More Than a Name — It’s a Way of Living (and Eating)

YOLO (You Only Live Once) was born from a deep love of flavour, a refusal to settle for bland, and the belief that food should feel as good as it tastes.

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