With the relaxed atmosphere of Eikendal’s Cucina di Giovanni and the friendly approach of Chef Ballot, you’re in for a treat at this Winelands gem. Ballot showcases his approach to cooking through creative new recipes and taste combinations, grounded in traditional Italian fare.

Since our one true love is chocolate, we want to put it in everything this Valentine’s Day. So we decided to challenge chef Ballot to create a unique chocolate-inspired savoury dish just for MyKitchen. He rolled a scrumptious pork loin in a cocoa-coffee rub, that resulted in the yummiest, crispiest crust when it arrived on the plate. Served with carrots, baby marrow and a white chocolate and cranberry sauce (white chocolate, coffee and pork are a match made in heaven, by the way), we ate every last bite.

But for now, take a look at what we got up to on shoot day and get Chef Westley’s heavenly rich recipe in the February issue of MyKitchen, on sale now at Spar, Clicks, Exclusive Books, Van Schaik Bookstore, Engen, BP, Caltex and Total.

Videography: Imaad Griffiths/HSMimages
Photography: Juliette Bisset

The post Behind the scenes at Eikendal Vineyards with chef Ballot Kicherer Badenhorst appeared first on MyKitchen.

Over at Haute Cabrière, it is all about celebrating seasonal, locally sourced and organically farmed food through their menu of classic dishes – with a modern twist, of course. For Chef Westley, it’s a no-brainer, having grown up on his grandparents’ farm. From there, he followed his dream of studying to become a chef. Now, he finds himself cooking alongside Nic van Wyk at the iconic Haute Cabrière Restaurant & Terrace.

By Jana du Plessis & Roxy Greeff

To celebrate the month of love and our one true love, chocolate, we challenged Chef Westley to create a choccy-inspired savoury dish just for us, but in true Haute Cabrière style, of course. We were definitely not disappointed as we scooped up every bite of his grilled springbok leg and dark chocolate sauce, served with grilled peaches and crispy kale. This dish pairs surprisingly well with the vineyard’s Pierre Jourdan Bell Rose, and we enjoyed a glass or two with our meal as cellar master Takuan explained to us that you can serve sparkling wine with almost anything, should you be worried as to what to give your guests to sip at dinner.

But for now, take a look at what we got up to on shoot day and get Chef Westley’s heavenly rich recipe in the February issue of MyKitchen, on sale now at Spar, Clicks, Exclusive Books, Van Schaik Bookstore, Engen, BP, Caltex and Total.

Videography: Imaad Griffiths/HSMimages
Photography: Juliette Bisset

The post Behind the scenes at Haute Cabrière with chef Westley Muller appeared first on MyKitchen.