Category: Food

South Africa, Cape Town, Tuesday, 1 July 2025;SALON continues to cement its reputation as one of the most innovative fine-dining destinations in the city, with an ever-evolving multi-course menu fusing global inspiration with dishes rooted in the seasons and a sense of place.

SALON’s globe-trotting fine dining experience has been crafted by award-winning restaurateur Luke Dale Roberts and Executive Chef Carla Schulze, who collaborate on an inventive menu that takes inspiration from both the bountiful produce of the Cape and Dale Roberts’ international culinary career.

Since opening in Cape Town’s Old Biscuit Mill creative hub in 2023, the SALON experience has become increasingly refined, now featuring elegant white tablecloths, bespoke crockery, eye-catching stemware, and an expanded tasting menu. Originally inspired by Dale Roberts’ travels over the past twenty years, the menu has since evolved to emphasise seasonality, incorporating global influences from the flavours and ingredients that inspire Luke and Carla, all while maintaining a spirit of constant innovation. 

“As we move the menu forward into our third year, we are increasingly spotlighting seasonal ingredients,” says Schulze. “We’re closely focused on using produce when it’s truly at its peak in terms of flavour and texture, and pairing that with the global-inspired flavours and creativity that have always been the hallmark of SALON.” 

The SALON experience begins with a selection of Snacks, complemented by Seasonal Cocktails,  in a tantalising introduction to the culinary creativity to come. During the Cape winter, a delicate prawn taco blends Thai flavours with vibrant Cape citrus. Morels are filled with a truffle chicken mousse and bathed in a rich celeriac tea, while – in another tribute to hearty root vegetables – Jerusalem artichokes are the hero of a savoury Japanese chawanmushi. And, of course, since no journey is complete without biltong and nuts for the road, Schulze and Dale Roberts serve a delicate bowl of richly marbled wagyu biltong atop chestnut and quince. 

That may sound like a meal in itself, but these delicate snacks are simply there to whet the appetite. For this is only the beginning of the menu, with diners given the option to choose between the eight-course Global Tasting Menu, or the compact six-course Explorer Menu.

While each plate is a masterclass in the alchemy of local produce and global inspiration, SALON has evolved to place the ingredients front and centre in the dining experience.

Snacks arrive in a bowl filled with the seasonal produce that inspired them. Local cheeses are shaved tableside on a girolle, the delicate rosettes taking pride of place in the imaginative ‘Bread’ course. The duck suzette – of breast dry-aged for seven days – is flambéed tableside and plated with a citrus emulsion and silky duck jus.

At SALON the addition of tableside service is about adding layers to the experience, says Dale Roberts: “I avoid any theatrics that don’t make the dish taste better. If we’re going to make things a little more entertaining with service at the table, it has to be to enhance the dish, whether that’s how it looks on the plate or how it tastes. But I really love some of the service elements that make fine dining a bit more playful. I mean, how can you not love a flambée at the table, you know?”

A prime example of this considered service comes in the savoury twist on a classic Sicilian cannoli; at SALON, made with Canadian snow crab and served atop a splash of beetroot elixir. “It looks a bit like a Jackson Pollock!” says Schulze. But the final flourish is the bowl of nitro-frozen wood sorrel pesto, which scatters across the plate in an ephemeral cloud to infuse a hit of zesty acidity in each bite. It’s the perfect fusion of form and function. 

Working in harmony with each plate are the wine and non-alcoholic pairings offered across both the Global Tasting and Explorer Menus. Each pairing has been carefully selected by SALON’S award-winning sommelier Tadiswa Chikwanha, who has transformed the beverage experience at SALON, introducing Seasonal Cocktails and refining the wine list of boutique Cape estates.

Born in Zimbabwe, but raised in Cape Town, Chikwanha cut his teeth at one of the city’s leading wine bars and restaurants, honing the skills that landed him the title of top-performing Zimbabwean sommelier at the Stellenbosch Wine Routes Ubuntu Trophy 2023.

With extensive hospitality experience, Chikwanha holds qualifications from the UK-based Wine & Spirit Education Trust (WSET), and certification through the South African Sommeliers Association.

“I am on my journey with wine, and this is an exciting new chapter,” says Chikwanha, who exudes a quiet maturity. “I believe that the perfect food and wine pairing takes a few palates, and at SALON I’m excited to work with some of the most respected chefs in the industry.

Chikwanha has also helped to shape the final act in the SALON experience.

After the dessert course has been cleared, and with the gentle ring of a brass bell, the Nightcap Trolley arrives tableside. Stocked with a curated selection of local spirits and liqueurs, diners end the evening with a preferred nightcap. Whether it’s an aged brandy from a celebrated local distillery, fiery ‘mampoer’ or a classic Amarula cream, it’s the perfect accompaniment to one last surprise from the kitchen.

“We end the evening with a tribute to our location,” says Schulze. “The first biscuit made here in the Old Biscuit Mill was a Romany Cream, and so we wanted to celebrate where we are with our own take on the classic.”

And so, the final taste at Salon is, fittingly, a Romany Cream macaron, and it perfectly encapsulates what Dale Roberts, Schulze, and their brigade of chefs have created. A dining experience that is both playful and creative, entertaining yet delicious, and all while remaining deeply rooted in the seasons and a sense of place.

The Global Tasting menu is priced at R1690 per person and available for dinner service whilst the Winter Explorer menu is priced at R875 per person.  These menus are also available with an optional beverage pairing menu with dishes matched to one of the small-batch wines or cocktails. 

SALON is situated at the Old Biscuit Mill, 375 Albert Road, Woodstock, Cape Town and is open for dinner from Tuesdays through to Saturdays.  For bookings and more information visit www.salonct.co.za or call 087 093 5890 during normal business hours.

Cape Town, 2 July 2025 | In a high-energy, sports-themed episode of The Taste Master SA, contestant Tinyiko Sithole bid an emotional farewell to the competition — but not without leaving a bold impression and a powerful message about African food heritage.

This week’s challenge was all about bringing big flavour and high stakes to the plate. Under the guidance of guest chef Dion Vengatass, the contestants were tasked with creating the ultimate game-day snack platter, judged by none other than former Springbok stars Rudy Paige and CJ Stander.

As her time on The Taste Master SA comes to an end, Tinyiko reflects on her journey so far and shares some insight into what comes next.

Tinyiko, game day is all about bold flavours and big energy. What was your inspiration behind the snack platter you prepared for this challenge?

The game-day snack platter is African-inspired. Sorghum, Marula, and Matomani are indigenous to the African continent — and all three of these ingredients are also enjoyed as snacks. The snack platter is a celebration of our food heritage.

This week’s challenge was under the guidance of Chef Dion Vengatass and judged by two rugby legends. What was it like cooking for that kind of lineup, and did it add pressure to the moment?

In every challenge, I’ve never cooked specifically for the judges’ preferences or palates. I treated this challenge as an opportunity to let the judges into my world, and the flavours that my family enjoys and celebrates. This was an opportunity to introduce the judges to new flavours and ingredients.

The game day challenge really tested everyone’s creativity and timing. Looking back, is there anything you would have done differently in the kitchen?

There’s nothing I would have changed. I presented the judges with what I had envisioned, and I’m proud of that.

You’ve spoken so beautifully about the influence of your mom and grandmothers on your cooking. How does their legacy come through in your dishes?

The matriarchs have laid a great foundation for my cooking journey. My mom and grans gave me the “how to” in cooking, and through my experiments in the kitchen, I’m strengthening that foundation and adding new flavours and techniques.

You bring a unique blend of tradition and modernity to your food. How do you plan to continue building your brand and sharing that perspective with a wider audience now that your time on the show has come to an end?

My brand has always been about celebrating and documenting our traditional food. Being on The Taste Master SA season six is part of building and growing that brand. I’ll continue to share my work through my cooking page, LetsCookMzansi – be sure to follow me on there!

What’s the one dish from your Taste Master journey that you’re most proud of – and why?

The Matomani wagyu burger I made was my favourite dish I made. This was an experiment that was such a hit — it proved to me that there are many ways to incorporate indigenous ingredients into our cooking. The Matomani burger is a celebration of my uncle, our heritage, and indigenous ingredients. I know my uncle will enjoy the flavours of the Matomani burger.

Finally, what’s next for Tinyiko Sithole? Are there any exciting food content plans, projects, or collaborations we should look out for?

Yebo, yessss! Stay tuned to all my social media pages for all the information. My goal is to make indigenous ingredients and traditional food accessible and visible – and I hope everyone joins me on this journey.

While her journey on The Taste Master SA may have come to an end, Tinyiko Sithole’s flavourful path is just beginning – and South Africans can expect to see (and taste) much more from her in the months to come.

Catch new episodes of The Taste Master SA’every Tuesday at 19:30 on SABC 2, with repeats on Wednesdays at 13:00 and Sundays at 16:00. For more information, visit www.thetastemaster.co.za and make sure you follow The Taste Master SA on Facebook, Instagram, TikTok and X.

Cape Town, 19 June 2025 | In a heart-wrenching twist that left viewers shocked, The Taste Master SA served up its most emotional moment yet with a double elimination. Fan favourites Xolile Makutoana and Meggan Volkwyn were both sent home in an episode that tested the finesse, technique, and restraint required for fine-dining desserts — all set within the elegant world of The Happy Uncles, South Africa’s first Halaal fine-dining restaurant.

Guided by the meticulous Chef Anwar, the challenge demanded that contestants create desserts that would not only surprise and delight, but do so with the sophistication befitting a Michelin-standard menu. The pressure was sky-high, and despite their talent, both Xolile and Meggan bid farewell to the competition.

As they reflect about their time in The Taste Master SA kitchen, Xolile and Meggan open up about their journey, their challenges, and what’s next on their culinary horizons.

Xolile Reflects: Embracing Challenges and Homegrown Dreams

This elimination came as a real surprise! How are you feeling after such an emotional episode?

I’m feeling a mix of emotions after the elimination. It was definitely tough, especially knowing it was a double elimination. I had a game plan worked out, but the stress of the situation made it challenging. I tried to stay focused on the task at hand, but deep down, I knew my chances of making it through were slim. It’s disappointing, but I’m also proud of how I approached the challenge.

Desserts at a fine-dining level can be notoriously tricky. What was the biggest challenge for you in this particular task at The Happy Uncles?

The biggest challenge for me at The Happy Uncles was really understanding the brief and the vision they shared. I wanted to create a dessert that expressed happiness, so I ended up making it quite bold, and I guess I went a little too loud. Looking back, I realize I should have focused on making it more elegant and refined, which is key in fine dining.

Your baking style beautifully blends tradition and innovation. How did you channel that in this challenge?

In everything I do, I always ask myself how I can infuse something new while keeping it inviting. For this challenge, I aimed to create something that could be made at home using ordinary ingredients that anyone might have in their pantry or kitchen. I believe I succeeded in achieving that goal, but I focused more on a homey feel rather than aiming for fine dining. It was about creating a dish that feels accessible and enjoyable for everyone.

You’ve spoken about honouring your community’s legacy through food. What message would you love people to take from your time on the show?

The message I would love people to take from my time on the show is the importance of hard work and perseverance in achieving your dreams. It’s easy to get caught up in dreaming about success, but true achievement comes from the effort you put in. Despite our backgrounds or circumstances, we have the power to rise above and pursue what we want. I’ve learned so much during my time here, and I wouldn’t trade that experience for anything. So, if you have a dream, believe in it, and take action to make it a reality.

Now that your journey on the show has ended, what’s next on your culinary journey?

Now that my journey on the show has ended, I’m excited to focus on my culinary dreams. My plan is to foster my dream of owning a bakery and to work on building my small business as a home baker (Explorer Cake SA). I’m also looking to explore the opportunities to study culinary and continue focusing on personal and professional growth as I develop my skills and brand.

Megann’s Journey: Nerves, New Flavours, and Grand-Maternal Wisdom

What went through your mind when you realised this was going to be a double elimination?

OMG!! As if the finesse and intricate technical skills of fine dining dessert isn’t challenging enough, now my nerves are through the roof, blood is rushing to my head, and it’s time to up the ante.

Looking back, is there anything you would have done differently during the challenge?

I shouldn’t have made a frozen element. I should’ve just kept it as a cream. But anyway, wrong call. I probably would have changed my dish completely and done something more of a koeksister vibe with my coffee crémeux and a caramel instead of including a fruit gel, but hey, I wanted to explore flavour profiles inspired by our Masterclass with the incredible Chef Anwar.

You’ve spoken often about the influence of your grandmother and those early Sunday bakes. What’s the best piece of culinary advice she’s shared with you?

A tidy kitchen is a functional kitchen and baking is muscle memory – you’ve got to keep exercising it, make the same recipes multiple times, multiple ways, and you will finesse it.

Your dream of starting a café and baking school for kids is so inspiring. Has this experience helped you move closer to that goal?

Definitely! The Taste Master SA has played a role in conceptualising how I want that space to look and, of course, menu options. Ideas are flowing, plans are coming together. My kitchen at home has literally become a test kitchen now. The team challenge was significant for me – it definitely helped me thinking more in a collaborative direction for the café scene. Let’s see what happens.

What has this experience taught you about your own creative potential in the kitchen?

This experience has pushed my creativity to an extent I never imagined. Each challenge has helped me be more innovative, pushing me to experiment with flavours and presentation styles. I mean, winning that fine dining team challenge was incredible, scoring high on agility is always a plus. Also, I’ve learned to embrace the unexpected. There will always be mishaps in the kitchen; how else will we create edible masterpieces? Finally, the valuable feedback from Chef Zola is literally a springboard for growth. She sees your potential and really nurtures the elements that she can see need improvement.

While their journey on The Taste Master SA has concluded, both Xolile and Megann leave with invaluable experience, new insights into their own potential, and clearer paths forward for their respective culinary dreams. The competition continues, but these two contestants have undoubtedly left their mark.

Catch new episodes of ‘The Taste Master SA’ every Tuesday at 19:30 on SABC 2, with repeats on Wednesdays at 13:00 and Sundays at 16:00. For more information, visit www.thetastemaster.co.za and make sure you follow The Taste Master SA on Facebook, Instagram, TikTok and X.

The whisky glass is no longer just raised by the old guard. Across South Africa, a new wave of curious, culturally tuned-in consumers is transforming what whisky drinking looks like — and more importantly, what it feels like.

“They’re young, driven, and discerning,” says Lifa Bakana, Senior Brand Manager at Edward Snell & Co. “This next generation of whisky drinkers aren’t just drinking for taste — they’re drinking for meaning. For them, premium spirits are expressions of identity, culture, and ambition.”

South Africa’s New Premium Palate

Across the country, the premiumisation of the spirits sector has taken hold with Gen Z and Millennials are behind this surge, seeking spirits that carry more than just status, they want storytelling, substance and style in a bottle.

“The luxury beverage space is being redefined by people who prioritise how and why they consume,” Bakana continues. “Glenfiddich has been quick to recognise that today’s drinkers value authenticity and craftsmanship over pretence. They want to understand the process, the people, and the provenance behind every pour.”

Glenfiddich: A Legacy Reimagined for the Now

As the world’s most awarded single malt Scotch, Glenfiddich has become a lodestar for the new generation of drammers; the makers, the creators, the modern leaders forging their own paths.

Its iconic 12-Year-Old expression is often the gateway. With fresh pear notes, a subtle oakiness and a creamy finish, it’s approachable yet complex, much like the drinkers it attracts. “It’s a beautifully balanced introduction to single malt whisky, and a great example of Glenfiddich’s pioneering spirit,” he says.

Then comes the 15-Year-Old, matured in European, American oak and sherry casks, and uniquely mellowed in the Solera Vat. “This is where Glenfiddich leans into its innovation and mastery. The 15 is warmer, spicier, richer and ideal for the more adventurous whisky enthusiast,” he explains.

For those looking to elevate their experience even further, Glenfiddich’s rare editions like the Gran Reserva 21-Year-Old, finished in Caribbean rum casks, bring bold new flavour profiles to the table with hints of toffee, fig and banana, rounded with warmth and elegance.

Experience Over Everything

Bakana notes that this is a generation less interested in status symbols and more in emotional currency. “They want to feel something, a connection to a legacy, a place, a moment. Glenfiddich offers that,” he adds. “From intimate tasting evenings hosted in design-forward spaces, to storytelling-led campaigns that celebrate maverick thinkers, the brand speaks to an ethos of intentional living.”

“When we create experiences around Glenfiddich, we’re not just showcasing whisky, we’re building a universe,” he says. “It’s about creating moments of pause and appreciation. Whisky becomes the anchor to something bigger.”

The New Whisky Archetype

So, who is this new generation of whisky drinkers?

“They’re creators, tastemakers, professionals, and explorers. They’re as likely to discuss notes of honeyed spice as they are to dissect the design of the bottle,” Bakana explains. “They’re building collections not just to consume but to celebrate. And at the heart of it all, they are seeking quality with purpose.”

“Glenfiddich doesn’t just fit into their lives, it reflects it,” he says. “That’s why it’s not just a drink of choice; it’s a companion to ambition.”