We hope you’ve all been watching Season 2 of Sarah Graham’s Food Safari as religiously as we have! This exciting series has followed renowned food blogger and Chef Sarah Graham on her journey from Zimbabwe all the way to our fair city of Cape Town. 

​The last episode will air this Sunday, 31 January on M-net at 2 pm. Previously Sarah Graham’s Food Safari has enjoyed the 6pm time slot before Carte Blanche so be sure to make note of this time change. We’re sure you don’t want to miss the final instalment of this charming series. 

​Over 10 episodes (the tenth airing Sunday), Sarah has travelled to some truly exquisite South African destinations. Last episode (episode 9) saw Sarah in Knysna, surrounded by the gorgeous scenery of the Kynsna Lagoon and forests. We watched enviously as Sarah took a scenic boat ride on the lagoon and our mouths watered at her seafood dinner! 

​The next day Sarah went on a real safari at the Gondwana Game Reserve, just outside of Mossel Bay. This was a wonderful adventure for Sarah and the viewers who got to see the big 5! After this memorable experience, Sarah was back in the kitchen cooking up a delicious selection of her favourite South African dishes!

Without giving too much away, episode 10 will end the series on a high note as Sarah finally arrives in the Mother City. Her first stop is the Overture restaurant in Stellenbosch where Sarah and one of SA’s top executive chefs, Bertus Basson will source local and exotic ingredients to create some truly unforgettable dishes!

​For the perfect end to a spectacular 7 weeks, Sarah will host a sunset finger feast overlooking the picturesque Atlantic Seaboard for some friends and family.  This final feast will celebrate what is at the heart of the series; the unbelievable joy that goes along with good food and sharing it with the ones you love. 

​If you happen to miss Sunday’s episode there will be a repeat on Tuesday at 8:30 and 15:00 as well as on Thursday at 7:30. 
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To try out some of Sarah’s amazing recipes at home visit her website at: http://afoodieliveshere.co.za. Here you can also learn all about Sarah and her culinary journey!

​Seven South African chefs were announced as ‘Trailblazers’ in the 2015 WWF-SASSI Trailblazer Awards, held at The Table Bay Hotel, on Cape Town’s V&A Waterfront on Monday, 30th November 2015.
 
The seven awarded chefs are:
 
Chef Peter Pankhurst - Savoy Cabbage Restaurant
 
Chef Greg Coleman - East Head Café, Knysna
 
Chef Michelle Theron - Pierneef à La Motte
 
Chef Jocelyn Myers-Adams – Table Bay Hotel
 
Chef Hylton Espey - Equus at Cavalli Wine Estate
 
Chef Sias Tabambi - Harbour House Restaurant
 
Chef Jonathan Japha - Black Sheep Restaurant
 
Building on the phenomenal success of SASSI’s "Green, Orange, Red” guide amongst the South African public, the SASSI Trailblazer Awards recognise and celebrate chefs who are actively championing sustainable seafood practices in their restaurants.

Pavs Pillay, SASSI Programme Manager at WWF-SA, commented, “Our partnerships with chefs are inspired by a love of seafood and a shared commitment to help restore our overexploited seafood species. The chefs we are recognising have gone the extra mile in advocating the sustainability message.”
 
A previously awarded Trailblazer, and now Mentor, Chef Brad Ball of Peddlars & Co. in Constantia, Cape Town, added; “Chefs serve as the gatekeepers for the food and hospitality industry and therefore play a critical role in leading market forces and influencing popular taste. The reality is that chefs who support and promote ocean-friendly seafood can help ensure that there are fish to catch and enjoy tomorrow. My role is to do this, and to make up-and-coming chefs aware of what’s at stake.”
 
Clare Mack, of Spill Communications, and the awards organiser, said, “It’s gratifying to see, in the third year of these awards, that many restaurants are adopting sustainable practices in seafood, without any intervention or prompting. Sustainability is now mainstream, it has really caught on.”
 
The criteria on which the restaurants and chefs were assessed were:
               The restaurant’s seafood sustainability policy;
               The effectiveness of their communication of their seafood sustainability practices to their customers, employees and suppliers;
               Their level of engagement in communicating their seafood sustainability practices to a wider audience (e.g. via social media, TV appearances, etc.);
               The ‘Trailblazer factor’ i.e. those chefs and restaurants that are going the extra mile in promoting and supporting seafood sustainability.
 
The SASSI Media Award for 2015 was won by Daisy Jones, a journalist, for her cookery book, Star Fish, published by Quivertree Press. Daisy’s cookbook is a collection of recipes using only green listed seafood.
 
To find out more information on sustainable seafood choices visit http://wwfsassi.co.za/

Graciales is a new eating experience located at Peddlars & Co. in Constantia.

The emphasis at Graciales is on sociability and the sharing of food.

The food: expect the unexpected! Small plates of deliciousness, perfect for sharing with friends and family.  Sticky Pork Belly with Salted Caramel, Beef Tataki and Chicharrónes with Hot Sauce – dishes jumping with flavour.

The drinks: the wine list focuses on the Constantia Valley Estates and there is a crafted menu of classic cocktails.

Award-winning Chef Brad Ball is passionate about sustainability. This is reflected in the produce he uses.

The Graciales interior is funky and bright. This inviting space spills out onto the terrace beneath the oak trees.

“The food at Graciales is about exciting taste buds and people enjoying themselves.” says Brad Ball.

Graciales Opening Times

Monday – Thursday 3pm to 11pm
Friday – Sunday 12pm to 11pm
 
Peddlars & Co.

Spaanschemat River Road, Cape Town, 7806

Telephone: 021 794 7747

Email:  info@peddlars.co.za

Website: www.peddlars.co.za 

Facebook:  www.facebook.com/Peddlars 

Twitter:  www.twitter.com/PeddlarsandCo   

Where were you born?

Tokyo, Japan.

How long have you been in Cape Town?

I arrived in 1989 and never left.

What do you like to eat?

I eat rice with meat during the day and then rice with seafood at night.

I do not like spicy food.

What is the best kind of fish to go with sushi?

The best fish is the three types of tuna which are at their best in June and July.

What’s so important about Sushi rice?

The essence of sushi rice is the mix of vinegar, sugar and salt.  It’s very important to get this right.

What do you think it the right drink to go with Sushi?  Sake, wine or beer?

Sake is really good to drink with Sushi.

What do you think is special on your menu?

I think the tempura is excellent; light and crispy. We use special flour from Japan.

Why do Cape Town people love Sushi so much?

I don’t know. It could be the soy sauce or the mayonnaise. Some Capetonian’s like mayonnaise with their Sushi but I don’t do this because for me it’s not the way it should be. Maybe they think sushi is low calorie.

What will be a dish you are cooking tonight?

I will be using a local fish for a hot dish, steamed fish Japanese style.

Chef Koshi, how old are you?

That is my secret.


Kyoto Gardens Sushi
Kloof Nek Road, Tamboerskloof,
Cape Town
@KyotoSushiCT
021 422 2001

Watch Vicky Gurovich mix, blend, pipe and create her way to become the Huletts Pastry Chef of the Year 2012.

Competing against some of the best pastry chefs in South Africa, Vicky won the title for her three creations of cocoa streusel with peanut and praline ganache, banana caramel and Valrhona Nyangbo chocolate; granadilla and passion fruit macaroons with poppy seeds; and a deconstructed trifle.

And she’s also been selected by Eat Out editor Abigail Donnelly to prepare the desserts on the night of the Eat Out DStv Food Network Restaurant Awards – she’s a talented woman!