Nadia Louw Smith of Clos Malverne.
Where were you born?
Cape Town
How long have you been in your present job?
I’ve been here one year since the restaurant opened
What is your favourite dish to cook?
My marinated duck breast with star anise and orange
What is your favourite dish to eat?
Steak, medium rare
What’s the best thing about your job?
I love that I’m on a working farm, it’s family owned, it’s nice and peaceful with beautiful views and an organic vegetable garden.
What’s the worst thing about your job?
Paper work. It drives me mad.
Can you name a restaurant in Cape Town you like?
Beluga
If you were not a chef what would you be doing?
Food stylist or food critic. It would have to involve food.
What’s your favourite food memory?
I was in Thailand recently with my best friend who is a chef.
We went for dinner on the roof top of the Dusit Hotel in Bangkok
We had the 7 course tasting menu. It was out of this world.
I nearly cried with happiness.
Restaurant @ ClosMalverne.
021 865 2022
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Great seing this commentary on a young chef working out of a very small kitchen, yet service is swift and spot-on, and the welcome and warmth of the staff, refreshing. Stellenbosch certainly is buzzing both in the town and surrounds with everything from fine dining venues to cafe culture. Clos Malverne identifies and recognises that you have to cater for local tastes and foreign visitors. Waiter Oliver was a gem. Loved the open verandahs and the views, but then Devon Valley is so much more tranquil than much of the surrounding areas in the Winelands. Decor wise, and this obviously not a chef problem, my companions were not too wild about the carpeted main restaurant srea, its a bit of a dated look. Otherwise great food, wines by the glass if wanted and great loo’s! may it prosper.