Select Page

Word on the street – part 2

Dec 10, 2017 | Design and Decor

Inspired design

Celebrating five years of creating, Henriette Botha has dedicated her latest collection of jewellery and accessories, called Hommage, to all the people who’ve inspired the brand’s journey. Different combinations of textures – resin, clay, metal and fabric – offer an interesting play on signature styles, and a collaboration with Klomp Ceramics gives a fresh twist to much-loved silhouettes. henriettebotha. com

Farm-fresh

James Diack of Coobs, The National and The Federal fame has opened a new eatery in Parktown North that’s all about farm-to-table dining. The casual Il Contadino (“The Farmer” in Italian) will celebrate simple traditional meals inspired by rural life in Italy and Spain, and the dishes will be largely created using produce from James’s family farm in the Magaliesberg. Think rustic and hearty
comfort food. 010 900 1363

Sunset and chill

Adding to the already impressive repertoire of Paul Kovensky’s The Kove Collection venues, the new
Chinchilla Rooftop Café & Bar on the Camps Bay seafront is a boho beach bar paradise for just- off-the-sand cocktails and smart sundowners alike. Natural textures, bright colours and lots of plants give the only rooftop bar on the strip an effortlessly cool and casual vibe – just what the Cape Town summer scene needs. chinchillarooftop.co.za

Twinkle-toes

Style maven Olivia Palermo has lent her inimitable fashion sense and Parisian-meets-street chic to a capsule collection for Pretty Ballerinas. She worked with creative director of the brand Ursula Mascaró to create fun new styles. Her ability to give classics a contemporary twist is the perfect complement to the brand’s classyyet- youthful appeal. prettyballerinas.com

In season, out of this world

As beautiful as it is delicious, this seafood potjiekos plate is the creation of Michael Cooke, the executive chef at Camphors restaurant on the 317-year-old at Vergelegen estate in Somerset West. Winner of the 2017 Eat Out Woolworths Sustainability Award, the restaurant has a hyper-seasonal menu, so each dish is a singular creation. 021 847 2131, camphors@vergelegen.co.za, vergelegen.co.za/camphors.html

NUMBER ONE

Cavalli has just appointed a new executive chef to lead the team at its estate restaurant. Michael Deg, who worked as a chef in Ireland for many years and recently moved to the Cape Winelands, will pioneer his “ONE at Cavalli” concept at the restaurant. He’ll showcase a new ingredient each month, sourced locally from trusted suppliers or from the Cavalli garden, to place the focus on flavour and freshness and seasonality. His recommendation for best dish on the menu? “The pork cheek, slow- cooked for 10 hours in a master stock and served with pork scratching, naartjie gel, pickled naartjie, goat’s cheese croquette, rocket and chilli pesto. It’s a whack of umami.” cavallistud.com

Book smart

The EB Social Kitchen & Bar in Hyde Park has just launched its new summer cocktail menu, inspired by literary classics. The bar and eatery located inside Exclusive Books in Hyde Park Corner celebrates
luminaries such as Charles Dickens, DH Lawrence and Jack London. Each cocktail, created by World Class cocktail competition winner Dom de Lorenzo, draws on details from themes and flavours from the books. Sit at the counter, read a book and look over Joburg’s tree canopy while enjoying one of these masterpieces. socialkitchenandbar.co.za

Pin It on Pinterest

Share This