AN EVENING AT JAN INNOVATION STUDIO
Last week Tswalu hosted a group of industry friends to an evening at Chef Jan Hendrik’s recently opened Innovation Studio in Cape Town. It was a wonderful evening with great food and wine and delightful company.
Freelance travel and food writer Jane Broughton was one of the guests and had this to say: “The dining experience at Jan Innovation Studio is brave, experimental and theatrical, obliterating any preconceived notions of ‘fine dining’. From biltong dusted savoury lamingtons to a fish velouté made with Kalahari camel’s milk served with wafer-thin, ice-cold apple slivers, it showcases South Africa’s culinary heritage with an irresistible ‘tongue in cheek’ sassiness.”
In the Studio’s development kitchen, Jan and his team are exploring South Africa’s unique culinary heritage and ingredients with the aim of developing new dishes for KLEIN JAN which will open at Tswalu Kalahari.
TWO CHEFS, ONE MISSION – SUSTAINABLE DINING
Jan Hendrik van der Westhuizen talks to us about finding inspiration in nature and community, and sharing the Klein JAN kitchen with Wolfgat’s Kobus van der Merwe for a once-off Kalahari-themed dinner.
NATURE’S HEALING POWER
The human disconnect from the healing power of nature has been a long time coming, made worse by our overwhelming reliance on technology. We need to carve out time in nature, suggests Marcus Westberg.