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.
THE PAST AND FUTURE OF FOOD AT KLEIN JAN
At Restaurant Klein JAN, head chef Etienne Wessels is telling the culinary story of the Kalahari with a modern, multi-course menu showcasing locally sourced ingredients.
TSWALU’S CHOCOLATIER EXTRAORDINAIRE
I started making chocolates in 2015, but developed a new love for it when I started working at Tswalu.
KLEIN JAN: ROOT CELLAR TOUR
Arriving in the Kalahari for the first time, it’s not uncommon to expect scarcity, but where life finds a challenge, it finds a way, and the Kalahari is anything but a barren wasteland. Quite the opposite. It is a place of cultural and culinary abundance!
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.
JAN HENDRIK’S INNOVATION STUDIO OPENS
Chef Jan Hendrik’s Innovation Studio has opened its doors at 87 Kloof Street in Cape Town after many months of meticulous crafting and refinement.
MARNUS SCHOLLY APPOINTED EXECUTIVE CHEF AT TSWALU
Says Marnus: “I am looking forward to working with Chef Jan Hendrik in defining the Tswalu culinary vision. We are focussing on a specific area of produce, working closely with local farmers, and we understand the unique challenges of the Kalahari region.