A Table in the Corner
- Épisodes
- 212
- Parution
- hebdomadaire
- Dernier épisode
- 12 Nov 2026
À propos du podcast
A Table in the Corner is the space where Russel Wasserfall chats to people in the food industry about their passion and their take on the business of eating. Russel has worked in the media and food space for over 3 decades. He's run bars, restaurants and a confectionery factory, written for dozens of food and travel publications and made a bunch of cookbooks. His show is about the nitty-gritty of the food trade in all its forms. Top chefs, food artisans, proprietors, bakers, farmers, foragers, cheesemakers, writers, photographers, bloggers... you name it. If they’re involved in the food industry, you will meet them with Russel at A Table in the Corner.
Épisodes 212
S3-06. SA BBQ Festival - Trevor Chikaura
In this Real Meat South Africa feature on A Table in the Corner, recorded at the SA Barbecue Festival in Stellenbosch in October 2026, I talk to chef Trevor Chikaura about his journey from fine dining to …
Notes de l’épisode
In this Real Meat South Africa feature on A Table in the Corner, recorded at the SA Barbecue Festival in Stellenbosch in October 2026, I talk to chef Trevor Chikaura about his journey from fine dining to live-fire cooking and his work with meat through his Johannesburg-based food truck, Briskets and Biscuits.
After working in Cape Town, at Singita and the Saxon Hotel in Johannesburg, Trevor spent two years in the United States, where a visit to a small neighbourhood BBQ shack sparked his interest in American BBQ. During the Covid lockdown, he bought a smoker and began teaching himself the craft. Brisket became his particular challenge, demanding patience, careful temperature control and a detailed understanding of the meat.
We discuss what makes a good brisket, why knowing where your meat comes from matters and why Trevor is increasingly interested in buying directly from farmers. He explains how an animal's age, diet and farming conditions influence the meat, and why the way it is cut and handled matters just as much as the cooking.
The conversation also explores the value of using more of the animal rather than relying only on familiar prime cuts. Trevor reflects on the responsibility that comes with cooking meat, the importance of reducing waste and the need for consumers to understand more about the food they buy. His advice is straightforward: look for quality, pay attention to marbling and give the meat the respect it deserves.
This episode is part of a series supported by Red Meat Industry Services (RMIS) and its consumer initiative, Real Meat South Africa, exploring the people, produce and knowledge behind South Africa's red meat industry.
- www.rwm2012.com
- On Instagram @a_table_inthecorner
- Cover image sketched by Courtney Cara Lawson
- All profile portraits by Russel Wasserfall unless otherwise credited
- Title music: 'In Time' by Olexy via Pixabay
S3-05. Eats of Ally - Ally Singer
In this episode of A Table in the Corner, I chat to Ally Singer, a food photographer, videographer and content creator whose work documents restaurants and the people behind them. A qualified architect with a …
Notes de l’épisode
In this episode of A Table in the Corner, I chat to Ally Singer, a food photographer, videographer and content creator whose work documents restaurants and the people behind them. A qualified architect with a master's degree, Ally moved away from architectural practice to build a career around her interest in food, visual storytelling and the hospitality industry.
We talk about the family catering business that first drew her into food styling and photography, and the project that helped set her new career in motion: documenting and photographing hundreds of family recipes for her mother. Ally explains how she approaches photographing restaurants, and why she wants to capture the feeling of a place rather than simply make food look good.
We also discuss the influence of social media on restaurant design and customer expectations, the responsibilities that come with promoting hospitality businesses, and why she avoids publicly criticising restaurants. Finally, Ally talks about Meuse Farm, the communal food gatherings she organises around dishes that mean something to the people who make them, and the value of bringing people together through food.
- www.rwm2012.com
- On Instagram @a_table_inthecorner
- Cover image sketched by Courtney Cara Lawson
- All profile portraits by Russel Wasserfall unless otherwise credited
- Title music: 'In Time' by Olexy via Pixabay
S3-04. SA BBQ Festival - Pete Goffe-Wood
In this special Real Meat South Africa feature on A Table in the Corner, recorded at the South African BBQ Festival in Stellenbosch in October 2026, I chat to chef and pitmaster Pete Goffe-Wood about choosing …
Notes de l’épisode
In this special Real Meat South Africa feature on A Table in the Corner, recorded at the South African BBQ Festival in Stellenbosch in October 2026, I chat to chef and pitmaster Pete Goffe-Wood about choosing, understanding and cooking better meat.
Pete joined the festival as one of its pitmasters, cooking pork belly and beef picanha over the fire. Our conversation goes beyond the braai, though, into the choices consumers make when buying beef and the information they need to make better decisions. We discuss marbling, ageing, animal classification and the absence of a clear meat quality grading system in South Africa.
Pete explains why the familiar labels on supermarket shelves do not necessarily tell you what you need to know about the quality of a piece of meat. He also makes the case for understanding how different cuts should be cooked, buying from knowledgeable butchers and choosing quality over price or familiarity. He also talks about the importance of good handling and slaughter practices, and why the quality of the final product depends on much more than what happens at the braai.This episode is part of a series supported by Red Meat Industry Services (RMIS) and its consumer initiative, Real Meat South Africa, exploring the people, produce and knowledge behind South Africa's red meat industry.
- www.rwm2012.com
- On Instagram @a_table_inthecorner
- Cover image sketched by Courtney Cara Lawson
- All profile portraits by Russel Wasserfall unless otherwise credited
- Title music: 'In Time' by Olexy via Pixabay
S3-03. Crème & Croissant - Serena Obadia
In this episode of A Table in the Corner, I talk to Serena Obadia, who runs Crème & Croissant with her business partner Fabienne Houcher. Based in Cape Town, Crème & Croissant is not a bakery but a baking …
Notes de l’épisode
In this episode of A Table in the Corner, I talk to Serena Obadia, who runs Crème & Croissant with her business partner Fabienne Houcher. Based in Cape Town, Crème & Croissant is not a bakery but a baking school specialising in French bread and patisserie, adapted to South African ingredients and conditions.
Serena explains how the two friends arrived in Cape Town, first opening a bakery called 'Oh Lala!' before learning some hard lessons about the local market, customer preferences and the realities of running a food business. Those experiences led them to change direction and establish a school where they could concentrate on what they know best: teaching the techniques and science behind French baking.
We discuss the importance of passing skills on, from public classes for home bakers to training and up-skilling professional kitchen teams. Serena talks about the challenges of working with bread, the influence of temperature, humidity and altitude, and the decision to use local South African ingredients rather than rely on imports. She also explains why she wants young South African chefs to recognise the quality of what is grown and produced here.
There is a frank conversation about the realities of opening a bakery, the difference between social media's romantic picture of the business and the demands of the work, and why a successful bakery needs to understand its customers rather than simply chase the latest trend. We finish with Serena's thoughts on confidence, failure and why learning to understand what went wrong is as important as getting the croissant right.
- www.rwm2012.com
- On Instagram @a_table_inthecorner
- Cover image sketched by Courtney Cara Lawson
- All profile portraits by Russel Wasserfall unless otherwise credited
- Title music: 'In Time' by Olexy via Pixabay
S3-02. Flour Market - David Donde
In this episode of A Table in the Corner, I chat to David Donde, the entrepreneur behind Flour Market, a Cape Town bakery built around good ingredients, traditional methods and a commitment to making bread …
Notes de l’épisode
In this episode of A Table in the Corner, I chat to David Donde, the entrepreneur behind Flour Market, a Cape Town bakery built around good ingredients, traditional methods and a commitment to making bread properly. David is best known for his contribution to the local specialty coffee scene through Origin Coffee and Truth Coffee, but Flour Market takes his interest in product quality into a different part of the food business.
We talk about why David decided to open a bakery after encountering problems with the sourdough supply to Truth, and how a production kitchen developed into a business in its own right. Flour Market’s approach is deliberately simple: use excellent ingredients, keep recipes focused and pay attention to the details. David explains why flour selection matters, and why even a simple toasted cheese sandwich is elevated by the quality of the bread, wheat and cheese.
Our conversation also explores David’s empirical approach to business, from roasting coffee and refining recipes to testing new ideas, measuring the results and making changes when something does not work. We discuss sourdough, the role of time in bread making, the value of having good bakers working alongside one another and his belief that there is always a better way to do things. It’s a conversation about craft, entrepreneurship and the decisions behind making everyday food well.
- www.rwm2012.com
- On Instagram @a_table_inthecorner
- Cover image sketched by Courtney Cara Lawson
- All profile portraits by Russel Wasserfall unless otherwise credited
- Title music: 'In Time' by Olexy via Pixabay
S3-01. Thirteen Ice Cream - Beran Cristini
In this episode of A Table in the Corner, I chat to Bérengère Cristini, (Beran to her friends) founder of Thirteen Ice Cream, a Cape Town ice cream maker supplying restaurants, chefs and specialist food …
Notes de l’épisode
In this episode of A Table in the Corner, I chat to Bérengère Cristini, (Beran to her friends) founder of Thirteen Ice Cream, a Cape Town ice cream maker supplying restaurants, chefs and specialist food retailers. Originally from Burgundy, Beran trained as a chef in France, working in professional kitchens in Paris and Monaco before moving into pastry and food production. He came to Cape Town in 2013 and established the business that would become 13 Ice Cream, formerly known as Sorbetier.
We discuss the decision to build a production business rather than open a restaurant, and how supplying chefs with bespoke ice cream flavours gives them options they might not have the equipment or time to produce themselves. We scoop a little into the technical side of making ice cream and sorbet, from balancing sugar and fat to managing texture and working with seasonal South African fruit. We also talk about the more unusual flavours he has developed for restaurants, including caramelised onion ice cream served with gazpacho, strawberry with basil and vanilla with Sichuan pepper.
We also look at how Thirteen Ice Cream has grown over the past 13 years, its distribution through Wild Peacock, the expanding range available directly from its Woodstock shop and Beran’s more recent move into sourdough bread. It's a conversation about the craft and science of ice cream making, the relationship between a specialist producer and restaurant kitchens, and the business of building a food company around a product rather than a restaurant.
- www.rwm2012.com
- On Instagram @a_table_inthecorner
- Cover image sketched by Courtney Cara Lawson
- All profile portraits by Russel Wasserfall unless otherwise credited
- Title music: 'In Time' by Olexy via Pixabay
S2-54. Fynkos - Pamela Shippel-Granoth
In this episode of A Table in the Corner, I chat to Pamela Shippel-Granoth, the cook, teacher and restaurateur behind Fynkos at Kirstenbosch Gardens in Cape Town. Pamela has spent almost 50 years working with …
Notes de l’épisode
In this episode of A Table in the Corner, I chat to Pamela Shippel-Granoth, the cook, teacher and restaurateur behind Fynkos at Kirstenbosch Gardens in Cape Town. Pamela has spent almost 50 years working with food, beginning with home cooking and small-scale catering before moving into cookery teaching, recipe development, radio and food writing.
We trace her career from those early days through 12 years at Pick n Pay, where she ran cooking demonstrations and built a cookery school, to three months studying at Prue Leith's cooking school in London and a decade running a catering business in Israel.
We then get to Fynkos, the Kirstenbosch restaurant she took over more than 20 years ago and has developed into a daytime restaurant built around fresh ingredients, baking and cooking from scratch. Pamela explains why she has always focused on teaching people how to cook, why salads became such an important part of her repertoire and how many of the recipes people kept asking her for eventually found their way into the Fynkos at Kirstenbosch cookbook we have just made together.
It's also a conversation about a lifetime spent feeding people, learning through experimentation and passing that knowledge on. As we mark the publication of the book, Pamela reflects on the career that brought her to Fynkos and the food that has kept people coming back.
- www.rwm2012.com
- On Instagram @a_table_inthecorner
- Cover image sketched by Courtney Cara Lawson
- All profile portraits by Russel Wasserfall unless otherwise credited
- Title music: 'In Time' by Olexy via Pixabay
S2-53. Southern Cross Seafood - Justin Joubert
In this episode of A Table in the Corner, I chat to Justin Joubert of Southern Cross Seafood Deli, the Cape Town fishmonger and seafood supplier established by his father, Paul, in 2007. Justin joined the …
Notes de l’épisode
In this episode of A Table in the Corner, I chat to Justin Joubert of Southern Cross Seafood Deli, the Cape Town fishmonger and seafood supplier established by his father, Paul, in 2007. Justin joined the family business after working as a chef for eight years, bringing kitchen experience to a business that sits between fishermen, suppliers, restaurants and home cooks.
We talk about the realities of buying and selling fresh fish, from building long-term relationships with small-scale fishermen and commercial suppliers to dealing with unpredictable catches, changing seasons and fluctuating prices. Justin explains how his experience as a chef allows him to advise restaurant kitchens on alternative species and different ways of using what is actually available rather than simply supplying what is on the order.
Sustainability is another important part of the conversation. We discuss responsible fishing practices, the amount of a fish that can end up as waste and the importance of using more of the whole animal. Justin also talks about Southern Cross's relationships with restaurants and its growing home-delivery business, which is bringing restaurant-quality seafood directly to Cape Town cooks.
Finally, Justin explains how he has helped give a long-established family business a more contemporary public face through Southern Cross's website and social media, and what he would like to do next, including the possibility of a seafood deli with a small seafood tapas offering.
- www.rwm2012.com
- On Instagram @a_table_inthecorner
- Cover image sketched by Courtney Cara Lawson
- All profile portraits by Russel Wasserfall unless otherwise credited
- Title music: 'In Time' by Olexy via Pixabay
S2-52. Bloem - Carla Burger
In this episode of A Table in the Corner, I chat to chef Carla Burger about Bloem, the restaurant she co-owns with Bertus Basson at Paul Clüver Family Wines in Elgin.We talk about Carla’s journey through the …
Notes de l’épisode
In this episode of A Table in the Corner, I chat to chef Carla Burger about Bloem, the restaurant she co-owns with Bertus Basson at Paul Clüver Family Wines in Elgin.
We talk about Carla’s journey through the Basson kitchens, from Overture and Eike to Spek & Bone and Chorus, and the move from pastry chef to running her own restaurant. Carla explains why Bloem was conceived as a more relaxed, family-friendly restaurant suited to the Elgin landscape, rather than another destination fine-dining restaurant.
We also talk about the produce coming from the farm, the addition of the Pizza Garden and the realities of running a restaurant in a seasonal destination. Carla discusses finding her own voice within the Basson group, learning the business side of hospitality and the ambition to help establish Elgin as a food destination in its own right.
- www.rwm2012.com
- On Instagram @a_table_inthecorner
- Cover image sketched by Courtney Cara Lawson
- All profile portraits by Russel Wasserfall unless otherwise credited
- Title music: 'In Time' by Olexy via Pixabay
S2-51. Spek & Bone - Mike Fuller
In this episode of A Table in the Corner, I chat to Mike Fuller, co-owner and operator of Spek & Bone in Stellenbosch, as the restaurant approaches its tenth anniversary.We talk about Mike’s journey through the …
Notes de l’épisode
In this episode of A Table in the Corner, I chat to Mike Fuller, co-owner and operator of Spek & Bone in Stellenbosch, as the restaurant approaches its tenth anniversary.
We talk about Mike’s journey through the Bertus Basson kitchens and how that experience shaped the way he approaches food, wine and the business of running a restaurant. He explains how Spek & Bone has evolved from its original wine-bar idea into a food-focused neighbourhood restaurant, and why the menu is deliberately relaxed while still drawing on serious culinary skills.
We also talk about wine by the glass, building relationships with regular customers and the realities of running a small restaurant in a highly seasonal market. Mike shares his thinking on the move away from formal fine dining, the importance of looking after local customers and the growing community of restaurants in Stellenbosch that is working together to build the town as a food destination.
And we return to where the conversation began: attention. Mike explains why social media matters, but why word of mouth and the experience guests have once they arrive remain the real foundations of a restaurant’s success.
- www.rwm2012.com
- On Instagram @a_table_inthecorner
- Cover image sketched by Courtney Cara Lawson
- All profile portraits by Russel Wasserfall unless otherwise credited
- Title music: 'In Time' by Olexy via Pixabay
S2-50. Buri - Anouchka Horn
In this episode of A Table in the Corner, I chat to chef Anouchka Horn about Buri, the new 25-square-metre fast food banger she's opened with Neil Swart in Harrington Street. The concept is simple: take …
Notes de l’épisode
In this episode of A Table in the Corner, I chat to chef Anouchka Horn about Buri, the new 25-square-metre fast food banger she's opened with Neil Swart in Harrington Street. The concept is simple: take the South African boerewors roll and give it the same attention - to ingredients, sourcing and detail - that the Belly team brings to menus in their other restaurants.
We talk about developing the Buri wors with Frankie Fenner, finding the right roll, making the sauces and building a menu around something that is already deeply familiar. Anouchka explains how childhood memories of Saturday morning boerewors rolls and seaside mini doughnuts have shaped the concept, while monthly specials give the team room to keep experimenting.
We also talk about the challenges of running a tiny, high-volume operation serving more than 200 boerie rolls on a Saturday, and we get into the bigger question of how a restaurant can take a familiar South African food and make it feel fresh without losing what people love about it.
- www.rwm2012.com
- On Instagram @a_table_inthecorner
- Cover image sketched by Courtney Cara Lawson
- All profile portraits by Russel Wasserfall unless otherwise credited
- Title music: 'In Time' by Olexy via Pixabay
S2-49. CW Beau Constantia - Ivor Jones
In this bonus episode of A Table in the Corner, Jonathan Warncke and I chat to chef Ivor Jones at Chefs Warehouse Beau Constantia, shortly before we sit down to eat his winter menu. Ivor has just returned from …
Notes de l’épisode
In this bonus episode of A Table in the Corner, Jonathan Warncke and I chat to chef Ivor Jones at Chefs Warehouse Beau Constantia, shortly before we sit down to eat his winter menu. Ivor has just returned from an intensive five-week trip, including three weeks in Thailand studying regional Thai cooking, and we talk about what he brought back with him.
We get into the difference between Thai food as it is understood in the West and the cooking Ivor encountered in Thailand, as well as how travel, seasonality and new techniques feed into his constantly changing menus.
Ivor also talks about ten years at Beau Constantia, why he avoids signature dishes, his focus on keeping his kitchen team creatively engaged and why winter has become an opportunity to experiment rather than simply a quieter season to get through.
(You can see the CW Beau Constantia Winter Menu episode of Table For Two on our Table Talk Youtube channel here.)- www.rwm2012.com
- On Instagram @a_table_inthecorner
- Cover image sketched by Courtney Cara Lawson
- All profile portraits by Russel Wasserfall unless otherwise credited
- Title music: 'In Time' by Olexy via Pixabay
S2-48. Voyager Piketberg - Don Albert
In this episode of A Table in the Corner, I chat to Don Albert, the person behind The Voyager, a new boutique hotel in Piketberg. Designed and built by Don and his partner Reece, it is the latest iteration of a …
Notes de l’épisode
In this episode of A Table in the Corner, I chat to Don Albert, the person behind The Voyager, a new boutique hotel in Piketberg. Designed and built by Don and his partner Reece, it is the latest iteration of a concept that Don first developed in Bali, built around hospitality, food and cultural exchange.
We talk about why Piketberg made sense after a decade spent looking for the right place to build again, and how the Voyager idea has evolved through Don’s experiences of living, working and eating around the world.
Food is central to the conversation, from the Indonesian influences that shaped Don’s cooking to the way Voyager uses food as a way of connecting with a place and its people. We also talk about what happens when a hospitality project arrives in a small town and discovers that the local community is more curious and receptive than expected.
Don also has some thoughts on place-making, public spaces, tourism and the role hospitality can play in creating stronger local economies.
- www.rwm2012.com
- On Instagram @a_table_inthecorner
- Cover image sketched by Courtney Cara Lawson
- All profile portraits by Russel Wasserfall unless otherwise credited
- Title music: 'In Time' by Olexy via Pixabay
S2-47. Datterino - Giovanni Calvani
In this episode of A Table in the Corner, I chat to Giovanni Calvani of Datterino, a Roman-style cafeteria and pizzeria in Cape Town’s New Riverlands Mall.Giovanni grew up in Italy and has brought a very …
Notes de l’épisode
In this episode of A Table in the Corner, I chat to Giovanni Calvani of Datterino, a Roman-style cafeteria and pizzeria in Cape Town’s New Riverlands Mall.
Giovanni grew up in Italy and has brought a very different style of pizza to Cape Town: pinza romana, an oval-shaped pizza made with a highly hydrated dough, long fermentation and a blend of flours. We talk about why his original pizza al taglio concept didn’t immediately find an audience, how he adapted the idea for the local market, and the thinking behind Datterino’s all-day café approach.
We also get into the regional differences in Italian food, the role of ancient grains and long fermentation in his dough, and why he thinks Cape Town is ready for more than just Neapolitan pizza.
This episode is part of Pizza Sessions, our video series exploring the people, places and different styles shaping Cape Town’s pizza culture, brought to you by Banhoek Chilli Oil.
- www.rwm2012.com
- On Instagram @a_table_inthecorner
- Cover image sketched by Courtney Cara Lawson
- All profile portraits by Russel Wasserfall unless otherwise credited
- Title music: 'In Time' by Olexy via Pixabay
S2-46. Food Fanatics - Elaine Rousseau
In this episode of A Table in the Corner, I chat to Elaine Rousseau of Food Fanatics and Homestead Venue about a career in hospitality that began almost by accident and has grown into catering, events …
Notes de l’épisode
In this episode of A Table in the Corner, I chat to Elaine Rousseau of Food Fanatics and Homestead Venue about a career in hospitality that began almost by accident and has grown into catering, events, mentoring and community food projects.
Elaine traces her journey from learning the trade at the Swartland Hotel and working at Paddagang Restaurant in Tulbagh, to starting Food Fanatics in 1998. We talk about the practical realities of catering, the importance of logistics and site visits, and the role she has played in mentoring young chefs, including Clara Bubenzer of the Lebanese Bakery.
We also talk about the GRAPA Garden, a community vegetable garden in Plumstead that has turned a neglected piece of city land into a productive growing space, employing two people and involving around 30 volunteers. Elaine explains why keeping produce affordable and making the garden genuinely accessible to the surrounding community matters to her.
And finally, we talk about Homestead, the venue she developed as a home for Food Fanatics, and how the business has evolved from predominantly off-site catering to a combination of events, Friday pop-ups and public food occasions.
It's a conversation about hospitality as work, business, teaching and community, and the people who make all of those things possible.
- www.rwm2012.com
- On Instagram @a_table_inthecorner
- Cover image sketched by Courtney Cara Lawson
- All profile portraits by Russel Wasserfall unless otherwise credited
- Title music: 'In Time' by Olexy via Pixabay
S2-45. Kerston Foods - Richard Kershaw
What keeps a restaurant running and the dishes seamlessly appearing on tables? You seldom bump into a chef pushing a trolley around a supermarket shopping for the next service, so how do the ingredients get …
Notes de l’épisode
What keeps a restaurant running and the dishes seamlessly appearing on tables? You seldom bump into a chef pushing a trolley around a supermarket shopping for the next service, so how do the ingredients get into their kitchens? In this episode of A Table in the Corner, I chat to Richard Kershaw, co-founder of Kerston Foods, which has quietly stocked the pantry of Cape Town's hospitality industry for more than 30 years.
Richard offers a rare perspective on the restaurant business, from sourcing ingredients and supporting small producers to navigating COVID, sustainability and the changing needs of chefs. We also explore the relationships that underpin hospitality, why service extends far beyond the dining room and what it takes to keep hundreds of kitchens stocked, one delivery at a time.
- www.rwm2012.com
- On Instagram @a_table_inthecorner
- Cover image sketched by Courtney Cara Lawson
- All profile portraits by Russel Wasserfall unless otherwise credited
- Title music: 'In Time' by Olexy via Pixabay
S2-44. Unexplored Cape Town - Dennis Molewa
If you think you know Cape Town's food scene, this conversation might make you think again. In this episode of A Table in the Corner, I sit down with Dennis Molewa, founder of Unexplored Cape Town, whose …
Notes de l’épisode
If you think you know Cape Town's food scene, this conversation might make you think again. In this episode of A Table in the Corner, I sit down with Dennis Molewa, founder of Unexplored Cape Town, whose work takes visitors beyond the city's celebrated restaurants into the cafés, markets and neighbourhood kitchens where many of the city's brown and immigrant communities eat every day.
Dennis explains how growing up in multicultural Frankfurt, working in hospitality and later settling in South Africa led him to explore the city through its food. We discuss Malay and Xhosa restaurants, Somali cafés, Ethiopian eteries, West African kitchens, the remarkable food market around the Bellville Transport Interchange and why so much of Cape Town's culinary life remains invisible to both tourists and many locals.
Our conversation also looks at food tourism, heritage and the role restaurants play in preserving culture. Dennis argues that tourism can be a force for inclusion by supporting small food businesses and creating opportunities for people whose stories are rarely told. It's a thoughtful discussion about identity, migration, public space and why some of the city's most rewarding meals are found well beyond the familiar dining guides.
- www.rwm2012.com
- On Instagram @a_table_inthecorner
- Cover image sketched by Courtney Cara Lawson
- All profile portraits by Russel Wasserfall unless otherwise credited
- Title music: 'In Time' by Olexy via Pixabay
S2-43. Pizza Sessions 04 - Novo Pizza + Wine
This episode of A Table in the Corner is another in our Pizza Sessions series, supported by Banhoek Chilli Oil. So naturally, I arrived at Novo Pizza + Wine with a box of Banhoek under my arm, ready to talk …
Notes de l’épisode
This episode of A Table in the Corner is another in our Pizza Sessions series, supported by Banhoek Chilli Oil. So naturally, I arrived at Novo Pizza + Wine with a box of Banhoek under my arm, ready to talk pizza with owners Ammy and Arno, and to discover why so many Capetonians had told me, "You have to put Novo on your list."
Novo Pizza + Wine is a neighbourhood pizzeria in Mowbray built around the simple idea that great pizza brings people together. Ammy and Arno share the story of creating the kind of local restaurant they wanted for their own community. We talk about the challenge of finding great pizzaiolos, learning the craft from the ground up, and how inspiration from Burrata, Massimo's and travels through Italy helped shape the pizzas they serve today.
We also explore what makes a neighbourhood restaurant thrive, from sourcing exceptional ingredients and building relationships with regular customers to creating pizzas that people return for week after week. Along the way we discuss long-fermented dough, Cape Town's evolving pizza culture, the story behind Novo's cult favourite Fellini pizza, and, of course, whether chilli oil deserves a place on every slice.
- www.rwm2012.com
- On Instagram @a_table_inthecorner
- Cover image sketched by Courtney Cara Lawson
- All profile portraits by Russel Wasserfall unless otherwise credited
- Title music: 'In Time' by Olexy via Pixabay
S2-42. Lebanese Bakery - Clara Bubenzer
In this episode of A Table in the Corner, I sit down with chef Clara Bubenzer, co-owner of The Lebanese Bakery, a certified halaal bakery and deli with branches in Claremont and Cape Town's East City …
Notes de l’épisode
In this episode of A Table in the Corner, I sit down with chef Clara Bubenzer, co-owner of The Lebanese Bakery, a certified halaal bakery and deli with branches in Claremont and Cape Town's East City. Clara trained in fine dining kitchens before finding her way into Middle Eastern food through a career that took her from Cairo to Jack Black Brewing Co., before an unexpected opportunity led her to the bakery.
We talk about how the business evolved from a small bakery into a deli serving shawarmas, falafel, dips and Lebanese pantry staples, and how Covid unexpectedly accelerated that transformation. Clara explains the influence of Egyptian and Lebanese cooking on the menu, the importance of sourcing the right ingredients and why products like their pita breads and shawarmas have developed such a loyal following.
We also discuss kitchen culture, leadership and hospitality. Clara reflects on rejecting the aggressive brigade system she experienced early in her career in favour of building a workplace based on respect, trust and positive reinforcement. It's a conversation about food, business and creating a neighbourhood bakery people return to week after week.- www.rwm2012.com
- On Instagram @a_table_inthecorner
- Cover image sketched by Courtney Cara Lawson
- All profile portraits by Russel Wasserfall unless otherwise credited
- Title music: 'In Time' by Olexy via Pixabay
S2-41. Vadivelu - Tim Wyatt-Gunning
In this episode of A Table in the Corner, brought to you with the kind collaboration of Kirston Foods, I chat to Tim Wyatt-Gunning, co-founder of Vadivelu, the contemporary South African Indian restaurant on …
Notes de l’épisode
In this episode of A Table in the Corner, brought to you with the kind collaboration of Kirston Foods, I chat to Tim Wyatt-Gunning, co-founder of Vadivelu, the contemporary South African Indian restaurant on Cape Town's Kloof Street. With a background in banking, telecommunications and technology, Tim's move into hospitality was unexpected. Together with his brother-in-law, chef Jason Moodley, he's helping to tell a new chapter in the story of South African Indian cuisine, rooted in family recipes but unafraid to reinterpret tradition.
We explore the evolution of Durban curry, why Jason describes their food as authentically South African rather than authentically Indian, and how dishes like crayfish curry, crab curry and even a crayfish bunny chow reflect the creativity that has always been part of this country's Indian food culture. Tim also explains why the restaurant's constantly changing specials board has become one of its greatest strengths.
Our conversation ranges beyond the food to the realities of opening and growing a successful independent restaurant. Tim reflects on what he brought from the corporate world, why hospitality is built on relationships as much as recipes, and the importance of creating a restaurant people want to return to again and again. We also discuss ‘Shy Elephant’, Vadivelu's house Indian lager, the role of regular customers in building a business, and why generosity remains at the heart of great hospitality.
- www.rwm2012.com
- On Instagram @a_table_inthecorner
- Cover image sketched by Courtney Cara Lawson
- All profile portraits by Russel Wasserfall unless otherwise credited
- Title music: 'In Time' by Olexy via Pixabay
S2-40. Pizza Sessions 03 - Pizzasaurus
In this episode of A Table in the Corner, I chat to Brad Berman, the founder of Pizzasaurus, a vegan pizzeria on Cape Town's Harrington Street that sees every pizza served as a small moment of activism …
Notes de l’épisode
In this episode of A Table in the Corner, I chat to Brad Berman, the founder of Pizzasaurus, a vegan pizzeria on Cape Town's Harrington Street that sees every pizza served as a small moment of activism. For Brad, plant-based cooking isn't about sacrifice or preaching. It's about proving that food can be indulgent, deeply satisfying and a little kinder to the planet at the same time.
We explore how he set out to reinvent one of the world's most beloved comfort foods, developing his own fermented vegan cheeses, slow-proofed doughs and house-made sauces while partnering with specialist producers to create convincing plant-based alternatives to traditional pizza toppings. Brad explains why he believes great vegan food should stand on its own merits, rather than being judged as a substitute for something else.
Our conversation also touches on the realities of running a niche restaurant, the changing fortunes of vegan dining in South Africa and why Harrington Street has become one of Cape Town's most exciting food precincts. Along the way we discuss food systems, sustainability and whether one great slice of pizza might just change a few minds.
As always, Pizza Sessions is brought to you by Banhoek Chilli Oil: The perfect way to finish every slice.
Whether you’re vegan, vegan-curious or simply love a good pizza, this is a fascinating conversation about food, hospitality and challenging assumptions, one slice at a time.- www.rwm2012.com
- On Instagram @a_table_inthecorner
- Cover image sketched by Courtney Cara Lawson
- All profile portraits by Russel Wasserfall unless otherwise credited
- Title music: 'In Time' by Olexy via Pixabay
S2-39. East City Grill + Yakiniku - Jaycee Ferreira
In this episode of A Table in the Corner, I sit down with chef Jaycee Ferreira of East City Grill & Yakiniku in Cape Town’s growing Harrington Street precinct. We explore why so many chefs are drawn to Japan …
Notes de l’épisode
In this episode of A Table in the Corner, I sit down with chef Jaycee Ferreira of East City Grill & Yakiniku in Cape Town’s growing Harrington Street precinct. We explore why so many chefs are drawn to Japan, and how a trip to Tokyo opened JayCee’s eyes to a side of Japanese food culture far beyond sushi.
We talk about his journey into hospitality, the challenge of combining a steakhouse and a traditional yakiniku experience under one roof, and the farm-to-fork philosophy behind the restaurant’s own Wagyu beef programme. Along the way, we discuss umami, nose-to-tail cooking, restaurant precincts, and why Japanese cuisine continues to inspire chefs around the world.
A thoughtful conversation about food, culture, craft and finding new ways to tell familiar stories through cooking.
- www.rwm2012.com
- On Instagram @a_table_inthecorner
- Cover image sketched by Courtney Cara Lawson
- All profile portraits by Russel Wasserfall unless otherwise credited
- Title music: 'In Time' by Olexy via Pixabay
S2-38. Pizza Sessions 02 - Ferdinando's
Born in San Pellegrino Terme and arriving in Cape Town with his South African partner in 2011, Diego Milesi talks about building Ferdinando’s from a tiny pop-up operation in the Cape Quarter into a loud …
Notes de l’épisode
Born in San Pellegrino Terme and arriving in Cape Town with his South African partner in 2011, Diego Milesi talks about building Ferdinando’s from a tiny pop-up operation in the Cape Quarter into a loud, chaotic, deeply loved community institution in Observatory.
This conversation goes far beyond toppings and dough. We get into the roots of Neapolitan pizza, the obsession with fermentation and hydration, the difference between traditional and contemporary Napoli styles, and why Diego still believes pizza is fundamentally poor people’s food: something made to bring people together rather than impress them.
We also talk about the culture around Ferdinando’s itself. The music, the cocktails, the packed tables, the sense of belonging and the restaurant’s long-running association with Pasta Kitchen, a community project legacy of Diego’s late partner Kimon, which feeds and connects with vulnerable people living on the streets around Observatory.
Along the way there are debates about banana on pizza, artisanal mozzarella, South African ingredients, Italian food purism and why Diego believes the atmosphere around a pizza can matter as much as the pizza itself.
Pizza Sessions is sponsored by Banhoek Chilli Oil and will also be launching as a video series on the A Table in the Corner YouTube channel.
- www.rwm2012.com
- On Instagram @a_table_inthecorner
- Cover image sketched by Courtney Cara Lawson
- All profile portraits by Russel Wasserfall unless otherwise credited
- Title music: 'In Time' by Olexy via Pixabay
S2-37. Zuney Burger - Henning Klopper
In this episode of A Table in the Corner, I sit down with Henning Klopper, co-founder of Zuney Burger, to explore how a small farm-to-fork burger business from the Eastern Cape grew into one of Cape Town's …
Notes de l’épisode
In this episode of A Table in the Corner, I sit down with Henning Klopper, co-founder of Zuney Burger, to explore how a small farm-to-fork burger business from the Eastern Cape grew into one of Cape Town's most talked-about restaurant brands, and my absolute favourite burger. Fresh off recognition from Time Out as one of the world's best burger restaurants and a place on the 101 World's Best Burgers list, Henning reflects on the attention with characteristic humility, insisting there's still plenty to learn.
Our conversation goes well beyond burgers. We talk about building a business around the family's Wagyu cattle, respecting every stage of the value chain, why consistency matters more than perfection, and the realities of growing from a single shop to multiple locations without compromising quality. Henning also shares insights into restaurant economics, central production kitchens, equipment, sourcing and why telling customers the truth about your ingredients is always the best strategy.
It's an honest conversation about craftsmanship, hospitality and entrepreneurship, and about building a restaurant brand that grows by staying true to its values rather than chasing trends.
- www.rwm2012.com
- On Instagram @a_table_inthecorner
- Cover image sketched by Courtney Cara Lawson
- All profile portraits by Russel Wasserfall unless otherwise credited
- Title music: 'In Time' by Olexy via Pixabay
S2-36. Pizza Sessions 01 - Pizza Shed
Welcome to my audio podcast companion to The Pizza Sessions - a Banhoek Chilli Oil partner series where we explore the people, ingredients and craftsmanship behind some of Cape Town's best pizzas. In this …
Notes de l’épisode
Welcome to my audio podcast companion to The Pizza Sessions - a Banhoek Chilli Oil partner series where we explore the people, ingredients and craftsmanship behind some of Cape Town's best pizzas. In this episode I chat to James Williams and Tando Bavuma of Pizza Shed. The two friends built a backyard COVID project into one of the city's most-loved pizzerias, and we talk about their approach to quality ingredients and what goes into creating the perfect slice. Watch the full episode now on YouTube https://youtu.be/Zgg-8e1ags4 and stay tuned as we continue our search for our favourite pizza.
- www.rwm2012.com
- On Instagram @a_table_inthecorner
- Cover image sketched by Courtney Cara Lawson
- All profile portraits by Russel Wasserfall unless otherwise credited
- Title music: 'In Time' by Olexy via Pixabay
S2-35. Taquerias & Tequila - Nic Haarhoff
In this episode of A Table in the Corner, I sit down with restaurateur and entrepreneur Nic Haarhoff, best known as the founder of El Burro and the fun-and-funky trimmed down taquerias in Greenpont and …
Notes de l’épisode
In this episode of A Table in the Corner, I sit down with restaurateur and entrepreneur Nic Haarhoff, best known as the founder of El Burro and the fun-and-funky trimmed down taquerias in Greenpont and Tamboerskloof. He’s an operator I admire, and predictably our chat soon digs deeper than tacos and tequila.
Nic reflects on the evolution of Cape Town’s restaurant scene over the past fifteen years, from the boom years of packed dining rooms and waiting lists to the far more complex trading environment operators face today. We talk about why he scaled down from a large, high-volume restaurant model to the smaller, more focused taquerias, and how simplicity, flexibility and controlling costs have become essential survival tools in modern hospitality.
Along the way, we explore some of the pressures reshaping the city’s food landscape: rising property costs, the impact of Airbnb on neighbourhood economies, seasonal tourism, restaurant oversupply and the challenge of staying afloat during increasingly difficult winters. Nic offers a thoughtful operator’s perspective on what has changed, what still works and where Cape Town may be heading.
We also discuss his parallel business, Groundswell Brands, which imports and distributes tequila, spirits and cocktail products, and how diversification beyond restaurants has become part of his long-term strategy.
This is an honest, practical conversation about hospitality, business and adaptation from someone who has spent almost two decades navigating Cape Town’s ever-changing restaurant landscape.
- www.rwm2012.com
- On Instagram @a_table_inthecorner
- Cover image sketched by Courtney Cara Lawson
- All profile portraits by Russel Wasserfall unless otherwise credited
- Title music: 'In Time' by Olexy via Pixabay
S2-34. CW Beau Constantia - Liam Tomlin
In this episode of A Table in the Corner, I sit down with chef and restaurateur Liam Tomlin. It was supposed to be a chat about the milestone ten years of Chef’s Warehouse at Beau Constantia, but we leapt into …
Notes de l’épisode
In this episode of A Table in the Corner, I sit down with chef and restaurateur Liam Tomlin. It was supposed to be a chat about the milestone ten years of Chef’s Warehouse at Beau Constantia, but we leapt into meatier matters. I also discovered that Thali is ten this year too, having opened within weeks of Beau.
What follows is less a conversation about individual restaurants and more a look at the extraordinary influence Liam has had on Cape Town’s dining landscape over the past two decades. From a tiny cookery school and deli in a house off Buitensingel Street, Chef’s Warehouse has grown into a group of nine restaurants spanning Cape Town, the Winelands and even Hamburg, Germany. Along the way, Liam has helped shape not only restaurants, but a generation of chefs.
We talk about the people who have passed through his kitchens, including chefs such as John van Zyl, Jason Kosmas, Ivor Jones and many others who have gone on to lead some of South Africa’s most respected restaurants. Liam reflects on mentorship, partnership and why giving talented chefs room to grow has been central to the success of the Chef’s Warehouse group.
The conversation also explores the realities of running restaurants in 2026. We discuss rising costs, winter trading, the pressures facing hospitality businesses around the world and why maintaining quality has become more challenging than ever. Liam shares his thoughts on restaurant specials, staff retention, customer expectations and the constant balancing act required to keep great restaurants alive.
We also touched on his years in Australia, the evolution of Cape Town as a global food destination and his latest project: a boutique hotel that will add yet another chapter to an already remarkable career.
If you've ever wondered how Chef’s Warehouse became one of the defining restaurant groups in South Africa, or how a single chef’s influence can ripple through an entire dining scene, this is a conversation well worth hearing.
- www.rwm2012.com
- On Instagram @a_table_inthecorner
- Cover image sketched by Courtney Cara Lawson
- All profile portraits by Russel Wasserfall unless otherwise credited
- Title music: 'In Time' by Olexy via Pixabay
S2-33. Table For Two - Jonathan Warncke
In this episode of A Table in the Corner, the tables are turned as I sit down with my friend, collaborator and occasional culinary guinea pig, Jonathan Warncke. Best known as chairman of the South African …
Notes de l’épisode
In this episode of A Table in the Corner, the tables are turned as I sit down with my friend, collaborator and occasional culinary guinea pig, Jonathan Warncke. Best known as chairman of the South African Podcasters Guild, Jonathan has recently stepped into the food world as my co-host on Table for Two, our new YouTube series exploring some of Cape Town’s most interesting restaurants.
We talk about the origins of the show, why a self-confessed fussy eater who had never tasted oysters, prawns or mussels agreed to become the audience proxy on a food programme, and what happens when curiosity collides with a tasting menu. Jonathan reflects on his first encounters with ingredients he’d spent a lifetime avoiding, and why some experiences have changed his mind while others have only confirmed his suspicions.
The conversation also wanders through his years living in Japan, his love of restaurants despite his selective palate, the surprising nuances of taste, and the strange experience of being recognised in public only weeks after Table for Two launched. Along the way we discuss food media, restaurant culture, the future of our growing collection of video projects and why great hospitality is about far more than what lands on the plate.
If you've watched Table for Two and wondered who the guy in the red glasses is, this is your chance to find out.
- www.rwm2012.com
- On Instagram @a_table_inthecorner
- Cover image sketched by Courtney Cara Lawson
- All profile portraits by Russel Wasserfall unless otherwise credited
- Title music: 'In Time' by Olexy via Pixabay
S2-32. Three Wise Monkeys + Ora - Ricky Simon
In this episode of A Table in the Corner, I sit down with restaurateur Ricky Simon, the driving force behind Cape Town favourites Three Wise Monkeys, Una Más and the soon-to-opened Ora in Sea Point.Ricky grew …
Notes de l’épisode
In this episode of A Table in the Corner, I sit down with restaurateur Ricky Simon, the driving force behind Cape Town favourites Three Wise Monkeys, Una Más and the soon-to-opened Ora in Sea Point.
Ricky grew up in the restaurant business. His father introduced the Mongolian barbecue concept to South Africa in the late 1980s, and some of Ricky’s earliest memories are of restaurant kitchens, dining rooms and the rhythms of hospitality. That upbringing shaped the way he thinks about food, service and the experience of eating out.
Our conversation explores what makes a restaurant work beyond the food on the plate. We talk about location, atmosphere, community and why some restaurants become institutions while others disappear within a few years. Ricky shares his philosophy of creating smaller, more intimate spaces, building long-term relationships with staff and guests, and designing restaurants that people genuinely want to return to.
We also discuss the evolution of Three Wise Monkeys, the lessons learned from a decade of trading in Sea Point and the thinking behind Ora, his new Mediterranean-inspired project that draws influence from across the countries that touch the Mediterranean rather than following a single culinary tradition.
Along the way, we chat about family businesses, staff retention, restaurant culture and the realities of a profession that demands long hours, personal sacrifice and a genuine love of looking after people.
It’s a conversation about hospitality as craft, restaurants as places of memory and why the best operators are often thinking about much more than what’s on the menu.
- www.rwm2012.com
- On Instagram @a_table_inthecorner
- Cover image sketched by Courtney Cara Lawson
- All profile portraits by Russel Wasserfall unless otherwise credited
- Title music: 'In Time' by Olexy via Pixabay
S2-31. Hunt & Gather - Richard Bosman
In this episode of A Table in the Corner, I sit down with charcutier Richard Bosman to talk about Hunt & Gather, the new biltong project he has developed with Jerome Gluckman.Richard has spent years working …
Notes de l’épisode
In this episode of A Table in the Corner, I sit down with charcutier Richard Bosman to talk about Hunt & Gather, the new biltong project he has developed with Jerome Gluckman.
Richard has spent years working with cured meats, preservation and the science behind flavour. With Hunt & Gather, he turns that knowledge towards one of South Africa’s most iconic foods, asking what biltong might look like if it were made with fewer shortcuts and a much cleaner ingredient list.
We talk about grass-fed beef from the Eastern Cape, probiotic cultures, polyphenols extracted from fruit and why so much packaged biltong contains ingredients most people would not expect to find there. Richard explains how the product is designed to retain the flavour and texture of traditional biltong while avoiding chemical preservatives, gluten and the batch-pack approach common in commercial production.
The conversation also reaches back to Ötzi the Iceman, early forms of preserved meat and the long human history of drying, curing and carrying protein. From there, we get into mould, shelf life, Worcester sauce made from scratch and the practical challenge of taking a cleaner, more considered biltong to market.
It’s a conversation about craft, chemistry, curiosity and a South African staple being rethought by someone who understands preservation from the inside.
- www.rwm2012.com
- On Instagram @a_table_inthecorner
- Cover image sketched by Courtney Cara Lawson
- All profile portraits by Russel Wasserfall unless otherwise credited
- Title music: 'In Time' by Olexy via Pixabay
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