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THE 2022 EAT OUT WOOLWORTHS RESTAURANT AWARDS

The top restaurants in South Africa (many of whom we are proud to call our longstanding clients) were announced at the prestigious 2022 Eat Out Woolworths Restaurant Awards on Sunday 20 November at GrandWest in Cape Town. The industry was celebrated in a glitzy display of gourmet food, trend setting drinks and fantastic entertainment, which had over 700 guests, including some of SA’s top celebrities, roaring in multiple standing ovations. 

After a two-year COVID hiatus, the event was a huge success and a testament to the incredible resilience of our industry. This year opened a new chapter by introducing a star rating system, instead of ranking restaurants in a top 20. This means more restaurants across the spectrum of dining were honoured – from fine dining to casual cafes.

To be included, each restaurant had to achieve a minimum rating of 70 points out of 100. This was based on several factors including the quality of their food, wine list, décor, ambience and service.  One star was awarded to those restaurants who scored 70 – 80, two stars to those scoring 80 – 90, and three stars to those scoring 90+, with Restaurant of the Year awarded to the restaurant with the highest score.

The highly respected judging panel included Michelin-starred chef and restaurateur Jan Hendrik van der Westhuizen, chef Karen Dudley, sommelier Moses Magwaza, food activist and cookbook author Mokgadi Itsweng, and food writer and broadcaster Anna Trapido.

Here are the restaurants that were allocated stars, plus the special award winners:

1 STAR RESTAURANTS

  • Beyond, Constantia Cape Town
  • Chefs Warehouse Tintswalo, Hout Bay, Cape Town
  • Clara’s Barn, Stellenbosch
  • Culinary Table, Lanseria 
  • Emazulwini, Waterfront, Cape Town
  • Epice, Franschhoek
  • Farro, Botrivier
  • Forti Grill & Bar Menlyn Pretoria,
  • Hemelhuijs, Cape Town CBD
  • Indochine, Stellenbosch
  • Les Creatifs Restaurant, Bryanston, Johannesburg
  • Marble Restaurant, Rosebank, Johannesburg
  • Modern Tailors, Rosebank, Johannesburg
  • Ouzeri, Cape Town CBD
  • Post & Pepper, Stellenbosch
  • Riva Fish Restaurant, De Waterkant, Cape Town
  • Rust en Vrede, Stellenbosch
  • Rykaart’s, Stellenbosch
  • Sejour, Houghton Estate, Johannesburg
  • The Melting Pot, Elgin
  • The Shortmarket Club JHB, Rosebank, Johannesburg
  • Table at De Meye, Stellenbosch
  • TTK Fledgelings, Cape Town CBD
  • Waterside, Waterfront, Cape Town
  • The Werf Restaurant at Boschendal, Franschhoek
  • Ukko, Bryanston, Johannesburg

2 STAR RESTAURANTS

  • Arkeste, Franschhoek
  • Belly of The Beast, Cape Town CBD
  • Chefs Warehouse Beau Constantia, Cape Town
  • ëlgr, Cape Town CBD
  • Foxcroft, Constantia, Cape Town
  • FYN, Cape Town CBD
  • La Petite Colombe, Franschhoek
  • Spek en Bone, Stellenbosch
  • The Potluck Club, Woodstock, Cape Town
  • The Test Kitchen Carbon, Rosebank, Johannesburg
  • Zioux, Sandton, Johannesburg

3 STAR RESTAURANTS

  • La Colombe, Constantia, Cape Town
  • Pier, Waterfront, Cape Town
  • Salsify at The Roundhouse, Camps Bay
  • The LivingRoom at Summerhill Estate, Cowies Hill
  • Wolfgat, Paternoster

SPECIAL AWARDS:

Eat Out Woolworths Restaurant of The Year – The LivingRoom at Summerhill Guest Estate

Eat Out Woolworths Financial Services Chef of The Year – John Norris-Rogers of PIER

Eat Out WCellar Wine Service Award – Victor Okolo from Salsify at The Roundhouse

Eat Out Naked Malt Rising Star Award – Mmabatho Molefe from Emazulwini

Eat Out Woolworths Financial Services Service Excellence Award – Forti Grill & Bar in Menlyn

Eat Out Valpré Lannice Snyman Lifetime Achievement Award – Rudi Liebenberg

Eat Out Woolworths Lockdown Innovation Award – Liam Tomlin

Eat Out Woolworths Sustainability Award – FABER at Avondale

Eat Out VISI Style Award – Zioux

Eat Out Stella Artois Best Destination Restaurant Award – Nevermind in Cape St Francis

Eat Out Woolworths Icon Award – La Madeleine in Pretoria

Eat Out Retail Capital Best New Restaurant Award – Dusk in Stellenbosch

Here’s wishing all a big congratulations and continued success in the years ahead!

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WHIPPED CREAM RECIPES

From Savoury to Sweet here are our top recipes to try out with your Cream Gun

Parmesan Mousse

Ingredients

  • 1 tbsp canola oil
  • 1 Spanish onion, minced
  • 250ml  white wine
  • 950ml  heavy cream
  • 1 cup Parmesan cheese, freshly grated
  • 2 sprigs rosemary
  • Salt, to taste

Directions

Heat canola oil in a large heavy-bottomed saucepan, add minced onion and cook until soft and translucent. Add the white wine and let it cook on medium heat until the wine is almost completely gone. Add the heavy cream and grated cheese, and stir to combine. Bring it to a simmer. Add the rosemary, turn off the heat and let it steep for 5 minutes. Taste and season with salt.

Strain mixture into a large bowl and cool to room temperature. Whip the mixture using your Gourmet Whip or hand mixer.

Serve over roasted vegetables, fresh vegetables, lentils or grains.

Chili and honey hollandaise.

Chilli And Honey Hollandaise

Ingredients

  • 2 eggs
  • 6 egg yolks
  • 2g chili powder
  • 30g honey
  • 20ml vinegar
  • 250g butter
  • 120ml white wine reduction

Directions

Slowly warm the butter in a saucepan with the white wine reduction and the vinegar.

Carefully mix the egg yolk and egg in a high measuring cup, add the warm liquid and mix briefly with the hand blender and season to taste. Add honey and chili.

Add the sauce to your Gourmet Whip, screw on an iSi Professional Charger and shake approximately 12 times.

Serve over freshly poached eggs.

Cream of potato soup.

Cream Of Potato Soup

Ingredients

  • 50g onion
  • 1 garlic clove
  • 20ml white wine
  • 200ml milk
  • 200ml stock
  • 40g butter
  • 80g cooked potatoes (floury)

Directions

Peel and dice the onion and garlic and lightly sweat in butter. Deglaze with the white wine and reduce.

Pour in the stock and milk and bring to the boil.

Add the remaining ingredients and cook for a further five minutes – season with salt, pepper and nutmeg.

Pass the soup directly into a 0.5L Whip. Screw on an iSi Professional Charger and shake about 16 to 18 times.

Banana Caramel Cream Dessert

Ingredients

  • 185ml sugar
  • 1/4 cup cornstarch
  • 1/2 teaspoon salt
  • 3 cups whole milk
  • 2 eggs
  • 2 tbsp butter
  • 1 tbsp vanilla extract 
  • 1 1/2 cups graham cracker crumbs
  • 1/3 cup butter, melted

Directions

Beat eggs with a fork in a medium-sized bowl. Mix 160ml sugar, cornstarch and salt in a medium-sized saucepan. Gradually add the milk while whisking. Cook over medium heat, stirring continuously until the mixture thickens and boils. Continue to cook for 1 minute.

Pour several tablespoons of the hot mixture into the egg bowl and stir well. Pour warmed egg mixture into the pan and let it rest with the hot milk mixture. Return to a slow boil and cook for one minute, stirring constantly.

Remove from the heat, stir in butter and vanilla, and set aside to cool. Refrigerate to fully cool.

Crush crackers in a large ziplock type bag.  Pour crumbs, sugar and melted butter into a bowl, and stir until fully combined.  Pour into a casserole dish and press into an even layer.  Bake at 180°C for 10-12 minutes, until light brown. Set aside to cool.

Spoon 2 tablespoons graham cracker crumble into individual serving dishes, then add a layer of pastry cream using a piping bag. Add a few slices of banana. Top with a layer of whipped cream using your gourmet whip. Garnish with crumbs and caramel.

Mini Tiramisu Trifles

Ingredients

  • 565g mascarpone cheese
  • 6 tbsp sugar
  • 1 cup heavy whipping cream, cold
  • 1/2 cup powdered sugar
  • 1 tsp vanilla extract
  • 3/4 cup hot water
  • 3 tbsp instant espresso powder
  • 36 ladyfingers
  • 1/2 cup heavy whipping cream
  • 1/4 cup powdered sugar
  • 2 tbsp Kahlua

Directions

Mix mascarpone cheese and sugar together until combined. Do not over mix or the mascarpone cheese can thin out. Set aside. In another bowl, add the 1 cup of cold heavy whipping cream, powdered sugar and vanilla extract and whip until stiff peaks form. Carefully fold the whipped cream into the mascarpone cheese mixture and set aside. In another bowl, combine the hot water, espresso powder and sugar.

To layer the trifles, dip the ladyfingers into the espresso mixture one at a time and place into the bottom of the trifle cup. Use two to three ladyfingers and break into pieces as needed so they fit in the cup and create a full layer. Pipe or spoon a layer of mascarpone filling on top of the ladyfingers. Repeat these steps till full but leave space for the whipped cream topping.

To make the whipped cream, prepare your Gourmet Whip by adding the half cup whipping cream, powdered sugar and Kahlua and shake. Pipe a swirl of cream on top of each trifle and sprinkle with cacao powder. Refrigerate until ready to serve.

No-Bake Cheesecake

Ingredients

  • 2 cups graham cracker crumbs
  • 1/3 cup packed light or dark brown sugar
  • 1/2 cup unsalted butter, melted
  • 1 and 1/4 cups heavy cream or heavy whipping cream
  • 680g full-fat cream cheese, softened to room temperature
  • 1/2 cup (100g) granulated sugar
  • 2 tbsp confectioners’ sugar
  • 1/4 cup sour cream, at room temperature
  • 2 teaspoons lemon juice
  • 1 teaspoon pure vanilla extract

Directions

Stir the graham cracker crumbs, dark brown sugar and butter together, pour it into a springform pan, pack it tightly and place it in the freezer.

Using your Gourmet Whip or hand mixer, whip the cold heavy cream into stiff peaks and set aside. Then, beat the cream cheese and granulated sugar together until smooth and creamy. Add the confectioners’ sugar, sour cream, lemon juice, and vanilla extract, and beat for a further 2-3 minutes until smooth and combined. Fold the whipped cream into the filling until combined.

Remove the crust from the freezer and spread the filling into the crust. Cover tightly with plastic wrap and refrigerate for at least 6-8 hours.

Remove from pan, slice and serve with desired toppings.

SHOP CREAM GUNS
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STELLENVIEW PREMIUM WINES

Stellenview is situated in the heart of the Cape Winelands, Devon Valley, Stellenbosch. Owned in partnership by well-known winemaker and entrepreneur, Reino Kruger and Multi-national Company OGH.

The vineyards, which are situated in seven sub-wards in Stellenbosch, thrive in an ideal, balanced maritime climate where winds from the Atlantic Ocean carry the purest rainfall to feed the vines during the winter months. The cooling sea breezes from the Indian Ocean regulates the long, dry and windy summer days.


Such is the variation of terroir there that Stellenbosch is divided into many different wine-producing areas. The wards of Banghoek, Bottelary, Papegaaiberg, Polkadraai Hills, Devon Valley, Jonkershoek Valley and Simonsberg-Stellenbosch are all recognized by the Wine of Origin scheme. The unofficial areas of Helderberg and Stellenboschkloof also have their own distinctive wine styles.

Stellenview is fortunate to grow their own grapes and procure grapes from all seven sub-wards in the region. Their strategy to select only the best grapes grown in Stellenbosch, and over the past years it has become evident in their wine ranges and numerous accolades received.

Their uncompromising approach to all aspects of vine-growing, and as such producing and sourcing outstanding quality fruit, has earned Stellenview high recognition within the wine fraternity. This has resulted in numerous national and international accolades over the past five years. Reino Kruger and the Stellenview team’s hands on approach to provide uncompromising quality wines, is testament to the reward and recognition bestowed on them by the industry.

Stellenview Premium Wines is focused on producing wines at every price point, but never to compromise quality. From their Ultra-Premium wine ranges to their lifestyle wines – attention to detail means Stellenview can offer the best wines to their international and local client base.

THEIR BRANDS

They offer a wide range of labels to cater for everyone’s taste and budget without compromising on brand quality. Their wines are all handcrafted which means attention to detail has been given to each and every bottle. Grapes are handpicked and carefully selected to ensure optimum quality, crushed and fermented, and then matured in oak barrels. .

VISIT STELLENVIEW

All Image Credits: Stelleview Wines

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THE MOST AMAZING PLACES TO DINE

Proudly one of our clients, &BEYOND owns and operates 29 extraordinary lodges and camps in Africa and South America. They define luxury travel and also design personalised high-end tours in Africa, Asia and South America, offering discerning travellers a rare and exclusive experience of the world as it should be.

We take a look at some of their most amazing dining experiences….

Renowned for their exceptional accommodation in beautiful wilderness areas, &Beyond’s outstanding cuisine, friendly service and highly skilled guides mean that there are very few lodges of a higher standard.

&Beyond also strongly believes in giving back to the local communities, which it does by providing employment and land ownership opportunities as well as by building local schools and clinics. This philanthropic spirit has been recognized by numerous international hospitality and conservation awards. This company’s outstanding reputation is well deserved and has them firmly placed as market leaders in their industry. 

AWARDS

ALL IMAGE CREDITS: &BEYOND

VISIT &BEYOND
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SHIFT ESPRESSO BAR

Shift Espresso Bar is the hip and cool coffee brand Capetonians love passionately. Spread across the city and in Stellenbosch these indie fashioned espresso bars offer a chilled atmosphere helping you get your coffee fix both on the go or chilling with friends. But it’s not just the coffee that has got the locals talking,  it’s the fully licenced drinks offering and fresh and healthy food that is fast taking this brand to full on cult status!

Shift Espresso Bar began as an idea in the latter part of 2013. It is a family-owned business born out of a need for better service and product delivery around coffee in Cape Town. After a brush with crime, the Vigliotti family left their home in the Free State to start a new life in Cape Town. Luigi Vigliotti moved from Gauteng to keep closer ties with his family, and Shift Espresso Bar was born. 

A brand-new concept with no conception of success other than its founders’ non-stop motivation and drive. Shift Espresso Bar came from the ‘shift’ in the family’s life and their subsequent lifestyle. A hard-working family that is unmoved by the negativity of those who perceive the brand as having no life span. 

Shift Espresso Bar serves as a symbol that defies the norm. Whether it be coffee, food, service or experience, Shift Espresso Bar aims to be daring, bold and unashamed in all that is done.  

Want to be part of the family? Shift Espresso Bar offers franchise opportunities, and who wouldn’t want to be part of this recipe for success. We look forward to seeing the brand continue to grow from strength to strength!

VISIT SHIFT ESPRESSO
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Summer Squash and Carrot Ribbons

Summer Squash and Carrot Ribbons

Ultra-thin ribbons of yellow summer squash, zucchini, and carrots make for a light and easy-to-make summer side dish.

INGREDIENTS:

2 small zucchini

2 small yellow summer squash

2 large carrots

24 large basil leaves

3 tbsp. white balsamic vinegar

2 tbsp. extra-virgin olive oil

1/4 tsp. anise seed

1/2 tsp. kosher salt

1/4 tsp. Freshly ground pepper

DIRECTIONS:

Trim ends of zucchini and squash. Using a vegetable peeler, shave each squash into long, wide, very thin strips. When you reach the centre of the squash where the seeds are, give the squash a quarter turn and continue slicing. Repeat on all four sides until all that’s left is the centre seed column. Shave the carrots in the same fashion.

Toss zucchini, squash, and carrot ribbons with basil in a large serving bowl. In a smaller bowl, whisk the vinegar, olive oil, anise seeds, salt, and pepper. Drizzle over vegetable ribbons and toss. Serve immediately.