Tabla de contenidos para 2024 en Eat Out

There’s a special ceremony to dining out. Taking us beyond our weeknight home-cooked meal, dining out – no matter the level of luxury – is an opportunity to indulge in the joy of food; the chance to do something special, to celebrate life’s milestones, to savour each other’s company around a canvas that comes alive through the artful interaction of ingredients. For 25 years, Eat Out has found its purpose in celebrating the excellence of South Africa’s most talented chefs and restaurateurs, and the teams that breathe life into their vision. Recognising excellence Early in 2024, having run our new star-rating system for two years, Eat Out called for your input in strengthening the way we identify and celebrate our country’s best dining experiences. More than 500 chefs, restaurateurs, diners…

We believe that setting ambitious sustainability goals challenges us to do more, and inspires others to collaborate on and contribute to this vital endeavour. Whether through the art we make or the words we write, we do not change the world through our stories. We do, however, change perceptions – and that can be a powerful thing. If we succeed in altering the way others see the world, we plant the seed for change. Sometimes, that’s all it takes.…

Les Créatifs Restaurant in Bryanston is a culinary haven spearheaded by chef Wandile Mabaso. With a repertoire enriched by global experiences and a passion for storytelling through cuisine, Wandile established Les Créatifs as a beacon of innovative gastronomy, redefining the dining experience in South Africa. Soweto, Paris, New York Born and bred in Soweto, Wandile’s culinary journey has been nothing short of extraordinary. His quest for excellence led him to the esteemed kitchens of Michelin-starred restaurants in New York and Paris, where he honed his skills under the mentorship of luminaries such as Alain Ducasse. Now back in South Africa, Wandile orchestrates culinary masterpieces at Les Créatifs, where he caters to a discerning clientele of celebrities and dignitaries. It’s no surprise that his expertise has earned Les Créatifs an Eat…

Iming Lin is the farmer at the helm of Meuse Farm, a sustainable urban agriculture operation tucked away in Hout Bay. Her practice is produce-centred, with a focus on lesser-known vegetables. She occupies a specifically informed space in the sphere of urban agriculture, and is set apart by her reverence for all life forms, a cognisance for the tiniest of ecosystems, and a fervent eagerness to understand, preserve and nurture the land. The wonder years Her interests were nourished early in life; as a result, Iming found herself immersed in the beauty and technicality of growing food. “I loved to work in our vegetable garden as a kid, and started my first garden when I was seven or eight,” she says. Her interest in food would persist throughout her life.…

For many people, dessert is the highlight of a memorable meal. It’s the last thing you experience; a final impression. It’s an amalgamation of decadence, comfort and indulgence. Motheba Makhetha (affectionately known as Mo), winner of the Eat Out Cacao Barry Dessert Award, is more than just a pastry chef – she is a dessert queen, and she recently had an unforgettable rendezvous at Or Noir studios in France, exploring the art of chocolate. Creativity, untethered A glance at Motheba’s social media shows she’s not afraid to push boundaries. Using unconventional ingredients (like mushrooms in a panna cotta) demonstrates her creativity and showcases fearless playfulness – thinking outside the proverbial chocolate box. “Being uncomfortable, and then getting out of that comfort zone, is the best advice I’ve ever been given…

In the heart of Joburg’s bustling culinary scene lives a man whose journey to becoming head chef at The Pot Luck Club Johannesburg, an Eat Outstarred restaurant, is both inspiring and flavourful. Meet Ebie du Toit, whose path to success was paved with determination and a hunger for learning. Solace in the kitchen Originally from Eastridge in Mitchells Plain, Cape Town, Ebie’s story begins a decade ago in the esteemed halls of The Test Kitchen, where he first dipped his toes in the world of hospitality. Amid a turbulent, fractured family life, the kitchen soon became more than just a workplace – it became a sanctuary. “The kitchen gave me stability and a sense of community,” he reflects. “I felt that I was being taken care of and uplifted by…

arkeste_richardcarstens “It’s important to stay true to yourself and the path you have chosen.” Self-taught chef Richard Carstens, a pioneer in South Africa’s culinary landscape, is no stranger to adversity. For 35 years, he’s been honing his craft and developing a unique style, as well as mentoring many of the country’s top chefs, who have gone on to shape their own path. In September 2023, devastating floods tore through the town of Franschhoek, putting Richard’s restaurant, Arkeste, literally under water and causing massive damage to the property. What most won’t know is that in June of that same year, just three months prior, Richard had completed a renovation at the restaurant – a total revamp. Such is the character of the man, and the impact and influence he has had…

For more than three decades, Chuckles® have been the MVPs of South African shopping trips, sparking joy in Woolworths aisles nationwide. Crafted through meticulous processes, Chuckles® begin as malt paste, which is shaped into heavenly spheres and coated in multiple layers of creamy chocolate. In addition to the mouth-watering taste, the cocoa used in producing Chuckles® has been sourced according to approved responsible sourcing programmes. And let’s be real, no matter how hard you try, there simply is no stopping at just one!…

Hunting is certainly not without controversy, especially when it comes to canned and trophy hunting for sport rather than food. It was never a dream for Wesley Randles to be the huntsman he is today. After growing an enviable reputation as a chef in some of Cape Town’s top kitchens, he packed up his big-city life and moved his young family to the quiet seaside village of Cape St Francis in the Eastern Cape to open his restaurant Nevermind, located next to the Seal Point lighthouse, the oldest lighthouse in the country. As he got more involved in his new community, he was invited to join a hunt with the locals. Now Wesley is on a new path of fascination and discovery. Scope of sustainability Game has been proven to…

Get ready to taste the essence of the Scottish Orkney Islands. Highland Park is not just any whisky – it’s a legend in a bottle, crafted with care and tradition since 1798. Whether you’re savouring a hearty meal or indulging in something sweet, Highland Park’s rich flavours and velvety smoothness will take your taste buds on a wild ride. Ready to elevate your dining game? Pour yourself a glass of your favourite Highland Park whisky and let the magic happen. And if you’re hosting a fancy dinner party – or hitting up an Eat Out-starred restaurant – Highland Park will bring a touch of class to every bite. You’ll soon see why connoisseurs everywhere are falling in love with this perfect pairing. highlandparkwhisky.com Enjoy Responsibly. Not for Sale to Persons Under…

A uniform tends to align us with a certain role, designating us as part of a collective. But it can also inspire confidence and a sense of belonging, while at the same time taking some of the decision-making out of our day as we no longer need to choose what to wear. For a long time, “fashion” has struggled to break into the professional kitchen – but that’s all starting to change. A chef’s kitchen is an environment heavily steeped in tradition, almost symbolic of the career. The chef’s uniform was originally sketched by the world’s first celebrity chef, Marie-Antoine Carême, in 1822. “Style is a way to say who you are without having to speak.” Titled “Le Maître d’Hôtel Français”, the sketch showed two chefs standing next to each…

lacolombect In the world of fine dining, where innovation and artistry dance a delicate pas de deux, the most coveted accolades are often awarded to establishments that are not merely restaurants, but culinary temples. Set in a lofty location among the clouds on a wine estate in Constantia, Cape Town, La Colombe is a shining example of this synergy, where excellence is not just a goal, but a way of life. Arena of legends For the past two decades, the restaurant has left a mark on South Africa’s fine-dining landscape, boasting a rich history under the leadership of the many legendary chefs who have graced its kitchen. Founded in 1997, it started out as a quaint, intimate spot that soon garnered attention for its innovative approach to contemporary French and…

Since opening The LivingRoom in 2017, chef Johannes Richter and his partner, Johanna, who both hail from Germany, have had to adapt their European thinking, learn what grows locally, and find abundance in unusual places. Sustainability is not for likes; it’s not standard operating procedure. It’s a way of life for the couple and their team, as natural as breathing. Johannes explains what drives them: “It’s not simply about following an ethos of being sustainable – it’s a prerequisite for our business. We’re always thinking about how we can do things better. When we started The LivingRoom, we said we wanted to have as little impact as possible on the ecosystem. This has been intertwined with selecting local suppliers, farming on site, and using ‘heritage’ produce that needs fewer resources,…

There is no service industry without good service, and restaurant-goers will attest that it can make or break a dining experience. The line between good and excellent is waferthin – but it was excellence through and through in the case of 2023’s Eat OutWoolworths Financial Services Service Excellence Award recipient, Meraki by Charlie Lakin. The human connection In distilling the Meraki experience, one of the notes in our judges’ verdict read: “There was a breath of fresh air about the service at this small restaurant. Yes, all the elements of excellent service were there: the impeccable attention to detail, the finesse, the anticipation of guests’ needs. But the polished professionalism was also tempered with something rather special: a gentle humility and a human connection that touched our judges.” And it’s…

Following our vision to be one of the world’s most responsible retailers, sustainability is core to our business – it impacts everything we do. Vincent van Gogh once asked, “What would life be if we had no courage to attempt anything?” It is, after all, courage that nudges us to take that first step to realising our dreams, to embark on that adventure, to dare just enough to change the world for the better, and to taste the fruit of our labour.…

salsify_at_the_roundhouse Ask any young kid what they want to be when they’re older, and you’re likely to receive a laundry list of options. Anything involving animals, space or dinosaurs is always popular. For Ryan Cole, there was only one answer – the lure of the kitchen and the prospect of feeding people hooked him at a young age. While his preschool friends were outside playing, Ryan could often be found in the kitchen, helping with the sandwiches. Coming of age As he hit high school, his passion continued to grow. At the age of 15, he had his first professional experience: as part of an industry week, he was sent to the Vineyard Hotel in Newlands. From the moment he stepped foot in that kitchen, he felt at home. Ryan…

It doesn’t matter if you’re a three-star Michelin sensation or the town’s favourite late-night-greasy-treat hole-in-the-wall – the design of your restaurant is as important as the ingredients in your kitchen when it comes to creating a memorable experience. We spoke to Kobus Truter of KT Interior Architectural Studio to get the lowdown on how to create the perfect space for your restaurant’s identity. Know who you are First things first: you have to be sure of the kind of restaurant you want to run, and the kind of experience you want your patrons to have. “Concept is important,” says Kobus. “What and who is the restaurant targeting? Is it a burger joint or a Mexican spot? What is the brand identity? We find it helpful to design with an identity…

Jack Black was founded in 2007 with a clear mission to brew the best beer in southern Africa. Focused on consistent delivery of distinctive quality, our beer is made from the finest natural ingredients at our state-of-the-art Cape Town brewery. With a dedication to maximising flavour, and to following our philosophy of innovation while staying true to traditional handcrafted methods, Jack Black brews beers that inspire. It’s with that persistent approach to quality and innovation that our Super Crush Cherry Ale came to life. Brewed with intense Cherry Crush flavour and a refreshing zing that will leave you wanting more, our latest offering will tug on your nostalgic heartstrings with every sip. We’ve done all the hard work; all you need to do is pour over ice and enjoy! jackblackbeer.com.…

Cacao Barry® chocolate, renowned for its exceptional quality and rich flavour, begins its journey at the source. With a history rooted in French pastry since 1842, Cacao Barry maintains a commitment to sourcing only the finest cacao beans, harvested with care and expertise by local farmers. Inside every bag of Cacao Barry® chocolate lies dedication to sustainability and ethical sourcing. Through partnerships with cocoa farmers and rigorous farming practices, Cacao Barry ensures the preservation of biodiversity and the wellbeing of communities. Treat yourself to the exquisite taste of Cacao Barry® chocolate, crafted with passion and precision. From velvety milk chocolate to intense dark varieties, each recipe is a testament to the artistry and expertise that define the Cacao Barry brand. Elevate your culinary creations with Cacao Barry® – the choice of…

“I can’t quite believe it’s been 17 years!” says Jean Engelbrecht, owner of Rust en Vrede wine estate, home of one of the Cape’s most respected and long-lived fine-dining restaurants. For many years, Jean travelled the world, selling the farm’s portfolio of red wines, and enjoying some of the finest international restaurants along the way. In the back of his mind, he always had the idea to reproduce something similar in Stellenbosch, but found many of the top-rated restaurants in Europe too formal and stuffy. It was a visit to the US – and specifically Thomas Keller’s French Laundry – in the early 2000s that opened his eyes to the possibility of offering fine dining in a relaxed atmosphere. Once he had his model, he began his search for a…

When the conversation steers, as it often does, to where we should meet for coffee, how often do we settle for a choice between two Vidas? That’s not to say there’s anything wrong with a good franchise; they’re nothing if not consistent. But where’s the fun in having a copied-and-pasted flat white at… Hold on, which one are we at again? Venture just a little further afield, and you’ll find that a coffee shop needn’t be just a coffee shop. Succumbing to a spell of ’90s nostalgia, it can be the Central Perk (Friends), Café Nervosa (Frasier) or Monk’s Café (Seinfeld) of your day-to-day – an anchor point, a safe space, a place to make new friends. In a city awash with coffee shops, it came as no surprise that…

Unlock a world of rewards and convenience with the Woolworths Black Credit Card. Say goodbye to ordinary and hello to extraordinary, with benefits designed to elevate your lifestyle. Indulge in exclusive discounts and cash-back vouchers that cater to your every whim. With the Woolworths Black Credit Card, every moment becomes an experience worth savouring. From dining at Eat Out award-winning restaurants to shopping sprees and jet-setting adventures, you’ll enjoy rewards that make life a little more fabulous. Don’t miss out on the cash-back waiting for you – treat yourself to a gourmet meal, or plan your next getaway. The Woolworths Black Credit Card is your lifestyle card. Apply for your card today by scanning the QR code. Ts & Cs apply. Woolworths Financial Services (Pty) Ltd (Reg. No.2000/009327/07) is an…

fynrestaurantcpt We were foragers long before we were chefs. But somewhere between the invention of the wheel, industrial farming and microwave dinners, we left all that behind. While interest in wild, fresh ingredients has been on the rise since the 1970s, it’s our unignorable impact on the environment that has seen a sharp surge in food foraged and farmed in communion with the land. Peter Tempelhoff is passionate about menus built around foraged ingredients, and his love for the process is palpable. His restaurant, FYN, has won numerous accolades for its innovative menu, and is known for showcasing the diverse flavours and textures of South Africa’s natural landscape. “Being able to get outside and learn about nature’s wild bounty is special,” he says. “Every time I’m on the rocks or…

Vusi Ndlovu’s style of cooking is unlike anyone else’s in the industry. First, there’s his commitment to showcasing African culinary heritage through the use of indigenous ingredients, presented in a contemporary yet authentic way. Then, there’s the way he incorporates cooking over open fire into many of his dishes, often in an unexpected way. And while this method of cooking is not exactly new, particularly in the South African context, Vusi has made a name for himself by displaying seemingly underappreciated elements (and ingredients) in an entirely new light. We caught up with him to hear how he honed this love of fire, and what plans he’s cooking up for EDGE and Mlilo. Primal nature Vusi developed his approach to cooking over fire in an unexpected place – working in…

dusk_restaurant_ Named Eat Out’s best new restaurant in 2022 – and achieving 3 stars in 2023, among other awards – Dusk in Stellenbosch has been making its mark on South Africa’s culinary scene. The accolades acknowledge the outward-facing aspect of the fine-dining experience, but Dusk is shaking things up in ways that are less obvious to diners – even though those very diners ultimately benefit. Partners and chefs Darren Badenhorst and Callan Austin are not only determined to educate their guests about the concept of fine dining – and why it costs what it does – they have also taken a revolutionary approach to the staff culture of the industry. So often portrayed as a toxic working environment (because sadly, that is sometimes the truth), restaurants have been synonymous with…

South Africa’s food culture is among the best in the world. With tons of destinations for local gourmands and international tourists, the country boasts no fewer than eight mentions in the Top 100 Restaurants for the 2023 Luxury Lifestyle Awards. Add to that the growing contingent of Michelin-starred chefs from the country, and it’s fair to say we’re making international headlines. In the wake of a slew of closures in recent years, the country’s restaurant industry is gradually bouncing back. While it’s a good time to think about opening a new eatery in South Africa, it remains imperative to remember that the critical ingredients to success are not just your culinary skills and brand signature, but also a sound business acumen. So, what are the three most important business considerations…

WW72669/E EXPERTLY CULTIVATED All our orchids are grown right here in South Africa. We’ve partnered with specialised growers, experts in orchid cultivation and innovation, to offer you locally grown Asian and Dutch varieties and exclusive colours. ALL PRODUCTS IN THIS CATALOGUE ARE AVAILABLE AT SELECTED STORES, WHILE STOCKS LAST.…

Siba Mtongana needs no introduction to South African foodies – she is the person behind a culinary megabrand that covers everything from cookbooks to TV shows and restaurants. As the winner of the Woolworths Trailblazer Award at the 2023 Eat Out Woolworths Restaurant Awards, Siba was recognised for her contribution to South Africa’s food industry. We spoke to her about her journey, and what shaped her into the powerhouse she is today. sibamtongana Little did she know… Siba’s story starts with a childhood steeped in love for food and nature. “My mother’s love for food was the spark that ignited my passion for it, as were my dad’s evergreen hands in his back-yard garden,” she says. “Overthinking and being risk-averse are the enemies of growth.” Despite this, Siba wasn’t considering…

Slap-bang in the middle of Cape Town’s trendy Bree Street is Boma on Bree, winner of the Eat Out Retail Capital Best New Restaurant Award for 2023. With interior design and layout reminiscent of the earthy desert landscapes of the Karoo, this exciting inner-city hotspot offers an authentic, fire-inspired menu of African flavours in a stylish yet eclectic setting. Fire plays a central role in the open kitchen and in the long fireplace along the wall. It’s a desert oasis in the heart of an urban setting. Spirit of gathering Boma on Bree was born from a desire to build a dining experience that celebrates the concept of unity, epitomised by the African tradition of cooking over fire and the convivial, inclusive atmosphere it creates. It’s a place that captures…

On the rugged shoreline of the West Coast, in the fishing village of Paternoster, lies Wolfgat, the culinary gem helmed by visionary chef and owner Kobus van der Merwe. This off-the-beaten-track restaurant was the winner of the Eat Out Lexus Best Destination Award in 2023 – and it is indisputably worth the trip.  Huisie by die see Wolfgat’s story began in September 2016 within the walls of a historic fisherman’s cottage on a quiet Paternoster street. The restaurant’s origins can be traced back to a tiny makeshift kitchen in the back yard of a family store, Die Winkel op Paternoster, where Kobus and his team experimented with local produce and ingredients unique to the area that can be easily foraged. This is Kobus’s mission: to showcase hyper-local indigenous ingredients, or…

Germain Lehodey, the recipient of the 2023 Eat Out Highland Park Lannice Snyman Lifetime Achievement Award, has dedicated most of his life to the South African hospitality industry – wine in particular. When he arrived in South Africa in 1983, he was the only sommelier in the country. The success of many of South Africa’s top sommeliers – including Moses Magwaza, who worked under Germain at Restaurant Mosaic in Pretoria – is due in part to Germain’s guidance and mentorship. Call to adventure Like many great stories, Germain’s began humbly with his first job as a waiter in Paris. “The owner introduced me to winemakers in Burgundy,” Germain recalls. “I was immediately captivated. My father was a Calvados producer, so I had been exposed to the science of distillation at…

Eat Out Star Winners Acid Food & Wine Bar * Johannesburg, Gauteng Arkeste by Richard Carstens *** Franschhoek, Western Cape Belly of the Beast ** Cape Town, Western Cape Beyond ** Cape Town, Western Cape Cavalli * Stellenbosch, Western Cape Chefs Warehouse at Maison * Franschhoek, Western Cape Chefs Warehouse Beau Constantia *** Cape Town, Western Cape Chorus * Somerset West, Western Cape Creation Wines Tasting Room * Hemel-en-Aarde Ridge, Western Cape Dusk *** Stellenbosch, Western Cape Eike * Stellenbosch, Western Cape ëlgr ** Cape Town, Western Cape Epice ** Franschhoek, Western Cape Faber at Avondale * Paarl, Western Cape Farro * Botrivier, Western Cape Fermier * Pretoria, Gauteng Foxcroft ** Cape Town, Western Cape FYN *** Cape Town, Western Cape La Colombe *** Cape Town, Western Cape La Petite Colombe…

“What flavours do you enjoy?” This is the question the server at Toscana – just one of the restaurants on board Oceania’s vessels – will ask when curating the perfect olive-oil-and-vinegar pairing, tweaking it to your taste. The delicious dressing duo, perfect for dunking artisanal bread, is a starting act, whetting your appetite for the main event: melt-in-your-mouth lobster linguine. And it’s just the beginning of your culinary journey. But Oceania Cruises are not just about fine dining on board, although they have this down to an art – they allow you to experience the flavours of each port of call at an entirely new level. Catalan cravings The Spanish coast is a favourite among foodies, and a popular Oceania cruise destination. Catalan cuisine teems with mouthwatering delights, from paella…

madre.stanford Visiting Eat Out-starred Madré Stanford, in the heart of the picturesque village located between Hermanus and Gansbaai, is like going to the home of family or friends. The restaurant is housed in a heritage cottage with rustically furnished interleading rooms; a vine-shaded stoep out back and a vegetable garden beyond the lawn add to the homely, intimate feel. It’s more than that, though, says owner Madré Smit Bester. It’s about their lifestyle – she, her husband Morné Bester, their daughter, and even their dog Georgie, ball in mouth, will most likely all be there. It’s casual, relaxed and highly personal. An unexpected star Madré didn’t see that star coming. “It was completely unexpected. I didn’t even know we were in the running, and I never thought we were in…

In the intricate world of wines, where passion meets expertise, Dusk’s Bafana Zondo emerges as a standout sommelier, showcasing an unparalleled dedication to the craft and an exceptional depth of wine knowledge. Recognised as the Eat Out Woolworths Wine Service Award winner for 2023, Bafana has not only left a lasting impression on diners, but has also captured the attention of the Eat Out judges. From waiter to connoisseur After completing matric, Bafana studied hospitality at Parktown College in Johannesburg. Financial constraints led him to start working as a waiter at Primi Piatti in Rosebank – but it was at Hidden Valley’s Overture in Stellenbosch that his potential was spotted and nurtured by renowned chef Bertus Basson, setting Bafana on the path to becoming a distinguished sommelier. A vineyard of…

We fully address the complex and interconnected sustainability challenges and opportunities we face, now and into the future. When we allow ourselves to truly be absorbed into the spirit of a place, we are – to whatever measure – changed. When we leave that place, we do not only leave behind its people and the tables around which we feasted, we leave behind a piece of ourselves. That is why, when that piece came from the heart, we will always long to return.…

the.happy.uncles Seeking out a great restaurant located off the beaten track is like stumbling upon a hidden treasure. There’s a thrill in the search and discovery that spurs your excitement and sense of anticipation. If you’ve ever visited The Happy Uncles on Voortrekker Road in the heart of Salt River, you’ll know exactly what I mean. After dodging speeding taxis and noisy trucks, you’ll find the restaurant concealed away from the road, in an intimate space that’s engulfed by multicoloured milehigh shipping containers, and the kind of warehouses and workshops that once made up the beating industrial heart of Cape Town. Gentrified elegance Over the years, this area has evolved into a bubbling hub for creative energy, with repurposed factories becoming trendy art galleries, independent design studios and innovative businesses.…

We believe that to make a meaningful, enduring impact and progress requires deliberate collaboration across the supply chain. We can never truly know someone until we know their character, and we can only ever gauge someone’s character by their actions. No matter what path our life’s chronicle takes, finding our true north – a code to live by – is not the difficult part. Living up to the expectations we set for ourselves can sometimes be our greatest challenge.…

The restaurant industry can be a daunting place. If you’ve ever worked in it, you’ll know exactly what I mean. For many, it’s their first foray into the working world, and it typically comes with a trial-by-fire initiation. My first restaurant job is seared into my brain with a heat reminiscent of the massive pizza oven that was central to the fine establishment. I was thrown onto the floor with little instruction other than “clear plates”. It was fast-paced, stressful and confusing. I lasted just one shift. Fast-forward a few years, and I found myself working in a five-star restaurant overseas. Before I started, I was trained in menus, seating, service, restaurant flow, food, kitchen flow, how to deal with problems, and so much more. It was intense, but what…

It’s known as pålägg in Sweden, charcuterie in France, biltong in South Africa and salumi in Italy. The practice of curing meat has become so widespread that it’s seen as part of our global heritage. From selecting quality meat to the meticulous process of curing, each slice of charcuterie reflects centuries of tradition and skill, starting with the ancient Gauls. We caught up with Kloof Street’s resident Swede, Jesper Nilsson, to reflect on this preservation method, and why it inspired him to make his own at ëlgr. What initially drew you to the world of charcuterie? I have an interest in learning about the entire chain of a product, and making things from scratch is what drives me. I’m fascinated by the traditional techniques used in the production of an…

BIRKENSTOCK, a symbol of comfort since 1774, has a rich heritage of craftsmanship and innovation. From humble beginnings in a German village to a global presence today, the brand’s story is one of enduring quality and timeless design. Chefs around the world have embraced BIRKENSTOCK as their footwear of choice in the kitchen. With an anatomically shaped footbed and arch support, the shoes offer the perfect blend of fashion and functionality for those long kitchen shifts during a busy season. Whether you’re a seasoned chef or a home cook wanting to look the part, experience the comfort and support that makes BIRKENSTOCK a favourite among restaurant professionals. The brand’s journey from workwear staple to culinary fashion icon is testament to its enduring appeal. Upgrade your footwear – and walk into the…

Realising our goals means our values must become so entrenched in our culture that it becomes impossible to imagine existing without them. When the dreams we chase finally manifest, we are rewarded not only with their bounty, but with the respect of our peers. And when we reach that place, we simultaneously become a beacon towards which others strive, and a member of the select group who dared to aim for the sky.…

At Woolworths, our cheese-making process isn’t just a routine – it’s a cherished tradition upheld by our team of award-winning experts. When you choose Woolies, you’re opting for an exquisite culinary experience. With 13 World Cheese Awards under our belt, including the esteemed Product of the Year accolade, we take immense pride in curating dairy products that redefine excellence. Experience the difference that passion and expertise make – only at Woolworths.…

Beauty lies in the eye of the beholder. It’s a well-worn expression, but as is the case with most clichés, there’s a pinch of truth to it – and the truth is, our aesthetic perception of a particular space influences our feelings much more than we realise. Art and interior design have the incredible ability to evoke emotion, affect our mood and improve our overall wellbeing, and there’s a growing body of scientific research that proves their profound impact on our state of mind. In fact, a recent study published in the Journal of Environmental Psychology found that study participants who were exposed to “pleasant artwork” experienced a significant reduction in stress compared to those in a “neutral” environment. Below, we break down ways of incorporating art and design in…