Fine Food - 24 April 2021
Loading player...
Gourmet Guide, Jenny Handley, chats to charcuterie king, Richard Bosman, about more than bringing home the bacon, like how to cook it to perfection.
Other recent episodes
Fine Food - 11 Sept 25 - Chef Marcus Gericke of Chorus
Chef Marcus Gericke of Chorus shares all about the new Eenvoud menu, an evolved take on the much-loved Trust Us concept, his favourite Heritage Day braai tips, and his very special sourdough starter, Pete.
Fine Food - 04 Sept 25 - Legendary Chef Bertus Basson
Legendary Chef Bertus Basson joins Jenny Handley to talk about Ongetem, his fresh, no-nonsense restaurant in Cape Town, “untamed” in spirit, fire-cooked, bold, and proudly local.
Fine Food - 28 Aug 25 - Chef Amori Burger of one-Plated Upper Union
Jenny Handley chats to chef Amori Burger of one-Plated Upper Union about the ancient inspirations behind her new dishes, the spice rules she swears by, and how she packs bold flavour onto every small plate.
Fine Food - 21 Aug 25 - Anouchka Horn, Chef and restaurant owner
Chef and restaurant owner Anouchka Horn shares insights on what sets one-Plated Belly of the Beast, one-Plated Galjoen, and Seebamboes apart — and reveals why her coriander grinder is always close at hand.
Fine Food - 14 Aug 25 - Caroline Lamb, Chef at The Red Room at the Belmond Mount Nelson
Chef at The Red Room at the Belmond Mount Nelson, Caroline Lamb shares her journey from pastry to head chef, the secrets behind her signature Peking duck, and the spices she loves most.