Cape Town has always been one of Africa’s premier food cities. Historically, it served as an important trading location at the tip of the continent, with access to excellent produce from a variety of climates. The city’s high-caliber chefs and savvy entrepreneurs have taken advantage of this position to open restaurants serving fancy small plates and bakeries churning out really good sourdough bread. More recently though, there’s been a wave of chefs tapping into more local offerings, foraging for local plants, and highlighting lesser known ingredients in Nguni cuisine.
Mary Holland is a South African writer based in New York. She has written for WSJ Magazine, Financial Times, HTSI, Condé Nast Traveler and New York Times T Magazine. She is also the New York correspondent for Monocle Magazine.Read More