This August, we have a few guest chefs gracing our kitchen. First off the bat,  we have Franck Dangereux from The Foodbarn in Noordhoek:
For feisty Franck Dangereux, award winning chef and author of the acclaimed book Feast, The Foodbarn in Noordhoek at the Cape is a rewarding challenge, one where he can give full reign to his stunning creative talents and boundless energy. While cooking remains a passion, The Foodbarn is demanding in many other ways. At The Foodbarn Franck has created a delightful, simple country restaurant and deli drawing on his food memories of the South of France; fragrant breads, scented confiture, good cheeses, carefully selected wines and a menu of thoughtfully chosen dishes. Dishes that are similar but more informal than those he created at La Colombe, Constantia Uitsig, which earned him an international reputation, tastes which still draw Capetonians and visitors alike in their droves. It is not surprising that many of his aficionados have followed! Thursday 1 August 6 – 9pm R550

Kobus van der Merwe, from Oep ve Koep in Paternoster will be cooking in our kitchen once again:
Kobus favours raw nature over science. His passion for foraging for edible West Coast veldkos has led local diners to liken him to celebrated Danish chef, René Redzepi. He harvests his food sustainably on a daily basis from the surrounding veld, sand dunes and seashore. He then transforms his pickings into modern dishes that pay homage to the distinctive flavours and regional character of West Coast country food. Kobus runs a one-man show. The batterie de cuisine is modest, but Kobus has a superlative command of presentation and an acute sense of taste and balance. His operation is artisanal, intimate, personal and off the beaten track, yet the finished product is consummately professional. Best of all, he is forging a new cuisine, introducing tastes most of us have not experienced previously—and he is doing it with ingredients indigenous to the Cape. Tuesday 13 August 6 – 9pm R550

Tal Smith of Sababa, Sea Point/ Gardens
Sababa is all about uncomplicated and wholesome food with a Middle Eastern and Mediterranean influence. What started out as a stand at the Neighbourhood Goods Market, soon expanded into a space in Sea Point. On her return from Israel, Tal’s sister joined forces with Tal and opened the shop in Bree Street. Sababa’s food is prepared fresh daily, in their kitchens by Tal and Nirit, and a group of dedicated and passionate chefs who love to cook and “live” food. Sababa food is the kind of healthy and affordable food everyone would love to cook in their homes regularly if they had the time. Date to be announced

Lastly, a quick reminder of some of the classes Liam is hosting:
Asian Street Food Bites Saturday 3 August 10am – 1pm R450
Basic Techniques: Pasta, Grains, Rice & Potatoes Saturday 17 August 9.30am – 1pm R450
Cooking Methods Monday 19 August 6 – 9pm R450
Around the World: India Saturday 24 August 10am – 1pm R450
Pasta Wednesday 28 August 6 – 9pm R450
Basics Techniques: Pastry (Baking/ Batter) Saturday 31 August 9.30am – 1pm R450