It was this time last year that I managed to secure a table and an interview with Massimo Bottura, chef and owner of number 5 restaurant in the world according to S.Pellegrino World’s 50 Best Restaurants, Osteria Francescana in Modena, Italy.

Massimo is a mastermind chef, as evidenced by his three Michelin stars, and his food just blew me away.

One of the curious dishes, named The Spine of Italy, was his signature, comprising foie gras impaled on a stick and smothered in hazelnuts at the bottom to indicate the southern Italian areas, and almonds at the top end to denote the northern region of Italy. The centre was an explosion of matured balsamic, aged in cedar and juniper barrels, from the centre of his universe, Modena.

His dish Swimming up the Po, of vinegar-lacquered eel with a smear of apple purée on the one side and corn on the other, is a tongue-in-cheek reference to an age-old feud between the corn and apple farmers who worked on opposite sides of the Po River.

It was his pure storytelling that inspired me to ask him to visit South Africa for the very first time to share these culinary tales with you. His cooking is about preserving heritage and taking old recipes into the future.

Food designer Andrew Stellitano will also visit SA for the first time for the Eat Out DStv Food Network Conference, where he will share some forward-thinking food design, creating fresh ideas and turning ingredients into the most unexpected edible sculptures.

At the conference, Eat Out’s top reigning top chef, Luke Dale-Roberts, will entertain and inform us, as will celebrated chef Margot Janse, who has travelled and built relationships around the world. Then a selection of local restaurateurs and chefs will join me on a panel to discuss all things culinary.

Massimo’s stories left me enraptured and I hope to see you at the conference for a similar experience of astonishing inspiration on Saturday 24 November, the day before the Eat Out Awards, at which we will announce the Top 10 (click here for the nominees) and the winners of other accolades such as the award for Service Excellence and the Boschendal Style Award. Tickets are limited, so click here to book as soon as possible to avoid disappointment.

I can’t wait!
Abigail