I do love a good chip, and deep frying – up to three times – definitely makes them perfect. Whether they’re slap – drenched in malt vinegar – or crisp and thin, these potato pieces are the must-have accompaniment to the finest cut of meat. And it’s such a disappointment when the side order of chips is a let down.

One of my favourite things to do is pile a salty heap of chips onto my steak plate, and let them soak up the mingled juices of the meat and sauce. The best place to do that is HQ in Cape Town or Sandton, with the steak and their bottomless thin-cut frites smothered in café de Paris butter. Another winner is The Local Grill in Parktown North, whose chips are ever so thinly cut (by hand) and salted – divine!

Down South in Long Street, Cape Town serves rather plump ones that ooze – creamy and soft – from the crisp outer shell. Their aioli makes a great dipper for these guys.

When you next eat at DW Eleven-13 in Dunkeld West, do order an extra portion of the thrice-cooked lovelies, which sop up the bone marrow sauce like sponges. Steak and chips is indeed a marriage made in heaven. And I’m not shy to admit that a packet of Steers chips makes my list too. They’re always piping hot, made from best quality potatoes, and that sprinkling of secret spice just does the trick.

Happy eating!

Abigail

Image: Dave Long