Whether it's eating healthier, keeping abreast of food trends or being kinder to the environment when eating out, our favourite local foodie personalities share their food resolutions for 2011.

David Higgs –Chef at Rust en Vrede

I've had the same kitchen staff for the last a year and a half, which I think is quite a rarity in this industry, so I'd love to make it through another season with the same team. As far as our food is concerned, I plan to continue using local produce, especially vegetables, in increasingly innovative ways and sourcing new and interesting ingredients from my suppliers.

Jackie Cameron –Chef at Hartford House

On the personal front, I'd like to get a bit healthier. Being a chef is quite hectic, so I'd like to maintain more of a balanced diet and incorporate exercise into my routine. As far as the restaurant is concerned, I'd like to stay up to date with the goings-on in the local and international food industry. I also want to spend more time in the herb garden, incorporating fresh, light produce into my food, and also spend more time with my suppliers.

Abigail Donnelly –Editor of Eat Out

To me, it's all about caring about what we consume: eating fish that's sustainable, not drinking plastic-bottled water and using seasonal, local produce. We need to take our environment into consideration as far as our eating habits are concerned.

Karen Dudley – Owner of The Kitchen

I'm really looking forward to eating better quality tomatoes – big, flavourful heirloom tomatoes fresh from the farm. I also plan to eat lots of baby spinach with flax seed oil and Maldon salt. Flax seed oil is bursting with Omega 3 oil, so it's extremely healthy.

Anelde Greeff – Executive Editor of Eat In

This year, instead of making resolutions, I’ve drawn up a bucket list – things that I have to do before the year is over. From renovating my spare bedroom, to buying (and using) a bicycle, my list is very long. There are a few food-related must-dos on my list: to eat at a Michelin-starred restaurant, to make my own cheese, and to throw a dinner party for at least 20 people (the normal eight is just so last year).

Chris Erasmus – Chef at Pierneef à La Motte

My plan is to use as much organic and free-range produce as possible. We're very lucky in the sense that we have a three-hectare organic garden, so we're quite spoilt for choice as far as fruit and vegetables are concerned. I'm also trying to keep the food I make as simple as possible, keeping the flavours clean and uncomplicated, and letting each ingredient come to its own.

Marthinus Ferreira – Chef at DW Eleven-13

This year I'd like to eat good food and not go the easy route, cooking for myself and friends rather then spending money on take-aways and quick meals. For the restaurant, I'm going to try and bring another element to the food this year, adding new twists and even more value for money. And always making sure the produce is the best I can get.

Eric Edwards – Executive Chef of Eat Greek and partner in The Food Market

Firstly, I'm going to try and use more proudly KZN produce in my cooking at my catering and function venue, Eat Greek. Secondly, I plan to put Eat Greek on the map and let people know that we're about more than Greek food.

Walter Ulz – Chef of Linger Longer

At the moment I'm drinking fresh fruit smoothies every day. Each day I include a different green, be it parsley or spinach, as well as fresh ginger and cinnamon. Cinnamon is great for lowering blood pressure, so it keeps me calm and collected in the kitchen.

Errieda du Toit, owner of Errieda du Toit PR

My food resolutions for 2011 is: to transform part of my water guzzling lawn into a kitchen garden, and hopefully freeing myself from shop bought packets of fresh herbs; to find some order in my collection of 1000 cookbooks, and have a book-swopping party with my friends; to support my local eateries; when eating out, to complain when needed and  praise when deserved, and to find out just how Chef  Richard Carstens makes that watermelon carpaccio
 

From our readers

Jen Skibbe
More raw fruit and veg and salads – finding interesting combinations that really taste delicious and not just ‘healthy’!

Howard
Having travelled through India for the last month and having eaten in every sort of place, from fancy diners to station platforms, and from the the most beautiful, humble and amazing cooks, it is my resolution to try and find those same places in Cape Town and shout their names out loud.

Mary Rolph Lamontagne
This year I have decided to head off on a Good Food Quest, which is a journey of discovery, encounters and sustainable food on the African and North American continents. I have been working in the food industry for over 20 years and I find it amazing that the average person knows so little about where their food comes from…I want to see what the average person actually knows about their food source. I also want to identify the common misnomers that the large food companies seem to get away with at the detriment of our own personal health. 2011 will be a busy year.

We're dying to know what our readers' 2011 food resolutions are. Drop us a line here.