It’s so inspiring to see how chefs evolve and take on new challenges. In the last week I have visited, eaten with, or spoken to three well-respected people in the food industry who are trying something new. I’m sure you’ve read about David Higgs’ move north, and I must admit that when I first heard about his move I didn’t quite get it. But when I visited him there last week, I understood. The Radisson Blu Gautrain Hotel exudes great energy and has a super slick, modern vibe. I can’t wait to see the final touches to the space and the menu David puts together!

Philippe Wagenfuhrer is another chef on the move, after leaving Roots in the good hands of Allistair Lawrence he has opened his own upmarket steakhouse, Gray’s in Boksburg. It’s on my list for my next visit!

Yesterday I was invited to have lunch at Dash at the Queen Victoria Hotel at the V&A Waterfront, where Stephen Templeton is now at the helm in the kitchen. I last ate Stephen’s food at Templeton’s in Montagu, where he presented simple country food, and before that at the Mount Nelson, where he was executive chef. I was really interested to see what he’s up to now.

The choices on the menu excited me; they were fresh, bright, modern and seasonal. And they translated beautifully onto the plate: the dishes were perfectly executed, with vibrant colours and flavours served on gorgeous white crockery presented on slate tiles. A gently seared foie gras with a perfect toffee apple – exactly like the ones created on MasterChef the other night. I must get those right! I also had soft crayfish ravioli with an intense broth, and ended with liquorice macaroons and cubes of electric tangerine jelly.

Abigail