Want to engage in a bit of armchair eating? Or lucky enough to be heading to one of the restaurants nominated for the Eat Out DStv Food Network Restaurant Awards in the near future? We asked our reviewers, as well as the chefs at our twenty nominees for recommendations of what to eat at each of the twenty restaurants nominated for our awards. The results have us salivating!

Azure Restaurant
Don’t miss: the seared tuna with yellow corn and mushroom mousseline.

Babel
Don’t miss: The salads, divided by colour rather than ingredient, and created from the restaurant’s own garden.

Bosman’s
Don’t miss: the duo of pork, poached fillet and a terrine of smoked and pickled pork hocks, with bean cassoulet, potato mustard mash.

DW Eleven-13
Don’t miss: the Alaskan crab cocktail with corn sorbet, avocado mousse, chiffonaded cos.

The Greenhouse
Don’t miss:  the baked langoustine custard, warm celeriac espuma, black truffle and chives.

Hartford House
Don’t miss: Onion soup with yoghurt, deep-fried leeks, garlic and lavender.

Jordan Restaurant
Don’t miss: Mussels steamed with lemongrass, coconut milk, ginger and garlic. Or the aged sirloin, topped with bone marrow and bordelaise sauce. Don’t miss the soufflés either.

La Colombe
Don’t miss: Scallops and langoustine glazed confit pork belly with smoked parsnip puree, with black forest ham velouté and pork crackling.

Nobu
Don’t miss: the Yellowtail sashimi with jalapeno, the eel or black cod.

Overture
Don’t miss: the Luddite suckling pig if available, or the soufflés.

Pierneef à La Motte
Don’t miss: Cape Bokkom salad; a play on sweet and sour snoek on the braai and a Caesar salad.

The Planet Restaurant
Don’t miss: The duck terrine, whichever egg dish is on the menu and the soufflés.

The Restaurant at Grande Provence
Don’t miss: the five different elements of a suckling pig.

Restaurant Mosaic at the Orient
Don’t miss: the potted wild mushroom soup and guinea fowl pie with morel sauce.

Roots
Don’t miss: The grass-fed beef, in whatever form it’s being served.

The Roundhouse
Don’t miss: The vegetable patch, or the celeriac dish with Huguenot cheese and onion puree, hazelnut milk and fermented apples.

The Tasting Room
Don’t miss: the surprise menu. We’d love to tell you more, but it would ruin the surprise!

Terroir
Don’t miss: Pork belly soaked in brine and cooked sous vide, seared with honey. Served on top of a slow-cooked, caramelized Belgian endive, with apple and cider sauce, turned caramelized apples, pok choi, tortellini stuffed with pork cheek, parmesan and mace, carrot puree, crackling and deep-fried sage.

The Test Kitchen
Don’t miss: Sweetbreads, foie gras, with crème Catalan and liquorice and liver jus with compressed mushrooms.

Tokara
Don’t miss: Baked Alaska of rainbow trout, smoked salmon ice cream, citrus salsa, cucumber and ginger soya and mirin sauce. Also try the peppered springbok, parsnip puree, beetroot, croquettes and hibiscus jus. For dessert, try the coconut panna cotta, coriander ice cream, cucumber sorbet, cashews, and coriander and cucumber emulsion.