James Gaag of gold-Plated La Colombe—and recipient of the Haute Decade award—reflects on the power of consistency, creative evolution, and how his travels continue to shape his pursuit of excellence.

Co-owner of two-Plated DUSK, Callan introduces Opá!—a new Greek street food concept now open at the Time Out Market in Cape Town. Expect authentic flavours, bold energy, and a fresh expression of Mediterranean spirit.

Owner and founder of two-Plated MERTIA, Marais shares his latest venture, TERRA, an all-day eatery created with chef Matt van den Berg. Inspired by nature and the earth, TERRA celebrates honest, grounded dining.

Join Gourmet Guide Jenny Handley, on the menu are: fine food, wine, art and culture, award-winning architecture, innovative wine tourism experiences and Best of Wine Tourism Award winners.

FMR Fine Food is brought to you by Wesgro, the official tourism, trade and investment promotion agency for Cape Town and Western Cape.

FMR Fine Food is on Saturdays at 10:45am, with a repeat on Sundays at 09:50am.

Join Gourmet Guide Jenny Handley, on the menu are: fine food, wine, art and culture, award-winning architecture, innovative wine tourism experiences and Best of Wine Tourism Award winners.

FMR Fine Food is brought to you by Wesgro, the official tourism, trade and investment promotion agency for Cape Town and Western Cape.

FMR Fine Food is on Saturdays at 10:45am, with a repeat on Sundays at 09:50am.

Chef Vusi Ndlovu of Edge Africa joins Jenny Handley to talk about what’s inspiring his spring menus, the unique depth fire brings to his cooking, and how he balances bold flavours with elegant, approachable dining.

Chef Karen Dudley joins Jenny Handley to talk about her new cookbook Upwards, a celebration of vegetables for confident home cooks, the secrets behind her legendary lemon squares, and how she continues to bring fresh excitement and creativity to every dish she shares.

Chef Dale Stevens of FABER dives into the bounty of the Avondale estate garden, reveals what he’s cultivating for Spring, and reflects on the joy of his much-loved oxtail tortellini.

Chef Teenloa Govender of COY, Cape Town’s elegant, seafood-led gem at the V&A Waterfront, talks about what to look out for on the menu, the breathtaking beauty of her work location between the busy marina and harbour, and Table Mountain as a constant, majestic backdrop

Chef Marcus Gericke of Chorus shares all about the new Eenvoud menu, an evolved take on the much-loved Trust Us concept, his favourite Heritage Day braai tips, and his very special sourdough starter, Pete.