Tuck into a serving of wood-fired roast vegetables from chef Daniela Gutstadt of the Culinary Table.
Mixed cabbages with sweet fried onions and Parmesan:
- savoy cabbage
- white cabbage
- red cabbage
- spring onions and grated Parmesan
Hot-or-not peppers with lime salt:
- baby sweet peppers
- lime zest
- coarse sea salt
Turnips, carrots and radishes with garlic and herb oil:
- baby carrots
- mixed variety radishes
- organic garlic, crushed
Wash the vegetables, trim just the minimum (stalks, roots etc), brush lightly with olive oil, season and roast in a wood-fire or blistering hot oven until tender and golden. Garnish and season as above, with salt or to taste.
Chef Daniela Gutstadt owns and runs the Culinary Table on the outskirts of Johannesburg where she serves up a feast that’s packed with slow-cooked flavour. Daniela’s home-made sauerkraut is also a must-try.
Lanseria Centre, R512, Johannesburg
+27 (0) 11 017 0999; [email protected]
Open Monday to Sunday for breakfast and lunch
Recipe supplied and approved by chef
Photography Francois Pistorius
Julia Lloyd was a freelance photojournalist for Country Life before she joined the magazine as sub-editor. For Julia, photography is all about great light. Yes, sort out the composition, focus, emotion, action, you name it, but it’s superb light that will make an excellent photograph unforgettable. And if great light isn’t there for the taking (or making), then let’s have a picture that tells a story.