{"id":457,"date":"2021-04-06T15:06:01","date_gmt":"2021-04-06T13:06:01","guid":{"rendered":"https:\/\/www.dineplan.com\/blog\/?p=457"},"modified":"2023-07-04T14:15:11","modified_gmt":"2023-07-04T12:15:11","slug":"stepping-up-to-the-plate","status":"publish","type":"post","link":"https:\/\/www.dineplan.com\/blog\/stepping-up-to-the-plate\/","title":{"rendered":"Stepping Up to the Plate"},"content":{"rendered":"\n

Published 2021\/04\/06<\/p>\n\n\n\n

Many of the chefs at Plated restaurants have used every ounce of innovation to re-invent their business during the crippling COVID-19 restrictions. Here are a few of their bright ideas that are sure to tempt you into returning\u2026 By Jenny Handley featured in the Autumn Gourmet Guide. Read full online mag here:<\/em><\/strong> www.gourmetguide.co.za\/gourmetguide\/<\/a><\/p>\n\n\n\n

THREE PLATES<\/strong><\/p>\n\n\n\n

Three-plated Indochine<\/strong> is taking diners on a culinary journey through Asia with their new Travellers\u2019 Menu & Diner\u2019s Passport. Until September this year Head Chef Virgil Kahn will take you with him to a different country each month. Explore the spices of Malaysia, the balance of Indonesia, the skill of Japan and more.<\/p>\n\n\n\n\n

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Also boasting three plates is La Colombe<\/strong>, where their carefully-crafted Dine-In Experience has impressed many a discerning diner not wanting to venture out. <\/p>\n\n\n\n\n

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Luke Dale Roberts has always been heralded for his impressive, pioneering spirit \u2013 seen now at Test Kitchen<\/strong> (Origins) where the TTK Burgers are being launched week by week.<\/p>\n\n\n\n\n

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TWO PLATES<\/strong><\/p>\n\n\n\n

Two-plated Camphors at Vergelegen<\/strong> have a new Sunset Tapas for two \u2013 enjoy a gorgeous sunset with a glass of wine and extended hours to enjoy the menu. <\/p>\n\n\n\n\n

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Chis Erasmus and the Foliage<\/strong> team have opened a deli, and their Sunday lunch specials for take away or sit down, are a winner. <\/p>\n\n\n\n\n

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We all love shopping \u2013 the FYN<\/strong> shop and experiences can be delivered to your home, including bowls and dinnerware etc. Watch out for \u2018Stickmen by FYN\u2019, yakitori and ramen, also to be enjoyed in your <\/s>home. <\/p>\n\n\n\n\n

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La Petite Colombe<\/strong> has relocated to their beautiful new home at Leeu Estates in Franschoek. <\/p>\n\n\n\n\n

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The Pot Luck Club<\/strong> is now open for Sunday brunch and Sunday evenings for dinner. Find out about the Pot Luck Club Flavours grown in-house! <\/p>\n\n\n\n\n

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Wolfgat<\/strong> is now offering Strandveld lunch with a side of shopping, limited range of bespoke Wolfgat stoneware crockery, linen napkins, some of their signature pantry items and prints of chef Kobus’ lockdown paintings now available.<\/p>\n\n\n\n\n

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ONE PLATE<\/strong><\/p>\n\n\n\n

One-plated restaurants are revving the changes too:<\/p>\n\n\n\n

At Aubergine<\/strong> chef patron Harald Bresselschmidt and his team are currently offering a lunch special of 10% off your full bill for food and wine at Aubergine where the food follows the fine wines. Choose from the a la carte or tasting menus, with an optional wine pairing. Eat alfresco on the terrace or book one of the private areas for small to medium groups.<\/p>\n\n\n\n\n

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Coobs<\/strong>, one of Johannesburg\u2019s favourite restaurants, has a new home in their slightly quirky premises in Parktown North, adjacent to Il Contadino. <\/p>\n\n\n\n

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The new Eike<\/strong> food sessions with Bertus Basson shows you how to cook amazing meals with everyday ingredients available locally, all available to stream from your account on their website. Chef Kyle and his team at Eike have curated and prepared a delicious three-course meal that is delivered in a box. Following the same food philosophy based on quality local produce and South African cooking, Bertus and Adele Grewar launched Abundance Catering \u2013 with an aim to wow guests with delicious food at any type of celebration and event. <\/p>\n\n\n\n\n

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Chef Darren Badenhorst of Le coin Fran\u00e7ais<\/strong> is providing dining experiences in the comfort of diner\u2019s homes for a minimum of eight people. Watch out as he expands his culinary expertise into other establishments in the culinary capital of Franschhoek.<\/p>\n\n\n\n\n

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Ever-innovative chef and restaurateur Liam Tomlin and head chef Gordon Logan have introduced the Spanish tapas or \u2018pinchos\u2019 concept to Chefs Warehouse in Bree Street<\/strong>. Pintxos (or pinchos) are small snacks, spiked with toothpicks and different recipes are served in Spanish bars, originally created to pop on top of your wine glass. On the menu? Fire-roasted pimentos, whole tuna belly and paella to share, sardines on toast, oysters, croquettes, tortillas and kilo mussels \u2013 and a whole Iberico ham <\/a>to be sliced on request. The chefs will be serving, so a touch of theatre will add to the fun. No reservations, so get there early and wait at the new wine bar.<\/p>\n","protected":false},"excerpt":{"rendered":"

Published 2021\/04\/06 Many of the chefs at Plated restaurants have used every ounce of innovation to re-invent their business during the crippling COVID-19 restrictions. Here are a few of their bright ideas that are sure to tempt you into returning\u2026 By Jenny Handley featured in the Autumn Gourmet Guide. Read full online mag here: www.gourmetguide.co.za\/gourmetguide\/ […]<\/p>\n","protected":false},"author":5,"featured_media":458,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","content-type":"","footnotes":""},"categories":[840,213],"tags":[757,838],"class_list":["post-457","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-partner-content","category-experiences","tag-gourmet-guide","tag-partner-content"],"yoast_head":"\nStepping Up to the Plate | Dineplan Blog<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.dineplan.com\/blog\/stepping-up-to-the-plate\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Stepping Up to the Plate | Dineplan Blog\" \/>\n<meta property=\"og:description\" content=\"Published 2021\/04\/06 Many of the chefs at Plated restaurants have used every ounce of innovation to re-invent their business during the crippling COVID-19 restrictions. 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