savours

Maddocks grabs brace for Rebels as Cooper savours Lang Park win
MELBOURNE (Reuters) - Winger Jack Maddocks grabbed a brace of tries to fire the Melbourne Rebels to a dominant 32-13 win over the Queensland Reds on Saturday as Quade Cooper enjoyed a successful return to Lang Park after a year of exile. [...]
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Remote S. African restaurant savours top award
A general shot of the Wolfgat restaurant in Paternoster, outside Cape Town February 22, 2019. — Reuters pic PATERNOSTER, Feb 27 — His eatery in remote South Africa has won renown as the world’s first Restaurant of the Year, but chef Kobus van der Merwe insists fame will change nothing.“When I saw the other nominees in that list I actually had a giggle, because I thought we were so out of our league,” smiled Van der Merwe, 38, who did not begin to cook seriously until he was 30.Unlike many competitors at last week’s inaugural World Restaurant Awards, a seven-course tasting menu at Wolfgat costs US$60 (Rm244) — a fraction of what one would pay at a top Paris table.Van der Merwe also forages every day for ingredients on the wild Atlantic shore near his restaurant at Paternoster, and makes his own bread and butter.“I checked my emails and I was like, OK — there’s actually an official communication letting us know we have been nominated. So, we had like no clue, absolutely no clue,” said Van der Merwe.The restaurant’s humble setting in the Western Cape, and Van der Merwe’s belief in sustainable, back-to-basics cooking, won the hearts of judges in the French capital, who named it Restaurant of the Year.The former journalist, who can feed only 20 people at a sitting, told AFP: “We were all sort of finding our feet at the beginning.”‘Not going to change anything’“I was in that tiny little kitchen doing all the cooking and we were all serving so we sort of figured it out together,” he said wearing a pristine white shirt and black apron alongside a long beard and curly hair.But the award “is not going to change anything about the scale that Wolfgat operates on,” he said.“The scale that we do (is) sustainable — and that’s what works for us,” he said. Chef Kobus van der Merwe poses for a portrait at the Wolfgat restaurant in Paternoster, outside Cape Town February 22, 2019. — Reuters pic Van der Merwe vowed not to increase prices despite his new-found fame.“It’s a golden ratio, between the amount of people we serve, what we can collect from the wild, what the team (can do) and the size of the building it’s comfortable with.”Diners on Wolfgat’s thatch-covered terrace are offered small dishes including Saldanha bay mussels served with cauliflower and dune celery alongside bream presented with sorghum, snoek roe and wild sage.But for all of the rugged allure of his remote sea-view eatery, Van der Merwe does face challenges not experienced by leading chefs in major cities elsewhere.“Sometimes, it’s like cooking in a disaster area, we have load-shedding (power-cuts) and no water because the local reservoir has run out. But those are challenges we have to work around,” he said.“It sort of makes you creative... we just cook the bread in the fire. Often guests walk in and they want to switch on the bathroom light and I’m like, ‘Sorry, we have no power’.” — AFP [...]
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Australia's Barty savours 'best feeling' after downing U.S.
MELBOURNE (Reuters) - Australia's Ashleigh Barty continued her bright start to the season by winning all three of her Fed Cup ties to send the United States crashing out of the team tournament on Sunday. [...]
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Neil Warnock savours the perfect 70th birthday present as Cardiff's win over Wolves lifts them out of bottom three
Friday night's 2-1 victory lifted Cardiff up the Premier League table, much to the delight of the veteran manager [...]
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France's Giroud savours World Cup glory despite criticism
(Reuters) - France striker Olivier Giroud says criticism has always motivated him to do better and the 31-year-old is pleased to silence his detractors with his stellar work rate in his team's World Cup triumph in Russia. [...]
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