Noble Vice Chefs
6 Chefs creating a single dish in their signature style
The Short Market Club
“We are making dish from The Commissary’s Pani Puri which has become a little icon in a very short time. I’m calling it the Bengal Tigers milk, made with coconut yoghurt and a spicy Indian XO sauce.
I’m looking forward to it! Should be a really fun day.”
Kyle Du Plooy
Eike by Bertus Basson
“Cooking South African heritage food is an expression of who I am as a person, its been a journey down to the roots of where our food inspiration came from.
I’m really excited to share that and the products of organic farming and South African preservation methods with the people”
Frankie Fenner Meat Merchants
“Eat less meat but better meat. Ask questions about everything you consume. Never lose respect for where it came from. Farmers are heroes. Fact.
I’m stoked to be at the event because of the curatorship of people I’ll be standing shoulder to shoulder with. It’s some of the best local talent we have in this country.”
“I seldom say I love you to those dear to me…which I should probably.
But I cook for them. Meat mostly, huge fires. Wine and music. My people around me.
They know this is how I tell them they mean the world to me.”
Salsify at The Roundhouse
“I believe in making things delicious, honouring the ingredients sourcing the best we can and doing it justice to the best of my ability. I believe in simplicity.
I’m stoked for noble vice. I think it’s a gathering of greatness, a platform to discuss and celebrate two of my favourite things…. food and wine.”
Emma Hofmans & Kieran Whyte
Our food philosophy? Simply put, food should be delicious, unfussy and prepared using sustainably sourced ingredients.
There’s another great line up of chefs and wines at this years Noble Vice and its awesome to be included. We look forward to cooking some great food, tasting some wine and having a good time doing it.