T R A V E L On a sunny, bright afternoon, Cape Town foodies Matthew Freemantle and Andrew Kai drove the 150km from the suburbs of Cape Town to Paternoster’s Atlantic beaches. The duo was on a reconnaissance mission – they oversee a small empire of culinary enterprises back in the city. There’s Gusto, a Spanish-influenced market stall business that offers Cape Town locals a line in authentic paella; Max Bagels, a New Yorkinspired bagel shop; and SUP, a dinner club that serves up to 100 hungry customers in a studio space in Woodstock, a once-edgy, now-hip neighbourhood in which the pair’s test kitchen is located. In all that they do, Freemantle and Kai use local, seasonal ingredients to reimagine popular global dishes – Spanish paella, New York bagels, Greek kleftiko (a dish that involves cooking lamb slowly with lemon juice and herbs) – that some in South Africa have failed to accurately reproduce. It is not an entirely unique selling point – chefs around the world have extolled the virtue of using locally sourced, seasonally relevant ingredients in cooking for years – but in South Africa the approach is particularly notable.
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