about us
about us
Publisher of the award-winning JHP Gourmet Guide™ featuring South Africa’s plated restaurants and awarded chefs, and the Gourmet Guide bi-monthly digital magazine.
JHP Gourmet Guide
JHP Gourmet Guide
Award-winning publication of South Africa’s plated restaurants and awarded chefs.
Gourmet Guide Magazine
Gourmet Guide magazine
Bi-monthly online magazine for lovers of fine food and wine – free to read and enjoy.
training
training
Explore JHP’s Haute Performance Training programmes. From food writing to brand training, JHP offers customised training solutions for individuals, restaurants and businesses.
radio
FMR FINE FOOD
Tune in to Gourmet Guide, Jenny Handley, on her weekly FMR Fine Food radio show for a dash of the delicious, and a taste of local cuisine. Podcasts here.
blog
plated restaurants and awarded chefs
Three plates: world-class destination dining worthy of a flight
Two plates: exceptional dining that demands a detour
One plate: excellent cuisine
ONLINE GOURMET GUIDE MAGAZINE
Be in the know with what is happening locally and globally in gastronomy. Our mouth-watering, bi-monthly online magazine is yours to read and enjoy for free.
PEOPLE TALKING ABOUT US
GOURMET GUIDE AND WWF-SASSI PODCAST
Gourmet Guide Jenny Handley presents a series of enlightening chats with Pavs Pillay, Environmental Behaviour Specialist for WWF-SASSI. Learn about sustainability and sourcing fish and seafood responsibly.
DELECTABLE RECIPES
enjoy recipes from South Africa’s plated and rated restaurants
CARROT CAKE
By Marthinus Ferreira of The Jordan Restaurant Makes 24 CARROT CAKE SPONGE INGREDIENTS 2 C cake flour 1 t baking powder 1 t baking soda 1 t salt 2 t cinnamon ½ t ginger ¼ t cloves ¼ t allspice ½ t salt ½ C vegetable oil 2 eggs 2 C sugar 1 t vanilla …
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CHOCOLATE MUSHROOM
by Le coin Français Makes 15 - 20 DULCE MOUSEE INGREDIENTS 2 whole eggs 50 g sugar 200 g dulce chocolate 4 gelatine leaves 300 g whipped cream METHOD Make a sabayon base with eggs and sugar. Add your white chocolate and gelatine till melted and fold in the cream. Set the mixture in piping …
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GRASS SEED BREADSTICKS
By: Klein JAN at Tswalu Serves: 6 INGREDIENTS ½ C flour 60 ml corn flour 2 ml salt 1 egg 2 T oil 40 ml lukewarm water (can be replaced with Umqombothi) wheat berries, milled METHOD Preheat the oven to 160°C. Spray the back of a 38.5 cm x 26 cm baking tray with food-safe, …
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CHICKEN ROULADE WITH AFRICAN GRAIN SALAD
by chef Mmabatho Lingata Molefe of Emazulwini Restaurant Serves 4 INGREDIENTS Chicken roulade 1 whole chicken salt and pepper to taste 500 g chicken gizzards 2 T red wine vinegar 1 whole onion 3 cloves of garlic 5 sage leaves 4 sprigs of thyme African grain salad 1 C red sorghum 1 C millet 1 …
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BRAISED TUNA À VILÃO, LUPINE BEAN AND FENNEL
by chef Luis Pestana of Belmond Reid’s Palace Serves 4 INGREDIENTS 400 g tuna, cut in 100 g stick batons olive oil for braising fresh oregano or dry oregano to taste salt salt flower Maize 1 C water 1 clove garlic, finely chopped 1 branch savoury herb olive oil 25 g Portuguese cabbage, cut very …
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FISH ON LEMONY MUSHROOMS
by Sylvan Inc - top-quality mushroom spawn Serves 2 INGREDIENTS 2 x 200 g sustainable fish fillets, skin on 2 large fennel bulbs, thinly sliced and reserve a handful of fennel fronds 1 red onion, thinly sliced 2 cloves garlic, thinly sliced 1 mild green chilli, finely diced 250 g mixed cultivated mushrooms, sliced 1 …
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