Stories in Taste and Texture

Cape Town’s celebrated restaurateur, designer and artist Jacques Erasmus invites readers into his world with the release of his first book Hemelhuijs – a sensory journey through creativity, nostalgia, and reinvention.

WORDS Gina Dionisio

At the heart of Jacques Erasmus‘ philosophy lies a simple truth: luxury is found in authenticity, care and the beauty of everyday moments.

Every detail at Hemelhuijs – from the menu and stemware to the flowers, crockery, art and music – is carefully considered to create an immersive experience that engages every sense. In celebration of the restaurant’s fifteenth anniversary, Hemelhuijs chronicles its evolution over the past 15 years, from interior colours to menu changes, with each stage meticulously researched, thoughtfully refined, and rooted in meaning.

This limited-edition book captures the essence of Jacques’ artistry – a continuous act of creation intertwined with daily life. Each recipe tells a story of the earth and family, with dishes such as old-fashioned cabbage-wrapped frikkadelle, mieliepap with salted butter and Karoo honey, and vanilla-baked rhubarb and strawberries with thyme shortbread.

Hemelhuijs

R790 | hemelhuijs.co.za

The Journey of Hemelhuijs

Jacques Erasmus’ passion for blending art and food is evident in every dish. Here he reflects on fifteen years of Hemelhuijs, the colours and dishes that define it, and the art that continues to inspire him.

How many times have the interior colours and menu been changed over the past 15 years? 

“There have been 15 main reincarnations of colour. We have done a total of 45 menus since the opening of the restaurant – on average, we change the menu 3 times per year.”

What is your favourite dish on the menu?

“The mosbolletjie bread with zahtar, and our pan-fried veal with artichokes and lemon, parmesan and rocket. These always remain a favourite.”

Who is your favourite artist (any genre)?

”I have no favourite artist; I like the experience that is art itself. The works from the Gutai movement resonate with me.”

Which colour change in the restaurant’s interiors has been your favourite?

“The Sang de Boeuf red – it is an ongoing obsession to achieve the perfect shade.”

Life motto?

“Dream often, eat well, rest only when absolutely necessary, never stop learning and truly make every minute of every day count.” 

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